• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • About Me
    • Privacy Policy & Disclaimer
      • What’s the deal with donating to Angela’s Kitchen?
    • Nutritional Information
  • Recipes
    • Have other allergies?
      • Corn Free Recipes
      • Egg Free Recipes
      • Fish Free Recipes
      • Peanut Free Recipes
      • Pork Free Recipes
      • Shellfish Free Recipes
      • Soy Free Recipes
      • Tree Nut Free
    • Beef & Bison
    • Beverages
    • Breads & Pizzas
    • Camp, Camping & Traveling
    • Chicken & Turkey
    • Craft items not usually Gluten Free
    • Deserts, Candy, Treats & Snacks
      • Cake & Cookie Decorating Ideas
    • Dining Out & Bakeries
    • Dips, Sauces, Spice Mixes, Spreads, Dressings & Gravies
    • Eggs
    • Flours & Ingredients for Gluten Free & Dairy Free Cooking
    • Grain Free & Paleo Friendly
    • Grains, Legumes & Pasta
    • Holiday Fun!
    • Pork
    • Product Information & Reviews
    • Seafood
    • Vegetarian and Vegan Recipes
    • Veggies & Fruit
  • Menu Plans
    • Gluten Free Menu Swap
  • Slow Cooker
  • Freezer Cooking
  • Food Preserving
  • Extras
    • Books, Ebooks & Classes
    • GF/GFCF Resources & Links
      • GF & GFCF Blogs and Links
      • GF Medications
      • Minnesota Celiac Support Groups
      • Twin Cities Gluten Free Dining List
    • Handmade stuff I love
    • Oh, the places I go…

How I use natural sweeteners…

September 25, 2008 by angelaskitchen 2 Comments

Below are the sweeteners I use when not using regular sugar.  As all alternative sweeteners seem to have their own flavor I try to match it up to the recipe I am making.

 

  For instance, molasses might be great for gingerbread, but not so much for a sugar cookie or madeline…  So, do keep that in mind.  Remember this is just what I do to start tweeking a recipe.  Each flour combination and ingredients react differently to each other, but I have to start somewhere.  Do a google search and there is probably TONS of info on the different sweeteners and how to use them.  This is just what I do.

Remember anytime you switch out a sweetener, your baked good will have a different texture and flavor.  You also want to keep an eye on the time and temperature of your oven, as some sugars (honey, for example) may cause quicker browning than you may be expecting.  Another trick I use when switching out sweeteners or reducing sweetener in a recipe is to use different spices, increasing ones in a recipe that imply sweetness, such as cinnamon and nutmeg.

Agave syrup/nectar:  replace 1/2 agave to one cup sugar.  Reduce other liquids in the recipe by 1/4 cup for every cup of agave used.  If there is not really other liquid to reduce add 2-3 tablespoons of sweet rice flour, one tablespoon at a time until the dough looks right.  Agave can dissolve in cold liquids.

Brown rice syrup:  Make sure you get a gluten free one!!  Substitutes cup for cup for maple syrup and honey.  Less sweet than either.  Substitutes 1 1/4 cups to one cup of sugar and reduce other liquids in the recipe by 1/4 cup for every cup of rice syrup used.  If there is not really other liquid to reduce add 2-3 tablespoons of sweet rice flour, one tablespoon at a time until the dough looks right.

Concentrated fruit sweetener:  It’s been awhile since I have gotten this, but I think you can use it to replace some oil in a recipe also.  Substitute cup for cup for sugar and reduce liquids by 1/4 cup for every cup of sweetener used.  If there is not really other liquid to reduce add 2-3 tablespoons of sweet rice flour, one tablespoon at a time until the dough looks right.

Date puree:  This can also be used to replace some fat in a recipe.  However, be sure not to over mix as the baked good will have a rubbery texture.  Pit and chop 1 cup of dates.  Then put them in a blender with 2/3 cup of HOT water, blending until smooth.  I use cup for cup, reducing the liquid in the recipe by 1/4 cup per cup of puree.  I also freeze and thaw frozen really ripe bananas and blend until smooth to replace cup for cup of sugar.  Applesauce is another fruit I use, usually only replacing half of the sugar in the recipe with applesauce, and being sure to reduce the liquids in the recipe.  Applesauce can also replace some of the fat or oil, but again, be sure not to over mix or your muffins will bounce!

Date sugar:  I substitute cup for cup.  Tastes like dates and less sweet than sugar.  Does NOT dissolve or cream into fats and oils.

Dried cane juice (such as Sucanat and Rapadura):  Substitute cup for cup.  Tastes more like brown sugar, but lends less moisture to baked goods than brown sugar.  Does not cream into fats as well as sugar.

Honey:  Replace 2/3 honey for one cup for sugar.  Reduce liquid 1/4 cup per cup of honey.  If there is not really other liquid to reduce add 2-3 tablespoons of sweet rice flour, one tablespoon at a time until the dough looks right.

Maple sugar:  This is pretty spendy for me to use as a sweetener in an entire recipe, so I usually would use the syrup.  I usually use this to sprinkle on hot cereal or to sprinkle on sliced fruit…

Maple syrup:  I use Grade B for baking as it is less expensive than Grade A and has a more pronounced maple flavor for baking.  Replace cup for cup for sugar, reducing the liquid 1/4 cup per cup of maple syrup.  If there is not really other liquid to reduce add 2-3 tablespoons of sweet rice flour, one tablespoon at a time until the dough looks right.  Are you seeing a pattern yet?  ;o)

Molasses or sorghum:  replace 2/3 cup molasses to one cup sugar and reduce liquid in recipe by 1/4 cup per cup of molasses.

Whole cane sugar and turbinado sugar are used cup for cup to replace refined sugar.  Because of it’s large crystals, I usually use turbinado sugar to top dress scones or muffins.

Filed Under: Dairy Free, GFCF, Gluten Free

Previous Post: « Menu Plan Monday
Next Post: Supreme Pizza, Gluten Free Dairy Free »

Reader Interactions

Disclaimer: I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchase helps support my work in bringing you delicious recipes and real information about gluten free/ dairy free living and wellness.

Comments

  1. Christy

    June 23, 2011 at 4:42 pm

    I read an article once that said your body reacts to Agave syrup exactly like it does to high fructose corn syrup. So I try to stay away from it. It's sad how something can be sold as "natural" and "healthy" but it really isn't.
    Reply

Trackbacks

  1. Menu Plan Monday – April 18, 2011 | Angela's Kitchen says:
    April 18, 2011 at 10:30 am
    [...] are many delicious alternative sweeteners out there to enjoy.  I have a post that shows how I use natural sweeteners in my baked goods that might help you out if you are just starting to explore this subject.  A [...]
    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Recipes are all Gluten, Wheat and Dairy Free!
Have other dietary needs? Try these:

Welcome to my kitchen!

Subscribe2


 

Archives

Want to read more? Cookbooks available from Angela’s Kitchen:

Angela’s Kitchen contains affiliate links throughout the site. If you choose to purchase items or services through these links, I will earn a small commission at no extra cost to you.  Angela’s Kitchen is also a participant in the Amazon Services LLC Associates Program, an affiliate program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

These programs help reduce the costs of running this site. THANK YOU in advance for any clicks through!

Discover a whole new world of gluten free living!

CeliacDisease.org

CookEatShare Member
view my recipes
CookEatShare Member

Footer

I am so happy when someone tries one of my recipes. I do ask, though, that you link back to the recipe instead of posting it on your site unless you have made major changes. I have big plans for some of my recipes. Please remember, recipes are for personal use only. I do NOT give permission for any recipe, article, photo, etc. partially or in whole from angelaskitchen.com to be used for profit on another site, in published medium of any kind, or to be copied in part or whole. You MUST contact me for permission if you would like to use a recipe on a paid/membership website, in a restaurant, store, bakery, etc. for profit even with your adaption (this includes any “clubs”, membership sites, etc. that repackage other bloggers work for a fee, even if the original had been adapted or put into another form). THANK YOU FOR UNDERSTANDING. 🙂

Member, Association of Food Bloggers

Copyright © 2021 · Foodie Pro & The Genesis Framework

7ads6x98y