Special Diets Resource Guide :: Cooking Reference > Substituting for Refined Sugar

Home :: Directory :: Diet Support :: Cooking Reference :: Forum :: Store :: Contact

In baking, sugar serves a greater purpose than just adding a sweet flavor. Sugar also helps yeast to rise, tenderizes dough, encourages browning and affects moisture content. There are many ingredients besides refined white cane sugar that can be exchanged with excellent results and are acceptable for diets that restrict or omit sugar.

Aspartame	Not an appropriate replacement since it is not heat stable.
Fructose	1/2 cup fructose = 1 cup sugar
Corn Syrup	1/2 to 1 cup corn syrup = 1 cup sugar Reduce liquid ingredients by 1/4 cup per 1 cup of corn syrup used
FruitSource	1 1/4 cup FruitSource = 1 cup sugar Reduce salt by 1/2 amount needed.
Honey	approximately 3/4 cup honey = 1 cup sugar Reduce liquid ingredients by 2 to 4 tablespoons per cup of honey
Maple Sugar	1 cup maple sugar = 1 cup sugar
Maple Syrup	1/2 to 3/4 cup maple syrup = 1 cup sugar Reduce liquid ingredients by 3 tablespoons
Rice Syrup	approximately 3/4 cup rice syrup = 1 cup sugar Reduce liquid ingredients by 2 to 4 tablespoons per cup of rice syrup
Sorbitol	3/4 cup sorbitol = 1 cup sugar
Splenda	Visit the manufacturers website for instructions on use and recipes at www.splenda.com
Stevia	This herb is an excellent sweetener for cooking, however an entire recipe must be modified since there is no direct substitution to replace sugar. The benefits of stevia are that it has no effect on blood sugar levels, which means it is a great alternative for diabetics and those with insulin resistance.
Xylitol	1 cup xylitol = 1 cup sugar

Recommended Sites