Save favorite recipes & more!


Sugar Substitutes, Sugar Substitutions, How to Substitute Sugar in your Baking

How to Substitute Sugar in your Baking & FREE Substitutes Chart!

Save Recipe

Hi Bold Bakers!

Welcome to my Bold Baking Bootcamp. This is episode 2 in a limited series that covers baking 101. I’m going back to basics here and starting from the very beginning (it’s a very good place to start lalala) with really easy and useful tips to help you become a better Bold Baker!

Last week I shared a Free Downloadable Weight Conversion Chart that allows you to easily convert ingredients from cups to grams to ounces in your recipes. Growing up in Ireland if a recipe was in cups then I couldn’t make it. So, no matter what metric you use or country you live in you should never come across a recipe now that you can’t make. With Bigger Bold Baking having such an international audience it’s really important to me that not only my recipes, but all recipes are accessible to you. Preferably, they would all be my recipes. Smiley face.

Now, I’m going to share with you how to substitute white sugar for other sugars with my easy to follow chart. Nowadays people like to use more all natural sugars like maple syrup or stevia so I’m going to show you how you can substitute it for white sugar in all of your baking.

To replace 1 cup of white sugar you can substitute it for 3/4 cup honey, or 3/4 cups maple syrup or 2/3 cup agave or 1 teaspoon stevia. Take care to fully read the chart because there are tips below the measurements about adjusting  the liquid used in the recipe if you choose to use the liquid sugars like agave, honey or maple syrup. Likewise if you use stevia, you will also need to make adjustments to make up the weight of the sugar left out.

GET A FREE DOWNLOADABLE SUGAR SUBSTITUTES CHART

Sugar Substitutes, Best Sugar Substitutes, Sugar Substitutions, Best Sugar Substitutes Chart, Gemma Stafford, Bigger Bolder Baking, Bold Baking Bootcamp, Bold Baking Basics

Last week’s Bold Baking Bootcamp was a Weight Conversion Chart. Stay tuned for Episode 3 next week when I show you Flour Alternatives for your Baking.

Remember to SHARE this chart with someone who you think would find it helpful. It’s easy to follow, printable and best of all, it’s FREE.

Baking Conversion Chart, Weight Conversion Chart for Baking, Weight Conversion Chart, Gemma Stafford, Bigger Bolder Baking, Bold Baking Basics, Bold Baking Bootcamp, Baking 101, Baking Basics

I created this Sugar Substitutes Chart based on version I found on Swansonvitamins.com  .

mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

0 Images
Submit Your Photos

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

0 Images
Submit Your Photos

32 Comments

  1. Mary Jona on January 9, 2017 at 8:59 am

    Thank you for this chart. Being a diabetic it will sure come in handy. Now if you can come up with a chart to all-purpose flour substitute chart that would be wonderful! I have to keep the carbs down too!

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 8:12 am

      Hi Mary,
      It is so worthwhile for you to check out Stevia – this has no calories – and there are excellent articles online about this, some suggesting that it benefits people wit diabetes – though I did not check the science behind this.
      The flour can be adjusted, almond flour/rice flour/ potato flour etc can be added to wheat flour/ buckwheat flour – endless choice really. The thing to remember is that different recipes will respond differently to a change of ingredients, so a bit of research is really important.
      Gemma 🙂

  2. Nana Osei-Tutu on January 9, 2017 at 9:26 am

    Oh Gemma this is one impressive chart! One question though: can we also substitute golden syrup for sugar? I only ask because I’ve seen Donal Skehan use it in a few of his recipes and I’ve been dying to figure out more about its uses.

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 8:08 am

      Hi there,
      Well!! The problem is that it is not a substitute – it is sugar – like a lightly caramelized liquid sugar, delicious for cookies, for honeycomb, candies, lots of applications really. I do not know what Donal uses it for, I will ask him when I see him. The substitutes I show you are natural sugar substitutes – instead of sugar,
      Gemma 🙂

  3. Profile photo of Azza Azza on January 9, 2017 at 10:16 am

    I love your channel,and appreciate your efforts, would you please tell me how to use fresh yeast ,or how to estimate the amount of yeast needed.thanks.

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 7:59 am

      Hi Azza,
      The amount of fresh yeast is usually indicated by the recipe. This is converted like with like, so one teaspoon of dried yeast (any kind) will be the same as one teaspoon of fresh. Do not worry about being super accurate with the fresh yeast, approximate will be good enough.
      you need to ‘sponge’ the fresh yeast. that is you crumble it into the liquid you are using to make the dough. Blood temperature is best, that is when you put your finger in the liquid you cannot really feel it, neither hot nor cold. Stir it well to dissolve and allow to stand for about 5 mins. It will produce a foam (sponge). You can stir this through the liquids as you add it to the flour! Baking 101 🙂
      Gemma 🙂

  4. Profile photo of Glaecey Glaecey on January 9, 2017 at 4:25 pm

    Thank you Gemma for sharing your talents with the world and making our lives easier in the kitchen. You have really added new hope to those of us with disabilities and cannot always spend hours in the kitchen nor hours in the grocery stores find ingredients that you’ve so kindly shared for us to make our own if we cannot get it or cannot get to the store. I absolutely love Love LOVE your website–I consider it one my my most prize accomplishments of 2016 was finding your website. And the mug meals are amazing–even sharing the recipes with family and friends. HAPPY NEW YEAR TO YOU GEMMA!
    Best Wishes, Glaecey 💛

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 7:05 am

      Hi there Glaecey,
      (What a lovely name), thank you for your very kind words, I am happy to be of help.
      I will have lots more recipes in the coming weeks, and more ‘basic’ ideas too, this has been a very popular series.
      Onward and upward, New year new promise, i think!
      Gemma 🙂

  5. Jane on January 11, 2017 at 12:53 am

    Made the baked doughnuts but we felt they were tough. We would like to try them again but is there a way to make them softer.

    • Profile photo of Gemma Stafford Gemma Stafford on January 11, 2017 at 2:27 am

      Hi Jane,
      This may be to do with the proving, it is an essential part of yeast baking, develops the dough so that is is neither dense or tough.
      Do have another go, it takes a bit of time to get used to this process, but time is the answer,
      Gemma 🙂

  6. nabeel ahmad on January 12, 2017 at 5:49 am

    pleaseeeee

    • Profile photo of Gemma Stafford Gemma Stafford on January 13, 2017 at 3:31 pm

      Hi there, I am not sure what this is about?
      Gemma 🙂

  7. Luciana on January 12, 2017 at 5:27 pm

    Hi Gemma! It would be great if you could teach us how to make the cracked effect in the mirror glaze? is similar to a spiderweb!.
    Thank You !

    • Profile photo of Gemma Stafford Gemma Stafford on January 13, 2017 at 2:34 pm

      Hi there,
      I will check this out, thank you,
      Gemma 🙂

  8. Addie on January 12, 2017 at 9:04 pm

    I have to follow low oxylate diet due to kidney stones and therefore I cannot use Stevia, although I love it is. Can I substitute Splenda in your recipes? How would I measure, is it the same as sugar? I am diabetic and must really be careful of my carbs. Thank you for your charts they are wonderful.

    • Profile photo of Gemma Stafford Gemma Stafford on January 13, 2017 at 2:10 pm

      Have you tried xylitol? this is an ingredient in lots of commercial sugar substitutes, it may suit you better than stevia.
      I suggest you do some research, it is probably best to use different one for different needs, this is an exciting area for all of us now, some really interesting findings in relation to diabetes too.
      Google each of the natural alternatives. Choos to use what works for your own needs,
      Gemma 🙂

  9. Naina Pandya on January 13, 2017 at 6:56 am

    Hi Gemma,
    Quick one, the stevia mentioned above is it the liquid form or the powder tea form?

    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on January 13, 2017 at 1:42 pm

      Hi there,
      It is powdered stevia, I am not sure what you mean by the tea reference,
      Gemma 🙂

      • Naina Pandya on January 13, 2017 at 11:45 pm

        Oops that was autocorrect I meant powdered form 😁
        Thank you

        • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 12:27 pm

          Did not find the rest of your message, it is hiding i think!
          Gemma 🙂

  10. Roxanne on January 15, 2017 at 10:27 pm

    Hi Gemma, thank you for sharing this chart. My dad is diabetic and he’s been asking me for recipes with no sugar or just stevia. One question though, can I use stevia for your cake recipes, cupcakes and cookies?

    • Profile photo of Gemma Stafford Gemma Stafford on January 16, 2017 at 12:00 pm

      Hi there Roxanne,
      Poor Dad, it is not so nice for him.
      Yes, you can use stevia in my recipes, but not in all of them.
      As the quantity is so small you will need to add the bulk of another ingredient, such as applesauce or yogurt, this works in a cake batter.
      Do read up on stevia, it is a great ingredient, and you need to understand how it works, and your Dad should check it out too, it is interesting.
      Xylitol is another one, which is worth checking out, different things for different recipes really,
      Gemma 🙂

      • Catalina on February 9, 2017 at 7:44 am

        Hi Gemma. I was reading this comment and I was wondering how do we know how many yogurt or applesauce should we add to the recipe if it uses stevia? Thanks!

        • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 1:10 am

          I Catalina,
          Stevia is such a tiny quantity that what you need to do is replace the bulk of the suggested sugar in the recipe. so if it is 200g sugar you replace it like for like with the substitute.
          You can also use different substitutes for different types of bake, agave is a powder, which matches sugar weight for weight, and does not need another ingredient. this is particularly problematic if you are also replacing eggs! Xylitol is another substitute which works 1:1, so we in Ireland would say, it is horses for courses! you may need to use one for one purpose, and one for another. Stevia is great for liquid type recipes but will not caramelize.
          Gemma 🙂

  11. marina on January 20, 2017 at 9:07 am

    I saw that you didn’t write the quantity in ml or g for each substitute but only in cup?
    please can you write it too.
    In France we don’t used to measure with cup.
    thanks love your recipes.

    • Profile photo of Gemma Stafford Gemma Stafford on January 21, 2017 at 3:14 am

      Hi Marina,
      the weight is with the cup measurement, so you can divide this down as you wish, the corresponding measurements ate in teaspoons/tablespoons.
      A teaspoon is 5ml, a tablespoon is three times this, 15ml, it is worth remembering this simple measurement,
      Gemma 🙂

    • Profile photo of caroshina caroshina on January 30, 2017 at 9:04 am

      Hi Marina, Just now saw your message about the cup conversion to ml, or grams.
      There is a chart, a conversion chart that Gemma made for us. Download that.

      • Profile photo of Gemma Stafford Gemma Stafford on January 31, 2017 at 2:12 am

        Thank you Caroshina, love getting the help,
        Gemma 🙂

  12. Ana on January 22, 2017 at 4:11 am

    Hi, Gemma.
    I think it’s terrific the last video about how to substitute sugar. I’ve been thinking by myself for a while and now I’ve found the answer on your website.
    I’ve been following your youtube channel for a few years. I like you can handmade every dessert or cake or ice cream,….you can imagine and, in a very special way, I am thrilled about how recipes with no machine.
    Go on, you are so great.

    Best regards,

    Ana.

    • Profile photo of Gemma Stafford Gemma Stafford on January 22, 2017 at 8:39 am

      Hi there,
      Thank you Ana, it is great to have you with us. Thank you so much for your kind comments,
      Gemma 🙂

  13. Judy on January 30, 2017 at 9:31 am

    Do you not recommend Splenda? I noticed in one of the posts a question was posed about Splenda and it seemed you side stepped the question a bit answering with recommending other sweeteners. Is Splenda something you don’t use. Really enjoy your videos, have picked up some very helpful info. Also love your mug recipes, they are great!

    • Profile photo of Gemma Stafford Gemma Stafford on January 31, 2017 at 2:11 am

      Hi Judy,
      Splenda is a brand of processed sugars which is not natural. This is really why I did not focus on it. Many people use this product and find it great. I was trying to show the alternative sweeteners provided by nature, which have some benefits. Stevia for instance has been used South America for centuries, and is considered to be curative in effect. It is really worth doing a little research into this, and into the others too. Table sugar as we know it starts out as a plant too, it is what happens to it in processing that changes its’ value to us in out diets. Hope this helps,
      Gemma 🙂

Leave a Comment





Pin It on Pinterest

Share This