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

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

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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.


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  .


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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!

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  1. Alisha on June 18, 2018 at 11:30 am


    This is a wonderful chart! I am trying to work on something in my head and I just can’t seem to figure out an answer, so maybe you can help? When I was a kid we used to mix cinnamon and sugar together with butter and put it on toast, I don’t know if anyone else here did. I am trying to make something similar to that. But without using sugar or a sugar substitute the lack of mass and wetness of it is giving me problems 🙁
    I was wondering if you knew something that could be added to a butter spice mixture to give it a thicker nature, think Beurre manié, that would still be low carb/low sugar.

    I would be forever in your debt!


    • Gemma Stafford on June 19, 2018 at 3:22 am

      Hi Alisha,
      A beurre manie is a blend of flour and butter, which was usually mixed in the hand, hence the term, and thern used to thicken a stew/casserole etc.
      I agree, the difficulty in sugar substitution, particularly in the type of thing you are talking about, which is a bit like the filling for cinnamon rolls, is that you need two things. you need the bulk of the sugar, and it needs to be able to caramelize. To be able to caramelize it needs to be high in sucrose or fructose. honey/maple syrup/agave syrup will work, but they are also high in carbs. I think there are a few products, SWERVE being one, which has zero carbs and claims to be able to caramelize. This would be a perfect thing for your toast if this claim is right, it is in crystal form too. Check it out on, just to get the idea.
      I hope this is of help to you, do let us know how this works if you try it,
      Gemma 🙂

  2. Ian Holland on May 23, 2018 at 3:49 pm

    I have waded through all the questions, but I could use some help! Please?
    I make about 20-30 pies from our garden,Rhubarb,Apple, Cherry and Blueberry. We are trying to go sugar free following the Netflix documentary “Magic Pill”. Do you have any suggestion how to do this? White flour can be replaced by rice flour or flour for diabetic.
    Thanks, I hope

    • Gemma Stafford on May 24, 2018 at 2:25 am

      Hi Ian,
      This really is a big concern at the moment. The problem with a single source alternative to wheat flour is that it is very difficult to make a traditional pastry with it. Gluten holds the pastry together, and explains why wheat is the top flour for baking. Some gluten free flour mixes, designed for baking, can also have low sugars, so could be useful for you too. Check out the packs.
      Stevia is a great sweetener, though it lacks the bulk of sugar, but it should work well on your pies. Swerve too, and xylitol are all low on the glycemic index. Stevia is said to be curative in relation to diabetes, but I do not know the science on this, it is worth researching. Then there are horses for courses! Try theses alternatives out in small amounts, see which works best in each fruit, apples for instance should be perfect with stevia, rhubarb may need the bulk of one of the others.
      The important thing to remember is that sugar alternatives, which are not high in fructose/sucrose, will not caramelize, so some desserts will not be possible.
      Do let us know how you get along with this, it is worth getting to grips with the alternatives.
      Gemma 🙂

  3. Chelsea on May 17, 2018 at 2:51 am

    I am doing a food assignment for school and I’m making cookies and I need to change white sugar to something more healthy, do u have an ideas for what I can use Gemma?

    • Gemma Stafford on May 17, 2018 at 3:57 am

      Hi Chelsea,

      Yes reference this chart. There is lots of information there that you can use.


  4. Edith on April 29, 2018 at 4:19 pm

    I’m wondering how I could use chai seeds to substitute for sugar.. Its just a simple recipe for banana oatmeal cookies but I’d like to eliminate the sugar and just add chai seeds with maybe a tiny bit of honey or unsweetened applesauce. Sweet factor isn’t an issue for us as we add some chcocolate chips, just don’t them to flop and wast all the ingredients

    • Gemma Stafford on April 30, 2018 at 3:39 am

      hi Edith,
      good to have you with us. Chia seeds and flax seeds are used as egg substitutes. They are not sweet so I cannot see them being usful for this purpose. The banana is also sweet, and the riper the bananas the sweeter they will be, so this on its’ own may be sweet enough for you. A touch of honey will help to bind the cookies as it caramelizes. Sugar in recipe performs more than one function, and holding a cookie together is a function too, but the honey will do this for you.
      I hope this is of help to you,
      Gemma 🙂

  5. Yuliana on April 14, 2018 at 7:03 pm

    Hi, i want to make a pineapple buns using pineapple syrup as flavors and sweetner. So i eliminated the sugar and put 96ml of syrup, but It didn’t rise at all. If i put 10gr of sugar plus 20ml of syrup and 72ml of water it rises but it takes 2 hours to do that and i couldn’t really taste the pineapple. Please help…

    Original Recipe
    Flour 160 gr
    Yeast 2gr
    Sugar 20gr
    Water 96ml

    • Gemma Stafford on April 15, 2018 at 2:52 am

      Hi there,
      I think the yeast quantity is so little that it is having trouble working in a short time. If you were to do this as a fermented dough, overnight, the natural yeasts from the air would assist it, and it would rise for you. 2gr of yeast is less than 1/2 teaspoon, it is asking a lot of this to work in a short time.
      Pineapple syrup, what is this? Is this water which has had pineapple cooked in it? I am not sure how the flavor will be.
      I think this recipe needs a little fat too, so butter, or use milk as the liquid to enrich the dough.
      I am not clear about what you want the end result to be, but the recipe seems a little off.
      Let me know if this helps, and what exactly you wanted from the recipe,
      Gemma 🙂

  6. kaushar balapriya on March 4, 2018 at 8:42 am

    hi gremma

    If I use stevia or sugar free tablets in ice cream. so what would be main ingredients ( normally condensed milk + cream) . please suggest me substitute of condensed milk. it would be great help for other diabetic and heart patients also

    • Gemma Stafford on March 5, 2018 at 3:20 am

      Hi there,
      Condensed milk requires sugar to condense, it is a step on the way to caramel/dulce De Leche, this means sugar/maple syrup/agave/honey. These are all high in sucrose, or fructose.
      Stevia will not caramelize, and there are other sweeteners out there which will not caramelize either.
      This makes the simple two ingredients ice cream impossible for diabetics. you will need to use a traditional method with stevia, such as a gelato.
      I am sorry, I will add this to my list, it is important,
      Gemma 🙂

  7. Mark on March 4, 2018 at 3:36 am

    So I’m making biscotti and want to make it sugar free apart from a touch of honey. So if I was to use powdered stevia I don’t feel that I could use apple sauce to bulk up as this would make things quite soggy and difficult to dry out during the second bake. What is another alternative that isn’t going to make things to wet? Or would be not possible using stevia?

    • Gemma Stafford on March 5, 2018 at 4:03 am

      Hi Mark,
      I think it will be possible to use stevia. If you are using nuts, such as ground almonds or pistachio, that should be good enough to substitute for the bulk of the sugar.
      I have not tried it, but it makes sense to me. Generally the sugar quantity is light too in biscotti, so try it, I think it will be good, then you can tell us here!
      Gemma 🙂

  8. Lola on February 21, 2018 at 7:40 am

    Hi Gemma,
    So … whether replacing 1 tsp sugar or 1 cup sugar, we’re to reduce the liquid by the same amount? It sure seems like the amount of liquid to reduce should change according to how much sugar is being replaced (and thus how much of the liquidy substitute ingredient you are using.) What am I missing here?

    • Gemma Stafford on February 22, 2018 at 4:58 am

      Hi Lola,
      Really if you are substituting a liquid sugar with a liquid sugar (Honey, agave syrup etc) there should not be any need to adjust the quantity, and this would be best practice.
      If you are using stevia, you will need to add the bulk of the sugar by using something like applesauce, to make up the sugar weight/volume.
      Sugar in a recipe melts,even liquid sugars, and becomes liquid/caramelizes etc.
      I am not sure why the liquids should change really, they have a different function in a recipe.
      Perhaps you know something different, if you do please add it to our knowledge here.
      Thank you for the question,
      Gemma 🙂

  9. Connie A Jeffers on February 7, 2018 at 7:41 am

    Can maple SUGAR replace white sugar, cup for cup in cookies?

    • Gemma Stafford on February 8, 2018 at 4:36 am

      Hi Connie,
      Maple SUGAR, as opposed to Maple syrup, is a lovely ingredient, but the grains are large, and the flavor is strong.It is also expensive, relative to regular granulated sugar. Really it depends on the recipe. If the sugar is to be creamed with butter then this will not work so well on its own, but blended with a granulated sugar it will give great flavor, though it may not dissolve so readily.
      For granola bars etc it is pretty perfect, some cookies will love it, think about how it will be incorporated, that will tell you.
      In a recipe where you mix the dry ingredients, and then add the wet to make a batter, then it will be good.
      i hope this is of help to you,
      Gemma 🙂

  10. Nitai on January 30, 2018 at 8:41 am

    Hi Gemma I think there is a little problem in the chart
    Because to substitute 1 tbsp of sugar it is said to use 1/8 tsp of stevia
    And to substitute 1 cup of sugar it is said to use 1 tsp
    So I think that it should be 1 tbsp instead of 1 tsp
    Let me know

    • Gemma Stafford on January 31, 2018 at 7:33 am

      Hi there,
      No! that is not right. For liquid Stevia one teaspoon to replace one cup of granulated sugar.
      Powdered Stevia may be slightly more, check the pack, it will usually tell you.
      If you are using stevia to sweeten a recipe you may need to replace the bulk of the sugar. Applesauce will do that for you.
      If you are baking cookies, or anything which needs to caramelize/crisp then stevia will not do! Use agave in this circumstance, or honey, or maple syrup,
      Gemma 🙂

  11. Tasneem on January 8, 2018 at 9:26 am

    I need to know can we make sugar free cake??? Like my frnd has diabetes so he was wondering if i can make sugar free cake

    • Gemma Stafford on January 8, 2018 at 5:12 pm


      You can use any of these egg subs to replace sugar in any of my cake recipe. As of right now I don’t have a sugar free cake on the website.

      Hope this helps,

    • Karen Sokolowski on May 25, 2018 at 9:53 pm

      I also am watching my carbs, Sugar. When a recipe calls for sugar, I use sugar free maple syrup. Alone it tastes like maple syrup, but added to anything else, it just tastes sweet with no bitter flavor.

      • Gemma Stafford on May 26, 2018 at 2:52 am

        Hi Karen,
        I am not sure what this sugar free maple syrup is, but I think it is an extract sweetened with erythritol, which is a sugar alcohol sweetener.
        Maple syrup on the other hand is high in fructose, but fructose may be ok for some people, not for others, depending on need.
        It is a dilemma. Stevia is a great sweetener, which may be a little bitter, but it can be balanced with applesauce.
        Thank you for your input, it is worth a discussion,
        Gemma 🙂

  12. Winnielle on January 2, 2018 at 7:49 pm

    Hi Gem,
    wondering what is the ratio to subs sugar with xylitol? Thank you!

    • Gemma Stafford on January 3, 2018 at 5:35 am

      Hi there,
      Generally in a recipe xylitol is substituted in a ratio of 1:1, that is measure for measure, cup for cup. Really use it as you would use sugar.
      Remember, xylitol is a great substitute, but it, like stevia, does not caramelize, so it is less successful in recipes, like cookie, where a certain amount of caramelization is required. Honey/maple syrup/agave will caramelize, so learn to choose your sub according to the recipe,
      Gemma 🙂

      • Winnielle on January 3, 2018 at 7:40 pm

        Thank you Gemma! Fully noted, while at the same time fangirling because you are one of my greatest accidental stumble on Youtube! My long lost friend and I bonded over your recipes and videos! Sending you, your husband and Bigger Bolder team love from Indonesia!

        • Gemma Stafford on January 4, 2018 at 4:08 am

          Hi Winnielle,
          That is a lovely story, thank you for sharing this with us. Thank you very much for your good wishes, many happy returns. Onwards and upwards for 2018!
          Gemma 🙂

  13. ran on December 23, 2017 at 11:03 pm

    Hey mam….can I substitute mollases with caramel sauce for brown sugar

    • Gemma Stafford on December 24, 2017 at 11:32 am

      Hum, for what recipe? Molasses is an important ingredient so it’s not a good idea to sub it out.

      • ran on December 25, 2017 at 12:53 am

        I need brown sugar for ur cake in my place brown sugar is not available

        • Gemma Stafford on December 25, 2017 at 6:01 pm

          Hi, Just leave it out if you don’t have it and replace it with white sugar.

          You can also make your own brown sugar.

          Happy Baking!

      • Missy on February 21, 2018 at 7:32 am

        If you’re substituting molasses FOR brown sugar, you’re using molasses IN PLACE OF the brown sugar in a recipe.

        • Gemma Stafford on February 22, 2018 at 5:01 am

          Missy, molasses is a different thing to brown sugar.
          I really do not know a recipe where you would use it as a substitute for brown sugar, it is a different thing.
          Generally in a recipe it is called for, as and addition to other sugars.
          Is this what you mean?
          Gemma 🙂

  14. vivian law on December 16, 2017 at 7:08 pm

    Hi Gemma,
    We use coconut sugar for the low glycemic level how would I convert this to white sugar for baking?
    And when recipes call for caster sugar or powder sugar can I grind the coconut sugar to replace?
    Many thanks

    • Gemma Stafford on December 17, 2017 at 3:05 am

      Hi Vivian,
      My understanding of this is that you replace at a ration of 1:1 for all baking. This will of course add a little color to your baking, but it is worth it for the reduced glycemic value. You can powder this too, again using cornstarch to take the moisture and keep it free flowing, arrowroot does this too. One tablespoon of cornstarch/cornflour/arrowroot to a cup of sugar, blitz all together in a food processor, and use as powdered sugar in any recipe. Again remember that there will be a difference in color, but it is worth it!
      For caster sugar, you may be able to find the coconut sugar already in a fine crystal, if not blitz it in the processor, that will do it.
      I hope this is of help, a good question, thank you,
      Gemma 🙂

      • Vivian on December 25, 2017 at 6:31 pm

        Thank you! That really helps ^_^

        Wishing you great New Year!

  15. Lawrence on December 12, 2017 at 6:45 pm

    I have a request for. My cookies to be done for a diabetic customer. My recipe uses 3/4 cups of white and brown sugar. So by your chart I would use 1.5 tsp of stevia. But how much applesauce, there I should no other liquids.

    • Gemma Stafford on December 13, 2017 at 2:30 am

      Hi Lawerence,
      This seems to be a fabulous alternative to sugar, but it presents a challenge in replacing the bulk of the crystal sugar, or the liquid sugar, like honey, in a recipe. Sugar bring moisture too, so that also needs to be considered. Livestrong do a good article on this and I have taken this little paragraph from their blog ‘ Replace the sugar with the stevia based on the type of stevia you have. Because stevia is so much sweeter than sugar, a direct substitution is not possible. For every cup of sugar your recipe calls for, replace with either 1 teaspoon liquid stevia, 1/3 to 1/2 teaspoon stevia extract powder, 1 tablespoon concentrated stevia liquid or 18 to 24 individual serving packets. For smaller sugar measurements, consult a stevia conversion chart’. You will find one here: (
      I hope this is of help, it is really worth getting to grips with this, and doing the research.
      The applesauce replacement in a recipe will be about 1/3 of a cup, for every cup of sugar,
      Gemma 🙂

      • Aprilvanes on January 21, 2018 at 12:01 am

        Can you update your downloadable chart to shiw tgat 1/3 cup of apple sauce is a good amount to bulk up the stevia switch? It’d be really helpful. TIA.

        • Gemma Stafford on January 21, 2018 at 3:29 am

          Hi there,
          Yes, and this is a good suggestion.
          I will need to get back to the designer, to revisit a few of the charts, as we intend to add more as this year goes on. Thank you for your input,
          Gemma 🙂

  16. thuvaraka4 on December 4, 2017 at 12:29 pm

    Hello Gemma

    I like sugary foods and i don’t eat too much sugar. What sugary food should I use?


    • Gemma Stafford on December 4, 2017 at 9:20 pm

      If you want to change out sugar then maple syrup is always a good option.

      Did I answer your question?

  17. Gemma Aurum on December 4, 2017 at 10:58 am

    Hi, I’m from Guadalajara, México and I discovered your website and I love it. You’re amazing, the recepies are incredible, I try the pecan pie and my husband totally love it.

    • Gemma Stafford on December 4, 2017 at 9:18 pm

      I’m thrilled to hear that. Thank you so much for checking out my website 🙂


  18. Nell S Odom on November 30, 2017 at 7:37 am

    I need to know how to substitute applesauce (usweetened) for sugar in baking a fruit cake.

    • Gemma Stafford on November 30, 2017 at 2:46 pm

      Hi Nell,

      So Maybe put in 1/2 the amount of apple sauce as sugar. It might change the consistency and texture of your cake because you are taking out a dry ingredients and adding in a wet.

      Hope this helps,

  19. Anushmita Sinha on November 20, 2017 at 7:12 am

    Hey Gemma…. I stay in Delhi, India where you don’t get neither brown sugar nor molasses easily…. I was wondering if I can use white sugar in place of brown in your best ever brownies or brownie cookies or other recipe?

    • Gemma Stafford on November 20, 2017 at 9:39 am

      Yes Anushmita, if you don’t have access to those ingredients then just use white sugar :). It will work fine.

  20. Sophia on November 16, 2017 at 1:27 pm

    I am making brownies and am wondering will they have the same result as using regular sugar. Will they be solid enough without the solidity of the sugar?

    • Gemma Stafford on November 17, 2017 at 1:33 am

      Hi Sophia,
      If you do not have a compelling reason to change the sugar, then do not do it, it will change the texture.
      Some substitutes will be better than others. Agave crystals and xylitol for instance are really good, but many substitutes will be high in fructose, so it is difficult to know how you win!
      Stevia/monk fruit/splenda are different, they are suitable for diabetics, but not for every bake. They do not caramelize, so will not be great in cookies for instance.
      I think I would choose xylitol for these, make a small batch, and see how it suits you,
      Gemma 🙂

  21. Sara on October 31, 2017 at 8:31 am

    I have a recipe that calls for three cups of sugar, can I use maple syrup as a substitute for all the sugar?

    • Gemma Stafford on November 2, 2017 at 5:34 am

      Hi Sara,
      It depends on the recipe!
      I would need to know what else is in it, an what result you require.
      Maple syrup will caramelize, so it will be good for cookies. So will honey, or agave. Stevia/Monk sugar/splenda will not caramelize, so will not work for you.
      Let me know,
      Gemma 🙂

  22. Bhavi on October 31, 2017 at 2:21 am

    Hi Gemma, I recently chanced upon your site and I’m really excited to try out your recipes! You are a blessing to working women with small kids and limited kitchen time! I’ve been looking around for a good sugar substitute. Thank you for this! Also, can I use date syrup /date honey as a sugar substitute? Will this follow the same proportions as honey or agave?

    • Gemma Stafford on October 31, 2017 at 2:29 am

      Hi there,
      The substitute you choose will depend on the recipe.
      Some recipes need the ‘bulk’ of a crystal sugar, and agave crystals are great for that.
      Liquid sugars work very well in many recipes, like cookies, but it important that the sugar will caramelize, this is what gives the texture. This is not true of Splenda/Stevia/Monk sugars, these will not caramelize. Honey is a great, and universal sugar, the lighter liquid ones are best. I am not sure about date syrup, it is a great thing, but I do not know if it will work with every recipe. Agave crystals/syrup are great, but can be expensive. You must also check the fructose level of all of these, as it can be higher than processed sugars, it is a mystery!
      I do not know if this is of any help, as it is a choice, depending on your reason too, if it is a health matter, then you need to get appropriate advice.
      Gemma 🙂

  23. Marlene on October 27, 2017 at 6:31 am

    Hi there!

    Just a quick question, what does it mean to “decrease liquid by 3 tbsp” for maple syrup? Just to give you some context, I’m planning on using maple syrup as an alternative sweetener for pumpkin bread.

    • Gemma Stafford on October 29, 2017 at 11:32 am

      Hi Marlene,

      So this means if your recipe has water, milk or any type of liquid remove 3 tablespoons of it so you can use the syrup.

      Hope this helps,

  24. Maribeth Lingat on October 16, 2017 at 6:53 am

    Hi Gemma, You’re great and awesome as always 🙂
    I’m having difficulties in knowing the effects of each ingredients that are using for baking, I really love baking but, Im having a hard time in understanding it deeply 🙁

    • Gemma Stafford on October 18, 2017 at 5:02 am

      Hi Maribeth,
      The best way to learn about anything is really through what is know as ‘experiental learning’ that means learing by doing. Baking too is a mindful activity, if you think about what you are adding, become absorbed in it, it is relaxing, and you begin to notice the differences.
      The lesson for today then is this:
      Raising agents are there to rise a dough/batter, to aerate it.
      Baking soda/bicarbonate of soda is an alkaline ingredient, which needs to be used in conjunction with an acid ingredient in baking. So, if you see soda, you think what is the acid, it will be vinegar/lemon juice/yogurt/buttermilk/cocoa. Baking powder is already balanced, soda + cream of tartar, which is a bi-product of the wine making industry.
      That is an important thing to know!
      Gemma 🙂

  25. Manya on October 4, 2017 at 2:41 am

    Please tell me the substitute for egg.

  26. Koventhan on September 22, 2017 at 2:38 am

    Hi Gemma Stafford,

    I would like to know Sugarcane Juice can be substitute of White Sugar in baking purpose? If so please let me know what is the procedure . I do not want to use sugar in Cake and Cookies. So planing to use Sugar Cane Juice.

    Please let me know your view on this If you come across this idea

    • Gemma Stafford on September 23, 2017 at 4:46 pm


      you know honestly I don’t know about that. I have never used cane juice before. Best bet is to look it up on line. Good luck with it,

  27. Susan Osborn on September 20, 2017 at 5:16 pm

    Any cake cup recipes for diabetics?

    • Gemma Stafford on September 21, 2017 at 1:06 am

      Hi Susan,
      I am always nervous about specific dietary needs as I do not know enough about them, and it is so important to get it right.
      One of the ways to address this is to substitute your sugars with a suitable alternative. ( this is a chart with some suggestions.
      Replacing the bulk of the sugar in the recipe is important too, so a touch of stevia will not replace 4oz of sugar for instance. Xylitol will have the bulk as will agave powder.
      Agave syrup is a good replacement where liquid sugar is required.
      Many of the new age alternatives will not caramelize, so are not great for some recipes, some cookies for example.
      Stevia, and monk fruit are lauded as being the best choice for people with diabetes, do the research into this, it is really worthwhile to learn about the advances in the research into these great alternatives.
      Thank you for being here with us. We have plans for a series of no/low sugar baking in the near future,
      Gemma 🙂

  28. Estelle on August 30, 2017 at 11:07 am

    Hi there Gemma!
    So I recently joined your page and I must say I am very happy so far… I am a cook myself, but only in it for 3 years so far, and I love learning new things. Thank you for this chart and for your great recipes.(hopefully I get through them all ok, yes I want to try them all) 🙂 :).

    • Gemma Stafford on August 31, 2017 at 12:47 am

      Hi Estelle,
      It is good that you are here with us. We have lots more planned for the future, so stay with us!
      Baking/cooking is a skill which is greatly improved by trial and error, it is how we learn. keep at it!
      Gemma 🙂

  29. Mo on August 17, 2017 at 9:44 pm

    Hello Gemma,

    My grand daughter will be 2 years old this coming Sunday. I would like to make her a cake but my problem is she is allergic to nuts and my daughter never feed her sugar since now and she is not planning to do so. First, do you have any cake recipe I can use to bake a cake for her. My second question would be can I use ripe banana instead of sugar and what ratio I should use for this case.

    • Gemma Stafford on August 18, 2017 at 1:03 am

      Hi Mo,
      This is indeed a dilemma. It is really difficult to avoid sugar completely. All sweet plant extracts, and honey is sugar. Agave is a plant based sugar too, high in fructose, and of course processed. Maple syrup is a great alternative to sugar too, but it is also a sugar, and is high in sucrose. I think you will be best to use a muffin recipe, cakes are very difficult to make successfully without some form of sugar. Carrot cake can have a reduced sugar as the carrots are sweet, but cake is a sweet thing. Try the muffin recipe here, it will be a good one for you to have in your repertoire as time goes on. ( but do remember sugar is sugar! the sugars in fruit are also sugar. Grated dessert apples are also a way to add sweetness to a cake, you will need to build up a recipe book, and all of the family can enjoy these too 🙂

      • Mo on August 18, 2017 at 3:31 am

        Thanks Gemma for fast reply. I like your muffin recipe. I will make that. Have a great day.

  30. Majeedha on April 16, 2017 at 10:42 am

    Hi gem..Milk and oil comes under liquid???

    • Gemma Stafford on April 16, 2017 at 2:26 pm

      This is true,
      Gemma 🙂

    • Bev on August 12, 2017 at 1:08 pm

      Thanks for the chart! Just wondering what to do if there is no liquid other than oil in the recipe. I’m making banana muffins. Could I just add more flour and oats in the same amount as you recommended to add back to the recipe?

      • Gemma Stafford on August 13, 2017 at 12:00 pm

        Hi Bev,
        I am a little confused! This seems to be about liquids, but I am wondering if you mean that there are no eggs!
        Oil is often used as a liquid, and fat ingredient in muffins, and in carrot cake too. I am not sure what you would be adding the flour and oats for. Let me know, I wil ltry to help,
        Gemma 🙂

  31. J on March 6, 2017 at 5:29 pm

    Hi gemma, if I use stevia in place of 1 cup of table sugar , how do substitute the bulk ? Can use other substitutes besides yogurt, apple sauce and apple butter? If I do use yogurt, how much do I use to substitute 1 cup of sugar ?

    • Gemma Stafford on March 7, 2017 at 1:16 am

      Hi there,
      Yes, this is the conundrum! It may be best to choose a powdered or granular substitute, such as Agave, or Xylitol. This is particularly true if you are also substituting eggs, you cannot really sub out every ingredient, and expect to get the same result as mine. Applesauce is a good bulking agent, yogurt less so, though useful in some situations. I like to think of stevia as a great substitute in liquids, where no bulk is required. Stevia will not caramelize either, so is not good for a recipe which involves this, such as condensed milk! Horses for courses I say, have both a granular one and stevia in your cupboard.
      Gemma 🙂

  32. 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!

    • 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 🙂

    • Danielle Calhoun on July 13, 2017 at 10:07 pm

      What would be the substitute for coconut sugar?

      • Gemma Stafford on July 14, 2017 at 1:51 am

        Hi there,
        is this a question? Is it about a specific recipe, i am confused!
        Gemma 🙂

  33. 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,


    • 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 🙂

  34. 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.

    • 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 🙂

    • 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.

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

        Thank you Caroshina, love getting the help,
        Gemma 🙂

  35. 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?

    • 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!

        • 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 🙂

  36. 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?


    • 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

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

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

  37. 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.

    • 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 🙂

  38. 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 !

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

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

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


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

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

  40. 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.

    • 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 🙂

  41. 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 ?

    • 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 🙂

  42. 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.

    • 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 🙂

  43. 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.

    • 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 🙂

    • Lucia on May 23, 2018 at 6:46 pm

      With the Stevia substitution, how much applesauce is needed per serving?

      • Gemma Stafford on May 24, 2018 at 1:58 am

        Hi Lucia,
        The amount of applesauce to use with stevia powder depends on the amount of sugar it is replacing. The weight of the sugar is replaced by the weight of applesauce. It is really used to bulk up the stevia, and it also adds a touch of natural sugar from the fruit.
        I hope this helps,
        Gemma 🙂

  44. 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!

    • 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 🙂

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