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Best Sugar Substitutes for Baking with Free Chart

The Best Sugar Substitutes for Baking & FREE Substitutes Chart!

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Easily find the best sugar substitutes for baking with my free downloadable sugar substitutes chart! 


Hi Bold Bakers!

My Bold Baking style is all about giving you the confidence to bake anytime, anywhere. In this Bold Baking Bootcamp episode, I want to share useful tips and techniques on how to become a bigger and Bolder Baker including the best sugar substitutes for baking. This Sugar Substitutes post, video and chart will help you find the best alternatives to white sugar so you can keep on baking no matter your dietary preferences.

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 Bolder 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.

[ For information on how to replace eggs in your baking be sure to check out my free downloadable egg substitute chart. ]

What are the best sugar substitutes for baking?

Nowadays people like to use more all natural sugars, some of my favorites being maple syrup, stevia, agave and honey. Since creating this chart I’ve discovered 2 other sugar substitute brands I really like, Lakanto Sweetener and Swerve. Lakanto brand offers both liquid and powdered sugar replacements while Swerve is a great alternative dry sweetener.

How to substitute 1 cup of sugar

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.

How to use liquid sweetener

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

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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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263 Comments

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  1. Jenice murrain on August 12, 2019 at 11:53 pm

    Hi Gemma I live in the UK. I usually use caster sugar for my cakes but need to substitute it with something suitable for a diabetic person. Any ideas and the measurements in grams pls. Thank you. Jenice

    • Gemma Stafford on August 13, 2019 at 2:18 am

      Hi Jenice,
      You are coming to this at a time when there are a number of great alternative sugars available. Here we use one called Lakanto, but there is Truvia, and Swerve, really all much the same thing, using either monk fruit or stevia for sweetness, and an alcohol sugar such as Mailitol, Sorbitol, Erythritol and Xylitol, which will caramelize slightly, and behave much like real sugar in a bake. You cannot rely on these to make a caramel though, and they will make a less crisp cookie, and brown a bake less than sugar. Alcohol sugars are derived from plant sources such as corn, fruits, and berries. The carbs in these plants are altered through a chemical process to produce sugar. Stevia and Monk fruit will not caramelize on their own but will be great in drinks and some puddings/custards etc. Do a little research into these natural sugar alternatives. They are low or zero on the glycemic index, and zero carbs in most cases. If your need is a health one then really do research this in order to satisfy yourself that these are right for you.
      stevia is worth some research too – if you use this it takes very little to add a lot of sweetness so go easy with it. It is good for drinks, puddings, and anything which does not need the ‘bulk’ of the sugar as an ingredient. You can also use applesauce, banana puree, and other fruits to bring sweetness to a bake, and these will also contribute the bulk required if you are using stevia.
      alcohol sugar is known as erythritol, xylitol and maltitol and can replace sugar one for one in a recipe, but do check where it is on the glycemic index. Check also the packs of diabetic-friendly goods in your store, maltitol is often the sweetener used.
      So, now you have work to do – it will be worthwhile when you find the thing to suit what you bake – there are horses for courses!
      I hope this helps, it is good to have you with us in the UK,
      Gemma 🙂

  2. Claudia on August 10, 2019 at 2:55 pm

    Hi Gemma,
    Can you tell me if I can substitute Monk fruit sweetner for white sugar, and if so at what ratio?

    thanks, Claudia

    • Gemma Stafford on August 12, 2019 at 8:00 pm

      Hi Claudia,

      You can do 1:1 if they are both granule sugars. Is that what you mean? or were you talking bout liquid….

      Gemma 🙂

  3. Tahira Akhtar on July 1, 2019 at 1:17 pm

    Can you substitute butter for oils? Which ones do you recommend? And what is the ratio? Would it still give me fluffy cakes? Thanks so much

    • Gemma Stafford on July 2, 2019 at 3:22 am

      Hi there,
      you can generally do this, and the rule is flavorless oil, such as vegetable oil/flaxseed oil/sunflower oil. Then you need to reduce the amount of oil as butter is more than just fat, there is also a milk residue to account for. The general rule is 3/4 amount of oil to butter. So, 100g butter:75g oil.
      There will be a difference in the results, but you may not notice it, and it depends on the method used to incorporate this ingredient. butter or hard baking margarine will work best with a creaming method,
      Gemma 🙂

  4. Genell on June 22, 2019 at 3:28 pm

    Is coconut sugar a substitute for regular white sugar that a diabetic can use? Also what should be used in place confectioners sugar and brown sugar? There is so much confusion and conflicting information on this. Thanks for your help.

    • Gemma Stafford on June 23, 2019 at 9:27 am

      Hi Genell! Coconut sugar is lower on the glycemic index that granulates sugar because it is absorbed more slowly by the digestive system, but it is just as high in calories. You are coming to this at a time when there are a number of great alternative sugars available.

      I do like using coconut sugar, which you can use to substitute for brown sugar!

      Another one we use is called Lakanto, but there is Truvia, and Swerve (which comes in a powdered sugar form!), really all much the same thing, using either monk fruit or stevia for the sweetness, and an alcohol sugar such as erythritol or xylitol, which will caramelize, and behave like real sugar in a bake. Stevia and Monk fruit will not caramelize on their own, but will be great in drinks and some puddings/custards etc.

      Do a little research into these products, they are a little expensive at the moment, but for you it would be so worth it!

      Gemma 😊

  5. Angelique Price on June 20, 2019 at 7:40 pm

    Hi Gemma

    I was watching the Australian version of Masterchief last night and one of the challenges was making a sweet desert not using any refined or processed sugars and this got me thinking so I did some research this morning and came across your website.

    When using the creaming method to make a cake batter which uses butter and sugar, what would I use and how would the texture been. Also I’m not a fan of stevia.

    • Gemma Stafford on June 22, 2019 at 10:24 am

      Hi Angelique! Thanks for sharing this. When creaming butter and sugar, the mixture should be light and fluffy. The color usually changes to a very light yellow.

      Stevia may not work well in all baking recipes, especially ones where you need the caramelization. Our alternative baker, Olivia, has found that Swerve or Lakanto Monk Sugar, works best if you’d like to use a sweetener. Hope this helps you

      Gemma 😊

  6. Diana Grace Condino on June 12, 2019 at 2:40 am

    How many lemon juice should you put on example of 2 cups of fruits?

    • Gemma Stafford on June 12, 2019 at 2:15 pm

      Hi Diana Grace! I am not sure for what application you would need the lemon juice in fruit. But if you are using this to keep the fruits from browning, you will need a teaspoon or two. That should do the trick. Hope this helps! Gemma 😊

  7. Donna Sabean on June 10, 2019 at 9:37 am

    My chocolate cake recipe which is gluten free takes 1 & 3/4 cups of sugar how do I replace it with honey or something else & how much do I use?

    • Gemma Stafford on June 11, 2019 at 8:50 am

      Hi Donna! You can absolutely use my sugar substitute guide chart to help you there (https://www.biggerbolderbaking.com/how-to-substitute-sugar/). It is a little bit of math, all corresponding amounts are in the chart, but you can substitute the sugar with honey, maple syrup or agave syrup. Happy baking! Gemma 😊

  8. Len on May 16, 2019 at 9:19 am

    Out of curiosity – would your chart change if I were to use a stevia/erythritol mix like Truvia? If so – how much?

    • Gemma Stafford on May 17, 2019 at 2:15 am

      Hi Len,
      these new age sugar substitutes are really great and in general, they are substituted 1:1 for regular sugar.
      Stevia and Monk fruit extracts can also be used, but when they are the bulk provided by sugar needs to be replaced in a recipe, usually with a fruit puree like apple sauce. They are super for drinks though, where they can be used alone.
      Alcohol sugars like erythritol are a great alternative to sugar, but they are less sweet, and so stevia and monk are included to boost the sweetness. However, some bakers will use alcohol sugars on their own, if you like less sweet things. The downside is that these substitute sugars tend not to caramelize so well, and that can affect some bakes, the flavor, color and the crisping for instance.
      I hope this is of help,
      Gemma 🙂

  9. Pooja Dey on April 28, 2019 at 1:05 pm

    Hello Gemma,

    I m a big fan of ur recipes…it comes out very well…can u please show one of your cookie recipe substituting sugar to get more clear idea of using the liquid in it.

    Thanks in advance
    Regards,
    Pooja Dey

    • Gemma Stafford on April 30, 2019 at 8:14 am

      Hi Pooja,

      Really glad you like my recipes. So you want to leave out sugar completely? I don’t recommend that as you will not get the same result as I did.

      If you want to use alternative sugars however please see my sugar sub chart

      Best,
      Gemma.

      • Pooja Dey on April 30, 2019 at 9:11 am

        Hi Gemma,

        Pleasure u responded to my query but I want you to show one of your cookie recipe with the sugar substitute. No sugar only with sugar substitute

        Regards
        Pooja

        • Gemma Stafford on May 1, 2019 at 6:02 pm

          got you!

          Ok leave it with me and i’ll see what I can do 🙂

          Gemma.

          • Pooja Dey on May 1, 2019 at 8:53 pm

            Thank you Gemma

  10. Joann on April 18, 2019 at 11:23 pm

    I need to substitute one half cup white sugar with honey I mean not sure how to do it

    • Gemma Stafford on April 19, 2019 at 6:02 am

      Hi Joann,
      Just brush the measuring cup with oil before measuring and the honey will slide. Honey is a liquid ingredient. When substituting honey in recipes calling for 1 cup or more of sugar reduce the other liquids in the recipe by ¼ cup for every 1 cup of honey. It is recipe dependant too. Cookies may prefer less liquid sugar than regular sugar, you will need to experiment a bit!
      Gemma 🙂

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