Do you have favorite recipes that you have received from friends and family that call for refined white sugar?
Granulated white sugar has actually been refined about 6 times. The average American consumes about 60 pounds of granulated white sugar per year.
If you want to make the transition to whole foods, have you ever tried to make recipes calling for granulated white sugar with whole food replacements?
Substituting sweeteners can be really difficult. Especially if you are using a liquid sweetener such as honey in the place of a dry sweetener such as granulated white sugar.
Making the substitution to whole food sweeteners is definitely worth it since many whole food sweeteners offer more than just sweetness to your recipe. Most whole food sweeteners offer trace minerals and other nutrients.
No sweetener is ever going to be perfect. But making the switch to a whole food sweetener can upgrade your sweet tooth fix.
If you are interested in trying to use more whole food sweeteners, but don’t know where to start, I’ve got a FREE printable for you! Download and print the Whole Food Replacements for Sugar Baking Guide.
I like to keep my baking guide on the inside of my kitchen cabinets like I keep my How to Cook Grains Cheat Sheet. That way I always know where it is and I can easily read it while baking.
Hopefully you will find that using this Whole Food Replacements for Sugar Baking Guide can help make granulated white sugar a thing of your kitchen past.
You might be a Natural Green Mom if:
Thanks for the great printable for sugar replacement. Can you tell me a little more about the stevia substitution? Liquid or powder? Is it a measured teaspoon if powder? Any particular brands (can I ask that?) I should try? Thanks for any help you can give me.
Help! I am so confused. This is the second time in a week I have seen molasses listed as a sugar substitute. According to two dictionaries, molasses is:
1) “a thick syrup produced during the refining of sugar or from sorghum, varying from light to dark brown in color. ” 2) “1. the thick brown uncrystallized bitter syrup obtained from sugar during refining 2. Also called (in Britain and certain other countries): treacle a dark viscous syrup obtained during the refining of sugar.”
It seems molasses made from the refining of sugar is sugar, and not a substitute.
Does the substitution refer only to molasses made from sorghum? If so, where is it sold? Thank you!
@Cheryl, I use stevia daily in liquid drops in my coffee. I would venture to say that this replacement is powder since I only need about drops for coffee when years ago I would need 2.5 tsp for coffee.
@ Debbie, sorry I meant @ Cheryl
can whoever moderates the comments change this? sorry… Happy New Year!