Introduction
Honey is a natural sweetener known for its rich flavor and numerous health benefits. This post will guide you through the process of substituting honey for white sugar, brown sugar, and powdered sugar in your baking recipes.
Why Avoid Refined Sugar?
We covered that here: Natural Sugar Substitutes in Baking
Conversions
Don’t worry – if you don’t like math, just skip the conversions and use my Sugar Swap Calculator. It’s also at the end of this article.
Honey to White Sugar:
- Multiply sugar weight by 0.75 to get the honey weight.
- Increase flour weight by 1.33 to adjust for moisture.
Brown Sugar Swap:
- Multiply sugar weight by 0.75 to get the honey weight.
- Increase flour weight by 1.25 to adjust for moisture.
Powdered Sugar:
- Multiply sugar weight by 0.6 to get the honey weight.
- Increase flour weight by 1.2 to adjust for moisture.
Example Conversion:
- Original Recipe: 100g sugar, 200g flour.
- Converted Recipe: 75g honey, 266g flour (for white sugar).
Baking and Leavening Adjustments
- Baking Temperature: Lower by 25°F to prevent over-browning.
- Leavening: Add ¼ teaspoon of baking soda for every cup of honey to neutralize acidity.
Health Benefits of Honey
Honey contains antioxidants, vitamins, and minerals. It has antimicrobial properties and can help with allergies and digestive issues.
Scholarly References
- Honey and Health: A Review of Recent Clinical Research – This study highlights the health benefits of honey, including its antioxidant and antimicrobial properties.
- Honey in the Management of Wounds – This research discusses the antibacterial and healing properties of honey.
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