Introduction
Maple syrup is a natural sweetener with a distinct flavor and several health benefits. This post will show you how to substitute maple syrup for white sugar, brown sugar, and powdered sugar in your recipes.
Why Avoid Refined Sugar?
I don’t want to repeat myself, so here you go: Natural Sugar Substitutes in Baking
Conversions
White Sugar:
- Multiply sugar weight by 0.75 to get the maple syrup weight.
- Increase flour weight by 1.4 to adjust for moisture.
Brown Sugar:
- Multiply sugar weight by 0.7 to get the maple syrup weight.
- Increase flour weight by 1.3 to adjust for moisture.
Powdered Sugar:
- Multiply sugar weight by 0.6 to get the maple syrup weight.
- Increase flour weight by 1.25 to adjust for moisture.
Example Conversion:
- Original Recipe: 100g sugar, 200g flour.
- Converted Recipe: 75g maple syrup, 280g 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 maple syrup to neutralize acidity.
Health Benefits of Maple Syrup
Maple syrup contains antioxidants and essential minerals like zinc and manganese. It has anti-inflammatory properties and supports immune health.
Scholarly References
- Antioxidant Properties of Maple Syrup
- This study highlights the antioxidant capacity of maple syrup.
- Maple Syrup and Its Bioactive Constituents
- Research discussing the health benefits and bio-active compounds in maple syrup.
