Sugar free baking suggestions needed - Mothering Forums

Forum Jump: 
Thread Tools
Old 08-19-2011, 05:21 PM - Thread Starter
Hattie'sMama's Avatar
Join Date: Oct 2010
Posts: 32
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)

I am trying to eliminate refined sugar from my household and STRUGGLING! The stuff is everywhere! Does anyone have suggestions for recipes/blogs/cookbooks/tips for baking without sugar, brown sugar, etc. And I'm not looking to replace it with artificial sweeteners...I'm thinking fruit? Fruit juice? Stevia? But I'm not that great a baker and new to this sugar-free lifestyle.

Enjoying my time with Hattie Beth(8/30/10) and remembering Mizuko Fievel (8/26/09)
Hattie'sMama is offline  
Sponsored Links
Old 08-19-2011, 05:24 PM
JamieCatheryn's Avatar
Join Date: Dec 2005
Location: SW Pa
Posts: 5,068
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 13 Post(s)

Honey is great in baked goods, sometimes I can take a mainstream recipe (cookie, quickbread like banana etc) and instead of sugar use 1/3 the amount in honey. Brownies won't work that way though, they get picky on ratios. If it takes brown sugar add a bit of molasses too.

JamieCatheryn is online now  
Old 08-19-2011, 05:38 PM
serenbat's Avatar
Join Date: Nov 2007
Posts: 4,407
Mentioned: 2 Post(s)
Tagged: 0 Thread(s)
Quoted: 126 Post(s)

you would need to search for what type of item you want to make and see if there is a different version


you can not just sub one for another- honey is an example, the properties do not just switch and you may need to play around with certain things if you do use honey or molasses and re-adjust the "dry" items because both honey and molasses will add more moisture and effect the final outcome


personally I would not bake with honey due to the changes it causes to the nutritional benefits by heating the honey at baking temps


some thing simple -apple sauce can be added, other things you might just want to greatly reduce the amount of sugar called for and still get a great product


depending on what you are making somethings need no sweeter or can be added at the end- pudding/custards can always have fruit or honey added when finished and only a small amount and still be sweet


 pro-transparency advocate


lurk.gif  PROUD member of the .3% club!


Want to join? Just ask me!


"You know, in my day we used to sit on our ass smoking Parliaments for nine months.

Today, you have one piece of Brie and everybody goes berserk."      ROTFLMAO.gif 

serenbat is offline  
Old 08-20-2011, 12:08 AM
SundayCrepes's Avatar
Join Date: Feb 2008
Posts: 4,724
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 4 Post(s)

We are now gluten free, dairy free, cane sugar free due to food sensitivities. I use coconut palm sugar in place of cane sugar. It's still a refined sugar and it has a caramel taste, but it is lower glycemic index.


Many of the baked goods I've been making come from Man are they good. She uses agave syrup. If it's just a little bit, I replace with honey 1:1 amount. If it's a lot of syrup, I'm afraid honey will overwhelm food so I replace part of the agave syrup with honey.

Created an instant family (7/89 and 5/91) in 1997. Made a baby boy 12/05 adopted a baby girl 8/08. Ask me about tandem adoptive nursing. Now living as gluten, dairy, cane sugar, and tomato free vegetarians. Homeschooling and loving it.

SundayCrepes is offline  
Old 08-20-2011, 03:21 PM
raksmama's Avatar
Join Date: Feb 2005
Location: by the Rideau River
Posts: 1,161
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)

I am still learning about alternatives too and have made many disasters!

Here are two sites I’ve tried with some recipes turning out  better than others:

My family HATES stevia!  Even if there are only a few drops they can taste it and won’t eat it.

That is why the  recipes in  Spunky Coconut did not work for us. I have been meaning to try them using something else like coconut sugar instead of  Stevia.


raksmama is offline  
Old 08-21-2011, 08:54 PM
JElaineB's Avatar
Join Date: Nov 2005
Posts: 827
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
If you don't mind erythriol and xylitol I would recommend She also uses stevia quite a bit. I made her sugar free vanilla ice cream last week and it was really good.
JElaineB is offline  
User Tag List

Thread Tools

Forum Jump: 

Posting Rules  
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off