Comments on: Everything You Need to Know About Sugar in Baking

By: Kathy Pearson

Kathy Pearson — Sat, 22 Mar 2025 00:02:24 +0000

Good article, I never reduce the sugar in a recipe and I never used processed sugar. I have great success using raw sugar or even raw sugar with honey granuals. For breads and muffins honey is also good. I just don’t care for the white processed sugar.

By: Stephanie

Stephanie — Tue, 21 Jan 2025 16:32:47 +0000

I typically always reduce the sugar called for in a recipe by a third and have never been able to notice that it’s missing. If I do that and the recipe calls for two types of sugar I apply that rule to both sugars with excellent results. It does explain why some cookies are more fluffy than others but the taste is always good! I don’t see anything wrong with trying to reduce the amount of processed sugar one eats or cooks with, but sugar is needed for some reactions to happen. I guess there’s a fine line between coming between science and our desire to be healthier.

By: Bernadette

Bernadette — Thu, 26 Dec 2024 23:53:35 +0000

Have you tried sugar in the raw or maple syrup?

By: Emily @ Handle the Heat

Emily @ Handle the Heat — Mon, 18 Nov 2024 13:50:36 +0000

In reply to Alex McCausland. Glad you found it helpful, Alex! We have an entire page dedicated to our baking science articles that could be a great resource, depending on the topic of your science project :)

By: Alex McCausland

Alex McCausland — Fri, 15 Nov 2024 19:30:23 +0000

Hello I’m Alex From Lanesborough Elementary and I’m finding your advice helpful for my science project on reducing sugar do you have any more info I could use?

By: Lisa Simmons

Lisa Simmons — Tue, 17 Sep 2024 15:35:32 +0000

Hello
I love your book. I now mostly only use your recipes. Do you have any egg free or sugar free recipes or book?
Thank you for all the great information
Lisa Simmons

By: Rachel

Rachel — Fri, 29 Mar 2024 18:21:29 +0000

Any recommendations on how to cut white and brown sugar to zero or almost zero and use maple syrup? I’ve done the most delicious chocolate cakes with maple syrup. And with cookies, the flavor always turns out great, and I can get cookies moist and delicious without sugar, but I really miss the very chewy texture that the sugar creates. To get them chewy…

A little tapioca flour or some xantham gum? An extra egg yolk? A balance of maple syrup and maple sugar or coconut sugar? I’m also baking w/ gf flour, Bob’s Red Mill… or sometimes with almond flour which when combined with coconut oil can be very moist and decadent. Hmm any ideas or thoughts folks?

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Thu, 28 Mar 2024 14:53:32 +0000

In reply to alyssa. Hi Alyssa! Unfortunately, as you saw in this article here, altering the sugar content will also change the structure, texture, and appearance of the brownies. I would recommend that your mom try a dark (bittersweet or even unsweetened) chocolate chip inside the brownies, to better balance the sweetness, and experiment with adding a little more salt too. I hope that helps! :)

By: alyssa

alyssa — Thu, 28 Mar 2024 10:09:08 +0000

hey, i have a question , i made your chewy brownie recipe and my friends LOVED it, my mom did too but she keeps saying i need to reduce the sweetness!! I don’t know how to without changing texture or taste by a lot, maybe i use a less sweet chocolate or? please help

By: Emily @ Handle the Heat

Emily @ Handle the Heat — Tue, 20 Feb 2024 18:14:10 +0000

In reply to Jessica. Isn't it crazy hearing all that sugar does?! Happy to hear you found this helpful, Jessica!