Baking Without Sugar: Which Substitutes Are Suitable?

If you want or have to do without sugar when baking for various reasons, you can use different sugar substitutes. But not all of them are suitable for baking and most give the pastry its own touch. There are artificially produced sweeteners such as sweeteners, stevia or erythritol. But a natural product like honey is also a possible substitute.

First, you can simply replace sugar with sweetener. The sweetening power is stronger than sugar, so always refer to the package leaflet for the correct dosage. Sweeteners are calorie-free and suitable for diabetics. But not all sweeteners are heat stable. Therefore, for example, aspartame is unsuitable for baking. Cyclamate and saccharin, on the other hand, are heat-stable. But be careful: In some doughs, e.g. B. sponge or biscuit dough, sugar provides the right volume and a good bond, which sweeteners do not bring. Therefore, do not simply replace the sugar with a sweetener, but choose a recipe that is designed for sweeteners.

Stevia is also a possible sugar substitute, but it has not been known or used for long in this country. The substance is obtained from the stevia plant and also has a higher sweetening power than sugar. Since the sweetening power of stevia products varies, you should always follow the manufacturer’s preparation recommendations. Stevia can develop quite a distinctive flavor that may not be desired in every baking recipe.

Erythritol, often found commercially under the name Sukrin, occurs as a natural sweetener in fruit such as melons or pears. Like a sweetener, it contains no calories and is also good for diabetics, but also suitable for low-fructose recipes. Sukrin is less sweetening than sugar, so use a little more when baking if necessary (130 percent to achieve the full sweetness of sugar). The sweetness in the finished baked product is somewhat more subtle in taste than sugar.

Honey, a simple sugar, gives baked goods a certain flavor. Nevertheless, it is well suited, for example, to slightly underline the sweet taste of fruit in the cake. Since honey sweetens more than sugar, the amount of sugar can be reduced by about a quarter. When baking with honey, use slightly less liquid ingredients (about a fifth) since the honey already has a water content. You should also add about half a teaspoon more baking powder than usual to keep the dough from becoming too heavy.

Various artificial sweeteners are repeatedly criticized for being harmful to health. However, with all approved sweeteners, normal daily rations are considered unproblematic. So, when used in moderation, they are a legitimate sweetener and suitable for a sugar-free diet. And what about flavorings? Read how to value natural aroma.