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Bake with honey

Posted by Gibbs Honey on
Bake with honey

It's not only healthier than refined sugar, it also gives baked goods an complex, rich flavour. But you need to make a few quick adjustments to use it as a substitute for sugar in your recipes:

* Reduce the oven temperature by 25°F. Honey caramelizes more quickly than sugar, so turn down the heat to make sure your baked goods don’t brown too fast. In our experience, this is critical.

* For every cup of honey used, reduce other liquids by 1/4 cup, or increase flour by 2 tbs per cup of honey used.

* 1 cup of sugar = 1 cup of honey (or slightly less if your honey variety is very sweet). We find our wildflower honey works well 1 for 1.

* Add 1/4 tsp of baking soda for every cup of honey used. This is only necessary if your recipe doesn’t already call for baking soda or powder.