Monday, May 31, 2010
Baking With Honey
Honey is a great substitute for sugar in many recipes.
Honey is better for you and has a lower glycemic index than sugar so it won't cause as much havoc with blood sugar- especially if you need to be watching it for health reasons such as diabetes.
Raw honey is better for you than pasteurized, since the heat will destroy many of the healing properties in raw honey.
So, baking with raw honey may destroy some of the healing properties. But, maybe not all.
So raw or pasteurized in baking doesn't really matter much.
Just your preference.
The taste of honey in baked goods is a bit different, but it is very good.
You can find recipes calling for honey or you can choose to substitute.
When a recipe calls for sugar, you can substitute 3/4 cup honey for every cup of sugar called for.
You may also need to reduce any other liquid in the recipe by up to 1/4 cup.
If no other liquid in is the recipe- like for cookies-, add up to 1/4 cup flour.