How to bake with sucanat, turbinado and demerara? - VeggieBoards
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#1 Old 05-11-2007, 09:06 AM
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Can you substitute these sweetners for white sugar in receipes 1:1? Is one any better than the others as far as baking goes? The demerara I'm presently using in my coffee has large crystals and I'm a little hesitant to use it in baking, even though I absolutely love the flavor . I've never bought Sucanat (I don't think I've ever seen it in a store around here) but I've noticed it in recipes and discussions on VB, and wonder what it's like. I'd love to hear any opinions - thanks!

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#2 Old 05-11-2007, 11:04 AM
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I've used sucanat. It's flavor is more like brown sugar than white sugar, so it will change the flavor if you sub it for white. It also doesn't dissolve as easily as the processed sugars do, so sometimes you get little brown flecks in what you make. That said, I've used it in cornbread and in cookies with no problems.
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#3 Old 05-11-2007, 01:02 PM
 
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I've used turbinado 1:1 before. I've not had sucanat much, but I remember it seeming sweeter than sugar.

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#4 Old 05-11-2007, 02:28 PM
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I've used demerera sugar in baking alot over the years. It's excellent in cookies, instead of the normal brown sugar. I actually prefer to use it in baking, especially cookies, as it gives a better flavour than regular brown sugar. I've also used turbindado sugar lot's of times in my tea and coffee. Because of the large granules I don't know if I'd use it in my baking.
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