There are basically two main maple syrup baking substitutions, although a few
others exist as well. The simplest form is to use an equal measurement of honey
in the recipe which calls for maple syrup. Basically a 1-1 exchange.
A slightly more involved substitute is using a corn syrup mixture made with
butter and maple extract. Lets say that a recipe calls for 1 cup of maple syrup,
combine 3/4 cup of corn syrup with 1/4 cup of melted butter, plus 1/2 tsp. of maple
extract.
Many cooks believe refined sugar can replace maple syrup in many baked goods.
Use 1 cup of granulated sugar to replace 3/4 cup of maple syrup. Then increase the
amount of liquid in the recipe by 3T for each cup of sugar that was used as a replacement.
Brown rice syrup could be another option. Brown rice syrup is created by fermenting
brown rice with enzymes to break down the rice's starches. The liquid is then strained and
cooked to a syrup like consistency. Brown rice syrup is organic and known to contain
complex sugars that are slowly absorbed into the bloodstream, helping to stabilize one's
blood sugar levels. It is amber in color with a light flavor similar to that of butterscotch.
Molasses is another sweetener that can be used, although the darker the color of the
molasses the stronger the flavor. So if its a lighter flavor you want, try the lightest
colored molasses you can find.
Pancake syrup is most likely the first maple syrup substitution that comes to
mind. After all, pancake syrup is widely available, frequently used, as a inexpensive
maple syrup alternative for use on pancakes and waffles. Please note however that
pancake syrup is basically a corn syrup with added artificial flavoring. You can use
it on waffles and pancakes in place of pure maple syrup or in your baked goods in a 1-1 ratio.
Just like with all gluten free baking, substituting real maple syrup can be a hit and miss if
you are new to this lifestyle. I recommend making 1/2 a recipe for a test batch, and if
you like the results then go ahead and make the full recipe the next time. Cutting recipes
in half has been a real money saver over the past years for me personally when I am trying
something new.
I hope this information helps in your future baking. I would love to hear your comments
and feed back about how these substitutions worked in your recipes.
Have a great gluten free day!
Sharon
others exist as well. The simplest form is to use an equal measurement of honey
in the recipe which calls for maple syrup. Basically a 1-1 exchange.
A slightly more involved substitute is using a corn syrup mixture made with
butter and maple extract. Lets say that a recipe calls for 1 cup of maple syrup,
combine 3/4 cup of corn syrup with 1/4 cup of melted butter, plus 1/2 tsp. of maple
extract.
Many cooks believe refined sugar can replace maple syrup in many baked goods.
Use 1 cup of granulated sugar to replace 3/4 cup of maple syrup. Then increase the
amount of liquid in the recipe by 3T for each cup of sugar that was used as a replacement.
Brown rice syrup could be another option. Brown rice syrup is created by fermenting
brown rice with enzymes to break down the rice's starches. The liquid is then strained and
cooked to a syrup like consistency. Brown rice syrup is organic and known to contain
complex sugars that are slowly absorbed into the bloodstream, helping to stabilize one's
blood sugar levels. It is amber in color with a light flavor similar to that of butterscotch.
Molasses is another sweetener that can be used, although the darker the color of the
molasses the stronger the flavor. So if its a lighter flavor you want, try the lightest
colored molasses you can find.
Pancake syrup is most likely the first maple syrup substitution that comes to
mind. After all, pancake syrup is widely available, frequently used, as a inexpensive
maple syrup alternative for use on pancakes and waffles. Please note however that
pancake syrup is basically a corn syrup with added artificial flavoring. You can use
it on waffles and pancakes in place of pure maple syrup or in your baked goods in a 1-1 ratio.
Just like with all gluten free baking, substituting real maple syrup can be a hit and miss if
you are new to this lifestyle. I recommend making 1/2 a recipe for a test batch, and if
you like the results then go ahead and make the full recipe the next time. Cutting recipes
in half has been a real money saver over the past years for me personally when I am trying
something new.
I hope this information helps in your future baking. I would love to hear your comments
and feed back about how these substitutions worked in your recipes.
Have a great gluten free day!
Sharon
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