Can You Substitute Raw Sugar in Baking?

eHow may earn compensation through affiliate links in this story. Learn more about our affiliate and product review process here.
Raw sugar may be used in place of white sugar in recipes.

Most recipes for cakes, pies, brownies and cookies call for large amounts of processed white sugar. Substituting raw sugar is a great way to increase nutritional value without sacrificing taste.

Advertisement

Amount

Video of the Day

According to Sugar in the Raw, you may substitute raw sugar in recipes for an equal quantity of white sugar.

Video of the Day

Benefits

While white sugar is highly processed and stripped of all nutritional value, raw sugar contains calcium, iron, potassium and magnesium. A tablespoon of raw sugar has 33 calories, while a tablespoon of white sugar has 45 calories.

Advertisement

Taste

Raw sugar is just as sweet as white sugar, with a hint of molasses flavor. The granules tend to be slightly larger than white-sugar granules.

Tips

If you are concerned with changing the taste and texture of your dish, start by replacing only a part of the sugar content of the recipe with raw sugar. For example, instead of one cup of white sugar, try 3/4 cup white sugar and 1/4 cup raw sugar.

Advertisement

Expert Insight

According to GlobalGourmet.com, turbinado (a type of raw sugar) is "versatile and accommodating in all manner of cooking and baking."

Advertisement

references & resources