I am struggling to be funny today - so I shall simply post an excellent 'equivalent' chart for sugar substitutes. Thank you Melissa for finding this!! I will use it often in the days to come, I am sure.
Sweetener Equivalents for 1/2 Cup of Sugar
Barley Malt: 1 1/2 cup
Date Sugar: 1 cup
Fruit Juice Concentrate: equal to sugar
Granular Fruit Sweeteners: equal to sugar
Honey: 1/3 cup
Maltose (from sprouted grains): 1 1/4 cup
Maple Syrup: equal to sugar
Molasses: 1/3 cup
Rice Syrup: 1 1/4 cup
Sorghum Syrup: 1/3 cup
Sucanat: Same as sugar
Organic sugar: Same as sugar
Tips for the Tradeoff: When a recipe doesn’t call for any liquid, such as for cookies, choose a dry, granular sweetener such as date sugar, or the cookies will be too bread-like from the additional flour needed for proper consistency. When you substitute liquid sweeteners for dry, you will need to reduce or eliminate the liquid content of the recipe, and increase the flour. For breads and pies, flavorful fruit juice concentrates and other liquid sweeteners work wonderfully well. For cakes and cupcakes that need to resemble as closely as possible “the real thing,” for flavor, choose sorghum syrup or Sucanat." (http://www.care2.com/greenliving/directory-of-natural-sweeteners.html#)
A food scientist friend of mine who works for Kraft told me recently that when juice goes through the process of being concentrated and then reconstituted, it becomes sugar, basically. He recommended only drinking juice that has been pastuerized or fresh squeezed when possible, and of course, fresh fruit is always better than any juice. We just ordered a bread machine this week so we can start making our own bread. Yay!
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