Honey, while not a free food, is metabolized more slowly than sugar, and it also contains trace enzymes, vitamins, and minerals (raw honey). If you are already following a low- sugar diet, using honey for sugar when you do need to use sugar can help keep the negative impact of sugar in the diet to a minimum.
In baking, honey is sweeter than sugar.
Use half as much honey as sugar called for.
When replacing sugar calls for 1 c of honey or more, add 1/4 tsp baking soda per c of honey, if baking soda is not already included in the recipe. This will reduce the acidity of the honey, as well as increase the volume of the baked good.
When replacing sugar calls for 1 c of honey or more, reduce liquids by 1/4 c per c of honey.
Lower the baking temperature 25 degrees and watch your time carefully since baked goods with honey brown faster.
Honey is heavy. A 12-oz jar measures to 1 c by volume. A 3- lb jar measures to 1 qt by volume.
