Question from MLS
We are in the process of trying to switch all of our refined sugar over to more ‘natural’ sugars (we are a family that just loves sweets… and aren’t ready to give them up, yet).
Is there a difference in taste between the ‘sucanat’ and the ‘rapadura’ or a difference in how you would substitute them in a recipe? They look the same on the shelf. Also, as the grains get lighter (and/or bigger), are they more refined? It is a little confusing when looking on the shelf – there are SO many ‘organic’ varieties. As far as the best substitute in ‘taste’ to white sugar, what do people recommend, as far as the least refined?
Also, you listed ‘organic powdered sugar’ in the unrefined category on your explanation of cane sugars, but is there a particular brand that is ACTUALLY unrefined, and not just powdered sugar as we know it listed as ‘organic’?
We’ve done a little baking/cooking with the agave nectar, and will still experiment around with that, but it would be nice in the meantime to find some ‘close’ subs to use in our regular recipies that don’t take too much altering, and still give a good flavor (I don’t want EVERYTHING tasting like molasses).
Thanks for any recommendations from other ‘sweet’ lovers!!
Debra’s Answer
The closest replacement to ordinary sugar is unrefined cane sugar (such as Sucanat or Rapadura) for brown sugar and “organic” powdered sugar for white sugar.
The organic powdered sugar is unrefined and taste like white sugar. However, it contains a small amount of corn starch, so it is not suitable for people with corn allergies.
I find that agave is a really good substitute for white sugar. It’s sweet and has a clean taste that has no other flavor.
There is no difference I can tell between Sucanat and Rapadura. You can use them both the same way.
About the granulated sugars, see Sweet Savvey: Unrefined Cane Sugar for a breakdown of all the different types of sugar that come from sugar cane.
