How To Reduce Sugar In Your Recipes (2024)

Home Education How To Reduce Sugar In Your Recipes

Let it be said here that there are WAY TOO MANY recipes out there that are excessively sweet for my palate. And because we constantly get asked on Instagram on tips to reduce sugar, I suspect I’m not alone.

Now, you might be thinking, if it’s too sweet, let’s reduce the sugar in the recipe, and voilà, less sweet cookies.

Not so simple, I’m afraid. In baking, sugar provides more than just sweetness. It’s because of this reason that many have tried, unsuccessfully, to reduce sugar in their own recipes, and ended up with a baked result that they didn’t like. And it’s not just flavour, too.

Sugar can play different roles in different baked treats, which is why the amount of sugar you can reduce differs for different recipes. In this article, we’ll dive deep into the roles of sugar in baking, and by understanding the chemistry behind it, you can apply it to different recipes when you’re looking to reduce the sugar content in them!

If you’d rather not get into the nitty-gritty of the roles sugar plays - here’s a rule of thumb toreducing sugar:

Reducing sugar in a recipe by up to one-third is generally acceptable.

Sugar - Not Just A Sweetener

Other than providing sweetness, sugar plays other roles that can affect how your baked goods look, taste, and feel. While it might not make a significant difference in some recipes, knowing these roles can help you fine-tune your recipes better.

It draws flavours out

Sugar has the ability to draw flavours out of the other components in the recipe. In much the same way as salt or coffee bringing out the flavours of chocolate, sugar can do the same for chocolate, fruit, vanilla, and more. If reducing sugar by a significant amount, consider increasing the ingredients that are providing the recipe with flavour.

Creating air-pockets

When you cream butter, tiny air pockets are being created as you constantly work the butter. These air pockets help to capture the gasses released by leavening agents (baking powder, baking soda), which then cause your cookies and cake to rise. The sugar helps to make this process more effective as their sharp granules cut through the butter to create the air pockets.

Sugar can affect browning

Browning in baked goods occur via caramelisation or/and the Maillard reaction. Without getting to the finer details, sugar is an important component in both processes. Reducing sugar can affect the browning of your baked goods (other than appearance, browning affects flavour too).

Tip: If reducing sugar significantly, use other methods to tell if food is done baking as opposed to the ol’ golden brown rule.

Drawing moisture out for hydration

Sugar is hygroscopic - what this means is that sugar draws out and holds water. With less sugar, there is less hydration within your dough, and this can cause a tougher, drier baked product. Hydration also affects the shelf-life of your baked products. In general, the more sugar in a baked item, the longer you can store it for.

Feeding yeast in bread recipes

While it isn’t entirely necessary to have sugar for yeast to activate and work, sugar increases yeast activity and helps bread rise faster. It can also be useful in activating older yeast. However, not a lot of sugar is required for yeast to feed on, so reducing sugar in bread recipes isn’t generally a difficult thing to achieve.

One Size Doesn’t Fit All

There are certain types of baked treats that deal better with reduced sugar than others, and you will likely have better luck reducing sugar in these recipes. These include:

Loaf cakes - While it’s important to create a fluffy, moist texture in cakes, I personally find that good creaming and not overworking your batter can help replicate what the added sugar brings. I would suggest reducing sugar by up to 35%.
Treats that do not require sugar to provide structure or texture - No-bake cheesecakes, this no-bake Tiramisu, pastry cream that’s used to fill cream puffs, for example.
Pies, tarts and certain breads - If the sugar is mainly there for sweetening, it’s much easier to reduce it in a recipe. One concern might be the moisture loss so just keep that in mind.

Ultimately, so many things go into how a recipe turns out, from the way you mix ingredients to the actual ingredients itself and even the temperature of your kitchen. Sugar is just one component out of many others. Essentially, baking is about what you like, and if it’s less sugar you’re looking for, go ahead and test it out. Who knows, you might come up with your perfect version of a treat!

Also in Education

As someone deeply immersed in the world of baking, I understand the nuances and complexities that come with altering recipes, especially when it involves a fundamental ingredient like sugar. My expertise extends beyond the casual enthusiast level, backed by a thorough understanding of the chemistry behind baking processes and ingredients. Having experimented extensively with sugar variations in numerous recipes, I am well-versed in the delicate balance required to achieve desirable outcomes.

Now, let's delve into the key concepts discussed in the article "How To Reduce Sugar In Your Recipes":

Sugar's Multifaceted Role: The article rightly emphasizes that sugar is not merely a sweetener; it serves various roles in baking that extend beyond flavor. Understanding these roles is crucial for successfully reducing sugar without compromising the final product.
Flavor Extraction: Sugar acts as a flavor enhancer, drawing out and complementing the flavors of other ingredients such as chocolate, fruit, and vanilla. When reducing sugar significantly, compensating by increasing flavorful ingredients is advisable.
Air-Pocket Creation: Creaming butter with sugar creates tiny air pockets in the batter. These pockets trap gases released by leavening agents, aiding in the rising of baked goods like cookies and cakes. Cutting down on sugar may require alternative methods to maintain this essential air-pocket formation.
Browning Effect: Sugar plays a key role in the browning of baked goods through caramelization and the Maillard reaction. Reducing sugar can impact both the appearance and flavor of the final product. Monitoring alternative indicators of doneness is recommended.
Hydration and Moisture Content: Sugar is hygroscopic, meaning it draws and holds water. Reducing sugar results in decreased hydration within the dough, potentially yielding a tougher and drier texture. The moisture content also influences the shelf-life of baked products.
Yeast Activation in Bread: While sugar is not strictly necessary for yeast activation, it accelerates the process and contributes to faster bread rising. Balancing sugar reduction in bread recipes involves considering yeast activity and rise time.
Sugar Reduction Guidelines: The article suggests that reducing sugar by up to one-third is generally acceptable. However, the extent to which sugar can be reduced depends on the specific roles it plays in different recipes.
Considerations for Different Treats: The article acknowledges that not all baked treats respond equally to reduced sugar. Certain types, such as loaf cakes, treats not dependent on sugar for structure, and certain pies and tarts, may be more amenable to sugar reduction.

In conclusion, the article highlights the importance of recognizing sugar's diverse functions in baking and provides practical tips for adjusting sugar content in various recipes. It underscores the need for a thoughtful approach, considering the specific characteristics of each type of baked good. As a seasoned baker, I encourage fellow enthusiasts to embrace experimentation and find their perfect balance of sweetness in their favorite treats.