Baking With Honey

• Honey is better for you than sugar because it makes your blood sugar rise at a much lower rate than sugar. The slower your blood sugar rises, the longer it will take to drop down again. No sugar roller coasters!



• Babies under twelve months and diabetics need to steer clear from honey. Raw honey has bacteria in it that could be fatal to an infant.
  
  
• When buying honey, always look for a local brand of raw honey. The honey you buy in the store is usually processed, which means it has been heated to the point where the nutrients are gone and you have nothing left but sugar and no nutrients.



• The darker the honey, the stronger the flavor is likely to be.



• When substituting honey for sugar in any recipe, use equal amounts up to one cup. If your recipe calls for more than one cup, then substitute less honey – approximately two thirds to three fourths of a cup for every cup of sugar.



• Also, if you are using more than one cup of honey in a recipe, then you will need to reduce the amount of liquid by one fourth of a cup for every cup of honey you use.



• When baking with honey, you will need to lower your oven temperature 25 degree Fahrenheit and watch it carefully. Honey burns easily.



• If you plan on using a recipe doesn't already call for baking soda, you will need to add one fourth of a teaspoon of it for every cup of honey you use. It will help your baked goods rise when baking with honey.



• To keep honey from sticking to your measuring cups and spoons, always measure and add your oil first, and then use the same measuring instrument for your honey. That way, the honey won’t stick to the utensil.



• Honey is heavy. A cup of honey weighs twelve ounces, while a cup of water weighs only eight ounces. You need to keep this in mind when buying and baking with honey for your recipes.
  
  

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