>Does anyone know if there's a standard replacement for honey (like corn
>syrup?) in baking recipes (like the bread recipe I just submitted)?
Here's what I've come across:
-fruit juice concentrate
-blackstrap molasses 'thinned' with sweet molasses or malt syrup
-rice malt or barley malt syrup (these have enzymes that break down starch
and so affect the texture of breads. It's recommended that they are boiled
2-3 min then cooled before adding).
-how about raw sugar?
Check out Puget's consumer cooperative site for baking substitutes at:
The bread recipe looks just delicious! Looking forward to it.
SHARON McCLEAVE BSc(Hons)Ost MRO