Guest guest Posted July 11, 2001 Report Share Posted July 11, 2001 That's a debated issue. Dr. Semon believes honey is ok, but most nutritionists and doctors who support the yeast issue say no. a > In reading this post I have a question; is it better to use honey than > sugar when trying to reduce yeast risk? My son eats lots of muffins and > pancakes and I worry about the yeast always. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2001 Report Share Posted July 14, 2001 > Can someone tell me how much honey you would substitute in recipe in > place of sugar. If a recipe calls for one cup of sugar, how much honey > would you put in to substitute the sugar? There is a chart for substitutions in Carol Fenster's books. I think it is almost a cup of honey for a full cup of sugar, but you have to reduce the liquids, too. Easiest would be to find a recipe that called for honey in the first place. If you use some of the new flour blends (Sylvan Farms or Bette Hagman's ?Four Flour Blend?) and xanthan gum, supposedly you could exhange flour cup-for-cup with a wheat flour recipe. Lorilyn Quote Link to comment Share on other sites More sharing options...
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