Here are some excellent white sugar alternatives. As always, you sugars sparingly.
Special thanks to deliciouslivingmag.com for this excellent article. Great website - I recommend them highly!
Most of these can be found either in the "Natural Foods" section of your local grocery store, in the baking aisle, or you may have to visit a health food store ( or, as my BFF calls his local store, "the hippie hut" )
Sweetener: Agave nectarWhat it is: Golden-brown liquid traditionally derived from the boiled sap of the blue agave plant. Less viscous than honey, but thicker than maple syrup, it’s intensely sweet.
Health impact: Glycemic index (GI) of 15, the lowest of any sweetener. (Note that GI only measures glucose, so numbers don’t tell the whole story; agave is 92 percent fructose and only 8 percent glucose.) Contains more calories per teaspoon (20), than white sugar (about 15).
Best in: Soft-textured foods such as smoothies, drinks, salad dressings, pies, cheesecake, and custards. Can also be used in breads, cakes, and cookies.
How to use: Substitute 2/3 cup agave for 1 cup white sugar; in baking, reduce other liquid by about one-third.
Sweetener: Brown rice syrupWhat it is: Dense liquid made by fermenting brown rice with enzymes to convert starches to sugars. Thick, creamy texture, pale golden color, and mild sweetness reminiscent of butterscotch.
Best in: Soft-textured dishes, such as pies, hot cereals, and sauces. Tends to make baked goods heavy and hard, so better for crunchy items, like cookies, biscotti, or granola.
How to use: Substitute 1 1/2 cups brown rice syrup for 1 cup sugar; reduce liquid by 2 tablespoons.
Sweetener: Date sugarWhat it is: Dehydrated and ground dates. Grainy texture; deep, earthy color and sweetness.
Best in: Baked goods such as crusts, spice cookies, nut breads, or anything with a dark color and dense texture. In light-colored cakes, cookies, or puddings, will appear as brown flecks. Doesn’t dissolve in liquid, so not ideal for beverages, puddings, or pies.
How to use: Substitute 2/3 cup date sugar for 1 cup white sugar. Browns quickly and burns easily, so shorten recipe cooking time by several minutes. Don’t use in recipes where sugar needs to melt.
Sweetener: Palm sugarWhat it is: Granulated or chunk sugar made by boiling the sap of coconut palm-tree flowers. Looks similar to brown sugar; has a more robust flavor than white sugar or honey, with hints of caramel and maple syrup.
Best in: Recipes where a mild maple-caramel flavor will complement other tastes, such as oatmeal cookies, bean dishes, and sweet marinades. Because it dissolves easily and provides bulk, the granulated form is ideal for baking.
How to use: Substitute 1 1/8 cups palm sugar for 1 cup white sugar
Sweetener: SteviaWhat it is: Derived from a shrub; now available in leaf form (ground or whole leaf) and as a chemically refined liquid or powder concentrate. Usually sold in the supplement section. The raw leaf is 60 times sweeter than sugar; in concentrated form, stevia is 150 to 300 times sweeter than sugar.
Best in: Ideal for sweetening tea, lemonade, or other liquids. Lacks bulk, so it’s trickier for baking—works in cookies, granola, and pies, but not as well in breads, cakes, or anything where texture matters.
How to use: In baking, replace 1 cup sugar with 1 teaspoon stevia powder (or liquid), plus 1/3 cup of a bulking agent, such as egg whites, applesauce, mashed bananas, pumpkin purée, or yogurt; increase liquid by 2 tablespoons. Can add a bitter aftertaste, so go easy.
and if you must...
Sweetener: Organic granulated sugarWhat it is: Unbleached, less processed granulated sugar cane.
Best in: Anything that uses regular sugar; similar texture, and adds no color. Demerara or turbinado organic sugar (“raw sugar”) is slightly browner, with larger crystals.
How to use: Substitute 1:1 for regular sugar.