Using turbinado or demerara sugar as a substitute for granulated sugar in baked goods

I've been on a turbinado kick lately, especially after using it in several recipes off this site (e.g., Merrill's strawberry-rhubarb compote and Amanda's raspberry swamp pie). I like the idea of swapping granulated sugar with turbinado in certain baked goods for more flavor. Can you make a one to one substitution? Do you need to grind it first to make the crystals smaller?

EmilyC
  • Posted by: EmilyC
  • July 29, 2011
  • 23985 views
  • 4 Comments

4 Comments

Amanda H.
Amanda H. July 30, 2011
Apologies for the spam -- we're working to fix it now.
 
susan G.
susan G. July 29, 2011
If you want to make something where butter and sugar are creamed, the large size of the crystals gives a result which isn't the intended one! I've done it, and while it didn't ruin the outcome, it wasn't a light and fluffy mass.
 
boulangere
boulangere July 29, 2011
It's going to have a bit of molasses in it, though certainly less than true brown sugar, so when you bake with it, maybe add a pinch of baking soda to balance the acid. As for the size of the crystals, I wouldn't worry about it.
 
EmilyC
EmilyC July 29, 2011
Should've done my foodpickle research first: turns out AJ asked a similar question a year ago and Amanda answered it: http://www.food52.com/foodpickle/53-is-turbinado-sugar-directly-interchangeable-with-regular-white-sugar-in-recipes-for-baked-goods-tha?rq2fp
 
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