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Best Granulated Sugar Substitutes for Yeasted Breads

Prioritize substitutions that protect gluten development and fermentation performance. Bread dough is less forgiving than quick bakes. Structure and fermentation can collapse with poor substitutions.

Reviewed by the CupOrGram Editorial TeamSources: King Arthur Baking, USDA FoodData CentralMethodology

Can I make bread without granulated sugar?

Yes. Start with Coconut Sugar at 1:1, then adjust liquid or bake time in small steps after a test batch.

Top Recommendation

Coconut Sugar

Use 1:1

Slightly less sweet with caramel notes. Darker colour. Lower glycemic index.

View full adjustment notes →

How much does 1 cup of granulated sugar weigh?

On CupOrGram, 1 cup of granulated sugar is treated as 200 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.

Granulated Sugar cups to grams →

Alternative Options for Yeasted Breads

Honey

good

Use 3/4 cup honey per 1 cup sugar, reduce liquid by 1/4 cup

Adds moisture and flavour. Bakes brown faster. Reduce oven temp by 25F.

Maple Syrup

good

Use 3/4 cup maple syrup per 1 cup sugar, reduce liquid by 3 tbsp

Adds distinctive maple flavour. Works best in fall-flavoured bakes.

Common Questions for Yeasted Breads

Will coconut sugar work as a granulated sugar substitute in yeasted dough?

Yes, at 1:1. Slightly less sweet with caramel notes. Darker colour. Lower glycemic index. Bake-test before scaling up.

More Recipe Contexts

CakesCookiesMuffins & Quick BreadsPancakes & Waffles
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