Demerara sugar substitutes are normally used in the form of light brown, granulated or even turbinado forms. All these varieties can be easily used in place of Demerara in various desserts and other sweet dishes. Of course, these forms of substitutes have been accessible for years: Saccharin in powder, tablets and even liquid drops (sweet ‘n low), Splenda, Aspartame (NutraSweet, Equal) and Sorbital. They all appear to have the identical intrinsic flaw in their chemical properties. Splenda is the solitary artificial sweetener which can be successfully utilized in baking. Sorbital is regularly utilized to sweeten chewing gum and candy. Unfortunately, it also regularly causes gastric distress, particularly if you have a sensitive stomach to begin with. Aspartame can lead to pounding headaches. For a moment, quite a few years ago, an alternative sweetener for Demerara sugar, produced by Sweet ‘n Low, was accessible in local grocery stores but it seems the production has been stopped. A natural substitute to utilizing this product is to use different varieties of fruits: you can easily use mashed ripe banana or one mug of applesauce. Other good substitutes can be half a mug of raisins, puréed dates or prunes which have been pre softened with negligible quantity of water. These fruits include required fiber and also provide a moist texture. 

There are numerous other alternatives that can be used for this type of sugar:

  • Agave sugar comes from agave cactus plant. The sweetness is stronger when compared with white form. It might be suitable for use by diabetic patients and those suffering from blood pressure problems.
  • Barley Malt Syrup is actually a product of germinated barley that has been baked and reduced to syrup. It has a typical malt-like flavour that goes adequately with barbeque, baked squash and even sweet and sour sauces. You can add it into milk or even a non-dairy alternative like soy milk to make sugar-free “malt”.
  • Brown Rice Syrup actually comes from brown rice and a special culture that has been cooked and reduced into syrup. It has just half the sugariness of white sugar. It has gentle taste that is evocative of butterscotch. An adaptable sweetener, it is very amenable to utilize in baking, cooking, baking, and in drinks or marinades.
  • Date Sugar is a good whole-food sweetener. It is produced from dehydrated, crushed dates; some food processing manufacturers include oat flour to assist in free flow. Other manufacturers utilize oil for added softness. This product has high potassium, iron, and vitamins; its high fiber content reduces absorption. It does not dissolve, but is rather tasty in baking as a disintegrated topping. One big disadvantage is that the date burns very fast and you need to keep a close watch on baked goods it may be in.
  • Fruit juice concentrates are actually fruit juices that have been reduced to syrups; they are normally frozen. Some individuals are fond of their taste while others totally do not like fruit juice concentrates. Utilize only organic grape juices as non-organic grapes may have extremely high quantities of pesticide residues.