So my husband is not eating refined sugar. This means we’re buying a lot of honey. His favorite is Local Hive Nor Cal. He eats it in low glycemic bread from Alvarado Street Bakery. He dips apples in it. Gets no sugar spike or headaches.
So I’m trying my hand at baking with honey. I’ve mostly been adapting recipes I already make and I’ve learned a few things.
The best all around honey is either “honey” with no specific flower names or orange blossom. When I make ice cream or scones with these, I get a mild honey flavor that is almost unnoticeable from sugar. I can tell it’s not sugar, but it’s close.
The worst for ice cream so far is clover unless you REALLY, REALLY like honey flavor. If you are dipping your toes into honey as a sugar substitute, I’d recommend avoiding clover.
The only other type at my market is wildflower. I bought this and it was in between. A stronger honey flavor than orange blossom but less strong than clover.
Many substitutions will tell you honey is not a 1:1 ratio with sugar, but for many of my recipes, it is. I have not tried it in a cake, but I will be attempting an Argentinian pastafrola for thanksgiving with honey. If I get it to work, I’ll post it here.
Mama Toni's Family Recipes 