Raw sugar can be used in baking, but it may not be the best choice, depending on the recipe and desired results. Raw sugar is less refined than other sugars, so it can add a slightly grainy texture to baked goods, and it may not dissolve as easily as other sugars. Raw sugar may also have a slightly different flavor than other sugars, so it may not be the best choice if you’re looking for a particular flavor. It may be best to experiment with a small amount of raw sugar in a recipe before using it for a large batch.

Can I use Sugar In The Raw instead of granulated sugar?

Yes, you can use Sugar In The Raw instead of granulated sugar. Sugar In The Raw is a type of unrefined sugar that is minimally processed and contains some of the natural molasses that is removed from granulated sugar. Although it has a slightly different flavor and texture than granulated sugar, Sugar In The Raw can be used as a 1:1 substitution for granulated sugar in most recipes.

What sugar is healthiest for baking?

The healthiest type of sugar for baking is unrefined cane sugar. It is minimally processed, so it retains many of the essential minerals and vitamins found in the original plant. It also has a lower glycemic index than refined white sugar, meaning it won’t cause your blood sugar to spike as quickly. Additionally, it has a more complex flavor, which can enhance the flavor of your baked goods.