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Ratios for Substitutions?

Started by Serendipity1008 on June 8, 2010
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Serendipity1008 said #1 Jun 8, 2010 at 6:51am

When I am trying to alter a recipe that calls for regular or brown sugar, what are the common ratios for substitutions (mainly maple sugar, maple syrup, agave, or brown rice syrup)? Are there certain types of recipes where substitutions make the product a flop?

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