replacing honey for sugar in muffin recipe what is the ratio

 

I really really new at this baking gluten free, my first batch of bread was very dense. But after read and read a multiple books on gluten free baking figured out what I did wrong.

Now I need to know in the gluten free recipes how to replace the honey for brown sugar. Is it a cup to cup ratio,or do I need to add more liquid to my bake goods. I working with a pumpkin muffin recipe. For now I am working with pre-mixed flour. 

Next question I a brown flour mix better for making cakes, then a bob's red mill all purpose flour?? And do you sift the flour for a lighter texture. I use to do this with my regular flour.

Thanks for any help you can give me.

Have a wonderful day 

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Use half the amount of honey in place of brown sugar in any type of recipe.  (Example:  If recipe calls for 1 C. brown sugar, use 1/2 C. honey.)  No further adjustments are needed.

I don't sift the flours, but I do stir a little with a pastry blender or fork to break up clumps.  (I'm not sure if this is the proper way, but it's what I do.)  After I get all the dry ingredients together, I stir them together well with a pastry blender or fork. 

Hope that helps.

Ann

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