- Barley malt which is strong flavoured;
- Brown rice syrup which stands up well to baking;
- Spelt syrup which is newish in the Australian market; and
- Amasake which is made from fermented rice.
The third group of whole sweeteners are natural and whole:
- raw honey is Jude's recommendation as it is unfiltered, unprocessed, unrefined and unheated;
- stevia which is available as a liquid or powder. I have not used this but Jude does not like it because she finds it has a bitter edge and it's intensely sweet.
The final group is fructose which in its whole form is a good food but broken down it can place a strain on the liver because that is were it is metabolised.
- agave syrup/nectar was only developed in the 1990s, it's processed in much the same way as high fructose corn syrup.
- fruit juice concentrates which are, in my experience, a poor substitute for other sweeteners.
I phased out white sugar a long while ago thinking that raw was a better option but I'm now convinced of the value of rapadura sugar so now I'll use up the last of the raw and the brown and stick with that. I have pure Canadian maple syrup on hand as well as raw honey, golden syrup and molasses, I'll give some consideration to the maltose-based syrups.