Substitutions / honey
What to use instead of honey
Use maple syrup in equal amounts. Slightly thinner and less sweet, with a distinct maple flavor that will come through.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Maple syrup | 1:1 | Slightly thinner and less sweet, with a distinct maple flavor that will come through. |
| Agave nectar | 1:1 | Milder flavor and a bit thinner, but works well in most recipes without much noticeable difference. |
| Brown sugar | ¾ cup / 1 cup | Add 1 tbsp water per ¾ cup to approximate moisture; texture will be slightly drier and less chewy. |
How much is a cup of honey?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh honey in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.