Honey, a commonly used ingredient in baking, contains the monosaccharides glucose & fructose.

 

Table 1: A Comparison of Sugars commonly used in Baking 

Name	Contains	Energy (KJ) per 100 g	Carbohydrate per 100 g	Sugar per 100 g	GI	Solid (S) or Liquid (L)
Monosaccharides
Agave syrup -dark	<74% Fructose	1313	80	76	42	L
Agave syrup - light	<74% Fructose	1313	80	76	42	L
Apple juice concentrate	~64% Fructose, glucose, some sucrose & polyols	1345	61.8	61.8		L
Corn syrup - dark	Glucose (mainly)	1302	76.6	37.8		L
Corn syrup - light	Glucose (mainly)	1302	76.6	37.8		L
Dates	Fructose & Glucose	1341	71.7	63.2		S
Fructose	Fructose	1700	100	100	20	S
Glucose	Glucose	1700	97	97	102	S
Glucose syrup	Glucose	1353	79.6	40.2		L
Honey	Fructose & Glucose. % will depend on the variety of honey	1416	83.1	82.5	55	L

 

The values for Energy (kJ), Carbohydrate and sugar content were obtained from the nutritional information panel on the product purchased. 

The GI value of honey will differ depending on the variety. The greater the percentage of fructose the lower the GI.

I have included Dates in this category as they are ~ 2/3 sugar and have a wonderful flavour.