2007-03-05 13:29:48 · 11 answers · asked by veronicavjr 2 in Food & Drink ➔ Cooking & Recipes
I wouldn't be weary of the sugar. Yes, in this day of healthy living we need to watch but sugar is a natural product harvested from sugar cane. Being in a family that has diabetics and non diabetics in the household sugar consumption is a worry. What you must remember though is that sugar is often more than a sweetner in baking. It can also provide structure, texture and volume, caramelization and browning, moisture retention and tenderness in baked goods,and preservation, keeping baked goods fresh for a longer time.
One personal experience I had was to use Splenda in a homemade chocolate cake recipe. The cake did not rise and it spoiled in one day. The next morning it was already developing mold.
I would suggest that the portion size be what is controlled. If you are looking for natural alternatives to sugar substitute any of the following may be substituted for 1 Cup of Sugar:
1/2 Cup firmly packed brown sugar
1 1/2 Cups Molasses
2 Cups Corn Syrup
3/4 Cups Honey
1 1/2 Cups Maple Syrup
Note: You will need to reduce the liquid in the recipe to compensate for the liquid in the molasses, corn syrup, honey and syrup.
I hope this is of some help. Good luck, I know it isn't always the easiest thing to get around but it is all about moderation.
2007-03-05 14:33:56 · answer #1 · answered by macberly m 3 · 0⤊ 0⤋
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2016-05-19 01:09:06 · answer #2 · answered by Nicholas 3 · 0⤊ 0⤋
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2016-09-18 00:07:22 · answer #3 · answered by Lottie 3 · 0⤊ 0⤋
EWW! Stevia stinks it's an acquired taste. Don't do it. Splenda cup for cup is good bcause it is made from sugar or Agave nectar 3/4 cup per cup of sugar because its sweet. Never use less sugar then a baking recipe dicates because baking is a precise science.
2007-03-05 13:49:07 · answer #4 · answered by Sandee 3 · 0⤊ 0⤋
I know you said you hate the taste of substitutes...so do I.
But splenda is one that is actually made from sugar. And it can be used cup for cup instead of sugar. They sell big bags of it for baking purposes.
I don't like it in my tea....but it is quite good to bake with.
2007-03-05 13:45:28 · answer #5 · answered by KarenS 3 · 0⤊ 0⤋
Make bread. Sugar acts as a binder in a lot of recipes, so it can be difficult to cut it out entirely. Bread baking is an art in itself.
2007-03-05 13:50:57 · answer #6 · answered by Cookie 3 · 0⤊ 0⤋
Have you tried Splenda? Works pretty good. I use Splenda and sugar about half-n-half.
2007-03-05 13:37:40 · answer #7 · answered by dBalcer 3 · 0⤊ 0⤋
try cutting the sugar amount in half. Or use honey when you can.
2007-03-05 13:37:52 · answer #8 · answered by Sam 3 · 0⤊ 0⤋
Combine the two, or add fruit juice or dried fruit to your recipes
2007-03-05 13:39:08 · answer #9 · answered by Anonymous · 0⤊ 0⤋
honey or applesauce or something like that
2007-03-05 13:37:50 · answer #10 · answered by yowhatdoyouwant 4 · 0⤊ 0⤋