Cooking & Baking
Related: About this forumDoes anyone here ever bake w/ a sugar substitute?
I'm thinking Stevia is the one that is used just like sugar, but I may be wrong about that.
Al's glaucoma was probably caused by a virus he's had for quite some time, but it was probably aggravated by his diabetes.
We both like to have a bite of something sweet after dinner. Also, learning how to bake in the last few years has, in a way, brought me closer to my mother. (She was a prolific baker, and when I bake I feel her with me.)
So I'm looking to find a way to bake something once a week or so, without having the sugar. I'm wondering if anyone has had success with these products.
JustAnotherGen
(31,823 posts)My husband loves a good apple pie - but was pre-diabetic a few years ago.
It makes a difference. I can't tell the difference and neither can he.
flor-de-jasmim
(2,125 posts)Found on Google:
Is xylitol good for baking cookies?
Xylitol can replace sugar in almost any recipe, as long as the recipe doesn't rely on sugar breaking down into liquid form. Xylitol isn't capable of caramelizing, even when exposed to extremely hot temperatures. Swap out the sugar for Xylitol in your favorite cake and cookie recipes.
Sometimes there is a slight bitter taste, but with some spices (cinnamon, nutmeg), I can cover that up.
dem4decades
(11,293 posts)Be careful if you have dogs.
Kali
(55,008 posts)Retrograde
(10,136 posts)for monk fruit - while I like monkfish, I wouldn't use it as a substitute for sugar!
Turbineguy
(37,331 posts)So far, so good.
There are some brands that are 1:1 measure to sugar, others are only 70%.
OLDMDDEM
(1,575 posts)my grandmother (type 1 diabetic) baked with the sugar substitute in the blue wrapping. She did that for years and I have never tasted better pies, etc.
MLAA
(17,289 posts)Hugh_Lebowski
(33,643 posts)It's technically still a sugar, and acts in nearly all ways like sugar in recipes, but the body can't actually break it down and use for energy and it shouldn't spike blood sugar much, if at all.
I use this stuff, it's about 70% sweetness of sugar so you'll need to account for that.
https://www.amazon.com/dp/B07VV73YZD
irisblue
(32,974 posts)Retrograde
(10,136 posts)consist of mixtures of sugars such as sucrose, glucose, and fructose? They may not be as concentrated since they're mixed with other compounds, but sucrose is sucrose no matter where it comes from.
irisblue
(32,974 posts)The baking gene passed me by
Bayard
(22,073 posts)Big 1 lb bag lasts forever.
msdogi
(430 posts)Good for that brown sugar flavor and texture. Still a sugar, so don't use much. Maybe 1/4 of total sweetener is good, monkfruit is better than Stevia, but pricey.
demigoddess
(6,641 posts)Marthe48
(16,959 posts)But I didn't like the aftertaste in baked goods. Someone on DU suggested Monkfruit sweetener. I like it in baked goods. I like Stevia or Monkfruit on things that aren't baked, like a dish of fresh peaches or strawberries or a fruit shake with almond milk. We hadn't used much sugar for a long time.
After I realized I didn't like the Stevia in baked goods, I tried baking the item without Stevia or other sweetener, but sprinkling Stevia on top when I dished it. That was fine.
I use almond flour for things I make for myself. It is low carb and I like the texture and flavor.
My daughter told me about no bake, no cook chia pudding. I use chia seeds, unsweetened almond milk, Stevia or monkfruit and homemade vanilla extract. You mix the liquid ingredients, then add the chia seed and stir for a couple minutes, let it sit a few more minutes and stir again. Then let it chill several hours or overnight. The ingredients I use make it zero carbs. If you like tapioca pudding, it has a texture like that. I love it and it is a treat when I want something sweetly guilt free. You can find recipes online. I have a couple other recipes I'll be glad to share with you that are low carb and sweet. Good luck!