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Old 01-14-2010, 11:39 PM   #1
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What is the best sweetener to use in baking?

I am doing a diet which restricts sugar intake (don't most??? lol), however I would like your opinions on the best sweetener to use in baking. I would prefer a natural sweetner if possible. I find some sweeteners have that horrible bitter taste, especially in cakes etc, so suggestions would be appreciated.

I am in Canada so would need suggestions that are available to me.

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Old 01-15-2010, 12:31 AM   #2
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Pure Stevia Extract Powder (NOT Green Leaf! It has additives.) Stevia will not break down below 500 degrees and if properly used, is not bitter. Just don't use too much. The amount the size of a pea is equivalent to a cup of sugar (90% pure is 250 times sweeter than sucrose - 1.3 oz. is 990 servings), so, if in doubt, use less and you'll be correct more often than not.

It has 0 carbohydrates, 0 calories, and doesn't not affect your blood sugar level.
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Old 01-18-2010, 10:34 PM   #3
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don't know if splenda is natural. in baking i use it measure for measure for sugar. there is also a splenda brown sugar sub. sometimes the volume needs the measure to work. not sure if stevia can do that. doesn't sound like it.

i am diabetic and this works for me.
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Old 01-18-2010, 10:40 PM   #4
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Splenda is not natural, and may interfere with the absorption of any prescription medications, making them ineffective.

And I'm also a diabetic, that's why I do my research and find out what these products do.
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Old 01-19-2010, 11:31 PM   #5
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i am diabetic as well. i take many meds. at my age, all seem to be effective for me. to each his own. do you bake with stevia?
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Old 01-20-2010, 08:00 AM   #6
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Yes
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Old 01-20-2010, 09:09 AM   #7
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unless you have blood sugar issues, the best sweetener to use in baking is white granulated sugar...if your diet restricts sugar intake, then the best plan is to restrict sugar intake....but as for baking with sweeteners, sugar is the easiest and most recipes are developed to use white, or brown, sugar...baking with any other sweetener is a challange
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Old 01-20-2010, 09:34 AM   #8
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I agree Beth,
as a diabetic I fine It works fine for me if I make the size of what I eat smaller and exchange carbs...I guess I'm lucky I prefer savory to sweet. French or Italian bred is my downfall
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Old 01-20-2010, 10:17 AM   #9
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Here's a third vote for using sugar in baking and just calculating the amount you can have and controlling your portion accordingly.

Selkie, in all I have read, Splenda is derived from sugar. (Chemically treated yes, but still originates with sugar) It is one of the few "sugar subs" my body will tolerate. I can't use any aspartame or anything like that.

Stevia is natural, but in a recipe it is difficult to sub because of the volumes. Where you would use 1 cup of sugar you only need a wee bit of stevia for sweetness so it throws your batter out of whack. Its good for sweetening things like coffee or tea, but not so great for baking IMO.

BritMom, there are lots of things you can do to reduce your sugar intake. If you do all those small things (no sugar in coffee or tea, or on your cereal, sugarless gums etc) then you will have room for the occasional dessert made with real sugar. You can easily calculate how many grams of sugar you are getting. For example 1 cup of sugar in a batch of brownies that makes 15 brownies 225g/15 =15g per brownie.

Welcome to DC, where are you in Canada? I'm in Edmonton.
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Old 01-20-2010, 10:02 PM   #10
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I thought this site might help finding more info about Slpenda


and this one is about Natural Sweeteners
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