Arky
Senior Cook
- Joined
- Jul 18, 2009
- Messages
- 299
I've been using stevia now for just over a year and I really like it as a substitute for table sugar. I use it in my coffee and iced tea, in cereal, hot and cold, but I have no experience in baking with it.
For those who are just discovering it (the stevia brand Truvia has recently been promoted in a national ad campaign.) It is a natural substance derived from the leaves of the stevia plant found in Central America. Ounce for ounce it is 300 times sweeter than table sugar (1 cup of sugar equals 1 teaspoon of stevia), has 0 calories and 0 harmful effects. It is perfect for diabetics!
I use the KAL brand and comes with a tiny scoop in the container (the size of a salt shaker yet has 990 servings!) The down side of baking with stevia, so I hear, is that is does not caramelize (turn brown), but has anyone had any bad baking experiences with it?
I do know that is has no aftertaste - as long as you don't use too much! With stevia, when in doubt, less is better.
For those who are just discovering it (the stevia brand Truvia has recently been promoted in a national ad campaign.) It is a natural substance derived from the leaves of the stevia plant found in Central America. Ounce for ounce it is 300 times sweeter than table sugar (1 cup of sugar equals 1 teaspoon of stevia), has 0 calories and 0 harmful effects. It is perfect for diabetics!
I use the KAL brand and comes with a tiny scoop in the container (the size of a salt shaker yet has 990 servings!) The down side of baking with stevia, so I hear, is that is does not caramelize (turn brown), but has anyone had any bad baking experiences with it?
I do know that is has no aftertaste - as long as you don't use too much! With stevia, when in doubt, less is better.