I would like to develop my own recipe for a sugar free cake/biscuit.
The problem is that the basis for cakes rely on fat and sugar creaming.
How do the makers of sugar free and low carb bars do it?
Do the sugar alternatives behave similar to sugar for cooking? It's not the sweet taste we are worried about but the binding effect. If we think about flapjack it has treacle to bind it. What can we use instead?
I want to make something that tastes great but is totally good to eat, and isn't too expensive.
Other than this problem there are plenty of ingredients to use:
The problem is that the basis for cakes rely on fat and sugar creaming.
How do the makers of sugar free and low carb bars do it?
Do the sugar alternatives behave similar to sugar for cooking? It's not the sweet taste we are worried about but the binding effect. If we think about flapjack it has treacle to bind it. What can we use instead?
I want to make something that tastes great but is totally good to eat, and isn't too expensive.
Other than this problem there are plenty of ingredients to use:
eggs
olive oil
oats
skimmed milk
baking powder
yogurt
wholewheat / rice / tapioca flour
fat agent?
dried fruit
nuts
vanilla essence
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