Baking with Sugar Substitutes

Chappy26 I suggest that "ssbiz" try King Arthur flour. They have wonderful recipes for gluten and soy intollerance, they can answer your questions.

Truvie is a Stevia product which is Great. I also like Xylitol which is a sugar alcohol. How about testing these two sweetners in the same cake test.

After gpomg tp a nutritionist years ago, I was told to stick to the natural foods rather than the chemical laden foods. I have done so since then and will continue to do so because I don't like the taste of chemicals and they certainly aren't good for you. Thank you

I bought a large bag of Stevia because someone told me it was much healthier than Splenda. It was awfu! I sweetened strawberries with it and it did not dissolve like sugar or Splenda. It had a very metallic taste too, in my opinion.

How about some more healthful alternatives, rather than these controversial, chemical substitutes? Agave nectar, stevia, honey, apple juice, there are several others, would be most interesting.

Yes, I would like to see all of the above questions answered especially Blue Agave!

Truvie and Truvie combined w/ sugar were not tested. Why?

Where are the answers to the above questions located?

I would also like to know how stevia holds up to baking

I would like to know about Erytritol and xylitol. I use both for other things besides baking. They have no after taste at all.

I would like to know how Agave nectar stands up in your cake test? what about alternatives for people who have grain/gluten intolerance - can you suggest recipes please?

I would like to know if Truvie is good for cooking.

I would be interested to know how the sweetener Truvia (stevia plant) would have reacted in the test. Any chance of your using that one in a baking test? That's the only one I use now because it has no aftertaste, at least to me & my family. And it's all natural, I understand.