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Baking with Sugar Substitutes
By Jill Melton, M.S., R.D. ; Photographer: Scott Little
Sugar substitutes, sugar blends, plain old sugar -- there are so many choices for baking, what's a person with diabetes to do? We took the guesswork out of choosing a sugar substitute for baking by testing one cake recipe with five different sugar substitutes. Here's what we found.
Baking with Sugar, Blends, and Sugar Substitutes
The Better Homes and Gardens Test Kitchen tested several recipes, including our favorite white cake recipe, with different sweeteners, including sugar and sugar blends. Our only change was to replace all of the sugar in each cake with a different sugar substitute. Using sugar as the "control," see how each sugar substitute performed.
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I would also like to know how stevia holds up to baking
12/15/2009 03:28:39 PM Report AbuseI would like to know about Erytritol and xylitol. I use both for other things besides baking. They have no after taste at all.
11/24/2009 12:09:43 PM Report AbuseI 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?
11/6/2009 09:45:01 AM Report AbuseI would like to know if Truvie is good for cooking.
11/4/2009 09:26:43 AM Report AbuseI 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.
11/1/2009 07:57:03 AM Report Abuse