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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

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.


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

Comments

Comments (14)
1854899933
anonymous wrote:

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

8/31/2010 07:47:56 PM Report Abuse
davloumullis1 wrote:

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.

5/11/2010 06:14:30 PM Report Abuse
anonymous wrote:

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

5/11/2010 10:07:29 AM Report Abuse
elainesimmons1 wrote:

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.

3/17/2010 06:40:29 AM Report Abuse
anonymous wrote:

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.

2/17/2010 03:24:24 PM Report Abuse
anonymous wrote:

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

2/17/2010 01:19:57 PM Report Abuse
anonymous wrote:

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

2/17/2010 11:50:24 AM Report Abuse
cwmangum wrote:

Where are the answers to the above questions located?

2/17/2010 11:04:07 AM Report Abuse
trustgodnotman wrote:

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

12/15/2009 03:28:39 PM Report Abuse
smith7211 wrote:

I 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 Abuse
ssbiz wrote:

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?

11/6/2009 09:45:01 AM Report Abuse
anonymous wrote:

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

11/4/2009 09:26:43 AM Report Abuse
laura.lynne46 wrote:

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.

11/1/2009 07:57:03 AM Report Abuse

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