Healthy Baking Substitutes!

Healthy Baking Substitutes!

Sugar Substitues Explained

So far in my recipes that I have posted in the past, sugar was never an issue. Now I will be experimenting with some sweeteners for recipes when I have a sugar craving. It can be confusing coming into the low-carb, low or no sugar game and being faced with all the options.
The following explains why I use one here and another one there…

SPLENDA

I LOVE Splenda granular – it’s usually found in any grocery store – and several have their own “house” brand that is less expensive. It measures exactly like sugar and for drinks, sprinkling on foods, or moist desserts it works fabulously. Custards, puddings, mousses, sauces, cheesecakes, fruit pies, crisps, cobblers, custard pies such as pumpkin…for those types of things it is just perfect. BUT…it doesn’t work well in baked goods such as muffins, cakes, some cookies, quick breads, etc. Those types of dishes require the chemical properties of sugar for their raising, texture, crumbs, and general mouth-feel. Splenda doesn’t “cream till light and fluffy” and doesn’t help with the VOLUME of the recipe, so it doesn’t give the gorgeous end-product that I require my homemade goodies to have! So…Maltitol (Nature Sweet is a brand name…) and Whey Low are what I call for in those types of recipes.