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Baking with sugar substitutes


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Old 30-05-2009, 01:04
Ignazio
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I have a diabetic guest coming to stay soon. She has a sweet tooth, but of course has to be careful about her diet.

I thought of using Splenda sugar in cakes etc.

Can anyone advise me on the amount to use in comparison to ordinary caster sugar?
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Old 30-05-2009, 01:31
Randomguy83
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I'm no expert but from what i know about Splenda like for like it is a bit sweeter than sugar. Maybe use 10 -15% less Splenda when substituted for the sugar.

Also Splenda cannot be mixed directly with eggs as they end up like jelly.
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Old 30-05-2009, 21:09
flymaster
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You would be better off using xylitol. It doesn't impact on insulin or blood sugars, has less calories than sugar, is tooth friendly and you use it just like sugar one to one so there is no need for complicated maths. Get it from the health shop or online.
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Old 31-05-2009, 12:26
Erithacus
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If you are just using Splenda to simply sweeten something, I think you use half the amount of Splenda than what the recipe calls for in sugar. Splenda works well in no-bake deserts.

However, in baking, sugar is needed to help things rise and it also adds texture and moisture. In that case, splenda does not work as well on its own. You'll end up with very dense cakes and cookies. Therefore, in baking I find it best to use half Splenda and half sugar (but I am NOT diabetic).

Also, if you are making bread, splenda will not activate yeast.

There are lots of tips on the Splenda website and recipe club you can join.
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Old 01-06-2009, 17:54
Ellie666
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i cook with splenda all the time and apart from an inability to produce volume as efficiently as regular sugar it is fine - it is after all made from sugar unlike aspartame.

and the US splenda site has loads of recipes and a convertor - but basically with volume it is like for like.
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Old 01-06-2009, 18:46
Ignazio
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Thanks for the tips everyone.
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