Bake with sugar free products

Three Tips for Using Sugar Substitutes in Baked Goods

  1. To enhance flavor: Add an additional teaspoon of vanilla extract per each cup of granular sugar substitute, such as Equal, NutraSweet, DiabetiSweet or Splenda.
  2. To achieve a better rise in baked goods using a low-calorie sweetener, switch from 9-inch to 8-inch round pans with 2-inch high sides. You can also try adding a half cup of dry milk powder and a half teaspoon of baking soda for every one cup of granular sugar substitute or low-calorie sweetener.
  3. When baking with yeast, maintain at least two teaspoons of sugar in a recipe for yeast activation.

Baking time may be shorter with low-calorie sweetener. Check cookies three to five minutes sooner and cakes seven to 10 minutes sooner than called for by the original recipe.

How do I calculate the amount of carbohydrate in a recipe? 

Follow these three easy steps for figuring out the carb content of your favorite recipes:

  1. Identify all the foods containing carbohydrate. Include flour, sugars, fruits, juices, corn syrup and the like.
  2. Add up the total carbohydrates in the ingredients.
  3. Divide the total number of carbohydrates by the number of servings in the recipe.

You can also use a software calculator, available on various Internet sites such as http://au.atkins.com/support-tools/carb-counter.html.

If you simply want to convert the size of your recipe, go to www.fruitfromwashington.com for an easy recipe-conversion program.

Recipe Resources

For more on how to use sugar substitutes in baking, see the following Web sites: www.splenda.com, www.diabeticproducts.com or www.equal.com.

Cookbooks with information on this subject include:

Forbidden Foods Diabetic Cooking by Margaret Powers and Joyce L. Hendley. American Diabetes Association; 2000.

Desserts for Diabetics: Over 200 Recipes for Delicious Traditional Desserts Adapted for Diabetic Diets by Mabel Cavaiani and Anne K. Blocker. Perigee; 2002.

1,001 Low-Carb Recipes for Life by Sue Spitler and Linda R. Yoakam. Surrey Books; 2004.

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