Artificial sweetners

jaw783

I have tried Stevia and Splenda for baking. They all taste horrible. Any suggestions that don't have a bad after taste?

2011rocket3touring

I would have suggested Stevia; I do not notice an after taste.

TR0berts

Have you used the Splenda specifically made for baking, and used the appropriate amount? I haven't noticed a significant difference when doing that. On the other hand, using everyday Splenda has been hit-or-miss.

jaw783

Yes I have. Thanks for the suggestion though!

rosebarnalice

I use Stevia with just a tiny bit of honey or real brown sugar. That seems offset the aftertaste. Also, I found that Stevia is very sensitive to portions. For 1 cup of sugar in a recipe, I will use 1 tbsp Stevia and abotu 1/2 tbsp honey or brown sugar.

rileysowner

I find Stevia aftertaste varies from product to product. I am guessing it has a lot to do with people's palate as well. I personally get a pure stevia powder from purebulk.com and don't notice an aftertaste, but I don't think it would work for baking. I only use it to sweeten some of my teas and my protein shakes.

Skyblueyellow

I personally do not like artificial sugars in my baking. I think it makes it taste weird and have yet to find one that I can handle. Honestly, I would just rather have one cookie that tastes really great than one the tastes "meh".

PaulaWallaDingDong

I used to follow the cookie recipe on the bag of Equal Sugar Lite. I'm not even sure if it exists anymore. It was an equal/sugar blend, better for baking since sugar is a major component in the build and the chemical reaction of most recipes. Anyway, those were some damn good cookies. Nobody could tell the difference.

I always find it's best to find tested recipes using substitutes, rather than trying to sub it yourself.

ahoy_m8

Have you tried sucralose--liquid Splenda? Some people dislike the maltodextrin used to make granular Splenda 1:1 with sugar. Liquid Splenda has no maltodextrin and is more concentrated. Less product=less aftertaste.

Also, have you tried substituting half Sucralose half stevia? That cuts any aftertaste by half.

hookilau

I don't like the aftertaste of stevia or stevia blends.
I use swerve swervesweetener.com/

MissusMoon

Stevia gives me crazy heartburn. Splenda tastes a little wrong in baking. So I mix Splenda and proper baking sugar depending on my needs.

awkwardbae

Erythritol is the best thing I've tried, seriously I don't understand why doesn't everyone replace sugar with it. 0 calories, as close to sugar in taste as it gets and it doesn't raise your glycemic index. I buy mine from iherb

paperpudding

awkwardbae wrote: »

Erythritol is the best thing I've tried, seriously I don't understand why doesn't everyone replace sugar with it.

Umm, because people have different tastes and preferences??

diannethegeek

awkwardbae wrote: »

Erythritol is the best thing I've tried, seriously I don't understand why doesn't everyone replace sugar with it. 0 calories, as close to sugar in taste as it gets and it doesn't raise your glycemic index. I buy mine from iherb

Isn't Erythritol one of those that gives some people gas and diarrhea? Definitely might explain why not everyone uses it.

GottaBurnEmAll

diannethegeek wrote: »

awkwardbae wrote: »

Erythritol is the best thing I've tried, seriously I don't understand why doesn't everyone replace sugar with it. 0 calories, as close to sugar in taste as it gets and it doesn't raise your glycemic index. I buy mine from iherb

Isn't Erythritol one of those that gives some people gas and diarrhea? Definitely might explain why not everyone uses it.

Me me me!!! That's why I don't use it.

Troutrouter1968

You can never replace sugar in baked goods no matter what anyone says...lol

SLLRunner

jaw783 wrote: »

I have tried Stevia and Splenda for baking. They all taste horrible. Any suggestions that don't have a bad after taste?

I don't like Splenda all that well.

But, I love my Stevia and bake just fine with it.

I tried baking with Equal, and it's horrible. Agave nectar is great to bake with, but it's not calorie free.

SLLRunner

MissusMoon wrote: »

Stevia gives me crazy heartburn. Splenda tastes a little wrong in baking. So I mix Splenda and proper baking sugar depending on my needs.

I mix stevia with baking sugar sometime as well. It tastes great mixed with brown sugar.

SLLRunner

GottaBurnEmAll wrote: »

diannethegeek wrote: »

awkwardbae wrote: »

Erythritol is the best thing I've tried, seriously I don't understand why doesn't everyone replace sugar with it. 0 calories, as close to sugar in taste as it gets and it doesn't raise your glycemic index. I buy mine from iherb

Isn't Erythritol one of those that gives some people gas and diarrhea? Definitely might explain why not everyone uses it.

Me me me!!! That's why I don't use it.

I've never heard of Erythritol. I don't think I want to try it either because of my digestive problems.

SLLRunner

Troutrouter1968 wrote: »

You can never replace sugar in baked goods no matter what anyone says...lol

A true sugar warrior!

Troutrouter1968

It's true lol

Troutrouter1968

There is a better option than sugar substitutes in baked goods. It's called not eating them. Put the cookie down and step away.

kimny72

Honestly, I find the fat is contributing far more cals to my baked goods than the sugar, so I usually use the real deal. I've also found I can usually cut the sugar in a recipe by up to 25% without noticing it. A coworker who always brings in lovely treats says she uses one of the half sugar/ half sweetener blends, but I can't remember if it was stevie or splenda!

SLLRunner

Troutrouter1968 wrote: »

There is a better option than sugar substitutes in baked goods. It's called not eating them. Put the cookie down and step away.

Just thought I'd leave this here.....for you.......

Troutrouter1968

Awesome, SLL

paperpudding

Troutrouter1968 wrote: »

There is a better option than sugar substitutes in baked goods. It's called not eating them. Put the cookie down and step away.

I disagree.

People like baked goods and they want to reduce their daily calories ( or they are diabetic and have issues with the actual sugar) - why is finding a sugar substitute you like, to reduce the calories or replace the sugar, a worse option than putting the cookie down altogether.
Others may find nothing satisfactorily replaces the sugar and just choose cookies with sugar in smaller portions.

Nothing inherently better about any option.

Troutrouter1968

It's the most effective way perhaps? I'm allergic to somethings so I just don't eat them. That mitigates your diabetes argument. Secondly, reducing calories at the cost of taste just seems silly to me. You can just eat less or like I said not eat them.

Unknown

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paperpudding

Well, of course if you are actually allergic you would not eat it at all - but we are not talking about allergies here.

I don't understand what you mean by ' that mitigates my diabetic argument'??

if someone is diabetic they can eat baked goods with sugar substitutes or very small portions with sugar - they don't have to step away from them altogether.
Nor do other people, unless they want to.
They can reduce their calories by using sugar substitutes or eating in smaller portions.
You can eat less or step away or find one you like with a sugar substitute

Neither approach is more effective or inherently better - not for everyone.

Troutrouter1968

Actually stepping away is much more effective. There is a zero gain.

Troutrouter1968

Actually we are arguing the same point but from different directions.