Baking with sugar substitutes

cabwj
cabwj Posts: 843 Member
edited November 13 in Recipes
I have found a lot of information about baking with honey, maple syrup, agave, etc., but am interested in knowing how the artificial alternatives work for baking.

What have you tried? How does it do as far as flavor? As far as texture?

Replies

  • TeaBea
    TeaBea Posts: 14,517 Member
    Splenda - measures like sugar. The texture & flavor are fine. I think things brown a bit quicker, cookies don't spread quite as much. Since "brown sugar" Splenda is simply a mixture of Splenda & brown sugar, I don't bother to buy that.

    I typically substitute half the sugar called for....not 100%

    Their website gives lots of tips: https://www.splenda.com/cooking-baking
  • cabwj
    cabwj Posts: 843 Member
    TeaBea wrote: »
    Splenda - measures like sugar. The texture & flavor are fine. I think things brown a bit quicker, cookies don't spread quite as much. Since "brown sugar" Splenda is simply a mixture of Splenda & brown sugar, I don't bother to buy that.

    I typically substitute half the sugar called for....not 100%

    Their website gives lots of tips: https://www.splenda.com/cooking-baking

    Thank you! I will check this out.
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