Question about sugars & artificial sweeteners while baking

myiceisonfire

I use artificial sweeteners... yes I know they're not good for you, but at least I use Stevia which is suppose to be natural. Anyway that's now what I'm asking

When I bake cookies I switch the sugar for artificial sweetener. BUT, can I switch the brown sure for it too? Or at least use less brown sugar and more artificial?

What switching brown for artificial majorly change the flavor?

cydonian

Brown sugar adds a depth of flavor to the baked item... it'll take some experimenting to figure out whether or not you need it. I would try using it with first (with Stevia) and seeing how the item turns out. Then, try it without (brown sugar) and add a little extra vanilla instead.

myiceisonfire

Brown sugar adds a depth of flavor to the baked item... it'll take some experimenting to figure out whether or not you need it. I would try using it with first (with Stevia) and seeing how the item turns out. Then, try it without (brown sugar) and add a little extra vanilla instead.

Thanks, I know they taste fine with the regular substituted for Stevia. But haven't tried to experiment with the brown at all. Can't wait to see how these turn out.

rodegghero

Brown sugar is just sugar with molasses. So skip it and just add like a teaspoon of blackstrap molasses in with the stevia

rodegghero

Brown sugar is just sugar with molasses. So skip it and just add like a teaspoon of blackstrap molasses in with the stevia

ninjapixie87

Brown sugar definitely adds a different flavor & texture than regular sugar when baking. Splenda makes a "bown sugar" version. I've never tried it though.

myiceisonfire

How do I bake with Stevia LOL...

1 tsp stevia = 1 cup sugar

Isn't the batch going to come out funny if I use only 1 tsp. The recipe calls for 3/4 cup sugar. If I use 3/4 cup Stevia instead will it come out too sweet?

cydonian

I would start out with half the amount of regular sugar because Stevia is naturally sweeter than cane sugar. Do the half and taste as you go.

PlanetVelma

I've never baked w/ Stevia, I have used splenda. I use reg. brown sugar for cookies because I Splenda Brown Sugar is Splenda plus regular brown sugar. I'm not going to pay more money for something I can do at home (use less brown sugar & a tad more splenda).

Maybe experiment with your recipes and perhaps use a product that measures cup by cup as sugar. (??)

In my "experiments" some recipes don't turn out right if you don't have the sugar/butter ratio correct.

snowstorme

I've not tried it yet but I plan on it this holiday. I just googled and found this link

http://www.ehow.com/how_2268348_substitute-stevia-sugar-baking.html

It has info on how much to use and what to do about the lost bulk.

myiceisonfire

I've not tried it yet but I plan on it this holiday. I just googled and found this link

http://www.ehow.com/how_2268348_substitute-stevia-sugar-baking.html

It has info on how much to use and what to do about the lost bulk.

Wonderful! I'll try that. I'll use the 1tsp of stevia, and then use 1/4 to 1/2 cup of apple sauce. I'll let you know how it turns out! =D

If it needs to be sweeter I'll add more sugar before putting in the apple sauce!

Thank you all for all the advice, experience, and help.

dyangarcia

I've used the Splenda brown sugar blend in a lot of baking recipes and it's worked great! It's a half brown sugar and half splenda mixture. And 1/2 cup = 1 cup of regular brown sugar. So you are only using half as much "brown sugar" as the recipe calls for. I thought it would be weird but all my cookies have turned out normal.