Low Sugar Baking Tips

Baking By craftybanana Updated 5 Jan 2014 , 2:18pm by craftybanana

craftybanana Posted 5 Jan 2014 , 3:53am
post #1 of 7

I found this article that had low sugar baking tips and was wondering if anyone has used any of these tips: http://recipes.howstuffworks.com/low-sugar-baking-tips.htm

 

I mostly just half the sugar called for in my cookies, but some of the tips I've never even thought of! They sounded pretty neat to try out, just wanted to share it with y'all. :smile:

 

The tip that caught my eye was boiling down juice to a third of it's original volume. Has anyone done this? I've only done this with my apple cider caramels, and it was only to add the apple cider flavor.I don't use a replacement for the reduced sugar and no one seems to know the difference.

 

If anyone has any additional insight in to baking with reduced sugar amounts (cookies, breads, cakes,etc), I'd be glad to know!

6 replies
scrumdiddlycakes Posted 5 Jan 2014 , 4:15am
post #2 of 7

AI do quite a few diabetic friendly cakes and other treats, I just replace the sugar with xylitol. It tastes and behaves exactly like sugar, I even make my imbc with it. I don't even have cane sugar in my home kitchen anymore.

-K8memphis Posted 5 Jan 2014 , 9:57am
post #3 of 7

nice article--thank you for posting -- i bake low sugar -- has taken me years to get here because i kept trying stevia  but i could not get past that horrid aftertaste until i got on truvia and it finally worked for me--this was important because it finally bridged me to a better stevia blend product, sweetleaf http://www.sweetleaf.com/products/sugarleaf-products-- oh cool some recipes on there too i see --

 

but truvia is mostly erythritol, a sugar alcohol and not as much stevia--there's even been a lawsuit about them having to trim the wording about the stevia content--i learned that sugar itself is probably 'better' than sugar alcohols--idk just what i read--

 

and so i just tweaked some of my regular recipes and been doing great with it--here's my little blog with a few recipes--i need to add the molton lava cake--

 

http://k8memphis.blogspot.com/

 

one of the coolest things i think is how little you need to use--to replace 1 cup sugar you use 1/3 cup sweetleaf--that's just fun

-K8memphis Posted 5 Jan 2014 , 10:13am
post #4 of 7

but yes i've done the cook down the fruit juice to add raspberry to flourless chocolate cake--

 

also when i add raisins, apricots or dried cherries etc. i plump them in the microwave first like this:

http://k8memphis.blogspot.com/2013/11/better-brownies.html#more

-K8memphis Posted 5 Jan 2014 , 11:05am
post #5 of 7

i use the pure as in no sugar sweet leaf stevia for my coffee--i should try baking with it...will report back--

 

so many different choices huh--

craftybanana Posted 5 Jan 2014 , 2:15pm
post #6 of 7

AI love how you did the raisins with rum or orange juice. Mmmmm, rum raisins, makes me want to make a rum cake!

craftybanana Posted 5 Jan 2014 , 2:18pm
post #7 of 7

A

Quote:
Originally Posted by scrumdiddlycakes 

I do quite a few diabetic friendly cakes and other treats, I just replace the sugar with xylitol. It tastes and behaves exactly like sugar, I even make my imbc with it.
I don't even have cane sugar in my home kitchen anymore.

 

You make Imbc with Xylitol? Sounds neat, I'll have to try it next time I make that! :)

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