Guest guest Posted December 14, 2008 Report Share Posted December 14, 2008 Hi Ness, well, I can explain a bit, unscientifically, as to how to use Stevia in baking – because I have experimented extensively! Anything that doesn’t rise, like fruit crisps, shortbread or what have-you, you can add the Stevia to taste…but be very careful, I did in a batch of shortbread by using too much – nasty! For real baking, cakes, muffins etc., you do need a little natural sugars of some kind to connect with the fats for it to turn out right. What I do is use a little Maple Syrup, say 1/4c per 4 c. flour, and then top it up to taste with Stevia. This gives the effect with still very low sugar content. I add it to the flour rather than the liquid, as the eggs tend to make it clump. And that’s about all I can tell you! I’m sure you could also google stevia recipes and get quite a bit of info. TC, Aylwin xox Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2008 Report Share Posted December 16, 2008 > > Hi Ness, well, I can explain a bit, unscientifically, as to how to use > Stevia in baking – because I have experimented extensively! Anything that > doesn't rise, like fruit crisps, shortbread or what have-you, you can add > the Stevia to taste…but be very careful, I did in a batch of shortbread by > using too much – nasty! For real baking, cakes, muffins etc., you do need a > little natural sugars of some kind to connect with the fats for it to turn > out right. What I do is use a little Maple Syrup, say 1/4c per 4 c. flour, > and then top it up to taste with Stevia. This gives the effect with still > very low sugar content. I add it to the flour rather than the liquid, as the > eggs tend to make it clump. And that's about all I can tell you! I'm sure > you could also google stevia recipes and get quite a bit of info. TC, Aylwin > xox > Thanks Aylwin, I really had no idea where to start. Not that I do alot of baking, but it's nice to know how to go about it when I do. I knew you'd be able to help. take care, ness. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2008 Report Share Posted December 16, 2008 > > Hi Ness, well, I can explain a bit, unscientifically, as to how to use > Stevia in baking – because I have experimented extensively! Anything that > doesn't rise, like fruit crisps, shortbread or what have-you, you can add > the Stevia to taste…but be very careful, I did in a batch of shortbread by > using too much – nasty! For real baking, cakes, muffins etc., you do need a > little natural sugars of some kind to connect with the fats for it to turn > out right. What I do is use a little Maple Syrup, say 1/4c per 4 c. flour, > and then top it up to taste with Stevia. This gives the effect with still > very low sugar content. I add it to the flour rather than the liquid, as the > eggs tend to make it clump. And that's about all I can tell you! I'm sure > you could also google stevia recipes and get quite a bit of info. TC, Aylwin > xox > Thanks Aylwin, I really had no idea where to start. Not that I do alot of baking, but it's nice to know how to go about it when I do. I knew you would be able to help. take care, ness Quote Link to comment Share on other sites More sharing options...
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