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Old 11-17-2009, 10:49 AM   #1
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Best Artificial Sweetener for Baking?

I am not a fan of AS in general. However, I make a mean Pumpkin Pie and it's been requested by the family. I want to give it a try without sugar and use A.S. I really dislike the taste of most of them when baked or cooked.

What have you used, what tastes the best???

Thanks in advance!
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Old 11-17-2009, 10:55 AM   #2
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Have u tried Splenda for baking?
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Old 11-17-2009, 10:58 AM   #3
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Quote:
Originally Posted by ChaseMama View Post
...What have you used, what tastes the best???
Hi Chase…
I like a combination of Erythritol and Splenda. The Erythritol is more ''sugar-like'' in texture but not as sweet as sugar, so I use spenda to make up the difference.

Fortunately I bought a several year supply of the Splenda Quick Packs when they quit making them and sold them off at Big Lots for a buck a box...keeps the carb count down. I don't like the bulk Splenda because it is high in carbs...

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Old 11-17-2009, 11:46 AM   #4
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I agree with Larry - a combination of sweeteners will give you a nicer result than any sweetener on its own.

Right now I'm favoring erythritol - which is 70 to 80% as sweet as sugar, so I use the same amount as called for, i.e., if the recipe says a cup of sugar, I use a cup of E - and about 1/4 cup equivalent of NuStevia no carbs powder. I really like that combo because it's as close to natural as I feel I'm gonna get and still have the desired results for texture and taste!
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Old 11-17-2009, 11:59 AM   #5
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my favorite is a combo of xylitol and stevia (NuNaturals like Charski recommends above). I'll use erythritol sometimes, but it has a stronger recrystallization tendancy than xylitol and you need to use more because it's not as sweet. Some folks don't do well with xylitol though (gas or stomach discomfort). I've served many desserts to folks and no one has had a problem that I've served xylitol to, but there are definitely folks who are sensitive so I let them know ahead of time that it's in there.
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Old 11-17-2009, 12:41 PM   #6
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I use Splenda and erythritol...I like the taste and no side affects if you get my drift. I'm afraid I have an easily upset system.
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Old 11-17-2009, 02:05 PM   #7
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Thanks for the replies. I've used Splenda and not been fond of the after taste when baked. I'll try the other suggestions. Where do you find erythritol? Is there a brand name?
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Old 11-17-2009, 02:06 PM   #8
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Order from here at netrition.com.
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Old 11-17-2009, 03:19 PM   #9
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Whole Foods sells one called Zero. Netrition sells it. Honeyville Grains has it in bulk.
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Old 11-17-2009, 04:16 PM   #10
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Pamela --

Be aware that the product formerly called "Splenda for Baking" and now called "Splenda Sugar Blend" is about 50% sugar.

There are several looooong, old threads about "sub for 1 cup of sugar." The general consensus is that every low carb sweetener has an aftertaste. But they have a synergistic effect when mixed together. So you can use about 1/3 the sweetener (total) when you mix 3 or more, and get the same effect, with no unpleasant aftertaste.

Popular alternatives are Splenda, Erythritol, Xylitol, Diabetisweet, Stevia, etc. You can use the equivalent of 1/9 cup of each of these, totaling 1/3 c., and they will taste about as sweet as a cup of sugar (or a cup of Splenda, with no nasty aftertaste.)

You may want to use the powdered Erythritol from Netrition. Granular Erythritol has a menthol mouth-feel if not completely dissolved -- perfect for mints, not so good for pumpkin pie. You may also want to use a little Sweet One (Ace K) as one of your sweeteners. Even one single-serving packet greatly enhances the flavor of other sweeteners.

I can't stand Splenda for sweetening chocolate or baking. I was never really fond of Stevia or any of the others by itself. But by mixing sweeteners, I never notice any aftertaste anymore, and I use much less.

Last edited by JoniBGoode; 11-17-2009 at 04:21 PM..
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Old 11-17-2009, 06:12 PM   #11
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I use Ideal and love it for baking. measures cup for cup
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Old 11-17-2009, 07:48 PM   #12
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If you don't have time to wait for Netrition and you don't have a Whole Foods, the new Truvia product seems to be mostly erythritol. A few packets of Truvia + some liquid splenda can actually make baked stuff *too* sweet for me.

Either way I highly recommend the splenda+erythritol combo. I think it's the closest thing to real sugar at this point.
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Old 11-18-2009, 05:52 AM   #13
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Yes..I also use Liquid Splenda/Erythritol combo in most of my LC baking...might have to try the truvia thou..
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