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Old 05-09-2012, 07:11 AM   #1
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Cookbooks not using Solenda

Does anyone know of any cookbooks that do NOT use Splenda? I do have Maria Emmerich's cookbooks which are fabulous and was wondering if there are any others out there without Splenda. Thanks.
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Old 05-09-2012, 07:15 AM   #2
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Kemi the recipes on my blog use very little Splenda. Most that are sweet, use a mixture of Erythritol, Xylitol and Stevia. The link is in my signature.
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Old 05-09-2012, 07:21 AM   #3
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Pooticus, thank you. Going to check it out now. Love your siggy. I use that Bible verse on all my siggys on other boards!

Am I doing something wrong? Just went to your website but each time I click on a recipe category, I get a picture but not the actual recipe. Help!

Last edited by Kemi; 05-09-2012 at 07:25 AM..
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Old 05-09-2012, 07:56 AM   #4
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Love that verse! It got me through cancer treatment. Sometimes it's all I could remember to pray - I felt so badly and felt like I was dieing.

Hmmm, not sure. I clicked on the top link and it took me to the site. Once you are there you might try clicking the "Home" tab and it should take you to the most recent post. From there you do have to click "Read More" in order to read the entire post!
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Old 05-09-2012, 08:03 AM   #5
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Okay, I did that but still can't get the actual recipes.
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Old 05-09-2012, 08:57 AM   #6
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That is so wierd! I wish I could replicate what's happening to you.

What browser do you use? Also, are you trying to get the "Printable Recipe" or are you going to the main blog post?

Do you see all the pictures and the actual post? Cuz if so, then you just have to keep scrolling! My posts are long! And most of the recipes are in the posts. There are some that aren't there yet because it was during the 2 Week Induction and I just didn't have time to do it all.

Is there a particular recipe you are looking for on the site and I will see if I can troubleshoot for you.

Thanks!
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Old 05-09-2012, 09:07 AM   #7
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I just went and checked and it's working for me too.
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Old 05-09-2012, 09:16 AM   #8
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Thanks Pam!
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Old 05-11-2012, 10:17 AM   #9
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You can use most any cookbook/recipe and sub another sweetner for Splenda. Since Splenda doesn't brown, caramelize or add any real bulk, it's a very simple ingredient to sub for.
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Old 05-11-2012, 12:04 PM   #10
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So are you saying that if a recipe calls for one cup of Splenda, you can use one cup of Erythritol or Xylitol or Zsweet or any of the sugar subs? I thought that they are all not equal b/c some are sweeter than others.
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Old 05-11-2012, 12:06 PM   #11
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Quote:
Originally Posted by dizneegirl View Post
You can use most any cookbook/recipe and sub another sweetner for Splenda. Since Splenda doesn't brown, caramelize or add any real bulk, it's a very simple ingredient to sub for.
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Old 05-11-2012, 12:23 PM   #12
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Pooticus, where do I get the printable recipe? I just can't find those.
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Old 05-11-2012, 01:18 PM   #13
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Quote:
Originally Posted by Kemi View Post
So are you saying that if a recipe calls for one cup of Splenda, you can use one cup of Erythritol or Xylitol or Zsweet or any of the sugar subs? I thought that they are all not equal b/c some are sweeter than others.
I hate it when they call for stevia. Lordy that stuff is nasty tasting to me.
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Old 05-11-2012, 01:29 PM   #14
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I totally agree with you, SkeeterN. There are so many sweeteners out there that are so much better. Wish they would stop using stevia.
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Old 05-11-2012, 02:11 PM   #15
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It's taken me a long time of baking with sugar subs to figure out how to sub one for another mostly it's guess work and tasting. I do know using two or three different ones works well. I use a little bit of this and a little bit of that but I do agree with skeeterN I don't care for Stevia much. The sugar subs I use the most right now are Erythritol, Xylitol, Coconut Sugar, Just Like Sugar and EZ Sweetz.

Your best bet would be to do some research on different sweeteners. A good place to start is on netrition.com they have product categories on the left side of the home page low carb products being one of them, then you can search sweeteners and you can check out the ratings and feedback and google is your friend. I also go on sites like amazon for feedback ratings for different products. Of course this site has tons of information you just need to do some searching.

Low carb baking is mostly trial and error but once you get the hang of it and catch on to how the low carb products work you will feel more confident in your baking, and know which products you like and agree with you.

The one sweetener I stay far away from is malitol.

Don't let the sweetener scare you away from good cookbooks. You can always post a recipe on here and get help with it, that's what this forum is for.
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Old 05-11-2012, 02:19 PM   #16
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Thanks so much Ginaaaa. Yes, I have ordered from Netrition many times, love them. And those sweeteners you mentioned are all in my pantry right now. So I guess it will just take some experimentation. Again thanks.
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Old 05-11-2012, 02:31 PM   #17
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http://www.lowcarbfriends.com/bbs/lo...ons-1-cup.html

Here is some info that might help, Kemi.
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Old 05-11-2012, 03:06 PM   #18
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Thanks, I always forget about the conversions!!
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Old 05-11-2012, 03:18 PM   #19
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Thank you so much drjlo! Your very first post in this thread is EXACTLY what I wanted. A couple of questions: can you use powdered Erythritol and also do you hae a formula for Xylitol? Thank you.
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Old 05-12-2012, 08:28 AM   #20
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She was talking about post #3 in the sugar conversions thread.

http://www.lowcarbfriends.com/bbs/lo...ion-sugar.html
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Old 05-13-2012, 10:09 AM   #21
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There is a chart here

http://www.lowcarbfriends.com/bbs/lo...nversions.html
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