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Old 12-12-2013, 05:24 AM   #1
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Mixing sugars for baking

I make cheesecakes with just splenda and they come out wonderful. However I made some cookies two days ago and they taste overwhelmingly like sugar substitute. Why the difference? What I have at the house is eritherol, stevia, and both liquid and granular splenda. Should I be mixing a few kinds for baking? Thanks for any help!!
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Old 12-14-2013, 05:15 PM   #2
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I think of cheesecakes as less sweet than cookies or cake but I know what you mean. I'm not a low carb baker so let me just say that. I know recipes have to adjusted when sugar free. I make my own Truvia of 2 cups of granular erythritol, 1/2 cup of Tagatose and 1t of stevia. I know you have to blend as they become synergistic. I'm not sure you are going to get away with no aftertaste but blending minimizes it.
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Old 12-16-2013, 07:01 AM   #3
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I'm a super-taster and never liked the taste of Splenda. For years, I've used a combo of 18 drops Sweetzfree and 1/4 cup Erythritol to get a good tasting sub for about 1 cup sugar sweetness. I use it in everything, and it's almost always undetectable.
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Old 12-17-2013, 08:17 AM   #4
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If you are using powdered splenda/sucralose you are going to get that after taste from the fillers used to bulk it up...if you use liquid sucralose and or a combination of erythritol and stevia (Truvia is brand name of thuis combo) you will get minimal if any after taste...liquid sucralose can be in the form of concentrated drops like ez sweets or in sugar free syrups like davinci or torani...there are many sugar free syrips flavored and not...just look for one with out malitol.

I use a combo of liquid sucralose, erthritol, and a pinch of stevia to sweeten almost all baked goods and most can not tell my baked good are sugar free.

Good luck.

Just check sweeteners to make sure they do not contain maltodextrine, or any sugars...some blends contain these.
Sweeteners that end in letters OL like malito,sorbitol will cause abdominal distress and bathroom issues for most.
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Last edited by lterry913; 12-17-2013 at 08:20 AM..
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Old 12-17-2013, 01:53 PM   #5
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When I adapt recipes for low-carbing, I've found that I have to cut back on the sweetener because most regular recipes are too sweet and if you sub for the full amount of sweetener called for you get that bitter artificial sweetener taste.
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Old 12-17-2013, 03:54 PM   #6
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Excellent tips, just what I was looking for. Thanks!!!! New things to try for my Sunday baking frenzy, woo hoo!

Dee
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