Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 12-24-2013, 08:36 AM   #1
Way too much time on my hands!
 
Dreamchaser's Avatar
 
Join Date: Jun 2002
Posts: 11,771
Gallery: Dreamchaser
Swerve...granular verses confectioners

I know that technically the Swerve that is labeled confectioners is supposed to be best suited for frosting. I normally use erythritol plus Stevia for baking and I always end up grinding my erythritol to help with possible crystalizing anyway.

So I'm wanting to try the Swerve and I'm thinking it would be best to just go ahead and get the powdered version to save having to grind it myself and just use it in regularly even if it's not a frosting or icing recipe.

According to the package information, both types of Swerve measure out the same, cup for cup like sugar.

Does anyone use the powdered version for baking recipes just like you would the granular? Or if you have tried both versions, did you prefer one over the other?

What have your experiences been? I'd love to hear your thoughts and comments on this.
__________________
We lost that little sweetiepie in my avatar on 2-26-10 after 15 wonderful years. Rest in peace little baby Angel You will be in your Mommy and Daddy's hearts forever!

Last edited by Dreamchaser; 12-24-2013 at 08:37 AM..
Dreamchaser is offline   Reply With Quote

Sponsored Links
Old 12-24-2013, 01:11 PM   #2
.
 
ravenrose's Avatar
 
Join Date: Dec 2009
Location: California
Posts: 9,652
Gallery: ravenrose
Stats: lost 130 lb so far, and miles to go before I sleep
WOE: low carb controlled calorie
Start Date: June, 2009
I do not use swerve, but I use powdered erythritol for almost everything. I understand that is the bulk of Swerve, right?

the only time I use granular is the rare time the crunch of it is desirable.

powdered dissolves better in everything.
ravenrose is offline   Reply With Quote
Old 12-24-2013, 03:02 PM   #3
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,009
Gallery: Barbo
Stats: 225/155/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Purchase Swerve powdered because Swerve did not powder well for me.

If you want a crunch on your cookies, dip them in Truvia for a crunch that
stays.
Barbo is offline   Reply With Quote
Old 12-25-2013, 11:33 AM   #4
JLx
Junior LCF Member
 
Join Date: Aug 2011
Posts: 58
Gallery: JLx
I use powdered Swerve all the time in place of granular Swerve, except for streusel type toppings. Learned the hard way that granular is needed there.
JLx is offline   Reply With Quote
Old 12-25-2013, 03:11 PM   #5
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,356
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
J: that is good to know about the streusel topping. I always grind the granular and was wondering why I even buy that kind.
CarolynF is online now   Reply With Quote
Old 12-25-2013, 04:05 PM   #6
Very Gabby LCF Member!!!
 
cherrytt_too's Avatar
 
Join Date: Jun 2005
Location: somewhere sunny
Posts: 3,057
Gallery: cherrytt_too
Stats: 299.5/258/175
WOE: Low Carb
Start Date: January 2, 2006
I just purchased the granular for the first time, and I like it. I haven't noticed a crunch, but both recipes I used it in, it was sparing.

I used to LOVE the crunch of raw sugar that settled in the bottom in iced coffee or Iced tea...I wonder if it stays granular in liquids. It was a tad pricey so I hadn't considered using it in drinks.

I had considered purchasing a bag of powdered on my last netrition order...but the reviews saying that it's so fine that you get a swerve cloud every time you open the bad swayed me away.
__________________
Kelly
_____________________________________________

I've been on a diet for two weeks and all I've lost is 14 days.
-Totie Fields (1930 - 1978)
cherrytt_too is offline   Reply With Quote
Old 12-28-2013, 12:00 AM   #7
Way too much time on my hands!
 
Dreamchaser's Avatar
 
Join Date: Jun 2002
Posts: 11,771
Gallery: Dreamchaser
Quote:
Originally Posted by JLx View Post
I use powdered Swerve all the time in place of granular Swerve, except for streusel type toppings. Learned the hard way that granular is needed there.
Ok, THAT'S the info I was looking for. I know that sometimes a crunchy topping is desired and for that, of course the granular is needed.

But I was wondering if anyone had been successfully using the powdered swerve in recipes that normally call for the granular. I didn't think it would make a difference but wanted to hear from someone who was doing it. Thanks, JLx for posting your results!

And thank you everyone else for your help. I appreciate it!
Dreamchaser is offline   Reply With Quote
Old 12-28-2013, 06:44 AM   #8
Senior LCF Member
 
Join Date: Sep 2012
Location: WA
Posts: 752
Gallery: Chocolate Rose
WOE: LCHF
Start Date: February 2012
Quote:
Originally Posted by JLx View Post
I use powdered Swerve all the time in place of granular Swerve, except for streusel type toppings. Learned the hard way that granular is needed there.
This is what I do, too. I really think the powdered works better for most cooking/baking.
Chocolate Rose is offline   Reply With Quote
Old 12-28-2013, 06:46 AM   #9
Senior LCF Member
 
Join Date: Sep 2012
Location: WA
Posts: 752
Gallery: Chocolate Rose
WOE: LCHF
Start Date: February 2012
Quote:
Originally Posted by cherrytt_too View Post

I had considered purchasing a bag of powdered on my last netrition order...but the reviews saying that it's so fine that you get a swerve cloud every time you open the bad swayed me away.
This has never been a problem for me. If it was, i would just store it in a tightly sealed jar rather than the bag. But, the bag works just fine for me.
Chocolate Rose is offline   Reply With Quote
Old 12-29-2013, 02:15 PM   #10
Way too much time on my hands!
 
Dreamchaser's Avatar
 
Join Date: Jun 2002
Posts: 11,771
Gallery: Dreamchaser
Quote:
Originally Posted by Chocolate Rose View Post
This is what I do, too. I really think the powdered works better for most cooking/baking.
Good to know, thanks CR!
Dreamchaser is offline   Reply With Quote
Old 01-01-2014, 11:16 PM   #11
Junior LCF Member
 
Join Date: Jul 2013
Location: North Carolina
Posts: 35
Gallery: JJJ'sMom
WOE: low carb
Start Date: Jan. 2013
Don't forget that Swerve does have an added "bonus" over just regular erythritol. The addition of "oligosaccharides". Another term I've seen for this is FOS. It feeds the good bacteria in our lower intestines. Rather interesting info on oligosaccharides if you have the time to search it out.
JJJ'sMom is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 05:06 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.