Sweeteners?

[NewStartNow]

I'm looking for a sweetener that is

1. affordable
2. readily available in local stores
3. can be used in baking

I've tried Splenda (afraid of all the negative reports), Truvia (gives me a headache), Xylitol (too much gives me tummy bubbles-not easy to find), Erythritol (not easy to find).

Have I covered them all? Maybe there is one I haven't heard of.

[huskerfan]

Well it kind of depends on what you are going to bake. I used erythinol for the first time last weekend and it is the only thing IMO that really truly tastes like sugar with no nasty aftertaste. The only downside is that it is very expensive, and as you said, hard to find.

Another thing I have used is substituting Davinci's/Torini's vanilla flavored SF syrup as the substitute for sweetener in baked goods. Unfortunately, I haven't been able to find an exact sugar to syrup ratio so it has been somewhat of an experiment. I just put a dash in and then taste test to see where I'm at.

Finally, I had a recipe that called for Stevia. I am a cheapskate and I absolutely REFUSE to pay $20 for a tiny bottle. So I got a bottle of liquid sweet and low. I'm not sure how healthy it is, and I'm sure the ingredients are questionable, but for what I was baking it tasted great and used sparingly I'm sure it is fine.

[NewStartNow]

Originally Posted by huskerfan

Well it kind of depends on what you are going to bake. I used erythinol for the first time last weekend and it is the only thing IMO that really truly tastes like sugar with no nasty aftertaste. The only downside is that it is very expensive, and as you said, hard to find.

Another thing I have used is substituting Davinci's/Torini's vanilla flavored SF syrup as the substitute for sweetener in baked goods. Unfortunately, I haven't been able to find an exact sugar to syrup ratio so it has been somewhat of an experiment. I just put a dash in and then taste test to see where I'm at.

Finally, I had a recipe that called for Stevia. I am a cheapskate and I absolutely REFUSE to pay $20 for a tiny bottle. So I got a bottle of liquid sweet and low. I'm not sure how healthy it is, and I'm sure the ingredients are questionable, but for what I was baking it tasted great and used sparingly I'm sure it is fine.

So you had no aftertaste with the liquid sweet N low?

[huskerfan]

Originally Posted by NewStartNow

So you had no aftertaste with the liquid sweet N low?

No, no aftertaste whatsoever. I used just a tiny bit though-the recipe called for 1/2 tsp in a cake recipe so I just subbed the sweet and low-no aftertaste.

My husband likes to make espresso and he uses that to sweeten his coffees in the morning. He says it tastes just as good as the sugared Davinci's syrup. It seems to be an acceptable product and MUCH cheaper than the alternatives.

[MsWoods]

That's also why I prefer Sweet N Low. No aftertaste. I hate the after taste of splenda/stevia/davincis. I don't really care if people tell me it's not good for me, it's the one thing I allow myself every now and then when I need to use a sweetner.

[LowCarbSarahTryin!]

Originally Posted by NewStartNow

I'm looking for a sweetener that is

1. affordable
2. readily available in local stores
3. can be used in baking

I've tried Splenda (afraid of all the negative reports), Truvia (gives me a headache), Xylitol (too much gives me tummy bubbles-not easy to find), Erythritol (not easy to find).

Have I covered them all? Maybe there is one I haven't heard of.

Erythritol is now sold under the name "Zsweet" and can be found at Whole Foods. I found it there the other day.... is there a Whole Foods near you? Also, how about Stevia? Some people like that (or maybe it is the same thing as the "Truvia" you mentioned?)!

[NutritionIsMyJob]

I've used liquid saccharin. It's inexpensive and you can get it at wal-mart. spenda in large amounts for baking is just too expensive!!!

[Remykins]

Originally Posted by MsWoods

That's also why I prefer Sweet N Low. No aftertaste. I hate the after taste of splenda/stevia/davincis. I don't really care if people tell me it's not good for me, it's the one thing I allow myself every now and then when I need to use a sweetner.

With liquid sweet and low i find that i can only use so much of it... if i try to sweeten something to much it gets sour tasting and really gross...
When i was a kid i put t on my rice krispies at breakfast... but i had to be careful.

[Sansa]

I don't know about you guys, but I'm always wary of artificial sweeteners (and sugar of course). It's Stevia for me

[Josuanna]

Hi, I use liquid saccharine a lot and am very happy with it, to give sauces the extra kick, to help the oopsie taste.. For cakes I use the same amount sorbitol as I would use sugar, and half a tea spoon of liquid saccharine. Tastes great, and the sorbitol keeps the cake nice and moist

[Kaimi2008]

I'm not sure I can buy Stevia in Europe but will look for it. The ONLY kind that does NOT give me/us a headache is Splenda. Everything else is .... .... saved my money.

[dartstar1]

Originally Posted by NewStartNow

I'm looking for a sweetener that is

1. affordable
2. readily available in local stores
3. can be used in baking

I've tried Splenda (afraid of all the negative reports), Truvia (gives me a headache), Xylitol (too much gives me tummy bubbles-not easy to find), Erythritol (not easy to find).

Have I covered them all? Maybe there is one I haven't heard of.

Splenda at 1.12 per oz or Erythritol for .39 cents an oz (what I paid)+ the place I order from has ALmond flour blanched or raw 26.00 5lb they only charge 4.99 shipping no matter what

[ljguitar]

Originally Posted by NewStartNow

...I've tried Splenda (afraid of all the negative reports), Truvia (gives me a headache), Xylitol (too much gives me tummy bubbles-not easy to find), Erythritol (not easy to find).

Hi NSN…
Actually Erythritol is pretty easy to find, and affordable. I order it 10 or 20 pounds per order in 5# bags, but with your unsure-ness of what you want, you should probably order a pound and try it first.

Truvia is a mixture of a form of Stevia mixed with Erythritol...hope it's not the Erythritol part that's hurting your head. They do have some ''local'' presence in some stores (map on their site).

What I like about it is the more ''sugar-like'' texture. Xylitol doesn't negatively affect us & we've used it as well but I have a ''tub'' or Erythritol sitting on the counter for my sugar-holic friends to use in coffee/tea, and they don't know the difference.

Another thing you may not like is there is a slight (but noticeable) coolness which accompanies baking with Erythritol. When you inhale over the tongue there is a cooling like a very mild mint (no flavor, just the cooling).

Hope this helps add to the discussion...

[Victrola]

I'm always fascinated by the fact that people taste things differently. I get no aftertaste at all with Splenda.

[ljguitar]

Originally Posted by Victrola

I'm always fascinated by the fact that people taste things differently. I get no aftertaste at all with Splenda.

Hi V…
I've been drinking diet cola/soda since high school (back when we weren't at the chariot races), and I've gone through Saccharin and Nutra-Sweet, then Splenda came along - and to me it's heavenly.

Cultures outside the U.S. of A. who cut their teeth (so to speak) on other sweeteners find cane sugar off-putting. And Finland after WWII had no access to it, and switched primarily to Xylitol for years. We chew it in most of our chewing gum today...

Yup, it's perception. I build food all the time and make it a point not to tell them what is in things till after they like/dislike it.

And we have discovered Erythritol, Xylitol and find them easy to get along with...

[2bflawless]

I use sweetfreeze, the $18, 1 oz bottle lasts forever...maybe 3-6 months? I find no aftertaste and it bakes well, IMHO.