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Old 06-08-2017, 11:40 AM   #1
SunnyKsGirl
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Favorite Baking Sweetners?

I've been using Scott's 1-2-3 blend, and it tastes great and gives a moist result...maybe a little TOO moist. I think next time I mix it up, I'll back off on the Poly-D.

What other sweetners or blends do folks use for baking? I have Erthritol which I use in the Scott's blend, but haven't used it on its own.

I like EZSweetz for sweetening liquids, but is it okay to use for baked goods? It seems like the lack of bulk might affect the outcome.

TIA!
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Old 06-14-2017, 10:11 PM   #2
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Sunny, I make my own blend of mostly erythritol, which I put through a coffee grinder to make powder, mixed with some powdered stevia, and Just Like Sugar. The ratio of ingredients would be about 8:1:1. It takes a bit more cup for cup to give equivalent sweetening of sugar. Maybe 1-1/4 cup to one. Works very well, both in regards to flavor and bulk. Just made some killer brownies tonight using dldickins' recipe, and you can't tell they weren't made with sugar. I never use either xylitol or polyd, because both cause me acute pain and gastric distress, even in tiny amounts. YMMV, so you might want to experiment with them. Or not.

If, after using whatever you choose in your blend, you taste and find you still need additional sweetness, then at that point, you can fill the gap with a few drops of EZSweetz.
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Last edited by Baricat; 06-14-2017 at 10:13 PM..
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Old 06-15-2017, 07:53 AM   #3
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Old 06-15-2017, 08:25 AM   #4
RexsreineSC
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Have been looking in past posts, but can't seem to find Scott's blend with the PolyD, which, luckily, doesn't bother me much.

Would you please post it, Sunny?

TIA

Ginny in SC
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Old 06-15-2017, 12:34 PM   #5
SunnyKsGirl
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Thanks for the suggestions, and warnings!

Ginny, I didn't know PolyD could be troublesome; apparently not for me or DH. I make a triple batch of Scott's 123, to keep on hand, and next time will cut the PolyD in half. I use it in Grandma Jeans Pumpkin Pudding Cake, which (BTW) is a favorite dessert/snack cake. Below is the thread to that recipe. I've never made a whole bundt cake, just 1/2 recipe in an 8" pan.

http://www.lowcarbfriends.com/bbs/sh...d.php?t=519468

Scotts 123, One Cup
1/3 C. Splenda
1/3 C. Erythritol
2/3 C. PolyD
2 pkgs. sucralose sweetner
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Old 06-16-2017, 06:42 AM   #6
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Thank you, Sunny!
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Old 08-15-2017, 01:38 PM   #7
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Baricat,

I cannot figure out how to find that "killer brownie" recipe that you refer to! I am looking for a really good low carb brownie. If you feel that dldickins recipe is that good, please send it to me, PLEASE! Also, note what you did (amounts and kind) of sweetners you used.
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Old 08-16-2017, 08:18 PM   #8
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Quote:
Originally Posted by Ann1 View Post
Baricat,

I cannot figure out how to find that "killer brownie" recipe that you refer to! I am looking for a really good low carb brownie. If you feel that dldickins recipe is that good, please send it to me, PLEASE! Also, note what you did (amounts and kind) of sweetners you used.
Ann, check out my post in the thread called "Need Your Help..." at the top of the recipes page. I posted a link to it there. It's called Ultimate Brownie.
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Old 08-17-2017, 11:52 AM   #9
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Scott’s 123, One Cup
1/3 C. Splenda
1/3 C. Erythritol
2/3 C. Polydextrose
2 pkgs. sucralose sweetener
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