🔕 🔔
Loading…

My Basket ()

All questions

Non-sweet sugar replacement in baking?

Long version: I grew up in a family of diabetics and pre-diabetics and, while the bad genes haven't hit me yet, I avoid the sweeter end of the spectrum when possible as a matter of preference/acquired taste. As it so happens, I also happen to love baking, which results in the following dilemma: most recipes have waaaaay too much sugar (at least, for my preferences).

My usual method for dealing with this has been slashing away increasing amounts of the sugar called for the recipe each time I make it until the end product goes terribly wrong and then sticking with the bare minimum from thereon out. Of course, sugar not only sweetens, but also absorbs moisture, caramelizes, affects the texture and volume, and all the other good stuff key to baking, and cutting the sugar takes a toll on those as well. I was curious if anyone here might have any tips for compensating for all those non-sweetening factors when reducing sugar in their recipes.

Thanks!

asked by Kazim over 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1 answer 1867 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Unsweetened apple sauce usually works well, but it all depends on what type of baked good you're making. So dense cakes that are fruit based generally take well to this substitution in my limited experience. I've heard it works for oatmeal cookies too. Pureed dates also work in more applications, but they're not necessarily less sweet. Yogurt or a milk substitute might be options, too, but there will be necessary experimentation involved.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.