Allulose? New sweetener savior or soapy fiend? What do you use

So far, Allulose (sold by Splenda, via Amazon) tastes like soap in my coffee. I am definitely not looking for something that is cloying, but 1:1 replacement for sugar for all the usual reasons. Some of the artificial ones are "WHOA" sweet. I am open to trying just about anything even if I have to make my own home mix to keep on the counter. I am even open to having different mixes or sweeteners that work better depending on the application e.g. baking or mixing drinks.

Nemesister_OG
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5 Comments

MNLisaB
MNLisaB January 27, 2022
Maybe the brand of allulose is the culprit? I do know that allulose (and xylitol) are best for making things like caramel or soft ice cream b/c these do not crystallize like stevia/ Swerve like products do. Baking with sugar subs can be very tricky b/c they are not all 1:1 subs. I would recommend doing some research, there are very good guides and explanations depending on what you would like to sweeten.
 
Nemesister_OG
Nemesister_OG January 27, 2022
With all the molecular gastronomy that's going on in the culinary world, it's been easy for me to fall down rabbit holes of confusing concoctions. I will give another brand of allulose a try. I haven't tried to bake with allulose. I don't mess with xylitol as it has some undesirable gastric side effects. I can't even chew gum for that reason. But I will make ice cream weekly and will definitely try some in there. Thank you!
 
Lori T.
Lori T. January 26, 2022
I have been using a blend of sugar and stevia sold by Whole Earth, which they refer to as their Baking Blend. So far it's been the only one I've been able to tolerate due to either taste/after taste problems or digestive upsets. Obviously it's a sugar blend, so perhaps not suitable for somebody looking to replace regular sugar entirely. I was mostly aiming to reduce the sugar intake, which is has done. So far it's worked well in baking and cooking, and doesn't make the coffee or tea taste nasty. When all is said and done, I'm content to reduce the sugar, rather than looking to replace entirely. Better a little of what you like than a ton of what you don't, or at least that's how I look at it. And for what it's worth, I have noticed that since making the swap, I am using less to sweeten my drinks as well.
 
Nemesister_OG
Nemesister_OG January 27, 2022
I'm a big stevia fan. Baking with it has been a miss most of the time. I will try that mix from Whole Earth. I'm getting a little older and rounder so a reduction in sugar would make my doctor happy lol Thank you!
 
drbabs
drbabs January 25, 2022
I tried it, too, and hated the taste. So did my husband. I don’t mind Stevia in chai, which I drink a lot of in the winter. I use Sweetleaf packets, and 1/2-1 adequately sweetens my tea. But I still bake with sugar.
 
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