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Baking with Sugar and Sugar Substitutes

Discover the many roles that sugar plays in baking and learn about different kinds of sweeteners.

Sugar performs many important roles in baking. It provides moisture and tenderness, liquefies as it bakes, increases the shelf-life of finished products, caramelizes at high temperatures, and, of course, adds sweetness. Refined sugar helps cookies spread during baking, allowing their crisp texture. Because of these critical functions, bakers can't simply replace sugar with a different sweetener. However, in many recipes, you can decrease the amount of sugar by one third without affecting the quality of the product.

    Sugar is Sugar

    All refined sugars--brown sugar, white sugar, and "raw" sugars such as demerara or turbinado--are equal from a nutritive standpoint. Brown sugars simply contain a higher molasses content. Refined sugar is 99 percent pure sucrose, a simple carbohydrate.

    Other sugars, such as honey, taste sweeter on the tongue than granulated sugar. You can therefore use less honey to sweeten a batch of muffins than you would sugar. Maple syrup tastes less sweet than sugar, but its unique flavor is prized in baked goods and desserts.

      Natural Sweeteners

      Honey is 25 to 50% sweeter than sugar, and has a distinctive flavor. The flavors and colors of honey can vary depending upon the bees' diet--buckwheat honey, for example, is darker and stronger than clover honey. Baked goods made with honey are moist and dense, and tend to brown faster than those made with granulated sugar.

      Use ¾ cup plus 1 tablespoon honey in place of 1 cup sugar, and reduce the other liquid ingredients by 2 tablespoons. Unless the recipe includes sour cream or buttermilk, add a pinch of baking soda to neutralize the acidity.

      Maple syrup is made from the sap of sugar maple trees. The sap is boiled down into a sweet, delectable syrup. Grade A maple syrup is golden brown and has a delicate flavor. Grade B is thicker, darker, and is better for baking because it has a stronger flavor--and it costs less.

      Although maple syrup is only 60% as sweet as sugar, use ¾ cup for every cup of white sugar and decrease the amount of liquid by 3 tablespoons to compensate for its liquid state.

      Molasses is a byproduct of refined sugar production. It contains small amounts of B vitamins, calcium, and iron. Molasses imparts a dark color and strong flavor to baked foods, but is not as sweet as sugar.

      When substituting molasses for sugar, use 1 1/3 cups molasses for 1 cup sugar, and reduce the amount of liquid in the recipe by 5 tablespoons. Molasses is also more acidic than sugar; add ½ teaspoon baking soda for each cup of molasses used. Replace no more than half the sugar called for in a recipe with molasses.

      Corn syrup is known as an "invert sugar;" it is useful in cooking and candy-making because, unlike other sugars, it does not crystallize. Corn syrup is less sweet than sugar, and does not add flavor like molasses or honey. "Golden Syrup," common in the United Kingdom, is a refinery syrup made from sugar. It is used in place of corn syrup. Some cooks believe sugar syrups have a livelier flavor than corn syrups and add more character to dishes such as pecan pie.

      Other Natural Sweeteners

      Refined fructose is sweeter than granulated sugar. It can be easily substituted in baking recipes--simply add one-third less. Some tasters find that, although products made with fructose taste sweet, they also taste a little flat. Fructose attracts more water than sucrose, so fructose-sweetened products tend to be moist. Baked products made with fructose will be darker than if they were made with white sugar. Fructose is available in health-food stores.

      Brown rice malt syrup consists of maltose, glucose and complex carbohydrates. It is an amber-hued syrup resembling honey, but it is not as sweet as honey. It can be substituted cup per cup for granulated sugar, but the liquid ingredients should be reduced by ¼ cup per cup of rice syrup. Enzyme-treated syrup, as opposed to malted syrup, will tend to liquefy the batter of a baked product. Use the malted syrup for best results.

      Fruit juice concentrates, such as apple juice concentrate, orange juice concentrate, or white grape juice concentrate, are wonderful substitutes for sugar and add interesting flavors as well. Juice concentrates are made up of fructose and glucose. Use ¾ cup for every cup of white sugar, and decrease the amount of liquid by 3 tablespoons.

      Stevia is a naturally sweet herb that has been used for hundreds of years in South America. Since neither the herb nor its powdered form has been approved as a food additive by the FDA, it is available only as a dietary supplement.

        Artificial Sweeteners

        These sweeteners have been approved by the FDA and are available for home use. While they provide a sweet taste, artificial sweeteners lack the browning, tenderizing and moisture-retaining properties of granulated sugar. Sucralose is the one sweetener than can be substituted cup-for-cup for granulated sugar in baking.

        Saccharine is 200 to 700 times sweeter than sugar. It can be used in baked goods. However, the manufacturer recommends substituting it for only half of the sugar in a recipe. Substitute 6 (1-gram) packets for each ¼ cup sugar. It is sold under the name Sweet and Low®.

        Aspartame is 160 to 220 times sweeter than granulated sugar. This sweetener is heat-sensitive: it loses its sweetening power when heated, and cannot be used for cookies or cakes. The manufacturer does recommend trying it in no-bake pies and in puddings after they have been removed from the heat. Substitute 6 (1-gram) packets for each ¼ cup of sugar. It is sold under the names Equal® and NutraSweet®.

        Acesulfame potassium is 200 times sweeter than sugar. It is heat-stable, so it can be used in baking and cooking. Use acesulfame K in combination with granulated sugar when baking. Substitute 6 (1-gram) packets for each ¼ cup sugar. It is sold under the brand names Sunette® and Sweet One®.

        Sucralose is made from sugar, but is not metabolized by the body like sugar. It is 600 times sweeter than granulated sugar. Granular sucralose is the form used when baking. Substitute 1 cup granular sucralose for each cup of sugar called for in the recipe. Recipes made with this product tend to bake faster than usual, so check for doneness sooner than the recipe specifies. It is sold under the Splenda® brand name.

        Sep. 4, 2009 12:44 am
        I am interested in substituting Splenda's Baking Blend instead of sugar for major baking.(cookies, pies, and cakes) It says to cut the amount sugar in half. How will that affect the outcome of my German Chocolate Cake or Pound Cake? Any thoughts?
        Sep. 5, 2009 6:32 pm
        This article didn't address crystallized fructose, which I use due to chemical diabetes. I'm having a hard time with it in certain recipes. For example, once crystallized fructose dissolves, it will stay dissolved rather than crystallize again. For this reason, fructose will not work for crispy cookies. In custards, the fructose tends to produce a pudding that has a little more bleed-off water. It tastes great, but the texture is a bit off. I will keep using it, but am certainly making notes about what it works with and what it doesn't.
        Eva in Texas 
        Sep. 17, 2009 8:38 pm
        I am thinking about eliminating sugar altogether from recipes...not worried about taste, more about texture/baking times, etc. Most of the recipes I use are too sweet. Anyone ever tried just omitting the sugar?
        Sep. 23, 2009 7:22 pm
        I don't even buy refined sugar, and lately I have been using stevia. The problem arises when you lose VOLUME in your recipe. If you have arecipe that calls for two cups of sugar, and you omit the sugar and add 1/2 tsp of stevia instead, you need to make up the volume. Unsweetened applesauce can work if you are not making drop cookies (for example) I just bought some steviva... It's a blend of stevia and erythmitol. I can't wait to try it. I won't use splenda anymore either. Nothing artificial, thanks.
        Sep. 23, 2009 8:27 pm
        I tried using Splenda in a fudge sauce recipe instead of sugar, but the consistency was not the same. It was not smooth and creamy like the original recipe. I'm guessing that Splenda does not liquify like sugar. Any other sugar substitutes that I could use? And what ratio? Where could I buy it?
        Sep. 23, 2009 10:54 pm
        I dont use anything for the last 2 years for my cakes and breads but splenda (or Altern -generic) since I have hypoglycemia which means I must watch my sugar intake. I use all whole grain flours with some gluten for cakes to lighten them and it seens to make them moist and tender. We havent bought any white flour or refined white non-cane sugar in over 3 years now and none of my usual recipes are affected negatively - except the chocolate sauce I make for ice cream and the royal frosting my family used to enjoy with my formerly white coconut cake. When I make chocolate sauce with splenda I add cocoa powder to hot water, heat until it becomes thick then add the splenda to taste, vanilla and small pat of butter. Since splenda does not melt the sauce doesnt become thinner so take off heat once everything appears the right consistency for you. Enjoy as you would anything with sugar but without the calories and undesireable effects sugar may have on some people.
        Sep. 24, 2009 12:47 am
        i know someone that only uses splenda, and she told me to use 2/3 of a cup instead of 1 cup sugar, because it is so much sweeter. also to add some baking soda, i think 1/2 a tsp but i'm not sure...
        Sep. 24, 2009 6:21 am
        Where is Stevia on the list. In contrast to the other "artificial" sweeteners mentions (Stevia is plant based) it has no health negatives, no special allergenic properties and is very potent. I use 1 tsp to replace a cup of sugar. No aftertaste if you use the Stevita brand.
        Sep. 24, 2009 7:12 am
        I agree that Stevia is missing from this list. Actually, in my opinion, it is the best alternative for sweetness. You do lose volume, so I'd like to see others' ideas on how to make that up besides applesauce.
        Sep. 24, 2009 8:18 am
        I would love some answers to the questions about the use of Stevia too. There must be someone out there who's done some experimenting and are willing to share their findings.
        Sep. 24, 2009 8:25 am
        I am also one who'd like to know how to replace the volume lost with stevia b/c that's primarily what I use now, too. I don't use anything artificial. When baking cookies I still use sugar but reduce the amount. But I'd love to know how to replace that with stevia.
        Sep. 24, 2009 9:23 am
        What about agave nectar? It is a natural sweetener and is like honey.
        Sep. 24, 2009 10:05 am
        How can I cook with Splenda and still have the right consistency? Whenever I substitue it for sugar in cookies, they turn out to be dry and nasty. Plus, there's that awful aftertaste. I have gestational diabetes and it's sometimes hard to satisfy my sweet tooth cravings!
        Nancy Jenkins 
        Sep. 24, 2009 11:46 am
        I also would like to know about agave nectar!!!!
        Sep. 24, 2009 11:54 am
        I do al ot of my baking with STEVIA. It is fabulous. But as other reviews have said, it does lose in volume because of it's sweet potency compared to sugars. In rplace of a cup of sugar I use a clear fiber fill (like metamucil of fiber fill brands) to fill up the rest of the cup. 1 tbsp stevia, the rest fiber fill. I have tried 1/2 cup applesauce 1/2 cup fiber fill and then 1 tbsp stevia and that worked well too. Hope this helps. Enjoy being healthier!
        Sep. 24, 2009 1:53 pm
        i would like to know the approximate substitution for splenda to sugar for making jellies and jams. I have heard that the 1 to 1 ration is too sweet. conny
        Sep. 24, 2009 3:41 pm
        Agave, which is derived from a cacti plant, is an incredible sugar substitute. It is the consistancy of honey, but very little is needed, as it is VERY sweet. $7 for the huge bottle, and it lasts forever. It does not give foods that "off" taste that a lot of artificial sweetners do. Truly fantastic, I highly recommend giving it a try!
        Sep. 25, 2009 4:28 am
        As far as the Splenda in Jams and jellies,I learned teh hard way!! My recipe called for 7 cups of sugar so I used 3 1/2 cups of Splenda and that was still way too sweet,when I tried it it was so bitter it made me sick,so I cut it down to 1 1/2 cups Splenda to 5 cups of fresh Grape juice and that was a whole lot better.Hope this helps!!
        Sep. 25, 2009 10:14 pm
        When using agave as a substitute for white sugar, use 25% less than the amount called for, and reduce the liquid in the recipe by 1/3. It is also recommended to reduce the baking temp by 25 degrees.
        Sep. 26, 2009 3:41 pm
        I bake with Splenda Blend ALL the time. I make all our bread as well as cookies, cakes, etc. If the recipe calls for 1 cup of sugar, I use 1/2 c. of Splenda Blend. If it calls for 3 Tbsp. of sugar, I use 1 1/2 Tbsp. of Splenda Blend. It goes for everything, whatever it says for sugar, do half the measurement for Splenda Blend. Same for the brown Sugar Splenda Blend.
        Sep. 27, 2009 8:16 am
        When i substitute Splenda for sugar, I can always taste a difference in my baked goods (chemical taste). I have only used it cup for cup replacing sugar. Maybe I'll try it using 1/2 the amount the recipe calls for, as you have suggested. I hope this works!
        Sep. 28, 2009 10:47 am
        Found this online: Here is a Stevia conversion chart: 1 Tsp Stevia (powered)=1 Cup Sugar 1 Tsp Stevia (liquid)=1 Cup Sugar 1/2 Tsp Stevia=1 Tbsp Sugar 6 Drops liquid Stevia=1 Tbsp Sugar A pinch of Stevia=1 Tsp sugar 2 drops liquid stevia=1 Tsp sugar The bulk or consistency that sugar normally would add can be replaced with applesauce, fruit puree, canned pumpkin, fruit juice, yogurt, or any ingredient that will taste right with your recipe and add moisture. For everyone cup of sugar that is replaced by stevia 1/4 to 1/2 a cup of the bulk should be added.
        Sep. 30, 2009 6:12 pm
        When a recipe calls for brown sugar, I use Splenda plus 1 tsp. dark molasses per cup. Although the molasses is high carb, it hasn't nearly the carbs or calories that white sugar or brown sugar have. Add Splenda with the dry ingredients in cookies or muffins, rather than trying to cream it with the butter or applesauce, egg, etc.
        Dec. 10, 2009 8:52 am
        I like food but i like DUCKS more.
        Dec. 15, 2009 2:01 pm
        i have been growing stevia for 2 to 3 years now. I have done some reserch and testing but hears what i know. dont putt it in bread it wont rise. stevia kills the yeast. im not sure how to cristallize the steviosides sugars. but im trying. stevia is around 8 times stronger than granulated sugar and has an aftertast that can be removed by further prossessing. The best way of reproducing the plant is buy rooting clipings from earlyer grouth after the flowering starts the branch tends to die.
        Dec. 29, 2009 6:37 pm
        My husband is an insulin dependent diabetic. I frequently use splenda and don't have any real issues with it. However, i used it in yeast rolls. They did not brown and were hard as a rock. Any suggestions?
        Feb. 8, 2010 2:13 pm
        If you haven't discovered the wonders of AGAVE NECTAR (light, not dark) for baking muffins & loaves then you're missing an AWESOME way to bake for diabetics. I replace it, like for like with sugar & don't adjust any other ingredient. My husband & I are both diabetic & he just raves at how wonderful the baked goods taste. Neither of us can tell any difference other than it makes the breads slightly denser & moister. I don't think it would be successful in thinks that need to be light, such as cakes & cinnamon rolls. For those I use IDEAL sweetener which I've found to be the best of the bunch as far as a granulated sugar substitute, so far.
        Apr. 15, 2010 2:53 pm
        i was wondering, on some of the recipes, they have "white sugar" listed as an ingredient.does that mean the regular granulated, or white confectioners sugar? im sorry if this a noob question i just want to try a recipe out but i don't want to waste anything by messing it up. BTW i am new to baking
        May 1, 2010 12:37 pm
        Does Agave Nectar feed the yeast in bread? This is needed and splenda does not work in yeast breads. If Agave Nectar does indeed work I will definitely make that switch.
        May 5, 2010 3:42 pm
        Our family really likes Xylitol. It is cup for cup so you can still make sugar cookies and stuff. Prevents tooth decay and tastes (we think) much better then Stevia. I made Almond Butter cookies the other day and they didn't last long!
        May 7, 2010 1:54 pm
        You can also use powdered milk to replace up to 1/2 the sugar in a recipe, it helps keep the texture right. So, if you recipe calls for 1 cup of sugar, try 1/3 cup powdered milk, and 1/3 cup sugar and see how it tastes. You can also sprinkle sugar on top of cookies, you will use less, and still get the sweetness when you bite.
        Jun. 22, 2010 2:31 pm
        yolita, did your jam set up all right??
        Jul. 1, 2010 1:53 am
        Marlene Koch has written cook books using Splenda. Her recipes address the volume issue. For me, her cook books are the go-to authority.
        Jul. 7, 2010 12:57 pm
        I have used Splenda for cookies and cakes and it is the exact substitute for Splenda as sugar. Whatever the recipe calls for of sugar, that's what you use of Splenda. I use Splenda all the time for baking
        Jul. 9, 2010 4:27 pm
        I love stevia for a sweetener. I use it in aglass of tea and also glasses of lemonade.
        Jul. 12, 2010 2:10 pm
        For those baking with stevia- 18 individual packets equals 1 cup of suger.
        Jul. 19, 2010 8:06 am
        About sucralose, your statement "It is 600 times sweeter than granulated sugar," is very misleading. That should say "In it's original form, it is 600 times sweeter than granulated sugar," because the form that we buy it in, such as in Splenda (or store brands), is bulked up with maltodextrin (packets and granular) and dextrose (packets) to match measurement of actual granulated sugar. This mistake is all over the web. The real truth can be found at Splenda's website's FAQ under, "Why are the ingredients maltodextrin and dextrose in SPLENDA® No Calorie Sweetener Products?"
        Jul. 20, 2010 6:26 am
        I too use xylitol. It has a very low glycemic index. It has no aftertaste unlike Stevia and can be used in all your recipes that call for sugar. Research xylitol on the internet and find out about how it prevents tooth decay and is now being used in some countries to treat ear infections.
        Jul. 24, 2010 4:13 am
        I too prefer agave nectar but would love more information the conversion
        Jul. 26, 2010 8:04 pm
        confectioner sugar subitute
        Jul. 28, 2010 4:22 pm
        Looking for cookie (especially chocolate chip) recipes using sugar substitutes. Any sugestions?
        Aug. 9, 2010 11:50 am
        I would like to start preserving fruits, beets, tomatoes, etc. My question is can I substitute AGAVE instead of sugar? You can use agave in baking so why not in preserving. I know I can use Stevia, etc but have my heart set on using Agave-a natural syrup from a plant in Mexico. I have been searching on the internet but have had no luck as of yet. I really do not want to do trial by error. Any help would surely be appreciated. Thankyou in advance. Christine
        Sep. 29, 2010 5:43 am
        I have evolved into using organic and fresh foods whenever possible. I now want to make the switch from processed sugars to healthier alternatives and THIS article was all I needed. Thanks so much, Allrecipes is always the first place I go to for my recipe and food questions! Maple syrup here I come!
        Nov. 13, 2010 12:24 pm
        I just bought a jar of light &amber Agvae Nectar. I want to use it for baking and other cooking. This morning I used it in my coffee, instead of sugar. I also use the powered creamer, so I couldn't tell the difference. I have read some other comments about others using agave. Would anyone using agave in recipes please contact me? I am a registered member, so I believe we can send each other emails. I would like to communicate with others about using agave. Look forward to hearing from other allrecipe members.
        Dec. 13, 2010 4:52 am
        For those that are using AGAVE nectar please see the articles below. (Copy and paste into your browser if it's not highlighted) Very shocking, but informative.

I personally use stevia and xylitol and they work great!
        Dec. 13, 2010 4:55 am
        I'm reposting the links individually due to the fact that it's hard to tell where the links above begin or end. So here is the first link on AGAVE NECTAR:
        Dec. 13, 2010 4:57 am
        and here is the second link on AGAVE NECTAR:
        Kathy L. 
        Dec. 30, 2010 7:19 pm
        Hi, I just found this site and I also bake with Splenda for several diabetic clients of mine. The formula I use is very simple: 1/4 granulated sugar to 3/4 Splenda. I use it for beverages and baked goods. As for Stevia, I am experimenting with it now, but I have baked cookies with it that came out fairly well. I use cornstarch to replace the volume in baked goods with very good results.It makes the cookies a little more fragile, but no taste different at all. Hope this helps. Working on the agave soon.
        Jan. 12, 2011 10:24 am
        My husband is diabetic and I use Splenda in a banana nut bread recipe - I too use 3/4 cup Splenda and 1/4 cup granulated sugar instead of 1 cup of sugar and the bread rises and comes out great with no aftertaste - the main problem with using Splenda for baking is that things don't rise unless you use a little granulated sugar, I'm guessing to activate the yeast - in the bread, I also use a heaping 1/2 teaspoon of baking powder instead of just 1/2 tsp and it probably helps also - the bread also bakes in 45 minutes instead of an hour as called for with the basic recipe
        Feb. 2, 2011 1:29 am
        Agave/fructose is not an appropriate sugar substitute for diabetic diets. The American Diabetes Association once approved it, but has changed their mind. A small amount here and there is OK, but not to replace the massive amounts of sugar in sweet baked goods. "Therefore, the use of added fructose as a sweetening agent in the diabetic diet is not recommended." ( also see:
        Feb. 23, 2011 11:53 am
        Does anyone have any info on sucanat (sugar cane natural)?
        Mar. 1, 2011 7:11 am
        As my body cannot process more than apprx. 8-9 grams of sugar I now use sugar substitutes. I also am a cake, etc baker and have taken cake decorating classes. Anyone out there have a good receipe for ROYAL ICING and FONDANT made with the new Ideals Confectionery. When I sub cup for cup it just doesn't come out to the right consistency any suggestions. Cakes from scratch also do not have the same consistency.
        Jun. 3, 2011 4:23 am
        Actually, stevia has been approved by the FDA since 2008. Still a sugar substitute, but approved nonetheless.
        Jun. 7, 2011 6:22 am
        Splenda is measured cup for cup... I use it for things like breads, cookies & cakes etc... I haven't ever had a problem with it. Everyone loves my baking. It's funny, most people don't know that I use splenda but when I tell people some will say "yeah, I can tell, it tastes funny". They wouldn't have known the difference if I hadn't told them. I always chuckle when that happends. I haven't used it for syrup or jam or things like that. Splenda is made from sugar by thw way...
        Jun. 17, 2011 6:14 am
        I'm with Alex on the switch to pure glucose (aka corn sugar and dextrose). I have been using it in everything I make since I was told by a doctor to minimize fructose exposure. Pure glucose may be a little less sweet than sucrose due to the lack of fructose, but I find the reduction in sweetness makes the other flavors easier to distinguish.
        Jul. 18, 2011 10:43 am
        Does anyone have a solution for the lack of browning in baked goods with sugar substitutes?
        Jul. 18, 2011 10:53 am
        Mexican lover says they use fiber fill (like)metamucil. What other fiberfill is available in the grocery category?
        Jul. 24, 2011 6:22 am
        How do I take honey out of a recipe? My son is too young to eat it.
        Aug. 14, 2011 1:06 pm
        I have tried using Splenda to substitute sugar in my recipes and the consistency just isn't right. It turns out flat. Do I reduce the amount or add something? Can anyone make any suggestions?? Help!
        Oct. 24, 2011 2:43 pm
        Dates are a great substitute for refined sugar in baked goods. Dates have a lot of fiber, antioxidant polyphenols, potassium, vitamins and minerals. How do you replace refined sugar with dates? Check out my cookbook, Bake With Dates, available on Amazon, and my web site:
        Oct. 28, 2011 1:17 pm
        Thank you I will be printing this out and I can see my self using this info a lot!!! I want to get away from refined sugar all together thank you!!
        Nov. 11, 2011 9:36 am
        All the posts here are about replacing sugar. I want to know how to REDUCE sweetness in yeast breads. I have recently started baking breads but all the recipes for whole wheat breads I try have turned out to be too sweet for me. How do I reduce the amount of sugar/honey in the recipes without affecting the texture of the bread.
        Nov. 15, 2011 6:30 am
        Stevia is 300 times sweeter than sugar and has a bitter taste to it. The browning reaction of the cake made with stevia didn’t occur which may have affected its sensory qualities along with its poor taste. Stevia ranked the lowest on the sensory evaluation and produced the smallest volume of product. For these above reasons, it is not suggested that stevia is used as an alternative in baking. (Other sweeteners tested in experiment include white sugar, brown sugar, fructose, honey, sucralose, aspartame, stevia, and demera.)
        Nov. 18, 2011 5:24 pm
        my husband has cancer and i have read that sugar attracts cancer like bees to a flower. we are trying to use all natural, almost vegan diet, but i am looking for a chart that i can use to substitute sugar for things like date sugar, agave, etc. any ideas? many thanks!
        Nov. 25, 2011 12:58 pm
        I am sensitive to any artificial sweeteners. Can I substitute white granulated sugar for truvia or any other sweeteners in recipes. Thanks for your help.
        Dec. 22, 2011 9:57 am
        Arembe: My husband also has cancer and we are trying to stick to a vegan diet. We have been using Stevia in small amounts. Check out the Budwig diet and website, they have a lot of good information and receipies for cancer patients.
        Dec. 27, 2011 6:28 pm
        Beet juice granulated sugar is a vegetable and I use it cup per cup in lieu of cane/corn based table granulated sugar. Sometimes it doesn't dissolve completely, but it has an excellent taste and no after-taste--to me anyway! I have "Brittle" diabetes and plus I am also allergic to large amounts of cane/corn based sugars, such as in colas and stuff. I have to buy Beet juice sugar over the internet as I cannot find it on the store shelves. I've also used Date Palm Sugar as a substitute for brown sugar. It's not bad either. It sure was nice to discover these products and be able to taste cookies again.
        Jan. 13, 2012 4:33 pm
        I use the stevia in the raw. It comes in a big bag, it is next to the agave nectar in the stores, usually. But, this particular kind is a cup for a cup. So whatever u use for sugar u use the same amount in this stevia shld help with volume issue...I am a huge stevia fan!
        Feb. 3, 2012 10:51 pm
        I love stevia too and use it a lot in drinks, homemade yogurt, etc. When I bake with it I have just cut the sugar in half, added stevia and applesauce. I don't use stevia in the raw in the big bag because it has maltodextrin in it and an awful aftertaste (I heard maltodextrin also causes weight gain). The stevia in the raw in the packets doesn't have the maltodextrin. For baking I would use the pure stevia you can buy at health food stores. Now brand and sweet leaf are good ones. I have used it in banana bread without any sugar, it turned out good (probably because of the sugar in the bananas and applesauce), it didn't brown much and was a bit heavier, but my diabetic friends really liked it. I continue to experiment with it.
        Feb. 29, 2012 12:28 pm
        Maltodextrin is made from starches, in the US that would be corn. I don't know it's Glycemic Index but coming from corn it maybe high, so if you are diabetic I would do a little research to see if the MD will spike you blood sugars. Also remember just because we use (in this case) corn to make the MD, that dosen't make it "unnatural or a chemical" it has just changed form, not unlike adding tea to water. Have a good day... always research.. no paranoia.
        Apr. 20, 2012 5:52 pm
        You may all think I am out of my mind but when I use anything with chocolate I will use stevia and spinach and yogurt. Sometimes when I give these muffins or cake to my grandchildren they have no idea that they are eating healthy....thank you all for the ideas...
        Jun. 21, 2012 6:50 am
        I have been using a product called "Whey Low"(Has both white and brown sugars). I can not find alot of info on it and it is hard to find . But I LOVE it , it tastes , cooks and reacts just like sugar . It was developed by a doctor for his diabetic wife. It does not seem to spike my sugar and I can make one batch of whatever for everyone !!
        Jul. 2, 2012 4:07 pm
        What about agave? it is natural and a low-glycemic sweetener. How do I adjust my baking recipes to use agave instead of sugar?
        Jul. 31, 2012 3:34 pm
        Those who are using Stevia: it has not been approved by the FDA. Remember the FDA has found problems with artificial sweeteners in the past (saccharine caused bladder cancer in rats). Since Stevia is natural, not chemical like saccharine, I think it would probably be safer, but just wanted to throw that out there so you can make you own informed choice. I'm going to try Stevia, just not go crazy with it.
        Sep. 12, 2012 9:31 am
        Does anyone know how to bake with erythritol?
        Sep. 16, 2012 11:57 am
        Hi I am new to sugar substitutes and the recipe I am wanting to do just asked for 1 cup of granulated sugar substitute. What is it asking for exactly? The book doesn't give any exact answer
        Dec. 22, 2012 8:54 pm
        Agave nectar has a low-glycemic index for one reason only: it's largely made of fructose, which although it has a low-glycemic index, is probably the single most damaging form of sugar when used as a sweetener. With the exception of pure liquid fructose, agave nectar has the highest fructose content of any commercial sweetener.
        Jan. 17, 2013 12:31 am
        I want to make a recipe that calls for splenda - people say they used regular brown sugar in place of the 1/2 cup of splenda. Would I use 1/2 cup brown sugar or more or less? Thanks!
        tennessee cowboy 
        Apr. 21, 2013 4:29 pm
        I am striving for a low sugar diet, and I love Ice Cream. The best subsitute I have found is WheyLow. It has 1/4 to 1/3 the glycemic index of sugar (comparable to xylitol) and works like sugar in baking and ice cream.
        tennessee cowboy 
        Apr. 21, 2013 4:30 pm
        I remain interested in other ways to make ice cream scoopable without sugar and cornstarch, by the way. Suggestions welcome.
        May 21, 2013 12:23 pm
        No matter how old these particular comments are I appreciate them. My grand-son is coming for his 6th b'day, he is diabetic & gluten intolerant. All I was looking for was something i could bake that would be sweet and safe for him, and that I could stick a candle in. Now I know how to substitute and can go modify a recipe I know will work. Thanks -
        doreen jewell 
        Sep. 1, 2013 11:05 pm
        Stevia is a naturally sweet herb that has been used for hundreds of years in South America. Since neither the herb nor its powdered form has been approved as a food additive by the FDA, it is available only as a dietary supplement. THIS WAS IN THE ARTICLE :)
        Jan. 28, 2014 6:15 pm
        Stevia has been approved now in 2014. EU banned Stevia until Fall 2012. At that time it had been approved in USA.
        Feb. 10, 2014 3:09 am
        I would like to actually talk about ASPARTAME as well as other sweeteners that are poisonous & shouldn't even be fed to animals. I have been diagnosed with fibromyalgia & it has been getting worse over the past few years. I have always bought sugar free products, not knowing at the time that I have been poisoning myself. Yes I have now discovered stevia or of course the most natural of all products honey & won't be going back to the others, but why are none of the food companies taking any notice of the health risks??? We need to pass the message on!
        Feb. 19, 2014 8:22 pm
        Food companies are interested in the bottom line not public health.
        Mar. 16, 2014 4:37 pm
        Yes, thank-you for actually telling all these people artificial sweeteners Are HORRIBLE POISONS!!! go research how they passed the tests. Every rat died from brain tumors, but money and greed got them to pass. Please do your research people. There are alternatives to artificial sweeteners even for diabetics. Also noticed the links for agave-couldn't get to work but have been told they have tons of pesticides in them. Thanks for the info on how to increase volume when using stevia and I will be trying xylitol now. Processed sugars are nothing but chemicals, very addicting and linked to every health problem out there.
        Dec. 12, 2014 5:45 am
        I have used Stevie..the herbal version..while powder packets in cake measure. Just to taste before adding eggs. Still experimenting. I use oats,finely ground to increase volume lost from omitting sugar, but the liquid ratio changes with oat experimenting. Cakes become dark and dense but taste great.
        Mar. 22, 2015 7:54 pm
        For all of those who use Stevia: I just want to share that once I started using Stevia, I began having bigger reactions to my allergy shots. This was the only thing different, and I didn't figure it out the first time. Once I started correlating the increased reactions with what changed, I did some research. Investigation revealed that if you have a ragweed allergy, there is a cross-reaction with Stevia. That certainly is true for me. Please be aware of this if you have a ragweed allergy.
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