How To Make Cooking With Stevia A Sweet, Sweet Pleasure!There are a few key things to remember when cooking with stevia, but if you manage to keep these things in mind, you are sure to have sweet and tasty recipes every time. Measure In Moderation
So obviously that is something that you need to account for in your recipes. If you are using the herbal advantage brand of Stevia like I do, then you will only need 1/4 of a teaspoon of stevia for every cup of sugar. Obviously that is waaaaaay less than the sugar you would normally use. What type of differences do you think it will make in your baking? "I Can't Believe It's Not Sugar!"I can't either! But it isn't sugar. And as great as that is, you need to remember that you won't be able to use stevia in the exact same manner as sugar. Yes, you will be able to sweeten a lot of recipes, and they will still taste great. But if you are doing any recipes that require your sugar to caramelize, then you won't be able to substitute it for sugar (Because Stevia does not caramelize). Don't Get So Hot...Although Stevia can take quite a beating in the oven, it does eventually become unstable. Just make sure that you don't ever bake it higher than 392 Degree Fahrenheit. At that point the stevia could become unstable, and certainly won't make your recipes taste all that great. So just keep it lower than that, and you've got nothing to worry about! Cooking With Stevia In Regards To YeastStevia will not feed yeast in the same way that sugar does. So don't bother trying to feed your yeast with it. This includes things like water/milk kefir as well. This isn't as big of a deal, but is definitely something that's worth noting. Final ThoughtsStevia is much healthier for you than sugar, but there are the few downsides (Like not being able to caramelize it). But if you are a diabetic, and have no other option, then I would say that stevia is a gift from heaven. You can learn more about Baking with Stevia here. Bake Long and prosper ;)
|
You gotta remember that the Stevia plant is 250-300 times sweeter than sugar.
The Sugar Free Scandal
Do you worry that artificial sugar-free sweeteners are bad for you and your family?
Learn how to bake worry-free (and sugar-free), by subscribing to my newsletter: The Sugar Free Scandal!
And because I want you to build a proper foundation of sugar-free recipes, I'll even give you my e-book: "7 Quick and Easy Sugar Free Recipes" to get you started.
And if you decide to unsubscribe, "7 Quick and Easy Sugar Free Recipes" is yours to keep!
My Journey
All websites are created for a purpose, and although I want to help as many people as possible live healthy, sugar free lifestyles, this website also helps benefit me mentally, spiritually, and economically.
If you're like me and have knowledge or experience that others would want, I can't speak highly enough about SBI!. It's allowed me to bake my passion for sugar-free recipes into an income-generating part-time hobby. Here's how I did it.
I hope my story can also be some sort of inspiration for you!
Itching To Share Your Recipes?
Did you know I've added a useful new function on my site where you can now submit your own recipes for other sugar-free fanatics to use?
Simply scroll to the bottom of any recipe selection page (for example, the Desserts Page, and you can share you recipe there.
Your recipe will then be made into it's very own web page where you can show your friends and family all your recipes.
Plus you'll be improving the lives of many other sugar-free-for-life'ers out there.
Making a difference in the way the world treats sugar starts here and now!
Natural Sugar Substitute Of The Month: Erythritol
Erythritol is a great substitute for sugar, although it is only about 65% as sweet as sugar, so you'll need to use more of it in order to properly bake with it.
Click The Package To Learn More!