In a previous post, we talked about healthy baking and what you can use to replace the usual ingredients you use in baking with. In this post, we will discuss at length the use of sugar substitutes in baking and what benefits you can get by using these. There are a lot of substitutes you can choose from when it comes to the sweetener you use for your baked goods, and the choice you make can affect both the texture and flavor of what you are baking.
What are the best choices for you when you are thinking of substituting your sugar with one of the alternative sweetener options that you have? The choice you make is dependent on a couple of factors. One is the reason why you are using a sugar substitute. Two is how it will affect the outcome of your bake.
Most people use sugar substitutes when they bake cakes, cookies, and even breads because of their health. Sugar substitutes are, after all, touted as the safer and healthier alternative to white sugar. Others use sugar substitutes to simply change how a product tastes and looks, but the most common reason is due to health and the need for a healthier alternative to sugar-laden treats.
Sugar Substitutes You Can Use
There are many options for you to choose from when it comes to your sugar substitutes. Some of the most commonly used are those that are used by diabetics to get the sweetness they want without causing a spike in their sugar levels. These are sweeteners that have very low or no glycemic index and no calories. Some examples of these include popular brands like Splenda, Equal, and Sweet n Low.
There are some sugar substitutes however that are considered not ideal for baking. For example, some sweeteners that are made using aspartame are said to be not good for baking since these change their composition when exposed to high heat. In order for you to ensure that your baked goodies remain safe for consumption, you should read the labels so you know what these are made of.
To help you out, here are some of the sugar substitutes and healthier sugar options you can use for baking:
- Stevia – made using the leaves of the stevia plant, this is considered one of the safest alternatives to sugar in baking. This is because this sweetener is organic and does not change its composition no matter the conditions around it. One teaspoon of powdered stevia is equivalent to one cup of sugar in sweetness. This sweetener is great for diabetics since it has a GI (glycemic index) of 0.
- Coconut sugar – considered a healthier alternative to white sugar or cane sugar, coconut sugar is used in the same way you would regular sugar. When using this in place of your regular sugar in baking, stick to a 1-to-1 conversion, which means one cup of regular sugar is equivalent to one cup of coconut sugar. This alternative has a GI of 35, while regular sugar has a GI of 65.
- Erythritol – a lot of bakers who are avoiding sugar and carbohydrates often swear by this sweetener since it is one of the most stable sugar alcohols around and is great for baking. This alternative has a GI of 1 and each teaspoon of this has only .2 calories. It is used the same way as coconut sugar, with a 1-to-1 conversion ratio.
- Sucralose – one of the most popular brands for this sweetener is Splenda. Another is Equal Gold. Whichever brand you choose to use, always remember that the granulated version if this sweetener is the best for baking. This is used on a 1-to-1 ratio as well. If you are forced to use the powdered version due to the scarcity of the granulated option, each packet is equivalent to 2 teaspoons of sugar, so adjust your recipe accordingly.
