Hey Jodelle! Q about Stevia

[dania]

Hi! I just read in another post that you use stevia in baking, and I was just wondering what the ratio is of stevia for sugar. Like, if a recipe calls for 1 cup of sugar, how much stevia would you use in its place? I enjoy all of your knowledge of clean eating, and just wanted you to know that I'm on my way there!

Thanks!
Dani

[bigbadbrandini]

I'm bumping this because I'd like to know the ratio too. I also wonder to myself if this is just another marketing gimmic for artificial sweetener, much like the hype about Splenda when it came out. Is Stevia COMPLETELY natural?

[dania]

Think I answered my own question. Here's a link to some equivalents I found:
http://www.stevia.com/stevia-sugarEquivalencies.asp


Dani

[JodelleFitzh20]

Oh my gosh!!!!!!!!!! I just found this post! Dani, I am so sorry I never saw this sooner! I totally apologize....so here goes...here's what I know on Stevia.
Yes, I totally use it for baking, and it's great! Typically if a recipe calls for 1 cup of sugar, I will only end up using about a tbsp of stevia. A little goes a super long way! As far the marketing of it. It's mostly completely natural. The powdered stuff is obviously processed from the leaf and made into a powder, but a reputable all natural company will do it right. NOW foods is a good one. We carry that brand at our gym. But research has shown it to be very safe and free from harmful chemicals. In fact, stevia in its raw natural state contains over 100 phytonutrients. Even in massive amounts, it is non-toxic, has next to no calories and will not promote tooth decay. If you want it as close to nature as possible, you can get the dried stevia leaves in bulk at your health food store and put it in a tea strainer and add that to your tea or coffee for a completely natural sweetener with no aftertaste and no processing. Also I love using the liquid stevia.
Helpful tips for using Stevia:
Stevia is highly concentrated so like I said a little goes a long way.
You do not need to refridgerate stevia - it is hiighly stable and can be stored at room temperature.
Stainless steel and glass containers are best when using stevia.

There's loads of really great cookbooks out there made for cooking with stevia. one I like is called Stevia Sweet Recipes - Sugar Free - Naturally! by Jeffrey Goettemoeller.

Hope that helps. And thanks for your sweet compliment! Let me know what you think! I'm happy to help (now that I found the post!

[dania]

Jodelle, thank you SO much for answering!

It came just in time, because I have a TON of zucchini from my in-laws garden, and I wanted to make some zucchini bread using stevia, so now I know how much to use!!

I'm also going to check out the cookbook you recommended. Thanks again!!!

dani

[JodelleFitzh20]

Oh, that sounds yummy - let me know how it turns out!!! I just made a healthy (and super easy) glass of chocolate milk with stevia this morning...simply take Almond Milk Unsweetened Chocolate (unsweetened only, contains no sugar) and add a little bit a stevia and mix and enjoy!! Easy and so satisfying - I can't remember the last time I had chocolate milk!!!!!!!!

[LastTango]

I would like to use Stevia, but it is soooo expensive. I have switched to raw sugar for the few things I use it for (mainly for my tea). I don't use alot otherwise. I will have to check it out again the next time I go to the store.

[JodelleFitzh20]

I think you'll find it's really becoming quite affordable and alot easier to find. The makers of "Sugar in the Raw" also just made "Stevia in the Raw" so look for it in stores soon!