Baking with Stevia instead of Splenda

[Elaine Keller]

The post about the icky aftertaste from Splenda got me to wondering about whether replacing Splenda with Stevia in baked goods would work.

I'm not at all bothered by the taste of Splenda but I do have a nagging worry in the back of my mind whenever I eat it. I don't like to eat processed foods and if Splenda isn't processed I don't know what is.

Has anyone used stevia as a substitute for sugar or Splenda? What was the result?

Elaine

 

[smoogy]

I would like to know to. I'm willing to experiment.

Marla

 

[kathryn]

I haven't used it in baked goods, since I don't make that many baked goods, but I use it in beverages.

I do have a stevia cookbook ("Stevia Sweet Recipes" by Jeffrey Goettemoeller) that gives guidelines for using it in place of sugar. Here are some high points:
By volume, you would use approximately 1 tsp. of Stevia Extract powder (white) or 3-4 tsp of Green Stevia instead of one cup of sugar.
Some stevia recipes brown less than similar dishes using sugar or honey.
FOr baking with stevia, use either slightly less liquid or slightly more flour than would be used in recipes with sugar.
Stevia is much fluffier than sugar, so it scatters more easily than sugar. Make sure to thoroughly mix stevia with either dry or liquid ingredients.
Use stainless steel or oven-proof glassware if the food is to be left in the pan after baking (doesn't say why).


I have another little pamphlet around somewhere that gives more direct substitution info, but I can't find it right now.

For more info, I'd do an internet search under "stevia substitute sugar" or "stevia baking."

 

[smoogy]

Thanks for the info. As usual, a wealth of information!

marla