Baking with Stevia
Satisfy your sweet tooth without sugar. Make space for stevia in your kitchen cabinet. Though it can be up to 300 times sweeter than sugar, stevia is a healthy alternative with zero calories or carbohydrates. Stevia is safe for fructose malabsorption patients. Additionally, it is a good alternative sweetener for diabetics and those cutting sugar intake.
Stevia is available in powder or liquid form in most supermarkets. Look for it in the health foods or baked goods sections. It is also used in some commercially flavored drinks and soft drinks. Stevia is derived from the stevia plant, native to Paraguay and Brazil. It has been added to sweet teas and used for medicine for over a thousand years.
Try replacing the sugar with stevia when baking desserts. Each stevia brand defines its sugar to stevia ratio. Check the label when measuring the sweetener at the time of baking. Noteworthy tip, you cannot do a direct substitution with sugar and stevia.
Let’s get started:
Substitute every teaspoon of sugar with :
Substitute every cup of sugar required with :
- 1/3-1/2 teaspoon of stevia powdered extract
- 1 tbsp of stevia liquid
- 18-24 single serving packets of stevia
Substitute every tablespoon of sugar with :
- 1/4 tsp of stevia powdered extract
- 6-9 drops of stevia liquid
Replace the bulk of sugar you have lost with a bulking agent such as egg whites, yogurt or fruit/veggie puree. Water may also serve as a bulking agent, depending on the dessert being made. Increase the quantity of the particular ingredient, if using one of these bulking agents in your recipe. Add small quantities bit by bit to get a good consistency and a smooth batter.
Be cautious at first, stevia can have a bitter aftertaste. Sample the taste first before incorporating it generously in your batter. Start by substituting half or quarter the amount of sugar with stevia. Increase it or continue adding in moderate quantities based on your preference.
I made a delicious pumpkin bread using the stevia packets. It will be the topic of my next post. In the meantime, I have some more experimenting to do. I hope you try it and let me know how it works out!