Stevia can be used successfully in baking and safe for fructose malabsorption

How to Bake with Stevia

Stevia is a healthy sugar alternative with zero calories or carbohydrates and is safe for fructose malabsorption patients. Additionally, it is a good alternative sweetener for diabetics and those cutting sugar intake. Learning to bake with stevia is a great way to create delicious treats without sugar.

You can find stevia 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.

To successfully bake with stevia:

Substitute every cup of sugar 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. Use water as well 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. In my experience, I find that it can have a “sweeter” taste than sugar, so I do tend to use less.

I made a delicious pumpkin bread using the stevia packets. My preference is the powdered stevia over the liquid – seems more like using sugar. I hope you try it and let me know how it works out!

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