posted
I have a sweet tooth and feel deprived. I was wondering if baking with Stevia, the stevia replaced all the sugar. Are there recipes out there, do they taste good? If so, what is the best stevia (I heard there are different kinds) to use?
Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Stevia is the only sugar alternative to use. It is NOT artificial at all but from the stevia plant. Be sure to get PURE stevia as some marketers are putting in cheap ingredients that are not good.
SweetLeaf is a good brand. So is Trader Joe's pure stevia extract (powder in a little canister).
However, baking so often involves foods that are still very high on the glycemic index from the grind of the grain. The finer a grain is ground, the closer to sugar it is, instantly, in your body.
If you have a "sweet tooth" you may be too low in magnesium. You also may need more protein, more good fat and more complex carbs from vegetables, dark berries and tart apples.
You might just go with a bowl of slow-cooked oatmeal and add certain fruits and nuts to that. Maybe use a very little PURE maple syrup and a touch of stevia (so you can use less syrup).
If you are dealing with yeast/candida - it's is especially important to be low to moderate glycemic index. There is still a lot of delicious food you can enjoy, just as close to the way they are grown as possible.
posted
Off Topic, I used that since it wasn't a medical question.
What do you think of agave? I use that to make my iced tea and have used it for waffles, and I use to use it for my homemade granola.
Posts: 471 | From NJ | Registered: May 2009
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posted
Off Topic, I used that since it wasn't a medical question.
What do you think of agave? I use that to make my iced tea and have used it for waffles, and I use to use it for my homemade granola.
Posts: 471 | From NJ | Registered: May 2009
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pamoisondelune
Frequent Contributor (1K+ posts)
Member # 11846
posted
I think baking doesn't work well with stevia, but maybe i didn't have the right recipe.
Try xylitol. It works very well as a sugar substitute on cereal.
----Polly Polygonum ----or Nilufar Knotweed
Posts: 1226 | From USA | Registered: May 2007
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'Kete-tracker
Frequent Contributor (1K+ posts)
Member # 17189
posted
Raw (green) powdered stevia from the natural food store's "bulk products" area can be used for baking, or so I've been told by 2 who use it.
Not sure how the final product's texture consistency will hold up, though. I made some brownies once... They were sweet enough but the texture was very "cakey".
Posts: 1233 | From Dover, NH | Registered: Sep 2008
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posted
It seems that when you use a sweetener, other than sugar, you have to adjust the recipe and the textures are different.
I was reading on www.allrecipes.com about using fruit juice concentrates for the sugars. Is that too much sugar? I am confused about sugar in regards to fruit. On Lyme Strategies they say no sugar, but then I was told I could have the dates with the coconut. (Love them!) For 1.5 it is 28g of sugar. So, natural sugars don't count?
My LLMD allows us to eat fruit and use honey, I know Burrascano is much stricter. I have been doing fine (getting better) in spite of having fruit and honey.
Posts: 471 | From NJ | Registered: May 2009
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posted
When I am too tired to make my granola I eat the plain Cheerios (1g of sugar) and add cinnamon and agave. It's very good.
It seems that when you use a sweetener, other than sugar, you have to adjust the recipe and the textures are different.
I was reading on www.allrecipes.com about using fruit juice concentrates for the sugars. Is that too much sugar? I am confused about sugar in regards to fruit. On Lyme Strategies they say no sugar, but then I was told I could have the dates with the coconut. (Love them!) For 1.5 it is 28g of sugar. So, natural sugars don't count?
My LLMD allows us to eat fruit and use honey, I know Burrascano is much stricter. I have been doing fine (getting better) in spite of having fruit and honey.
Posts: 471 | From NJ | Registered: May 2009
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posted
I have made chocolate cake out of almond flour and cocoa, with butter, milk, egg, baking powder, vanilla and liquid stevia.
You only put in a tiny bit of stevia (and you have to experiment with different brands to figure out how much), so you have to adapt a recipe that uses the sugar for part of the texture and volume of the bread or cake.
Almond flour is mostly protein and not much carbohydrate, but it doesn't absorb water like flour made of grain, so you have to adapt the recipe not to have too much liquid, and to include something to hold it together.
You might get ideas from books on low carb baking, but those often use Splenda or other chemical sweeteners. You're probably better off looking for stevia recipes, and then adapting them to be low carb if they aren't already.
I think that xylitol and erythritol are recommended as better than the other types of sweeteners except stevia, which is the best. I have seen low carb baking recipes that used a combination of two or three of those.
-------------------- Don't forget to laugh! And when you're going through hell, keep going!
Bitten 5/25/2009 in Perry County, Indiana. Diagnosed by LLMD 12/2/2009. Posts: 756 | From Inside the tunnel | Registered: Jan 2010
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Portion control is easily obtained when consuming treats made with xylitol and erythritol. Too much and bowels will be in an uproar.
Just a note to remember that before chowing down a second or third serving. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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posted
Dear j_liz, I have a sweet tooth as well. Both of my parents have one, so you can imagine that my brother and I were both screwed. Someone said before that you only need 8 packets of Stevia per cup of sugar. It also does not lose sweetness when heated. I really liked SweetLeaf, and Stevia in the Raw.
There have been warnings about using xylitol if you have Bacterial Dysbiosis. It could worsen the condition. I have a major case of Candida, and am struggling with that. Agave is great in oatmeal, but is still feeding the yeast. Even natural sugars feed the Candida.
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