Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
It is NOWHERE near as sweet. It's best to sub some of the sugar with the erythritol, rather than all of it.
I like the taste of it, it's just not a full-on substitute for sugar.
It is NOWHERE near as sweet. It's best to sub some of the sugar with the erythritol, rather than all of it.
I like the taste of it, it's just not a full-on substitute for sugar.
Thank you. I think I will try a tiny batch and see how it works. Bet it would make a great cheesecake.
I bake with it. The brown sugar Swerve is the closest to the real thing, but like ChessieMom said, this is not as sweet. I can't do sugar. I up the sweetness with some additional packets of Splenda.
Erythritol is 75% as sweet as sugar. It is great for baking. If you want sugar free I would combine with pure Stevia to add sweetness to the same level as sugar. If you don't want sugar free, use all sugar.
Tried some just as a teaspoon in coffee - didn't like the "cooling" effect. I think it tastes more like sugar than most substitutes but I also find that it has the same unpleasant side effects (in larger doses) as other sugar alcohols (mannitol, sorbitol, xylitol, lactitol, isomalt, maltitol), just to a slightly lesser degree.
If you've had problems with the others, approach this one with caution.
I just stick to regular sugar now, in lesser amounts, I've given up on all the substitutes.
__________________
Moderator posts are in RED.
Moderator for: Oregon (and subforums), Auto Racing.
When you signed up for an account, you agreed to abide by the site's TOS and rules. You really should look through them.
City-Data Terms of Service: https://www.city-data.com/terms.html
City-Data FAQ: https://www.city-data.com/forum/faq/
For baking I use a combination of Bocha Sweet (a natural non-glycemic sweetener) and erythritol. The Bocha is expensive, but it's not a sugar alcohol and doesn’t have the unpleasant after taste of stevia. Both are less sweet that table sugar so the amount used in recipes has to increase by about 25%. I’m not afraid of using sucralose and I’ll often add that as well to round out the flavor.
You will also find it blended with other sweeteners for a bit less.
A note on sugar alcohols, Xylitol is the closest in taste to actual sugar. It's not zero glycemic but it is pretty low at 7.
One of the drawbacks of the substitute sweeteners that are many times sweeter than sugar (sucralose, stevia, monk fruit, etc.) is their effect on bulk and mouth feel. Many recipes assume the volume/bulk of sugar and a syrupy, sticky consistency as part of the final product. Recipes that require browning or caramelizing also won’t work well unless the sweetener can produce those colors.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
