Ingredient Comparisons

May 6th, 2009 by Jean Duane


Stevia versus Organic Cane Sugar

Stevia versus Organic Cane Sugar

My idea of excitement is to compare what happens to a recipe when you leave everything constant and change ONE ingredient. I think I missed my calling as a kitchen chemist (and by the way, if you know of any good programs, I’d love to augment my education). Anyway, while developing Bake Deliciously! Gluten and Dairy Free, I worked with quite a few different proteins, sugars, flours and starches to develop the best combination. It seemed like all of those experiments may benefit others, so I documented and photographed what I discovered. Here’s an example. This recipe is for a delightful fat-free, high-protein cookie called Chocolate Dreams — a crunchy, meringue based cookie, and naturally GFCF. Here is a photo of what happened when I made them with organic cane sugar versus stevia. Stevia is a sweetener used by diabetics, those who eat low on the glycemic index and those eating a candida-reducing diet. One fortieth of a teaspoon of stevia is equal in sweetness to one teaspoon of sugar. Remember that when you first taste it because it is so sweet it is almost bitter, and you may not like it. But in small quantities, it is really delicious in drinks and in some recipes. Looking at this photo, you can see the difference in the two recipes. The one made with sugar had more ‘bulk’ and actually yielded twice as much. The one with stevia, though good, wasn’t quite as good as the one made with sugar, but if you are craving something sweet and avoiding sugar, this has it all ? chocolate, sweetener and crunch!
Now it’s your turn. What substitutions have you used, and how have they turned out? (c)Alternative Cook, LLC 2009. All Rights Reserved.

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One Response to “Ingredient Comparisons”

  1. Comment by Campbell

    amazing stuff thanx 🙂