Anyone baked with Splenda?
Posted 04 September 2003 - 09:08 AM
Also, can you use it when doing things like beating egg whites and such, or should you just stick to granualted sugar?
Thought I'd ask the experts before I start experiementing.
Posted 04 September 2003 - 01:11 PM
I recently purchased Stevia to try to alleviate the Splenda aftertaste, but that one is even more clearly lacking the structural components of sugar. I haven't tried it yet.
The Splenda website has some recipes, but if you are looking for low carb cooking, they don't usually apply. Good luck!
Posted 04 September 2003 - 02:23 PM
Thanks for the input. I've only used Splenda in my coffee, but my step-mom really likes to cook with it (she's only used the Splenda-specific recipes though).
I'm no expert, but I've given it a try. Here is what I have found: there is almost always a discernible taste when using Splenda.
I don't think I'll bother, I was just looking for a way to cut a few calories out of my tasty desserts, but if it doesn't *work* like sugar and tastes weird, it's probably not worth it to experiment too much.
OK, probably shouldn't get lazy and cancel my gym membership just yet.
Posted 04 September 2003 - 02:38 PM
Posted 04 September 2003 - 03:20 PM
Posted 04 September 2003 - 04:27 PM
I'm not exactly sure how this fits into a low-fat low carb diet. It's got 9 calories a teaspoon -- which is pretty close to real sugar. And 4.4 grams of carbs -- which I think is also pretty close to real sugar. However, the carbs are all "sugar alcohols". I think that makes a difference.
Edited by Stone, 04 September 2003 - 04:28 PM.
Posted 04 September 2003 - 04:39 PM
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Posted 04 September 2003 - 07:06 PM
That said, there will be a cookbook coming out sometime in the future for people who have had stomach stapling; while the author acknowledges that Splenda cannot offer the same structure as sugar, she does include a few recipes for desserts and baked goods using Splenda. The title of the book is Extreme Measures, the author is Susan Nunziato Leach, and the publisher is HarperCollins. It should be out before the end of the year, I think.
Personally, I find Splenda too sweet, and would have to cut back to less than 1 to 1 if I used it in cooking.
Posted 04 September 2003 - 07:44 PM
Then I came across Whey Low. You use it 1-for-1 in baking, it's not nearly as sweet as some of the others and it's also not nearly as expensive. The only correction you make in your baking is to reduce the oven temp by 25 degrees since it browns quicker than sugar. They sell a powdered version, granular, brown (kinda tan, but the taste is there) and a version for ice cream. It's been ok'd for diabetic use, but they also have a version for even stricter diabetes limitations (a little loose on my facts here...forgive me).
I've baked cakes with it. I've caramelized it. I made Italian meringue with it. It basically works just like sugar, but you need to tweak your temp a bit. The only thing I'm not crazy about is using it for non-baked items. It stays a bit grainy in a mousse or whipped cream. I suspect that's the reason for the ice cream version, but I tried that and it was still a bit grainy and when not cooked, seemed sweeter than if I had used regular sugar.
Anyway, I think the stuff is great and you can read more about it at www.wheylow.com. I've gone through more than 15 pounds of the stuff already, mostly playing around and casual baking, and I keep coming back for more. The other junk is still sitting in the cabinet.
Posted 26 September 2003 - 04:46 PM
I'm intrigued, but it's hard to believe...
As for baking with Splenda (I found this thread late)... ugh. I've had lousy luck. It's excellent in cheesecakes and dismal in brownies and cookies. I made "molten chocolate cakes" with a liquid form of it, and they were like a rubber sponge. Mixed half-and-half with Diabetisweet, though, granular Splenda seems to work ok in the little cakes. Haven't tried the mix in brownies yet. I noted some of my experiences in my blog.
Off to go research WheyLow...
Edited by fendel, 26 September 2003 - 08:05 PM.
Posted 26 September 2003 - 06:47 PM
I'd be scared to.
Posted 26 September 2003 - 10:20 PM
Posted 26 September 2003 - 11:26 PM
Posted 26 September 2003 - 11:30 PM
Posted 27 September 2003 - 07:24 AM
I applaud this attitude, but there are people with health problems for whom it will not work.
I think that people need to balance their food choices. Baking with splenda makes dessert a less enjoyable experience, and you are still consuming calories. Why don't you plan in your week or day for those calories? Flour has calories, as does everthing else (except water). I don't cater to "dieting" people as a pastry chef. I believe that dessert can be a part of your life- just not everyday and all the time.
I'm not saying that you have to cater to them, but recognize that they do exist.
Posted 27 September 2003 - 10:13 AM
Posted 28 September 2003 - 12:09 PM
Posted 28 September 2003 - 12:39 PM
I totally agree. I can't speak for diabetics or Atkins people, but for people casually watching calories, a small piece of the real thing is much better than a big wedge of some rubbery, crappy dessert substitute.
I certainly realize people with health concerns DO exsist. My sister has juvenile diabetes. (and has lived with it for 40 years) I'm saying that people need to be very careful about singling out refined sugar as the enemy. Fruit juice and fruit are also things to be very careful of. Pasta, white rice, flour etc... You can make room for a "real" dessert if you are careful with your diet.