THE SUGAR FREE DIVA
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March 28, 2019 at 10:29 pm
I made the “Killer Sugar Free Chocolate Brownies” for a family member with sugar diabetes as a surprise for his Birthday. It turned out to be a disaster – the absolute worst brownies I have ever made. I followed the recipe in detail. The batter was so thick and lumpy, I could not even spread it. I had to put it in the smallest bake pan I could find due to such little thick lumpy batter. I pushed it down with a spoon because it would not spread. I tried to bake it anyway, but nothing changed – it was flat as a pancake. A Big Disappointment! Can you suggest how to correct this recipe?
I am new to baking with sugar and flour alternatives. I want to keep my family healthy by using these alternatives, but I have some questions regarding the better ones to use. There are white granular sugar substitutes that use “erithritol”, “sucralose”, “stevia leaf extract” and “organic stevia (Pyure). There are brown sugar blend substitutes, i.e. Truvia (molasses, erithritol, stevia leaf extract, 4g sugar) and Splenda (sucralose, molasses, 2g sugar, natural & artificial flavors). Which of the White and Brown Sugar Substitutes would you recommend? I am very confused. Thank you!
March 29, 2019 at 9:52 am
It does sound like there was an imbalance in your ingredients. There really is a trial and error when it comes to using sugar substitutes because they behave differently chemically than sugar and because they are not always equivalent to sugar in volume (due to the amount needed to make something taste as sweet as it would be with sugar) and the amount that you need in a recipe. In baked recipes I almost always suggest using an alternative that measures 1:1 with sugar so as to maintain the ratio of dry ingredients to wet. Please check out my guide on baking with sugar alternatives. I think it would help you learn about baking with sugar alternatives. Thank you!
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