1

votes

Substituting sugar in baked goods

Answered on September 12, 2014
Created July 12, 2011 at 5:41 PM

My mom made THE BEST cake I've EVER had (Paleo or otherwise) last time I went home. Good stuff: coconut flour, eggs, butter, coconut milk, cocoa powder... and a cup of sugar. I'd like to recreate this with liquid stevia and share it on my blog, but I'm not so good with baking. I'm thinking of using 1 c. applesauce sweetened up with stevia. Any idea how this will turn out? I don't want to waste my ingredients. Any other, better ideas?

2f361c2cec9ddf7409bf0094977aac1e

(150)

on September 07, 2013
at 01:28 AM

Could you reiterate Robb Wolf's rationale for granulated dextrose being chemically preferable? I'm not finding it as easily as I'd like to on his website.

016de26fe61daf799662d3b7b2468324

(688)

on July 13, 2011
at 09:40 PM

I'm not sure of the chemistry behind it, sorry, only that he says dextrose (glucose) is much better than fructose or sucrose.

16e617676c5ac710e5235e0b773edc0b

(2640)

on July 13, 2011
at 12:03 AM

Please explain as I'm completely stunned that anyone would recommend pure glucose as an alternative to white sugar. I've heard of dextrose for quick energy for intense workouts but baking? Color me skeptical I'd stick with liquid stevia or even erythritol or xylitol before I'd go the dextrose route.

Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on July 12, 2011
at 09:28 PM

kelly- agave syrup is high fructose, like 80+ percent and some of it is unbound.

Medium avatar

(39821)

on July 12, 2011
at 08:59 PM

Dextrose, maltose or rice syrup would be better choices than fructose-bearing things like applesauce, honey, agave etc.

345c1755efe005edd162b770dc6fb821

(8767)

on July 12, 2011
at 07:56 PM

what he said! bananas and homemade applesauce add moisure and some sweetness, but 3-4 dates helps alot. I just started using agave syrup, I thought stevia breaks down when you bake with it....could be wrong

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7 Answers

3
9759643ce5d97ab8fa649ae954656c4c

on July 12, 2011
at 09:04 PM

If you use applesauce, you will need to cut down on wet ingredients elsewhere. Use less coconut milk.

Sugar caramelizes and causes browning in baked goods. It's very difficult to get both the correct texture and flavor in baked goods without some sugar. Stevia is extremely sweet, but it's only a partial sweetness. It lacks the complete tongue sweetness that sugar has, not to mention the browning and other chemical reactions in baked goods such as feeding yeasts. For that reason it falls short as a sugar substitute unless it's combined with another sweetener to "round it out" and reintroduce some of the chemical benefits that sugar provides. Honey or blended dates are a good way of doing this. Applesauce might be all you need, but like I mentioned above you'll need to pay attention to the wet/dry ratios and coconut flour REALLY throws that off when converting recipes because of it's extremely absorbent nature. You might want to use some almond flour (which is non-absorbent) to balance that and add texture and protein.

My advice would be to read some of the grain free bakers recipes (such as Spunky Coconut) to get a good understanding of the wet/dry ratios and why sugar is used in the individual recipes in the different forms; coconut sugar, stevia, dates, maple syrup etc.

3
0a2dd50f2d3951bf3fb83fc4638c9512

(1960)

on July 12, 2011
at 06:27 PM

Hardly consider myself an experienced baker -- but I've had pretty good results using a ripe banana, or adding chopped dates, instead of agave nectar, syrup, honey, etc.

345c1755efe005edd162b770dc6fb821

(8767)

on July 12, 2011
at 07:56 PM

what he said! bananas and homemade applesauce add moisure and some sweetness, but 3-4 dates helps alot. I just started using agave syrup, I thought stevia breaks down when you bake with it....could be wrong

Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on July 12, 2011
at 09:28 PM

kelly- agave syrup is high fructose, like 80+ percent and some of it is unbound.

1
016de26fe61daf799662d3b7b2468324

on July 12, 2011
at 09:14 PM

Granulated dextrose is what Robb Wolfe recommends. My roommate makes a rad banana chocolate chip cake with unsweetened applesauce, semi-sweet dark choc chips etc. Dates or other fruits like blueberries, cherries, raspberries etc. all mashed up with a bit of honey works well too.

016de26fe61daf799662d3b7b2468324

(688)

on July 13, 2011
at 09:40 PM

I'm not sure of the chemistry behind it, sorry, only that he says dextrose (glucose) is much better than fructose or sucrose.

2f361c2cec9ddf7409bf0094977aac1e

(150)

on September 07, 2013
at 01:28 AM

Could you reiterate Robb Wolf's rationale for granulated dextrose being chemically preferable? I'm not finding it as easily as I'd like to on his website.

16e617676c5ac710e5235e0b773edc0b

(2640)

on July 13, 2011
at 12:03 AM

Please explain as I'm completely stunned that anyone would recommend pure glucose as an alternative to white sugar. I've heard of dextrose for quick energy for intense workouts but baking? Color me skeptical I'd stick with liquid stevia or even erythritol or xylitol before I'd go the dextrose route.

1
A470afb4227aa740ba4d320c51ae371b

on July 12, 2011
at 08:56 PM

I use raw honey and maple syrup for sweeteners and I unsweetened applesauce in place of 1/2 the oils/butter. It works great! You can look at my substitutes at thecavewomanskitchen.com

1
51c2cdd55bf287026db68cf31a6d0a0b

on July 12, 2011
at 08:19 PM

Hi,

Stevia is a bit hard to come by in the UK as it's not been approved for human consumption by the European Union so shops can't sell it.

We can however grow our own and buy it off the internet for our own use. I've not used it in baking yet so would love to know how you get on.

Just to add some thoughts myself though, I do use Maple Syrup for a sweetener and have found I only need a small amount. I know some don't use it but I'm still on the fence with it. Honey is too a good sweetener.

Molasses might not be a bad idea too, although this does have a flavour that can affect whatever it is you are baking.

Paul.

1
Ce7e28769d92d5de5533e775b1de966e

on July 12, 2011
at 06:22 PM

You could totally use an unsweetened applesauce sweetened with stevia - but that stuff is sweet as all get out. As in using tablespoons rather than cups. For me.. I prefer to go other routes. When I need to go sweet, outside of using macerated fruit or a fruit reduction, I use coconut crystals, coconut nectar, raw honey, maple syrup. Like.. if I were making your cake I would use: a 1 cup raw honey, 10 eggs about 1/4 a cup unsweetened cocoa powder, 1tsp baking soda, salt, vanilla, 1 c coconut oil and give or take 3/4 cup coconut flour. That will give you two springform pans if you wanted to do it as a layer cake. Cut things in half and you could do a nice square 9" cake. Add a little banana - choco coconut banana cake :)

-1
9d43f6873107e17ca4d1a5055aa7a2ad

on July 12, 2011
at 07:52 PM

I usually do honey + stevia.

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