Here’s How To Successfully Bake With Better-For-You Sugar Substitutes…
Baking is quite literally a science. Chemical interactions mix and mingle to produce the delicious treats we all know and love.
Sometimes, however… you want (or need) to change things up. Ingredients have to be swapped out.
This can throw off the balance of chemical changes that lead to the final product. And the change might not always be good.
When it comes to swapping out your sugar options… there are a few things you have to keep in mind.BRAND-NEW: Research Shows These 3 Sugar Substitutes Are Best For Burning Fat (Plus 2 You Should NEVER Eat)
These tips can help you navigate the tricky world of baking with sugar substitutes… so you get the right product at the end… no matter which sweetener you use.
Reasons For Replacing Sugar
Most people think sugar substitutes exist largely to help people with diabetes. And this makes sense.
Sugar spikes your insulin levels… which causes your body to hang on to the sugar you take in. This sugar is then stored as fat.
Normally, your body would burn this stored fat. But when you consistently eat a lot of sugar, your insulin spikes so often that it never does. This can eventually lead to insulin resistance and obesity.
But diabetics are not the only people who need to worry about insulin spikes. They’re not good for anyone, of course.
But people with certain conditions like PCOS will find that frequent insulin spikes can increase their risk of diabetes… cause weight gain… and generally cause them to feel unwell.
Sugar substitutes can also help reduce the calorie count in certain baked goods and desserts. This is great for people who are trying to lose weight.
Just be sure to find the right substitute to fit your needs!
Here are 3 simple tips to use to help you successfully bake delicious, sweet, healthier treats with sugar substitutes:
1) Be Prepared For Color Change
One of the most iconic things about baked goods is their golden brown color. But depending on what you’re making and which sugar substitute you choose… you might not see your dessert turning the same color.BRAND NEW: These Delicious Desserts Can Help You Burn Fat & Lose Weight
The golden brown of many baked foods is achieved in part through the caramelization of sugar. As it heats and darkens… so too does the rest of the food.
Many sugar substitutes don’t caramelize. And unless you’re using honey or coconut sugar, you’re not adding any other colorizing ingredients to your recipe.
This all means that your cookies or muffins might be quite a bit lighter than normal when you take them out of the oven. It doesn’t mean they’re undercooked or unsweetened… it just means that the chemical reactions happened a little differently than they would if you used sugar.
2) Know Your Sugar Substitute Ratios
Not all sugar substitutes work the same. And this means that you don’t want to just substitute a cup of anything for a cup of sugar in a recipe.
Certain sweeteners, like xylitol, do have a 1:1 replacement ration. But others can sweeten a dessert while using a fraction of the ingredient.
Stevia is a great example of this. The exact amount varies based on what form of stevia you’re using.
For example… one teaspoon of liquid stevia can replace a cup of sugar… while you only need 1/2 teaspoon of powdered stevia for the same result.
Most sugar substitutes will work like stevia. They’ll have a very different ingredient ratio than sugar.
In some cases, you may need to experiment a little bit to find the exact balance that works for you.
3) Store Food Sooner
Another thing that sugar does in your food is lock in moisture.SPECIAL: This Scientific Trick Can Reduce Your Belly Fat By 8.5% in Just 12 Weeks…
When you use a sugar substitute, less moisture will stay in the food. This means that it will go stale and start to crumble much faster than it usually would.
To combat this less-than-fresh trend… you will want to freeze your sugar-free foods within 24 hours if you don’t eat them. This will keep them moist so that when you thaw them, they’re still just as delicious!
How To Choose The Best Sugar Substitutes
The best sugar substitute for each person (and each recipe) largely comes down to your specific tastes. There are, however, a few sugar substitutes you will want to avoid.
Sugar substitutes like aspartame and sucralose are fairly common… despite the fact that many people have nasty reactions to them. Not to mention the side effects that are now associated with the substances.
Beyond those two, however… you still have plenty of options. Honey, maple syrup, and agave nectar are all natural options.
They still have high calorie loads… but they affect your insulin levels differently than sugar does.
Xylitol and stevia both reduce the calorie count in your baked goods, but don’t bring much else to the table.
And if you’re like me, xylitol might upset your stomach and cause migraines. They’re not particularly common side effects, but they are worth noting!
These are just a few of the possible sugar substitutes you can use in your baking. If you’re serious about finding one that works for you… then try a few!
Give yourself time between trying out each substitute to check for any side effects. Then decide if it works for your needs and suits your tastes.
If you want to give a sugar substitute a try… then you absolutely should!
You might not be able to find a pre-written recipe for your favorite dessert using the new sweetener. But armed with the knowledge of what can change when you use a sugar substitute, you can always write your own!TRENDING: This Massive “Mistake” Melted 48lbs Off Her Body (Click Here to See How)…
Don’t be shy about trying new sweeteners, especially if sugar has some nasty side effects for you. (Or if you want to avoid the negative health effects of sugar… like increased risk of diabetes, heart disease, and cancer!)
It might take some trial and error before you find the one that fits your needs. But once you do… it’ll open up a whole world of possibilities!
3 Sugar Substitutes That Are Better For Your Health (And Taste Amazing, Too!)
Knowing how to use sugar substitutes in your cooking and baking is essential…
But what’s even MORE important is making sure you’re using the right sugar substitutes.
That’s because some alternative sweeteners are actually worse for you than real sugar!
In fact, this one sugar substitute has been linked to a higher risk of headaches… stroke… and even cancer!
I don’t think a little added sweetness is worth ANY of those side effects!
The good news is that there are sugar substitutes you can safely use that won’t endanger your health… and they’re much better for you than using regular sugar.
Plus, they taste great, too! No need to worry about weird aftertastes or anything like that.
So, if you want to see the 3 BEST sugar substitutes you can use… plus 2 you should never touch (including that one I just mentioned)… click here: