If I replace regular sugar with Stevia when I fix those Blackberry quick bread things for my wife, how much do should I use ? Or what else would you use ?
Stevia is much, much sweeter than sugar, so one teaspoon of Stevia is equivilent (in sweetness) to one cup of sugar. You may need to use something else to add the bulk that you would normally be getting from sugar. This is one advantage of Splenda, it’s a 1:1 replacement, but less healthy (though I’m not sure how “healthy” Stevia really is, either).
hey Robert, I’d be interested in seeing the recipe for those blackberry things. would you consider adding a the recipe to our site?
That depends. If you use pure stevia, a teaspoon is more than enough. However, many brands add maltodextrin to make the sweetness per volume equal to sugar.
You can buy liquid stevia for cooking. See label details for instructions.
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MarieB, I did as you requested.
Yesterday at the store I put a small box of Splenda in the shopping basket. My wife looked at it and then looked at me. “…But I am not diabetic !” She complained. I said I didn’t know what it would taste like. She picked the box out of the basket and examined it like a murder detective who’d just found an important piece of evidence. This might be an issue, I thought.
Without mentioning the non-sugar sweetener again, I went ahead and cooked with it today. My beautiful wife said it tasted delicious. It worked. I never told her. I tucked the Splenda box high up in the cabinet, so she won’t have to look at it.
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You could try erythritol. This is a sugar alcohol. We like the taste better than Stevia. Sometimes we combine the two.
Chocolate muffins made with almond flour and erythritol currently in the oven for kids snack tomorrow (+ eggs, sour cream, chocolate powder, peanut-chocolate paste). Was going to add Stevia too, but forgot. I am an intuitive cook and rarely follow recipes… Unless it’s something completely new…
