Liquid vs. Powdered Sweetener in Baking

[mdanziger]

Umpa,

I have been looking at some recipes that call for both liquid sweetener (stevia) and powdered sweetener (erythritol). When a dish I am cooking calls for sweetener, I usually just use a few drops of zero.  However, I have always told that baking requires exact measurements of ingredients.  Grandma always said that in baking you need to follow the recipe exactly.

Since you are the low carb baking guru I wanted to run this by you.  When a recipe calls for both kinds of sweeteners, can I just use the liquid?  Also, since different sweeteners taste more or less sweet than others, how do you adjust the amount from say, liquid sucralose to liquid stevia?  Thanks.

Mark

[mouseissue]

Hi, Mark!

You can use multiple types of sweeteners in a recipe.

I use Zero for all my baking & other sweetener needs except when I need bulk I'll use xylitol or for a powdered-sugar presentation effect, erythritol.

If you prefer the most sweetness, then I'd stick with Zero.
I've never had a problem baking with it as a substitute.

"Sweetness" is a personal taste.
What's good for some may be sickening to others.
So let your taste buds be your guide.

Tony

[umpa]

Hi Mark I agree with Tony I use Zero for all my baking except when I need powdered sugar and then I use zylitol By the way zylitol is really good for your teeth they put in sugarfree gum