New Assignments

[SarahC]

If zero is made from regular sugar (and I LOVE zero), why can't we have a great BROWN sugar replacement equal to zero? Sometimes maple syrup just doesn't cut it...

And how about a granular zero?

I sent netrition.com a note asking them why they don't carry zero. Maybe a barrage of inquiries would put zero on netrition...

[Doug Varrieur]

In order to manufacture a granular version we would have to add a carrier like dextrose or maltodextrin... both of which are carbs.

[mouseissue]

In order to manufacture a granular version we would have to add a carrier like dextrose or maltodextrin... both of which are carbs.

Hmmmm... Maybe using ground oatmeal fiber (0 carb) would work?
The consistency would be much lighter than sugar... Something like Splenda powder without carbs.

[shawn116]

Maybe using ground oatmeal fiber (0 carb) would work?

Would that dissolve in liquid Tony?

Sometimes maple syrup just doesn't cut it...

  Sarah Torani has a brown sugar and cinnamon flavor that works great in recipes     It smells like a cinnamon roll when you open the bottle  LOL  I love it

[Kim P]

I like the liquid zero!! 

[Andrea]

The difference between white and brown sugar is molasses. 

One teaspoon of molasses (5.3 carbs) might work to get the brown sugar taste in a recipe.

[umpa]

I find the low carb brown sugar replacements bitter when they come out of the oven.Not sure why?? I like black strap molasses because a little goes a long way. One teaspoon is alot. I also reduce my syrup on the stove if I need  a thicker or stronger flavored maple/brown sugar.

[mouseissue]

Maybe using ground oatmeal fiber (0 carb) would work?

Would that dissolve in liquid Tony?

Hi Shawn!

No. Because oatmeal fiber is an insoluble fiber.
Liquid ZERO as is would be the ticket to dissolve in liquids.

[SarahC]

I was just thinking about the consistency in baking. Kind of missing the old cookies made with brown sugar. They have their own consistency/texture in the combination of flour and sugars.

I'm also trying to figure out the swaps so I can bake more delightful dishes. I so want crescent type bread to wrap things in, and light yeasty breads, tortillas ... Those things have their own texture that I haven't been able to duplicate yet. I'm going to try adding an egg to the next tortilla try and see if that helps hold them together.

[shawn116]

Hi Shawn!

No. Because oatmeal fiber is an insoluble fiber.
Liquid ZERO as is would be the ticket to dissolve in liquids.

That is what I was thinking Tony.  I'm thinking it would be great to add bulk if you needed it though.   

I'm afraid we aren't going to be able to duplicate exactly what you are looking for Sarah    Our flours just don't seem to get fine enough.   Same with the sugar....it always seems to be a little off in texture.  Umpa's suggestion probably would get you the closest for the brown sugar    

[millie]

 hi its millie,

 I WONDER IF I CAN USE MOLASSES AS A GLAZE FOR RIBS?

[umpa]

No Millie! That would induce a sugar coma and detox If you want something easy reduce some  sugarfree maple syrup and baste on ribs.Gotta ask you again Millie,,,Have you read the book?

[mouseissue]

Hi Millie!

Molasses is like high fructose corn syrup (found in packaged foods) except it comes from the sugar cane and/or beet plants.

Molasses is to carbs, as nitroglycerine is to dynamite!
None of these are good for you!

http://foodreference.about.com/od/Sweeteners/a/What-Is-Molasses.htm