Baking with Splenda

Being a hypogloceimic I must watch my sugar intake. So I use Splenda instead of sugar except in special instances. I have made some peanut brittle using splenda and it was sooooooooooo good. Have have used splenda when making bread but I go half sugar half splenda. The sugar being used to make yeast work.

I have made a bread pudding, apple pie, pumkin pie, fruit cobblers, rice pudding and all turned out great. When substatuting splenda for sugar do not use a 1 to 1 ratio. Cut back on the splenda by a tablespoon per cup, as splenda is much sweether.

I own two Splenda cooking books. One titled "Fantastic Food with Splenda' and "Splenda No Calorie Sweetener". Both have great recipes

I have tried Splenda in a variety of recipes and some work some don't. Bread bakes up far better with regular sugar than with Splenda. I have tried half and half sugar to Splenda and still not been satisfied.

Splenda does not cream with butter as well as sugar either. Meringue doesn't come together at all with Splenda.

I would look for recipes written specifically for Splenda or just trial and error it through your favorite recipes.

Good Luck

Cindi

A popular misconception.

Yeast does eat sugar. It also eats complex carbohydrates. The yeast culture as a whole is healthier eating starch than it is eating simple sugars. It doesn't breed as fast, but doesn't die as fast either.

Lots of good breads are made without sugar. A baguette in france contains only flour, water, yeast, and salt by law.

You might not be able to get away with speed proofing, but if you care about the quality of your bread you shouldn't be speed proofing anyway. Form the loaves and stick 'em in the refrigerator for 8 to 12 hours. Tastes better that way.

. Have have used

Best news I've heard all day; thank you very much. Will adjust according