When you decide to remove sugar from the baking recipes that you make, you must find a way to replace the sugar that is used in those recipes. Two of the most common sweeteners that is used to replace the sugar in baked goods are stevia and Swerve. Despite the similarity between these two ingredients in that each has a low impact upon the blood sugar of the individuals that consume them, each of these sweeteners have some differences in there requirements for measurement relative to the amount of sugar that is to be replaced.
If you dont correctly convert the measurements for these ingredients from the measurements of sugar to the measurements of stevia or Swerve, the baked goods will not contain the correct texture and flavor. Stevia is a sweetener that naturaly come from a plant, and contains sugars that are hundreds of times sweeter than table sugar. As a result, very little stevia is needed to provide the same level of sweetness as table sugar, but because stevia does not contain the same level of volume as table sugar, it cannot provide the same level of bulk to a baked good.
How to Replace Sugar with Stevia and Swerve
Swerve, on the other hand, is a sweetener that is made from erythritol. Swerve is manufactured to have the same measurements as table sugar, to provide bulk to a baked good, and to provide a glycemic response that is near zero. Because of the differences in the volume of each of these sweeteners, a conversion chart is required for identifying the correct amount of each sweetener to be used in a recipe.
A conversion chart will demonstrate the math that you must perform to appropriately replace sugar with either stevia or Swerve. For instance, the chart will demonstrate the amount of stevia powder (or liquid) that is required to replace a certain amount of sugar, as well as the amount of Swerve that is required for the same amount of sugar. Stevia will require small amounts to provide the same level of sweetness as sugar, while Swerve will require the same amount of Swerve as the sugar that is to be replaced in the recipe.
By using the conversion chart, individuals can ensure that they do not use too much stevia or too little Swerve in there baked goods. Stevia and Swerve exhibit different behaviors when you heat baked goods. Stevia maintains its stability when heated, which makes it useful for various liquid products, such as coffee.
Because Swerve do brown similarly to sugar, and because it contains erythritol that provides a crystalline structure that assists in the setting of baked goods like cookies, the Swerve sweetener is often preferred in baked goods. The flavor and the mouthfeel of these sweeteners can also play a critical role in the selection of which sweetener to use in which baked goods. Because Swerve contains erythritol, it may create a cooling sensation in the mouth, especially in large amounts.
Additionally, because stevia contains the same elements as the plant from which it is extracted, it may contain a bitter or herbal taste in the mouth, especially in strong amounts. In both cases, it is important to begin with a small amount of either sweetener and to taste the baked goods as you are baking them. Due to these various properties of each sweetener, it is best to combine both sweeteners when baking.
Using both stevia and Swerve will ensure that the baked good will contain the same level of sweetness as if sugar had been used, as well as help to mask the undesirable tastes of each sweetener. Additionally, both sweeteners will provide the correct texture and flavor to products like frostings and quick-breads. It is also important to note that liquid stevia is not the same as powdered stevia.
Liquid stevia is best for mixing into cold liquids, while powdered stevia is best for easily measuring the sweetener into baked goods that also contain dry ingredients. If a recipe uses measured drops of stevia, you will have to adjust the measurements if the powdered sweetener is to be used. Thus, it is important to know the form of the sweetener that is to be used in the baking recipe.
Finally, you can use the conversion chart to guide the baking process. While the conversion chart will provide the measurements for both stevia and Swerve, it is also important for bakers to use there sense of taste in the baking process, as well. Stevia is best used in products where bulk is not required, while Swerve is best used in products that require bulk and color.
Thus, by understanding how each sweetener works in the baking process, it is possible to successfully replace the sugar in various recipes. You should of checked the chart first.