How Baking With Stevia Can Keep You From Getting So Tired All the Time

When baking with Stevia there are several things that you need to remember.

First of all, you need to keep in mind that Stevia in its purest form is over 300 times sweeter than sugar. That means that unless there is some sort of filler (Like Chromium and inulin), then you will need to use dramatically less amounts of the stuff in your recipes.

When And How To Use It (And When NOT To Use Stevia)

If you are doing some baking (for things like cookies, cakes, etc.) then Stevia will be the perfect substitute for you.

You need to make sure that the recipe calls for dry, granulated sugar in the recipe. In that case, combine Erythritol and Stevia.

Because Stevia is so sweet, you only need miniscule amounts of it to get the same sweetness as sugar, this loses density. So to make up for that density, you want to combine Stevia and Erythritol (Erythritol is a Sugar Alcohol that is only 60% as sweet as sugar).

So if a recipe called for a cup of sugar, I would probably use an 1/4 tsp of Stevia, and half a cup of Erythritol.

If it requires some sort of liquid sweetener use Agave Nectar instead.

You may also find that Stevia won't work so well if the recipe calls for Brown Sugar, or Icing sugar.

Not to say that it won't work at all, but the taste and texture of the final product will most likely be different than you originally intended.

Caramelized?

You also need to know that Stevia will not caramelize the same way that sugar does. In fact, it won't caramelize at all.

As well, you should remember that the Stevia will not brown like sugar does. That means your cookies/cakes/recipes will not be as dark when they are done.

That is why it is important for you to use a toothpick when checking to see if your recipes are done (Just stick the toothpick in the middle of the recipe. If it comes out wet, the recipe needs more time in the oven).

Of course, if you use the Erythritol method described above, it will brown (Erythritol Caramelizes).

Recipes Too Dry?

The very last thing you need to keep in mind, is that when replacing sugar for stevia, the recipe will get a bit too dry unless you compensate.

That is why it's good to add some almond milk or water to the recipe. You won't need much, but just to keep the recipes a bit moist (Because there will be way less sweetener).

Final Thoughts

If you are a diabetic and have found that consumption of sugar makes you tired all the time, then Stevia is the cure for your itch!

Not only will it keep you from eating sugar, but the stevia plant has been proven to lower blood sugar levels after consumption.

It also is an instigator in insulin creation. So it can greatly aid you in your quest for good health.

And if you aren't diabetic, it will also help to improve your health. Honestly, refined sugar really isn't that good for you.

I guarantee that if you start using Stevia in your baking instead of sugar, your energy levels will rise and you will start to feel better within a week.

And you won't even have to deal with the sugar cravings.

My name is Andrew Muller and I am the owner and editor for http://www.easy-sugar-free-recipes.com/

I started that site because after running through countless health problems, I found that I had over 30 food allergies including Milk, Sugar, Corn, and Rice.

Over the years I have learned to cope with this new diet, but I figure that tons of other people are struggling to get their diet in order.

That's why I started the site. To learn more about eating healthy, and so I could teach others to eat healthy as well.