Here’s the newest question from FOODPICKER.org:
What is the best sugar substitute to use for baking and daily use for diabetics?
Answer:
Sugar does more than just sweeten foods, it adds layers and character. Sugar is used in baking to add moistness, sweetness, and shelf-life; without it products would be unpleasant to eat. People with diabetes can enjoy sweet treats by substituting or combining white sugar with artificial sweeteners to lower the amount of calories and sugar in their foods. Sweetened foods should be eaten in moderation with attention given to calories, fat, carbohydrates and sugar.
The following artificial sweeteners are FDA approved, meaning they are safe for using at home: Sweet and Low (Saccharin), Equal or NutraSweet (Aspartame) , Sweet One (Acesulfame potassium), and Splenda (Sucralose).
Sweet and Low, Equal, and Splenda can all be used for baking; NutraSweet is heat-sensitive and loses its sweetness as it is cooked. Make sure to look at the packaging and determine how much should be used in replace of sugar. Normally, artificial sweeteners are much sweeter than white sugar and you tend to use less in order to sweeten your product. Some artificial sweeteners cause baking times to change compared to the noted time on the package, make sure to double-check the oven while you are baking to ensure your baked goods don’t burn.
Look online for your artificial sweetener of choice to find helpful tips and recipes to use at home!
