Sugar Alternatives In Baking

 

How to Bake With Stevia Instead of Sugar

Video taken from the channel: LIVESTRONG.COM


 

Sugar Alternatives for Baking

Video taken from the channel: Joyous Health


 

Can You Bake A Cake Without Sugar? (EXPERIMENT!)

Video taken from the channel: Maverick Baking


 

MONKFRUIT SWEETENER vs REGULAR SUGAR / Which is best for baking? / sugar substitute test & review

Video taken from the channel: Jessica Tom


 

How to Bake With Sugar Substitutes: Diabetic Recipes

Video taken from the channel: cookingguide


 

How to Bake without Sugar…My Top 11 Sugar Substitutes for Baking

Video taken from the channel: Sarah-Eliz


 

How to SUBSTITUTE SUGAR in Your Baking & FREE Chart! Gemma’s Bold Baking Bootcamp 2

Video taken from the channel: Bigger Bolder Baking


 

How to Bake With Stevia Instead of Sugar

Video taken from the channel: LIVESTRONG.COM


 

Sugar Alternatives for Baking

Video taken from the channel: Joyous Health


 

Can You Bake A Cake Without Sugar? (EXPERIMENT!)

Video taken from the channel: Maverick Baking


 

MONKFRUIT SWEETENER vs REGULAR SUGAR / Which is best for baking? / sugar substitute test & review

Video taken from the channel: Jessica Tom


 

How to Bake With Sugar Substitutes: Diabetic Recipes

Video taken from the channel: cookingguide


 

How to Bake without Sugar…My Top 11 Sugar Substitutes for Baking

Video taken from the channel: Sarah-Eliz


 

How to SUBSTITUTE SUGAR in Your Baking & FREE Chart! Gemma’s Bold Baking Bootcamp 2

Video taken from the channel: Bigger Bolder Baking


*Interested in baking with honey and other liquid alternatives? See this post: Baking with liquid sweeteners. Instead I’m zeroing in on two so-called natural sugar replacements: Swerve® (“Zero calories / Tastes, bakes, and measures like sugar”) and Truvia® Cane Sugar Blend (“75% fewer calories per serving than sugar / Bakes and browns like sugar”). Sucralose (a.k.a.

Splenda): Heat stable for baking; you can also replace half the sugar with Splenda or buy a blend of the two. Splenda also makes. Here’s Everything You Need to Know About Sugar Substitutes Agave Nectar (also called agave syrup). How it’s made: Produced from the same spiky plant as tequila. Once the blue Blackstrap Molasses.

How it’s made: During the sugar-making process, juice extracted from sugar cane is boiled down. Brown sugar is the simplest substitute for granulated sugar. You can use light or dark brown sugar as a 1:1 substitute. It makes for darker, denser baked goods with a more caramel or molasses flavor, which is wonderful for classic chocolate chip cookies, but.

In baking, substitute maple syrup equally for another sweet syrup option, similar to how you’d use date syrup. When baking, use slightly less — ¾ cup in a recipe that calls for a full cup of sugar — and reduce the liquid from other ingredients by a few teaspoons. Calories in.

There is a Splenda-Sugar blend for baking that better mimics the properties of sugar like browning and lift. It has 20 calories per teaspoon, a little more than sugar by itself, but you only need half as much: you can replace 1 cup of sugar with ½ cup of the blend, with significantly better results than Splenda alone!To replace 1 cup of white sugar you can substitute it for 3/4 cup honey, or 3/4 cups maple syrup or 2/3 cup agave or 1 teaspoon stevia. How to use liquid sweetener Take care to fully read the chart because there are tips below the measurements about adjusting the liquid used in the recipe if you choose to use the liquid sugars like agave, honey or maple syrup. Molasses imparts a dark color and strong flavor to baked foods, but is not as sweet as sugar.

When substituting molasses for sugar, use 1 1/3 cups molasses for 1 cup sugar, and reduce the amount of liquid in the recipe by 5 tablespoons. Several natural sweeteners are often used by health-conscious people in place of sugar. These include coconut sugar, honey, maple syrup, and molasses.

There are over a baker’s dozen reasons to swap refined white sugar for alternative sweeteners when baking. Whether you’re seeking less of a sugar high and crash or just a chance to add new.

List of related literature:

Apart from sucrose, several other sugars (i.e., fructose) or artificial sweeteners (i.e., sucralose) can be used in baking applications for the production of goods with a lower calorie profile or suitable for diabetics.

“Handbook of Food Processing, Two Volume Set” by Theodoros Varzakas, Constantina Tzia
from Handbook of Food Processing, Two Volume Set
by Theodoros Varzakas, Constantina Tzia
CRC Press, 2015

But sugar substitutes may fall short of expectations in baking.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

To substitute honey or maple syrup for granulated sugar in a recipe, use % cup of the liquid sweetener for each cup of granulated sugar called for and reduce the liquid ingredients by / cup per cup of granulated sugar listed in the recipe.

“Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine” by Beth Hensperger
from Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine
by Beth Hensperger
Harvard Common Press, 2000

However, these variations in the form of sweetening, when substituted in batters and doughs for refined sugar, quickly reveal that sugar does far more than merely sweeten baked products.

“Nutrition and Dietetics' 2007 Ed.2007 Edition” by Mcwilliams, Margaret
from Nutrition and Dietetics’ 2007 Ed.2007 Edition
by Mcwilliams, Margaret
Rex Bookstore, Inc.,

Most cooking and baking are done with granulated, refined sugar.

“American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition” by Roberta Larson Duyff
from American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition
by Roberta Larson Duyff
HMH Books, 2012

Sugar substitutes are stable when used in cooking and baking.

“Classical Cooking The Modern Way: Methods and Techniques” by Philip Pauli
from Classical Cooking The Modern Way: Methods and Techniques
by Philip Pauli
Wiley, 1999

Rather than trying to colour your pastry by changing baking conditions, you could substitute a portion of the sucrose in the paste recipe with dextrose; this is a reducing sugar and will colour more readily than sucrose.

“More Baking Problems Solved” by S.P. Cauvain, L S Young
from More Baking Problems Solved
by S.P. Cauvain, L S Young
Elsevier Science, 2009

In conventional recipes, the starches in the flour provide enough sugar, but for grain-free recipes, you do need to add a little honey or sugar (only 2 teaspoons or so).

“The Ultimate Guide to Keto Baking: Master All the Best Tricks for Low-Carb Baking Success” by Carolyn Ketchum
from The Ultimate Guide to Keto Baking: Master All the Best Tricks for Low-Carb Baking Success
by Carolyn Ketchum
Victory Belt Publishing, 2019

Nothing quite replaces the way granulated sugar Works to tenderize baked goods like cakes and cookies, but this is just the thing to stir into creamy frostings instead of pounds of excess confectioners/icing sugar.

“Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other” by Sarah Copeland, Sara Remington
from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other
by Sarah Copeland, Sara Remington
Chronicle Books LLC, 2011

Sucralose can also be used to sweeten jams, fruit fillings and icings that are often used with baked products.

“Sweeteners and Sugar Alternatives in Food Technology” by Kay O'Donnell, Malcolm Kearsley
from Sweeteners and Sugar Alternatives in Food Technology
by Kay O’Donnell, Malcolm Kearsley
Wiley, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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134 comments

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  • Natural sweetener is the best. If you want to eat healthy. I think people should think more on feeding their cells with natural ingredients not themselves.

  • In reality, eating the meals the suitable food is one of the primary key element that will allow you to reverse all the related symptoms of diabetes.

  • Do you have any recommendations for substituting unsweetened applesauce for brown sugar? I’m trying to figure that out with a current recipe for cookies ��, i’m also trying to reduce the amount of butter but I’m worried about what it’s going to do to the overall outcome. I know applesauce can be used as a sub for both so I’m just trying to figure out the right ratios.

  • is this a pound cake, and if so, how does lack eggs affect texture, taste? What kind of flour: all purpose or cake flour.? Do you have a recipe without vinegar and if needed explain why it is needed. Any kind of oil: olive, canoe or can margarine be used? How does oil affect texture and taste. Why Almond milk: or if vegan how does it affect there taste as opposed to milk? Would like more clarity please: Martha is a good example of teaching food prep, but by far not the only one: not bad at it myself (f I do say so).

  • Could you please teach us something with no gluten and no sugar (together ) my son can’t eat gluten and sugar n so hard fo me to find him and cookies or desserts which are gluten and sugar free both at the same time.. please

  • Hi there! It all depends on how restrictive your candida cleanse is because any sugars no matter the form (good or refined) will feed candida even fruit. However, the anti-candida diet can be extremely difficult to follow. If you are really committed, then stick to stevia.:)

  • Gemma, some cakes like pound cake or cookie use the creaming method, ie mixing white sugar and butter until fluffy and that give a light but rich texture to the product. I wonder the liquid form sugar substitude can also be ‘creamed’ with butter?

  • I have a question.. you can use them for any recipes or not??. like if you want to bake cookies you need the texture of sugar or you can use any of this options..??. i hope you can understand my bad english haha… hugs from México

  • I consume enormous quantities of stevia to indulge my sweet tooth without the calories. My fav. brand is KAL (pure extract powder). Hopefully there aren’t any serious side effects…

  • Will switching these out change the wetness/dryness of your recipe? Should I try to compensate for that with the other ingredients?

  • It was a nice idea but not seeing the final outcome was disappointing. I have tried to bake with stevia and it did not work out at all!!! Cake tasted terrible, it looked flat and was overall too dense. Stevia does not bake the same as sugar.

  • I am new to cooking with stevea and am always looking for recipes to try. What are the exact measurements for the dry ingredients relative to the liquid measurements you quoted in the video?

  • Thanks for this clip. would like to say to get also almost the same texture of regular sugar cake, add a 1/4 cup of coconut powder to each 1 cup wheat flour..

  • Recently, my family has been experimenting with erythritol & xylitol. The package says that erythritol is 2/3rds the sweetness of sugar. So far, I have used it the same as sugar in a few recipes, one of which was an angel food cake. I can tell though that it still not quite right. Do you have any suggestions?

  • I would like to have seen the appearance and texture of the cake when it was done baking. This was not helpful in learning how Stevia reacts to heat and other ingredients. Can you detect anything, “taste-wise” in the finished product?? In other words, would I be hard-pressed to tell the difference between two of the same items baked with regular sugar and Stevia? I plan on doing a lot of baking for the holidays and I’d like my family to NOT be able to taste a difference.

  • Hi, great video. I browsed through the comments and didn’t see this question, sorry if it was already asked, can you take the same amount of stevia and substitute it with splenda? Thanks

  • You say stevia is 10 times as sweet as sugar. But you are using 1/2 the quantity in the replacement. What gives with that?
    It would be helpful if you actually provided the normal equivalent. Really.

  • what about using different types of sugar for example if a recipe calls for white sugar can i use the same amount of brown instead?

  • That one is not for baking I believe there is a one that says baking substitute or something like that. You should retry it with that one instead

  • will substituting honey affect the flavor of the dessert in any way? i don’t really love the taste of honey but we don’t use sugar in my house:)

  • You say stevia is 10 times as sweet as sugar. But you are using 1/2 the quantity in the replacement. What gives with that?
    It would be helpful if you actually provided the normal equivalent. Really.

  • This “Vαnοjο Fivu” (Google it) is the most practical as well as easy to understand program for general health and also curing diabetic issues. Apart from being simple to follow, this diet plan as well as life-style transformation will not stress you about carb or calorie tracking! My transition to a much healthier way of life has not only helped me shed weight but also recover from diabetes and high blood pressure! The guideline can certainly help you treat diabetic issues.

  • This is not helpful. We know how to pour something into a bowl. We need accurate ratios of sugar to stevia and perhaps an explanation of why you used apple cider vinegar. It’s not clear if that is just whatever you’re making or suggested when baking with stevia.

  • Thanks for the video. I’ve got into a bit of baking since the lockdown and I’d like to make everything sugar free. I’ll need to get ordering online. Thanks again.

  • Thats pretty impressive i must say.
    The products i have tried are usually not very good.

    My grandfather was diabetci so we tried moste everything available then which was 10 odd years ago of course so a lot has happened…

  • Hi gemma, if im making a cream cheese filling for a carrot cake that requires 980g of icing sugar how can i replace the sugar but still get the bulk…. As liquid substitues wont work, and stevia isnt enough quantity…. Many thanks

  • That’s not true Stevia then. True Stevia is 200 times sweeter than sugar and you use 1/32 of a teaspoon and a cup of tea is super sweet

  • Hi Gemma. Can u recommend some brands of Stevia as a substitute. I am from India and a bit confused as far as Stevia goes. There are several of them available on the net and for fragile health reasons don’t wish to choose the wrong one. Please advise. I really like your videos.Thank you so much and keep up the good work n God bless you.

  • These charts are helpful, thank you so much Gemma, can you elaborate on the notes segment at the bottom of your chart.

    If I have 3 kinds of liquids in a recipe, do I decrease all three or just one of them? And is melted butter considered a liquid?

  • what about using different types of sugar for example if a recipe calls for white sugar can i use the same amount of brown instead?

  • This is not helpful. We know how to pour something into a bowl. We need accurate ratios of sugar to stevia and perhaps an explanation of why you used apple cider vinegar. It’s not clear if that is just whatever you’re making or suggested when baking with stevia.

  • Thank you for sharing this experience. Did you use same amount of monk sugar? I did the same amount but it turns out tooooo sweet ��

  • I consume enormous quantities of stevia to indulge my sweet tooth without the calories. My fav. brand is KAL (pure extract powder). Hopefully there aren’t any serious side effects…

  • Institute of Holistic Nutrition in Canada there is a Toronto and Vancouver campus. I’m not sure what to suggest for the U.S because I don’t think any of the programs are exactly like IHN.

  • I thought Stevia was about 300 x sweeter than sugar? Wouldn’t subbing the same amount of Stevia make the cake inedibly sweet? Great video. Thanks ��

  • Thank you for sharing this experience. Did you use same amount of monk sugar? I did the same amount but it turns out tooooo sweet ��

  • What is Natvia? Not diabetic; just don’ eat anything with sugar. Also can.a crea,m cheese frosting be made with Trader Joe’s Stevia? Never heard of Natvia. Thank you.

  • What I want to know is how to add volume back when using 1/2 or less of sweetener. Sigh.So many women who think they are bakers get on youtube to see themselves on the internet…like little children playing.

  • I tried to bake cupcakes and replaced the sugar with stevia but the cakes came out abit rubbery, doughy texture how can I fix this? Maybe add baking powder perhaps as did not add any raising agent what do you think? Thanks

  • Hi Joyous, I have just been diagnosed with candida and my ND said I need to cut sugar out of my diet. Although I am not a sweet tooth, I still find my choices suddenly feel limited as I go to the grocery store and find so many things contain processed sugar. She said that stevia, honey and agave are OK in small quantities. Can I use any of the sugars you have mentioned as well?

  • This video is AMAZING! Thanks so much for posting it! Never knew so many different types of sugar and sweetners existed. I’m obsessed with baking and love sweets, but really wanna become more healthier. So it’s great to know I’ll still be able to satisfy my sweet tooth and have the foods I love!

  • If the recipe says 2 cups sugar, you put 1 cup stevia.
    Also, stevia is 10 times sweeter than sugar.
    Please learn math before baking.

  • Watch the free you tube documentary called Super Juice me. And read dr Fuhman’s book Eat to live. Plant based diets will get rid of your issue. Google “Jason Vale juicing you tube”. These will show you that you can get of your Rx meds with natural food healing the body. Remember Let food be thy medicine Hypocrites father of medicine.

  • Institute of Holistic Nutrition in Canada there is a Toronto and Vancouver campus. I’m not sure what to suggest for the U.S because I don’t think any of the programs are exactly like IHN.

  • Hi there! It all depends on how restrictive your candida cleanse is because any sugars no matter the form (good or refined) will feed candida even fruit. However, the anti-candida diet can be extremely difficult to follow. If you are really committed, then stick to stevia.:)

  • It’s not ST-EH-VEE-UH, thats not how this works. It’s an english translation of an African word for “Sweet Leaf” it is literally pronounced STEE-VEE-UH in the English language. It is not the same thing.
    Also Stevia (Stee-vee-uh), is an EXTRACT it is not a finely ground powder, it is like that once the alcohol base dries after a tincture extraction, such as ERYTHRITOL (ERR-RITH-RIH-TAWL). which is a no glycemic alcohol sugar.
    Now, thank you for this video as i needed the information, but you are very uneducated and you speak as if you think you know it all. It’s pompous, and you won’t become a very popular video blogger talking down to your viewers like that

  • My stevia is very pure and 1 drip = 10gr sugar, I’m not sure how can I substitute all the sugar heavy texture into 1 drop of stevia. Anyone have ideas?

  • My stevia is very pure and 1 drip = 10gr sugar, I’m not sure how can I substitute all the sugar heavy texture into 1 drop of stevia. Anyone have ideas?

  • Thanks for this clip. would like to say to get also almost the same texture of regular sugar cake, add a 1/4 cup of coconut powder to each 1 cup wheat flour..

  • I like pastries, but they are all too sweet for me and all that real sugar is NOT good….causes systemic inflammation and insulin resistance…..so why aren’t they making pastries with 1/2 the real sugar? I would like the taste more?

  • Do you have any recommendations for substituting unsweetened applesauce for brown sugar? I’m trying to figure that out with a current recipe for cookies ��, i’m also trying to reduce the amount of butter but I’m worried about what it’s going to do to the overall outcome. I know applesauce can be used as a sub for both so I’m just trying to figure out the right ratios.

  • FYI: An herbalist told me that the powdered stevia is processed and acts just like sugar in your system! I would like to know how to bake with liquid stevia.

  • You are using Pyure, and the first listed ingredient is Erythritol, not stevia. I use 100% stevia products and the exchange is more like 1 teaspoon of stevia to replace 1 cup of sugar.

  • You are using Pyure, and the first listed ingredient is Erythritol, not stevia. I use 100% stevia products and the exchange is more like 1 teaspoon of stevia to replace 1 cup of sugar.

  • please tell me what type of schooling you had to take to become a holistic nutritionist I would love to become one also I am 47 years old but I am very interested in nutrition. I love you and all of your videos thank you for taking the time to make them. Also can you list any schools in the states that might offer it. Thank you.

  • thank for your tips Gemma. i thought Sugar is considered as wet ingredient so when I substitute sugar, I actually have to add a certain about of liquid to balance the liquid of the mixture and make the cake not too dry? or I have been doing it wrong? thank you. regards from Saigon, Vietnam

  • is this a pound cake, and if so, how does lack eggs affect texture, taste? What kind of flour: all purpose or cake flour.? Do you have a recipe without vinegar and if needed explain why it is needed. Any kind of oil: olive, canoe or can margarine be used? How does oil affect texture and taste. Why Almond milk: or if vegan how does it affect there taste as opposed to milk? Would like more clarity please: Martha is a good example of teaching food prep, but by far not the only one: not bad at it myself (f I do say so).

  • i’m a classically trained pastry chef, but have recently had to go gluten-free (medical reasons). i feel like i’m learning to bake all over again. i think my biggest challenge though is the dairy (also dairy-free). i would love a video on that please!

  • I thought Stevia was about 300 x sweeter than sugar? Wouldn’t subbing the same amount of Stevia make the cake inedibly sweet? Great video. Thanks ��

  • I tried adding stevia (for baking) instead of sugar and it was NOT GOOD!!! Everything was wrong with it from the taste and the outside texture to the crumb inside. It was flat, dense and just plain inedible!! I threw it away in the trash. Might there be a happy medium adding BOTH stevia AND sugar to see if that improves the final outcome?

  • Thank you so much for this chart Gemma!! Very useful, especially since I’m really trying to cut back on my refined sugar intake. I’m going to print this out and hang it on the fridge…thank you!!!

  • Hi, great video. I browsed through the comments and didn’t see this question, sorry if it was already asked, can you take the same amount of stevia and substitute it with splenda? Thanks

  • These charts are helpful, thank you so much Gemma, can you elaborate on the notes segment at the bottom of your chart.

    If I have 3 kinds of liquids in a recipe, do I decrease all three or just one of them? And is melted butter considered a liquid?

  • Hi Gemma! I do have a question. When you say decrease liquid by 2-4 tsp or tbs, do you mean the additional liquid in the recipe. So for example: I’m making a cake and it calls for 1 c sugar and 6 tbs milk. I would use 3/4 c honey and 4 tbs milk correct? Also another example concerning stevia: I would substitute the 1c sugar for 1 tbs stevia but why am I adding in apple butter for bulk? What’s the bulk? I’m so sorry if I sound confusing. It’s because I’m confused lol. Thanks so much in advance and I absolutely love your channel.

  • In reality, eating the meals the suitable food is one of the primary key element that will allow you to reverse all the related symptoms of diabetes.

  • thank for your tips Gemma. i thought Sugar is considered as wet ingredient so when I substitute sugar, I actually have to add a certain about of liquid to balance the liquid of the mixture and make the cake not too dry? or I have been doing it wrong? thank you. regards from Saigon, Vietnam

  • Recently, my family has been experimenting with erythritol & xylitol. The package says that erythritol is 2/3rds the sweetness of sugar. So far, I have used it the same as sugar in a few recipes, one of which was an angel food cake. I can tell though that it still not quite right. Do you have any suggestions?

  • What about using monk fruit for cake baking…will the cake shrink like the biscuits u shown shrank in smaller size… please reply as l m a diabetic l want to use monk fruit for cake baking

  • Hi Gemma. Can u recommend some brands of Stevia as a substitute. I am from India and a bit confused as far as Stevia goes. There are several of them available on the net and for fragile health reasons don’t wish to choose the wrong one. Please advise. I really like your videos.Thank you so much and keep up the good work n God bless you.

  • No it does not look just like sugar, it is naturally green when the leaves are ground into powder because the leaves are green. If you are buying something called stevia that looks like sugar, it is not natural. I don’t know what they do to it to make it white, maybe bleach it, who knows..

  • Hi Gemma! I do have a question. When you say decrease liquid by 2-4 tsp or tbs, do you mean the additional liquid in the recipe. So for example: I’m making a cake and it calls for 1 c sugar and 6 tbs milk. I would use 3/4 c honey and 4 tbs milk correct? Also another example concerning stevia: I would substitute the 1c sugar for 1 tbs stevia but why am I adding in apple butter for bulk? What’s the bulk? I’m so sorry if I sound confusing. It’s because I’m confused lol. Thanks so much in advance and I absolutely love your channel.

  • I have a question.. you can use them for any recipes or not??. like if you want to bake cookies you need the texture of sugar or you can use any of this options..??. i hope you can understand my bad english haha… hugs from México

  • This “Vαnοjο Fivu” (Google it) is the most practical as well as easy to understand program for general health and also curing diabetic issues. Apart from being simple to follow, this diet plan as well as life-style transformation will not stress you about carb or calorie tracking! My transition to a much healthier way of life has not only helped me shed weight but also recover from diabetes and high blood pressure! The guideline can certainly help you treat diabetic issues.

  • It’s not ST-EH-VEE-UH, thats not how this works. It’s an english translation of an African word for “Sweet Leaf” it is literally pronounced STEE-VEE-UH in the English language. It is not the same thing.
    Also Stevia (Stee-vee-uh), is an EXTRACT it is not a finely ground powder, it is like that once the alcohol base dries after a tincture extraction, such as ERYTHRITOL (ERR-RITH-RIH-TAWL). which is a no glycemic alcohol sugar.
    Now, thank you for this video as i needed the information, but you are very uneducated and you speak as if you think you know it all. It’s pompous, and you won’t become a very popular video blogger talking down to your viewers like that

  • Gemma, some cakes like pound cake or cookie use the creaming method, ie mixing white sugar and butter until fluffy and that give a light but rich texture to the product. I wonder the liquid form sugar substitude can also be ‘creamed’ with butter?

  • No it does not look just like sugar, it is naturally green when the leaves are ground into powder because the leaves are green. If you are buying something called stevia that looks like sugar, it is not natural. I don’t know what they do to it to make it white, maybe bleach it, who knows..

  • It would have helped a lot to see the finished results. Also, a 1:2 stevia to sugar ratio is way too high. I have the world’s biggest sweet tooth, and even I’d use may 1/3 cup stevia to 1 cup sugar. And, how does that change affect baking and especially browning?

  • Like listening to a joke and just before the punchline we hear I see you really soon… what? No, you absolutely will not. The whole channel is a joke

  • My mom won’t let me have sugar In the house and I love to bake. This will really help! Can you do flour substitutes if it’s possible? ��

  • White stevia is highly processed and has ethanol in it along with other very harmful chemicals. Stevia must be used in its purest form such as green stevia powder. Other wise it’s no better than white sugar.

  • Gemma, I’d love to see a video on Cremeux, I saw a bakery online that makes it really thick and uses it as frosting which sounds delicious.

  • Can you do a how to make a perfect cupcake/cake? Every time I make a cupcake it turns out dry and dense and there’s nothing I can find to help fix that problem.

  • Bahaha! Why can’t we see the finished product? ��
    Not sure this video is any more than an ad for stevia, as it does little more than promote the product. The lack of baking good rising is a huge issue. This video doesn’t address that.

  • Thank you so much for sharing these substitutes. I just have one worry: Will the differences in volume affect the recipes? Say I’m making a cake that calls for 2 cups of granulated sugar and I substitute the 2 tsps. of stevia. I’m then missing nearly 2 cups of ingredients. Will that make a difference in any way?

  • Gemma i have one thing to ask, if i wanna make cookies and does it mean if i change it to honey, it works the same? You mentioned in the decrease in liquid but i dont really understand with it. Am i misunderstanding?

  • My mom won’t let me have sugar In the house and I love to bake. This will really help! Can you do flour substitutes if it’s possible? ��

  • I’ve tried making NY style cheesecake with both stevia, and Splenda, both had a different texture than my regular cheesecake. It was almost crumbly, not smooth like velvet. Even tried half sugar and sub, still not the same but did taste better.

  • FYI: An herbalist told me that the powdered stevia is processed and acts just like sugar in your system! I would like to know how to bake with liquid stevia.

  • A cup of stevia could be very sweet depending on which type of stevia you get!Liquid, extract powder or what you get in those little sachets.This is a video just to tell you to experiment. Not very useful.

  • I like pastries, but they are all too sweet for me and all that real sugar is NOT good….causes systemic inflammation and insulin resistance…..so why aren’t they making pastries with 1/2 the real sugar? I would like the taste more?

  • will substituting honey affect the flavor of the dessert in any way? i don’t really love the taste of honey but we don’t use sugar in my house:)

  • Hi gemma, if im making a cream cheese filling for a carrot cake that requires 980g of icing sugar how can i replace the sugar but still get the bulk…. As liquid substitues wont work, and stevia isnt enough quantity…. Many thanks

  • The title of the video is “How to bake with stevia instead of sugar”. She made that very clear. You use half as much stevia in your recipe! This isn’t a recipe.

  • What about using monk fruit for cake baking…will the cake shrink like the biscuits u shown shrank in smaller size… please reply as l m a diabetic l want to use monk fruit for cake baking

  • please tell me what type of schooling you had to take to become a holistic nutritionist I would love to become one also I am 47 years old but I am very interested in nutrition. I love you and all of your videos thank you for taking the time to make them. Also can you list any schools in the states that might offer it. Thank you.

  • Hi Joyous, I have just been diagnosed with candida and my ND said I need to cut sugar out of my diet. Although I am not a sweet tooth, I still find my choices suddenly feel limited as I go to the grocery store and find so many things contain processed sugar. She said that stevia, honey and agave are OK in small quantities. Can I use any of the sugars you have mentioned as well?

  • Thanks to this video, I have just tried my very first experiment baking with Stevia. I made raspberry clafoutis (which I have never made before). I replaced the volume of the sugar with sour cream. The result is just amazing! Thank you again Gemma.

  • It would have helped a lot to see the finished results. Also, a 1:2 stevia to sugar ratio is way too high. I have the world’s biggest sweet tooth, and even I’d use may 1/3 cup stevia to 1 cup sugar. And, how does that change affect baking and especially browning?

  • A cup of stevia could be very sweet depending on which type of stevia you get!Liquid, extract powder or what you get in those little sachets.This is a video just to tell you to experiment. Not very useful.

  • Gemma i have one thing to ask, if i wanna make cookies and does it mean if i change it to honey, it works the same? You mentioned in the decrease in liquid but i dont really understand with it. Am i misunderstanding?

  • I tried adding stevia (for baking) instead of sugar and it was NOT GOOD!!! Everything was wrong with it from the taste and the outside texture to the crumb inside. It was flat, dense and just plain inedible!! I threw it away in the trash. Might there be a happy medium adding BOTH stevia AND sugar to see if that improves the final outcome?

  • Could you please teach us something with no gluten and no sugar (together ) my son can’t eat gluten and sugar n so hard fo me to find him and cookies or desserts which are gluten and sugar free both at the same time.. please

  • He Gemma. Great topic. I just had trouble replacing Maple sirup with sugar without adding another liquid. Therefore a question. The note about reducing liquid in the chart is meant to work for the 1-cup-replacement, right?

  • What is Natvia? Not diabetic; just don’ eat anything with sugar. Also can.a crea,m cheese frosting be made with Trader Joe’s Stevia? Never heard of Natvia. Thank you.

  • Can you do a how to make a perfect cupcake/cake? Every time I make a cupcake it turns out dry and dense and there’s nothing I can find to help fix that problem.

  • Like listening to a joke and just before the punchline we hear I see you really soon… what? No, you absolutely will not. The whole channel is a joke

  • That’s not true Stevia then. True Stevia is 200 times sweeter than sugar and you use 1/32 of a teaspoon and a cup of tea is super sweet

  • That one is not for baking I believe there is a one that says baking substitute or something like that. You should retry it with that one instead

  • For some inspiration on expiriments you might look to food gastronomy e.g. the Fat Duck https://www.dailyicon.net/2008/07/molecular-gastronomy-at-the-fat-duck/

  • For some inspiration on expiriments you might look to food gastronomy e.g. the Fat Duck https://www.dailyicon.net/2008/07/molecular-gastronomy-at-the-fat-duck/

  • He Gemma. Great topic. I just had trouble replacing Maple sirup with sugar without adding another liquid. Therefore a question. The note about reducing liquid in the chart is meant to work for the 1-cup-replacement, right?

  • I would like to have seen the appearance and texture of the cake when it was done baking. This was not helpful in learning how Stevia reacts to heat and other ingredients. Can you detect anything, “taste-wise” in the finished product?? In other words, would I be hard-pressed to tell the difference between two of the same items baked with regular sugar and Stevia? I plan on doing a lot of baking for the holidays and I’d like my family to NOT be able to taste a difference.

  • I tried to bake cupcakes and replaced the sugar with stevia but the cakes came out abit rubbery, doughy texture how can I fix this? Maybe add baking powder perhaps as did not add any raising agent what do you think? Thanks

  • i’m a classically trained pastry chef, but have recently had to go gluten-free (medical reasons). i feel like i’m learning to bake all over again. i think my biggest challenge though is the dairy (also dairy-free). i would love a video on that please!

  • If the recipe says 2 cups sugar, you put 1 cup stevia.
    Also, stevia is 10 times sweeter than sugar.
    Please learn math before baking.

  • Thank you so much for sharing these substitutes. I just have one worry: Will the differences in volume affect the recipes? Say I’m making a cake that calls for 2 cups of granulated sugar and I substitute the 2 tsps. of stevia. I’m then missing nearly 2 cups of ingredients. Will that make a difference in any way?

  • Thanks for the video. I’ve got into a bit of baking since the lockdown and I’d like to make everything sugar free. I’ll need to get ordering online. Thanks again.

  • Thanks to this video, I have just tried my very first experiment baking with Stevia. I made raspberry clafoutis (which I have never made before). I replaced the volume of the sugar with sour cream. The result is just amazing! Thank you again Gemma.

  • It was a nice idea but not seeing the final outcome was disappointing. I have tried to bake with stevia and it did not work out at all!!! Cake tasted terrible, it looked flat and was overall too dense. Stevia does not bake the same as sugar.

  • What I want to know is how to add volume back when using 1/2 or less of sweetener. Sigh.So many women who think they are bakers get on youtube to see themselves on the internet…like little children playing.

  • White stevia is highly processed and has ethanol in it along with other very harmful chemicals. Stevia must be used in its purest form such as green stevia powder. Other wise it’s no better than white sugar.

  • I’ve tried making NY style cheesecake with both stevia, and Splenda, both had a different texture than my regular cheesecake. It was almost crumbly, not smooth like velvet. Even tried half sugar and sub, still not the same but did taste better.

  • The title of the video is “How to bake with stevia instead of sugar”. She made that very clear. You use half as much stevia in your recipe! This isn’t a recipe.

  • Stevia is green.
    The white stuff is about ten times stronger than the stuff you make yourself. White processed stevia has health risks that homemade stevia doesn’t have.

    Processed stevia is probably better than cane sugar & corn syrup. But why waste your time with it when making your own stevia is so easy?

  • Gemma, I’d love to see a video on Cremeux, I saw a bakery online that makes it really thick and uses it as frosting which sounds delicious.

  • Bahaha! Why can’t we see the finished product? ��
    Not sure this video is any more than an ad for stevia, as it does little more than promote the product. The lack of baking good rising is a huge issue. This video doesn’t address that.

  • Natural sweetener is the best. If you want to eat healthy. I think people should think more on feeding their cells with natural ingredients not themselves.

  • Watch the free you tube documentary called Super Juice me. And read dr Fuhman’s book Eat to live. Plant based diets will get rid of your issue. Google “Jason Vale juicing you tube”. These will show you that you can get of your Rx meds with natural food healing the body. Remember Let food be thy medicine Hypocrites father of medicine.

  • Thank you so much for this chart Gemma!! Very useful, especially since I’m really trying to cut back on my refined sugar intake. I’m going to print this out and hang it on the fridge…thank you!!!

  • Stevia is green.
    The white stuff is about ten times stronger than the stuff you make yourself. White processed stevia has health risks that homemade stevia doesn’t have.

    Processed stevia is probably better than cane sugar & corn syrup. But why waste your time with it when making your own stevia is so easy?

  • Thats pretty impressive i must say.
    The products i have tried are usually not very good.

    My grandfather was diabetci so we tried moste everything available then which was 10 odd years ago of course so a lot has happened…

  • Will switching these out change the wetness/dryness of your recipe? Should I try to compensate for that with the other ingredients?

  • This video is AMAZING! Thanks so much for posting it! Never knew so many different types of sugar and sweetners existed. I’m obsessed with baking and love sweets, but really wanna become more healthier. So it’s great to know I’ll still be able to satisfy my sweet tooth and have the foods I love!

  • I am new to cooking with stevea and am always looking for recipes to try. What are the exact measurements for the dry ingredients relative to the liquid measurements you quoted in the video?