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Using Less Sugar/sweetener

missy'smom

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missy'smom Collaborator
missy'smom
Posted

I prefer my baked goods less sweet. Before I was on the gluten-free diet, I usually used half, sometimes 3/4 of the sugar in all recipies except shortbread and yeast bread with success. Can't think of a recipie this didn't work in.

Has anyone done this with success in gluten-free baking?

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lorka150 Collaborator
lorka150
Posted

yes, definitely.

before celiac, i always cut it like you do, and i still do. there has been no difference. have fun!

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RiceGuy Collaborator
RiceGuy
Posted

I also never liked much sugar in stuff. Since I found out about Stevia though, that is what I use if/when I need to add any sweetness. The product I chose is a concentrated liquid extract though, so all the bulk which sugar adds to a recipe isn't going to be there. That's the one thing about such a sweetener which needs to be addressed. As I'm just getting started with baking again, I haven't yet tried it in something which usually has so much sugar. Hopefully I won't end up wasting ingredients in the effort.

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missy'smom Collaborator
missy'smom
  • Author
Posted

Thank you. That's good to know! It helps alot.

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