Connect with a dietitian. Looking for ways to limit your sugar intake? Good news! Reducing sugar is a healthy choice Canadians consume added sugars mostly in processed and pre-packaged products, including cakes, cereals, yogurts and sweetened beverages. See some suggestions below for easy and tasty sugar substitutions in your favourite baking recipes like cookies, quick breads and other desserts: Experiment with reducing the amount of sugar the recipe calls for.
You should not reduce all the sugar in a recipe, as it is still needed for taste and texture. Note: Do not reduce sugar in yeast breads as the sugar is needed to activate the yeast.
Use fruit such as raisins, dried apricots, dates or bananas instead of sugar, which naturally add sweetness. Reducing the sugar will just reduce the amount of frosting you end up with. Wanted to share something I recently discovered that's great for baking with less sugar: date paste. I like using date paste because it adds some flavor in addition to sweetness.
I've found this to work very well in things where the earthiness of the dates complements the other flavors. It came out amazing - nicely moist, good balance of sweetness and banana flavor. I've also used it as the filling in a cinnamon raisin swirl bread, where it also really shines. I've been experimenting with using it in brownies - so far, it works really well in microwave mug brownies, and I've had pretty good results with traditional brownies.
Sugar retains water and helps keep baked goods moist. Date paste seems to have a similar effect. Because of the fiber, it'll make some things cakier e. I make my date paste by soaking medjool dates in boiling water for 10 minutes, draining, then blending them, adding water as necessary.
It takes a lot of scraping the sides, but it's easy to make a big batch. I work for the Diabetes Foundation of Mississippi. Check out some of the excellent references for people with diabetes on the Novo Nordisk Cornerstones for Care website-they have a book on carb counting that is great! See if your endo's office has a registered dietitian who is also a certified diabetes educator CDE to help you with meal planning.
Reducing sugar to cut back on total carbs is a great first step when baking. Accurate portion sizing is also important to know how many grams of carb you are eating so I'd suggest getting a food scale.
Some of my colleagues with diabetes use some almond flour instead of wheat flour to help cut back on carbs and have found recipes on a blog, "All Day I Dream about Food" that helps them balance BG and food. View our privacy policy. Blog Tips and Techniques Baking with reduced sugar 10 key takeaways Author. Many recipes use less sugar to begin with Most savory yeast breads include no sugar at all.
Baking with reduced sugar can affect texture and shelf life Sugar is hygroscopic; i. Baking with reduced sugar lessens browning Caramelization and the Maillard reaction are two chemical processes that help baked goods brown; sugar is involved in both. Reducing sugar affects overall flavor as well as sweetness Baking with reduced sugar produces less-sweet treats, of course, but lack of sugar also tends to increase blandness as well.
Reducing sugar in cookies can produce drastic changes Sugar attracts and holds water in cookie dough; but during baking, it releases that water, absorbing it once again as cookies cool. Be careful when reducing sugar in chocolate treats It's not a good idea to reduce the sugar in brownies, chocolate cake, and other treats to the same degree you do in non-chocolate baked goods.
Could BA's best banana bread stand up to half the sugar? He liked both! But when it came to the yellow cake, the difference in quality was more apparent.
Because there was significantly less batter to maneuver with the half-sugar cake, I had a hard time incorporating all the ingredients evenly. The half-sugar cake had spots of cooked egg white not quite as gross as it sounds and it was also about two-thirds the height of the full-sugar cake.
It was squat and decidedly not sweet, with an egginess that reminded me of clafoutis and a mochi-like gumminess. The full sugar cake was a different beast: fluffy, light, sweet, classic. As a reward for his duties, my friend went home with a large portion of the full-sugar cake—he opted out of the half-sugar one, which was okay with me: I ate it all week. Certain desserts and food preparations require sugar in its traditional amount to retain the flavor and texture you expect. Chocolate brownies and cakes are the hardest to reduce sugar in because cocoa by itself is very bitter.
Reducing the amount of sugar in anything baked and chocolate-based, then, can result in a less than desirable flavor. If you give it a try, start by reducing the sugar by a quarter to be on the safe side. If your treat comes out overly dry or bitter, it might not be the best candidate for sugar reduction. We should mention here that sugar is hydroscopic. This means it helps baked goods retain water. So, any time sugar is reduced, the resulting treat will have a shorter shelf life and a slightly drier crumb.
Using a natural sugar replacement, like those listed in the sugar swap section below, can help mitigate those effects. But, even without substitution or addition, the truth is that outside of crispy cookies and chocolate treats, sugar can be reduced by up to a third , and some sources say up to half, without noticeable effect.
This includes cakes, no-bake bars, quick breads, and cake-like cookies. In fact, French chefs have been halving sugar in treats for years without attracting attention.
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