Erythritol

Tannedhaggis

Well-Known Member

Messages

52

• Dec 10, 2016

• #1

Calling on the brain trust again! (I don't know how I managed before I stumbled across this web site) I have just used erythritol for the first time to make truffles. Unfortunately I can feel the granuler texture throughout the truffles. As this is a no bake recipe, is there a way of dissolving it before I add it to the cream cheese?

 

ewelina

Well-Known Member

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1,354

Location

London

Type of diabetes

Type 1

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Pump

• Dec 10, 2016

• #2

I use a coffee grinder for xylitol or erythritol. When it's powdered it works very well in all recipes.

 

Brunneria

Guru

Retired Moderator

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21,884

Location

Lincolnshire

Type of diabetes

Type 2

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Diet only

• Dec 10, 2016

• #3

yup, coffee grinder or one of those blenders that can turn granulated sugar into icing sugar, or grind wheat berries into flour.


https://www.craftsy.com/blog/2013/12/how-to-make-confectioners-sugar-at-home/

 

chalup

Well-Known Member

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1,745

Location

canada

Type of diabetes

Type 2

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Other

• Dec 10, 2016

• #4

Or you could just buy it in powdered form. You will want to use a touch less of the powdered though.

 

Robbity

Expert

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6,700

Type of diabetes

Type 2

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Diet only

• Dec 10, 2016

• #5

Both Sukrin and Natvia do powdered/icing sugar type erythritol/stevia mixes. I use the Natvia one and it's very fine (and tends to be a bit "floaty" if you're not careful when working with it!) and certainly there's no gritty texture at all when mixed, for example, in cream.

Robbity

 

Tannedhaggis

Well-Known Member

Messages

52

• Dec 11, 2016

• #6

Many thanks all. I never thought of grinding it! I purchased it on iherb, so will look for a powder next time. I have a couple of the stevia mixes but I don't enjoy the after taste.