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Using stevia in gluten free baking

Discussion in 'Gluten-free Forum' started by Clementine68, Sep 25, 2018.

  1. Clementine68

    Clementine68 Type 1 · Member

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    I am coeliac as well as being type 1 and considering trying to use stevia instead of sugar in my baking. I just wanted to know what experience people have with this in baking. I have never even tried stevia so not sure if it even tastes nice but as myself and my two older brothers are type 1 and my niece cannot eat dairy was going to try making a gluten free, sugar free and dairy free cake.
     
  2. mike@work

    [email protected] Type 1 · Well-Known Member

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    Hello!

    If I may suggest, I'd recommend a little lower oven-temp, and to compensate for that, a little longer stay in the oven.
    Moreover just follow the recipe.
    Depending on manufacturer of the stevia-sweetener, it is possible, that you can get a slightly metallic taste from it...
     
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  3. Clementine68

    Clementine68 Type 1 · Member

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    Do you use any particular one?
     
  4. mike@work

    [email protected] Type 1 · Well-Known Member

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    Eh, I'd gladly give some suggestions, but your assortment in GB is probably not the same as here in Finland, sorry...:(

    Just hit me a few minutes later...Multinational mammoths are everywhere
    Canderel crystalline stevia (not the powder). A bit expensive over here though.


    Edited the next day, mostly because of a lousy memory:

    There is another brand called Stevia Sweet, and this one is my own favorite (i.e. the crystalline kind).
    Only problem (?) is, that it contains some other stuff except for only the stevia, but on the other hand - that
    is probably also the case with Canderel's products.
     
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