What is the best sugar replacemnt for diabetic baking?

[PickledPepper]

Okay, I use Splenda to sweeten my tea/coffee, but have read enough on the Internet to know that using the said substance for baking leaves an after taste considered unpleasant by many.

So may I ask the forum what they have found to be the best 'artificial sugar' to use in baking? One that isn't too unpleasant to the tongue and isn't killing me on the sly either.

 

[badmedisin]

Lots of people can't taste the splenda aftertaste, so it might be worth a try if you've already got it in the house. Personally I thought it was utterly evil, but then I can't put it in my coffee either.

I used to use canderel in cakes when I was a kid, it didn't seem too bad. But I think I've got much more sensitive to the aftertaste as I've got older, I can't stand any of them now. I just use sugar and eat less cake

 

[Synonym]

I have been trying XyloBrit which is supposed to be "A natural substitute for sugar". It is hideously expensive so I have been using it very sparingly but it seems ok.

Someone said that eating stuff with polyols gives you the polytrots so that is probably another good reason to keep it to the minimum! :shock: :roll: