Reducing Sugar in a Baking Recipe

RE: Reducing Sugar in a Baking Recipe By Harlean from Arkansas (395) Profile Contact The texture of some recipes is dependent upon the sugar in the recipe. Lemon Bars is one that I had a disaster with. It definitely needed the sugar. But if it not important for texture...and I guess only trial and error like my lemon bars is the only way to be sure. Otherwise, I replace the sugar with Splenda rather than reduce the amount. You can replace the sugar with a like amount of Splenda..to replace half a cup of sugar, use half a cup of Splenda. If you think you might need the sugar for texture, only replace half of the total amount. In other words, if it calls for a cup, put half a cup of sugar and half a cup of Splenda. But, I repeat, my way is strictly trial and error. By the way, Yeast breads need that couple spoons of sugar so the yeast will "grow". Harlean from Arkansas Posted on 02/15/2006 | Report Spam or Abuse RE: Reducing Sugar in a Baking Recipe By cookwie (1260) Profile Contact I normally reduce the amount of sugar by 25%. Haven't had a problem. If the recipe calls for something like 2 Tablespoons of sugar and it's a diabetic muffin recipe, then I wouldn't change the sugar quantity because it's already been reduced substantially. Posted on 02/15/2006 | Report Spam or Abuse RE: Reducing Sugar in a Baking Recipe By SYLVIA SEGEL (Guest Post) i HAVE READ THAT ONE CAN REDUCE SUGAR IN ANY RECIPE BY 1/2 CUP WITHOUT SPOILING THE TASTE Posted on 02/13/2006 | Report Spam or Abuse RE: Reducing Sugar in a Baking Recipe By mkymlp (230) Contact It depends on the recipe. Sometimes the amount of sugar is important. Posted on 02/13/2006 | Report Spam or Abuse RE: Reducing Sugar in a Baking Recipe By Carol (Guest Post) In my family, we always use only half the sugar called for in the recipe.. Its not as sweet, but you get used to the taste... Posted on 02/13/2006 | Report Spam or Abuse

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