baking with sugar substitutes

[jodi]

Not really money related...but I know good ideas abound here
Anyone else bake with sugar substitutes? What works and what doesn't? I have tried Splenda twice (a chocolate torte and zucchini bread) and both have come out really, really dry. Anyone have luck with Splenda, and if so, did you have to increase the liquids? Does another substitute work better?

And on a related note, anyone know what I can do with 1 1/2 loaves of really dry zucchini bread???

[kashi]

I have used Splenda in baking recipes and I tend to have the same problem. It helps if you use half sugar, half Splenda. Still looking for a good balance myself!

You could make a savory bread pudding.

[jodi]

Thanks Kashi, I mentioned bread pudding to my mom and DH and they both turned up their noses at me. Maybe I will make it anyway and not give them any when they are drooling over how good it smells

[belic3000]

Half and half sugar to splenda is how I have been going......plus a bit of honey

[kork13]

Splenda (and most artificial sweeteners.... sucralose, nutrasweet, etc.) has never agreed with my family.... must be genetic--we all get sick from it, so we've always just used regular sugar.

I have heard another one called xylitol recommended though... I use gum sweetened with that (by order of my dentist), and it seems pretty decent, so i may try using xylitol in cooking at some point....

[Aleta]

I use clear stevia extract to sweeten my beverages and food (oatmeal, etc) but I don't know if you can bake with it.

[maat55]

DW is a big fan of spenda, I noticed early on that they had a more concentrate formula out, but have deluted it. Does anyone know a cost analysis on it compared to others?

[Staceyy]

I have a blog that discusses baking with Splenda at The Diabetic Pastry Chef