|
A Few Tips When
Using Stevia
|
|
Do not use in place of honey, or in carmelization,
as it may alter the consistency of a recipe.
|
|
When removing all of the sugar from a recipe and replacing
it with stevia, increase the liquid amount in the
recipe ie: milk, water or eggs. Not too many eggs
though as it may make your recipe tough. Applesauce is a great bulk
substitution.
|
|
If you do not require diabetic safe recipes, but would
like low calories, you may remove most of the sugar from your recipe and
only add a small amount of sugar and some stevia.
|
|
Baked goods do not brown when using stevia
as they do with sugar, so insert a toothpick into the centre to test for
doneness.
|
|
Some breads will not rise
without sugar to activate the yeast. Although there has been some reports
of successful bread making with stevia.
|
|
Whisk stevia into egg whites
before adding to a batter.
|
|
Stevia blends well with the flavours of lemon, vanilla and carob.
|
|
If the recipe calls for the use of a blender, add stevia at the beginning of the blending.
|
