For me, this sugar substitute isn't as good as sugar — it's better I enjoy these zero-added-sugar baked treats even more than the originals.
So often these days, when I’m eating sweets, half my brain is loving the experience and the other half is chiding me. “So much sugar! I really need to cut back ...
One of my favorite sweet treats is our Whole-Grain Banana Bread, which I make just about every week. Nine months ago, in an effort to make this go-to breakfast bread more nutritionally friendly, I decided to make it using all whole-wheat flour instead of the 50/50 whole wheat/all-purpose flour combo the original recipe calls for.
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At the same time, in an attempt to reduce the amount of sugar in the bread, I substituted our zero-calorie Baking Sugar Alternative for 100% of the sugar in the recipe ... and my world tilted on its axis.
I’d experimented with other baking sugar substitutes in the past and hadn’t been impressed. Whether it was an odd, minty aftertaste, weird texture, or structural issues (cookies that failed to spread), the baking sugar substitutes on the market back then just didn’t pan out.
Known around the country by various names (e.g., French Puffs, Dirt Bombs), Doughnut Muffins sport a thick crown of melted butter and cinnamon sugar — in this case, Baking Sugar Alternative mixed with cinnamon.
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Enter King Arthur’s Baking Sugar Alternative (BSA). Whoa! What a difference. The cookies, brownies, cakes, and muffins I baked with BSA weren’t just “pretty good considering” — they were truly good.
So good, in fact, that I kept experimenting. And found that BSA is good in some applications, very good in others — and to my taste, even better than sugar in muffins, quick breads, and most cakes (the exception being cakes where sugar plays an integral part in structure, e.g. angel food).
Why better? It’s hard to pinpoint, but here are a few particulars: muffins bake up a deeper, richer brown. Quick breads seem to stay moist longer. And cakes: while they don’t rise quite as high, their texture is finer and smoother, with an almost velvety mouthfeel.
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Bonus: BSA includes a ton of fiber — another reason to love it. Plus zero calories, zero net carbs — and zero aftertaste? Thanks BSA, I’ll take that any day.
Let’s look at three of my favorite treats, all of which I’ve permanently transitioned to making with Baking Sugar Alternative — because I like these new no-added-sugar versions even better than the originals!
Our 2018 Recipe of the Year has always been, bar none, my favorite banana bread. The following substitutions make it even better: a finer crumb and a bit moister texture, which translates to longer shelf life.
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Despite their glorious crown of crunchy, buttery cinnamon sugar, these muffins are only mildly sweet — making them perfect for a big dollop of homemade strawberry jam.
The signature flavor of a homemade cake doughnut in muffin form: that’s Doughnut Muffins. Substituting BSA for the sugars in the batter produces muffins with just enough sweetness, fine, even texture, and a golden crust. How about subbing BSA in the cinnamon-sugar topping? Trust me, no one will know the difference.
Note that the recipe calls for a baking temperature of 425°F, yet the BSA bag advises you not to set your oven higher than 350°F. This is a general (and good) rule; baked goods with BSA do tend to brown more quickly. But I knew from experience these Doughnut Muffins don't even come close to over-browning at 425°F, so that's the temperature I used.
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Stacked layers of Cake Pan Cake: the darker one is made with granulated sugar, the lighter with BSA. Note the finer texture of the BSA layer, which translates to a very compelling mouthfeel. Despite the color difference, both cakes taste equally rich and chocolatey.
Delicious, moist, rich chocolate cake in a hurry? Look no further. Versions of this simple one-bowl cake have been around for over 100 years under an abundance of names, including Dump Cake, Depression Cake, and War Cake. (Come to think of it, I’ve been making this family-favorite cake for almost 50 years myself!) When made with BSA in place of sugar I find it has a finer crumb and smooth, melt-in-your-mouth texture.
Banana bread made with Baking Sugar Alternative stays fresh and moist on my counter (wrapped, of course) for up to a week — though usually it doesn't last nearly that long!
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Need more encouragement (besides fewer calories, less sugar, and equal or better taste) to try BSA? See Why bakers are making the switch to Baking Sugar Alternative.
PJ Hamel grew up in New England, graduated from Brown University, and was an award-winning Maine journalist (favorite topics: sports and food) before joining King Arthur Flour in 1990. Hired to write the newly launched Baker’s Catalogue, PJ became the small but growing company’s sixth employee. ...
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Have you ever wished there was such a thing as zero-calorie baking? I sure have. What if that piece of pie, cupcake, or blueberry muffin added no calories at all to your daily diet?
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OK, pipe dream. But what if you could at least reduce the calorie count of the sweetener you use in your frosted layer cakes, chocolate chip cookies, fudge brownies … and more? I’d be all for that — wouldn’t you?
I've been spending extra time perusing the sugar shelves in the baking aisle of my local supermarket lately. After all, sugar can add a ton of calories to your cookies and cakes; are there any good alternatives?
Understand I’m not talking alternative sweeteners here.* Honey, agave, maple syrup, molasses, turbinado, take your pick; all are sugars and have similar (if not exactly the same) calorie counts. I’m also not referring to baking sugars based on artificial sweeteners like sucralose (e.g., Splenda), aspartame, and saccharin.
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Instead I’m zeroing in on two so-called natural sugar replacements: Swerve® (“Zero calories / Tastes, bakes, and measures like sugar”) and Truvia® Cane Sugar Blend (“75% fewer calories per serving than sugar / Bakes and browns like sugar”).
Why “so-called natural”? Because the term natural has yet to be officially defined by the FDA, so it’s up to each of us to determine and embrace our own definition.
My personal go-to resource is the Whole Foods Market Unacceptable Ingredients for Food list. Sucralose, aspartame, and saccharin are on the Whole Foods no-no list; erythritol, the main ingredient in both Swerve and Truvia, is not — and is thus deemed acceptable.
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Swerve (erythritol, oligosaccharides, and natural flavors), claims zero net calories. Truvia (erythritol, cane sugar, and stevia leaf extract) notes it has “75% fewer calories per serving than sugar.” Could either or both of these sugar replacements be the answer to my lower-calorie baking dreams?
Let’s find out. I’ll bake four of my favorite recipes using standard granulated sugar, Swerve, and Truvia Cane Sugar Blend, and compare results. The four recipes represent a range of different baked goods, as well as a broad spectrum of baker’s percentage of sugar, from scones (whose sugar checks in at just 21% baker’s weight) to brownies (289%).
What the heck is baker's weight? Read our blog post on baker's percentage for a complete explanation, plus directions for how to use it.
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It's difficult to show mouthfeel in a photo, but the brownies made with Swerve (top) and Truvia (middle) are dry, hard, and crumbly compared to those made with granulated sugar (bottom).
It’s not often I’d call a brownie inedible, but that’s how I’d have to term the two made with natural sugar replacements. You may be more forgiving, but these just didn't cut it for me.
This is my long-time favorite chocolate chip cookie recipe, and I’ve made thousands of these over the years; they accompany me to every family gathering and holiday celebration.
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Note that these cookies call for both brown sugar and granulated sugar. Since I didn’t have the brown sugar version of either Swerve or Truvia, I replicated the brown sugar flavor by adding a teaspoon of molasses to each of the sugar replacement recipes.
Flavor: Mild butter and brown sugar, with a major hit of chocolate from the chips (yes, I do up the quantity of chips a bit beyond what the recipe calls for!)
Flavor: Pretty good. Again, the “cool” mouthfeel is somewhat unpleasant, but the cookies are sufficiently sweet and the butter, molasses, and chocolate shine
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If you aren’t looking for a typical chocolate chip cookie, one that spreads as it bakes and delivers crispy edges, then the cookies made with sugar replacements are acceptable. More like a dry-ish, crumbly scone in texture, they deliver decent flavor.
While
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