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Thread: Splenda vs Truvia for baking

  1. #1
    Join Date
    Apr 2001
    Location
    Buffalo, MN, USA
    Posts
    199

    Splenda vs Truvia for baking

    Looking forward to the holiday baking season, I'm just curious to see if folks here have a preference for one or the other. I know you can't sub artificial sweeteners for everything, but what have you found that has worked for you-what has enabled you to end up with the most "normal" tasting goodies (especially cookies). DH's blood sugars have been on the higher side (he's not a diabetic "yet") and we're trying to cut back on the sweet stuff-I don't want him to feel like he's missing out, especially during the holidays :)
    Thanks!

  2. #2
    Join Date
    Feb 2006
    Location
    Dadeville, AL
    Posts
    12,800
    My best experiences say that you should use "some" sugar, and for the substitutes, use 2 different, baking-type sweeteners. That would be Truvia (though I haven't tried it) and Splenda, but not Equal! Something in the sweeteners hand-shakes with each other, so you don't get a bitter taste. Good luck, and report back with the results of your experiments!
    Kay
    I'm a WYSIWYG person -- no subterfuge here!

  3. #3
    Join Date
    Jun 2007
    Location
    brevard county
    Posts
    226

    Splenda

    I have baked with splenda many times. The nice thing about splenda is it measured cup for cup in recipes. Here's a website for a converison chart: http://www.splenda.com/cooking-baking/conversion-charts

  4. #4
    Join Date
    Apr 2001
    Location
    Buffalo, MN, USA
    Posts
    199
    Thanks! Kay, we've been using a fair amount of Truvia and like it, but I think it is more expensive than Splenda. Good idea to combine the sweeteners-I'll keep you updated
    Fstrpstr-thanks for the link!

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