Is Stevia liquid stable for baking?
1705661
I personally only use liquid Stevia for sweetening beverages. It can be substituted for sugar for baking but you would need to add a bulking agent to your recipe to compensate for sugar volume. If I were using Stevia to bake with, I would use the powder form instead of the liquid because I find it to be cheaper. This is the exchange for sugar to Stevia: for 1 cup of sugar substitute 1 teaspoon of undiluted stevia powder or 1 teaspoon of a liquid stevia extract. For each 1 cup of sugar substituted, use 1/3 cup of a bulking agent. Healthier bulking agents include egg whites, apple sauce, fruit puree or yogurt.
120606
You can use this in baking, but you will need to adjust the recipe. I have used apple sauce and stevia to replace sugar; applesauce replaces the bulk of the sugar. You have to experiment and there are probably some recipes on the internet now.
499346
You can find basic substitutions here: http://www.stevia.net/conversion.html NO the cake will not turn out if you simply replace the sugar w/stevia. Sugar is actually counted as a liquid in recipes, so the liquid must also be replaced. For each cup of sugar use 3/4c. water or other liquid: This is because a cup of sugar, once melted, is only @ 3/4 of a cup. In this example, you would use approximately 1 and 1/2 tsp. of stevia; and 3/4c. plus 2 Tbsp. of water as your sugar replacement. This may still need to be altered slightly to suite personal preference for sweetness. You can find basic substitutions here: http://www.stevia.net/conversion.html NO the cake will not turn out if you simply replace the sugar w/stevia. Sugar is actually counted as a liquid in recipes, so the liquid must also be replaced. For each cup of sugar use 3/4c. water or other liquid: This is because a cup of sugar, once melted, is only @ 3/4 of a cup. In this example, you would use approximately 1 and 1/2 tsp. of stevia; and 3/4c. plus 2 Tbsp. of water as your sugar replacement. This may still need to be altered slightly to suite personal preference for... » Read More You can find basic substitutions here: http://www.stevia.net/conversion.html NO the cake will not turn out if you simply replace the sugar w/stevia. Sugar is actually counted as a liquid in recipes, so the liquid must also be replaced. For each cup of sugar use 3/4c. water or other liquid: This is because a cup of sugar, once melted, is only @ 3/4 of a cup. In this example, you would use approximately 1 and 1/2 tsp. of stevia; and 3/4c. plus 2 Tbsp. of water as your sugar replacement. This may still need to be altered slightly to suite personal preference for sweetness. « Show Less
719046
The nutrition label is on the side of the container under " nutrition facts". There is a conversion chart on stevia.net that will help if cooking with stevia instead of sugar. If you are just using it sweeten a beverage or on cereal just use small amounts until it tastes perfect.
782335
You can bake with stevia as long as you include something to make up for the bulk sugar adds. A good choice is applesauce. Try a Google search for baking with stevia. There are lots of good ideas. Good luck!
454077
i used to work in a food lab and have done a lot of work with taste masking stevia. there are different grades of Reb-A (The sweet component of stevia). the 97% purity has more aftertaste (due to the impurities). the 99% purity is much better and has A LOT less aftertaste.
379941
I use it for my morning coffee, to sweeten & give flavor. Stevia is a "natural" sweetener with no Aspartame or Sucrose or other harmful chemical.
778132
The consistency is similar to a very fine tile grout. It doesn't clump in a shaker or blender. Actually, the texture was nice but I'm not a diet soda drinker, etc. so I couldn't get past the after taste. And, yes, you can smell the stevia. I didn't want to waste what I bought so I mixed with milk and berries and it seemed to cut down the sweetness. Hope this helps.
708044
Its raw stevia, not processed other than dried and pulverized. I use it and think its a safe product...
1301235
You can use stevia in baking. However, stevia has different properties from sugar. If you try making cookies using all stevia and no sugar, the cookies will most likely not brown, and they will be more the consistency of munchkins. I find that stevia works really well in coffee, tea, on cereal, and in oatmeal.
959144
Rosalie, I'm not sure why your stevia powder is more grainy but mine has always had a tendency to clump and foam when added to liquids. I just keep stirring. I find it easier to use liquid stevia for sweetening coffee, tea, etc., as well as other foods that can be stirred. Try this..... put 5 level Tbs of stevia powder in a measuring cup and add enough hot water to equal about 2 liquid oz. Stir thoroughly, mash the clumps, and then microwave for about 15 sec on high. Stir again and if necessary heat it again. The solution will start out clumpy, cloudy, and foamy but in a short time it will dissolve and end up as a clear liquid just like what is sold at the health food store for $10 a bottle. From this experiment you can make adjustments to your mixture to suit your needs. It takes about 4 drops of my solution to sweeten a cup coffee to suit me. Hope this helps.
1481793
Only stevia, and way too sweet for me with an aftertaste. If you prefer to adjust the sweetness yourself, best go with the unflavored and mix it with something else.
783981
Yes, but the powder version is better. :) You don't want the stevia to get too hot.
1772086
Sorry for late response. Our Family member Chef now said has not baked with Now Liquid Stevia YET. -- Good Luck. Blessings.
184415
I never used it with a liquid, but it mixed easily enough in my oatmeal & yogurt. I wouldn't buy it again though because you have to use too many of the packets to get desired sweetness. However, I have a friend who loves it.
460875
If you go to the manufacturer's website (stevitastevia.com) there is a link at the bottom of the page to get help. I'm sure they will be glad to answer any questions you might have. They seem to be very conscientious and transparent about their products. I like their Simply-Stevia product because it is one of the very few stevia products that has no added ingredients. Once you get used to the TINY amount required to sweeten things, it works very well, and the small container is quite portable. For baking, the spoonable is probably more suitable.
59913
I really haven't tried to bake with it. I've used it in baked desserts, (crumbles and crisps, in the fruit) but not in cakes or cookies. I would contact the manufacturer about this as sugar has an active part in the chemistry of baking cakes and cookies and you might have to do a 1/2 and 1/2 substitution (1/2 sugar, 1/2 stevita). I know that Splenda has a 1/2 Splenda & 1/2 sugar mixture they say works in baking, so the 1/2 & 1/2 mixture of stevita might work too. Sorry I can't be more helpful.