[Kwick_girl]

Does any body use Ground green Stevia? I am leary of the white stuff and think I could deal with this. I have eaten the leaves and they are good. This is just the leaf dried out and ground to a powder.

Also any other idea's for sugar substitutes, natural ones, for baking and cooking.

[jenb]

I loved the taste of Stevia, but unfortunately had an allergic reaction to it. Agave nectar is a great sweetener - sweeter than sugar, so you can use smaller quantities. It's great in baked goods, and in any recipe calling for honey. [Agave nectar is, in theory, lower GI than honey]. Whole Foods carries it.

Jen

[jillybean]

Erythrotiol - LOVE it. Great for baking since you still get the texture and bulk of sugar. It is a natural sugar alcohol that is specifically known to NOT cause the issues that most other sugar alcohols cause (gas, cramping, diarrhea, etc.). I buy mine at Whole Foods or online - comes in both granulated and powdered forms, just like sugar.

[Kwick_girl]

I'll have to experiment. You see we have Dairy goats and we use the milk and I just figured out how to make fudge over the summer. We were using raw sugar, but now that i've found out I need to watch things I wanted to find something that I could use as a replacement. We plan on making our own breads too, as every bread i look at in the store has high fruitcose corn syrup and other bad stuff. Thanks so much for the suggestions! If you think of any more please post them.

[jenb]

I bake a ton of bread (mostly sourdough) and use agave nectar instead of sugar. My favorite recipe calls for 2 T of sugar; I substitute 1 T of agave. It imparts a lovely flavor!

Jen

[RWright]

Jen, would you share your recipe for sourdough bread? Thanks,

Rebecca

[jenb]

I'll put it over in the Recipes forum

Jen