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cooking with fructose - advice please!

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cooking with fructose - advice please!

kate | Dec 16, 2004 03:13 PM

Hi

Can anyone share any experiences they've had cooking with fructose as a sugar replacement?

Does it 'work' the same as normal sugar in baking;

Are there certain types of cooking it does not suit;

Does it make food taste different;

In what proportions should I substitute (1/2C fructose for 1C sugar?);

and finally (for diabetic chowhounds) how have your blood sugar levels responded to fructose versus artificial sweeteners like Splenda?

Many thanks...
Kate

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