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Home Cooking

Sugar alternative for Baking?

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Sugar alternative for Baking?

peachblossom | Aug 10, 2006 08:54 PM

Instead of using the ultra-processed white cane sugar (such as that from C&H) I'd like to use something in my baking that is a little better for you. What do you recommend for replacing the white cane sugar in recipes (cookies, quick breads, etc)? I've heard a little about turbinando and stevia but I haven't used it yet. Will it change the texutre of my baked goods? And, no, I am not interested in fake sugars like Splenda.

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