+
Home Cooking

Cooking and Baking with Erythritol

FlavoursGal | Jan 29, 200707:19 AM     36

As mentioned on previous threads, I dislike using Splenda because of its taste and other factors. I've been using erythritol, a polyol sugar substitute derived from corn, in many savoury and sweet recipes. Depending on the application, I often substitute erythritol one-to-one for sugar, or I may add up to 25% more (erythritol is said to be 70% less sweet than sugar).

Until now, I've been using erythritol in place of sugar in sweet-and-sour savoury dishes and in fruit pies and cakes. On another thread, I was told that I would have disastrous results if I used erythritol when baking with chocolate and/or coffee.

I just made a batch of my chocolate espresso brownie cookies and they came out great. Granted, they do contain some sugar (in the semi-sweet chocolate chips; I used the real thing, along with 4 ounces of unsweetened chocolate), but the majority of the sweetness comes from the erythritol which I substituted for all of the sugar (plus 25%) called for in the recipe. Now that I've seen these results, my next batch will use unsweetened chocolate and erythritol exclusively.

My brownie cookies do exhibit a slight bit of the cooling effect that sometimes occurs with erythritol. To me, this is much more tolerable than the taste and after-taste of Splenda.

I'm curious about other people's use of erythritol. How do you use it?

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

How to Cook Swordfish: 5 Tips for Success
How To

How to Cook Swordfish: 5 Tips for Success

by Patty Lee | If you're looking for a good swordfish recipe or just wondering how best to cook it, you're in the...

The Absolute Best Fish to Grill, According to an Expert
Guides

The Absolute Best Fish to Grill, According to an Expert

by David Watsky | It's summer backyard BBQ season and for some lighter fare, you might be wondering about the best fish...

How to Pick the Perfect Pineapple
How To

How to Pick the Perfect Pineapple

by Sarah Perry and Jen Wheeler | The best pineapple offers an experience like nothing else, but how do you pick the perfect ripe pineapple...

13 Perfect Peach Pies to Bake While You Still Can This Summer
Recipe Round-Ups

13 Perfect Peach Pies to Bake While You Still Can This Summer

by Caitlin M. O'Shaughnessy and Jen Wheeler | We poked, prodded, and sniffed our way through the virtual produce section of the internet to pick...

Trending Discussions

1

Garlic. Peeled? Unpeeled?

Updated 29 minutes ago
2

Gazpacho

Updated 4 hours ago 14 comments

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.