Home Cooking

Erythritol and Leavening in baked goods

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Erythritol and Leavening in baked goods

Whidster | Nov 15, 2009 07:59 PM

I posted this to "site talk" and did get a reply (thanks again), but realized when i was exploring the site more that this might be the more appropriate place to post this question. I believe i have read posts here about folks using Erythritol (ZSweet) in baking. So, for those of you who have posted about baking with erythritol, did you have a similar experience and how did you compensate for the problem.

I recently began using erythritol (ZSweet) because my husband was diagnosed pre-diabetic. I have had terrible luck with cakes that don't rise. They look more like brownies and they tend to be very dense like a heavy poundcake. I checked and sure enough, my baking powder and baking soda were quite old. I've replaced them, but hate to waste another cake if folks know for sure it's the ZSweet. So, can this be blamed on my old leaveners or the ZSweet.

I love it to sweeten my tea and coffee. I've even made him some homemade hot chocolate with 2/3 erythritol and 1/3 sugar with good results. I pulverize it so it is very powdery and should dissolve more readily. Any Ideas?

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