Baking with Sugar Substitute: Erythritol

Navigating the world of sugar substitutes in baking can be a complex but rewarding adventure. Each sugar substitute achieves the goal of reduced calories (I mean who doesn’t want to eat more desserts without the extra calories right?!) but also brings unique challenges in baking. I am sharing below the impact of sugar substitute— erythritol, on baking and suggestions on how you can make adjustments to help you achieve the best results.

Understanding Sugar's Role in Baking

Sugar is crucial in baking for its ability to provide sweetness, moisture, structure, and browning. Replacing it involves more than swapping one ingredient for another; it requires an understanding of the functional properties of each substitute.

Many bakes get their golden-brown colour from the caramelising of sugar during the cooking process. Sugar substitutes often don’t caramelise like regular sugar, which can result in a pallid-looking cake (read more here ).

Sugar alcohols can be used as a straight swap for table sugar in heavier cakes but need to be combined with other ingredients to make light cakes.

Guide to Popular Sugar Substitute—Erythritol

Properties: A sugar alcohol that occurs naturally, in very small amounts, in fruits such as pears, melons, apples and grapes. It is about 70% as sweet as sugar and almost non-caloric. Almost all of the store bought erythritol is produced commercially from corn. Read here for more information.

- Effects in Baking: Can create a cooling sensation in the mouth and may result in crumbly textures due to its lack of stickiness.

- Adjustments: Combine with high-moisture ingredients like yogurt or buttermilk to counteract dryness. Use in recipes where its cooling effect can be masked, such as chilled desserts.

Exploring healthier alternatives in baking doesn't mean you have to compromise on flavour or texture. Whether you're managing dietary restrictions or simply aiming for a healthier lifestyle, incorporating sugar substitutes into your baking can yield delicious results.

I’m sharing below a recipe using a popular sugar substitute— erythritol.