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Executive Member
Joined: Feb 24 2009
Posts: 358
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 Posted: Tue, Oct 11 2011, 9:25 am Post subject: re: ISO deserts, snacks- gluten free, sugar free, chemical f |
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My snack can sometimes be pieces of sweet potatoes and could be eaten with tahina
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Never under any circumstances use computer virus killer and a laxative on the same time. ...www.
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| srg100 |
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Beginner
Joined: May 11 2011
Posts: 13
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| Posted: Thu, Oct 27 2011, 5:28 am Post subject: re: ISO deserts, snacks- gluten free, sugar free, chemical f |
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Came across this thread recently. My daughter made me the chocolate ices for my birthday treat.
Delicious!!
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| tikva18 |
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Gold Member
Joined: Jan 30 2011
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Location: midwest
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| Posted: Wed, Nov 23 2011, 2:48 pm Post subject: Re: re: ISO deserts, snacks- gluten free, sugar free, chemic |
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| nylon wrote: | | Seraph wrote: | | Can you really just exchange sugar and honey in recipes? |
No, because the sweetener in honey is fructose which is sweeter and you have to account for the extra liquid in the honey. It also affects texture because honey is hygroscopic (attracts water) which is why honey cakes and cookies stay soft--I am not sure you could get a crunchy cookie. (By extension, this is why crunchy cookie recipes use white sugar, and chewy cookie recipes use a higher proportion of brown; molasses does the same thing.) Reduce the quantity by 25% (cup for cup... I'd have to do math to do it by weight as honey is heavier than sugar) and reduce the liquid in the recipe by 2 Tb for every cup of honey. I'd recommend using a milder flavored honey, as well. |
Brilliance! pure brilliance! thank you!
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| naomi2 |
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Silver Member
Joined: Jul 26 2011
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| Posted: Wed, Nov 23 2011, 9:14 pm Post subject: re: ISO deserts, snacks- gluten free, sugar free, chemical f |
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| I dont have a recipe, but have you tried cooking with xylitol? it's a natural sweetener from the birch tree. it also has a low glycemic index, doesn't have any aftertase, is exchangable in volume for sugar and is generally not bad for the body (I think too much might act as a laxitive but, that never happened to me). the only problem is that it doesnt react with yeast the way sugar does.
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