Sugar, etc - Trim Down Club

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Hi, Yossel. Stevia is excellent. How much you use to substitute for sugar depends on the role of the sugar in the product and the form of the Stevia. If it is just for sweetening, you can use concentrated Stevia extract (the type found in small packets and drops) at a ratio of about 1 packet (1/8 teaspoon or 1 gram) to 1 teaspoon of sugar. If the sugar is for both sweetening and bulk in a recipe (i.e. in baking), then Stevia for baking would be used in amounts similar to sugar, to taste.
Regarding wheat-free flours, you can read about alternatives here: https://www.trimdownclub.com/24-essential-gluten-free-flours/ and here: .https://www.trimdownclub.com/the-essential-gluten-free-flour-resource-guide/

yossel 8 years ago

Some of the recipes suggest sugar and flour. I am presently trying to avoid wheat and sugar. As for sugar I use Stevia exclusively and my question is:
1. What substitute for wheat flour would you suggest?
2. Using stevia instead of sugar would you suggest the same quantity of stevia?

yossel

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