Almost a year ago, I wrote a post about how to convert sugar measurements to stevia for cooking and baking. All of the information in that post is true and accurate, but since then I’ve fine-tuned my routine a bit and developed a method for baking with stevia that doesn’t affect the texture or flavor of the final product. I’ve baked all kinds of things this way, and it seems to work across the board with all different kinds of recipes, so for the most part, this is how I bake with stevia.
1. Use Half the Amount of Sugar
The first step is to reduce the amount of sugar called for in the recipe by at least half. Now, for most conventional recipes, I already reduce the amount of sugar by as much as half anyway. So for the purposes of baking with stevia, I reduce the amount of sugar I would personally use by half.
- A recipe calls for 1 cup of sugar. I think that sounds like a little bit too much sugar going on for that particular recipe, so I would probably only use 3/4 cup at most.
- Since I’m going to also be adding stevia, I can reduce that 3/4 cup even more, and use 1/2 cup or less of sugar.
- Most recipes can handle this without drastically affecting the final texture, but there are some recipes that for whatever reason will not work well with the reduced sugar. In those cases, I usually just forego that particular recipe!
If you’re starting with a recipe that’s already inherently fairly healthy and/or has been healthified, you can just reduce the sugar by half and move on to the next step.
Now you can follow the conversion chart to replace the remaining amount of sugar the recipe requires.
- The original recipe calls for 1/2 cup of sugar. You’ll put 1/4 cup of sugar in your batter.
- You’ll add 1/4 t. of stevia to replace the remaining 1/4 cup of sweetener.
3. Proceed As Directed
Just finish up the recipe the way it’s written. You shouldn’t need to make any other adjustments unless you want to.
And that’s it! You’ve just significantly reduced the sugar in your baked goods without sacrificing taste or texture! It’s even better if you use a “healthier” sugar like coconut sugar or sucanat.
Where to Buy Stevia (Plus Also What Kind to Use)
I like to use liquid stevia (you can find either glycerin- or alcohol-based varieties), which is essentially an extract of stevia (like peppermint or vanilla extract). The powdered stevia goes through more processing and often has a bitter after-taste, so I stay away from it. (Plus, a lot of powdered stevia contains additional sugars which totally ruins the point.)
I usually get my stevia from one of the following sources:
- Trader Joe’s (oh how I love Trader Joe’s!)- I *think* it costs around $7, but I’m not positive. I’ve had the same bottle for probably 6 months now, so I can’t remember exactly how much I paid. I do remember thinking it was an excellent price.
- MOM’s – Mom’s Organic Market is a local chain and their stevia is actually a private label so I’m not sure the original manufacturer. I do know that their stevia tastes a lot better than other brands I’ve tried (NuNaturals, for example, which I like, but the stuff at Mom’s is better), so I’m thinking it’s probably from a more expensive brand that I haven’t tried yet, ha! The good news is that it is also priced very well (once again, not remembering the price, but remembering the impression that it was a great deal).
- No access to either one of those stores? No worries! If your local health food store doesn’t carry reasonably priced stevia (and most of them don’t), you can order it online from Vitacost or Amazon (those are affiliate links right there). I ordered mine from both places before I was able to start purchasing it locally.