Sugar-Free-Baking?

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A Cake without sugar? Is that even possible? For many this is the way it has to be,
possible or impossible. Whether you are diabetic or simply trying to reduce refined sugars in your diet, be sure that it is very possible with new types of products available on the market.

The Good Life Dietitians took a closer look at 2 products that claims to be close to sugar and that may be used in any recipe calling for sugar.

1. Huletts Sugalite is a low GI, reduced kilojoule sweetener for replacing sugar in home baking. Not only does is replace the sweet taste but also the functionality of sugar on a gram for gram basis in baking. It ensures a golden brown colour, good crumb structure, soft mouth feel and no bitter aftertaste, or so they claim.

SUGAlite is the health-conscious consumer's answer to baked goods that are just as tasty as if made with regular sugar, yet low in kilojoules and with a low GI rating. SUGAlite is endorsed by the GI Foundation and the Diabetic Association of South Africa, making it perfectly suitable for diabetics and slimmers alike.
There are no health hazards linked to using SUGAlite, however, because SUGAlite behaves like fibre in the body, excessive consumption may cause gastric discomfort.


In addition to being low GI, SUGAlite:- contains 1/3 of the kilojoules of ordinary sugar and
- reduces the fat in most recipes
- functions as browner and a good crumb texture
- no bitter aftertaste
- more GI lowering than Fructose



Now, how do I use it?

- Replace the sugar in the recipe on a gram for gram basis

- Omit or greatly reduce the fat. (In the case of biscuits and pastry, you can remove up to 2/3 of the fat!)

- Add SUGAlite to your dry ingredients and carry out the recipe in the normal way.

- SUGAlite can be added to a dry mix in the same way that you would normally add sugar. If a recipe calls for creaming magarine with sugar, you can do this with SUGAlite

Handling of SugaLite

- SUGAlite therefore needs to be stored in a cool dry place in a sealed container or bag.

- SUGAlite should always be added to dry ingredients and mixed well first before any liquids are added.

- If SUGAlite is being added to egg whites, they should be beaten until stiff and the SUGAlite carefully folded in.

- Egg yolks must be placed over a warm water bath and beaten. SUGAlite must be dissolved by adding carefully and slowly while continually beating yolks. Other emulsifying agents such as lecithin and polyglycerol esters may be used in egg-free recipes.



Sounds to good to be true? Get some recipes and try it out for yourself!



2. Canderel Yellow
Canderel Yellow is a great tasting low calorie sweetener that's made with sucralose. Canderel Yellow Granules have been formulated with a special blend of ingredients for superior cooking and baking and can be used to replace sugar without compromising on taste.





How to use it:

- This time, replace the sugar volume-wise, not per gram

- 1tbsp sugar = 1 tbsp Canderel Yelloe

- 1t sugar = 20 Cal; 1t Canderel Yellow = 2 calories



Handling:
- It comes in a handy large bow with easy to pour spout


More Tips for Canderel Yellow:

- Use to dust your cake instead of using icing sugar, so you get the same effect but with less calories!

- Try adding a couple of teaspoons of baking powder to your cake recipe to get extra rise out of your cakes!

- For a lower calorie filling for your sandwich cake, mix a tsp of Canderel Yellow Granules into a 200g carton of crème fraiche to sweeten it. A great alternative to cream.



For more recipes, visit the Canderel Kitchen



Whether it is you, or someone you know, we hope you try these recipes! If you have ever baked sugar-free, let us know how YOU did it!