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Recipe Guide;
Measuring Stevia;
Metric Conversion
BAKING GUIDE
Our baking guide reveals the special differences, between Stevia and sugar, that we need to know, and work with, to make our baking with Stevia successful and delicious.
Bulk, Texture, and BrowningYour will notice when baking with stevia that there is not the same bulking, texturizing, and browning results that sugar produces. This is particularly noticeable in cakes, breads, muffins, cookies, and other baked goods that need to rise.
Let these general basics be your baking guide.1. Use QUALITY STEVIA, at least containing 90% stevioside.2. KNOW YOUR OVEN. Be sure of temperature and preheat thoroughly. 3. Have all ingredients at room temperature. 4. MEASURE STEVIA CAREFULLY. Even a "pinch" to much can can be disasterous. 5. Either, thoroughly sift or mix the stevioside with the dry ingredients before adding the wet ingredients; or, thoroughly dissolve the stevioside in one of the liquid ingrredients. Warm liquid will dissolve stevia more quickly. 6. KNOW YOUR BAKING PANS. For heavy, dark pans, reduce oven temperature by 25 degrees. If pans are very thin you many need to double them. Medium weight pans that are shiny on the outside produce the best results. 7. Place cakes in the lower third of you oven. 8. Grease and lightly flour pans. Even non-stick pans. 9. Fill pans from 1/2 to 2/3 full. Too shallow and cake won't rise as well. Too full and it will likely sink when you remove it from the oven. 10. Prevent your creations from peaking in the center by smoothing the batter and even have batter in the center be a little lower. 11. KEEP A WATCHFUL EYE ON YOUR OVEN, stevia recipes bake differently from recipes with sugar. 12. Invert cake as soon as you remove it from your oven. This will prevent it from "falling." (Tip: Try clipping clothes pins around pan, turn pan upside down to rest on the clothes pins. 13. Beat the batter before the flour is added. When flour is added stir only until well mixed and smooth. Stir even less for muffins and quick breads. 14. For eggless batters, use guar gum, or another gum, to help ingredients bind together and rise better. 15. Baked goods with stevia can be kept in an air-flow container for a day or two on your counter, but need to be refrigerated after that. STEVIA DOES NOT HAVE THE SAME PRESERVING PROPERTIES AS SUGAR. 16. Refrigerated or frozen baking with stevia will regain its lightness and tenderness after about 20 to 30 seconds in a microwave oven.
Stevia Is Very Successful in the Following:... pies, puddings, fruit treats, candies(uncooked), smoothies, most beverages, dairy foods, citrus flavors, most fruits, and acidic foods. CHOCOLATE and CAROB are especially wonderful in baking with stevia. ... I have discovered a delicious ...... delightful, well written site that has beneficial and healthful information about:
HEALTHY, organic, 70% pure dark CHOCOLATE
Eat Chocolate, Get Healthy, Lose Weight
... a baking guide for delightfully moist and fluffy cakes ...Try this with your cakes when baking with stevia. Separate the egg whites. Add only the yolks to the bater. When batter is made, beat the egg whites until very, very, stiff. Fold the batter into the whites the same way you would for an angel food cake.
... muffins and quick breads baking guide ...1. Are your leavenings still active? TO TEST BAKING POWDER mix 1 teaspoon baking powder in 1/3 cup hot water; if it bubbles effervescently it is still active.2. If short on time to sift, mix dry ingredients well and fluff with fork. I does make a difference. 3. Muffin batter should stand up, but not as thick a quick-bread batter. 4. DO NOT OVER MIX muffin or quick-bread batter. 5. Mini muffins rise better and take 5 to 10 minutes less baking time than regular size. Try both and see which one's texture is most pleasing to you. 6. Cool muffins in pan 5 to 10 minutes before removing; place on rack. 7. For more tender and golden muffins, replace 2 to 4 tablespoons wheat flour with soy flour. 8. If the TOP OF A QUICK BREAD IS GETTING TOO DARK, cover with foil for last 15 minutes of baking.
... baking guide tips for cookies ...1. Mix in only enough dry ingredients until dough pulls away from the side of bowl.2. Grind nuts before measuring. 3. CHILL DOUGH for several hours, if possible. Even chilling for 30 minutes will make dough less sticky and easier to work with. 4. Try and keep a uniform size and thickness to your cookies. 5. For softer, chewier cookies add some canned pumpkin, applesauce, apple butter, uncooked oats, or various nut butters. 6. KEEP AN EAGLE EYE on your baking cookies. They bake quickly.
... a baking guide word about dairy ...Baking with stevia works fantastically with: Milk, Cream, Cream Cheese, Sour Cream, Yogurt, and other dairy products. If you are lactose intolerant, try replacing the milk with such products as: Almond Milk, Soy Milk, Rice Milk, or others that are good for you. WATCH LABELS FOR HIDDEN SUGARS!
... stevia really sparkles with beverages ...Stevia is great in just about any beverage. It is easier to use a liquid extract when making beverages, but powdered extracts are great too. With the powdered extract, dissolve it in a small amount of the liquid before adding it to the main recipe. To make your own liquid extract: Mix 1 teaspoon pure white powdered extract into 3 tablespoons purified water. Pour into a small dropper-type bottle and store in the refrigerator. WHEN MEASURING DROPS: 60 DROPS = 1 TEASPOON
There are more and more beautiful cookbooks being written on baking with stevia becoming available. Each one is an excellent baking guide full of healthful, fun, thought provoking, and practical information and recipes.
Enjoy as many Stevia books and recipes as you can, have fun with the recipes, and experiment with some of your own !For a review of the different forms that stevia comes in and how they are usually referred to in recipes, please visit ... Recipe Guide ... We hope that you have enjoyed reviewing our baking guide and that it will help you create delicious and nutritious delights! ...Home
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