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there is a new product out that a lot of people are having great luck with.

it is cactus nectar, and it should be next to the brown rice sugar and

fructose on the baking aisle of your whole foods grocer. it looks like

honey, and it is a bit thinner in consistency, and it is very sweet. it is

about $3 a bottle (that looks like it will last you a bit), and it is highly

recommended for baking, even provides the ratio alteration on the back, i

think you reduce the liquid inthe recipe by 1/3...

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" Jay and Laurel Silvio " <silvio

 

Monday, October 02, 2000 1:21 AM

brown rice syrup

 

 

> > i am trying to decrease the amount of refined sugar in my cooking and

> > baking. does anyone have a good sugar substitute? especially one for

> > baking muffins and breads. someone suggested brown rice sugar. does

> > anyone use this? if so, how does it work in baked goods? in terms of

> > substituting for sugar, what amount should i use in a recipe? also, i

> > saw in the book Sugar Free Toddlers they use apple juice concentrate.

> > has anyone experiemented with this? what measurement do i use to sub

> > for sugar? i know that i could play around with the measurements

> > myself but was hoping that someone else had already figured this out!

>

> laurel

>

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>

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> i am trying to decrease the amount of refined sugar in my cooking and

> baking. does anyone have a good sugar substitute? especially one for

> baking muffins and breads. someone suggested brown rice sugar. does

> anyone use this? if so, how does it work in baked goods? in terms of

> substituting for sugar, what amount should i use in a recipe? also, i

> saw in the book Sugar Free Toddlers they use apple juice concentrate.

> has anyone experiemented with this? what measurement do i use to sub

> for sugar? i know that i could play around with the measurements

> myself but was hoping that someone else had already figured this out!

 

laurel

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Hi,

I often use apple juice or orange juice in my baking and cooking.

I grew up in a diabetic household and my mum frequently adapted recipes

by cooking with juice. Buy the frozen concentrated juice and play

around with the quantities until you get the right sweetness. Don't

forget to reduce the liquid quantities accordingly. A diabetic cookbook

might be able to give you more information.

I also cook a lot with maple syrup. It gives a wondeful, soft,

sweet taste.

Amanda

 

 

Jay and Laurel Silvio wrote:

> i am trying to decrease the amount of refined

sugar in my cooking and

> baking. does anyone have a good sugar substitute?

 

--

Amanda's Kitchen

Vegetarianism from a Canadian perspective

Webpage: http://www.colba.net/~ajstrong

Subscribe to the monthly newsletter: Amandas_Kitchen-

 

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