Stevia Made from stevioside (which is 300 times sweeter than sugar) and rebaudioside (450 times sweeter than sugar). Stevia comes as a liquid or mixed with eurythitol to form a granule. Most stevia granules you can use as you would sugar, although I tend to use a little less, because that’s my taste preference these days.
If you’re using the liquid form, keep in mind these conversions:
1 cup sugar/granulated stevia = 1 teaspoon liquid stevia
1 tablespoon sugar/granulated stevia = 6-9 drops liquid stevia
teaspoon sugar/granulated stevia = 2-4 drops liquid stevia
Rice malt syrup You can use this in place of sugar or honey in recipes, roughly in a 1:1 ratio (eg 1 cup for 1 cup). Some folk say it’s less sweet than honey and sugar. I beg to differ…and have tended to put less of it in my recipes than many would. Perhaps it’s because my taste buds have shifted!
Glucose, also known as dextrose David Gillespie is a big fan of dextrose for baking. It’s generally referred to as glucose syrup and you can find it in most supermarkets (in the baking section).
When converting your own recipe, bear this in mind:
1. replace sugar for dextrose 1:1 (eg 1 cup for 1 cup)
2. increase the wet ingredients and use an extra egg
3. don’t over-beat once flour has been added
4. watch it doesn’t burn 5. and don’t store too long (and store in the fridge); sugar is a preservative, dextrose isn’t.
