When it comes to food, sugar is everywhere. Pretty much every single piece of food we put into our mouths either contains, or will to some extent turn into, sugars. So when I’m talking about sugar-free baking, what I’m really talking about is refined sugar-free baking. That means table sugar, castor sugar, confectioner’s sugar etc. Baking without any form of sugar whatsoever is pretty much limited to bread, and even in those product that yeast needs something to nibble on.
In my particular case, I’m also concerned with the glycaemic index (GI) of the sweeteners I use. I don’t have diabetes, but if I’m going to indulge in cake and dessert, I don’t want it to throw me out of whack for the next week. I want it to have the smallest possible effect on my blood sugar and chemical balance. On top of that, my goal is to make delicious sugar-free baked goods, right? In other words, I need substitutes that chemically do about the same thing as sugar does in my baking.
A short note on high GI sugar:
- When it comes to body chemistry, weight gain, and overall health, there is just no other way to put it: sugar isn’t all that great for you. Sucrose, which is the main sugar used for human consumption, is a carbohydrate consisting of the monosaccharides glucose and fructose. Sucrose has a glycaemic index of 65, where the point of reference is 100 (pure glucose).
And now for the two main products I use to sweeten my baking:
Sukrin (Funksjonell Mat) has a glycaemic index of 0. That means it doesn’t have ANY effect on your blood sugar.
Tagatesse (Damhert Nutrition) has a glycaemic index of 7. That means it has about a tenth of the effect on your blood sugar as sucrose does.
There are literally hundreds of articles, studies, and websites on sugar and the effect it has on our bodies. If you’re interested in more information, shoot me an email and I’ll direct you as best I can 🙂