The Garden Helper

Helping Gardeners Grow Their Dreams since 1997.

No-dash-here, you've found The Real Garden Helper! Gardening on the Web since 1997

Recipe sugar reductions

Willy's Place » Members Favorite Recipes
« Prev thread: Recipe for Giant Bubbles for Kids| Next thread: Recipe Treasure Hunt »
Back to Thread index
by Cricket on October 09, 2005 03:40 PM
Can anyone advise me by how much I can reduce the sugar in a baking recipe without changing the texture or rise of the final produce? One cake in particular, didn't rise and the texture was very heavy and course after I reduced the sugar by 3/4. And if sugar is reduced, do other parts of the recipe require adjustments, such as liquids or leavening agents?

Thanks in advance to all you bakers out there!

Cricket
by noxzema on October 21, 2005 09:24 AM
I dont know about reducing the sugar amount...but you can just use Splenda granular instead of sugar...to reduce sugar completely

* * * *
If at first you dont succeed, rotate your crops

Active Garden Forum

« Prev thread: Recipe for Giant Bubbles for Kids| Next thread: Recipe Treasure Hunt »
Back to Thread index


Search The Garden Helper: