Crock Pot Recipes Uk Biography
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Product Description
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An increasing number of comments and questions have revolved around sugar as a sweetener and how to substitute it in gluten-free baking. I thought the subject sweet enough to deserve its own post.
And since I recently started a sugar detox (I do this from time to time-- I'm on day six sugar-free, Darlings- no sweetener except a pinch of the herb stevia in my tea and smoothies), I thought it might be appropriate to refresh this post and bring it forward.
As we know it in its common, refined form here in the United States (the average American eats something close to 143 pounds of sugar per year), sugar is typically derived from the cereal grain known as sugar cane, or the cultivated plant beta vulgaris, also known as the sugar beet. Check for non-GMO status of your beet sugar. Both options are high on the glycemic index and refined to remove any nutrients or minerals that may have been residing in the cane or beet's natural state.
In the cane refining process the syrup remaining after the refining process is called molasses (it contains iron and other minerals that are refined out of white sugar). Note: sugar cane is in the grass and cereal botanical family; people who are allergic to grasses and cereals may be prone to develop a sensitivity to cane sugar.
Sugar in various guises
Brown sugar is refined cane sugar with molasses added for a golden-caramel taste and softer texture.
Raw sugar- also known as turbinado sugar- is also cane sugar, but less refined; it supposedly has more nutrients intact (but I wouldn't go so far as to consider it a health food, Darling).
Vegan sugar aka sucanat is cane sugar in a raw, unrefined state; it has a darker, stronger taste that is akin to molasses. (The refining process is what makes some sugar offensive to vegans- bone char is sometimes used in the refining method.)
Demerara and muscavado are also less refined sugar cane variations with deeper, complex taste.
Although you might expect that all cane sugar behaves the same way in gluten-free recipes, I have found differences in the way these sugars impact a recipe. So when you sub the brown sugar called for, say, with a less refined, stronger tasting vegan sugar- please know that the recipe will indeed taste different, perhaps have a smaller volume, or change in overall texture from the recipe as written.
Cane Sugar Alternatives:
Raw agave nectar in a bowl- it looks like honey, but it's a totally vegan and low glycemic sweetener
Agave is a natural sweetener, but it's still fructose/sugar.
When thinking about substituting sugar in a recipe, it's important to remember that sugar provides not only sweetness to gluten-free baked goods, it provides structure, texture, and flavor, adds a pleasing moistness, and contributes to browning.
Replacing sugar, therefore, can be a delicate dance with ingredients.
Read on for alternatives to the usual suspects.
Agave: Organic raw agave nectar is a vegan fructose sweetener made from the agave cactus with a subtle sweetness and a lower glycemic impact on blood sugar levels (it is approved for limited use in the South Beach Diet later phases, and may be a possible choice for those who need to monitor their blood sugar levels; agave may not be appropriate for everyone, however-- see notes below).
Raw organic agave is the least refined type of agave and has a mild, neutral taste. It is produced at temperatures below 118 °F (48 °C) to protect the natural enzymes, making it an appropriate sweetener for those eating raw foods. Raw agave contains iron, calcium, potassium and magnesium.
Agave nectar works well in baking. Use 1/3 to 1/2 cup of raw organic agave nectar (not the super-refined "agave") for every 1 cup of sugar in the original recipe and lessen the liquid called for by 3 tablespoons. Agave is humectant and adds moisture and binding to gluten-free recipes- especially if you're baking egg-free. Note that using too much agave in a baked goods recipe with a lot of gluten-free starch can sometimes lead to gumminess.
Some cooks also reduce the oven temperature by 25° F when baking agave recipes, but I have not bothered to do this.
You may want to experiment with using a smaller loaf pan when you replace the sugar with less agave (volume is affected). Use an 8x4-inch loaf pan rather than a 9x5-inch loaf pan, for instance.
Crock Pot Recipes Uk Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken Thighs Phhotos
Crock Pot Recipes Uk Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken Thighs Phhotos
Crock Pot Recipes Uk Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken Thighs Phhotos
Crock Pot Recipes Uk Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken Thighs Phhotos
Crock Pot Recipes Uk Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken Thighs Phhotos
Crock Pot Recipes Uk Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken Thighs Phhotos
Crock Pot Recipes Uk Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken Thighs Phhotos
Crock Pot Recipes Uk Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken Thighs Phhotos
Crock Pot Recipes Uk Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken Thighs Phhotos
Crock Pot Recipes Uk Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken Thighs Phhotos
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