How to Use Stevia in Cooking
I have used stevia to make sugar free lemon sauce with lemon juice as the main source of sugar. Stevia can also be added to churros whether you make churros with eggs or vegetable oil. This weekend, I have tried both methods. I also have a churro maker, which has made this endeavor easier. The key to using stevia in baking is that stevia is versatile. It has some normal cane sugar in it but fewer calories than actual, pure sugar. Calories notwithstanding, it does not make a huge rise in my blood sugar like normal sugar does.
Stevia is an awesome product. They even have brown sugar stevia, which I have no experience with. Sugar is a carbohydrate, and that alone means that it can mess with your system. I can adapt a cobbler recipe to stevia because my churro shop would market cobbler also. There are very little ways to find cobbler in the Bay Area unless you know where to look. I adore apple pie, but I want to try to make a stevia-laced apple pie. I have learned the sugar methods first because all stevia is, is a substitute for real sugar.
You see, real sugar is a carbohydrate. It counts as one anyway, and so does stevia only it does not have heavy-hitting effects on your blood sugar as much as you think. You can use stevia in making churro recipes as I was working on this morning. Churros are fabulous, also known as crullers in English. This is the Spanish version of the donut. Mexicans have churros too though; it just has cinnamon on it. It is also designed to be like a long stick made of dough. All types of churros are fried but are lactose-free as you use water for the base that makes dough stick together. You can also use eggs but not always.
Stevia works on cobblers as you can use ½ cup sugar for the filling, as I use in the recipe. This came from Basic Baking by Sebastian Dickhaut, Jennifer Newens, and Cornelia Schinhar, Silverback. My aunt gave me this book many years ago, as I have since worn it out while using it. I’ve had a life long interest in baking, but when I was diagnosed with type 1 diabetes in 1991, I saw that there was a wide open market for sugar-free baking. As I got older, I realized this business idea would make a great franchise. Stevia is so versatile, it can be a substitute sugar in any recipe, and I mean any recipe, even if a little bit is used. Stevia works very well for stuff like sugar-free lemon sauce which I’ve made with cornstarch. Cornstarch is a binder that thickens any kind of ingredient you are using, necessary to make into a sauce.
It is quite possible to make things like sugar-free barbecue sauce, hoisin sauce, and other types of sauces. You can even make sugar-free salad dressing with the right substitutions. Stevia can be used in so many ways, that it manages to triumph over blue agave as a way to sweeten foods. Blue agave is way too sweet for many of my baking projects. It’s as bad as high fructose corn syrup even if it comes from a plant, or the agave tequilana plant prominently grown in Jalisco, Mexico. There is such thing as using too much artificial sweetener in any recipe. This increases the carbohydrate load in the recipe. If you want to reduce your carb intake, then use less sweetener and be wary of the label “sugar-free,” which is not meant to be carbohydrate free.Works CitedBasic Baking by Sebastian Dickhaut, Jennifer Newens, and Cornelia Schinhar, Silverback.