Alternative Sweeteners

My last post got me thinking about alternative sweeteners.  Just what are they good for?  Just like flour, each sweetener has it's own personality and identity.  To best showcase the sweetener, it's a good idea to have a basic idea about what the different properties are of each sweetener.

Agave - Agave syrup is best used in baked goods such as breads or loaves.  It can also be used in things like cookies and pancakes, but success is not always guaranteed.  In my experience, it can be a bit runny and not set properly, as a result.  Because of its low glycemic index (GI) the result is sweet, but not overpoweringly so.

Maple syrup - Maple syrup is an excellent all purpose substitute.  If used, the recipe does not need to be modified in any way!  Maple syrup has a lower GI than regular sugar, but it is still relatively high, so be careful.  Many bakers prefer to use maple syrup because of the trace minerals that can be found in it.  But it is best to think of it as a sugar, rather than as source of nutrients. 

Stevia - Stevia is a somewhat controversial sweetener, primarily in the States. Surprisingly, stevia has yet to be approved by the FDA in the U.S., most likely because of protests from the sugar and corn industries.  After all, corn sweeteners are big business.  Many do not like stevia because of its somewhat unpleasant aftertaste. Stevia's flavour is best described as concentrated sweetness - so sweet it can actually feel a bit uncomfortable.  However, you only need 1 teaspoon of stevia to substitute for 1 cup of sugar.

To be continued...

Lemon Loaf and Simple Syrup

Today was the first day I tried my own experiment with flour.  The gluten free flour I have been using up to this point was full of starch.  This is a big no-no on the SCD, and not very good for the waistline, I imagine.  I am not following the SCD, but am slowly trying to make the transition.  I only just stocked my kitchen for gluten-free cooking, after all.

My experiemental flour mixture was a follows -

1/2 cup rice flour
1/2 cup potato starch
1 cup sorghum flour
1/2 cup almond flour

The final result was less than impressive.  The lemon loaf, which, had I used more starch, would have been relatively light in texture, hardly rose at all in the pan.  And seemed as if it was as heavy as a brick!  I'm pretty sure it could be used as a weapon.  Or at least used to break some windows.

However, it turned out that it was still edible.  Maybe not wholly desireable, but definitely edible.  I am curious to see what would happen if I added some apple cidar vinegar to the recipe.  The vinegar would react to the baking soda present in the dough, allowing it to rise.  But how much would it rise?

My greatest discovery with this loaf was that I could make a simple sugar glaze with agave.  2 tblsp. of agave and 2 tblsp. of lemon juice.  Put it in a saucepan and let it boil down for about a minute, maybe two.  The result was nice and sweet, and adhered well to the top of the loaf.  Since I'm no longer using white or brown sugar, I believe that I am in full possession of every alternative sweetener out there on the market.  Well, just about.
On  my next attempt, I would definitely reduce the sorghum flour.  It was my first time using sorghum and almond flour.  I can see now why sorghum is better suited to flatbreads.

Yes, I'm using it tonight in my pizza crust...1/2 cup sorghum flour with 1/2 cup almond flour. 

Results to follow.