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How Much Sugar?

Replacing sugar

  • 18 Jun 2012 8:22 PM
    Quote
    Message # 976075
    Deleted user

    Hi

    Can you replace the sugar in recipes with dextrose?

    Chris
  • 18 Jun 2012 8:28 PM
    Quote
    Reply # 976087 on 976075
    Deleted user
    Yes you can but you will find that the recipe comes out very wet so therefore you have to add more dry ingredients to get the right texture.  I've only made one thing so I'm not an expert but it took longer to cook, it was wetter and spilt out over the edge of the tin, but my son still hasn't noticed the difference so it must be ok. 
  • 18 Jun 2012 9:29 PM
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    Reply # 976135 on 976075
    Deleted user
    most definitely I do it all the time however you need to make some adjustments.  I find that depending on the recipe the texture can come out differently.  I find that dextrose can dry out the recipe so I add extra liquid, touch more milk and butter/oil.  I also drop down the temp in the oven by 10-20 degrees, as dextrose cooks more quickly.
  • 19 Jun 2012 1:24 AM
    Quote
    Reply # 976327 on 976075
    Deleted user
    I tend to let other people do the work, and just copy recipes from here.  But, I don't do much of it, dextrose has as many calories as sugar, it's not a diet food, and while I know the benefits of cutting out sugar, I don't see any point in doing it and still eating lots of sweets
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