Susan wrote:
x-no-archive: ye

On 9/20/2012 8:50 PM, Bill O'Meally wrote:

I'm not saying you have to. I'm just saying that in most baking
situations it is important to maintain the right proportion of wet to
dry ingredients. If you substitute powdered Splenda cup-for-cup for
sugar, Splenda does not act like a dry ingredient. It loses its bulk
when moistened and that volume has to be made up with another bulking
agent. Sometimes I use polydextrose, sometimes more almond flour, etc.
But I'm glad your technique works well for you.

Xylitol bulks and moisturizes just like sugar does, and it's one of the
reasons it's my favorite sweetener. I cut it with liquid sucralose (I
would never use bulk Splenda) in most recipes to lower the carbs. I
also tend not to make cakes or cookies as much as I do boule de neige or
cheesecake or other desserts that really don't require anything but
liquid sucralose (if you like the taste) or a mixture.

But I have made brownies and cakes successfully in the past, and have
done just fine with moisture and leavening adjustments.

Susan

I have not mastered LC brownies. The ones I made in the past were
okay, but not great.

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