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Sep 22, 2006 06:23 PM


Does anyone cook and/or bake with xylitol? How does it behave compared with sugar?

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  1. I tasted some xylitol plain once. Tastes a little cool on the tongue, actually. Very inoffensive, and pleasantly sweet.

    It was fine in my black coffee.

    I've also had chewing gum made with xylitol, and it was less than exciting.

    I haven't tried cooking with it because I could only find it at Whole Foods in individual sized packets, which made it very expensive. Have you seen it in larger containers?

    2 Replies
    1. re: Pei

      I just saw a worker stacking various size boxes of it at the Korean food store near Boston and was wondering what it was. I'll have to look into it. Perhaps your nearby asian food store might also have some.

      1. re: Pei

        I have a huge container of it that someone gave me as a gift (as big as a can of supermarket coffee). She got it at Rainbow Grocery, which is a health food co-op here in SF. There's probably something similar in the LA, but I haven't lived there for so long I'm not sure where. I'm trying to figure out what to cook with it; I don't bake a lot so I don't want to waste one of my few baking sessions with something that doesn't turn out.

      2. Thanks. Have seen it at health food stores (in packets and in bulk) and am curios as it is a naturally derived sweetener (from birch syrup). Will also look into asian shops and recipes.

        1. Banana bread recipe. I didn't invent it. Got it off the internet, somewhere. Cut back on the sugar or xylitol a little if you have giant bananas. Tastes pretty good.

          3 very ripe bananas
          2 large eggs
          1/2 cup butter
          1 1/2 tablespoons sour cream
          1 teaspoon lemon juice
          1/2 cup xylitol
          1/4 cup sugar
          2 cups all-purpose flour
          1 1/2 teaspoons baking powder
          1/2 teaspoon baking soda
          1 cup unsalted walnuts or pecans, chopped

          Preheat oven to 350 degrees F.
          Place bananas, eggs, butter, sour cream, lemon juice, and xylitol in a blender container or food processor bowl and mix until smooth.
          In a bowl, mix together flour, baking powder and baking soda.
          Pour banana mixture over flour mixture.
          Stir just until flour is moistened.
          Stir in the nuts.
          Turn into a greased 9" by 4" loaf pan or into two 3" by 7" bread pans.
          Bake for 55 to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
          Allow to cool 5 minutes in the pan, then turn out onto a wire rack and complete cooling.

          4 Replies
            1. re: Sam Ottawa

              I'm totally guessing here, but it might be because xylitol is SOOO expensive right now, or because xylitol doesn't taste right in the recipe and they're blending it with sugar to preserve the original flavor of the recipe.

              1. re: Pei

                when you mix two different types of sugars and/or artificial sweetners, they have a synergistic sweetening effect that increases the sweetness far more than only if one of the same amount is in it... that's why CocaCola C2 has I think 2-3 different types of sweetners.

              2. re: Sam Ottawa

                Sugar browns (carmalizes). Yeast needs sugar (no yeast this recipe, tho) Xylitol and sugar tastes better than xylitol alone.

            2. Xylitol in high amounts can also cause intestinal distress in some individuals. I know someone who is so sensitive they won't touch the stuff because of the end result.

              1 Reply
              1. re: mochimunchie

                I have issues like that with sugar alcohols. I won't touch it in large amounts, though I have no problem with sugar free gums.

              2. I love to cook with Xylitol, It makes foods a bit more cake like in texture. It is also very sweet. I buy a 55 pound bag online from to make it less expensive to cook with. I will post some of my recipies for you soon.