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Have you ever baked with "WheyLow" sweetener?

The family baker (aka my dear husband, Mr. Tastebud) has been craving baked treats, but is also interested in reducing our refined sugar consumption. Neither of us can stand artificial sweeteners (like the evil Spenda), so we're looking at alternate "natural" sweeteners.

We've found several web sites that say good things about WheyLow, including a local gluten-free bakery (which we should visit for some samples).

But I'd like to hear from any chowhounds who have used WheyLow. How does it work in cookies and cakes? Quick breads? Pies? Meringues, even?

Thanks,
Anne

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  1. I have been using whey low for about 2 years and have successfully baked with both the white and brown sugar version, and have used the confectionary blend for frosting. Works beautifully, sub cup for cup from your recipe. No after taste at all.

    1 Reply
    1. re: Babs

      Thanks, Babs! This is good to know. We plan to try WheyLow for baking and Agave syrup for cooking.

      Anne

    2. Have been using Whey Low granular, gold (a brown sugar), and occasionally the maple and powdered for several years now...it aerates like sugar, caramelizes like sugar, NO aftertaste...Tried Splenda (ew)...had to throw things away! Aftertaste was terrible. Stevia was also terrible. For nay-sayers, I can only tell you my husband took off 30 lbs after we started using it and has kept the weight off for the past five years. I think Whey Low helped. He is not diabetic, but he loves his sweets..and with W H and whole grain pastry flours, he has been able to continue enjoying cakes, pies, cookies, etc.

      I personally would rather eat a piece of fruit than a second-rate, artificially sweetened piece of cake. My taste buds are pretty snobby. And I can NOT taste an aftertaste with W H. I love baking stuff, giving it to people and letting them swoon, then telling them afterward it was made with W H...great fun.

      Tip: In humid weather, refrigerate your W H to keep it nice and dry.

      5 Replies
      1. re: singsgood

        Thanks, singsgood - this is great information! I think we share tastebuds - I hate Stevia almost as much as I hate Splenda, and I agree 100% about preferring fruit over artificially "enhanced" foods. Next time my husband feels like baking treats, I'm sending him out for some WheyLow (and more whole wheat pastry flour - I think we're running low).

        Anne

        1. re: AnneInMpls

          I just tried Whey Low for the first time last week. I had to order it online. In the past I have really disliked all other artificial sweeteners (except Fiberfit, which is a liquid). I even think sugar-free Davinci syrups have a bitter aftertaste. I was really pleased with the Whey Low. I used their version of brown sugar and their regular granulated to make chocolate chip cookies and they were great. I also made a chocolate cake with it and no one could tell the difference . The powdered sugar is grainier than regular though so I only replaced 1/3 of my powdered sugar in the frosting with it. All in all, I'm thrilled with this find. I can even use the Whey Low Gold (brown sugar) in hot cereal, and it's perfect. Some Whole Food stores carry this if you don't want to make the investment of ordering online.

          1. re: livvyliv10

            Hi Livvyliv,
            I just wanted to comment on the Whey Low powdered sugar. I used it for the first time in a recipe last week and was disappointed in the graininess... until the next day when I tasted my bars and it was smooth as silk. It must just take a few hours for it to soften and dissolve. Have you tried it again since your first try?

            1. re: cawheatley

              I wanted the powdered sugar version for things that needed something finer -- things I would normally use confectioners sugar in, like frosting, but I have used it in everything else and it's great. I still sometimes use it blended with regular powdered sugar in icing, etc., but I can still detect the graininess if I just use it straight.

            2. re: livvyliv10

              A huge part of the reason why Whey Low makes baked goods that are so incredibly sugar-like is that it basically IS sugar. It's refined fructose, sucrose and lactose. If you do a little research on pure fructose, you'll see that it poses far more dangers than sugar.

              Bottom line, you're paying huge bucks for something that's less healthy for you than sugar is.

        2. Have you tried a fairly new sweetener called "Ideal"? After doing some research, and trying many things, I just purchased some of this. I have not baked with it yet, but have used it to sweeten iced tea, berries, etc.
          Tastes great with no aftertaste! It is supposed to be great in baking. I am excited to try it!
          I live in Oregon and had to order it online. It is available in stores in other parts of the country.
          Main ingredient is xylitol, which is natural substance.
          Here is a link:
          http://www.idealsweet.com/

          GOOD LUCK!!

          1 Reply
          1. re: haqqeye

            It's just xylitol and sucralose (splenda) at a horrifically inflated price. If you like it, just buy xylitol and splenda and combine them yourself. Be aware, though, that xylitol, like other sugar alcohols, can be laxating and tends to react a bit strangely in baked goods (crystallization, cooling effect, etc.).

            1. re: danna

              Fructose (fruit sugar), Sucrose (regular table sugar) and Lactose (milk sugar). Since it contains a lot of fructose and fructose doesn't spike blood sugar, a lot of people mistakenly believe it's somehow healthier than regular sugar. It isn't. Fructose has a wide variety of health issues associated with it.