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Jun 20, 2011 09:22 AM

Will Stevia raise dough like sugar does? What do you all use Stevia for?

Guess what. I have just ordered liquid and powdered Stevia from Canada. Because it is legal to buy and import to Norway, for personal use. If you were to buy it in a shop, a little can would cost 60 dollars, which I just payed five dollars for on

So since this is my first time with Stevia, I´m curious to just how it works, and if it honestly can replace sugar in my cooking.

I´m a pizza fanatic, and I always add a tablespoon of sugar to my dough, because it strengthens the yeasts ability to rise the dough. Does Stevia do this as well?

Can you really substitute sugar with stevia in baking? After reading up on it, it doesnt seem that way. As many recipes want you to use apple fibers and shit for the volume of it.

It seems Stevia is more a replacement for sugar, when you use it on top or in already premade dishes. Like putting it in your coffee, sprinkling your fruit with it and such. It doesnt seem that great to use IN cooking.

How do you people use your Stevia? And is it really that sweet? Package should be arriving in a few days.

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  1. Stevia (steviol glycoside anyway) is a replacement for the sensation of sweetness and isn't a replacement for sugar. If you want to strenghten your yeast, keep adding sugar as you have been doing.

    I don`t use stevia for anything. Have tasted the herb and the glycoside and prefer the taste (and cost) of plain old sugar.

    1 Reply
    1. re: wattacetti

      Yeast do not need sugar to rise., Flours that are designed for yeasted products already have yeast food in them. The sugar might amplify that effect but your doughs will work just fine w/o the sugar. You do not need to substitutive the sugar with stevia, except for the flavor of the sugar in the dough if the final product is a sweet product.

    2. I adore Stevia. I buy it in many forms and also grow it in my garden. It is NOT good for general baking (although you can cut a bit of sugar in baked goods by using it). I generally skip using it in baking as I don't eat alot of sweetened baked goods to care.

      I use it for sweetening many things from ice teas to cocktails -and in cooking when I need (for example) a teaspoon or tablespoon of sugar in a recipe for balance. It is excellent in dipping sauces for many different cuisines as well as BBQ sauces, etc. Of course it is good on top of things or to add sweetness to things that don't require "bulk" from sugar, just sweetness (whipped cream, fruit dips, spreads, chocolate sauce, etc). I add it to my homemade ice cream in the summer for a much reduced caloric load!

      It is very sweet, but depending on the brand of store bought stevia- it may have a slight licorice taste. It will take you a bit to get the hang of using it - have fun!

      3 Replies
      1. re: sedimental

        I love southern cooking. But they have alot of sugar in their foods.

        You mention barbeque sauce, which has LOTS of brown sugar in. Can you cut this completley out and just drip a little stevia in? The sugar also has the advantage that when you put it on your ribs, it caramelises into the famous "bark" which is yummy.

        How about in custard. If you make banana pudding. Can you totally ommit the sugar and just sprinkle some stevia in the eggyolk and milk?

        1. re: Ramius

          Splenda makes sugar and brown sugar blends for baking which will give you some of the qualities of sugar with a lower overall calorie count.

          1. re: Ramius

            I don't know about completely cutting brown sugar in traditional BBQ sauce. I like to make different BBQ sauces from fruits (especially berries) and I use mostly stevia for sweetening. The natural sugar in the fruit creates that stickiness when it cooks down. I make alot of raspberry and blackberry BBQ sauces in the summer for the gill. It works out nicely.

            I haven't tried it in a regular custard (just the ice cream) but I DO make bread pudding with stevia all the time. Bread puddings are my staple quick weeknight mini desert. I take the stale bread, 1 egg a bit of milk and stevia- whip it together, add some alcohol ( like bourbon and raisins, Grand Marnier and almonds or Amaretto, figs, etc) a few dabs of butter on the top -and bake them in little custard cups in a water bath until set. So quick and lovely.

        2. The original comment has been removed
          1. This isn't answering your original question, but have you tried making your dough without the sugar? I've found that it comes out just fine.

            I tried liquid Stevia in coffee but it had a bitter taste I didn't care for. I'm glad you found a way to try it that doesn't cost $60!

            1. I use it to sweeten my sparkling cider. It does not encourage a tertiary ferment as sugar does.

              I also use it on the occasions when I want sweetener in my tea. I find it has a bitterish tinge if I use more than a bit.