Current location - Recipe Complete Network - Dinner recipes - Can I use xylitol for sugar in baking?
Can I use xylitol for sugar in baking?
The difference in the way xylitol and sugar are broken down and metabolized means that if you want to use xylitol in place of sugar, you can only use it in yeast-free recipes such as cookies and cakes; if you have a yeast-containing recipe, xylitol will cause the yeast not to ferment because it can't provide the nutrients and environment for the yeast to grow, so it can't replace the role of sugar in yeast-containing recipes.

If you really want to try it, try it half and half.

The ratio of xylitol to sugar substitution is: 1:1 by volume

Supplement: xylitol is only a sweetener after all, and there's still a difference in taste from sugar; and xylitol is slightly minty and refreshing. Personally, I've never been a fan of sugar substitutes, just because of the taste. Which is the drink those, always feel with sugar substitute, feel powdery, not refreshing.

Foreign baking sugar substitutes, using a mixture of saccharin and sugar, as well as a mixture of sucralose and sugar; interested in trying.