Reducing Sugar in Baking: What The Experts Say


Reducing Sugar in Baking: What The Experts Say

We are becoming calorie conscious these days for obvious reasons. Many of us have some fitness goals to meet, while some of us want to cut down on sugar for health reasons. Be it anything, today, there are alternatives to the sugar in market, and you can buy them to add to your delectable. However, we need experts’ recommendations before using these artificial products. Also, we need to know how much sugar is good to have. Hence, to help you with this, here are the experts’ suggestions on reducing sugar in baking recipes. Let us know how to reduce sugar and what the experts say about the current trend and how to achieve it.

How Much Sugar To Cut

The first point is how much sugar you need to cut from your diet. Alice Medrich is an expert in it, and the suggestion is that you need to start with a less drastic change. If you still like the results, then you can cut the sugar gradually. You can start by reducing ten to fifteen percent of your daily intake and see the change. If you feel satisfied, then you can take it to a reduction of twenty-five to thirty percent. The level of reduction is dependent upon the individuals and their health conditions. Someone having blood sugar or diabetes needs a complete reduction of sugar, while someone with less serious problems may have it in a specific proportion.

Reducing Sugar in Baking: What The Experts Say
Reducing Sugar in Baking: What The Experts Say

 Some experts suggest that you should not compromise with the taste if you eat desserts occasionally. Hence, Yossy Arefi says that she ends up adding more sugar instead of subtracting. Until she finds the taste of the pie or tart satisfactory, she adds sugar as per the recipe requires. Sometimes, she adds a scoop of vanilla ice cream if there is less sugar in the recipe. It balances the taste perfectly, and she recommends this to the bakers.

Where It’s Safe To Cut Sugar

Now, we need to know where we can reduce sugar without a second thought. Firstly, in desserts where sugar is added only for the sweetness, and there is no other chemical purpose of it. For instance, in pies, custards, and compotes, you only need to add sugar for the sweetness. Secondly, in quick bread recipes, you can cut down the quantity of sugar. Thirdly, in cakes, no-bake bars, and in some cookies, you can reduce or completely cut the sugar. In fact, some pies and galettes taste fabulous without sugar.

Reducing Sugar in Baking: What The Experts Say
Reducing Sugar in Baking: What The Experts Say

Reducing Sugar:

Exceptions To The Rules Above In recipes where you need caramel, you cannot cut sugar as it won’t be possible to make it without the sugar. If you are making a cookie with buttery and caramelized effect, you cannot reduce the sugar. In some chewy desserts that taste fudge-like, you cannot reduce sugar as well. Secondly, to make thin and crunchy cookies, you need to add sugar. With fruits that have tart skins, you cannot reduce sugar from the recipe. Also, in some recipes, you need sugar starch, and you cannot reduce it in such cases.

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