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And it's not for no reason, it's because recipes rely on the physical properties of sugar (i.e. to aerate butter) not just the sweetness and so a granular sweet
by Spivak 4y ago
And it's not for no reason, it's because recipes rely on the physical properties of sugar (i.e. to aerate butter) not just the sweetness and so a granular sweetener that can be substituted 1-1 by volume is pretty much necessary.
Source: I bake for my family members that have diabetes.
- throwntoday 4y agoThat is good to know thank you. I always wondered whether stevia could be used as a substitute for sugar in baking for that exact reason.