Unfortunately, any product designed to be a drop-in replacement for sugar in a baking recipe needs to contain a bulking agent like maltodextrin. It makes the pr

Unfortunately, any product designed to be a drop-in replacement for sugar in a baking recipe needs to contain a bulking agent like maltodextrin. It makes the product take up the same volume as sugar, so that you don't need to adjust the ratios of all the other ingredients. A recipe rewritten to use stevia in the first place won't require such hacks for backward compatibility, but there aren't many of them compared to all the legacy stuff out there.