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Is sugarless a no-no?

post #1 of 4
Thread Starter 

I've been contemplating a baking business and finally settled on the sugar free market, thinking I'll appeal to a wide range of folks including diabetics.


After doing some research, it seems like it's extremely difficult to replicate sugar ("mouth feel" texture, etc.) with some of the current sugar substitutes. I've also noticed a big gap in the market, bakeries are venturing into gluten free, but sugar free options are still a bit scarce. Can anyone share their thoughts on this market? Are bakers staying away from sugarless because of lack of demand or do the current sugar substitutes on the market stop you from producing a good tasting product?


*I'm about to begin recipe testing using Splenda and Whey low*



post #2 of 4

I just read an article recently that dealt with the various sweeteners available.

Everything from sugar to "Sweet n' Low" was judged.

Sugar won hands down.

Seems as though most of the other sweeteners left some kind of residue or

bad aftertaste in the mouth.

THIS may be your answer.

post #3 of 4

I would think that there will be market for well done sugar-free pastry. Instead of looking to substitute the "mouth feel" texture with sugar substitutes, you could try to replace it with something totally different. So your sweets are way different than the "ordinary" (sugar) ones instead of trying to be like them (which never happens at 100%). 

post #4 of 4

I'm just starting my second semester at culinary school.  I'm studying for my baking and pastry arts associate degree.  Im in a class called healthy baking, and we are going to be doing a lot of sugar free, gluten free, low fat baking this semester.  Instead of sugar we talked today about using applesauce or other fruit purees to sweeten.  Agave nectar is a liquid sweetener that can be used.  Honey, maple syrup, or molasses can be used.  Yes, most of these still contain a form of sugar, but they have a lower glycemic index than cane/beet sugar, so diabetics can eat them.

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