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That conversation about sugar substitutes with my neighbor changed how I bake now
My neighbor Carol, who's been baking since before I was born, told me she swaps half the sugar for allulose in her cakes and they come out perfect every time. I tried it on a lemon loaf last weekend and it actually held its structure way better than my usual splenda experiments. Any of you bakers switched to allulose or something else that actually works without turning your stuff into a flat mess?
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caseythompson21h ago
Read something in Cook's Illustrated about allulose being the closest thing to sugar for baking chemistry. Might have to give that lemon loaf a shot, been looking for a way to cut down without ruining texture.
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gavin36520h ago
Allu-what now? My baking skills top out at "did I preheat the oven?" level.
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