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Post by mandie68 on Mar 18, 2012 23:43:19 GMT -5
Sweeteners Most baked goods require a certain amount of sweetening for flavor, texture, and appearance. Here are some choices for my pantry: • Agave Nectar or Syrup: Natural sweetener from cactus plant grown in Mexico. Pours like corn syrup; a good alternative to honey but with a comparatively lower glycemic level. • Brown Rice Syrup: Made from brown rice. (Choose gluten-free brands.) • Brown Sugar: Granulated sugar with some molasses added; available as light and dark varieties. • Corn Syrup: A highly processed sweetener best used in small quantities; has nice traits for certain foods. • Evaporated Cane Juice: Made from dried cane crystals. Not as processed as white sugar; used throughout this book, but granulated sugar may be used instead. • Maple Syrup: From maple tree sap; choose pure maple syrup with no fillers. • Molasses: An unrefined thick liquid (not blackstrap) with a distinctive flavor. • Powdered Sugar: Highly processed, but useful in some desserts where fine texture is required.
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