Xylitol behaves the same as table sugar in cooking and baking, however sometimes the sweetness has to be adjusted depending on the recipe.

Margarine and Butter can be substituted with non dairy versions. (Blue Bonnet Light? and Smart Balance Organic buttery spread ? is vegan friendly!) Also, olive oil is the healthiest thing to use for cooking. Canola oil is best for baking. See similar questions...

Please post your comments directly to the blog. If you have a question, do a search first to see if the answer is already on the blog. Time may not allow a reply to every comment or question, but I do value your input. Press contacts only here. i was browsing the internet yesterday and came across a lively discussion/dispute as to whether the "dough percentage" in my book was a percentage or a ratio. See similar questions...

Absolutely! Industrial research in Japan has shown that stevia and stevioside extracts are extremely heat stable in a variety of everyday cooking and baking situations. Please note, stevia does not caramelize nor brown as sugar does. See similar questions...

Oils high in monounsaturated fats and saturated fats are more heat stable than delicate polyunsaturated fats. Our culinary oils can be broken into categories of low, medium and high heat. Baking at an oven temperature of 325?F (163?C), the moisture of the food keeps the inside temperature under 212?F (100?C) See similar questions...

A:  Yes, actually baked goods last longer and stay fresher. Whey can be used to make great bread. You will find our products work great in your favorite soups, sauces, gravies and chowders. Because there is no animal fat or insoluble casein, they won't curdle, scorch as easy or skim over when gravy sits. This is the same reason you can't make instant puddings or Elmer's glue. Home w Orders w About Us w Products w FAQ wArticles w Newsletters w Recipe w Inquiries w Policy w St. See similar questions...

Xylitol can also be used in custards, sauces, salad dressings, marinades, lemon butter, meringues; in fact it replaces sugar in most recipes. Xylitol will not caramelise. See similar questions...

Yes, cut GLAD® Bake & Cooking Paper into patterns such as stars, hearts, etc Sprinkle cinnamon or nutmeg over the pattern and onto cocktails to add a special touch. See similar questions...

There are success stories. We're one of them. We're well established and make a good living. The things that draw people to making food are hard to quantify. At the end of the day, you can see what you've done. If you're in a good situation, things are clean and you have everything you need to work with. You assemble it all, and you can make some really great looking things that people appreciate. I get this absurd amount of respect because I'm the baker. See similar questions...

Xylitol is a natural sugar. It is derived from sources such as fruits, vegetables, corn stalks/husks/cobs, birch wood, nutshells, etc. Xylitol is classified as a sugar alcohol and small amounts are produced in the human body. Xylitol has been shown in numerous clinical studies to provide substantial health benefits to the user. See similar questions...

Rapadura is an excellent baking ingredient and can be used replacing white sugar in the ratio one to one. See similar questions...

Xylitol is spoon for spoon as sweet as sugar in tea or coffee but many of our customers say they use a little less in their hot drinks. See similar questions...

For Thanksgiving you might want to try our Thanksgiving Treasures recipes. You can order a copy of this 4 page handout by mailing your request and two first class stamps to: The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. You might also want to look through our recipe section for articles such as " Must Pumpkin Always Be Pie?" by Patti Bess www.vrg.org/recipes/vjpumpkin.htm. See similar questions...

To help reduce your sodium intake, Nu-Salt® may be used in place of regular salt in preparing your favorite recipes. However, the same amount is not always needed. Start out with small amounts of Nu-Salt® and add more to taste. Please consult with your physician before using Nu-Salt®. See similar questions...

Generally cocoa (Dutch-processed) gives the best flavor impact in baking. In ganache (heavy cream and chocolate) or chocolate cream pie, where the chocolate is the main ingredient and does not get subjected to long heating, bittersweet chocolate is a good choice. Brand of chocolate is entirely a matter of personal preference. What tastes good by itself will also taste good when mixed with other ingredients. You be the judge! See similar questions...

In recipes calling for baking soda or baking powder double the amount called for with Ener-G Calcium Carbonate (Baking soda Substitute) or Ener-G Baking Powder. The CO2 in Ener-G Baking powder/soda comes from Calcium carbonate (CACO3). The CO2 from ordinary baking powder/soda comes from Sodium bicarbonate (NA2CO3). Thus ordinary baking powder/soda has 2 units of CO3 to release while Ener-G Baking powder/soda only has 1 unit of CO3 to release. See similar questions...