Tuesday, May 5, 2009
Working with Stevia
I often use stevia in my recipes. Why? Because it has no carbs or glycemic index (GI), you use so little to get a sweet taste, and it's actually good for your teeth and stomach. Perhaps you've used it before and your experience was bad- bitter, or terrible licorice aftertaste. I had that problem for a while, but now I have figured it out. First of all, the BRAND is so important. I use Sweetleaf Stevia Extract Powder, and I use it very sparingly. One problem I had before when I first tried it was that I was using too much. 1/4 of a teaspoon of stevia extract powder is equal to 1/2 cup of sugar. It's important to not use too much, or you will definitely get that aftertaste problem. I've had a great deal of success since I have gotten used to using it in just the right amounts.
***2010 UPDATE: I now use NuNaturals Brand which I think is even better!
Another great help is using these tiny measuring spoons... with 1/8, 1/16, etc of a teaspoon. This makes my life easier. If you plan on using stevia in your recipes, I highly recommend finding some.