which is better for baking? Granular or confection?
1454310
Granular...it's more like sugar. Confection is like powdered sugar, so you'd only use it when the recipe called specifically for powdered (or confectioner's) sugar.
1454311
For baking I find that Granular is the best, more like sugar. And the confection is good for icings, but you can use it in baking also, but I don't use as much as the other because it makes it a dry cookie or cake. I run out of one, I use either, they are both sweet and I never have a need for sugar!
1454312
Hi jellybean girl, You may have to check with the Swerve people. I use the granular but I do have a few recipes that call for the confection. So far, everything I've made has been a great success. Hope you enjoy this product!!
1454313
I tried it in a flan (which is a custard). I thought it gave it a gritty texture. I wouldn't use it again. I have'nt tried it in anything else.
1454314
I have only used granular for both baking and hot/cold drinks. I have been satified with the results.I have a suggestion you may want to try. You could use the granular in a small grinder ( a bullet or coffee grinder) and that way you could try the consistency of both types.Hope this helps! :-)
1671870
I have never tried it in baking, but it has less water content, you would have to play around with the liquids in your cakes and cookies.
235504
I would go with the Ceylon. Much more intense in flavor. I do a lot of home baking. What works for me is combining the two cinnamon together. You get the best of both. Try it.
1425351
This particular one is granular, not powdered. I wonder if you could put it in the blender and make a powdered form like you do with sugar?? I really like this product.
2057942
I use this flour to make my GF bread and I use granular yeast with it and it taste very good, or try GF baking powder for cakes.
604804
And, yes, you can use it in baking and desserts, but it is more the consistency of heavy cream or thicker.
717272
I use turbinado sugar in any recipe that calls for granulated sugar, have never used it lieu of brown sugar. Have used brown sugar and turbinado together and it worked very well.
98440
Always go by taste. If a recipe calls for 1 TBS of granules, start with 1-2 tsp of Better than Bouillion, dissolved in hot liquid and go up from there. Again, go by your own taste. After awhile it'll be second nature.
1346445
You can use granulated sugar...look on utube for demo videos & ideas, so helpful!
2025057
dear Jan, as I see it, there is NO difference what so ever. This oven is wonderful! one tip, whether baking or using convection in oven, this puppy is a bit quick! My banana bread was too brown on top and still gooey in middle.. frozen pizza works amazing! cooks in3/4 the time... hope this helps....thanks, Tim
493656
Use the same amount or even a touch more. I find GF flour to be a little more moist.
2185221
Baker's chocolate, eaten directly, is my favorite (and almost only) dessert. My system is to take a bite of the unsweetened and a bite of semi-sweet together, making a net 76% cacao total. Of course one can easily vary the percentage to one's personal taste. On special occasions I take a tiny sip of Grand Marnier with each bite. In my opinion there is no chocolate that is better (and you can't beat the price). Also of importance to me is the very very small ingredients list.
461677
I have used them both ways. Muffins I just pour the batter in, and they slide right out. For cupcakes, I use paper liners. No need to grease or flour the pan.
1857542
I personally prefer the Wilton fondant for modeling- it's not so sticky and dries harder. It also doesn't get the wrinkly 'skin' on it. Definitely dust the mold with cornstarch so it doesn't stick and mix in a little tylose powder if you want it to set even harder. Good luck!
1830519
They are both - probably more chewy than crunchy. If you get them FRESH they are crunchier. If you have issues with sticky sweetness, you may want to take a pass on these. The fresher they are, the less they seem sticky sweet. Hope that helps!
826042
I did not buy them to use for baking. I use them for pulled sugar work, and they are great for that. They are much thinner than Silpat, which I use for baking. However, I would use these for baking, as you pointed out there is no fiberglass in these and nothing to come in contact with your food. So it's an opinion thing. I like both for different things.
1453751
It's similar, but not the same. If you bake at all, Kinetic Sand is similar to sugar mixed with butter and/or egg; Living Sand is more like what you get once you mix in the flour. Living Sand is softer/fluffier, but it has a chemical smell and leaves a residue on your hands and whatever surface you use it on. I would recommend Kinetic Sand.