Conversion of Sugar to Stevia

April 14, 2008 at 8:43 pm 7 comments

Viola submitted this question regarding the use of Stevia:

 “I would like to know how to convert stevia into cups of sugar in a recipe or what other alternatives there are to cups of sugar in a recipe?”

Thanks Viola – this is a great question.  I think the answer really depends upon the type of Stevia you are using.  Some Stevia also contains fiber so it is not as sweet as pure Stevia.  Also, the unrefined Stevia liquid (which is dark brown in color) tastes and converts differently than the refined clear liquid or white powdered Stevia. 

Here is a chart for general reference.  The more you cook with Stevia, the more you will know how much you like to use.  I have experimented with the particular brand of Stevia I like and know exactly how much I like in each particular recipe I use based upon taste. 

 

Granulated Sugar

Whole Stevia leaf powder

White Stevia Extract (powder)

1 teaspoon

1/8 teaspoon

Dust on spoon

1 Tablespoon

3/8 teaspoon

1/2 pinch

1/4 cup

1 1/2 teaspoon

Pinch

1/2 cup

1 Tablespoon

1/8 teaspoon

1 cup

2 Tablespoon

1/4 teaspoon

 

 

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Entry filed under: biomedical treatments, Gluten-Free/Casein-Free & Specific Carbohydrate Die. Tags: , , , , , , .

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7 Comments Add your own

  • 1. Sweet Lucee  |  April 16, 2008 at 11:29 am

    It’s also been my experience that when baking with Stevia, if your recipie calls for 1 cup of sugar (and you convert to Stevia) be sure to add 1/3 cup of a “filler” such as apple sauce, sour cream, yogurt, baby food or something similar, to make the right consistency. Prior to my learning this trick, there were many trashed recipies.
    Have you tried the liquid stevia flavors? They’re wonderful too. If you choose to try them, I recommend only the SweetLeaf liquid flavors. My favorites? Valencia Orange, Vanilla Cream, Chocolate Raspberry and Root Beer. 0 carbs, 0 Glycemic Index, 0 Calories.

    Reply
  • 2. Bev  |  May 27, 2008 at 3:48 pm

    I have been trying to find info about stevia and its chemical composition. Is it a monosaccharide and ok for the SPV diet?

    Reply
  • 3. Bev  |  May 27, 2008 at 3:49 pm

    oops, I meant SCD (specific carbohydrate diet.)

    Reply
  • 4. acttoday  |  May 30, 2008 at 7:52 pm

    My understanding is that it is not a sugar and is therefore neither a disaccharide, polysaccharide nor monosaccharide. Elaine Gotschall (author of “Breaking the Vicious Cycle”) likens it to a steroid and says it is NOT SCD legal. Her comments can be found at http://www.breakingtheviciouscycle.info/knowledge_base/kb/stevia.htm. Despite this, I used stevia while we were on the Specific Carbohydrate Diet. My son (and I) simply could not handle even small amounts of honey (due to yeast and allergies) and I found we just could not do the diet without using stevia. I think everyone has to make their own judgment on this. Consider the benefits compared to any downsides – stevia has health benefits and is certainly much safer than any chemical sweetener like aspartame or saccharin (which are horribly unsafe). When I researched the benefits of stevia, I realized it was the right sweetener for us even on the SCD. If you do decide to use stevia, just make sure it does not contain any fiber or FOS.

    Reply
  • 5. Michelle Lemmon  |  October 2, 2008 at 11:29 am

    Question: Does this conversion chart also work for brown sugar? Is it different? And if so, please give the adjusted chart. Thank you!

    Reply
  • 6. Christy  |  December 21, 2011 at 10:03 am

    I baked a fudge cake and it called for two cups of sugar i use one cup of stevia and then added 8 teaspoons because it was not sweet and when it was done it still was not sweet to me so i can not and should not use honey which i have seen as something else natural to use. I do not know what else to do and use i have a pineapple upside down cake i want to make but i do not know how it will turn out with the stevia i am going to try to make cocoa again but u use water family has trouble with milk unless it is hemp and almond and rice and they are to expense for us to buy on our regular shopping if someone here comes up with something let me know i am all ears thanks blessings to all jesus is the reason for the season celebrate.

    Reply
    • 7. acttoday  |  December 21, 2011 at 9:44 pm

      I think the important thing is the type of Stevia you use. In the past year or so, I discovered the best brand to use is KAL stevia – it is much more potent! Recently, I used another brand that comes in a large bulk-size package. Someone asked me to bake something for them with a bulk stevia (uses a one-to-one conversion to sugar), and it was a mistake! Many brands of stevia that are less concentrated contain additives as bulking agents, so this is another good reason to use a more-concentrated stevia like KAL stevia. You’ll just have to work with it to see how much you need. For example, when I make a medium-sized batch of pancakes (with three eggs and 1 1/2 -2 cups flour, I use 8-10 scoops of KAL stevia. KAL’s scoop is very tiny – I think it may be 1/16th or 1/32nd of a teaspoon…? Each tiny scoop is equal to about 1 teaspoon of sugar. I use two tiny scoops of KAL in my coffee and tea and it is much sweeter than two teaspoons of sugar. Try a teaspoon or two of the KAL stevia in the fudge cake recipe and see if that works. You can also substitute unsweetened apple sauce for some of the oil in the recipe – this will also help to make it sweeter. I would add my eggs to the fudge cake recipe last so that I could taste the batter without worries of salmonella from the raw eggs.
      You can order Kal stevia from http://www.iherb.com and http://www.vitacost.com I have used both companies many times and they are much cheaper than my local health-food store. If you buy from herb.com, you can use coupon code PUR460 to get $5 off your order.
      You may also have to add a very small bit of sugar to your recipe – only one or two teaspoons – in order to react with the baking soda or baking powder and salt. This makes a fluffier recipe. I don’t cook that much with chocolate, but when I do make chocolate cake, I use a cup of unsweetened applesauce and also finely-ground zucchini. I chop it extra fine in my Quisinart, and no one knows it is in the cake!
      As far as a substitute for milk – have you tried almond milk or rice milk? Both can be found at wholesale clubs like Costco and Sam’s Club by the case, and the cost is less than the grocery store. When I do have to buy it elsewhere, I make sure to buy it from my local grocery store, instead of a health-food store, since it is much cheaper there. Depending on where you are in the country, it may be cheaper and easier to get online. There are also recipes for home-made almond milk and rice milk, although I do not make my own because I just don’t have the time.
      If none of these modifications works, I suggest trying a different recipe as a starting point. You may be using a recipe for a very intense fudge taste, which seems less sweet than a traditional chocolate cake because of the intensity of the chocolate.
      I hope this helps!
      Merry Christmas, and may you be blessed with an abundance of the joy of the Lord this coming year!

      Reply

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