Using Baking Powder To Eliminate Sugar
True
Healthy Cooking and Baking
Using Baking Powder To Eliminate Sugar
Learn how to trim the fat
For health reasons, I've eliminated almost all sugar in my diet.  The only thing remaining that I've been adding is a small amount of sugar to is my homemade bread, so that the yeast will work.
0
Cat:3473a929-a609-4b85-8818-bf915c7505deForum:4a58e8a1-1822-4424-b3a3-0997fec7bfae
Cat:3473a929-a609-4b85-8818-bf915c7505deForum:4a58e8a1-1822-4424-b3a3-0997fec7bfaeDiscussion:b8181c3a-1e0e-4a68-b570-27564dd0fe12

Forums » Baking Forums » Healthy Cooking and Baking » Using Baking Powder To Eliminate Sugar

You must be logged in to contribute. Log in | Register
 
Forums  »  Baking Forums  »  Healthy Cooking and Baking  »  Using Baking Powder To Eliminate Sugar

Using Baking Powder To Eliminate Sugar

posted at 7/11/2013 8:55 AM EDT
Posts: 2
First: 7/11/2013
Last: 7/17/2013

For health reasons, I've eliminated almost all sugar in my diet.  The only thing remaining that I've been adding is a small amount of sugar to is my homemade bread, so that the yeast will work.  I know that baking powder is sometimes used in baking, but that it requires a certain amount of some kind of acid to be added to neutralize it, preventing a bad aftertaste.

What remains unclear for me is that while on the one hand I've read that some baking powders already contain an amount of acid for this purpose, it seems to imply that some acid still is needed to be added anyway...is that true?

The second question is that I know that vinegar is made by fermenting alcohols that come from sugar...does ANY of that sugar remain in vinegar?

Re: Using Baking Powder To Eliminate Sugar

posted at 7/17/2013 12:50 PM EDT
Posts: 2
First: 7/11/2013
Last: 7/17/2013

Since I got no reply to this question, I was forced to experiment with the idea myself.  Unfortunately I've not found a way to do this and get a normal rise of bread dough.  I know that the baking powder-baking soda-acid combination is used in some bread recipes, but it definitely doesn't work in mine.  

This means that I will have to continue using yeast, but I need to find a sugar substitute.  From what I've read, aspartame is the only one that might work.  I dislike aspartame, but it would still be better than sugar.  My preferred sweetener is sucralose, but apparently yeast doesn't like it at all.  Is there another alternative?

Re: Using Baking Powder To Eliminate Sugar

posted at 7/17/2013 6:52 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Gary, sorry no one replied to your first post.  Sometimes they get "lost" among all the others. 
First...welcome to the site I hope you don't give up on "us" there are quite a few great bakers here.
You really don't need sugar to make the yeast work.  It makes them grow a bit faster but they are happy with the flour and water. Do not add salt until you have added more flour as the salt can kill or at the least slow them down radically. 
If you wanted to use a sweeter liquid for some bakery goods try juice.  A bit of apple juice might be great in a cinnamon bread. But again I really don't think it is vital.  I have made plenty of bread dough with no sugar. 

If you want to "play" around with dough and yeast check out http://www.kingarthurflour.com they have some great recipes and on line chat help with their bakers.  

Good luck I hope you will let me know how your dough turns out without the use of sugar. 
By the way it helps a lot  with some recipes if you make a sponge first some flour, your yeast and water and allow it to bubble and get all happy for several hours sometimes overnight.  The recipes that need that will say so in the instructions. 

Re: Using Baking Powder To Eliminate Sugar

posted at 7/17/2013 11:21 PM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
If you need sweetener, try no-sugar Nectresse, made by Splenda. It can be found at Target, among other stores. It's 100% natural made from monk fruit. I use it all the time on my cereal, etc., and there's no after-taste.

Re: Using Baking Powder To Eliminate Sugar

posted at 7/19/2013 8:39 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
A thought suddenly came to me this morning as I was waking up.
Use warm milk in some of the recipes you use.  The milk will provide sugar and a bit of richness.  Should be good for sweeter breads that you make.  Not sure if I would do it for a Foccacia or a pizza dough but it might be good for a Monkey bread, or other breakfast breads.  

Re: Using Baking Powder To Eliminate Sugar

posted at 7/19/2013 9:13 AM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
In Response to Using Baking Powder To Eliminate Sugar:
For health reasons, I've eliminated almost all sugar in my diet.  The only thing remaining that I've been adding is a small amount of sugar to is my homemade bread, so that the yeast will work.  I know that baking powder is sometimes used in baking, but that it requires a certain amount of some kind of acid to be added to neutralize it, preventing a bad aftertaste. What remains unclear for me is that while on the one hand I've read that some baking powders already contain an amount of acid for this purpose, it seems to imply that some acid still is needed to be added anyway...is that true? The second question is that I know that vinegar is made by fermenting alcohols that come from sugar...does ANY of that sugar remain in vinegar?
Posted by Gary B


Baking powder always contains some acid.  it is baking soda that needs an acid to neutralize it so it won't taste bad.  You will notice that recipes that call for buttermilk (acid) will call for soda.

Re: Using Baking Powder To Eliminate Sugar

posted at 7/19/2013 10:30 AM EDT
Posts: 2519
First: 6/4/2010
Last: 4/19/2014
 it was very good.

Forums » Baking Forums » Healthy Cooking and Baking » Using Baking Powder To Eliminate Sugar