Baking With Splenda Sugar Substitute

Tips for Baking With Splenda Granulated

Splenda and recipes
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Splenda (sold by McNeill Nutritionals) is the brand name for sucralose, and Splenda Granulated is the perfect sucralose sweetener to substitute for sugar. It has a one-to-one ratio for substituting for sugar in most recipes, has no artificial aftertaste, and does not change texture or composition when heated. However, there are a few considerations when substituting Splenda for sugar in recipes.

Adjusting Recipes

Splenda recommends using a one-to-one ratio of Splenda Granulated to sugar when the amount of sugar is 1 1/4 cups or less, or the amount of flour used in the recipe is at least two times the amount of sugar.

However, when using more than 1 1/4 cups of Splenda or the amount of flour used is less than two times the amount of sugar, you should replace only half of the sugar with Splenda to help preserve the best consistency and baking yield.

Splenda Granulated works best with quick breads and cakes. When you are using baking powder or baking soda as a leavening agent, subbing in Splenda is simple. Unfortunately, this is not the case when making yeast bread. When sucralose mixes with the yeast, it does not have the same rise as it would with sugar. This is because yeast actually ferments the sugar which contributes to the leavening. Thus, yeast breads are not a good candidate for using Splenda.

Replacing Sugar

Splenda Granulated is a substitute for white table sugar. If you are looking to reduce the amount of brown sugar in a recipe, it is best to use a brown sugar blend like Splenda Brown Sugar Blend.

It is also difficult to replace all of the brown sugar in a recipe as artificial sweeteners will not provide the same functional properties as brown sugar. If you do use Splenda Brown Sugar Blend as a replacement, remember you only need half the amount of the Splenda blend as brown sugar.

Splenda's Safety

Shereen Lehman,'s nutrition expert, says, "Sucralose has been used safely as an artificial sweetener for over 20 years...The United States Food and Drug Administration (FDA) approved sucralose in 1998 after reviewing 110 scientific studies.

It was approved for use by everyone including pregnant women and children."

Lehman goes on to say 20 years of follow-up research have shown sucralose to be safe for humans to consume, there don't appear to be any problems with short-term or long-term use, and it doesn't seem to interact with other foods or medications.

Safe for Diabetics

Since Splenda is not a sugar, the body doesn't recognize it as a sugar. Clinical studies have shown that Splenda does not increase the levels of blood glucose, insulin or HbA1c, all factors of concern for diabetics.

An individual 1g packet of Splenda technically has 3.3 calories; however, this number is low enough to be considered "calorie-free" under FDA labeling laws. Interestingly, the low-caloric content actually comes from bulking agents used in the production of Splenda, not the sucralose itself.