Thank you Karen for the link
http://www.lowcarbluxury.com/lowcarb-breads.html .
I found some great recipes there but have struck one problem. A few recipes call for a packet of Splenda. In NZ we get Splenda in jars of 100g or 200g or liquid. How much is in a packet?
Thanks,
Elaine

Elaine, you get Splenda in liquid form?!?!?!?

This is great, no one can find them in liquid form in North America, only commercial manufactirers or through some exclusive online retailers. Way to go New Zeland, this is a low-carb first.

I doubt anyone knows the equivelant amount for substitution, so you might want to use the trial-and-error method in guesstimating the right amount. Good luck!

Wa'il

hi Elaine,

I'm not Karen, but I do know that one packet of Splenda is equivalent sweetness to 2 tsp (10 ml) sugar. We also get Splenda here in a granular form, that measures exactly the same as sugar, so just use whatever amount is equivalent --- eg., if the recipe calls for 6 packets, that's equivalent to sweetness of 12 tsp sugar, which equals 12 tsp of the granular Splenda.

From what I have seen, ALL of the artificial sweeteners that come in little paper packets (handy for the purse, and restaurants also use them) state on the package "one packet = 2 tsp sugar".

And I agree with Wa'il .... I can't wait for the zero-carb liquid Splenda to arrive here in Canada. Can you believe it, the stuff is even manufactured here, but regulations only allow it for use in the food industry, and not for retail sale to consumers .. .. go figure.

Anyway, hope this helps

Doreen

...and remember that the granular Splenda is higher in carbs than the packet or liquid.

Just had to get my 2 cents in.

Karen

I've contacted a cooking-buddy in Oz looking for the liquid Splenda and he tells me it's not available there.... it's available in NZ??? Now why didn't I think of that.

Elaine, can you E me and we can talk about maybe finding a source in NZ for us Canadians?

I made the banana sour cream loaf and it had excellent texture and mouth feel, but I've discovered that I don't like splenda in quantities as large as needed in a sweet thing. I can tolerate a trace to slightly sweeten cream or strawbs, but not in baked goods. Too bad. It's a good recipe. I had to throw the whole loaf out. Luckily, I'm not too much craving sweets. I buy grapes and have a few for dessert. Seems to satisfy the sweet urge. What about Stevia as sweetener. I have a faint memory of Doreen saying it as a licorice taste. Any comments from other stevia users?

hi Liz,

I'm with you 100% on the overdosing Splenda thing. Personally, I think it's the maltodextrin filler not the sucralose that's the offender. I notice the same "aftertaste" with the bulk SugarTwin (cyclamate) which also uses maltodextrin as the filler. Plus, I find that maltodextrin exerts an unpleasant effect on my gut, just like sorbitol. It is afterall, a carbohydrate polymer made from grain.

Liquid SugarTwin (cyclamate) is additive-free and zero carb. I think Sucaryl is the same (in Canada). Some No Name and other generic sweetener packets are made with cyclamate and dextrose. The carb count is exactly same for the brands made with maltodextrin (0.5 carbs per packet, equivalent to 2 tsp sugar) and I find my tummy is happier with this ... easier to digest, and I notice less bitter aftertaste... and I can use less, since the dextrose makes it seem a bit "sweeter".

Stevia -- I gave that a second chance after reading some of Wa'il's posts that he uses and likes it. (I'd tried it eons ago, before it was popular and widely available .. back then, all that was available was the green powdered leaf ... it tasted like some horrid algae-moss-crust scraped from the forest floor, only sweet .. ). Anyway, I bought a clear liquid concentrate, and find it closely resembles the SugarTwin's taste, only more concentrated. A few drops goes a long way. The "aftertaste" is very mild, actually I find it rather pleasant. The bottle I have is made by Now, 10 ml cost $2.99 at Superstore ... there were larger bottles for $8.99 ... it's extremely concentrated, this little bottle is lasting quite a while ... it has a special dispenser top, so comes out a drop at a time. In fact, it's recommended to dilute it in water. Only problem is, there's no "sugar-sweetness" equivalency ... so you kinda have to go by your own tastebuds. It stays stable when heated, so it doesn't lose its sweetness when you cook with it. Some of the commercial whey and soy protein powders use stevia as a sweetener.

Doreen

Boy am I glad that I found this thread I was wondering about the packet thing too, I buy my Splenda loose in a 120g box. I thought using 3 of those in a recipe might be a tad overdoing it . I have never seen Splenda in liquid form here in Australia.