Is there a no-sugar bakery anywhere in the USA?
I do not like the taste of artificial sweeteners. So, I'm looking into the possibility of purchasing pure stevia.
I just read that…
If you want to purchase stevia and want the purest product possible, always buy a powdered product that is 100 percent pure stevia extract (not stevia powder, which indicates it is a blend and not pure extract).
I only found two candidates…
Description
NuNaturals Pure Extract Stevia Powder is a pure extract of stevia leaves and is our most concentrated stevia form. Due to its high concentration, you only need to use a small amount, making it great for use in large batches of food and beverages or in recipes.
Concentrated Sweetness: Just ¾ of a teaspoon is a calorie-free substitute for 1 cup of sugar.
So then, this means that…
Stevia is a natural, plant-based sweetener extracted from plant leaves. We use premium-grade stevia extract—a pure, sweet, and flavorful sugar substitute.
So why is stevia almost always combined with something else?
Chemical compounds found in the stevia plant interact with both the sweet and bitter receptors, leading to its signature bitter aftertaste. That bitter kick is why, at least so far, beverages sweetened with stevia extracts mix in other sweeteners as well—like erythritol, aspartame, or plain old sugar.
Well, I don't wish to consume erythritol, etc. So, I think I'm going to try blending a tiny bit of stevia with something like dates (or pineapple) to see if this helps to reduce its bitter aftertaste while still adding sufficient sweetening to—for example—toppings, frostings, and/or icings . (I find that dates, pineapples, and/or raisins in and of themselves provide sufficient sweetening for bread-like items such as pancakes, cookies, and cakes..
)
What are those other ingredients anyway?
Maltodextrin is a white powder made from corn, rice, potato starch, or wheat. However, even though it comes from plants, it's highly processed. To make it, first the starches are cooked, and then acids or enzymes such as heat-stable bacterial alpha-amylase are added to break it down further.
Erythritol is a chemical compound, a sugar alcohol, used as a food additive and sugar substitute. It is naturally occurring and is made from corn using enzymes and fermentation.
So, why are they better than sugar?
Erythritol is calorie-free, doesn't raise blood sugar levels, and is less likely to cause digestive upset than the other sugar alcohols.
Warning: I also saw organic stevia leaf power from India, but it was accompanied by a California Proposition 65 Warning that consuming the product could expose an individual to lead, which is known to the State of California to cause birth defects or other reproductive harm.
Since I don't have access to my own traditional oven, and given that, no matter how long I cook sugar-free cakes in the microwave, I cannot get them to always bake all the way through the center/middle of the batter thoroughly/entirely, I'm looking for a bakery that relies exclusively on fruit to sweeten its goods where I can purchase finished products (until I move into my own residence).
In the process, I came across this bread and cereal, which is of interest to me...
Foodforlife.com
(The information obtained online indicated you can get this bread from the Walmart at Paramount Blvd. and Carson Street, or the Target off of Cherry Avenue and Artesia Blvd., but I wouldn't count on it actually being in stock, regardless of the information available on the Internet.)
There was one bakery, David's Cookies, which says that its no-sugar-added cake base uses the natural sugars and sweetness of fruit fillings and bittersweet chocolate and cocoa powder to result in rich, dark chocolate cakes; and that it is baked with a healthy sugar substitute—but it doesn’t say what that substitute is, which is to say, whether it includes substances such as maltodextrin or erythritol—which I'll bet it does, so I'm not interested.
Mainstreet Gourmet's Isabella's No Sugar Added line of bakery items sweetens their products with sugar alcohols that occur naturally in plants, which I take to mean erythritol or something similar—so again, I'm not interested.
The best sounding candidate so far is bye-bye-sugar-bakery.myshopify.com, which says they use no sugar when creating their desserts. However, their website is like… only half way finished—giving me the impression that they are a "Mickey Mouse" operation. I'll give them a try anyway, however, to see if they actually exist, and if so, in what kind of condition they deliver their products.
UPDATE: I can forget about these folks as well. I was going to order their chocolate chip cookies to try out their business, but when I added the item to my cart, I saw that the cookies are sweetened with xylitol (so they too rely on one or more refined sugar alcohols).
When I have the time, I'm going to need to check out this recipe…
modernminimalism.com/healthy-no-added-sugar-banana-bread
And this one too…
addsomeveg.com/sugar-sweetener-free-birthday-cake
I do not like the taste of artificial sweeteners. So, I'm looking into the possibility of purchasing pure stevia.
I just read that…
If you want to purchase stevia and want the purest product possible, always buy a powdered product that is 100 percent pure stevia extract (not stevia powder, which indicates it is a blend and not pure extract).
I only found two candidates…
Description
NuNaturals Pure Extract Stevia Powder is a pure extract of stevia leaves and is our most concentrated stevia form. Due to its high concentration, you only need to use a small amount, making it great for use in large batches of food and beverages or in recipes.
Concentrated Sweetness: Just ¾ of a teaspoon is a calorie-free substitute for 1 cup of sugar.
So then, this means that…
- 1 cup sugar = ¾ teaspoon stevia
- ½ cup sugar = ⅜ teaspoon stevia
- ¼ cup sugar = ⅛ teaspoon and a half
Stevia is a natural, plant-based sweetener extracted from plant leaves. We use premium-grade stevia extract—a pure, sweet, and flavorful sugar substitute.
So why is stevia almost always combined with something else?
Chemical compounds found in the stevia plant interact with both the sweet and bitter receptors, leading to its signature bitter aftertaste. That bitter kick is why, at least so far, beverages sweetened with stevia extracts mix in other sweeteners as well—like erythritol, aspartame, or plain old sugar.
Well, I don't wish to consume erythritol, etc. So, I think I'm going to try blending a tiny bit of stevia with something like dates (or pineapple) to see if this helps to reduce its bitter aftertaste while still adding sufficient sweetening to—for example—toppings, frostings, and/or icings . (I find that dates, pineapples, and/or raisins in and of themselves provide sufficient sweetening for bread-like items such as pancakes, cookies, and cakes..
)What are those other ingredients anyway?
Maltodextrin is a white powder made from corn, rice, potato starch, or wheat. However, even though it comes from plants, it's highly processed. To make it, first the starches are cooked, and then acids or enzymes such as heat-stable bacterial alpha-amylase are added to break it down further.
Erythritol is a chemical compound, a sugar alcohol, used as a food additive and sugar substitute. It is naturally occurring and is made from corn using enzymes and fermentation.
So, why are they better than sugar?
Erythritol is calorie-free, doesn't raise blood sugar levels, and is less likely to cause digestive upset than the other sugar alcohols.
Warning: I also saw organic stevia leaf power from India, but it was accompanied by a California Proposition 65 Warning that consuming the product could expose an individual to lead, which is known to the State of California to cause birth defects or other reproductive harm.
Since I don't have access to my own traditional oven, and given that, no matter how long I cook sugar-free cakes in the microwave, I cannot get them to always bake all the way through the center/middle of the batter thoroughly/entirely, I'm looking for a bakery that relies exclusively on fruit to sweeten its goods where I can purchase finished products (until I move into my own residence).
In the process, I came across this bread and cereal, which is of interest to me...
Foodforlife.com
(The information obtained online indicated you can get this bread from the Walmart at Paramount Blvd. and Carson Street, or the Target off of Cherry Avenue and Artesia Blvd., but I wouldn't count on it actually being in stock, regardless of the information available on the Internet.)
There was one bakery, David's Cookies, which says that its no-sugar-added cake base uses the natural sugars and sweetness of fruit fillings and bittersweet chocolate and cocoa powder to result in rich, dark chocolate cakes; and that it is baked with a healthy sugar substitute—but it doesn’t say what that substitute is, which is to say, whether it includes substances such as maltodextrin or erythritol—which I'll bet it does, so I'm not interested.
Mainstreet Gourmet's Isabella's No Sugar Added line of bakery items sweetens their products with sugar alcohols that occur naturally in plants, which I take to mean erythritol or something similar—so again, I'm not interested.
The best sounding candidate so far is bye-bye-sugar-bakery.myshopify.com, which says they use no sugar when creating their desserts. However, their website is like… only half way finished—giving me the impression that they are a "Mickey Mouse" operation. I'll give them a try anyway, however, to see if they actually exist, and if so, in what kind of condition they deliver their products.
UPDATE: I can forget about these folks as well. I was going to order their chocolate chip cookies to try out their business, but when I added the item to my cart, I saw that the cookies are sweetened with xylitol (so they too rely on one or more refined sugar alcohols).
When I have the time, I'm going to need to check out this recipe…
modernminimalism.com/healthy-no-added-sugar-banana-bread
And this one too…
addsomeveg.com/sugar-sweetener-free-birthday-cake
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