How to cook with Xylitol

So you have heard all about this wonderful sugar replacement called Xylitol that prevents cavities, is low in calories and you can't wait to get your hands on it - but do you actually have any idea how you would use it?

We have become so accustomed to sugar that it can be difficult to imagine substituting it for anything else in our cooking, baking and hot drinks.

Yet there are alternatives like Xylitol on the market that can be used in a range of foods to make your sweet treats healthier and lower in calories.

And although these replacements can sometimes come in different forms, such as liquid drops or powder, once you get the ratios right, using them is very easy.

Here are a few tips for cooking with Xylitol.

Know the exceptions

Xylitol can be used to sweeten nearly everything. It is actually a sugar alcohol, therefore the atomic make-up is slightly different - meaning that in some situations it doesn't work like sugar.

You can't use it baking bread or any other food that has yeast because it is antifungal, or for sweetening cold drinks and cooking hard candy.

However for all other situations, including making syrups, general baking and sweetening your coffee or tea, Xylitol is perfectly adequate.

Get creative

Karen Edwards, the author of Sweeten Your Life The Xylitol Way, suggests thinking outside the square and using the sweetener as a brown sugar replacement.

Simply mix it with cinnamon, molasses or maple to get that brown sugary taste.

For more of Karen's tips, visit her section on our website.

Find the right ratio

Unlike Stevia, you can use the same amount of Xylitol as you would sugar - but many people find that due to slight differences in taste, they can get away with using a lot less.

It could be worth trying to use small amounts and seeing this is sweet enough for you, as this will only decrease the amount of calories you are consuming even further!

Give it a go

Last but not least, just have a go and start experimenting by adding it to anything you would usually put sugar into. To get some inspiration, check out Karen's amazing Xylitol recipes.

4 thoughts on “How to cook with Xylitol”

  • Jenny

    Hi, I am looking at using xylitol or birch xylitol as a substitute for sugar in cooking to adapt our cooking techniques to accommodate my husbands diabetes. I am aware that using stevia and xylitol sugar sustitutes at the supermarket sometimes means using less than the amount of sugar stated in recipes. What is the ratio of your xylitol, birch xylitol and stevia products as a sugar replacement in cooking?
    Jenny

    Reply
    • admin

      Hi Jenny,

      The answer for Xylitol (both varieties) is quite easy as it is a 1:1 ratio, but we always advise to reduce the amount gradually.

      However, the answer to Stevia is quite a deal more complicated as it depends on whose Stevia, & what specific product you use, as the concentration is not only different between manufacturers but most (such as ourselves) actually make products with different strengths to suit the type of environment it is to be used in. Stevia in its raw format can be up to 450 times sweeter than sugar but few consumers can use that product on a day to day basis as it is too difficult to measure out so fillers are used to reduce the strength to make it easier to handle. Manufacturers, however, often use raw Stevia in their products. Our Naturally Sweet Stevia Blend is, for example, 10 times sweeter than sugar as it is a blend of Stevia and Erythritol which we have found is a good compromise for day to day cooking. Our other products, such as the SweetLeaf products, are more intense and you need to look at the tables provided on each of the products to determine what is best for you in terms of strength. Usually we find that no one product suits every recipe.

      Reply
  • Kathy-Ann

    Hi there,
    I use Xylitol for making milk coffees (cold, sweet), they are absolutely yummy. I also have it my coffee (hot). Just love the product.

    Reply
  • shirley hewitt

    My husband and I are both diabetics and I have never bothered to tell how much a difference Xylitol has made to our cooking and eating. We have no other sweeteners in the house...why would we.??...and even visitors that come for a cuppa have xylitol in their drinks and remark how good it is. My husbands sugar readings have dropped from high 15s to a good 5.9.We would recommend it to anyone. Thanks for a good product.

    Reply
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