We believe that it is okay to use
the same amount of sugar in this recipe as artificial sweetener.
Not exact matches
Self - raising flour has, well, raising agents that would conflict with the
amount of leveners
in the
recipe, and caster
sugar is not the
same as regular
sugar.
So
in this case you'd use milk because it's the liquid the
recipe calls for - you use the
same amount of milk,
sugar, and yeast that the
recipe calls for and let the active yeast proof
in the warmed milk (dissolve the
sugar in it) for about 5 - 10 minutes until frothy.
You can use it
in your
recipes by simply replacing
sugar by the
same amount of Xylitol, which also reduces calories by about a third.
I use
same amount of this
sugar as I would a regular granulated
sugar in recipes.
You can use the
same amount of date
sugar to replace white
sugar in a
recipe.
Ina Garten's
recipe uses almost the
same ratio
of shortening to butter, but differs
in the
amount of added
sugar.