Katharine O'Connell

May 1, 2017 at 10:02am

For the past 10 years, I have been reducing sugar in all my baked goods by 30% with little to no sacrifice in texture. Works well for cookies, quick breads, muffins too. Sometimes brownies need the full amount but otherwise everything rises well and has a nice texture. Thanks for the scientific testing!
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.