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?\n\nWe 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.\n\nYet 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.\n\nAnd 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.\n\nHere are a few tips for cooking with Xylitol.\n\nKnow the exceptions\n\nXylitol 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.\n\nYou 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.\n\nHowever for all other situations, including making syrups, general baking and sweetening your coffee or tea, Xylitol is perfectly adequate.\n\nGet creative\n\nKaren Edwards, the author of Sweeten Your Life The Xylitol Way, suggests thinking outside the square and using the sweetener as a brown sugar replacement.\n\nSimply mix it with cinnamon, molasses or maple to get that brown sugary taste.\n\nFor more of Karen's tips, visit her section on our website.\n\nFind the right ratio\n\nUnlike 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.\n\nIt 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!\n\nGive it a go\n\nLast 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.\n\n