Yes, I run into that occasionally, since I don't like using artificial sweeteners (I tend to use honey, maple syrup, and agave nectar). I recently searched online and found out that the Splenda in a bag that you buy for baking, you substitute 1 for 1 with sugar. So that was good news, an easy "reverse substitution."
They say that 2 egg whites is equivalent to 1 egg in cooking, but I haven't tried a reverse substitution there.
I think some of it is trial and error, since some ingredients (especially sugar and eggs) often have more than one function in cooking.
Hi all. I've noticed a lot of recipes call for egg whites, Splenda, etc. Not a problem, except I don't keep egg substitutes on hand and I don't normally bake with Splenda (sometimes a blend). On Splenda, mostly due to cost.
So, when the recipe calls for a modification that you don't normally do or can't do, what do you do.
I know I can look up sugar for splenda and do the reverse, but wondered if anyone else ran into this.
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