I checked this out as I was interested. There is a product called xylosweet that is pure xylitol. I googled cooking with xylitol and found several interesting sites. It states not to make bread with this as it will metabolize with yeast, so don't use with yeast. It also says you may need to adjust for sweetness in recipes. A possible side effect of xylitol is diarrhea. Hope this helps.
Aren't Bulk Food stores great. I drive over an hour to get to the one I go to. But that's ok, it's near my parents.
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Is there anyone here that is familiar with using xylitol in baking or other purposes? I just aquired a half pound bag from my local amish (bulk) market. Previous to this I have had it only in Velamints. It is a white powder somewhat finer than granulated sugar and gives a cool, sweet sensation on the tongue with absolutely no aftertaste. Apparently it is safer for diabetics as it is (said to be) a sugar alcohol providing only 40% of the calories of sugar.
Does anyone have any tips and tricks about cooking with this stuff? Will it hold its sweetness under heat?
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