Can I sub Erythriol in this recipe?

krom · Joined: 26 Jul 2007 Posts: 55

I have great sucess with erythriol and have made simple syrup with it which
is just it and water..i did this to mis into egg white for a marrange
topping and it worked perfect so maybe disolve it into water for the liquid?

KROM

"Julie Bove" wrote in message $nD6.199@trndny01...
> Okay, this is not my recipe, nor is it diabetic friendly as is. But it is
> darned good tasting. Tastes just like Tootsie Rolls but without the milk
> in it. Here's a link:
>
> http://www.rawfoodtalk.com/showthread.php?t=32434&highlight=tootsie
>
> I did not make it exactly as written. I left out the Fo-Ti. That's an
> herb and can't see the need for it in there. The creator of the recipe
> told me to add in more mesquite or some other dry ingredient, but I didn't
> find that necessary. I did not use almond butter since I am allergic, but
> instead used cashew/macadamia nut butter. And mine wasn't raw. All of
> the other ingredients I used were raw, not that it matters if one is not
> following a raw diet.
>
> I did use a mix of 1/2 agave nectar and 1/2 honey. I think the honey was
> the culprit BGwise. I have used agave in other recipes and it has not
> caused a problem, although I must say I don't use it often and I generally
> use only about 20% of the amount recommended because it is so sweet. In
> this recipe I did use 3/4 cup (1/2 of each). I know the mesquite does add
> some sweetness and it isn't overly high in carbs.
>
> Now here's the problem. Erythriol is a powder. The other sweeteners are
> sticky and syrupy and I think this is what gives this recipe the texture
> it has. I think I would have to add at least *some* agave to it or else
> I'd be left with nothing but powder. But do you think I could use the
> Erythriol in place of the honey? Or in place of the honey and part of the
> agave?
>
> Yes, I know I could just buy some Erythriol and try it but some of the
> ingredients are very expensive and I'd hate to waste them if it wasn't
> going to turn out. Do you think it will work?
>

Archived from group: alt>food>diabetic

Julie Bove · Joined: 26 Jul 2007 Posts: 494

Okay, this is not my recipe, nor is it diabetic friendly as is. But it is
darned good tasting. Tastes just like Tootsie Rolls but without the milk in
it. Here's a link:

http://www.rawfoodtalk.com/showthread.php?t=32434&highlight=tootsie

I did not make it exactly as written. I left out the Fo-Ti. That's an herb
and can't see the need for it in there. The creator of the recipe told me
to add in more mesquite or some other dry ingredient, but I didn't find that
necessary. I did not use almond butter since I am allergic, but instead
used cashew/macadamia nut butter. And mine wasn't raw. All of the other
ingredients I used were raw, not that it matters if one is not following a
raw diet.

I did use a mix of 1/2 agave nectar and 1/2 honey. I think the honey was
the culprit BGwise. I have used agave in other recipes and it has not
caused a problem, although I must say I don't use it often and I generally
use only about 20% of the amount recommended because it is so sweet. In
this recipe I did use 3/4 cup (1/2 of each). I know the mesquite does add
some sweetness and it isn't overly high in carbs.

Now here's the problem. Erythriol is a powder. The other sweeteners are
sticky and syrupy and I think this is what gives this recipe the texture it
has. I think I would have to add at least *some* agave to it or else I'd be
left with nothing but powder. But do you think I could use the Erythriol in
place of the honey? Or in place of the honey and part of the agave?

Yes, I know I could just buy some Erythriol and try it but some of the
ingredients are very expensive and I'd hate to waste them if it wasn't going
to turn out. Do you think it will work?

Julie Bove · Joined: 26 Jul 2007 Posts: 494

"krom" wrote in message $i7t$1@aioe.org...
>I have great sucess with erythriol and have made simple syrup with it which
>is just it and water..i did this to mis into egg white for a marrange
>topping and it worked perfect so maybe disolve it into water for the
>liquid?

I don't know. I've never used it before.

Julie Bove · Joined: 26 Jul 2007 Posts: 494

"Susan" wrote in message @mid.individual.net...
> x-no-archive: yes
>
> Julie Bove wrote:
>> Okay, this is not my recipe, nor is it diabetic friendly as is. But it
>> is darned good tasting. Tastes just like Tootsie Rolls but without the
>> milk in it. Here's a link:
>>
>> http://www.rawfoodtalk.com/showthread.php?t=32434&highlight=tootsie
>>
>> I did not make it exactly as written. I left out the Fo-Ti. That's an
>> herb and can't see the need for it in there. The creator of the recipe
>> told me to add in more mesquite or some other dry ingredient, but I
>> didn't find that necessary. I did not use almond butter since I am
>> allergic, but instead used cashew/macadamia nut butter. And mine wasn't
>> raw. All of the other ingredients I used were raw, not that it matters
>> if one is not following a raw diet.
>>
>> I did use a mix of 1/2 agave nectar and 1/2 honey. I think the honey was
>> the culprit BGwise. I have used agave in other recipes and it has not
>> caused a problem, although I must say I don't use it often and I
>> generally use only about 20% of the amount recommended because it is so
>> sweet. In this recipe I did use 3/4 cup (1/2 of each). I know the
>> mesquite does add some sweetness and it isn't overly high in carbs.
>>
>> Now here's the problem. Erythriol is a powder. The other sweeteners are
>> sticky and syrupy and I think this is what gives this recipe the texture
>> it has. I think I would have to add at least *some* agave to it or else
>> I'd be left with nothing but powder. But do you think I could use the
>> Erythriol in place of the honey? Or in place of the honey and part of
>> the agave?
>>
>> Yes, I know I could just buy some Erythriol and try it but some of the
>> ingredients are very expensive and I'd hate to waste them if it wasn't
>> going to turn out. Do you think it will work?
>
>
> Julie, it's hard to say. I can tell you that in cheesecakes and frosting,
> the cooling effect is obnoxious, and that it collected in a gritty top
> layer on the cheesecake. I think you'd have to experiment with it.

I probably wouldn't like that then. If there's one thing I can't take it's
an odd mouthfeel. Maybe Xylitol?

Julie Bove · Joined: 26 Jul 2007 Posts: 494

"Susan" wrote in message @mid.individual.net...
> x-no-archive: yes
>
> Julie Bove wrote:
>
>> I probably wouldn't like that then. If there's one thing I can't take
>> it's an odd mouthfeel. Maybe Xylitol?
>
> Erythritol has only ever been bad for me in creamy recipes. In cranberry
> sauce and in crumb baking it's been fine. I only buy powdered, not
> granular, for better texture. It might be fine in your recipe, and if
> you're making it raw, especially. Xylitol bulks and moistens and tastes
> exactly like sugar in my recipes, but it's not as low carb as erythritol.

Oh okay. I Erythritol I can get is the granular, I think. Not sure about
the other.