My friend and I were talking about baking with Splenda. I have only tried a couple of times. She mentioned that her bakery goods seem to fall once they are out of the oven and are dense in texture. Last night my muffins fell after I took them out of the oven and were dense. I just assumed that I took them out of the oven too soon. Does any one else have this problem baking with splenda?

I went to a reunion this summer and lo and behold there was beautiful big coconut cream pie and splenda vanilla ice cream for dessert. The fellow that made them gave me some pointers. If you are doing liquids, puddings, stuff like that use the granular splenda and add just a little bit more than they call for. If you are doing baked goods, breads, cakes, muffins and stuff like that then use the Splenda Blend. It is expensive so just mix equal amounts of the granular splenda and regular sugar. The Splenda Blend says to use half of what it calls for like: 1 c. sugar than use 1/2 c. Splenda Blend. I was using just granular splenda in my baked goods and found them to be dry and more dense. If I'm using things like banana or applesauce in them, something that is a little wetter, found the same thing. Now when I use the Splenda Blend, I don't see very much of a difference. I made a Splenda Blend Apple pie today and it was really good, and the other day used just straight granular Splenda and it was good also but the apple filling was a little drier. Noticed that it didn't keep my family away from it. LOL~~ They do have a splenda website that is rather good.

I haven't had a problem when I use the Splenda for baking....regular splenda on the other hand doesn't bake up right for me.

Splenda blend isn't SB "legal", so you're probably better off either a) really resisting those baked goods, or b) using the Splenda for baking (granular splenda)

Oh gosh! I didn't even know there was a difference. I'll be sure to use the baking spenda next time. Thanks

I'm confused--Stinger, were you just opening up tons of Splenda packets? Otherwise, as far as I know, there's only the one kind of Splenda--the granular that comes in a bag (as opposed to little packets). You definitely don't want to use the little packets, and the blend isn't SBD-safe.

I do find that my baking is dense, but I've always assumed that's because of the WW flour. I use WW pastry flour most of the time and add some extra liquid to recipes that seem to need it because the WW flour makes it drier.

On the other hand, I avoid trying to make super light and fluffy items because I know that it's not easy to make them with the WW flour, so I don't know how the Splenda could affect those.

When I started SBD, I read that using a mix of sweeteners will cut aftertaste, so I've always done that. A favorite is a mix of Splenda and Erythritol.

I recently found a great baking help in Wegman's Nature's Market that I've used a couple of times successfully. It's by NuNaturals and is called More Fiber. You add it in place of sugar in a recipe (it has Stevia in it, so it's sweet), but it also has a ton of fiber, so it helps reduce the need for fat, makes things gel better (something sugar does well but Splenda does not do), and adds lots of healthy fiber. I really like it. I wonder if it might help "lighten up" the things you think are kind of dense, Stinger?