Calling all Bakers!

[David H]

I purchased Fruisana Fruit Sugar to experiment with in baking it has a GI of 19 compared to 65 with granulated sugar.

I am attempting a tray bake using ground almonds, said sugar or a combo of said sugar and brown rice syrup, eggs (seperated) , dried fruit - washed, Low fat butter or oil and lemon juice.

It suggests I bake at a lower temp than usual (less 1 GasMark or less 25 degrees F.)

Has anybody baked anything with Fruisana aand how did it turn out ?

 

[Pumper_Sue]

Hi David,
have a look here http://www.fruisana.co.uk/en/recipes/cakes/ it might give you some ideas of quantity etc.

 

[KateXXXXXX]

I frequently use granulated fructose instead of regular sugar when baking. I just swap it one for one, and it works perfectly.

I've used a combination of fructose (except where Muscovado sugar is called for), gluten free flour with baking powder added, and reduced fat dairy free spreads for all my Christmas baking for years. No-one has been able to tell the difference between them and regular things, except where I would prefer to use wholemeal flour (even wholemeal gluten free flours doesn't have that lovely flavour... ).