I won't even call it a sugar substitute because that conjures up images of sickeningly sweet things, which this product is not. It is real sugar, 70-80% lower on the glycemic index than regular sugar.
While I use my SweetLeaf liquid Stevia for all drinks, my baking is something entirely different. I really haven't even researched whether or not one can use granulated Stevia for baking because I bake on a scale where it quite likely would make them prohibitively priced.
However, I found a fabulous product which enabled me to eliminate every bit of "real" sugar (if that's what you want to call it) from my kitchen without sacrificing a thing. And it's available in small or large quantities for the occasional baker to one who, like me, often bakes for farmers' markets.
I think if I were marketing it, I'd call it something other than "Whey Low," because some people have connotations of whey like they do of sugar substitute. Yet, it's truth in advertising, and I suppose they avoid angry vegans or lactose intolerant people who order without reading.
Anyway, once you taste a Whey Low product, or a product made with Whey Low you won't worry about the name. Whey Low *GUARANTEES* their product to taste exactly like sugar. And it does -- only better. It can be substituted tablespoon for tablespoon or cup for cup for sugar, and they have all kinds -- Whey Low Granulated, Whey Low Gold (like Brown Sugar), Whey Low Maple, Whey Low Powdered, and Whey Low Ice Cream Sugar. They even have a special formulation for diabetics called Whey Low-D.
So, how can it be better than sugar? Although my partner and I noticed no difference in taste making recipes with Whey Low over recipes made with regular brown or white sugar, we found after using it for a while that we completely lost our "taste" for products made with regular sugar. Products made with regular sugar taste cloyingly sweet now. We easily pass up commercial treats, no matter how tempting they look, because we know we won't like their ultra-sweetness.
Same thing with ice cream. We were store-bought ice cream-aholics. But once we bought our own ice cream maker (an upcoming review), the Cuisinart Ice-20, and started making our own ice cream with the Whey Low ice cream sugar, we were never tempted to go back to commercial ice cream. I'll share all the benefits of that with you in my upcoming review of the Ice-20.
And a little secret -- after buying the sampler pack from Whey Low and trying all of the various flavors, We primarily center on just two of them: the ice cream and the maple. The ice cream sugar I buy in 20 lb tubs for all my ice cream and baking, and I have found that it works equally well for anything requiring just regular granulated sugar as well for the ice cream. The maple sugar is said to be for making maple syrup, but as we don't use much syrup, I just use it for many recipes calling for granulated sugar and maple flavoring. I make a delectable apple/maple cake, maple cookies, maple pecan ice cream, and anything else I think might benefit from maple flavoring. I was making iced raisin cookies this morning, and the recipe called for brown sugar. I didn't have any Whey Low Gold on hand, so I substituted the Whey Low Maple, and they were lovely. It's a subtle flavor, barely detectable as different from brown sugar in many recipes, but an outstanding addition to plain cake recipes, or to sprinkle on top of apple slices by themselves.
Read all about or order Whey Low here: www.wheylow.com. You won't regret making the switch! (But if you somehow do regret it, they have a full, money-back guarantee. ><)
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