Brown sugar questions
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| Thu, 12-30-2004 - 9:07am |
Hello:
Now that Splenda has come out with a substitute for white sugar in baking, which will be nice for P2/P3 recipes, it's got me thinking...
I've always interpreted SBD rules about sugars in the different phases to apply equally to white and brown sugars, but I don't recall ever seeing an actual hierarchy anywhere or any substitutes for light/dark brown sugars called for in recipes I'd like to adapt for P2/P3.
Is brown sugar any better or worse for you than white sugar is? Does it matter whether it's light or dark? Has anyone found a good substitute for brown sugars in baking? For some cookies and things that need white flour in the later phases, it would be nice to know of other sugar substitutes available to cut down on the bad carb content as much as possible.
Any suggestions?
Thanks!
Shan

We hear about the Sugar Twin brown sugar substitute a lot here - it's pretty popular and seems to work fine in recipes.
I've also seen references here to one called "DiabetaSweet" brown sugar substitute.