Tips for Using Xylitol in Recipes
Over the years that I have been recommending and using xylitol, many
people have had questions about how to use it as a substitute in recipes
that use refined sugar as a major ingredient. Even thogh xylitolcan
be used one-for-one in most recipes, there are some exceptions to this rule that may be required.
In general, I start out by using the same amount of xylitol as sugar
the first time I make a recipe, and then adjust the amount upward or
downward according to my taste preference. In many cases, I have found
that I can use a smaller quantity of xylitol because of its slightly
cooling effect on the palate. If the recipe calls for eggs and/or
flour, I can usually begin by using the same amount of xylitol and be
"in the ballpark".
Tip #1 - Sweets
In the case of candies, fruit preserves and jams, and syrups, I begin
with approximately half as much xylitol as the amount of sugar called
for in the standard recipe. Then I use taste testing as I proceed in
developing the modified recipe to attain the desired balance necessary
to provide sufficient sweetness to mimic
the standard recipe. Sometimes
this takes several tries, and other times I hit the mark on the first
try if I am lucky. The amounts of ingredients may be required to be
adjusted because of the difference in the volume of xylitol used as
opposed to the volume of sugar called for in a given recipe. In
addition, because xylitol tends to crystallize in some recipes of this
type when stored under refrigeration, I always add a small amount of
xanthan gum to the xylitol prior to adding it to the recipe. The
xanthan gum greatly reduces the probability of this crystallization
Tip #2 - Brown Sugar Replacement
Xylitol can also be used to replace dark or light brown sugar by
adding a sufficient amount (usually 1 to 2 tsps per cup of xylitol) of
molasses or maple flavorings in proportion to the amount of xylitol and
according to your taste preference.
Tip #3 - Baked Goods
In baked goods that require yeast to make the dough rise, xylitol
cannot be used because it is anti-fungal, but it can be used in a glaze
or as a filling for the recipe. This property is beneficial, on the
other hand, because it acts as a preservative, greatly increasing shelf
life without the addition of artificial preservatives.
Another quality of xylitol is that it will not caramelize (brown)
like sugar for making caramel-flavored desserts like flan, candy,
frostings, or peanut brittle, for example. This is due to the fact that
xylitol is very heat and acid stable, and does not undergo the
"Maillard Reaction" that causes sugar to caramelize in the presence of
heat and amino acids. Xylitol melts at 201 degrees F and boils at 421
Sweeten Your Life the Xylitol Way, 2nd Ed.
Karen Edwards has compiled dozens of recipes for everybody's favorite
desserts using the all-natural low-calorie sugar alternative, xylitol, in this unique cookbook.