ThickenThin not/Sugar thickener is not a sweetener, it is a thickener that gives the texture of sugar to many sugar-free foods, and can be used with the sweetener of your choice. Use ThickenThin not/Sugar thickener to get that sugary mouth-feel in beverages, jams, cookies and cakes.
* 2 tablespoons replaces a cup of sugar
ThickenThin not/Sugar thickener is formulated to give the texturizing effect of sugar in beverage and syrup recipes even on lowcarb or other sugar-free diets. not/Sugar is unsweetened to allow you to select the sweeteners of your choice.
Add the sweetener of your choice and recreate the rich mouth-feel of sugar-sweetened beverages--stretch small amounts of fruit and/or dairy into big satisfying shakes. Or add it to your favorite protein shake to add satisfying creaminess -- and fiber.
Yes, this thickener, made from natural vegetable gums, is also a fiber supplement! However, please be assured that, first and foremost, it was designed to be a cooking aid.
To our delight, ThickenThin not/Sugar thickener is also useful in cooking, baking, and candy-making!
It takes only a small stretch of the culinary imagination to see how ThickenThin not/Sugar can help in most "wet" recipes that call for a significant amount of sugar. Not only does it help replace the syrupy thickening of sugar, it also contributes to "mouth-feel" much like sugar does. While we can't say that it will improve everything, so far it has helped every recipe we've tried, except those where the reason for the sugar was to provide browning (caramel syrups, etc.). We especially like using it for fruit spreads (they taste and feel like jam or preserves, but aren't actually preserved without the sugar), cranberry sauce, and for helping marinades cling.
How much to use? That depends on the type of food, but we recommend starting with one eighth the amount of sugar called for in the recipe -- that is two tablespoons per cup -- and see how you like it. (Please don't use more than one tablespoon per serving -- otherwise second helpings could be uncomfortable unless you are accustomed to a lot of fiber.)
"Dry" recipes like baking or candy-making are more variable. As noted above, not/Sugar does not brown, nor does it crystallize (so no pecan pie or topping for creme brulee). On the other hand, it stabilizes meringues without adding sweetness, so it's now possible to make cheese puffs and other savory baked goods.
We recommend that you keep visit our list of recipes for not/Sugar periodically to see our new ones. Also, take a look at the "Lowcarb Recipes Fast and Easy" lowcarb cookbook -- see the Peanut Butter Cookie sample recipe which is one of several that use not/Sugar. (Its author, Belinda Schweinhart, was a professional baker in her pre-lowcarb life -- she clued us in to not/Sugar's usefulness in baking.) If you want to experiment yourself, follow the guidelines above to start with. And, please, tell us about your successes -- we'd be pleased to post your recipe with full credit to its creator.
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