DEXTROSE

[tummyache]

Thanks to you all on this site, I have been experimenting with dextrose which I bought at Sprouts Farmers Market in Austin, Texas --evidently these markets are also in Arizona, California, Colorado, Georgia, Kansas, New Mexico, Nevada, Oklahoma, and Utah. It's amazing to me to be able to eat sweet food and not feel nauseous. I use it 1:1 in a recipe, choosing one that naturally doesn't tend to use a whole lot of sweetener anyway. The dextrose is less sweet tasting than sucrose, but that is OK too with me. I certainly wouldn't want to over do it, but at least it is nice to think about having my very own little Birthday cake next month -- WOW! Happy Holidays to All!

[charlie]

We use dextrose all the time, the only thing I tend to find is that it is drier than normal sugar so I always add a bit of cream or an extra egg to cake recipes, or a little bit of whatever liquid I use.
Here is a fabulous easy recipe for an instant cake:
1 egg.
1 desertspoon cocoa powder
2 tablespoons glucose / dextrose powder.
1/4 teaspoon baking soda

Separate the egg and whisk the egg white till peaky. Then add the rest of the ingredients and lightly mix together. Pour into a microwavable bowl (fairly deep small one as it rises then sinks) and microwave on full for 2 minutes. hey presto you have a choccy cake / pudding. Meg has this most days now after school with a moat of cream around it.

[Tammy]

I also use dextrose 1:1 in recipes for Regina. It makes things a little less sweet than sugar would but she also likes it this way.
Also, like Charlie I use a little more milk or butter to compensate for the dryness.

Our biggest hit is cookies. I've posted all my recipes on this site and with Christmas almost upon us, we'll be using the cookie recipes very soon.

[Luis]

I use stevia. I can´t tolerate splenda and other artificial sweeteners.