I love allulose. I'm the only one in the family watching my sugar intake, and I discovered this while looking for sweeteners without a cooling or aftertaste and that are agreeable to family who are particularly sensitive to the cooling and aftertaste that other sweeteners out there (like erythritol and blends of it) tend to have for them. This ticked all the boxes as a perfect replacement for sugar in everything I've made with it. In fact tonight I made a pumpkin pie with allulose in prep for Thanksgiving, works like charm. Thanks for the video!
I recently found your channel through Steve at Serious Keto, after a video you did with him. I'm love seeing more testing with Keto-friendly ingredients and I'd love to see more. I look forward to checking out more of your videos. Thank you for a great video!
Your keto recipies are lifesavers for people like me who cannot tolerate carbs. I challege you to the holy grail of low carb: please make low carb croissants!!!!
Been doing a lot of trial and error with this stuff over the past couple of years. Several dozen breads/cakes recipes, many chocolate fudge varieties (caramel will be coming soon, just haven't gotten around to it yet), cookies, a few varieties of pavlova and meringues, many ice cream and whipped cream varieties. A lot of stealing bits and pieces of different recipes that would normally use sugar and converting it to allulose and then improvising other parts of the recipe such as ratios and cooking times. It was a bit hard to use at first because I kept trying to treat it like sugar in a chemical sense. When I ditched that idea and just started treating it like some brand new ingredient that I had to learn from scratch, everything started coming together. It's a staple in my cupboard now.
@@Modernist_Pantry The 1:1 has done pretty good in breads and cookies. It's when I use it in a recipe where it is more the main ingredient, such as fudge, that I start to encounter issues. It always seems to come out extremely sticky so much that it is even difficult to separate from parchment. Even tried freezing it for days and it remains sticky pretty much forever haha. My temporary solution has been putting the toppings on the bottom (a bed of coconut flakes or chopped nuts works pretty well) but still haven't found the right mix and heat for just pure fudge to come out the way I want. It's nice working with something that tastes good even when it doesn't come out as intended though.
I love the taste of Allulose but haven't been able to replace it in baked goods because they seem to burn SO quickly. I will try reducing the oven temp by 100 degrees, as suggested here. I'm hoping that will solve the problem!
I got allulose yesterday and thought I’d start with coating some roasted almonds with its caramel. Turned out quite good, really. Only after it cooled it feels like „wet“, also after a lot of hours. There was no water involved, only molten allulose in the pan. I am wondering what the reason is. Oh, and I subbed to your channel
Thank God there is something that doesn't taste like menthol. I have spit out more cookies, frosting, candies, etc., than I care to think about. Just cannot tolerate erythritol in even the tiniest amounts. (I hate mint, too.) But here's my problem. Cookies! You can't make a decent cookie by substituting erythritol with allulose. I've tried a couple of times, but the texture of the cookies is what I call "dead." Not crispy, not chewy, not cakelike, not crumbly. Just dead. The taste is really good and they browned beautifully and evenly, but the texture is so off-putting, I ended up throwing them out. What can I add to give a crispy texture? I've thought of trying inulin or isomalt. Do you think either of those would work? Or do you have another "secret" ingredient to pass on to us? Maybe BochaSweet, but that stuff is super expensive. Any experience you have with cookies and allulose would be greatly appreciated. Also, how about a video making fudge or peanut butter fudge with allulose? That would be great!
You may want to consider substituting part of the flour in your cookie with Evercrisp. We haven't done cookies but we've done waffles and other baked goods with Evercrisp to add/maintain crispiness: modernistpantry.com/products/evercrisp-breader-batter-boost.html
we haven't done a side by side, but it reacts close to table sugar so whether the cookie is crispy or chewy will largely depend on the other ingredients in the recipe
It would be helpful to your customers/audience to highlight what you should NOT use allulose for. Like candy making. Or chewy cookies. It makes things soft and it is perfect for cake and ice cream. It is not great for hard toffee or chewy oatmeal cookies
Um wrong, I just made chocolate turtles yesturday and they came out awesome and the toffee was super chewy and i used Allulose, the guy is a chef for petes sake ,I think he knows what he is talking about, you not so much, do your research.
Is allulose appropriate for making sugar free caramel sauce? Here in Australia, we get the Splenda allulose and some other generic brands at ridiculous prices. Do you have a video on how to make sugar free caramel sauce? I am a Type 2 diabetic with a weakness for caramel in any way, shape or form. I love my mid-morning coffee with a dash of caramel. Thanks in advance for some advice.
Allulose is a great substitute for sugar in caramel sauce. We don't have a recipe but first try subbing it in at a 1:1 ratio for sugar in a standard recipe. You may also use some caramel flavoring to boost the caramel flavor.
It's made mostly from GMO corn syrup - chemically modified so that it passes though you without being digested. Some people have had severe gas and blotting from it.
You can certainly try it. We prefer xylitol in our freezer jam recipe blog.modernistpantry.com/recipes/sugar-free-blueberry-freezer-jam/ BUT the main difference when doing a sugar free jam recipe is the type of pectin, HM pectin (which is what most grocery brands are) won't work in a no sugar environment. You'll need NH Pectin as in this recipe or a LM Pectin with a separate source of flavorless Calcium.
OK, its coming up to Christmas so thinking about pavlova/meringue. Would you use this in powdered form 1:1 or would it be best to use (I think) the French method which uses a simple syrup? It will be cooked very low and slow so not overly concerned about browning - its going to be slathered with whipped cream anyway :-) Would it be affected by humidity - its summer here and that makes for a wonderfully crisp outside and a sticky/marshmallow centre. Thx!
We wouldn't suggest Allulose for meringue because of how it is affected by moisture. A pavlova needs to be crisp on the outside and fluffy on the inside. Allulose would pull that inner moisture out unlike other sweeteners. Try xylitol.
I wasn’t totally sure from the video. Is it possible to make a caramel with this like is possible with sugar. Also, will this go through the candy stages like sugar or no?
My cake recipe call for 1 c. sugar, I can subsitute 1 c. allulose or use a little more allulose, but what would be the temperature to bake? I do use water in the batter, would 325 degrees be better to cook the cake? The temperature I usually cook the cake is 350?
You can start at 1:1 sugar to allulose. Everything else is exactly the same. Depending on how you feel about the cake you can adjust the sweetness from there.
Very confusing that you refer to sugar in your clips whilst allulose is a sugar in itself. My feedback would be, specify it to sucrose. Because I think you are talking about that. But it could also be fructose, lactose, maltose, glucose, dextrose, ribose, xylullose etc.
I love allulose. I'm the only one in the family watching my sugar intake, and I discovered this while looking for sweeteners without a cooling or aftertaste and that are agreeable to family who are particularly sensitive to the cooling and aftertaste that other sweeteners out there (like erythritol and blends of it) tend to have for them. This ticked all the boxes as a perfect replacement for sugar in everything I've made with it. In fact tonight I made a pumpkin pie with allulose in prep for Thanksgiving, works like charm. Thanks for the video!
I'm sure that pie will be delicious!
@@Modernist_Pantry brought it to work for Thanksgiving today, it was a huge hit! Can’t recommend enough as a sugar replacement.
@@NyalaDescoudres awesome!
Keto Ice Cream uses Allulose, and tastes great. No guilt, no weight gain, no rise in blood glucose.
I love you guys! I’m a former pastry chef sho is now living keto. You’ve made my life so much better.
Thank you so much!
I recently found your channel through Steve at Serious Keto, after a video you did with him. I'm love seeing more testing with Keto-friendly ingredients and I'd love to see more. I look forward to checking out more of your videos. Thank you for a great video!
Awesome! Thank you!
Your keto recipies are lifesavers for people like me who cannot tolerate carbs. I challege you to the holy grail of low carb: please make low carb croissants!!!!
That would be a tough task for sure!
Been doing a lot of trial and error with this stuff over the past couple of years. Several dozen breads/cakes recipes, many chocolate fudge varieties (caramel will be coming soon, just haven't gotten around to it yet), cookies, a few varieties of pavlova and meringues, many ice cream and whipped cream varieties. A lot of stealing bits and pieces of different recipes that would normally use sugar and converting it to allulose and then improvising other parts of the recipe such as ratios and cooking times. It was a bit hard to use at first because I kept trying to treat it like sugar in a chemical sense. When I ditched that idea and just started treating it like some brand new ingredient that I had to learn from scratch, everything started coming together. It's a staple in my cupboard now.
We recommend 1:1 to start but there's always room for improvement for sure!
@@Modernist_Pantry The 1:1 has done pretty good in breads and cookies. It's when I use it in a recipe where it is more the main ingredient, such as fudge, that I start to encounter issues. It always seems to come out extremely sticky so much that it is even difficult to separate from parchment. Even tried freezing it for days and it remains sticky pretty much forever haha.
My temporary solution has been putting the toppings on the bottom (a bed of coconut flakes or chopped nuts works pretty well) but still haven't found the right mix and heat for just pure fudge to come out the way I want. It's nice working with something that tastes good even when it doesn't come out as intended though.
@@PsyloSatan I add heavy cream powder to my allulose fudge recipe and it takes away the stickiness. Came across this trick purely accidentally, tbh
@@hollydavis06 Thank you! I have some laying around so Ill give it a shot. Accidents taught me at least half of the recipes I know haha!
@@PsyloSatan The issue with fudge, is the lower caramelisation temperature of allulose.
There are mixes that are monk fruit + allulose that are by volume equivalent to sweetness of sugar alltogether!
Good to know!
Guys, just found your channel and subed! You've got some great stuff in your library, and I'm looking forward to your future videos!
Thanks for your support!
I love the taste of Allulose but haven't been able to replace it in baked goods because they seem to burn SO quickly. I will try reducing the oven temp by 100 degrees, as suggested here. I'm hoping that will solve the problem!
Allulose unfortunately does burn easily so temp control is super important
I got allulose yesterday and thought I’d start with coating some roasted almonds with its caramel. Turned out quite good, really. Only after it cooled it feels like „wet“, also after a lot of hours. There was no water involved, only molten allulose in the pan. I am wondering what the reason is.
Oh, and I subbed to your channel
It is likely the allulose is absorbing the moisture from the air after long exposure.
@@Modernist_Pantry thank you 😊
Thank God there is something that doesn't taste like menthol. I have spit out more cookies, frosting, candies, etc., than I care to think about. Just cannot tolerate erythritol in even the tiniest amounts. (I hate mint, too.) But here's my problem. Cookies! You can't make a decent cookie by substituting erythritol with allulose. I've tried a couple of times, but the texture of the cookies is what I call "dead." Not crispy, not chewy, not cakelike, not crumbly. Just dead. The taste is really good and they browned beautifully and evenly, but the texture is so off-putting, I ended up throwing them out. What can I add to give a crispy texture? I've thought of trying inulin or isomalt. Do you think either of those would work? Or do you have another "secret" ingredient to pass on to us? Maybe BochaSweet, but that stuff is super expensive. Any experience you have with cookies and allulose would be greatly appreciated. Also, how about a video making fudge or peanut butter fudge with allulose? That would be great!
You may want to consider substituting part of the flour in your cookie with Evercrisp. We haven't done cookies but we've done waffles and other baked goods with Evercrisp to add/maintain crispiness: modernistpantry.com/products/evercrisp-breader-batter-boost.html
Does it work when the flour is almond flour? These are low carb cookies, no AP flour.
Thanks! What would you use as a substitute for the corn starch?
Sometimes cream of tartar is used
Great video! How does it do for gut sensitive people?
We haven't tested that, but would use in moderation if you have gut sensitivity
My husband and I can't eat xylitol or erythritol, due to the digestive distress. We eat Allulose with NO side effects at all!
For the butter cream, did you make it into a confectionary type of sugar?
We did not, you can check out the entire recipe here: blog.modernistpantry.com/recipes/making-a-major-marjolaine/
Do cookiess become crispy with allulse, or do they remain chewy?
we haven't done a side by side, but it reacts close to table sugar so whether the cookie is crispy or chewy will largely depend on the other ingredients in the recipe
Hey, great sugar substitute, Does it have all stages of cooked sugar for candy making?
Kind of. We noticed some different behaviors so if you have something specific in mind you'll have to experiment.
It is not a sugar substitute, allulose is a sugar itself.....
@@alkkwa as you probably already know, when people say sugar substitute they typically mean a substitute for table sugar or sucrose.
It would be helpful to your customers/audience to highlight what you should NOT use allulose for. Like candy making. Or chewy cookies. It makes things soft and it is perfect for cake and ice cream. It is not great for hard toffee or chewy oatmeal cookies
Um wrong, I just made chocolate turtles yesturday and they came out awesome and the toffee was super chewy and i used Allulose, the guy is a chef for petes sake ,I think he knows what he is talking about, you not so much, do your research.
What do you suggest adding if you are for a sweeter result to add to the Allulose?
You can just increase the amount of allulose, same as if you were sweetening with table sugar.
Is allulose appropriate for making sugar free caramel sauce? Here in Australia, we get the Splenda allulose and some other generic brands at ridiculous prices. Do you have a video on how to make sugar free caramel sauce? I am a Type 2 diabetic with a weakness for caramel in any way, shape or form. I love my mid-morning coffee with a dash of caramel. Thanks in advance for some advice.
Allulose is a great substitute for sugar in caramel sauce. We don't have a recipe but first try subbing it in at a 1:1 ratio for sugar in a standard recipe. You may also use some caramel flavoring to boost the caramel flavor.
Thanx for a great vid! Please explain what is allulos made of
Allulose originates from corn that is broken down into fructose and then enzymatically converted from microbes into allulose.
It's made mostly from GMO corn syrup - chemically modified so that it passes though you without being digested. Some people have had severe gas and blotting from it.
@@ericaarseth7678 It's made from figs and raisins. That's why it's so expensive!
Can allulose be used to make jelly and jam? Are any changes needed in procedure or to be expected in final product?
You can certainly try it. We prefer xylitol in our freezer jam recipe
blog.modernistpantry.com/recipes/sugar-free-blueberry-freezer-jam/
BUT the main difference when doing a sugar free jam recipe is the type of pectin, HM pectin (which is what most grocery brands are) won't work in a no sugar environment. You'll need NH Pectin as in this recipe or a LM Pectin with a separate source of flavorless Calcium.
allulose and nougat recipe?
thanks for the suggestion!
OK, its coming up to Christmas so thinking about pavlova/meringue. Would you use this in powdered form 1:1 or would it be best to use (I think) the French method which uses a simple syrup? It will be cooked very low and slow so not overly concerned about browning - its going to be slathered with whipped cream anyway :-) Would it be affected by humidity - its summer here and that makes for a wonderfully crisp outside and a sticky/marshmallow centre. Thx!
We wouldn't suggest Allulose for meringue because of how it is affected by moisture. A pavlova needs to be crisp on the outside and fluffy on the inside. Allulose would pull that inner moisture out unlike other sweeteners. Try xylitol.
@@Modernist_Pantry TY, I was wondering about making a meringue with it (allulose) and you answered my question.
I wasn’t totally sure from the video. Is it possible to make a caramel with this like is possible with sugar. Also, will this go through the candy stages like sugar or no?
Caramel yes, the exact candy stages that sucrose goes through, not exactly. For that try Isomalt. modernistpantry.com/products/isomalt.html
My cake recipe call for 1 c. sugar, I can subsitute 1 c. allulose or use a little more allulose, but what would be the temperature to bake? I do use water in the batter, would 325 degrees be better to cook the cake? The temperature I usually cook the cake is 350?
You can start at 1:1 sugar to allulose. Everything else is exactly the same. Depending on how you feel about the cake you can adjust the sweetness from there.
Very confusing that you refer to sugar in your clips whilst allulose is a sugar in itself. My feedback would be, specify it to sucrose. Because I think you are talking about that. But it could also be fructose, lactose, maltose, glucose, dextrose, ribose, xylullose etc.
Good point! We typically refer to anything that's not table sugar as alternative sweeteners.