How to SUBSTITUTE SUGAR in Your Baking & FREE Chart! Gemma's Bold Baking Bootcamp 2
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- Опубликовано: 8 янв 2017
- SUBSCRIBE HERE: bit.ly/GemmasBoldBakers
FREE Downloadable Sugar Substitutes Chart: bit.ly/FREESugarSubsChart
Hi Bold Bakers! Welcome to Episode 2 of my Bold Baking Bootcamp. In every episode, I’ll help you build your baking skills so you can boldly bake anything you want, whether it’s my over-the-top desserts or even microwave mug recipes. In this episode, I’ll share how to substitute white sugar in your baking and give you a FREE Downloadable Sugar Substitutes Chart (bit.ly/FREESugarSubsChart). So let’s get baking!
More Bold Baking Bootcamp Episodes:
* Weight Conversions for Baking & FREE Downloadable Chart: bit.ly/ConversionChartVid
Watch more Bold Baking Basics:
* Best-Ever Buttercream Frosting: bit.ly/ButtercreamVid
* Homemade Condensed Milk: bit.ly/CondensedMilkVid
* Homemade Fondant: bit.ly/RolledFondant
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new videos at 8:30am Pacific Time every Monday & Thursday!
FOLLOW ME HERE, BOLD BAKERS!
* Website (All written recipes can be found here): www.biggerbolderbaking.com
* Facebook: bit.ly/BBBFacebook
* Instagram: / gemma_stafford
* Snapchat: / gemmastafford
* Pinterest: / gemstafford
* Twitter: / gemstaff16
Follow my dog Waffles on Instagram! / my_bold_dog_waffles 
Хобби
Like this? LOVE THIS! My dad's a diabetic and over the hols he's developped a taste for having a few homebaked cookies for breakfast. Which him being ill most of last year, my attitude has been: If dad wants cookies for breakfast then cookies he'll get. Now I going to bake my lil heart out to make sure he's fully stocked. Thankyouthankyouthankyou! :o))))
That is great. Do a little research into stevia, and learn to work with it. There is a suggestion that it actually will have a benefit for him too. it is super-sweet, will not caramelize, and the 'bulk' of the sugar in a rcipe may need to be replaced with applesauce for instance, or milled flaxseed. I think this will really be a great help to you :)
I've used Splenda before with mixed results. Sometimes it left a metallic after taste and it just put me off sweetners. But I'll definitely look into stevia. Thank you again Gem(ma)
Very cool series Gemma! :)
Donal Skehan the last person I thought I'll find here was you! I'm a big fan 😍😍
I really enjoy your bold baking boot camp. can't wait for the next episode😉
You inspire me so much to bake more! And baking makes me happy!! So you put a smile on my face!! thank you for that!!
Yes! baking is a happy thing! :)
This will come in very handy - Thanks for the awesome help!
Hi sweety. Just downloaded all ur conversion tables. Thank u sooooooo much its a big help. Thank u once again from bottom of my heart.
You are welcome 😊
Hi Gemma, i am enjoying so much these series. Thanks for making them.
Patricia.
Thank you Gemma! I downloaded printed and pasted these charts on my fridge. 😋
another amazing video Gemma I love the hard work you do for us thank you gamma and have good day
you are making my life easier !!!
i love this series ,so helpful ;)
thanks a million Gemma!! love you
oh Gemma this is amazing! you´re the best
Wonderful! Thank you Gemma
Thank you so much for this chart Gemma!! Very useful, especially since I'm really trying to cut back on my refined sugar intake. I'm going to print this out and hang it on the fridge...thank you!!!
please don't stop your bold basics series you had please !
thanks for sharing and helping Gemma😍
An awesome series !!
Thank you for sharing your knowledge with us.
thank you so much for the chart 💜💜💜
Love it! As always!
Your baking skills are amazing
Thanks for the useful tips.
Thankyou so much...this was much needed
Such good ideas!!
So helpful Gemma!!!thankyou!!!!
This is a very useful tip .Thanks
such a good cook💖
Thanks to this video, I have just tried my very first experiment baking with Stevia. I made raspberry clafoutis (which I have never made before). I replaced the volume of the sugar with sour cream. The result is just amazing! Thank you again Gemma.
Brilliant idea, well done you :)
Thanks for sharing Gemma......
Hiii gemma yesterday I tried ur mug meals and italian baked eggs and they all were amazing love all of them
love u're recipess
Thank you, Gemma!
These are going to be so handy 👐👐👐👐👐👐👐😍😍😍😍😍💖💖. Thank you for all of these amazing and helpful tips!
Awesome tips Gemma! 😄
This's suuuper useful!
I absolutely love your vids Gemma
thanks a lot Gemma this is very helpful 😚😚😚😚
Oh brilliant, I might not have to give up cake for January now! Great video!!
Whenever I have a question about baking etc I always go to Gemma's website. Great cook!
I'm happy to help, anytime.
You're gonna do the flour alternative chart I asked for!!!!! AWESOME! I'm gluten free so that's gonna be such an amazing help!!!
Yes, this is on the way :)
Thanks this is helpful
i love you Gemma. wonderful series i mus say.
Love ur video, Gemma. Fantastic work. Love from India.
Thank you!!
This will come in very handy as I want to stop using sugar and have thought about replacing it with more natural ingredients (OK sugar is natural, but processed). Thanks for your videos!
Great to have this - thank you!!
Thank you Aimee :)
Thank you for sharing this tutorial. it's really helpful.thank you for your exerted efforts n time.
Thank you, it is my pleasure :)
thank you for this video!
This is invaluable stuff, Gemma! 🍰💜 Congratulations on reaching 1 million subscribers!!! 🎉
Thank you Gerarda, yes, and it is worth doing a little research on the one which will work best for you :)
Gemma Stafford Well, I live in Canada 🇨🇦 so it has to be maple syrup, eh?
Happy i came across this chanel
i'm a classically trained pastry chef, but have recently had to go gluten-free (medical reasons). i feel like i'm learning to bake all over again. i think my biggest challenge though is the dairy (also dairy-free). i would love a video on that please!
Currently studying in Northern Ireland. Love your channel 💕
Jessica C what are you studying?
Thank you!!❤
thank u sooi much for ur reply and for best recipes and ideas ... I am ur new subscriber .... keep up the good work
helpful conversion charts thank you!
Glad it was helpful!
Thanks, and congratulations for your million!!!!!!
Thank you :)
This may be late but congrats on 1 Mil! Haven't been here in a while but glad to see you are getting more popular.
Thank you, that is very kind :)
Gemma Stafford can you please make chapatis xx
Loved the intro....
U made me feel so worthy that I can do it too
Yes you can! :)
Wonderful.... thank you.
You're welcome! I have loads more bold baking basics, hope you enjoy all: www.biggerbolderbaking.com/bold-baking-basics/
What a great series Gemma and I'm sure this will be so useful for so many people. Unfortunately there is LOT of sugar being used on my channel so at least this could help ease the intake a little :) xx
I don't mind overly sugary stuff but this is still really cool!
I love that intro, Gemma!
Ms Gemma, you are truly an awesome human being.
Thank you for the kind words.
@@biggerbolderbaking Thank you for all your hard work! Vetting all these recipes, figuring out the best proportions, and making professional level videos is more than a full time job! Then you have a family too. When do you find time to sleep??
I love your channel Gemma
Thank you guys :)
oh i wanted this bootcamp
Thanks for this Gemma, I was wondering about Honey and Maple Syrup.
Your intro is so sweet! Love you 😘❤
Thank you Rosella :) I appreciate your kind words.
thank You gemma, love ya x.
Thank you Iris :)
You should make a video on how to create you own custom recipes!
thank yoy sio much gemma I'm saved now I can bake and enjoy too yahooo
Your so good at cooking
Thank oyu Naty, it is all in the training :)
Thanks for that chart! I also have a baking blog. Can I add that chart to my blog if I also put a link to your blog and youtube channel as well? =)
Limited series? I’m watching this five years later and still it’s quite useful.
Glad it was helpful!
Gemma, I'd love to see a video on Cremeux, I saw a bakery online that makes it really thick and uses it as frosting which sounds delicious.
This is a type of custard really, I wil ltake a look at it :)
love ur vids
For those wanting a fructose free alternative dextrose is great. I use it at 1:1 ratio and have rarely had a problem.
ctn04132 Dextrose (glucose) has a texture between granulated and powdered sugar. You can buy glucose syrup but I find it a little too light in sweetness so use Rice Malt Syrup, a fructose free syrup. I get both dextrose and Rice Malt and the supermarket (Australia), but you can purchase online.
I love your accent. I'm from America. Thanks for the info. Great to keep it in my baking book.
Thank you liz, I am Irish, living here in California now :)
That's so awesome! I was born and raised in CA! 😉
Can you please share some overnight oatmeal recipes? Thank you.
Hi Gemma... Wow, I'm so glad to have subscribed to your channel. Your ideas are simply amazing. They inspire me to approach baking with boldness. So, here's a thumbs-up 👍 for you.
wow
i hope to see you make a bake from our Beautiful middle Eastern cuisine, which is baklava , how beautiful it is !!!😋😋😍😍
Gemma, I just have to say how amazing you are. I love your videos and recipes
NyC👍
Hi, great video. I browsed through the comments and didn't see this question, sorry if it was already asked, can you take the same amount of stevia and substitute it with splenda? Thanks
Hi Gemma. Can u recommend some brands of Stevia as a substitute. I am from India and a bit confused as far as Stevia goes. There are several of them available on the net and for fragile health reasons don't wish to choose the wrong one. Please advise. I really like your videos.Thank you so much and keep up the good work n God bless you.
Great video! Please do more bread and pastries? (*sourdough please*)
Sourdough is on my list, I will get to it :)
Really thank you soooo much 😍👌❤❤❤😊God bless you always🙇 have a very beautiful day ahead 😍❤😊
Thank you :)
Gemma Stafford You are more than welcome😊😊🙇
Gemma, some cakes like pound cake or cookie use the creaming method , ie mixing white sugar and butter until fluffy and that give a light but rich texture to the product. I wonder the liquid form sugar substitude can also be 'creamed' with butter?
شكرا جزيلا لكي ، thank you so much , ( shokran jazelan Laki )
Thank you too! :)
Hi Gemma! I do have a question. When you say decrease liquid by 2-4 tsp or tbs, do you mean the additional liquid in the recipe. So for example: I'm making a cake and it calls for 1 c sugar and 6 tbs milk. I would use 3/4 c honey and 4 tbs milk correct? Also another example concerning stevia: I would substitute the 1c sugar for 1 tbs stevia but why am I adding in apple butter for bulk? What's the bulk? I'm so sorry if I sound confusing. It's because I'm confused lol. Thanks so much in advance and I absolutely love your channel.
You're so so amazing😘❤
thank you for this ..so this substitution works with every desserts? cakes,donuts cookies....???
That's very helpful. But I have one question. Any situation that is not recommend to substitute sugar with honey?
Hi
These charts are helpful, thank you so much Gemma, can you elaborate on the notes segment at the bottom of your chart.
If I have 3 kinds of liquids in a recipe, do I decrease all three or just one of them? And is melted butter considered a liquid?
great question! Butter is a liquid, sometimes, but it does firm up too, so strictly speaking it is not a liquid. If you return a cookie dough to the fridge it will firm up for baking, for instance. Some sugars will caramelize, such as honey, maple syrup and gave. Some substitutes will not, such as splenda, stevia and monk fruit. So, it really depends on the recipe. Think about it! :)
wow info thanku 🙏🏻👍🏻wht is stevia ?
Stevia is a plant sweetner, it is related to the sunflower, and has been used for centuries in South America, as a sweetener, and as an herb for various things. do research this online. Stevia is really strongly sweet, and does not add bulk to a recipe, so is not used for every recipe, or is used in conjunction with applesauce to create the bulk :)
Gemma, what will the substitution be for brown sugar? Is it equivalent to white sugar?
thank for your tips Gemma. i thought Sugar is considered as wet ingredient so when I substitute sugar, I actually have to add a certain about of liquid to balance the liquid of the mixture and make the cake not too dry? or I have been doing it wrong ? thank you. regards from Saigon, Vietnam
Hi Gemma , I love ur videos .I don't have oven . so please make a cake in microwave in suitable budget I want to make it on my mother's birthday and make more bigger and bolder recipes u r the best chief .
plzzZzzz reply gemma
Hi there, microwaves are more suitable to smaller bakes, not big cakes. this is because of the way they cook, how heat is distributed. You should do a little research on this :)
what about using different types of sugar for example if a recipe calls for white sugar can i use the same amount of brown instead ?