Yes, you can bake with pure stevia extract powder, but it's important to note that stevia behaves differently from sugar in baking due to its intense sweetness. Stevia is a non-nutritive, zero-calorie sweetener derived from the leaves of the stevia plant. Here are some tips for baking with pure stevia extract powder:
Measuring: Stevia is incredibly potent, so you'll only need a tiny amount compared to sugar. The sweetness of stevia can vary by brand, so it's essential to follow the manufacturer's instructions for the right conversion ratio. As a general guideline, 1 teaspoon of pure stevia extract powder can be equivalent to the sweetness of 1 cup of sugar.
Bulking Agent: Stevia does not provide the bulk and texture that sugar does in baking. In recipes where sugar contributes to the structure and texture, you may need to use a bulking agent like unsweetened applesauce, mashed bananas, or yogurt to replace some of the missing volume.
Liquid vs. Powdered Stevia: Stevia extract is available in both liquid and powdered form. If you use the liquid form, you might need to adjust the recipe to compensate for the additional liquid content. Powdered stevia is often easier to incorporate into dry ingredients.
Flavor Profile: Stevia can have a slight bitter or licorice-like aftertaste, especially in larger quantities. To mask this taste, you can use other flavorings like vanilla extract, cinnamon, or citrus zest in your baked goods.
Experimentation: Baking with stevia may require some trial and error to achieve the desired taste and texture. It's best to start with recipes specifically designed for stevia or other alternative sweeteners.
Temperature Sensitivity: Stevia can lose some of its sweetness when exposed to high temperatures. If your baked goods don't turn out as sweet as expected, you might need to adjust the amount of stevia used.
Keep in mind that stevia might not caramelize or provide the same browning effect as sugar, so certain recipes like caramel or some types of cookies might not work as well with stevia as the primary sweetener. However, it can be a great option for reducing sugar content and calories in your baked goods if used appropriately.