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WTF Allulose: Sugar Impressionist
Allulose is an extraordinary sweetener that has the unique property of tasting almost identical to table sugar. There are no telltale after taste or off flavors to alert your taste buds that this is an alternative sweetener. Allulose has the added bonus of being diabetic- and glycemic-index friendly. Scott and Janie test out allulose in a few of our favorite sweet recipes and share some tips on how to make the most out of cooking with allulose… on this week’s WTF.
Product Links:
Allulose
Recipe Link:
Making a Major Marjolaine
References and Other Links you Might Like!
WTF – Sugar Substitutes
WTF – Polydextrose
WTF – Isomalt
WTF – Glucose DE42 Powder
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
6 Comments.
It seems like baked goods with allulose and baking powder give a bitter taste. Why is that?
The alkalinity of the baking soda/ baking powder reacting with the allulose could be causing the bitter flavor. but we have not experienced this.
I used allulose instead of Swerve (which was called for) in a recipe for brownies. The cook time for the Swerve was supposed to be 20 min. at 325 degrees. I ended up cooking the brownies with allulose for at least 60 minutes…….I lost track. The brownies tasted a bit burnt, although it took that long to solidify the center. (butter, unsweetened cocoa powder, allulose, eggs, vanilla, salt)
Allulose when it is mixed with proteins tends to caramelize very quickly. This coupled with the long bake time may be where you are getting the burnt taste.
Does your recipe include any flour, or is it a keto recipe?
Do you know if Allulose contains the gluten protein known as Zein? I need to know because I have Celiac Disease and I have to know what I am ingesting if I use it. Thank you.
I’m sorry we have no information on whether allulose contains that particular protein but our documentation does say that the presence of gluten is “absent” meaning it was not present during testing.