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Comments (6)

Wanda McCombs

December 1, 2020 3:23 pm

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.

Joyce Roush

May 29, 2021 4:33 pm

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)

Cole Whitney

June 1, 2021 11:35 am

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.

Scott Guerin

May 2, 2022 10:38 am

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.