Cooking with Stevia vs Splenda?

I have no problem with stevia, but it took me a while to find stevia that I really like.  I use liquid stevia, it does have aftertaste - and some bitter undertone, but I like bitter taste and that never bothered me.  I tend to use more flavoring -like vanilla or almond, ginger, etc. when I bake with stevia... 

Since the tapioca pudding is kind of vanilla tasting maybe you could use sugar free vanilla then add the tapioca beads. I also found this online.

http://www.sugarfreemom.com/recipes/homemade-tapioca-pudding-sugar-gluten-free-with-dairy-free-option/ I hope you can find one that you like.

Thanks, I will check that out!

Your posting about tapioca pudding today made me remember great memories of my grandmother.She had ten kids and 25 grandchildren and always made sure she had something for you at christmas or birthdays.She used to make tapioca and rice pudding.So I had a nice little trip down memory lane this morning.I know it really doesn't help you with a recipe but I had to share.

I have some gut issues and see an integrative MD that has 2 dieticians in their office.  The dieticians had me discontinue Splenda (and other synthetic sweetners) because of its toxic chemicals.  I do use liquid stevia to sweeten beverages and I like the "Sweet Leaf - Sweet Drops" in the vanilla creme flavor (there are many flavors).  I've never baked with it.  I typically use 2 drops to sweeten about 14 ounces of hot or cold tea.

My husband has been diabetic for 64 years and I've baked with Splenda and it has always been fine.  I have not baked with stevia "from scratch" but I've used mixes that have stevia in them - mostly gluten free mixes.

I can't totally get away from Splenda - but try to stay away from it.  I do use Bluebonnet whey isolate protein (chocolate & vanilla) as it has stevia as the sweetner.  It is good tasting and makes good hot or cold drinks and mixes easily in greek yogurt.  I get it on Amazon.

Penny

For cooked tapoica - I would think you could cook it and add the liquid stevia (vanilla creme would be good) as it is cooling and stir it in?  Just a thought.

Thanks, Penny.  I am still in the mood for the pudding, so I think I will see if I can find some liquid stevia and then add it at the end along with the vanilla extract.

If you use too much stevia it can be bitter. Also, it never seems to cook well for me. I use it in hot drinks with no problem, but baking always leaves me with the bitter taste. I wonder if monk fruit bakes better...