Allulose Sweetener — 2lb

Pure allulose. 2lb resealable bag. A rare sugar that behaves like sugar in the kitchen — it browns, it dissolves, it caramelises — without the sugar count on the label. Two things to know before you bake with it It is about 70% as sweet as sugar. Not equally sweet, whatever anyone tells you. Swapping it spoon for spoon will give you a noticeably less sweet result. Start at roughly 1⅓ cups of allulose for every 1 cup of sugar and adjust from there. It browns faster than sugar. Allulose caramelises at a lower temperature, so baked goods can colour before they are cooked through. Drop the oven by about 25°F and start checking early. Why it is on the label the way it is Allulose occurs naturally in figs, raisins and wheat, and the body absorbs it but largely does not metabolise it. In 2019 the FDA allowed it to be excluded from Total and Added Sugars on the Nutrition Facts panel. It still contributes a small number of calories — it is not calorie-free, and we are not going to call it that. What it does well Baking — it browns and caramelises, which most sugar alternatives do not Coffee and tea — dissolves cleanly, no cooling effect and no aftertaste Ice cream and sorbet — it lowers the freezing point, so the result stays scoopable rather than setting like a brick Sauces and caramel — it will actually caramelise No cooling sensation. Unlike erythritol, allulose does not produce the menthol-like chill that gives many sugar-free products away. Start moderately Large amounts in one sitting can cause digestive discomfort in some people, the way most poorly-absorbed sweeteners can. Most people are fine at normal use; if you are new to it, do not begin with a large batch of something. Pairs with our chicory root syrup They solve opposite problems. Allulose brings sweetness and no fiber; chicory root syrup brings 11g of fiber per tablespoon and is less sweet than sugar. Used together in a drink or a bake, one covers what the other lacks. Ingredients and label Allulose. The full nutrition panel and ingredient statement are printed on the bag. Certifications Non-GMO · Kosher · Vegan · Dairy Free · Gluten Free Common questions Is it certified organic? No. We are not USDA organic certified and we do not use the word. If you find an older listing that says otherwise, it is out of date. Is it a one-for-one swap for sugar? No. Use about one-third more by volume, and lower the oven around 25°F. Does it have an aftertaste? No, and no cooling effect either. That is the main reason people choose it over erythritol. How does it compare to monk fruit or stevia? Those are high-intensity sweeteners — a pinch does the work, but they add no bulk. Allulose has real volume, so it behaves like sugar in a recipe. No one is perfect. Just have good balance.