Understanding Allulose for Baking
Unlike artificial sweeteners that merely mimic sugar, allulose IS sugar — just a rare form that your body processes differently. It browns, caramelizes, and bakes exactly like the sugar we grew up with, making it the ideal choice for health-conscious bakers and anyone looking to reduce sugar intake without sacrificing taste.
Pro Tip
Allulose is about 75% as sweet as old school sugar. Use slightly more for equivalent sweetness, or keep the same amount for a subtly less sweet result.
Why Jaca Allulose is the Best Choice
When it comes to sweeteners, quality matters. Jaca allulose stands apart with its exceptional purity and taste — no stinging, no waxy feel, no soapy aftertaste that plagues other brands.
NSF Certified
National Sanitation Foundation verified
FODMAP Friendly
No digestive distress like sugar alcohols
Dental Safe
Does not promote tooth decay like sugar
Keto, Paleo, Primal Friendly
Perfect for ancestral and low-carb diets
Explore our other guides on stevia, erythritol, and monk fruit to learn more about sweetener options.