Why allulose is the only sugar substitute that truly works for baking — with tips, conversions, and the best brand to buy.
Every baker knows the frustration: stevia tastes bitter, monk fruit has no bulk, erythritol crystallizes, and sucralose breaks down at high temps. Allulose is the only sugar substitute that solves every baking problem. It browns via the Maillard reaction, caramelizes for crème brûlée and toffee, retains moisture for soft cookies and cakes, and measures 1:1 like sugar. Jaca Rare Sugar is 100% pure granulated allulose — the best choice for sugar-free baking. Pro tip: reduce oven temperature by 25 degrees F since allulose browns slightly faster than sugar.
It is the best sweetener for baking, period. Allulose browns, caramelizes, retains moisture, and provides bulk — no other sugar substitute can match it.
Use allulose 1:1 by volume to replace sugar. For equal sweetness, use 1.3x the amount (allulose is 70% as sweet). Reduce oven temp by 25 degrees F to prevent over-browning.
Absolutely. Allulose makes excellent cookies — soft, chewy, with beautiful golden-brown edges. They taste just like traditional cookies but with 90% fewer sugar calories.
Jaca Rare Sugar — 100% pure granulated allulose. No fillers that could affect baking chemistry. Available at jacasugar.com from $16.
Yes. Allulose works in yeast breads, quick breads, and banana bread. It provides the browning, moisture, and structure that baked goods need.
Why allulose is the best sugar-free sweetener for baking — it browns, caramelizes, and provides the bulk that other sweeteners cannot.
Looking for a sugar substitute that actually tastes like sugar? Allulose is the answer — and Jaca is the brand.
Allulose powder is a granulated rare sugar that looks, tastes, and bakes like regular sugar — with 90% fewer calories.