Title: Best sugar replacement for baking!
Product review: I have been using erythritol in baking for about a year now. After trying nearly every kind of sugar replacement, I have finally settled on this one. It measures cup-for-cup like sugar, making it easy to adapt recipes and it acts just like sugar when it is baked. Other artificial sweeteners turn baked goods dry or cakey or crumbly, but this stuff is PERFECT.It does have a slight "cooling" taste; not exactly minty. I don't mind it, but it does make it difficult to use with some flavors.
Would you say this review depicts the product in a flattering or unflattering light?
