Xyla brand xylitol can be used one to one in any recipe requiring sugar. Sugar alcohols do not react with yeast so they won’t help bread rise.
Xylitol does not caramelize when baking so finished baked goods may seem dryer. An easy solution is to add more liquid, lecithin, butter, or even xanthan gum to the recipe to retain moisture. Xanthan gum will keep sugar alcohols from crystallizing so we suggest sifting xanthan gum with xylitol prior to adding liquid ingredients. Solid chocolates and some recipes that are exposed to air for long periods such as jams or jellies will also show signs of re-crystallizing.
If a recipe calls for powdered sugar (i.e., frosting), place dry xylitol in a blender or food processor and pulse until it’s a fine powder. You can also add corn starch, tapioca powder, arrowroot or a touch of guar gum to powdered xylitol and blend it all together. Use two parts by weight of powder to one part of shortening or butter for frosting.
To substitute for one cup of brown sugar, use ¼ cup molasses and ¾ xylitol.