Ooh, I was going to order some soon. I just got the granulated to try and haven't gotten to it yet. I'm interested to hear the reviews on the powdered.
Question for both of you. Why don't I see more sifting of powders that are used? It makes things so much smoother and more uniform. Powdered sugars, the different flours, etc. Clumpy wouldn't matter then, just sift.
“When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” – Ayurvedic Proverb
“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” – Thomas Edison
Valkrie - I find that sifting is an essential process no matter the keto recipe. Keto ingredients tend to clump and stay that way - especially when combining into liquids. Then you have to get out the immersion blended to break them up. Even then, it does not always to the trick. Thanks for the prompt.
I have not ordered the powdered Bocha Sweet yet. I am finding that straight monkfruit works great to sweeten things if I don't need the bulk measure of the larger quantity. A quarter teaspoon adds quite a bit of sweetness to panacotta, pancakes, even chaffles.
@valkyrie I don't sift when I have a recipe that uses a food processor. I just pulse all the dry ingredients together a few times.
I do sift my ultra-fine almond flour after running it through the spice grinder. I also sift the ChipMonk Baking cookie mixes for use in mug cakes because those are pretty clumpy.
Illegitimi non carborundum
I always sift. I may not expressly say it in my recipes but it is pretty much a given for me. Up till now I have been using confectioner's Swerve and I have never experienced clumping of any kind which is why I posted the comment about the BoccaSweet product.
Cooker of Good Food and Stuff
