Historically, the words, "Holy Grail" imply an ultimate reality. I've used SweetLeaf Stevia in tea and coffee for years. I've hit a stumbling block. I hope this Grail is not unreachable for me now!

Recently, I decided to use my Stevia in baking. I began doing research to find out about substituting it for sugar in a baked dessert. Many things to consider but challenging to find answers in any one place. I've been looking! I understand that there are different blends of the product which affect substitution amount and flavor. I read "bitterness" as a concern if too much is used. I've never experienced any off-flavor when adding it to a beverage.- it's one reason I like it so much. That was new for me. What does it mean?

Consideration has to be given for how hot the product gets so as to remain stable. (Typically, I buy All Natural SteviaPlus in single serve packets). I don't think I'll have a problem with this, but what happens if baking takes it over the temp allowed?

As a baker, I want to know about texture. Does it act differently from sugar when baked? Will it hold its integrity or lose it? Many recipes (as in meringues) call for reserving some sugar and stirring it in last-ostensibly to lend shaping integrity. Would Stevia do this?

I noted that it does not carmelize like sugar. Or assist rising in a cake. For this project, neither of these concerns matters.

I understand SweetLeaf either has or is bringing out a version specifically for baking. What differentiates the new version? Is it out now? Can the existing Stevia project be used in its current form? What are the pitfalls?

My project is time-sensitive. I am hoping someone can help me shortcut some testing I'd have to do relative to trial and error. I am interested in the health benefit to using this product in relation to no-sugar/no carb baking.

Anybody? Thanks! Daphne.