You're always going to have texture isses when replacing both butter and fat in quantity.
Other option might be to replace a little (like 1/3) of the flour with fine cornmeal which soaks up more liquid. Texture still will be off, but it may be a little crumblier/dryer that way.
I occasionally have texture problems with Splenda, but I think your real issue is with using applesauce instead of fats. Applesauce is a terrible substitute for butter because butter really helps add structure to things. Using applesauce instead of butter (or margarine) makes things come out mushy, especially cookies.
Things may also come out kind of rubbery if you leave out fat and sugar because fats help stop the flour from reacting with the liquids to form gluten strings. Sugar will help with that, which is why applesauce will work as a substitute for oil, but if you're making things sugar-free, then the chemistry will be all messed up.
If you want to use applesauce as a sub. for liquid fat, though, make sure to keep your dry ingredients and your wet ingredients from mixing until the very end, and then just barely combine them. If your recipe still comes out funky, try using half oil and half applesauce and go from there. I think there are also fat replacement fruit products, but I'm not sure where you'd find them.
This is really helpful, thank you. My stuff does tend to come out a rubbery. The flavor is fine and they are ok like the first day, while warm, but the next day yuck.
I'm not sure how pumkin is with fats, sugars, or calories, but I often use apple sauce with pumkin (the canned pumkin stuff) with box mixes and they turn out great. I think you're talking about making them from scratch but the texture of the muffins with the pumkin and the applesauce is... uhm... well when I cook with Splenda it has this funny texture as if it didn't abosrb right or something and this just makes it a little softer but it still has the cake like texture and tastes SOOOO GOOD. :D
I use plain yogurt instead of applesauce and it seems to come out lighter for me, but I don't do that for anything that's supposed to be really fluffy.
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Other option might be to replace a little (like 1/3) of the flour with fine cornmeal which soaks up more liquid. Texture still will be off, but it may be a little crumblier/dryer that way.
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Things may also come out kind of rubbery if you leave out fat and sugar because fats help stop the flour from reacting with the liquids to form gluten strings. Sugar will help with that, which is why applesauce will work as a substitute for oil, but if you're making things sugar-free, then the chemistry will be all messed up.
If you want to use applesauce as a sub. for liquid fat, though, make sure to keep your dry ingredients and your wet ingredients from mixing until the very end, and then just barely combine them. If your recipe still comes out funky, try using half oil and half applesauce and go from there. I think there are also fat replacement fruit products, but I'm not sure where you'd find them.
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At least I think so. Sorry if this doesn't help.
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