Homestead Sugar Free Sweetener Blend | ✓ Includes Organic Allulose & Organic Pure Monk Fruit | ✓ 1:1 Baking Sugar Substitute | 2 lb. Bag
(85)
Sweeten and bake like real sugar—without the sugar. This granulated 1:1 replacement is made with organic allulose, monk fruit, and cassava root fiber for clean sweetness in coffee, cakes, jams, and sauces. Stock your pantry with an easy swap you’ll actually use every day—add a bag to your cart and start baking.
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Meet Annabelle
Founder of Forage Breads
Temecula, CA
Estimated arrival: Sep 20 – Sep 22
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Product description
ABOUT
Homestead Zero-Sugar Sweetener is a granulated, measure-for-measure alternative to refined sugar designed for everyday baking and sweetening. It’s made to deliver a familiar sugar-like experience without the sugar spike.
KEY BENEFITS
Measures 1:1 like sugar by volume in most recipes for simple swaps.
Built for baking performance, including sweetness and browning associated with sugar.
Versatile for coffee, tea, desserts, jams, sauces, and syrups.
Organic ingredient blend with no refined sugar.
Resealable pantry staple that’s easy to store and keep on hand.
WHAT'S INSIDE
Organic Allulose — sugar-like sweetness and browning.
Organic Pure Monk Fruit — concentrated sweetness for balance.
Organic Cassava Root Fiber — helps mimic sugar texture.
FREQUENTLY ASKED QUESTIONS
Q: Is this a 1:1 replacement for sugar?
A: Yes—use it 1:1 by volume in most recipes, but note that it weighs less per cup than granulated sugar.
Q: What can I use it for?
A: It’s designed for baking and everyday sweetening, including coffee, tea, desserts, preserves, sauces, and syrups.
Q: What are the ingredients?
A: Organic cassava root fiber, organic allulose, and organic monk fruit.
Q: How should I store it?
A: Store in a cool, dry place and reseal after opening; you can refrigerate or freeze for extended storage if desired.
A little about us
For more than twenty years, Annabelle Lee has been creating recipes rooted in simple, nourishing ingredients. What began in her own kitchen, feeding her family while navigating her own health journey, grew into a lifelong belief that food should be made with care, intention, and ingredients worthy of the people we love.
Alongside her husband of more than forty years, Tom, that belief became a shared life's work. Together, they are building Forage Breads around the same values that first took shape around their own family table.
Three Generations, One Belief...
Today, Annabelle and Tom work alongside their son, Jacob, and his wife, Jahara, carrying Forage into its next chapter with the same care and conviction that shaped it from the beginning.
Their granddaughter, Ocean, is already growing up surrounded by flour-dusted counters, warm bread, and a story that's still being written.
What is The Forage Way?
We believe how food is grown matters, how animals are raised matters. And the choices made long before an ingredient reaches our kitchen, all shape the food we share around our tables.
OUR COMMITMENT
• Organic ingredients over shortcuts.
• Pasture-raised butter & eggs.
• Whole-food flours over refined fillers.
• Frozen for freshness, never preservatives.
• Small batches over mass production.
Frequently asked questions
Why are your products gluten-free?
Gluten and certain grains can be difficult for many people to digest and are often linked to inflammation, bloating, auto-immune conditions, and fatigue. By removing gluten, we create breads that are lighter on digestion, gentle on the gut, and supportive of long-term wellness. If you are celiac, please note that our products are produced in a dedicated facility; however, none of them are certified gluten-free.
Why do you use blanched almond flour?
Just as grains protect themselves with their hulls, nuts protect themselves with their hulls as well as their skins. The skins contain lectins, phytates, and oxalates that can be difficult for humans to digest. Our organic blanched almonds are steam treated to clean and remove their skins, resulting in a fine flour that bakes into soft, delicate crumbs. We choose organic blanched almond flour for its rich, buttery taste and nutrient-dense profile.
Why do you use pure monk fruit, allulose, and cassava root fiber instead of refined sugar?
We rely on natural, low-glycemic sweeteners that deliver flavor without the crash. Allulose is a rare sugar found in fruits like figs and raisins that tastes like sugar but has almost no calories and doesn’t spike blood sugar. Soluble cassava fiber is a prebiotic fiber that adds gentle sweetness while supporting digestive health. Monk fruit is a naturally sweet fruit extract with zero calories, carbs, or bitterness. By using these alternatives, we craft baked goods that are mindful, wholesome, and keto-friendly while keeping the warmth and taste of traditional baking.
Why are your breads priced higher than store-bought loaves?
Our breads are crafted in small batches with premium and organic ingredients — without shortcuts, fillers, or preservatives. Every loaf requires more care, time, and cost to produce compared to mass-market bread.
How should I store and reheat your breads?
For short-term freshness, keep breads in a paper bag or breathable wrap at room temperature. For a softer crust on sandwich breads, store in an airtight container or bag. For longer storage, refrigerate or freeze pre-sliced loaves. To enjoy later, warm slices in the oven or toaster. For unsliced loaves, place in a 400-degree oven for about 10 minutes to heat and re-crisp the crust.