I'm trying to bake more with low GI GF flours. But I just have to use some kind of sweetener. Besides tasting icky, some of the new substitute products don't work well when baking.
what is your order of preference of sweteners to use when baking.
if no sugar or agave nectar or splenda, would a high quality honey work?
Have you tried Truvia, Purvia or Stevia in the Raw? Agave and honey are sugar, agave contains more fructose than glucose. I might also suggest using a blend of honey and one of the stevia products. The honey will help with browning and a familar sweetness while the stevia pumps up the sweetness without an over the top sugar rush.