Could you come up with a recipe conversion for these that uses; stevia in the raw no erythritol, and monk fruit golden brown sugar by microingredients and other sugar free sugar replacements? Like making your own confectioners with cornstarch. I love some of the recipes here, especially the buttery gluten free bread although i had to figure out a change to the crust because for me the egg wash made it more rubbery than crispy crust. Now that my husband is not only allergic to gluten he has also become diabetic. King Arthur flour is the best I have found for anything with no after taste. I just love it but I am struggling with conversions because these items are costly to start with. I can't afford to keep tossing the cookies!

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