The Sugar Alternatives article is very informative but a disappointment for me. My husband is a diabetic, not on insulin, but using a prescription medicine. He does not need to count servings or exchanges. When I read "sugar alternatives", I thought, "Finally, someone with the know-how to substitute sugar for a diabetic when baking!" Alas, that is not what the article was about. In addition to flavor, when substituting for sugar, in baking, there often is the extra challenge of texture. Things that do not depend on the sweetener for texture. are relatively easy, such as tapioca pudding, pumpkin (squash) custard, french bread, pancakes, graham cracker crust, fruit crisp crust, and cheesecake. Agave gives a brown sugar flavor, maple syrup has its no-sugar counterpart, frozen juice concentrate is sometimes useful. The Cinnamon-Apple Twist Bread looks delicious. Substituting for sugar in the filling is easy. For the dough, I have decreased sugar in a sweet dough recipe. It raises fine, but of course, does not taste as sweet, and the texture is not quite the same, though it is edible.The sugar in the dough needs to be decreased; after a small amount of something like Stevia, what, if anything would you use to replace the rest of the sugar? And the Glaze is a real texture test. How can a glaze consistence be obtained when 3 Tb. of Stevia is used instead of 1 C of confectioners' sugar? (To avoid an aftertaste, I never, never use the same amount of sweetener as sugar, regardless what the directions might say.) I would appreciate very much if you would publish a sugar/sweetener substitute list for diabetics, keeping aware of the challenge of texture, and a variety of flavors. Or, have you done this elsewhere, and I missed it?

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