Hi, Marsha. We are always working on trying to help our gluten-free baking customers, but up to now our focus has been more on addressing allergens (dairy and eggs). Since gluten-free recipes are already something of a challenge for structure, the additional complication of sugar substitutes creates a testing challenge that at present is beyond our resources to adequately address. You might want to check out Amy Green's baking substitution list. There is also some good information here about sugar substitutions and gluten-free baking. Susan

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