Totally disappointed. Like other folks that left comments, I thought sugar alternatives would be just that, alternatives to sugar, not alternatives to WHITE sugar. These are all still sugar. I have baked too much for too many years and love King Arthur products, website and recipes. Now over 65, I faced a diagnosis of pre-diabetes last year and was warned: "change your ways right now, or have your health, your diet, and your life change radically for the worse very soon." Basically, I have to chose between eating sugar (plus many forms of starch) and keeping my kidneys. That's a no brainer. There are still a few allowed King Arthur products. NOT SUGAR. Pretty please can you help those of us who face new baking challenges as we age? Doubt I'm the only baby boomer with this problem. (Not to mention nearly every female over 35 I know is either low carb or keto dieting.) Basically, I threw out nearly 100% of my baking recipes. Finding out nutritious honey is worse than white sugar for diabetics was a shock! So are most liquid forms of sugar, they are all excluded. Please can you use your test kitchens to come up with some recipes using actual sugar substitute sweeteners? How to use these non-sugar sweeteners in baking is completely mystifying! Everything I've read about baking with them basically says "experiment until you like the result." One year later, I have yet to experimentally come up with a decent 100% whole wheat bread or roll, or a cookie recipe with sugar subs. And who's going to eat all those Failed Experiment carbs? I can't. Shouldn't. The rule is: if the carb isn't phenomenally delicious or doesn't contain serious nutrition, it can't go in my mouth. My family won't eat them. But y'all have a test kitchen! Couldn't you come up with more low-no sugar recipes, preferably with high nutrition, i.e., whole grains? Pretty please?

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