I am really concerned that articles of this type never reference the newest "sugars" and how they perform ie. Boca Sweet; Xylitol; and Allulose. (I never use Swerve due to the cooling effect it has.) These are all very expensive so it is hard for us average folks to experiment. I hate using erithyritol due its habit of recrystallizing after baking and it produces a gritty texture. Mouthfeel is the hardest thing to go without when baking if you are diabetic or pre-diabetic. I have been constantly searching the internet for articles on this issue.

• Reply