Any plans to experiment with xylitol next? I have enjoyed experimenting with that and some stevia products. For sure, these kinds of products require their own custom recipes to replicate classics for the most part, which is why I'm thankful to live in the golden age of food blogging. So many people have figured out how to help compensate for the behavior of sugar to achieve a good texture in their goodies. I appreciate King Arthur so much for their recipes and tips, and I do hope your staff will continue to venture into more sugar alternative experiments and even perfect some recipes.

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