The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart and Denene Wallace, stands out as one of the more thoughtfully crafted and gorgeous cookbooks I’ve worked with.
It is great for smart foodies as all the recipes are nut/seed-flour based and meant to include wheat sensitive, diabetic and low-carb/low-sugar cooks.
What’s even more special is that Denene Wallace is totally accessible and willing to chat with you about your baking experiences. I found this out when I emailed her about my Rosemary and Olive Oil Focaccia drama.
Everyone seems to have a different opinion about which alternative sugars are best for us, but all reliable sources claim that white sugar has no nutrients, is toxic and therefore has no business in our diets.
Neither do any artificial sweeteners like aspartame, sucralose, saccharin and acesulfame potassium, which only trigger rollercoaster cravings for more sugar and food.
Anything that tells you otherwise is just marketing fluff.
Rest assured that there are more nutrient friendly sweeteners which add flavour and quality to our foods. They produce gradual rises in blood sugar and insulin levels so that you feel full and energized for longer periods and have better control over your weight. Read more