What sugar besides white refined do you prefer for your baking? Is it low GI? Do you need more or less then regular sugar? Do you have to go to a special store (Whole Foods, or local ethnic grocery store)? Is it more or less expensive then regular C&H sugar? I do a lot of baking that requires sugar, and I'm trying to cut back on white refined. Thanks in advance.
Purp
I buy the Florida Crystal ORganic sugar, which isn't bleached. It is more expensive, because I think you're only getting 3 lbs instead of a 5# bag, but at least it's not GMO beet sugar or filtered through chard. The GMO factor should be important, to try to get as much out of our food system as possible.
I use agave if a recipe calls for it, but I never try substituting dry for wet or reversed.
If you want other than white refined sugar recipes, you should have Fran Costigan's MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY http://www.amazon.com/MORE-GREAT-DAI...8&sr=8-1-spell she uses no white sugar at all.
or this book by Chef AJ (they are both on Facebook too) Unprocessed: How to achieve vibrant health and your ideal weight http://www.amazon.com/Unprocessed-ac...0814463&sr=1-1
I use agave if a recipe calls for it, but I never try substituting dry for wet or reversed.
If you want other than white refined sugar recipes, you should have Fran Costigan's MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY http://www.amazon.com/MORE-GREAT-DAI...8&sr=8-1-spell she uses no white sugar at all.
or this book by Chef AJ (they are both on Facebook too) Unprocessed: How to achieve vibrant health and your ideal weight http://www.amazon.com/Unprocessed-ac...0814463&sr=1-1
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