I'm one of those lucky ones with a sweet tooth that really can't have sugar anymore. :(
I'm trying to be creative and find ways to still enjoy myself and have some cake every now and then. I'm a real believer in Stevia, except for the fact that it doesn't bake well. There's too much fructose in agave (my blood sugar spikes like crazy from it) so I'm looking at isomalt; the one sugar alcohol I seem to tolerate well.
Does it work in baking?
It seems to react like sugar in candymaking, but will it work in a cake?
Does it carmelize?
Does anyone out there have experience they'd like to share?