Instead of using the ultra-processed white cane sugar (such as that from C&H) I'd like to use something in my baking that is a little better for you. What do you recommend for replacing the white cane sugar in recipes (cookies, quick breads, etc)? I've heard a little about turbinando and stevia but I haven't used it yet. Will it change the texutre of my baked goods? And, no, I am not interested in fake sugars like Splenda.