The family baker (aka my dear husband, Mr. Tastebud) has been craving baked treats, but is also interested in reducing our refined sugar consumption. Neither of us can stand artificial sweeteners (like the evil Spenda), so we're looking at alternate "natural" sweeteners.
We've found several web sites that say good things about WheyLow, including a local gluten-free bakery (which we should visit for some samples).
But I'd like to hear from any chowhounds who have used WheyLow. How does it work in cookies and cakes? Quick breads? Pies? Meringues, even?