Hello, hello! I have a bit of a predicament. After almost two years of worsening autoimmune issues, a holistic doctor did various testing (although I'm still a little leery about all of this) and found a boatload of things.
I'm "sensitive" to all types and forms of sugars, alternative or unrefined (except pure Stevia), I don't have much insulin (requires low glycemic diet), and I have various food sensitivities, so I have to avoid a lot of different things like casein, yeast, soy, eggs, and more.
I'm not new to the allergy-friendly baking world, but this combo of things has thrown me for a loop. Unfortunately, I'm severely underweight (in 0 percentile for my age group) and sugar used to be my easy calories.
I have a wicked sweet tooth I haven't been able to satisfy with no sugar except stevia and some fruits (apples, pears, grapes, berries, no dried), only whole grain, and vegan ingredients.
I've tried half a dozen recipes that I've had to edit to meet criteria, and of course they flopped. Too much liquid it seems... The best sweetness comes from a combo of stevia and pureed fruit, but I haven't nailed down how to scale back the liquid in the recipe enough to keep the end product from being waterlogged mess.
So I'm curious if anyone knows the ends and outs of :
Vegan Baking, Sugar-Free Baking, Low-Glycemic Baking, and Soy-free Baking all wrapped up in a neat little ball?