I love coconut sugar (sometimes called palm sugar) and it's supposed to be lower glycemic. It's lower calorie too. Dr. Oz or someone asked bakers to try it as a regular sugar sub and they thought it was the perfect sub for table sugar.

I always reduce the amount of sugar regardless of what I make and just add some over-ripe banana for a more natural form of sugar.

I like the sugar stevia mix too, if I'm baking for an event or guests.

I have really like using Stevia, which there are whole recipe books for available on Amazon. It's a great, super sweet processed natural alternative.

I have also really liked using honey, although I've read recently that a lot of store bought honey has a lot of water in it, so have started going to the farmer's market for it.

All the best to you. it's worth it for the energy that you end up having instead of the cravings...

-1 year of "low sugar"

Depending on what you're baking, I would just experiment with reducing the sugar in the recipe. Some things are more forgiving than others. I half the sugar in banana bread and use more bananas, for example.

I know what you mean about trying to modify baking one way and not others--I went to a gluten free baking class with a friend who has celiac and the instructor also made everything vegan and talked a lot about egg substitutes, which we were NOT interested in.

make sure you get the baker's splenda and not the sweeteners version

just use splenda, and follow their substition instructions for any recipe.

does anyone have any good baking books or resources for low sugar or no sugar baking? everything i find tends is also gluten free which i am not interested in.