Ques about measurement, volume, mass & gluten & sugar free
Our annual women's club church bake sale is coming up in a couple of months, and there was some discussion at our meeting about the popular items. People really liked knowing if something was gluten free and sugar free, and of course, it was helpful to label when something had nuts in them.
I've been looking at some of the gluten free recipes, and sugar free recipes, AND gluten free/sugar free recipes, and had a question about using stevia (specifically) as a substitute for sugar.
If a recipe calls for, say 1/2 C packed brown sugar, well, that 1/2 C adds to the volume of the total ingredients, as well as it has more mass than the stevia needed to sweeten to that level.
How do you figure out what to use to make up any volume or mass? Would a good option be to add unsweetened applesauce and the stevia?
Any other suggestions are appreciated, as well as any T&T gluten free and/or sugar free recipes!