To reduce sugar in a recipe, take the amount called for and half it. Then add in stevia to kick it up to the sweetness level you want. 1 cup of sugar = 1 teaspoon of stevia. 1 tablespoon of sugar = 1/4 teaspoon of stevia. 1 teaspoon of sugar = a pinch or 1/16 teaspoon of stevia. A little goes a long way with this stuff! Too much stevia will give a funky aftertaste. For example, if a recipe calls for 1 cup of sugar. Use 1/2 cup of sugar and supplement with 1/2 teaspoon of stevia.
Use coconut, nut, or bean flour. When baking, find specifically designed recipes that call for almond flour and coconut flour. You cannot use a traditional recipe and swap out for these. Because they do not contain gluten and are very fibrous - special accommodations need to be made. Because of food allergy awareness, there have been many books written on these flours that are excellent.
Be very cautious of rice, soy, corn, or potato flours. Soy is a controversial ingredient. Many health professionals feel it is extremely stressful on the endocrine system. Rice, corn, and potato flours are very high glycemic. For many people, it may spike and crash blood sugar levels too radically. Which stinks because they make for good gluten-free pasta and cookies! Boo hoo.
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