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Hi folks...

Here is a summary of our input on baking sugar-free & dairy-free using food fats.
GOOD FATS
olive, sunflower, safflower, canola, coconut oils etc. All oils need to bought in dark, green bottles to be considered a 'good fat.'
All oils (even olive oil) are 'bad fats' when they are bought in clear, glass bottles. When fas are exposed to light or processed with heat (oils in clear glass bottles usually are) the molecular structure is changed and they damage the cells and make us sick over time. For more information on bad fats: visit: www.alive.com -- do a search on 'bad fat' or 'cooking with oils' or 'good fats' to learn more. Or read: 'Fats That Heal Fats That Kill' by Udo Urasmus. This is an excellent book that explains how fats become bad and the damage they do.

*Note: Lard and margarine are bad fats; even margarine that is 'trans fat free' or 'cholesterol free' as the oils has been highly heated -- therefore it's damaged on a molecular level. Butter is best!
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WEB SITES
The following websites have wheat-free & sugar-free recipes:
www.palefood.com -- excellent! this site has also has extensive substitution lists eg. explains how much honey or maple syrup to use instead of white sugar.
www.alive.com -- excellent nutrition website covering every imaginable issue from a 'natural' perspective and views food as a tool to heal & prevent disease. Go to the 'recipe' option.
www.allrecipes.com
www.gfbooks.homestead.com
www.living-foods.com -- excellent recipe database in general and on baked foods specifically; www.rawgourmet.com is similar but smaller in scope.
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BOOK
'Special Diet Solutions: Cooking Without Wheat, Gluten, Dairy, Eggs, Yeast or Refined Sugar' by Carol Fenster
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DAIRY SUBSTITUTIONS
Instead of cow's milk try: soy, almond, rice, coconut or goat's milk. Yogurt is also used as a substitute.
*Note: 'Almond Breeze' brand contains maple syrup. 'Pacific Almond Milk' brand is sweetened with rice.

*Substitutions are 1 cup substitution for 1 cup milk.
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SUGAR SUBSTITUTIONS
Instead of white, brown or raw sugar or sucinad try: applesauce, jam (without added sugar), juice, stevia, pure cocoa, agave nectar, honey, molasses, maple syrup or barley malt.
Sorbitol & splenda -- alhtough these are debatable as healthy sources as there is a growing body of evidence that suggests they contribute to illness and disease.

*Substitutions are usually 1/2 cup substitution for 1 cup sugar.
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Bon Appetit! Lisa Gribowski in Maryland

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