<<Disclaimer: Verify this information before applying it to your situation.>>

thank you all once again for the fast responses...lots of good suggestions
and one recipe below...i am using quotes below from many of the responses:

*there were alot of suggestions  about Stevia Extract. I have tried it and
personally dont like the undertaste which seems to me to be like an
artificial sweetener, but it IS a beneficial source and after reading all the
responses have decided to give it another try...

<< It is all natural and 400 times sweeter than sugar.  It also
regulates blood sugar levels, whether they are high or low.  It is a
very interesting herb and can be found at the local health food store.
If you decide to use it, you DO NOT use as much as you would sugar.  For
instance, if you dipped a toothpick in stevia liquid or powder, there
would be enough on it to sweeten a glass of ice tea.>>

<< The best substitute for blood sugar problems is Stevia.  You
can buy it in powdered form and liquid form.  I like the Nu Naturals
(health food store) liquid.  It can actually help to "heal" the
pancreas.  >>

<<using raw evaporated cane juice (Rapidura is a trustworthy namebrand)
works well for me.  It has a much different action on my body than white
sugar or fructose, which make me sick; my body doesn't seem to mind
sucanat or honey.  Steer clear of any evaporated cane juice that is
white; my kind is pale beige with some lumps, with large crystals.  I
buy mine from my co-op in bulk.

Stevia powder is worth looking into; it is made from an herb that is
extremely sweet; think of it like Nutrasweet without chemicals.  You can
bake with it, but it has no bulk so you have to fiddle with it to work
in recipes.>>

<< I use honey in all of my baking.  I just subsitute 1/2 the amount of
sugar with honey.  So, for 1/2 cup sugar, I use 1/4 cup honey.  It works
well in everything I have tried.>>

<<You may want to look into some of Carol Fenster's cookbooks, as she has a
lot of choices for you!>>

<<go to www.scdkitchen.com  you can get information about a gluten,
lactose, sugar & preservative free diet that's also low starch &
carbohydrate.  I live by Breaking The Vicious Cycle (a book outlining
the Specific Carbohydrate Diet - which is gluten free).  I had improved
on just the gluten-free diet, but REALLY RALLIED when I left off these
other things.  I encourage you to check it out.>>

<<There is a new product in the grocery store that is named SPLENDA.  The
body does not use this product as sugar although it is made from sugar.  It
is safe for diabetics and I use it all the time.  You can find it in the
sugar department of your grocery store.

Splenda can be used as sugar and you can even bake with it.  I have put it on
strawberries and my husband didn't even know it.  I use it on cereal and you
can use it anywhere sugar is used.>>

<<You can replace sugar in any recipe with a jam that is just sweetened
with it's own juice, put it in the food processor first  and measure it
measure for measure just like you do for sugar.>>

heres the recipe: applesauce muffins

<<you can substitute your choice of fruit puree for the applesauce or add
fruit (like blueberries) in addition to the fruit puree.

Note that it is also low fat.

1 1/2 cups GF flour or straight rice flour
1/4 teaspoon salt
3/4 teaspoon baking soda
2 teaspoon baking powder
cinnamon or other spice to taste or to match fruit
1 1/2 cups applesauce (or other mashed, puree fruit - I like to mix part
banana)
1 egg
2 tablespoons oil of choice

Add mixed dry to mixed wet ingredients and mix just until all ingredients
are moist (IE don't overstir)

Spoon into greased muffin tins.  Bake in preheated 350 degree oven for 20
minutes.  Makes about 12 muffins.

Freeze to keep as they dry out incredibly fast.  Thaw in microwave to make
ready to serve.  I eat them with my own made apple butter that has very
little sugar in it and peanut butter.  They are my breakfast.>>