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Hi Everyone,

One of my celiac friends has a grandson who is gluten free, dairy free and
has a disaccharide intolerance.  In case you do not know what that is, he
cannot have any sugar.  The only sweetener they can use is dextrose (a 
monosaccharide) which is a powder like sweetener about half way between 
sugar and powdered sugar in substance.  They also choose to not use any 
artificial sweeteners because he has other issues.  

Does anyone have any experience using dextrose to bake?  So far, the finished 
products seem to turn out wet and do not raise well, or if they do raise, they fall!

Any suggestions are appreciated. 

Thank you for any help you can provide. 

Barbara inn SW Missouri

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