Hi
Would love some advice on baking with xylitol. All of your recipes use dextrose and I do intend to source that product once I finish my kilo packet of xylitol ( which, incidentally, is very reasonably priced at this health food shop in Thornbury, VIC-Naturally on High.) In the meantime however, is it okay for me to substitute weight for weight with xylitol?
Thanks
