After 6 months, I'm really in the swing of things and am ready to delve a little deeper. And that's killing off the white sugar/flour.
I've used both rice syrup and agave and am fine with them both taste wise, but what's the swap? If a recipe calls for a cup of sugar, it's not just, say, a cup of rice syrup is it? I can't imagine putting a cup of agave into something - I'd be bouncing off the walls!!
Same with flour - I've experimented quite a bit with spelt and I really like it. Can I just use it for anything?
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