Some baking odds and ends. Is maple sugar/maple syrup an acceptable sweetener when calculated into total daily FP? It is mostly sucrose? I like to bake with it for my girls and wondering if I could encorporate it into some of my low-flour, lower FP baking schemes. Also, Brown Rice syrup? Mostly glucose? Thanks!
How about this tapioca flatbread? I personally would use cream in place of milk. Still doing the introductory part of the diet but looking forward to trying this!
And this recipe but I will substitute almond flour