Thanks for responding.
I absolutely love cinnamon. I usually triple it in recipes, but I don't eat that many foods any more that would be good with cinnamon. It doesn't go so well with scrambled eggs or salad, KWIM?
But I will be sure to pile it on when I can!
I already use the "more fat and protein" rule in the rest of my eating, so I don't know why I didn't think to apply it to baking. I guess I was thinking of even substitutes (flour for flour, and sweetener for sweetener) and not how to add more fat and protein to a recipe. How would I go about doing that without ruining the final product? Would I just add another egg? I'm always worried about altering baked recipes too much, and ruining them, especially if I'm already using expensive ingredients like specialty flours.
That makes sense about the gluten. Would that just be for yeast breads, or would I also use it in quick breads, cakes, cookies, etc.?
Yes, I generally try to avoid soy because PCOS results in too much estrogen already, but I didn't know it was only in the protein. That helps to know.
I have stevia in my pantry, but I've been too chicken to try it.
I thought I read somewhere that exposing stevia to high heat, like with baking, gives it an off taste. Am I confusing it with something else? Do you use the apple juice concentrate evenly (a cup of concentrate for a cup of sugar in the recipe)?
What about sprouted flours? I buy sprouted bread because it's lower in carbs, but the sprouted pasta in the store is quite high in carbs.