Sugarfree
In this book, “sugarfree” ingredients refers to those with no refined sugar.

Storing Stevia
Stevia keeps quite well, so go ahead and buy it in bulk if you wish. A sealed jar or plastic container is best for long term storage. Do not refrigerate.

Browning Qualities
Some stevia recipes brown less than similar dishes utilizing sugar or honey. Browning can be improved using other ingredients such as fats or milk. Dry-Liquid Ingredient ratio
For baking with stevia, use either slightly less liquid or slightly more flour than would be used in recipes with sugar.

Mixing
Stevia is much fluffier than sugar. It scatters with the slightest disturbance. Recipe directions call for thoroughly mixing stevia with either dry or liquid ingredients. For sweetening raw fruits, first dissolve stevia in a teaspoon or two of lemon juice or water and then stir into the fruit.

Bakeware
Use stainless steel or oven-proof glassware if the food is to be left in the pan after baking.

Preheating the Oven
Observe the time your oven takes to preheat. Turn it on at the appropriate time while mixing ingredients.

About Flour
Whole grain flours will give the most for your money both in flavor and nutrition, but do be careful in storing them. Refrigerate if you plan to use in a few days. Otherwise, whole grain flours should be kept in the freezer. All of the following flours are whole grain except for the Unbleached White Flour.

Sifting
Do not sift flour before measuring. Just spoon flour into the measuring cup and level with the flat edge of a knife.

Varieties of Flour

Whole Wheat Flour
Quite versatile, this flour is usually ground from the so-called “hard” wheat berry. All wheat flours are rich in gluten, the substance which holds bread together.

Whole Wheat Pastry Flour
This one is produced by grinding “soft” wheat. It is ideal for desserts and general baking, substituting well for unbleached white flour.

Unbleached White Flour
The germ has been removed from the wheat berry to make this flour, but it does not undergo the bleaching process and it will store without refrigeration or freezing.

Barley Flour
Almost white in color, Barley Flour has a nutty flavor and a bit of gluten.

Rice Flour
In baked products, this flour gives a slightly grainy texture and a nice flavor. It is light in color and gluten-free.

This flour has little gluten, but combines well with wheat flour for breads.

Oat Flour
Used in desserts and main dishes, Oat Flour contains very little gluten. It is available at some specialty stores or you can make your own from rolled oats. For one cup oat flour, measure out a cup and one tablespoon rolled oats and grind briefly in a blender or food processor.

Other Ingredients

Agar Agar
Made from seaweed, this vegetable gel serves as a vegetarian substitute for animal derived gelatin. It has been used for centuries to thicken various dishes.