I went on a big baking spree the other night! And it was all a sugar free! Meaning no refined sugar, but lower glycemic index natural sweeteners instead. I started with some simple biscuits, using agave in place of the sugar, and went on to bake some VCIYCJ cookies that used agave AND brown rice syrup for sweetness. They both used an almost 50/50 combination of unbleached all-purpose flour and whole wheat pastry flour. Except the cookies were 1 c. unbleached AP, 1 c. ww pastry flour, and 1/4 c. brown rice flour. A. because I ran out of the other two B. because I wanted to try it out anyway.
Here are my results:
My biscuits turned out well, but I could have pulled them out a minute sooner. Maybe only 10 minutes with the agave?
Two pans full! They were a little dry out of the oven and cooled, but after storing overnight, they are the perfect chewy consistency that peanut butter cookies should be. I was a little worried that it was that small bit of brown rice flour that dried them out, even though I did add an extra teaspoon of almond milk to try to balance it out. (brown rice flour absorbs more moisture.)
My fears were put to rest when two coworkers tried these yesterday, despite my warnings of them being fairly healthy. They liked them. Thumbs up. ; )