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I was really curious about the agave inulin too, it sounds really good! I know they sell it on the Whole Approach website. Even if it would just be ok for the occasional cake or cookie that would be great!
I really don’t mind stevia for certain things, it just seems a little weird in baked goods.
Xanthan gum and guar gum are used as binders in baked goods, it helps them not crumble apart. I’m not sure if they’re allowed either but I do know that xanthan gum is often derived from corn so that could be an issue. And guar gum can be hard to digest. I think you can usually use flax and water to form a gel that helps bind. Now, if you’re baking with almond flour it doesn’t usually need xanthan or guar, not sure if that’s an option for you…I don’t seem to do well with almonds right now 🙁
It is definitely challenging to bake candida diet friendly stuff will all the restrictions!
One thing I’m really confused about is why some low glycemic sweeteners seem to be ok while others are not?