Hi! I wanted to let you know that I’ve tried your gluten-free muffin
recipe, both the pumpkin and banana varieties, and thought they were
REALLY GOOD! I didn’t have rice syrup and thus used the 3/4 cup white
sugar that the recipe called for. Next time I might try using just 1/2
cup as I don’t like what sugar does for me. Which brings me to my
question about rice syrup… if rice syrup is used as a sugar-free
sweetener to make something taste, well, sweet, will it somehow raise
blood sugar levels? What do you know about this? Thank you!
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