Irritable Bowel Syndrome Message Boards

Only in special recipes that specifically call for it. I have a vegan dessert cookbook that I haven't really played around with, but the few recipes I've tried have been good. The book is great because it has terrific info about cooking with alternatives to refined sweeteners, and how they're not all interchangeable, and how to use each type, including brown rice syrup. I do find it kind of a pain to try and use these things instead of refined sugar, because each recipe seems to call for something different (maple sugar, barley malt, brown rice syrup, etc.). And they are all really, really expensive. The maple sugar cost almost 12 bucks for a little jar - I used the whole thing in just one recipe. The cake was good, but seriously - that was just too pricey. I have the barley malt in the fridge and need to try some recipes with it. Don't have the rice syrup on hand any more.

The book is "Great Good Desserts Naturally" by Fran Costigan if you want to check it out. Personally, I've found it easier and cheaper to just make my sweets less often and use real sugar.

- H

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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!

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