HELP! I made a batch of sweet bread (pan dulce) yesterday and it was a disaster! I am trying to change my recipe so that it is diabetic worthy.
I substituted stevia liquid for the sugar and half the all-purpose flour for coconut (25%) and barley (25%) flours but the consitancy is dense, with an aftertaste, the bread didn't rise in the oven or brown.
Any suggestions???? Thanks :)