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I wonder if coconut sugar would work? I find it often lends a similar caramelly taste to what brown sugar gives a recipe. I’ll let you know if I try it!
Coconut sugar is extremely coarse, and doesn’t dissolve very well in baking, unlike conventional brown sugar, Rose. If you try it, I recommend that you grind it first in a blender or food processor.
I will try these. Altering the recipe.
Have a problem when there is so much white or brown sugar in a recipe. I also eat GF, but I don’t use white or brown sugar.
Like the idea of the miso. And wasabi.
I don’t recommend reducing the sugar, Ann, or replacing it with anything other than an alternative granulated and alternative light brown sugar. Sugar isn’t just a sweetener, but also a tenderizer and the brown sugar adds flavor.