Question regarding preparing gluten free baked items containing fruit.

[Gwendolyn Sue]

In addition to a recent diagnosis of Celiac Disease, I have multiple food sensitivities, and am having to learn new recipes. I can have honey, but not sugar. I have read that to sub honey for sugar in baked items, one should use 2/3 C. honey for 1 cup sugar and reduce liquid by 1/4 c. When I have done this in cobblers and muffins containing fruit, even in one recipe that called for honey rather than sugar, I have seen the baked item rise in the oven, only eventually to collapse in the middle and be under cooked, while burning around the edges. I have used both soda in sour milk and baking powder, and it happens with either. I read one tip to coat the fruit with flour before adding, but that didn't solve the problem either. I am using almond flour for the flour called for. Any suggestions?

[Scott Adams]

I'm not much of a baker, but are you allowed to have other sweeteners, for example stevia? I ask because this is a powder, so perhaps you could use it instead of honey?

[trents]

Turning the heat down and baking it more slowly and longer might help, with turning the heat back up at the very end for crispness.