I've been cooking with xylitol because I couldn't sort out
the equivalents of stevia and Sugar for my recipes. sometimes
the stevia is so fine its hard to mix it into dry ingredients.
othertimes the right thing is to use stevia liquid.
The trouble I'm having with xylitol is that its definitely
got a laxative effect!! For me, this is to be avoided.
But its a great Sugar substitute for its the same measure
and same consistency, so it mixes well.
I tried to make a chocolate sauce with it for some chocoate
madelines I made with xylitol, and it was difficult to blend
even when i was patient with low heat and a double boiler...
Be ready to experiment, don't have high expectations at
first until you get to "know" these new sweetners and
how they can work for you..