For the majority of my recipes I use pure maple syrup, occasionally raw honey. Simply, maple syrup doesn’t spike your glucose levels like other sweetners. It naturally contains allulose, a low calorie fructose which is easier for me to metabolize and digest.
I hated real maple syrup growing up. And I can understand the hesitancy to use. I have found when you pair it with other quality ingredients it tastes wonderful!
It may also seem pricey. But having celiac disease is a whole different lifestyle. I’ve learned to shift my perspective on money and how I spend it. I am not paying for takeout or delivery fees. I don’t eat out. Ever.
I went out to eat for a few years after I was diagnosed but eventually gave up trying to find restaurants that accommodated my needs. They just don’t exist. Spending $7 on an ingredient is worth it to me.
Some maple syrups are sweeter than others. I have yet to delve into the why but I have found Klebenow’s Sugar Bush to be the tastiest. It’s my go to brand.