Hello everyone. I have been having trouble cooking with sugar alcohols, like allulose and erythritol. I even bought glycerol to help keep the cookies moist and chewy. However, when I bake them, they always end up cakey and crumbly. What should I do? What can I add to the dough to give them a moist chewy quality?
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March 12, 2021 at 08:18PM
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