Has anyone here ever used stevia in place of sugar? I have read that it is extremely sweet, so you only need a fraction of the portion of granulated sugar you'd normally use.
I am wondering if there are easy conversions for substituting stevia for sugar in baked goods? Also, if one adds only a fraction of sweetner, will the texture of the product change? Is is it necessary to make up some of the lost bulk by adding more of something else?