Affairs of Living

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Ingredients Glossary > Glossary > stevia

Gluten-free, allergy-friendly, and whole foods ingredients are sometimes confusing. Everyone knows what carrots are.  But what about arrowroot starch, coconut oil, umeboshi vinegar, or miso?  Here is a growing glossary of ingredients that may be slightly off the beaten path. 

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An herb with a naturally sweet-flavored leaf.  Whole stevia leaf is available ground (green powder with a grassy, sweet flavor), or the extract is made into a white powder and a liquid.  It is roughly 16x sweeter than sugar, so you use much less, and is zero calorie, zero glycemic, zero carb, zero sugar.  There are a wide variety of brands on the market, and there are liquids available with different flavors added.  I like SweetLeaf brand powder and liquid.  Different brands have slightly different sugar substitute conversions, so check with your manufacturer to determine the appropriate amount to add to a recipe.  When adding to a dish or a recipe, start with a small amount and don't get carried away - too much tastes metallic and soapy!   For a great what's what on stevia, check out this great post by fellow blogger and stevia expert Ricki Heller from Diet, Dessert, and Dogs.