we use raw local honey for most everything we make. It is easier to digest then sugar (easier on the gut, as a simpler sucrose). It takes a bit of time to get used to, but honey subs well in most every recipe. It just takes a bit of practice to find the right balance

The SCD cookbook (breaking the vicious cycle) has some great starter recipes that are grain and sugar free. Once you play with those you can build off into your own recipes. For examle, we started with their monster cookies, which I changed and tweaked and made my own version (Laura's Choice - on the GlutenChallenge page)

It gave me a good ground to start from in sugar free, gluten, soy, dairy free baking.
LOL