I am gluten intolerant, so I do a lot of baking. My technique is to cut in half the amount of any added sugar in a recipe. I have found that my ability to taste sweetness has gone up so much that any unmodified recipe now tastes icky, too sweet! Another benefit is that fruits and other naturally sweet foods taste sweeter to me than they do to others.
I am gluten intolerant, so I do a lot of baking. My technique is to cut in half the amount of any added sugar in a recipe. I have found that my ability to taste sweetness has gone up so much that any unmodified recipe now tastes icky, too sweet! Another benefit is that fruits and other naturally sweet foods taste sweeter to me than they do to others.