What sort of recipe, though? You know how cake batter always has a certain consistency? That's kind of what I mean, it's why I frequently don't use recipes; if the consistency is right and the batter tastes OK, I just roll with it and it usually works. (SO many people tell me I should write a cookbook; this is why I can't) I have done it with spelt in cakes and never had a problem.

Meredith McCarty's book Naturally Sweet has heaps of tips on how to work with ingredients along these guidelines. I don't currently own it, but I think maybe I should. I can't specifically recall, but I think there's probably some good stuff on stevia in there too.