Udo's choice, which is a mixture of flax and other seed oils, is my favorite for this purpose. Ditto for refined sugars like sucrose, fructose, dextrose, corn syrup and sorbitol. Maple syrup or maple crystals and organic cane sugar, all of which contain other nutrients besides carbohydrates, are more wholesome and definetely a better choice, although, if you are diabetic or hypoglycemic, these may still present a problem. Rice syrup and barley malt can be used also, but they are not as easy to work with because they are very thick. Do not use honey unless it is raw , since cooking destroys beneficial enzymes, vitamins and other nutrients.
Cooked honey is sweeter than sugar and has no health supportive qualities.
Stevia would be a great sweetener, if it did not taste too much like licorice, which makes it unsuitable for most purposes. Keep refrigerated or frozen. Try spelt flour to bake breads, instead of whole wheat, and whole wheat pastry flour instead of white flour for baking. Choose from a variety of flavors, such as mellow, sweet, barley, brown rice, chickpea and natto miso. I prefer the fresh paste, always sold refrigerated, to the instant powder sold in little plastic envelops.