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I'm trying to make Brazillian Tapioca `Pancake type things` like I had on holiday. I love the chewiness and they're as dynamic as a sandwich. According to Brazilian Tapioca - Definition of Brazilian Tapioca - Cassava Pancakes I should just be able to sprinkle salt and water with the starch...

I would like to develop my own recipe for a sugar free cake/biscuit. The problem is that the basis for cakes rely on fat and sugar creaming. How do the makers of sugar free and low carb bars do it? Do the sugar alternatives behave similar to sugar for cooking? It's not the sweet taste we are...