"Stevia" is an alternative that some people use. My mom, actually, has used it for a sugar-substitute for baking for years, and it's tasty with the baked goods. I have to admit I've never tried it "head-on" in a coffee situation or anything though. I know a couple people that are trying to get me to try Agave nectar, too... it's supposed to be even sweeter than honey so you need less of it, but it's supposed to have a "better" kind of glucose...
Maybe someone will chime in that knows a bit more of the mechanics of all this, but those would be my two suggestions... I'm going gluten-free myself, so know that there is a kindred soul out there scouring labels and trying to piece it all together too! Good luck to ya.
26f, dx'd CD July '05 after 6 fistula/abscess surgeries
Currently running on Humira and Hope.
(miscarried at 13 weeks, now waiting to heal before trying again)
"Our greatest fear is not that we are inadequate, but that we are powerful beyond measure."