Using Jaggery as Substitute for Sugar I generally use jaggery instead of sugar in all my baking recipies from cakes to bread. 

I have not experimented enough to quantitate any difference in taste (basically experience with using sugar in recipies is almost nil). I would like to know if there is any difference in the texture and taste if sugar is substituted with jaggery.

Please add how to rectify the same, without using white sugar.
Yes. There would be a difference in texture. Some jaggery tend to be a bit sticky when heated. Groundnut chikkis is a good example. Also, sugar tastes different than jaggery when cooked. Jaggery has an earthy tang to it. In my honest opinion, if you can get good quality jaggery, prefer it over sugar. Simply because its more natural product than sugar.