Hi folks, need some help with an alternitive for sugar in cooking, I use a suger substitute, 15 tablespoons to a cake and use it everything that needs sugar, I know that Maple syrup and honey are high in sugar so they are out, so has anyone use something else that will is safe, thanks.
-
Please Remember: Members are only permitted to share their own experiences. Members are not qualified to give medical advice. Additionally, everyone manages their health differently. Please be respectful of other people's opinions about their own diabetes management.
Sugar
- Thread starter janner
- Start date
- Status
I don't have a direct answer to your question, I'm afraid, but I would like to make one point.
If you're baking cakes, the carbohydrate content mostly comes from the flour anyway so the extra sugar is not going to make too much difference. If it was me, I'd just reduce the amount of sugar and limit the cake eating instead.
But, it all depends on what you are cooking (it might not just be cakes, of course). In that case, there are others who actively use alternatives to sugar and who can advise better than I.
Andy 🙂
If you're baking cakes, the carbohydrate content mostly comes from the flour anyway so the extra sugar is not going to make too much difference. If it was me, I'd just reduce the amount of sugar and limit the cake eating instead.
But, it all depends on what you are cooking (it might not just be cakes, of course). In that case, there are others who actively use alternatives to sugar and who can advise better than I.
Andy 🙂
Last edited:
rebrascora
Well-Known Member
- Relationship to Diabetes
- Type 1
- Pronouns
- She/Her
Not just alternatives to sugar but also alternatives to flour however I have found it easier not to indulge my sweet tooth and mostly avoid anything which requires sugar and flour. I did experiment with Truvia and coconut flour and ground almonds and eggs and baking powder to make a sponge that I could use in a trifle with sugar free jelly and a few berries which was OK and there are certainly others here who are much better at improvised baking for diabetes who will hopefully give their recommendations
- Relationship to Diabetes
- Type 1
- Pronouns
- He/Him
If you take a look in the recipes section, you’ll find there are some ideas that use Stevia, I think, and also which use almond flour (and others) to try for a lower carb cake.
This the recipe section: https://forum.diabetes.org.uk/boards/forums/recipes.21/
This the recipe section: https://forum.diabetes.org.uk/boards/forums/recipes.21/
mikeyB
Well-Known Member
- Relationship to Diabetes
- Type 1
I wish people would stop using Almond flour (or milk). It’s destroying California’s water table because Almond trees are fearsomely water hungry. California produces 80% of the world’s almond supply. To say nothing of the air miles getting the flipping nuts over here. Or the cost of processing.
I love baking, bread and cakes. I just don’t eat them. Apart from my delicious alcoholic Christmas Log, of course, in the annual insulin fest.
I love baking, bread and cakes. I just don’t eat them. Apart from my delicious alcoholic Christmas Log, of course, in the annual insulin fest.
Now there's a double negative for you! - Status