Calling all Bakers (can you help)

[David H]

I'm trying to create low sugar cakes and biscuits, I want to steer clear of Sugar Substitutes like Xylobrit, Zsweet, Sweet 'n' Low etc.

I was toying with subbing part of the Sugar with Inulin powder (Low GI) a soluble sweet fibre derived from hickory and good for the intestines helping to increase gut flora.

Has anyone any ideas if this would work or may have tried it previously any help appreciated.

Best Regards,
David

 

[Andy HB]

It's sounding like you're drawing a great big blank there!

Anybody got any thoughts?

Andy 🙂

 

[David H]

It's sounding like you're drawing a great big blank there!

Anybody got any thoughts?

Andy 🙂

Hi Andy,
Made enquiries in a lot of health shops and none so far stock Inulin powder, lot's of products on sale in the Health Food Shops contain Inulin as an ingredient.

So it's going to be difficult to source locally, may have to go online to buy!

I'd like to try it, if you don't try you'll never know!

Thanks for the 'Bump'

David

 

[Northerner]

Sounds innovative David - you could be a pioneer by the looks of things!

 

[Pumper_Sue]

I'm trying to create low sugar cakes and biscuits, I want to steer clear of Sugar Substitutes like Xylobrit, Zsweet, Sweet 'n' Low etc.

I was toying with subbing part of the Sugar with Inulin powder (Low GI) a soluble sweet fibre derived from hickory and good for the intestines helping to increase gut flora.

Has anyone any ideas if this would work or may have tried it previously any help appreciated.

Best Regards,
David

Hi David, it's not really just the amount of sugar that is the problem with cakes etc. It's the carbs as in flour as well as other ingredients.

Easiest way is to make cakes substituting 1/4 flour with ground almonds and reducing the sugar by using splenda or another sweetener of your choice.

 

[Andy HB]

Hi Andy,
Made enquiries in a lot of health shops and none so far stock Inulin powder, lot's of products on sale in the Health Food Shops contain Inulin as an ingredient.

So it's going to be difficult to source locally, may have to go online to buy!

I'd like to try it, if you don't try you'll never know!

Thanks for the 'Bump'

David

Sorry David, I lost track of this thread!

As Northey says, it'll be interesting to hear about the results.

Sue's suggestion also sounds good (I've already done something similar with an almond and apricot loaf - but that was still full of flour too, so probably doesn't count!)

Andy 🙂