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Flours

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Chrissie Wa

Active Member
Relationship to Diabetes
Hiya
I'm cooking for a diabetic currently t2 but possibly heading to t1
I have a selection of flour in my cupboard, rice, spelt, rye, coconut etc
I'm trying to devise filling recipes that will put weight on him without affecting his sugar readings - he is currently fluctuating between 8 and 14
what sort of thing do you make as substitutes for cake/biscuits/crumble toppings/pastry/pizza base/mashed potato etc
Any suggestions welcomed as he is a fussy eater, very sweet tooth and allergic to eggs which come as eggs e.g creme brulee, quiche but can eat cooked eg meringue, sponges etc
tia
Chrissie
 
Hi Chrissy. Check out the recipe forum on here. I have posted a few recipes that includes the Fat Head Pizza (don't ask🙄) and a Yule Log, which I recently adapted into a sandwich style cake by doubling the recipe.🙂 Another simple treat is dark chocolate truffles made by melting 85% choc with double cream, allowing to set & rolled into balls, then coating with either desiccated coconut, chopped nuts or 100% raw cacao powder.
 
Hi Mark, yes i saw the cake recipe-I normally do that sort of recipe for yule log, do you think it would work as a swiss roll with sweetener and vanilla (no flour)?
 
Can't see why not.🙂
 
Well the good thing in all this is that we have our own chickens so eggs are free! When I do it I'll let you know. Any preference on sweetener to cook with? I hear some go bitter when heated? This is all new to me, he's been eating what he likes for the past 24 years we've been together, I've always been the dieting one!
 
I'm currently using Natvia. I find it has less aftertaste than other types. You must be careful with sweeteners suitable for cooking as they contain sugar alcohols known as polyols and too much consumption can cause laxative effects.😱 We also have free eggs as we also have our own hens.🙂
 
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