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Home Baking?

Annette&Bert

Annette&Bert

Well-Known Member
Relationship to Diabetes
Type 2
I have a very expensive Kenwood Chef top of the range. I bought it because they are terrific a couple of years before my died, he just loved home baking, my Christmas baking etc. After he died I put it away because I am diabetic.

It is a terrible wast of such a machine. I also have attachments including a blender.

I read somewhere that being diabetic does not mean you can no longer bake. It was always something Inused to love doing.
I am asking you all about this bcause I know I would have to use sugar substitute (wonder how merangue would turn out though) but the flour ingredient is something else, Any ideas?
 
You can use almond flour and coconut flour, aswell as things like linseed @Annette&Bert You can’t do straight swaps as they absorb different amounts of liquid and also don’t have gluten in. There are recipes online. I make a lovely low carb blueberry cake, for example.
 
Annette&Bert said:
I have a very expensive Kenwood Chef top of the range. I bought it because they are terrific a couple of years before my died, he just loved home baking, my Christmas baking etc. After he died I put it away because I am diabetic.

It is a terrible wast of such a machine. I also have attachments including a blender.

I read somewhere that being diabetic does not mean you can no longer bake. It was always something Inused to love doing.
I am asking you all about this bcause I know I would have to use sugar substitute (wonder how merangue would turn out though) but the flour ingredient is something else, Any ideas?
Click to expand...
Lots of recipes on the website sugarfreelondoner for baking low carb cakes, biscuits etc.
 
There are a lot of low carb options available now, both for recipes and ingredients. I store the ingredients in the freezer as I tend to do more baking in the colder months. Freezing extends the shelf life by years.
One thing to watch out for is over sweetening I always add the sweetener last, and taste the raw mixture as I add small amounts of sweetener and mix - 'normal' sweetness would make me gag these days.
 
Yes .i would want to be careful of sweetener, for a start whether I use Stevia or Erythritol I feel as if they don't really taste sugary, or the only other time I use these is to sprinkle over berries which at this time of year are not sweet and pretty tasteless but I love them. I have never taken sweeteners in anything else because I only have black tea and black coffee, have done all my life.

where do I get the right flour,
i assume it is available online?
 
Most big supermarkets usually (but not always) have almond flour and coconut flour and even sweeteners.
Or find your nearest whole foods store, holland and barret, etc....
Or yes, you can also order online, but not always the cheapest....
I second the recommendation for the sugarfreelondoner website, she has some great recipes on there.
I've made several of her muffins and cookies, the peanut butter cookies are really good (100% peanut butter, no added ingredients) and she has a couple of oats recipes, muffins made with oats instead of flour, I use 100% rolled oats. Some people react to oats more than others (eg: raised BG levels or not).
I'm sure your Dad would love you to start baking again.... 😎
 
I do reduced carb rather than low carb baking (my specific needs require low saturated fat and avoiding high protein, and of course I have some wriggle room on carbs)

Speaking from my experience, gather some info, find a recipe and be prepared to make a few changes if your ingredients do not exactly match theirs.
Eg if you select a different flour substitute you may need to add more liquid, or less liquid than the recipe says.
Go for it and provided it is edible then you can go over your recipe and make edits for the next one. This method has worked well for me.
 
Annette&Bert said:
Yes .i would want to be careful of sweetener, for a start whether I use Stevia or Erythritol I feel as if they don't really taste sugary, or the only other time I use these is to sprinkle over berries which at this time of year are not sweet and pretty tasteless but I love them. I have never taken sweeteners in anything else because I only have black tea and black coffee, have done all my life.

where do I get the right flour,
i assume it is available online?
Click to expand...
Ground almonds are basically the same as almond flour. Grapetree have a good selection of various flours and the more unusual ingredients, actual shops depending on where you live or on line.
Holland an d Barrett also but supermarkets are getting better at selling some of the alternatives.
 
pjgtech said:
I second the recommendation for the sugarfreelondoner website, she has some great recipes on there.
I've made several of her muffins and cookies, the peanut butter cookies are really good (100% peanut butter, no added ingredients) and she has a couple of oats recipes, muffins made with oats instead of flour, I use 100% rolled oats. Some people react to oats more than others (eg: raised BG levels or not).
I'm sure your Dad would love you to start baking again.... 😎
Click to expand...
I use 50% oat flour (oats blitzed in my blender), and 50% wholemeal spelt. It seemed to me a flour /oat blend generally is easier to have success with than 100% oat flour (for info oats approx 59 carbs, wholemeal spelt approx 61 carbs per 100g)
 
When my husband got a free trial of Amazon Prime I put in a order for low carb options, coconut flour, almond flour, psyllium flour, xanthan gum, linseed, chia seed, gluten, oat bran, in big bags, and stored it in the freezer. Due to the Amazon Prime effect there were no delivery charges.
 
I use Amazon all the time a couple of years back I was a Prime member but cancelled it.
 
The low carb food co. do a low carb flour which has only 3.1g carb per 100g.
 
Annette&Bert said:
Yes .i would want to be careful of sweetener, for a start whether I use Stevia or Erythritol I feel as if they don't really taste sugary, or the only other time I use these is to sprinkle over berries which at this time of year are not sweet and pretty tasteless but I love them. I have never taken sweeteners in anything else because I only have black tea and black coffee, have done all my life.

where do I get the right flour,
i assume it is available online?
Click to expand...

I don’t use sweeteners either. I either omit or use a tiny amount of sugar. That still keeps the carbs low, eg I made some Choc chip cookies and even with some sugar in they only had 3 or 4g carbs per large cookie.

Supermarkets stock almond flour (ground almonds), coconut flour, and ground linseeds.
 
Leadinglights said:
Ground almonds are basically the same as almond flour. Grapetree have a good selection of various flours and the more unusual ingredients, actual shops depending on where you live or on line.
Holland an d Barrett also but supermarkets are getting better at selling some of the alternatives.
Click to expand...

Hadn't come across Grapetree but looks good, their flour is pretty well priced.
 
CurlyWurly said:
Hadn't come across Grapetree but looks good, their flour is pretty well priced.
Click to expand...
It was started with a new name when H & B took over Julian Graves and then closed them down so the people set up Grapetree, initially it seemed to be on line but then they started opening shops, so there may be one near you as always worth a browse as you will see things you never even new existed as well as the staples in fruits, nuts, seeds etc at pretty decent prices
 
Leadinglights said:
It was started with a new name when H & B took over Julian Graves and then closed them down so the people set up Grapetree, initially it seemed to be on line but then they started opening shops, so there may be one near you as always worth a browse as you will see things you never even new existed as well as the staples in fruits, nuts, seeds etc at pretty decent prices
Click to expand...

Interesting, just checked and there's one in the next town from me (about 20 minutes away). I've probably walked past and never noticed it. Will pop in next time I'm there.
 
There is a Holland & Barrett in my town who deliver. My friend's hubby is not diabetic but he is strict KETO and makes his own bread in the oven, he gets his flour delivered from H & B. He uses Oat flour, she says his bread is lovely. I didn't think to ask him but they do sell different low carb flours I had a look

One of the things I notice is whenever I look something up that has the word "diabetic" in it, loads come up saying, " sugar free cooking/baking for diabetics" great lack of knowledge across the board with no mention that these recipes should in addition be low carb, whether low sugar or sugar free.
 
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Annette&Bert said:
One of the things I notice is whenever I look something up that has the word "diabetic" in it, loads come up saying, " sugar free cooking/baking for diabetics" great lack of knowledge across the board with no mention that these recipes should in addition be low carb, whether low sugar or sugar free.
Click to expand...
lol, don't get me started on the 'healthy' and 'sugar free' recipes .... so many I find list honey, or some variety of syrup as a sweetener rather than that awful sugar o_O
 
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