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Keen Baker

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Reeceeey

Reeceeey

Member
Relationship to Diabetes
Type 1
Guys,
I am a keen baker and cook, I love to cook and bake and try new things however being newly diagnosed my cooking hasn't stopped but my baking has and it something I am so keen to do.

Which brings me here; does anyone recommend any recipes, cook books, cake books for a diabetic? I am willing to try out anything and everything if anyone has any suggestions?
 
When I was first diagnosed, I messed around with Sugar substitutes( Splenda, for example) and wholemeal flours, but I was never satisfied with the results. In the end, I decided that sticking to my normal recipes, having a smaller slice, and adjusting the timing of my insulin worked best for me!
Having said that, if I'm out, I find gluten free Brownies don't cause too much damage, and I've always meant to experiment with making my own,( but OH doesn't like them, so no incentive!) so maybe worth experimenting along those lines, ( dark chocolate and ground almonds are low GI)
 
I was thinking about just substituting the sugar for sweeteners but I haven't yet experimented and wanted to see if anyone ever substituted as I wasn't sure how it would taste or what the bake would be like however I have been sticking to looking at the carb count on the packaging and gone with something with a low carb count if I'm out and about but I really want to start changing my baking so I can eat it too when I want that bit of sugar as I have a really ba sweet tooth.
 
I found the problem with substituting Sweetener, was that it still left all the carbs from the flour in the recipe. I find flour is just as bad at creating spikes in my blood glucose levels as sugar. (It was also much more expensive using something like Splenda.)
As far as the bake was concerned, though, I remember doing a Victoria Sandwich, and it came out fine, and I wasn't aware of any aftertaste, which is what worried me.
I think it's a question of experimenting and finding out what your body tolerates. I agree about the sweet tooth, I'd really miss not having anything sweet, though I've been diagnosed 9 years now, and I find my tastes have changed, and I'm now a devotee of 90% dark chocolate!
 
If there's no difference in the bake and no aftertaste I might give it a go but I also need to experiment with everything and anything and see what works for me.

Thank you for the advice
 
Thing is though - because you use a lot less (eg) granulated Splenda than you would sugar, since it's at least 3 x if not 4 x as sweet, not every recipe is going to work.

Ground almonds though, do make quite a good flour substitute in cakes and as long as it's a flavoured cake - ginger or choc or apple, blueberry etc - doesn't taste of almonds! You MUST add a goodly amount of baking powder with it though, a good heaped teaspoon to 100g and you need to make the batter a bit more sloppy - a goodly dollop of Greek yoghurt after the eggs is useful.
 
trophywench said:
Thing is though - because you use a lot less (eg) granulated Splenda than you would sugar, since it's at least 3 x if not 4 x as sweet, not every recipe is going to work.

Ground almonds though, do make quite a good flour substitute in cakes and as long as it's a flavoured cake - ginger or choc or apple, blueberry etc - doesn't taste of almonds! You MUST add a goodly amount of baking powder with it though, a good heaped teaspoon to 100g and you need to make the batter a bit more sloppy - a goodly dollop of Greek yoghurt after the eggs is useful.
Click to expand...

Thank you, I'm going to try everything and anything and I'll let you guys know how it goes
 
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