Substitute for sugar in baking?

[nikki178]

Hi all,

I love baking and have recently set up my own small cake business from home - however given that my Dad has diabetes Type 2, this can be dangerous as he normally can't help himself sampling the wares or taking a swipe of frosting!

Is there a viable alternative that I can use in baking specifically for diabetics? I normally use caster sugar, soft brown sugar or condensed milk as per my recipes, and just icing sugar or double cream for the frosting depending on the type I'm making.

Your advice would be greatly appreciated!

Thanks,

Nikki

 

[PattiEvans]

Hi all,

I love baking and have recently set up my own small cake business from home - however given that my Dad has diabetes Type 2, this can be dangerous as he normally can't help himself sampling the wares or taking a swipe of frosting!

Is there a viable alternative that I can use in baking specifically for diabetics? I normally use caster sugar, soft brown sugar or condensed milk as per my recipes, and just icing sugar or double cream for the frosting depending on the type I'm making.

Your advice would be greatly appreciated!

Thanks,

Nikki

Nikki, I use Splenda for baking. Any granulated sweetener will do as well, but remember when baking with sweetener you need to use more liquid in the batter. Greek yoghurt works very well. Also, I must point out that sugar is not the only problem in baked goods. The flour will raise BGs as much if not more than the sugar. There are lots of low carb recipes for cake about on the internet, most using Ground Almonds instead of flour. There are a selection here http://diabetes-support.org.uk/diabetesforum/index.php/board,15.0.html