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  • FIRST POST
    • CHRISSYG
    • By CHRISSYG 22nd Nov 13, 9:27 AM
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    CHRISSYG
    diabetic baking advice
    • #1
    • 22nd Nov 13, 9:27 AM
    diabetic baking advice 22nd Nov 13 at 9:27 AM
    i regularly bake cakes etc but i now need to adjust them to be diabetic friendly, if i use something like splenda to replace the sugar is it like for like quantities ? and can i just substitute it in a recipe i normally use ?
Page 1
  • pinkpig08
    • #2
    • 22nd Nov 13, 9:38 AM
    • #2
    • 22nd Nov 13, 9:38 AM
    Hi, no it's not like for like as the sweetener is a lot lighter than sugar. It should tell you on the pack how many tsp = grams of sugar.

    The better sweeteners are the ones that don't contain aspartame too.
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    • -taff
    • By -taff 22nd Nov 13, 10:25 AM
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    -taff
    • #3
    • 22nd Nov 13, 10:25 AM
    • #3
    • 22nd Nov 13, 10:25 AM
    truvia or a stevia based sweetener woud be better.
    • Ameyturtle
    • By Ameyturtle 22nd Nov 13, 10:33 AM
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    Ameyturtle
    • #4
    • 22nd Nov 13, 10:33 AM
    • #4
    • 22nd Nov 13, 10:33 AM
    I prefer to use a mushed fruit as the sugar as it is natural, it adds flavour too. so using mushed bananas in chocolate cake for example.

    Remember that if you use a sweetener the texture of your cake will be different they tend not to rise as well.
    • Pthree
    • By Pthree 22nd Nov 13, 12:27 PM
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    Pthree
    • #5
    • 22nd Nov 13, 12:27 PM
    • #5
    • 22nd Nov 13, 12:27 PM
    I prefer to use a mushed fruit as the sugar as it is natural, it adds flavour too. so using mushed bananas in chocolate cake for example.

    Remember that if you use a sweetener the texture of your cake will be different they tend not to rise as well.
    Originally posted by Ameyturtle
    While this is much better for the rest of us, is it ok to do this for diabetics? Do natural sugars not count?
    • mumtosix
    • By mumtosix 22nd Nov 13, 1:07 PM
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    mumtosix
    • #6
    • 22nd Nov 13, 1:07 PM
    • #6
    • 22nd Nov 13, 1:07 PM
    My husband is type 1, so its easier he just adjusts his insulin! There are loads of diabetic friendly cook books, I pop to the library & get ideas/inspiration from them. Sometimes shop diabetic stuff, especially chocolate can cause diahorea (sp). I always think natural sugar is better than artificial sugar! Happy baking!
    • Butterfly Brain
    • By Butterfly Brain 22nd Nov 13, 7:00 PM
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    Butterfly Brain
    • #7
    • 22nd Nov 13, 7:00 PM
    • #7
    • 22nd Nov 13, 7:00 PM
    I have been told by the diabetic nurse that I can have anything including chocolate in very small quantities but I must check my sugar afterwards.
    Do not forget that flour is carbohydrate and you must watch that as well because it will increase sugar levels.
    There are lots of recipes and advice here :

    http://www.diabetes.org.uk/Guide-to-diabetes/Recipes/
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    • sweaty betty
    • By sweaty betty 23rd Nov 13, 1:16 AM
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    sweaty betty
    • #8
    • 23rd Nov 13, 1:16 AM
    • #8
    • 23rd Nov 13, 1:16 AM
    Sorry to put a dampener on things, but I find that sugar in any form (natural or pure) sends my blood sugar soaring, as does anything with flour (or most carby things, including potatoes etc). I also seem to respond badly to artificial sweeteners.

    The key is to find out what your body reacts to, and avoid if possible. It also depends on how the diabetes is treated - e.g. if you're on insulin, you can just adjust your dose, whereas diet-controlled or some medication won't be able to control as tightly.
    • Butterfly Brain
    • By Butterfly Brain 23rd Nov 13, 11:03 PM
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    Butterfly Brain
    • #9
    • 23rd Nov 13, 11:03 PM
    • #9
    • 23rd Nov 13, 11:03 PM
    My nurse told me that your body recognises sweetener as sugar
    Blessed are the cracked for they are the ones that let in the light
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    • sweaty betty
    • By sweaty betty 24th Nov 13, 7:34 PM
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    sweaty betty
    My nurse told me that your body recognises sweetener as sugar
    Originally posted by Butterfly Brain
    That would explain it! I think the only answer is to lose the sweet tooth (easier said than done...)
    • fuzzgun19
    • By fuzzgun19 13th Oct 16, 5:55 PM
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    fuzzgun19
    If I baked a cake but replaced the sugar with Truvia, would it come out ok?
    Has anyone tried?

    I wanted to try this one and replace sugar.

    http://www.bbc.co.uk/food/recipes/orange_and_rapeseed_oil_70459
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    • greyfox
    • By greyfox 13th Oct 16, 8:20 PM
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    greyfox
    Truvia (or Splenda etc) doesn't react with eggs in the same way as sugar does when whisked together, so this is a recipe which wouldn't work with the substitution. Sorry.
    • Butterfly Brain
    • By Butterfly Brain 13th Oct 16, 10:01 PM
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    Butterfly Brain
    My nurse told me to stay away from any form of artificial sweetener, in fact aspartame and sucrose have been linked to type 2 diabetes. I just use half the quantity of sugar or substitute for icing sugar, you only need a tiny amount to sweeten anything
    Blessed are the cracked for they are the ones that let in the light
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    • fuzzgun19
    • By fuzzgun19 14th Oct 16, 11:27 AM
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    fuzzgun19
    My nurse told me to stay away from any form of artificial sweetener, in fact aspartame and sucrose have been linked to type 2 diabetes. I just use half the quantity of sugar or substitute for icing sugar, you only need a tiny amount to sweeten anything
    Originally posted by Butterfly Brain
    Thanks. What about stevia or xylitol?

    Surely icing sugar is the same sugar content as granulated sugar?
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    • Butterfly Brain
    • By Butterfly Brain 14th Oct 16, 7:44 PM
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    Butterfly Brain
    Icing sugar is sweeter than using ordinary sugar so you use only half the amount
    Blessed are the cracked for they are the ones that let in the light
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    • Dustyblinds
    • By Dustyblinds 15th Oct 16, 10:26 AM
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    Dustyblinds
    My son is a T1. He doesn't really have a sweet tooth but on the rare occasion he asked for a home made cake or scone, I tend to use a recipe which gives a breakdown of carb content so he can adjust his insulin accordingly.
    When he was first diagnosed at 13 I purchased a diabetic cookbook and it has an absolutely delicious Christmas cake recipe which I have used a few christmases. Ds doesn't even like Christmas cake and when the recipe comes out there's lots of eye rolling
    • mardatha
    • By mardatha 20th Oct 16, 8:52 AM
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    mardatha
    I use ground almonds (almond flour) and Stevia. That way the carbs stay low. I also use Da Vinci syrups bought on Amazon for flavouring. My hubby is type 2 diet-controlled.
    • Butterfly Brain
    • By Butterfly Brain 20th Oct 16, 8:15 PM
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    Butterfly Brain
    I have a book called Sugar-Free Cakes and biscuits by Elbie Lebrecht which is very good. They have all been checked by Jasmine Challas, a dietician at St Bartholomew's Hospital in London, who has ensured that carbohydrate and calorie counts are correct.

    1p on Amazon at the moment
    Blessed are the cracked for they are the ones that let in the light
    C.R.A.P R.O.L.L.Z. Member #35 Butterfly Brain + OH - Foraging Fixers
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