diabetic baking advice

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

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

fuzzgun19

Butterfly_Brain wrote: »

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

Thanks. What about stevia or xylitol?

Surely icing sugar is the same sugar content as granulated sugar?

Butterfly_Brain

Icing sugar is sweeter than using ordinary sugar so you use only half the amount

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 :rotfl:

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

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