Diabetes and biscuits

cazj80

Hi,

A friend of mine has diabetes and I'm hoping to make some diabetic friendly biscuits for her, as a special treat.

I normally make sugar cookies using:-

plain flour,
butter,
egg,
vanilla extract and
sugar.

Can I swap the sugar for something like Splenda or Fructose, using the appropriate amount for a substitute?

I wont be putting icing on the biscuits, instead I'll be decorating the biscuits with biscuit dough made to a paste with water, coloured with food colouring and then piped on to the biscuit into designs.

I'd be grateful for any advice!

Thanks, cazj80

~Chameleon~

Sugar substitutes are not particularly healthy nor do they perform well in baking. The best advice is to reduce the quantity of sugar in the recipe if possible or use a naturally sweet product such as honey or pureed fruit. Is she T1 or T2 diabetic?

Mojisola

cazj80 wrote: »

A friend of mine has diabetes and I'm hoping to make some diabetic friendly biscuits for her, as a special treat.

I normally make sugar cookies using:-

plain flour,
butter,
egg,
vanilla extract and
sugar.

Can I swap the sugar for something like Splenda or Fructose, using the appropriate amount for a substitute?

I wont be putting icing on the biscuits, instead I'll be decorating the biscuits with biscuit dough made to a paste with water, coloured with food colouring and then piped on to the biscuit into designs.

The problem is that carbs raise BS levels. Fine baking flour would send my BS just as high as sugar.

pmduk

People with diabetes are now encouraged to eat normal products, albeit with moderation. Diabetes UK has lots of advice on food/recipes that maybe useful.

cazj80

Thank you for all your replies ��

ukmike

Assuming T2 diabetes, it's obesity that's the problem

Tell that to Sir Steve Redgrave!

pelirocco

~Chameleon~ wrote: »

It's a myth that sugar actually causes diabetes or should be completely avoided by diabetics. Assuming T2 diabetes, it's obesity that's the problem so the diet as a whole should be modified to cut out junk and processed foods and eat as natural and healthy a diet as possible. This will help to reduce BG levels as well as contribute to healthy weight loss.

Its a myth that all diabetics are obese

carbs can be a major problem , even natural ones;)

~Chameleon~

ukmike wrote: »

Tell that to Sir Steve Redgrave!

pelirocco wrote: »

Its a myth that all diabetics are obese

He is one of the unfortunate few that genetically inherited the condition. Over 90% of people with T2 diabetes are overweight or obese.

sweaty_betty

~Chameleon~ wrote: »

He is one of the unfortunate few that genetically inherited the condition. Over 90% of people with T2 diabetes are overweight or obese.

It doesn't have to be a genetic link, just physical make up. in a similar way to some people being able to eat junk and not put on an ounce and others putting on half a stone from looking at a cake! Some people are just unlucky. I was diagnosed with (advanced) t2 in my 20s without being particularly overweight. Weight gain/loss over the years has had no impact on my diabetes. I know many, many people much bigger than I am who repeatedly test negative for pre-diabetes.

OP - unfortunately I've never come across a true diabetes-friendly cake recipe as it's the carbs/flour that can be as bad as the sugar (as a pp has said). You should also be careful with artificial sweeteners, as eating too much can have a severe laxative effect :eek:

Sorry to not be more helpful.