converting recipes

suecsdy
By suecsdy Latest Reply 2014-11-17 10:50:22 -0600
Started 2014-11-14 10:46:05 -0600

I know I cannot eat the things I used to, but I am not willing to give every tasty recipe up yet. I found a recipe I would like to convert to more diabetic friendly. It is a fairly simple recipe for "apple pudding cake. The main ingredients are apples, flour, and sugar, the rest being spices etc. I know I can substitute the sugar easily, but not sure about the flour. Can I just use whole wheat flour(it's only 1 cup), or is there something better and what kind of equivalent would. I have been experimenting a little with coconut flour, but am not sure it would work well in this recipe. Also is there a program that would help me recalculate the carbs if I can successfully rework this recipe? Thanks


13 replies

Type1Lou
Type1Lou 2014-11-15 12:02:44 -0600 Report

Try replacing the flour with almond meal or almond "flour" and substitute Splenda for the sugar and you'll significantly decrease the carbohydrates in the cake. The cake may not rise as high. I use a site at www.recipenutrition.com to input new ingredients and servings per recipe and it gives me the nutritional values per serving.

RosalieM
RosalieM 2014-11-15 07:49:27 -0600 Report

Whole wheat flour raises blood sugar almost as much as white flour. It does have more nutrients than white flour as the wheat germ is present.

RosalieM
RosalieM 2014-11-15 07:47:51 -0600 Report

Replace the sugar with equal amount of Splenda. Substitute 1/2 cup of the flour
with resistant starch fiber. This will lower the carb count, however I would replace this recipe with one that doesn't have so much flour.

valentine lady
valentine lady 2014-11-15 05:59:16 -0600 Report

You have some wonderful tips here but seriously why don't you just go to the desserts section of our recipes. There are about 1,050 more or less wonderful, tasty, desserts already. Low carb, pre-measured and ready to use. Same for hundreds of pasta friendly dishes. It is fun to experiment, but can get expensive too. This is just a thought but, you now are a diabetic,
accept that and go on. Some things you have to just say no to.
It took me a while but I think I 've made the right decision for me.
Here's to good cooking diabetic friendly, VL

suecsdy
suecsdy 2014-11-15 09:31:30 -0600 Report

Valentine lady, thanks for your advice, but I'm not there yet. If I don't at least try, then I'm giving up and the disease wins. I've had to give up a lot of things over the last couple of months. I check the carbs on everything before I buy. If the carbs are reasonable. the serving size is puny. Cooking for one is already a challenge; cooking for one diabetic is that much harder. I just have to try for a little while. I'll let you all know how it turns out.

RosalieM
RosalieM 2014-11-15 10:35:31 -0600 Report

Go to new discussions, I talked more about it there yesterday.
You are in good company as most don't know about resistant starch fiber. It is a carbohydrate that doesn't fully digest until it gets into the large intestine. When you replace some of the carbohydrate in a recipe with resistant starch fiber, it cuts the carb count, blood sugar and calorie effect. It doesn't help with sugar only starch. Use Splenda in place of sugar.
It also takes the hunger away so you don't want to eat so much.

suecsdy
suecsdy 2014-11-16 12:42:15 -0600 Report

Wish I'd had that bit of info Before I went to the grocery store yesterday. Sounds like something I definitely want to check out. Even with all the diet changes in the last few mos., my body refuses to let go of any more weight. The bs has improved steadily, but not the #s. It may be just rebound from the surgery, but even 1 or 2 #s would be encouraging. I'm working hard on counting carbs, I need to see a little reward.

aleahk
aleahk 2014-11-14 15:01:02 -0600 Report

I have gluten intolerance so I regularly cook with coconut flour. Like Gabby says, it definitely needs more eggs as a binder. For my recipes it's about 1 Tablespoon coconut flour to 1 egg. Which is quite a bit! You can use egg whites to cut down on fat if that is a concern for you too.
As far as pasta goes, I either make quinoa pasta (in the gluten free section of grocery stores) or I use a julienne peeler on zucchini to make "zoodles". Both work well! There are also some tofu based noodles out there which are low-carb but I'm not a huge fan of the texture. I wish you luck! Cooking and baking without flour is a challenge

Gabby
GabbyPA 2014-11-14 19:49:08 -0600 Report

Yeah, I have tried the mushroom based zero carb noodles, and they are just not what I am used to. You can't use them thinking they are like noodles. Plus they are really expensive. I am almost glad the family didn't like them. LOL

Gabby
GabbyPA 2014-11-14 13:48:40 -0600 Report

I have been practicing with almond and coconut flour. If you add any flour that doesn't have gluten like these, you need to add some more egg for binding and more leavening to help it rise. I usually add about 1/2 as much again as it calls for. So if it calls for 1t of powder or soda, I will add 1 1/2 to 2 t to make it rise. It sounds like a "scoop" cake, and so you might not have to adjust it much anyway to make it more like a cut cake.

I used to use www.livestrong.com and they have an area where you can list your ingredients and it should calculate it for you. I just do it myself. It's not that hard. You are removing sugar and flour. find out what the carbs are in those and then substitute what you are adding.

suecsdy
suecsdy 2014-11-14 14:34:27 -0600 Report

Thanks , Gabby. That's a big help. I have really been wanting to make this recipe for some reason. Now if I could just find a way to have some pasta! Lol

Gabby
GabbyPA 2014-11-14 19:46:32 -0600 Report

I have tried all the pasta tricks. None of them work for me really. I just have to use roasted zucchini or spaghetti squash. They still have carbs, but they are not the same as pasta is for me.

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