By Coopie19 Latest Reply 2015-02-12 23:06:40 -0600
Started 2015-02-09 09:03:36 -0600

Good Morning All,

Can anyone tell me which sweeteners you use. I have found in the past some of them leave aftertaste in my mouth or upset my stomach. I don't use sugar in my coffee or tea, just trying to find some to bake with when I want something sweet.

Thanks everyone all of you have been so kind in helping me out and I really appreciate it.

Got to go to my wound care doctor at twelve so I hope it goes ok.

Thanks again.

7 replies

Pegsy 2015-02-09 16:58:47 -0600 Report

I only bake with almond or coconut flour. I use Stevia in the Raw as a sugar substitute for baking. I never bake with white flour or sugar. Sometimes I also add ground flax seed to my baked goods. It takes a lot of experimentation. There are a few good recipes on this website.

Coopie19 2015-02-09 11:42:43 -0600 Report

Do you have a recipe that you are willing to share. I am new at this diabetes cooking and can use all the help I can get.


GabbyPA 2015-02-10 08:55:30 -0600 Report

I really just use a traditional recipe and substitute my ingredients. If I am doing a quick bread, I do have to add more leavening when I use alternate flours because otherwise it ends up too dense.

So lets say I use a basic chocolate chip cookie recipe. I take out the sugars and use my 50/50 blend. Then I take out about half of the flour and use almond flour. I don't adjust leavening in my cookies. I use carob chips or dark chocolate chips and walnuts or unsweetened coconut. I try to keep the cookies a smaller size as well, that way I can trick my brain into having 2 instead of just one. Stupid, I know, but it's how I work. LOL

Another thing is to add cocoa powder to them. That amps up some good stuff for you and you don't have to add extra sugar. I also use real butter, not margarine for my baking.

Ultimately though, I avoid cookies and sweets. I bake them for the family and they don't even notice the changes. (well. except for my epic fails, of which I have had a few) So if I am tempted, I can have a treat and not destroy my efforts.

GabbyPA 2015-02-09 10:05:36 -0600 Report

I don't use much in my beverages. Only in coffee. But to bake with I cut the carbs in more ways than just the sugar. I cut it also in the flour. So I use a 50/50 blend of stevia and sugar to bake with. I find baking still requires some of that bulk or texture that sugar provides.

Then I use coconut flour or almond flour for 50-75% of my flour ingredients. This helps a lot to cut the carbs. It is still a treat and I have to keep it that way. Adding things like nuts, unsweetened coconut, dark chocolate, and such to the baked goods also allows for better nutrients to help slow down that sugar rush.

The best thing I just started doing with this is making a batch and freezing most of it. I make all the cookie balls and then put them in a line and kind of mash them into a tube and roll them up in wax paper and plastic wrap and freeze them in 12's. That way I can bake 12 cookies for hubby and not have a whole batch laying around the house tempting me.

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