How to count carbs in scratch recipes?

By momhargrave Latest Reply 2011-02-02 21:55:29 -0600
Started 2010-10-27 13:36:18 -0500

I know you will get tired of me and my dilemmas, but Hubby is screaming for cornbread. i use 2c cornmeal, 4 Tb baking powder, 1 Tsp salt, 3 Tb bacon fat and 2 c buttermilk. I think since I dont add flour or sugar this would change the carb count. Can't find a site that can verify changes. Any clues?

11 replies

Type1Lou 2010-12-26 13:05:12 -0600 Report

Dear MomHargrave,
I found a website,, that allows you to input YOUR recipe ingredients and it will spit out the nutritional values per serving. You select the "Build a recipe" option. You must note how many servings your recipe makes because the nutritional value comes back per serving, but you can tailor this for your family's eating habits. When you make cornbread, if your hubby usually eats 1/4 of the recipe, you would note 4 servings so the info you get would be for the portion he normally eats. Hope this helps! Happy New Year!

GabbyPA 2011-02-02 21:55:29 -0600 Report

I can only "like" your post once, but it is worth a million! that is such a time saver! Oh my! I love it.

Nonna2Three 2011-02-02 19:10:06 -0600 Report

Oh my goodness. That is neat! I had searched for ingredients and did my own calculations on paper, which took me a while to get it all worked out, and used that to figure one recipe I had prepared for dinner the other night. And, like I said, the calculations took me a while. I just entered the ingredients in the website you listed and it did the calculations and it took less than 5 minutes! I could have used that site about 4 days ago, but I have it book-marked now! Thanks :)

momhargrave 2010-12-26 15:49:10 -0600 Report

Thanks, this is a really big help. Entered a couple of recipes and it really helped. Thank You, Thank you

Type1Lou 2010-12-26 18:18:02 -0600 Report

Glad you found the site useful. It's so important to properly account for the carbs we eat. Be careful when looking at the recipes on Diabetic Connect since the nutritional information may not be accurate, depending on what ingredients YOU use and also, depending on how many servings you divide the recipe into…many of the recipes do not have the servings per recipe info that would make the nutritional information provided useful. That said, Happy baking!

GabbyPA 2010-10-27 18:27:26 -0500 Report

Ok, this will take time, but just do it once and write it down in your book.

On the packaging of your ingredients it will list the nutritional values of a certain amount. So if your cornmeal has 20g of carbs per 1/2 cup (I am just using arbitrary numbers here) If your recipe calls for 2 cups then you know that you will have 20g of carb x 4 = 80g. Do this with all your ingredients. Then you add them all up and the number will scare you.

After that, lets say you end up with 300g of carb in the whole loaf. (again, just arbitrary numbers) If you want a 20g serving you have to divide your loaf into 15 slices or squares. They might be very small, but at least you know.

I have done this with many of my recipes, mostly because I rarely ever follow one as it is written and I have to make those notes for myself. Sometimes when we just "guess" about it, or base it on someone else's recipe, we are not being true to ourselves. It is always better to know. Even if you have 3 is still better to know.

Graylin Bee
Graylin Bee 2010-10-27 14:37:02 -0500 Report

I don't know of a site, others here at DC have listed some in the past. Elrond, Mays, Ray to drop a few names, can help with that. I did look up the grams in my Desserts for Diabetics book (a gift from my mom, AKA The Cake Lady).
3 Tablespoons of dry cornmeal equals 15 grams of carbs. All purpose flour has 88-95 grams of carbs per cup according to the Take Charge By Cutting Carbs booklet the hospital gave me in their welcome to the wonderful word of diabetes packet. With my very questionable math skills I think that makes cornmeal about 80 grams of carbs per cup.
Different starches have very different affects on some peoples BG. Also how finely they are processed seems to have different effects. Recently that was discussed on a DC post dealing with oatmeal.
I would take the try it and then test his BG and find out if it works or not approach. But I am not a diabetes diet expert or nutritionist. Instead I'm just very confused and trying to remember what foods are not going to play nice with my BG and what ones will.

CaliKo 2010-10-27 14:27:17 -0500 Report

That sounds like you know how many carbs are in a recipe, but you leave out the flour and sugar? All-Purpose flour is 24 grams per 1/4 cup. Sugar is 4.2 g per teaspoon. You can add up the grams you are removing and divide by number of servings and subtract from the per serving carb count.

Harlen 2010-10-27 14:25:16 -0500 Report

You need to get the book cald the calorie king it has all the info you need .
cornbread=average 1 pc,3oz =37 carbs
You will fined that a scale is your best frend in the kichen
I dont know what I would have done with out mine and now I can just look at it what I am going to eat .
The book even covers eating out lol
Best wishes
sugar 1ts=4 grams carbs
flour white all purpose/self-rising 1 tbs = 13 grams carbs
hope this helps

kdroberts 2010-10-27 14:19:46 -0500 Report

Look at or and add up the carbs in each ingredient. After that you will have the total carb count and can just divide it by the number of servings you cut it into. I think roughly you are looking at about 250g of carb total.

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