Is there something I can substitute for brown sugar to make a recipe more diabetic friendly?
If you are baking with brown sugar, you will need to retain some of the sugar in the recipe. Sugar allows for proper rising, browning, texture, moisture and flavor. You can try cutting the brown sugar amount by 1/3 to ½ without greatly affecting the quality or flavor of the product. Another option is to try Splenda’s Brown Sugar Blend, which, as the name implies, is a mixture of Splenda (sucralose) and sugar. This product contains half the calories and carbohydrate as regular sugar. One-half cup of the Brown Sugar Blend replaces one cup of brown sugar in a recipe. My advice is to experiment a bit and try both ways to find out what works best for you.
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