Diabetes Type 2 Support Group

Type 2 Diabetes is a condition in which the body either does not produce enough insulin or does not make efficient use of it. Insulin is a hormone needed to convert food into glucose, a sugar that the body uses for energy. Without enough insulin, glucose can accumulate in the blood, and can cause serious health problems such as heart disease and strokes and organ damage...

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Baking Question

Lynnedz56
Lynnedz56
I love to cook and bake. Since I've been on sodium restrictions for 3 years, I am back to cooking most things from scratch. However, up until 3 weeks ago, sugar was not an issue. I have tried a couple of my favorite recipes and have substituted Stevia for sugar. With not the greatest results. (Even though the package says it's great for baking) The question...do any of you still bake with sugar or do you have any other suggestions. I am counting carbs, but have stayed away from sweet things since I'm new at this.
Liz1961
Liz1961
I tried using the Stevia for baking too. It tasted artificial. Try it with Splenda. It too measures like sugar and tastes better.
deleted_user
deleted_user
I love sweets and bake goods, so I started cooking/baking with Slpenda white and brown sugar. I recently made an oatmeal/pumkin cookie. My hisband asked me why I did not use artificial sugars and I informed him I did and he could not believe the taste. I used cranraisins also and a few nuts.
I started using other spices more like ginger, nutmeg, unsweetened dark chocolate.
Happy Baking:)
Liz1961
Liz1961
I did not know that Splenda made a brown sugar!! Oh, I'm so excited now! I used to make a brown sugar glaze whenever I baked a ham, and sweet potatoes during the holidays just aren't the same without brown sugar and cinnamon.
grannie
grannie
Here is a Link..you decide.

http://www.diabeticlifestyle.com/eating-well/sugar-sugar-substitutes-your-cooking

I rarely bake anymore, but when I do I use sugar.
Lynnedz56
Lynnedz56
Splenda brown sugar...how wonderful!! I'll be at the store tomorrow. And I will look up the link Grannie. Thanks for all the input.
deleted_user
deleted_user
Grannie, Grannie, Grannie--let the turkeys go. What did they ever do to you?

I am thinking about trying a buttermilk pie with Splenda instead of sugar. I'm going to make it tomorrow, and, if the recipe is any good, I'll post it.
deleted_user
deleted_user
I know!!!!! I was so upset because there was no brown sugar substatute and bam!! saw it on the self and got it it's wonderful. It measures different than the white splenad. The white you measure cup for cup but the brown is less per cup. The first time I used it I thought it did not taste sweet enough. Next time I used a very small amount of regular brown sugar and it was fantastic.
deleted_user
deleted_user
Grannie, I just checked out that site you provided and what a welth of information. Thanks:)
mzizgayle
mzizgayle
I do a lot of baking, and canning and some recipes are basically trial and error, it is a matter of experimenting lol...tho some will turn out fine...go to Splenda's web site, they have many recipes there
Lynnedz56
Lynnedz56
I just came back with some Splenda and low and behold on the back is a recipe for cherry pie. I love cherry pie. So, I think I will test the Splenda on a lovely cherry pie.