Getting a Type 2 Diabetes diagnosis does not mean that you have to give up baking or baked goods like cakes, cookies and pies. Here are seven low sugar baking tips that even your non-diabetic friends and family will enjoy.
Cut Down on Sugar Amounts
So the recipe says to use two cups of sugar. You don’t need to use two cups of sugar. Use only a cup and a half. Your taste buds will barely miss the missing sugar. For low sugar baking, cut down all sugar amounts by one-quarter of the recommended amount. For every half cup of sugar taken away from a recipe, add half a teaspoon of baking powder. This will help keep the texture from changing.
Substitute Sugar with Agave Nectar
There’s no international law stating that only brown or white sugar must be used to sweeten baked goods. Substitute agave nectar for white or brown sugar. This is a type of syrup produced from several plants native to Mexico and South Africa. Agave nectar tastes sweeter than brown or white sugar, so you won’t need to use as much. Agave is especially recommended for cinnamon rolls or vanilla cake because of its slightly caramel taste.
Use Chocolate Chips without Fillers
Check the ingredients list of your chocolate chips. Does it contain a bunch of words that you don’t understand? These are fillers which can raise your glycemic levels and do nothing for the taste. Fillers are slipped into many baking chocolate products when the cocoa supply in Africa is affected by drought or civil wars. Look for real cocoa butter, unsweetened chocolate and milk. It may cost more, but the chocolate will be worth it.
Experiment with Spices
Spices like vanilla extract, powdered cinnamon, ground ginger or nutmeg are low on the glycemic index. Use those instead of confectioner’s sugar for a glaze or for a light icing. Don’t be afraid to experiment! Write down any spice combinations you love in your recipe book or cards.
Flattening Drop Cookies
Cookies are a special problem for diabetics that like thin, crispy cookies. Without the sugar, the cookies can puff up. All you have to do to remedy this situation is to press each dollop of cookie batter down with a spatula or spoon before popping the cookies into the oven. If you decide to cut half of the recommended amount of sugar instead of a quarter due to your changing taste buds, the cookies will come out firmer and crunchier. If you don’t want that but still want to cut out the sugar, either make smaller cookies or cook them for less time.
Check Your Goodies Often
Baked goods with low sugar tend to bake quicker than those with the recommended amounts of sugar, milk, butter and eggs. Check your sweet treats every five minutes until they are done. Be sure to write the adjusted time in your recipe book or card.
Wrap Up Leftover Batter Carefully
Baking takes only a fraction of the time than it does to make the batter. Many diabetic bakers like to make a surplus of batter in order to get fresher baked goods. But sugar is a preservative. Place plastic wrap tightly around mixing bowl tops and keep in the refrigerator. Use up any raw batter within 48 hours or it may spoil.
References
Destination Diabetes. Sweet Tips for Reduced Sugar Baking.” Marlene Koch, RD. http://destinationdiabetes.americandiabeteswholesale.com/node/1069
Diabetes Health. 10 Tips for Baking Wisely.” Rachel Garlinghouse. January 26, 2010. http://www.diabeteshealth.com/read/2010/01/26/6538/ten-tips-for-baking-wisely-/?isComment=1
DiabetesUK. “Food and Recipes.” http://www.diabetes.org.uk/Guide-to-diabetes/Food_and_recipes/
Reference:
- voices.yahoo.com/baking-sugar-substitutes-tips-recipes-1906342.html?cat=22
- www.diabeticlivingonline.com/food-to-eat/nutrition/sugar-free-baking-tips/
- www.diabetes.org/
