[Charles1]

Originally Posted by Staceyy

Shortly after attending culinary school to become a pastry chef, I was diagnosed with diabetes. I was devastated as I absolutely loved to bake and loved to eat sweets. I experimented with a lot of artificial sweeteners and was mainly disappointed with the results. I still continue to experiment and have had some successes also which I would like to share with you.

I make my own low carb flours which I use to prepare pancakes, waffles and muffins. I keep the following on hand at all times: white flour, wholewheat flour, soy flour, whole almonds and, old fashioned oats.

If I'm making muffins, I will follow a traditional recipe that we'll say calls for 3 cups flour. I will look at my flours and might decide to mix 1 cup white flour, 1 cup wholewheat flour, and
1 c soy flour together. Sometimes I will use all wholewheat flour or any mixture I decide on. I will sometimes grind almonds to make almond flour or oats to make oat flour. I caution you not to use soy flour in your waffle or pancake batters as it tends to stick too much to the griddles. I have not as yet tried my combination flours in cookies, cakes or piecrusts.

If a recipe calls for oil, I will use canola oil.

I am not a big fan of putting artificial sweeteners in most baked goods as it alters the texture and flavors too much and makes things stick to the pan. When baking cakes or muffins therefore, I prefer to cut down on the amount of sugar rather than add all artificial sweetener or even a combination of sweetener and sugar. Yesterday for instance, I baked a large batch of muffins Amish Raisin Bran Muffins that called for 3 cups of sugar. The recipe makes 6 dozen muffins. I reduced the sugar to 1 cup of sugar with very satisfactory results.

I've found a combination of half sugar and half Splenda does work well in Sweet Potato and Pumpkin pies. This also will work well in baked bread and rice puddings (I use brown rice) and in baked custards. I also use half sugar and half Splenda when I bake pies such as apple, pineapple, peach and berry. These pies taste pretty much the same as if I had used all sugar.

So I basically mix my flours, use canola oil, and reduce sugar or mix sugar and sweetener together (usually half and half) I do this with just about any standard recipe. And the results are pretty much the same and even sometimes better.

I'm still experimenting, and from time to time will post some of my other results but I hope these tips will help. I am committed to making superior low carb products for my husband (who has also just been diagnosed with diabetes) and my family.

thanks Staceyy exactly what i was looking for.

[leolion50]

Stacey, I went to your site The Diabetic Pastry Chef. Oh, you have a sweet tooth too, I see, please don't stop sharing your recipes with the ones that really love your ideas and it really does help most of us like myself. If you would like my email address to send me recipes that would work for me as long as it works for you?

[Chef Barrae]

Great thread! I have a tip to offer, if I can. I make my own brown sugar by combining one cup of Splenda with 2 to 3 tsp. of molasses. Mix it thoroughly and store in a cool, dry place. You can adjust the molasses to taste for dark or light brown sugar.

Sometimes I will substitute sugar free apple sauce for fats in a recipe. You get the same mouth feel and its low fat. It does add carbs though so be cautious.

[Kathy Brown]

Great thread!

Thanks for the tip Chef Barrae.

[luckharm]

Hi,

I just experimented with ricotta cheese and made a great snack. Just take about 1/2 cup ricotta and sprinkle some cinnamon and Splenda on it. Them pour some half and half or milk on top and mix all together to make a creamy consistency. Now, spray some whipped cream on top and sprinkle with nuts. It was delicious and only 2g in carbs.

[cookiemaker54]

Hallelujah!!! As you can see by my name I'm a cookie fanatic. Actually I love just about any type of baking but I got my nickname from all the cookies I've baked in my life. Being diagnosed as a Type-2 last Fall really threw me into a tailspin. The rural area I live in doesn't have a heck of a lot of resources available, not even 1 support group, so I turned to the 'net for advice, information, and RECIPES!! I found this place by accident while researching fresh pineapple and am I glad I did.

Stacyy, you are where God meant you to be. I have a feeling that we will all be buying your products before too long along with your cookbooks. Keep up the great work!

[MCS]

Maybe a crazy idea, but I have tried grinding DreamFields pasta back into flour and using it in peanut butter cookies. Well it worked, but the texture was rough and gritty. I didn't have the appropriate grinding tool to get the pasta back into flour.

I am also curious if you could grind the new Special K high protien cereal back into flour and bake with it.

I have found that green bananas have a high percentage of resistant starch, body can't digest resistant starch. Made Flax seed bars with this in mind, works rather well.

Sorry if I took this post off track.

[vol1]

Originally Posted by Staceyy

Other desserts besides pastries I like to eat are:

Sugarfree jello with whipped cream

Sugarfree puddings with whipped cream

Sugarfree ice cream with chocolate sauce

Here is my recipe for chocolate sauce:

Chocolate Sauce

1 c Hershey's cocoa (unsweetened)
2 c Splenda
1 1/4 c hot water
dash of salt
2 tsps vanilla

In saucepan combine first 4 ingredients. Bring to boil and boil for 3 minutes until thickened. Add vanilla and stir. Serve warm over ice cream. Store in refrigerator.

I like to serve the chocolate sauce warm over ice cream topped with nuts and whipped cream.





I'd like to share this cute anecdote with you:

Last night I was pretty frustrated with the recent events in my life. My dh is a truck driver, and while on the road a couple of weeks ago, he became very ill and had to be rushed to the emergency room, where he was diagnosed with diabetes and given a shot of insulin along with a prescription for Metformin.
I had been given my own diabetes diagnosis almost 2 years ago.

Shortly after my husband's diagnosis, he lost his eyesight due to the diabetes which means he cannot drive again until his sight has been restored. Truck drivers also are not allowed to drive while taking insulin. So needless to say, I have been stressed (to say the least). So in my frustration while on the computer, I dashed off a quick email venting my feelings. I addressed the email to GOD and I hit Send. Don't ask me why I did this, but a couple of seconds later I received the following return message:

GOD - This member's mailbox is full.

Your mail has not been sent. Please correct the problems listed and try again.

I could not stop laughing, it lightened my mood a bit. I guess I'm not the only one who thought of emailing him.

Thanks for this. Have been craving chocolate sundae.