I love to bake at holiday time, but have two family members recently diagnosed with type 2 diabetes. Are there ways to make my traditional red velvet cake and holiday cookies more diabetes friendly?
Baked goods are typically challenging for people with diabetes. It’s not only the sugar content either; it’s all that nutritionally empty, blood-sugar spiking white flour. Fortunately, there are some kitchen tricks for lower carb baking. Substitutes for white, all-purpose flour include soy flour and white whole-wheat flour, both of which are lower in carbs and much higher in nutritional value than their conventional counterpart. In many cases, it will require some experimentation to learn just how much white flour in a recipe you can replace before you negatively affect taste and structure. Sugar substitutes, too, can be used in different proportions, depending on the role sugar plays in the recipe. An easy option that works in many baking scenarios is a sugar-substitute blend, such as Splenda, Sugar Blend, or Brown Sugar Blend for Baking. Browse dLife’s dessert recipes to find inspiration.
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