The Diabetic Pastry Chef - Goes Organic

Stevia

Stevia is a natural herb of the sunflower family, native to South and Central America.  It is significantly sweeter than sugar and generally available through health food stores and natural food grocery stores.  Stevia was previously banned from use as a sweetener in the US.  It is beginning to gain consumer acceptance.  Stevia is heat stable and suitable for cooking and baking.  Stevia is said not to raise blood glucose levels.  It is available in both liquid and powdered forms and light and dark varieties.  Stevia has a slightly bitter aftertaste resembling licorice.  It is commercially packaged in grocery stores under the name Truvia.

Agave Nectar

Agave nectar is a natural sweetener derived from the agave plant and commercially produced in Mexico. It is a nectar concentrated to a syrup like liquid and often substituted for honey in recipes.  It is also used to sweeten  beverages. It can be used straight out of the bottle as a syrup for pancakes and waffles.  Agave nectar is best known as the plant from which Tequila is made.  It is similar in taste and consistency to honey though a bit thinner in viscosity.  It does not have the aftertaste associated with artificial sweeteners.  It is sold in light and dark varieties.  Agave nectar has a low glycemic index and glycemic load, and can be used safely by some diabetics. 

Whey Low

Whey Low is a natural sweetener developed in the US with a 70-80% lower glycemic index than sugar.  It can be used one- for- one as a replacement for sugar in all foods.  It is suitable for cooking and baking.  Whey Low Granular contains fructose, lactose and sucrose, and is said to be suitable for diabetics who already have tight control of their blood glucose levels and do not overindulge in sweets.  Whey Low Type D, is a blend of fructose and lactose and said to be ideal for Type 1 and Type 2 diabetics.  Baking with Type D Whey Low requires a 10 degree Fahrenheit temperature drop and a longer bake time.  Whey Low is advertised as tasting exactly like sugar.

In baking, you may use a heaping Tablespoon of soy flour and a Tablespoon of water to equal one egg. Once baked, there is no texture or taste difference.

1 large egg = 1 1/2 large egg whites

1 large egg = 3 Tablespoons egg substitute

1 large egg white = 2 Tablespoons egg substitute

1 large egg white plus 2 teaspoons canola oil = 1 egg (to reduce the cholesterol)

I will occasionally substitute “some” of the whole eggs in a recipe with soy flour or egg whites.  I consider this when a recipe calls for more than 2 eggs.

Portion size, that is. If you’ve ever found yourself baking a cake or pie and devouring it all in a few sittings, this tip is for you.  Think portion size.

Don’t bake a cake - bake cupcakes or bake your pound cake batter in mini cake pans.  Eat one and freeze the remainder of the individual portions. Don’t bake a pie - bake small tarts. Portion puddings and ice cream into ramekins. One or two cookies is a portion size. Freeze the rest.

Once you’ve had your portion for the day, that’s it!

2 c butter, softened
1 1/2 c canola oil or olive oil

Whip butter with electric mixer.  Add and beat canola oil or olive oil. Pour into container and refrigerate until hardened. Keep refrigerated.

I use this as a healthy spread for my quick breads such as biscuits, waffles and muffins. Works well in most recipes that call for butter.

For those of you who have an interest in nutrition information and would like to count the carbs in recipes and foods, here are several useful links:

www.BellaOnline.com/subjects/4486.asp

www.ntwrks.com/~mikev/chart5a.htm 

They are excellent resources!

If you’re unsure about which flours to use in your recipes, here is a helpful link that will alleviate your fears. There are many flour choices here: http://www.foodsubs.com/Flour.html