Substitution for orange juice in diabetic recipe?
I am hoping to convert an orange cranberry bread to one that diabetics can eat. The recipe calls for one cup orange juice. Can I substitute water for the orange juice? I want to cut both the carbs and the potassium of the orange juice.
I am planning to add 1/2 cup powdered milk and 1/2 teaspoon baking soda as suggested on the Spenda container.
Other ingredients: 1 cup Splenda subbing for 1 cup sugar, egg, flour, baking powder, cranberries, pecans, and orange peel.
All advice greatly appreciated!
Thanks, soy power.
I am going to make this again tomorrow and wondering if I could add a couple of tablespoons milk. The batter was pretty stiff, possibly due to the half cup of dried milk.
After this experiment, I will try some with the while whole wheat flour, if I can find it.
Well, much to my surprise, the bread turned out to be pretty good. Much much better than I was expecting!
It's not as sweet as I would like, so will make again, increasing the Splenda by 1/4 cup. Also I might add an additional tablespoon butter.
Meanwhile, I will be looking for the products you have suggested and study your advice. YOu are very kind to help me.
I had planned to make this today...but ran out of time. My husband saw the measured flour on the counter and was soooo disappointed there would be no loaf forthcoming tonight.
I did not know about white whole wheat flour. Will definitely try to find that. Nor did I know about light OJ nor a half Splenda/half sugar product. The container of Splenda which I have says "for cooking or baking," but the ingredients do not list sugar (sucrose).
This has been an enlightening thread! Thanks so much.
I will report on results.
I'm T1 diabetic... I would use a light &/or low sugar oj. Also, be careful w/ the splenda substitution. If I were u, I would use Spenda for Baking which is half spenda half sugar... and it's better b/c it doesn't affect the texture of whatever you are baking... whereas a full sub w/ Splenda sometimes has ill effects.
As another poster suggested, I always sub half wheat flour and half white for all white. It adds flavor, texture and most importantly fiber and complex carbs.
It sounds yummy, good luck!
Thanks to all!
I will be using fresh cranberries, but thanks for the caution.
I will be using a little over a cup of orange peel and a teaspoon (?) or orange extract.
I did not know there is OJ with Splenda. I will watch for that, but still want to eliminate the OJ for potassium purposes (yes, for kidney function).
Whole wheat flour is a good idea. I think I'll start with white and see how the substitutions work out. Then maybe branch into the whole wheat.
Thanks, everyone. You're very kind to help me.
The flour carbs will be ok as long as we eat it in moderation.
Orange juice adds more than just moisture. There is some soluble fiber even in the "pulp free" kind, some natural fruit gums/gelatins (try boiling the stuff down -- it makes quite a nice sauce/syrup for crepes all by itself) and of course the flavor boost.
It can be tough trying to manage diabetes whether the type is juvenile or adult onset -- my cousin has had type 1 since childhood and my inlaws are type 2.
I think you can get a lot of the flavor kick from orange peel. I'd cut back on the OJ, maybe even condense is by boiling to maximize the thickening/ "moisture holding" gum like properties but not eliminate all of it -- you might even find that you can get by without any artificial sweetener.
My cousin enjoys OJ in moderation -- apparently the fructose is not too bad on blood sugar levels -- http://care.diabetesjournals.org/cgi/content/abstract/30/6/1406.
As to dealing with the potassium I think that is more an issue for those with poor kidney function and you might consider adding a bit of natural diuretic like ginger to help with that. http://www.diabetesselfmanagement.com/blog/Amy_Campbell/The_Power_of_Potassium
Of course you need be sure to use the most whole grain flour you can find. My MIL loves backed goods and we try to keep her stocked up with supply of "non wheat flours" and bran so she can experiment with creating "low net carb" treats.
Also be sure that the cranberries are not sweetened -- the organic store has those and they are a lot more flavor packed than the sweetened ones from the national labels.