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Custom Diabetic Recipe

cremebrulee Aug 15, 2008 03:00 PM

If you have a regular old recipe for say....cookies. Is there a way to alter the recipe to accomodate for diabetics?

Or do you have to stick witth the already-made diabetic recipes?

For example I have a meringue cookie recipe that is really good and I want to make a special batch for my diabetic friend. Is this possible?

I have found meringue cookies on dlife.com but I don't want to make them, I want to make my cookies. :)

Is there a way?

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  1. todao RE: cremebrulee Aug 15, 2008 04:31 PM

    I cook for both diabetics and celiac patients and I rarely use the "standard" recipes printed for these groups. I also avoid purchasing pre-packaged special dietary products for these people because they're are usually either pretty bad or simply terrible. You may find it difficult to use the more versatile sugar substitutes (Altern, Splenda) in a meringue cookie but there aren't any other sugar substitute products that I know of to work towards the goal you've set and it's worth a try (or a couple of tries if your experimenting) if you're really into the cooking thing. Just don't forget the cream of tartar in the meringue ...
    Give this one a shot
    http://www.joyofbaking.com/MeringueCo...

    1. t
      type2runner RE: cremebrulee Aug 16, 2008 05:04 PM

      As a diabetic, well controlled, I tend to reduce the sugar in any recipe, to help with the carb count. Generally, I don't notice a major difference in the foods ( quick breads, cookies, etc). I'd try reducing the sugar in any recipe.
      Again, I'd rather eat the 'orginal' food and manage the rest of my carbs throughout the day. This may not apply to someone who is fragil in managing their diabetes.

      5 Replies
      1. re: type2runner
        s
        smalt RE: type2runner Aug 16, 2008 08:33 PM

        my mother is diabetic, the oral medication variety, and over the years, we've discovered that if i reduce the sugar content i can stick to my original recipes and she can sample in moderation. i don't miss the extra sugar, and judging by the way my coworkers happily eat the excess, i guess they don't either.

        1. re: smalt
          goodhealthgourmet RE: smalt Aug 17, 2008 06:51 AM

          smalt is right...most traditional recipes contain more sugar than they need, & cutting back doesn't typically make a noticeable difference in taste or texture.

          but i still suggest agave nectar. you use less to begin with since it's sweeter, *and* it has a lower glycemic index than sugar.

          1. re: goodhealthgourmet
            s
            smalt RE: goodhealthgourmet Aug 17, 2008 10:31 AM

            ghg: does using agave nectar change the consistency of batters and doughs? is it like the consistency of honey? thx for the education!

            1. re: smalt
              goodhealthgourmet RE: smalt Aug 17, 2008 03:34 PM

              it's less viscous/sticky than honey. when you bake with agave there are a couple of adjustments to make...

              first, obviously, is to reduce the other liquids [e.g. water, eggs] in the recipe - unfortunately there is no tried & true rule of thumb here, you have to modify each recipe as you go.

              second, agave is 25% sweeter than sugar, so you should reduce the amount of agave in the recipe accordingly [at least 25% - or more - most recipes contain more sugar than they need anyway].

              third, the high fructose content in agave causes it to brown/burn more quickly than sucrose, so it's a good idea to lower your baking temp by 15-25 degrees F.

              and finally, there are different grades & types of agave, so they vary in color & flavor. light agave has the mildest/most neutral flavor, and is obviously the lightest in color. there are also amber & dark syrups, both of which have more complex flavors than the light [sort of like a cross between honey & maple syrup or molasses].

              hope that helps!

              1. re: goodhealthgourmet
                s
                smalt RE: goodhealthgourmet Aug 17, 2008 05:05 PM

                thanks! now if the weather would cool down so i can play in the kitchen, i'd like to give it a try! perhaps in a marinade, where the browning could be a bonus!

      2. goodhealthgourmet RE: cremebrulee Aug 16, 2008 05:27 PM

        agave nectar is my favorite sweetener, and diabetic-friendly thanks to its low glycemic index. plus, it's sweeter than sugar, so you use less.

        one teaspoon of agave nectar = a free food
        two teaspoons = ½ carbohydrate exchange

        i've actually used it successfully in meringues [but i will warn you that due to the color of the agave syrup, the meringues won't come out pure white]. just replace the sugar in your recipe with 75% as much agave, and give it a shot.

        note: when baking with agave it's recommended that you reduce the oven temp by 25 degrees F.

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          4Snisl RE: cremebrulee Aug 16, 2008 06:29 PM

          I think it is best to know the kind of meal plan the person uses to keep their diabetes in check (e.g. carb counting, exchange system, etc.), use a nutritional analysis of a serving (which can be done easily using free reliable software available on the internet) to see how the treat fits/doesn't fit into the plan, and assess from there. (e.g. is it too high in carbohydrate? too high in fat?)

          For some people with diabetes, it's just fine to eat a "regular" cookie as long as they aren't eaten in excess all in one sitting.

          1. cremebrulee RE: cremebrulee Aug 26, 2008 12:19 PM

            These are such awesome tips. Thanks. I will try all these things and see what works best.

            1. e
              epicureous eggplant RE: cremebrulee Sep 12, 2008 03:55 PM

              Suggestions would be appreciated for a dinner I'm planning to make for my boyfriend who has type I. I was thinking of roasting some chicken (olive oil, garlic, he avoids lemon...)
              and wanted to do a roasted veggie dish (some carrot, bell pepper, green beans...what else?)

              Any other ingredients or menu ideas that is low carb and careful of sugar to suggest?
              TY! TY TY!

              4 Replies
              1. re: epicureous eggplant
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                ChesterhillGirl RE: epicureous eggplant Sep 12, 2008 04:28 PM

                You might not have discovered two "pasta" ingredients that are godsends for diabetics.

                One is Dreamfields pasta, which is pasta coated with a substance (inulin) that prevents the carbohydrates from being completely absorbed. You only get 5 or so carbs per serving.

                The other is shirataki noodles, which are sold packed in water and look like tofu noodles. They come in small bags in the organic foods part of the dairy aisle. They are very low in calories (40 calories per bag) and are good with a sauce because they have very little flavor on their own.

                Hope this helps...let us know if you try these new foods.

                1. re: epicureous eggplant
                  m
                  masha RE: epicureous eggplant Sep 12, 2008 07:45 PM

                  Type 1 diabetics inject insulin, so some amount of carbs are an integral part of their diet. A meal with no carbs will almost inevitably lead to a low blood sugar event later. Add in some sort of starch --- pasta, potatoes, rice, whatever.

                  1. re: epicureous eggplant
                    m
                    mamapajama RE: epicureous eggplant Sep 14, 2008 12:10 AM

                    I've been cooking for my type 1 husband for ten years now. He eats low carb, so he doesn't have to inject so much insulin. We use cauliflower quite a bit as a sub for potatoes. It's good roasted or steamed and then pureed with some butter, salt, pepper and bit of whatever cheese you want to throw in. Zucchini and/or mushrooms might go nicely in your roasted veggie dish and they are both low carb, as well.

                    1. re: mamapajama
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                      epicureous eggplant RE: mamapajama Sep 14, 2008 11:30 AM

                      Hi mamapajama,
                      My boyfriend is in the same boat, He really tries to monitor what he eats.I've been running low on ideas lately! I love to try to cook, but I find I'm always making the same things for him (chicken salads, chicken stirfrys, omelettes...)
                      If you don't mind, can you email me so we can exchange more recipes?
                      That would very much b e appreciated!
                      ieateveryday247@yahoo.com
                      Thanks again!

                  2. m
                    mimish RE: cremebrulee Sep 12, 2008 10:04 PM

                    I'm type 2 and I've had great luck with Xylitol from this company. I use it in coffee all day and have even made the Chowhound Clementine cake with it. I think it is the BEST sugar substitute going.

                    http://www.globalsweet.com/?gclid=CPq...

                    1. e
                      epicureous eggplant RE: cremebrulee Sep 16, 2008 09:40 PM

                      Thanks for the help!

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