Is it possible? I can bake fine, but I don't know the purpose of sugar in baking. Other then sweetness, of course. I am looking to make muffins for my son and husband, but don't want to use sugar, honey, agave...or any other sweetener. Is there any healthy substitutes I can use?
** This is for a serious diabetic issue.
My mother, is on a very restricted diet by several doctors right now. She ran into sudden, sever issues and is only allowed a certain amount of sugar. She likes to have muffins, but the have too much sugar in them. I am wanting to make her some with very little, to no sugar, so it doesn't mess with her body. Her diet has been created by a specialist and is only temporary for right now. I was going to send the ingredients list with her to an appointment next week, to make sure it is balanced enough.
Use Stevia, it is plant based, 300 times sweeter than sugar and it has no glycemic affect whatsoever. Absolutely no blood sugar affect.
http://en.wikipedia.org/wiki/Stevia
I love allrecipes.com for this kind of thing. Under ingredients tab (near the top, above the search box) you can list the ingredients you want and those you don't and what kind of recipe you need. This works great for finding recipes for people on restricive diets or who have allergies.
fact is if you want to replace sugar with something that will mimic sugar you have to use a sweet substance, otherwise whatever you bake will taste like bitter bread without it. i recommend agave nectar, grade b maple syrup, honey, or compounds containing stevia
didnt read the other answers but some reciepes applesauce can be used instead of the sugars! good luck
Here is some great info as to the purpose of sugar in a baking recipe:
http://www.joyofbaking.com/sugar.html
Understanding this may help you make adjustments to your recipes.
Just saw your update-if it is for a diabetic issue then you need to do quite a bit of research about cooking/baking for diabetics. Just because something uses a sugar substitute it still may not be an ideal choice for a diabetic. Does the diabetic in the family have a nutritionist that they have consulted in the past? That would be who I would turn to for ideas. Or serious internet research.
I am diebetic and have great low carb recipes, but right now I need to go finish my BSF lesson and unpack. Been gone 16 days. Call me at ###-###-#### and I will share. I can also copy or send by email some recipes. A wonderful book is 500 Low Carb recipes by Jana Carpenter. Can be found on Amazon.com for under 3.00.
V.
I've heard of replacing oil with applesauce but not sugar???
Sugar is both a sweetener and preservative. It also helps things (like cookies) to properly brown. Beyond that, I'm not really sure?
There are lots of sugar free and low-carb recipes on the internet, I am on the Atkins diet and have tried several. Some are great, some are so-so, but for me it is so nice to have a sugar free/low carb option that it is worth a few tries. Low carb/sugar free cheesecake in particular is great. Just search for "low carb muffins" or "atkins cheesecake" or something along those lines. Typically the Atkins diet recommends splenda (which comes in a variety for cooking that measures just like sugar) or truvia (a natural sweetener that is calorie & sugar free) or sugar alcohol sweeteners which your body does not process (or processes very little of) so they are typically appropriate for diabetics (malitol, etc.) but i have found this last type difficult to find. There are also plenty of pre-made sugarfree products if you start looking for them (sometimes in the diet section for others like myself on a low carb or sugar free diet). Good luck!!
I swear this is an AWESOME way to bake a chocolate cake...
1 box chocolate cake mix
1 can diet coke
Mix together and bake.
Seriously - it comes out wonderfully!
There are several natural sweeteners that are healthy such as. Honey and agave are natural sweeteners that have health benefits as well. They are high in the sugar content, but you can reduce the amount if desired.This websites list several that includes information on each. Just click on the left hand column under "Sweeteners to Enjoy" on whichever one you want to read about, as well as recipes on how to use them: http://www.sweetsavvy.com/
Agave Nectar
Apple Syrup
Barley Malt Syrup
Birch Syrup
Brown Rice Syrup
Dates and Date Sugar
Fruit Spreads
Honey
Maple Syrup
Oligofructose
Stevia Leaf
Unrefined Cane Sugar
I belive sugar (via processed sugar or natural honey or whatever) provides the necessary reaction with yeast to make breads or baked good rise. I don't think yeast works without any sugar. You will get hard, unleavened bread/baked goods. I suggest going the natural organic route using the website provided Momma L. unless someone in your household is truly diabetic, sensitive or allergic to sugars of any kind. By the way applesauce has natural sugar too, fructose I believe. All fruits have natural sugar. So if you eat fruit there isn't any reason you should avoid any natural sugars such a fructose or clover honey in your baking. Good luck!
There is a cookbook offered by the American Heart Association's Heart of Diabetes program titled "The Heart of Diabetes cookbook" (i know, clever title - LOL). You get it for free when you register for the program, which is free. They send tips and support, etc. for diabetics.
FYI: for muffins, you could research the sugar free applesuace. We use it just because and it is delicious.
here is a link to the diabetes program I mention above.
http://www.heart.org/HEARTORG/Conditions/Diabetes/Diabete...
You should be asking a nutritionist.
I know many diabetics. None are restricted as far as honey or a little sugar here and there in cooked recipes.
Diabetics have to gauge all their starches as well as they are converted to sugars in the body so really, you have to go with a plan that is approved by a medical doctor in this case.
Best wishes.
Agave is actually a very good sweetener to use for diabetics because it has a very low glycemic index. Sugars in products perform two jobs: 1) Flavor. Otherwise it will be like eating a lump of flour. 2) They also help preserve the life of the product. Research has shown that Honey can actually prolong the shelf life of some breads without artificial preservatives.
The bottom line here is you should seek the advice of a registered dietitian. They will know the exact glycemic levels of various sweeteners and might even have some recipes to share with you.
D.
In banana bread I replace most of the sugar with unsweetened apple sauce and it is wonderful (although I still use about 1/4 cup sugar). The only thing is that you have to store it in the fridge or it will spoil because the applesauce makes the bread really moist. although I do not think this would work for cookies, it is a wonderful substitute in non rising breads and muffins. Also, any oil or butter can be substituted with a healthier option, like veg oil replaced with peanut or sunflower. You may have to play to find the taste combo your family likes best.
I do know that sugar is what gives you volume in baked goods, it's all part of a chemical reaction. Would replacing it with Stevia be an option? It has a low glycemic index which is typically what is recommended for diabetics. It will give you a slightly different volume than cane sugar might but should still taste good.
I would recommend Stevia. It's zero on the glycemic index, so it won't raise blood sugar and it doesn't contain any neuro-toxins or other dangerous chemicals like artificial sweeteners (Nutrasweet/Splenda).
Here is an equivalence chart so you can get the right amount for your recipe.
http://www.sweetleaf.com/sweetleaf-usage
Here's a link to some recipes as well:
http://www.sweetleaf.com/sweetleaf-usage
Be sure to check with her dietitian as she needs to watch her carb count as well--everything turns into glucose in the body, some faster and more potent than others. Hope this helps!
You can use Relivables which is a natural sweetner zero calorie wiht fiber. NO artificial ingredients.
Let me know if you need more information.
A.
