Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Help: Sugar Subs

cathzozo

Recommended Posts

cathzozo Apprentice
cathzozo
Posted

Hello! My grandmother is trying to eat gluten-free. She hasn't been diagnosed, but it's made such a big change for me that my mother convinced her to try it. She has been diagnosed with IBS, and has always had emergency runs to the bathroom for D. She is also diabetic.

So, I am supposed to send her recipes. What should I put in for sugar subs - especially for baking? I know she uses diet products, but I don't think she's baked anything in about 20 years, so I'm not sure she knows which sugar replacements are best for which uses. So, any advice - on sugar subs or anything else I should let her know?

TIA!

Catherine

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jennyj Collaborator
jennyj
Posted

Splenda is good. I don't have any here now or I could tell you the subsitution rate.

mamaw Community Regular
mamaw
Posted

A diabetic specialist told my diabetic brother-in-law it was better to use a tiny bit of sugar than the fake replacements. I've heard to many bad things about splenda. You can do a search on it but I wouldn't use it. I think some use stevia and its okay.

mamaw

cathzozo Apprentice
cathzozo
Posted
  • Author

Thanks for the responses!

Jenny - It looks like Splenda is 1 to 1, so that would be an easy sub. Thanks!

Mamaw - I agree on not using the synthetics, but I don't think she's ready to make that change. We'll see. I've used stevia in some things, but they were recipes that already called for it. I don't know how to sub stevia in since it's so much stronger. Have you tried that?

I also wonder if you just make things less sweet by putting in less sugar, do you have to make any other modifications to the recipe, or could you just cut the sugar in half?

Catherine

lorka150 Collaborator
lorka150
Posted

catherine,

ever since i was first taught to bake, we never, ever used the right amount of sugar. we always halved or thirded it. it will not cause any problems adjusting it.

cathzozo Apprentice
cathzozo
Posted
  • Author
catherine,

ever since i was first taught to bake, we never, ever used the right amount of sugar. we always halved or thirded it. it will not cause any problems adjusting it.

Thanks so much. That is so good to know. I'm definitely new to baking, so I don't trust myself to modify any recipe. -Catherine

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,951
    • Most Online (within 30 mins)
      7,748
    Malik
    Newest Member
    Malik
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • growlinhard1
      Colonoscopy with large area of inflammation

      By growlinhard1 · Posted

      I had the endoscopy with biopsy done. I have gastritis and duodenitis at this point. The biopsy should provide the cause of the inflammation findings. How common are these findings when Celiac is the ultimate culprit?
    • Wheatwacked
      Anyone else with very high HDL?

      By Wheatwacked · Posted

      Welcome to the forum @cookiesyum, I lasted on staton for about a month before getting so weak I had to stop.   Switched to Nicotinic Acid and I posted the results in a previous post.  Instead of getting sicker and weaker on the statin I feel I am improving day by day.  Nicotinic Acid was first used for cholesterol in 1955.  
    • Wheatwacked
      3 year old gluten intolerance?

      By Wheatwacked · Posted

      According to research, consuming gluten can potentially trigger sudden mood swings and increased irritability in children, particularly those with gluten sensitivity or celiac disease, making them more likely to have tantrums or display behavioral issues; this is because gluten can trigger an immune response in the body, potentially impacting brain function and neurotransmitter levels.  When my son was diagnosed in 1976 when he was weaned his doctor told us that at 5 years old his kindergarden teacher would beg us to put him on Ritalin.  And so it did happen.  My son was on Ritalin though high school.  In the morning he was a devil who could not put on his socks. Half an hour after the morning dose he was an angel wanting to help mom get ready.  Talk about Jekyll and Hyde! Dr Danel Amen could be a good resource for you.   
    • MommaBear82
      3 year old gluten intolerance?

      By MommaBear82 · Posted

      Yes, it certainly can! My daughter has a reaction from just playing with Playdough. She doesn't get GI symptoms at first, just psychological mostly. It can get really bad. It's like night/day behavior. My daughter is eight, but started showing signs around 6.
    • cookiesyum
      Anyone else with very high HDL?

      By cookiesyum · Posted

      The easiest way to remember the difference between the cholesterol types is HDL;   H=healthy equals healthy (omega 3, 7, limit 6 & 9 MCFA'S =Medium Chain Fatty Acids. 3= coconut oil, 7= sunflower oil, avocado. The higher your HDL the healthier you are & less likely to experience strokes, clogged arteries Etc. You can even use cold expeller pressed coconut oil on your skin and that is the best kind of coconut oil to eat as well. You want your HDL much higher than your LDL, it will help you stay healthy.   LDL;    L=Lousy. Meat fats, processed fats.  The higher your LDL is the more likely you will have strokes, clogged artery is, heart disease, fatty liver.   Then there's lipids... they are the culprit to be blamed for many heart attacks and things like that they are very small round particles that transport fats. You can have a low overall cholesterol reading and most of it be healthy cholesterol and have a ton of lipids and there's nothing you can do to change the lipid count. High number of lipids is very dangerous.   I'm going on statins is extremely dangerous if you ask me it's just completely my opinion, because I have seen so many of my elderly friends bleed to death internally because of the statins. I mean you wouldn't take all the oil and grease out of your car or a motorcycle and then try to drive it that way would you? You see that's what statins do they remove all of your bodies fats and it doesn't matter whether it's healthy fats or a lousy fats. It removes all of them and then your body can't function properly. You have to have fats to keep your skin supple and to stay warm. Your body also needs fats to digest & process certain nutrients, amino acids & vitamins.   Your brain is composed of fat so is that something you really want to remove with a pill every morning and night?   The thing about statins is that they also make the blood vessels and capillaries permeable. So this is how my friends who were on cardiac medication for a long time and statins ended up bleeding internally to death.   If you want to make sure that your heart is healthy, take odorless garlic at night and magnesium, vitamin K & calcium.     
×
×
  • Create New...