http://www.home-ec101.com/baking-tips-from-a-diabetic/ Skills for everyday living. Sat, 11 Feb 2012 23:44:40 +0000 hourly 1 http://www.home-ec101.com/baking-tips-from-a-diabetic/comment-page-1/#comment-8259 Scrappy Quilter Sat, 22 Dec 2007 21:58:22 +0000 http://www.home-ec101.com/?p=789#comment-8259 If you are baking something with a fruit filling (pies, for example), you can cut the sugar down by 2/3 and add 1/4 to 1 teaspoon baking soda. It will neutralize the acid in the fruit, making it possible to use far less sugar. Adjust the baking soda according to the acidity and amount of fruit you are using--more acidic fruit will need more baking soda. If you are baking something with a fruit filling (pies, for example), you can cut the sugar down by 2/3 and add 1/4 to 1 teaspoon baking soda. It will neutralize the acid in the fruit, making it possible to use far less sugar. Adjust the baking soda according to the acidity and amount of fruit you are using–more acidic fruit will need more baking soda.

]]> http://www.home-ec101.com/baking-tips-from-a-diabetic/comment-page-1/#comment-8223 Bramble Sat, 22 Dec 2007 04:00:21 +0000 http://www.home-ec101.com/?p=789#comment-8223 I like bean flours for adding proteins to baked goods that would otherwise be higher carb. They're a little stronger flavored, so mix them at least half and half with your other flour of choice. But just an example, 1/4 cup of white bean flour adds 7g of protein to a batch of whatever you're making. Nice, eh? I like bean flours for adding proteins to baked goods that would otherwise be higher carb. They’re a little stronger flavored, so mix them at least half and half with your other flour of choice. But just an example, 1/4 cup of white bean flour adds 7g of protein to a batch of whatever you’re making. Nice, eh?

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