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Gluten Free And Sugar Free Recipes

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Hi everyone,

I was diagnosed with celiac July, 2005. Unfortunately, I was also diagnosed with diabetes in May, 2005. I have not seen any mention of how to cope with cooking and baking (mostly baking) foods that contain no gluten and no sugar, but substitutes. In the specialty bakeries I visit, I don't see any products that are sugar free and gluten free, just gluten free foods.

Does anyone know where I can get baked goods to accommodate both my diabetes and celiac? I live in southeastern Michigan.

Does anyone have any recipes for the type of foods that I must eat?

Thanks.

Sharon

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Can you eat stevia? I've eaten gluten-free cookies that were made with stevia instead of sugar and they were pretty good.

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Can you eat stevia? I've eaten gluten-free cookies that were made with stevia instead of sugar and they were pretty good.

I don't know what stevia is, but I will research it and try to find a product which contains stevia. Thanks

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Hi Sharon,

I'm in the same boat. There is very little I found for sale that is both gluten free and sugar free (dessert wise). I did found some cookies from a company called Pamela's. They have 3 kinds gluten free sugar free cookies: chocolate chip walnut; coconut ; and peanut butter. I found them at my local Krogers in the health food section. The website for Pamela's is: http://www.pamelasproducts.com

A friend gave me a great peanut butter recipe that is sugar free. I am allergic to peanuts so I substituted almond butter - they are wonderful. People who aren't limited to gluten were eating my cookies and loving them. Here's the recipe:

1 cup of peanut butter

3/4 cup of Splenda

1 egg

Mix together well. Drop onto cookie sheet. You can mash them with a fork like traditional peanut butter cookies if you want. Bake at 350 degrees for 10-12 minutes.

Stevia is also sold at Krogers and most health food stores in both powder and liquid form. I like using it - its not artificial, it's from a plant. There is a sugar free gluten free drink called "Stevia Stevia" that I like to use, it reminds me of crystal light. I found it a sugar free speciality shop.

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If I want a sweetener in something, which is rare anyway, I typically use a bit of fresh fruit like banana, raisins, apple or apple sauce (the natural kind - no added sugar).

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Rice Guy reminded me of a couple of cookbooks I have that might be of interest to you:

1. Naturally Sweet Desserts: The Sugar-Free Dessert Cookbook by Marcea Weber

it has several recipes in it that are already gluten free, the others can be easily fixed gluten-free.

2. Sweet and Sugarfree: An All-natural Fruit-Sweetened Dessert Cookbook by Karen E. Barkie.

it has a few gluten recipes, but you can replace the gluten with gluten free subs.

If I want a sweetener in something, which is rare anyway, I typically use a bit of fresh fruit like banana, raisins, apple or apple sauce (the natural kind - no added sugar).

One of my favorites comes from #2:

Sweet Strawberry Jam

1 cup blended strawberries (whip fruit in a food processor or blender until smooth)

1 cup mashed ripe banana (mash with a fork)

Blend ingredients in a food processor or blender until smooth. Heat to a boil in a saucepan; turn to low and simmer, stirring occasionally, until mixture reaches desired thickness.

Yields 1/2 cup.

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I don't know what stevia is, but I will research it and try to find a product which contains stevia. Thanks

Thanks icanary (and all others who responded). Your recipe for peanut butter cookies is missing something I think. Isn't there some kind of flour to bind the peanut butter, Splenda and egg together?

I love this site. People are so helpful!

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Sharon,

That's what I thought when my friend emailed it to me, but it works. It's the easiest cookie recipe I've ever baked. Just try it. Those were wonderful cookies. I had to say were because they were gone no time.

Thanks icanary (and all others who responded). Your recipe for peanut butter cookies is missing something I think. Isn't there some kind of flour to bind the peanut butter, Splenda and egg together?

I love this site. People are so helpful!

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This is so funny because just last week a coworker was telling me about a new cookie recipe she tried. She is diabetic. While she was stating the ingrediants, I immediately thought these were gluten free. I will have to try them in my husband.

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Guest Lucy

My son with Celiac, is also type 1 diabetic. I find that cooking with the new splenda baking mix (1/2 sugar, 1/2 artificial sweetner) works the best.

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Guest Mari

I also was diagnosed with both diabetes and celiac at about the same time. What a handful to digest!

I use the splenda baking replacement with a lot of my baking. It tastes pretty much the same. Actually, what I am finding more difficult is the flour mixtures. Because they are made from such high carb stuff, it seems that that is what is raising my blood sugar more than the sweetners. And it's not just in the baking. The breads, the pastas, etc. I seem to be running out of things to eat. Does anyone else find this to be an issue.

THose peanut butter cookies sound great!

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"Actually, what I am finding more difficult is the flour mixtures. Because they are made from such high carb stuff, it seems that that is what is raising my blood sugar more than the sweetners. And it's not just in the baking. The breads, the pastas, etc. I seem to be running out of things to eat. Does anyone else find this to be an issue. "

Hi,

There are some great low carbohydrate, gluten free flours - I recommend quinoa flour(although still a bit high in carbs, is low on the glycemic index so no spike in blood sugar should happen), flaxseed meal, almond meal flour (or any nut flour), Heartland Ingredients makes pinto bean and navy bean flours that are good too.

Nostalgia Cookies are ready made, yummy, gluten free and sugar free : )

~ Char

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