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Help: Sugar Subs

cathzozo

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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

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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

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