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

Sugar

GlutenGalAZ

Recommended Posts

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted

I have what I believe is a "celiac belly" so I am going to try to cut sugar out for a while to see if anything improves. I can't do anything about natural surgar in fruits but I want to try to cut back on my sugar intake (with what I can).

When I make breakfast muffins and some other things that call for sugar...

*What can I sub in place of the sugar?

Thank you!!

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

Celiac.com Sponsor (A8-M):


purple Community Regular
purple
Posted

Depending on the recipe, for muffins, I sometimes reduce the sugar and add unsweetened applesauce. You could try banana puree or some people that can't have sugar use baby food like apricot puree...make 1/2 recipe to try the subs. Once I forgot to add sugar to a chocolate muffin recipe so I frosted them and you couldn't tell the difference. I have put applesauce in pumpkin bread and even in brownies before.

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted
  • Author

If I were to sub with applesauce is there a rule of thumb on what the ratio is...

Like say it calls for 1/3 cup sugar then would I sub equal amount of applesauce?

Thanks

purple Community Regular
purple
Posted
  GlutenGalAZ said:
If I were to sub with applesauce is there a rule of thumb on what the ratio is...

Like say it calls for 1/3 cup sugar then would I sub equal amount of applesauce?

Thanks

If you only use a little in muffins it should be fine straight across. I use 1/2 and 1/2 or guess at it. You can but those little 6 packs of applesauce if you don't want to get a big jar.

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted
  • Author
  purple said:
If you only use a little in muffins it should be fine straight across. I use 1/2 and 1/2 or guess at it. You can but those little 6 packs of applesauce if you don't want to get a big jar.

Thank you Purple for your reply, I always appreciate your input :D

I think I will test the applesauce out in a breakfast muffin recipe I have. I buy the 6 pack of Mott's Natural Applesauce so luckily I don't have to go to the store for that.

How did you learn all of this stuff?? Certain Cook book in particular or trial and error?

Thanks again!

JNBunnie1 Community Regular
JNBunnie1
Posted
  GlutenGalAZ said:
Thank you Purple for your reply, I always appreciate your input :D

I think I will test the applesauce out in a breakfast muffin recipe I have. I buy the 6 pack of Mott's Natural Applesauce so luckily I don't have to go to the store for that.

How did you learn all of this stuff?? Certain Cook book in particular or trial and error?

Thanks again!

I try to convert all my recipes to use honey. I posted banana bread on here that only used honey (& choc chips if desired!) to sweeten. Over-ripe bananas are very sweet to start with though.

purple Community Regular
purple
Posted
  GlutenGalAZ said:
Thank you Purple for your reply, I always appreciate your input :D

I think I will test the applesauce out in a breakfast muffin recipe I have. I buy the 6 pack of Mott's Natural Applesauce so luckily I don't have to go to the store for that.

How did you learn all of this stuff?? Certain Cook book in particular or trial and error?

Thanks again!

You may need to reduce a liquid a bit b/c of the moisture in the applesauce. Applesauce can be part of a replacement for vegetable oil.

I like to read the comments people write in before I make something new. Recipezaar is great for that, here too. Then I make 1/2 a recipe or the whole thing. Trial and error. I threw out split pea soup last week. And crackers last month. You just never know. ;)

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

Celiac.com Sponsor (A8-M):


Archived

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

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


  • Member Statistics

    • Total Members
      130,005
    • Most Online (within 30 mins)
      7,748
    Steven S
    Newest Member
    Steven S
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Latent celiac, need to go gluten free, advice on kitchen "reset?"

      By Scott Adams · Posted

      This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      How many people also get sick from the following prolamins?

      By Scott Adams · Posted

      Exactly, everyone with celiac disease technically has an "intolerance" to these: Wheat: The prolamin is called gliadin. Barley: The prolamin is called hordein. Rye: The prolamin is called secalin. Around 9% of celiacs also should avoid oats (but around the time of diagnosis this may be much higher--some will have temporary intolerance): Oats: The prolamin is called avenin. I had to avoid this for 1-2 years after my diagnosis until my gut healed: Corn: The prolamin is called zein. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary...
    • trents
      How many people also get sick from the following prolamins?

      By trents · Posted

      I think your question needs clarification. Are you asking who gets sick from consuming some of these prolamins are all of them? Everyone in the celiac/gluten sensitive community will get sick from consuming gliadin, hordein and secalin. Some will also get sick from consuming avenin. Apparently, some don't do well with any of them.
    • Bebygirl01
      How many people also get sick from the following prolamins?

      By Bebygirl01 · Posted

      Prolamins are a type of protein found in cereal grains. Different cereal grains contain different types of prolamins, which are named based on the grain they originate from.  Here's a breakdown by grain:  Wheat: The prolamin is called gliadin. Barley: The prolamin is called hordein. Rye: The prolamin is called secalin. Corn: The prolamin is called zein. Oats: The prolamin is called avenin. Rice: The prolamin is called oryzenin. Sorghum: The prolamin is called kafirin. Prolamins are a major component of cereal storage proteins and are known for their high proline and glutamine content and can get celiacs and non-celiac gluten sensitive individuals sick.
    • DebJ14
      Dermatitis Herpetiformis

      By DebJ14 · Posted

      Our son was put on Minocycline for his acne.  It did not solve the acne problem.  He developed drug induced lupus and pericarditis from it and missed an entire year of high school.  He literally went from playing football to bedridden in a couple of weeks.  His PCP tested him for genetic antibiotic resistance and he cannot take any drug in the Tetracycline family.  His gut microbiome was totally destroyed.  In fact he had a stool test done and had no good bacteria, whatsoever.   What did fix his (and his brother's acne) years after the Minocycline debacle was when I was diagnosed with Celiac disease and the kids were tested.  They were both put on a Gluten Free/ Caesin Free diet and...
×
×
  • Create New...