Intro from The Diabetic Pastry Chef
I have something I’d like to share with you!
Through trial and error, I have developed a formula I call Neo-Carb Baking that produces tasty and healthier (than the original version) homemade sweets and desserts for diabetics.
My techniques and formulas lessen (but not always eliminate!) sugar, “bad” carbs and saturated fats, while maintaining the satisfying tastes and flavors of your original recipes. My approach is about the REDUCTION of the less healthful aspects of recipes; not the total elimination of them.
I posted my techniques, formulas and recipes on a diabetic Internet forum, where they were so well-received and popular, I decided to devote an entire blog to my experiments and results. This is all in an effort to help other fellow diabetics learn to bake, enjoy and not fear eating delectable homemade bakery items.
I promise to teach you how to bake treats that not only you will enjoy, but your whole family will, as well.
The original thread that started it all is found here:
www.DiabetesForums.com/forum/recipes/18693-tips-diabetic-pastry-chef.html
August 15th, 2007 at 9:37 pm
What a neat site!
I’ve only been here for a few minutes and learned something new. I’ve used soy and almond flour before; and you are right, sometimes you just don’t get the same results as wheat. I had never thought of mixing them, though. That is so great!
I was wondering… Do you know how much real sugar would be needed to get good carbonation from yeast to make homemade root beer? My kids are really into science, and I love doing hands-on projects with them. I thought soda would be so neat, as they have seen what yeast can do in bread, and I’d like to give them a different view. (I also just love the taste of homemade root beer
)
Thanks for making such a neat site! I’m definitely going to bookmark it and check back regularly.
Jamie
August 16th, 2007 at 12:33 pm
Thanks for your positive comments, Jamie! I was able to locate a website for you that shows how to make root beer. Here is the link:
http://www.wikihow.com/Make-Root-Beer
I also have included another link explaining why sugar substitutes will not work effectively in homemade root beer. Here is the link:
http://biology.clc.uc.edu/fankhauser/Cheese/ROOTBEER_Jn0.htm
October 14th, 2007 at 7:40 pm
Hello Stacey and thank you for all your great tips.I’m not much of a baker but try once and a while when I find a recipe that a diabetic can make-up.I’m twenty years as type two trying to keep on going.
I started out on the thread and just found your site now. I hope your husband is getting better we sweet people do not need any more stress then we already have!!!! Salute to you for this site!!!!! Sue P(soupy)
October 16th, 2007 at 4:26 pm
Thanks so much for the great feedback. It is always wonderful to hear from my readers!
October 24th, 2008 at 12:00 am
I think your blog is great, and I would like to feature you on the new
Wellsphere. We feature only the best health bloggers on our WellPages,
which are special pages that our Health Knowledge Engine crafts to give
our users answers to their health questions.
We would feature you on all the pages on topics that our knowledge engine finds
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your writings. If you would like us to feature you, send me an e-mail.
Cheers,
Geoff
August 21st, 2009 at 8:46 am
That’s a great step you have taken…to discover ways to bake pastries for diabetic people…and I love your tagline – “Because everyone deserves sweets.”