The Diabetic Pastry Chef

Unsweetened almond milk, with only 2 grams of carbs per cup, is an effective low-carb substitute for milk in your recipes.

A meal planning technique many diabetics use for managing their blood glucose levels is known as carb counting.

Carb counting should take into account how active you are; and what, if any, medications you are taking.  Generally a diabetic should start with 45 to 60 grams of carbs per meal and adjust this to their health.  Food labels and carb counters can be relied on for help in carb counting.

To further lower the carbs in my recipes, or in your own, you might choose to use a mixture of some of the lower-carb flours such as coconut flour, almond flour, flaxseed flour, soy flour or oat flour.

In baking, you may use a heaping Tablespoon of soy flour and a Tablespoon of water to equal one egg. Once baked, there is no texture or taste difference.

1 large egg = 1 1/2 large egg whites

1 large egg = 3 Tablespoons egg substitute

1 large egg white = 2 Tablespoons egg substitute

1 large egg white plus 2 teaspoons canola oil = 1 egg (to reduce the cholesterol)

I will occasionally substitute “some” of the whole eggs in a recipe with soy flour or egg whites.  I consider this when a recipe calls for more than 2 eggs.

2 c butter, softened
1 1/2 c canola oil or olive oil

Whip butter with electric mixer.  Add and beat canola oil or olive oil. Pour into container and refrigerate until hardened. Keep refrigerated.

I use this as a healthy spread for my quick breads such as biscuits, waffles and muffins; also to butter my vegetables. Use anywhere you would use butter or margarine. Works well in most recipes that call for butter, margarine or Smart Balance spread.

1 (12 oz) can evaporated skim milk
1 1/2 c nonfat dry milk powder
1/2 c Splenda

In large bowl, combine all igredients throroughly. Refrigerate. Will keep for up to one week. Yield: 3.5 cups.

3/4 c regular Splenda
2 T cornstarch

Place in blender and blend to a fine powder. Use in recipes calling for powdered or confectioners’ sugar.

If you’re unsure about which flours to use in your recipes, here is a helpful link that will alleviate your fears. There are many flour choices here: www.foodsubs.com/Flour.html.

1/4 c soy milk
2 T Splenda
1 tsp cornstarch
1/2 tsp vanilla
1/2 c canola oil

In blender, blend together all ingredients except canola oil. With motor running, slowly drizzle in the canola oil. Blend until smooth and creamy. Chill at least 1 hour before serving. Yield 3/4 cup.  One tablespoon contains 9g fat.

Recipe adapted from Veggie Life magazine.

Plain yogurt can be substituted for an equal amount of sour cream in most of your baked goods. You can also substitute plain yogurt for the oil and eggs in packaged brownie mixes, to save 119 grams of fat and 424 milligrams of cholesterol per batch. Add 1/2 c plain yogurt and the amount of water as shown on mix. Bake approximately 30 minutes at 350 degrees.

If you substitute unsweetened applesauce for an equal amount of oil in your yellow or white packaged cake mixes, you will save 73 grams of fat and 642 calories. Simply follow package directions. The cake will keep best in the refrigerator. You can also do this with breads and muffins. One half cup of unsweetened applesauce only has 9 grams of sugar.