The Diabetic Pastry Chef

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.

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.

An excellent guide to traditional sugar substitutes is found here at About.com:

http://homecooking.about.com/library/weekly/bl010598b.htm?terms=artificial+sweeteners

1 c whipping cream, thoroughly chilled
2 to 3 T Splenda
1/2 tsp vanilla

Beat all ingredients in bowl with mixer until whipping cream thickens and soft peaks form. Yield: 2 cups.

I call my method of baking “Neo-Carb Baking,” as I combine traditional flours and recipes of the past with today’s low carb dieting.

Once you find a combination of flours you like and that bodes well with your blood sugar, you can mix and store your flours ahead of time if you wish. Just give it a good stir each time you use it.

I forgot to mention that sometimes I use soy milk in place of regular milk. For the most part, I like to keep the amount of eggs intact from the original recipe, but you may prefer to alter the eggs following the guidelines in the aforementioned egg substitution post.