The Diabetic Pastry Chef™

How You Can Begin Healthier Baking

Before I became ill, I had developed my own line of what I felt to be superior bakery products. I was devastated when I was diagnosed with diabetes and felt I had to scrap my plans of ever opening a bakery. I had been collecting recipes and devising my own line of products for years.

My mother died of complications from diabetes several years before my diagnosis, as had several members of my extended family. I felt it was best for me to bow out of the race (bakery) at this point. So I dropped out of culinary school and went through a period of depression.

Then I started developing a line of lower-carb products for my own use.  The line of products I originally devised are not lower-carb, so I will have to now take the time to convert them. These recipes consist of deluxe gourmet pies, cakes, and cookies. I’ve put this on the back shelf for now, as presently, most of my time is being devoted to learning to vegetable garden so I can grow my own organic low carb vegetables. But I am happy to be able to share my style of baking and these recipes with you.

The few people I have shared my style of baking with felt it was less difficult than they had expected and produced a much better product.

My hopes are that some of you will also start to convert your recipes and we can all share our results here. Your comments are welcome and appreciated!


I suggest you start with converting your family favorites, or go to or and look around for dessert recipes. In the search box, type in what you are looking for, such as, “peanut butter cookies” or “pound cake.” I recommend these sites as they have great recipes and many of the recipes are rated. When you are learning to convert, you’ll only want to select recipes that are the highest rated. This will give you the best chance at having great results. Please convert and share your results with us.

My style of diabetic-friendly baking is very easy to do. Once you start working with various flours, you’ll develop a sense of which flours would be best for your products and taste buds.

For instance, soy flour has what I consider to be a slightly “oniony” smell and taste, so you would not want to use it in a delicate tasting recipe. Some flours are more “grainy” than others, so if you don’t like the grainier texture, you will avoid these or dilute the grain by mixing with another type of flour.