Joined
·
11,277 Posts
Sigh.<br><br>
I may be a good cook but I am not a terribly good baker when it comes to healthy-ing up recipes. Here are my struggles today:<br><br>
1) Do you bake with Splenda? Which do you use, the half sugar/half Splenda blend or the regular? I find the regular does not cream well with butter and absorbs more of the liquid when you add the eggs. Makes the dough stiff and I usually have to add milk so it isn't too dry. What's your experience?<br><br>
2) Do you use whole wheat flour or whole wheat pastry flour for some or all of the white flour in a recipe? Do you need to make any other adjustments? I find the WW flour is drier and again makes the dough thicker and drier, not light and fluffy in some cases. Sometimes you can't tell the difference, like in my banana bread.<br><br>
Diablita and other hypoglycemics, are there any other tricks I should know about with reference to baking and blood sugar issues?<br><br>
Oh, and does anyone know about how much fresh fruit cooked down would equal a can of pie filling? I used the filling for today's concoction because blackberries are done for the season but I am going to look for frozen ones next time.
I may be a good cook but I am not a terribly good baker when it comes to healthy-ing up recipes. Here are my struggles today:<br><br>
1) Do you bake with Splenda? Which do you use, the half sugar/half Splenda blend or the regular? I find the regular does not cream well with butter and absorbs more of the liquid when you add the eggs. Makes the dough stiff and I usually have to add milk so it isn't too dry. What's your experience?<br><br>
2) Do you use whole wheat flour or whole wheat pastry flour for some or all of the white flour in a recipe? Do you need to make any other adjustments? I find the WW flour is drier and again makes the dough thicker and drier, not light and fluffy in some cases. Sometimes you can't tell the difference, like in my banana bread.<br><br>
Diablita and other hypoglycemics, are there any other tricks I should know about with reference to baking and blood sugar issues?<br><br>
Oh, and does anyone know about how much fresh fruit cooked down would equal a can of pie filling? I used the filling for today's concoction because blackberries are done for the season but I am going to look for frozen ones next time.