Baked goods are often associated with sugar and carbohydrates. This has hindered many diabetic patients from enjoying cakes and pastry like normal people. What I want to tell here is that the right of enjoying baked goods are not taken away from diabetic patients. Not at all if you follow a few rules of thumb in choosing the correct ingredients of your baked goods.
Diabetic friendly baked goods are usually sugar free, eggless and diary free. Many substitutes are used in the baking process to achieve as similar result as possible.Substitute of Sugar
First of all, we will need to get rid of or at least reduce significantly the sugar in recipe. The best substitute today is to use artificial sweeteners, nonnutritive sweeteners, or noncaloric sweeteners. All these sweeteners contain almost no calories and carbohydrate. Despite that the sweeteners are hundreds of times sweeter than sugar, they contain almost no calories and carbohydrate. This means that it causes no effect to the blood sugar level at all.Substitute of Butter
The healthy option is probably use avocado in absence of butter. The taste and creamy texture will slightly run off however avocado provides fiber and heart-healthy fats. Another alternative is to use oil. A lot of healthy oil out there like rapeseed oil is a great option. It does not have strong flavour and has good mix of healthy fats. Combine the oil with right amount of water, skimmed milk, unsweetened Greek-style yogurt, or a mashed banana is a pretty good replacement of butter.Substitute of Egg
It has become more common for bakeries to claim their products eggless due to the health consciousness nowadays and also many vegetarians do not consume egg. There are also a lot of recipes out there which do not require eggs for baking. They use yogurt, silken tofu, ground flaxseed, etc as substitute ingredients.Substitute of Flour
To cut down carbohydrate, replace white flour with healthy option like wholemeal flour. Well, to achieve better sponginess, you can also combine wholemeal flour with white flour. The ratio is dependent on the recipe. But from health perspective, we should always use higher portion of wholeflour. Some people use porridge oats to reduce the white flour too. It helps cholesterol control and glucose management.
One must be mindful that the end result of the product may not be exactly the same when you use substitutes. For example, using sugar substitute will tend to encounter a few common problems such as flatter cake, texture and taste difference from the original recipe. You will also need to adjust the baking time with sugar substitute to achieve the similar result. Nevertheless, it does not mean that one is more delicious than the other. With the correct balance of amount, a diabetic friendly cake could be as marvelous as any other cakes. The point is a diabetic friendly cake is much healthier and it allows a diabetic patient to enjoy dessert with no worries.