Splenda - my daughter has a very severe case of gestational diabetes and I am trying to find ...

E

elaine

Well-known member
a way to sub Splenda for sugar in some of my recipes - does anyone have a general rule of thumb. The first thing I tried ended up in the

garbage - really the first thing I ever threw out as totally unusable.

They say 1=1 but that is not true. The problem was the texture. I then read of some others who had the problem but no one (even the site) has a

general rule of thumb. Thanks if anyone knows about this.

If not I will just try out some of the desserts with Splenda.

 
When I bake with it, I use one half Splenda and one half sugar. Not the

best advice if you are going to eat too much of the dessert, but a little shouldn't hurt. Another rule of thumb for diabetes - one serving of carbs should be about 15 grams. So, figure the total carbs in the cake/dessert/etc. and have a portion that will only contain 1 or 2 servings.

And, of course, she should make sure with her doctor that this is within the limits of what she should have, the number of carbs and the artificial sweetener, part I mean.

 
Well that was as clear as mud - what I meant was that I sub half of the sugar

for Splenda - having equal amounts of sugar and Splenda improves the texture as well as the browning aspect.

 
Gay, The problem is that this is not good for baking. One teaspoon = 2 packets is really one on ...

one. A person who uses 2 tsp. of sugar in their coffee generally takes one packet of Splenda.
But if you try to make a cake with one cup=one cup the texture is messed up.

I will experiment with their recipes.

Thanks for looking it up.

 
It was perfectly clear.. it is just that she can't have any sugar at all. Very little bread, or ...

or any other carbs.
Thanks anyway. I can do that later when she is just working on the high sugar content and is no longer pregnant.

 
Also try agave nectar - I've had stuff made with it & can't tell that it's not sugar

The teacher at school uses it a lot in special diets and I am impressed. Just now starting to see it on the shelves here but I am going to play with it since my dad is a diabetic.

 
Hi Elaine, first of all, sorry to hear about your daughter, that is tough! More info>>

The Splenda site only recommends using a one to one sub for sugar in baking when the end product does not rely on the caramelization of sugar to give it browning or texture, for example cheesecakes, pie fillings, etc.

For other baking they offer a product called Splenda Sugar Blend, which is a blend of equal parts sugar and Splenda.

With all of that being said, I would run any of your ideas for desserts passed your daughter's dietitian or nutritionist, as typically they would contain other carbs that might put them in "no-no" land, in spite of having less sugar.

Additionally, there have been recent studies that point to a phenomena where the body will have a similar insulin response to artificial sweeteners as it does to sugar, and some RDs and MDs are recommending diabetics not use them.

Gestational Diabetes eating plans are notoriously stringent and very difficult to follow, but luckily they are for a short duration, and well worth the effort!

Best wishes to your daughter.

http://www.splenda.com/page.jhtml?id=splenda/products/granular.inc

 
Yes, that will be tough... it's surprising how many things have sugar in them - added sugar, that is

 
I use the Splenda granulated for baking which comes in a box or big bag and is

more the consistency of sugar and measured the same as sugar.

 
I use that for my coffee -- DELISH! -- but it is liquid form. Do they make a granulated form?

I'd like to try it in baking, but would need a dry product like sugar.

 
the Splenda granulated in the yellow bag is all splenda. the half sugar product is well marked.

the all Splenda granulated is very light---it's like picking up air. the half sugar product must be heavier. I never buy that---figure why pay more to mix sugar half and half with splenda?

 
There is also a very wonderful product which is good for diabetics, called Whey Low...

Check it out. www.wheylow.com

It tastes wonderful! They have recipes on the site, also.

 
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