7 Secrets to Control Carbs in Baked Goods

Perhaps everyone loves pies, pastries, cakes. But as you already know, diabetes, and pastries - this is not entirely compatible concepts. And what to do?

You can, of course, totally reject them. But this is not the solution, because the body can not psychologically prepared for such a strike. And stress is not needed.

On the pages of the blog, I always recommend low-carbohydrate diet, and my recipes usually contain a mild amount of carbohydrates.

But there are some tricks that will inveterate "baker" to cook without fear of undermining the health.

Secrets of the control of carbohydrates during cooking baking

The amount of sugar. You know, if only at ¼ to reduce the amount of sugar in the dish - you hardly notice the difference. Prescription needed to sprinkle the cake with glaze or sprinkle with powdered sugar - do not! Replace sugar with cinnamon powder, and if it is strongly want sweet, then just make a sugar layer is thinner.
Sugar substitutes. Very popular xylitol, sorbitol, is catching on stevia and agave nectar. In America, the agave - the way a substitute for sugar because of its wonderfully low glycemic index. Keep in mind, and especially cooking with sugar substitutes at high temperatures sweetness teryaets so empirically necessary, adjust the recipe amount.
 

Applesauce. Replace the butter unsweetened applesauce. Of course, not all oil is harmful, and, for example, rapeseed oil takes care of the heart, but remember, any oil increases the fat content of cakes, but this is not good!

Nuts, and sprouted wheat. These products contain healthy fats and adequate protein. Protein in diabetes mellitus is one of the major components, namely, he balances the patient's nutrition. Margarine and butter. Try not to use these products during baking as an option you can think of to replace them or reduce to a minimum. The oil high in cholesterol and trans fats, such unhealthy for diabetics.

Soy milk. Yes, I understand that soy milk is hard to find, and the price is frankly bites. However, if your desires and capabilities are the same, try to use soy milk. And as for the usual "mad cow" I will say the same thing as pro margarine - solid palm oil and trans fats, a cow here does not smell! Chocolate. Of course, there are departments in supermarkets, selling a special chocolate for diabetics, but the taste and quality of these products leave much to be desired. It is very rare to find a good chocolate, so I advise you the following - do not buy chocolates with fillings, no bars, discard milk chocolate in favor of black.

Experiment, do not necessarily look for specific recipes, you can take an old grandma's apple pie and "odiabetit" him. Reduce the amount of harmful ingredients, or replace them with more useful. Do not be afraid, you must do it.

If you love baking, then we need a little limited. Remember, people - this creature, which, fortunately, very quickly gets used to everything.

Since that time, patience and desire to live will help to know the true taste of the new favorite cake. Enjoy your meal!