Guest guest Posted October 25, 2009 Report Share Posted October 25, 2009 Hi Bunny; Yes, Agave would be a good choice. Pure fructose powder is also, since both are very low on the glycemic index. Depending on which you use, you may have to adjust the liquid in a recipe. Also, in general, replace any oil or shortening in a recipe with unsweetened applesauce. There's lots of good recipes in the files for this list on the web page. Here's my birthday cake recipe, which uses the syrup: Mix together: 1 1/2 cups gf flour ½ cup cocoa powder 1 tsp. guar gum 1 ¼ tsp. Baking soda In a separate bowl, mix wet ingredients: 2/3 cup Agave syrup 2 tsp. Vanilla 1 cup water ½ cup unsweetened apple sauce 1 tbsp ground flax seed plus 3 tbsp water Preheat oven to 350 degrees. Mix all ingredients together until smooth, then spread into non-stick bundt cake pan. Bake 40 minutes. When baked, let cake cool IN pan for 15 minutes, turn out onto rack and let cool 1 hour. While cooling, make gluten-free chocolate frosting, as follows: In food processor, blend until very smooth: 1 cup soaked almonds ½ cup cocoa powder ½ cup Agave syrup 1 tsp. Vanilla Deborah Hi everyone, I am quite new to the group and haven't posted much but I was wondering if anyone could give me a bit of assistance? I am vegetarian/gluten free, and my son is vegan/gluten free, my Dad is a gluten free diabetic. I want to make him a birthday cake but I'm not very well informed on the diabetic issue. Is the agave nectar that I have seen in some of the recipes suitable? How do I count the sugar units in a cake? Does anyone have a recipe for a Birthday cake that they could share with me please? It would be great if someone had a GF/Vegan/diabetic friendly recipe. thanks very much, Bunny . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2009 Report Share Posted October 25, 2009 Or xylitol or stevia. Some people cannot tolerate much fructose, and it is still a sugar, though not processed by the body the same way as glucose. Some people cut a watermelon in half and put candles in it, which might be a possibility. Or one of the following: http://www.thespunkycoconut.com/2009/08/grain-free-coffee-cake-gluten-free.html http://affairsofliving.blogspot.com/2009/05/apple-pear-streusal-cake-gluten-free\ ..html Pam On Sun, Oct 25, 2009 at 7:34 AM, little bunny <l1ttlef1uffybunny > wrote: > > > Hi everyone, > I am quite new to the group and haven't posted much but I was wondering if > anyone could give me a bit of assistance? I am vegetarian/gluten free, and > my son is vegan/gluten free, my Dad is a gluten free diabetic. I want to > make him a birthday cake but I'm not very well informed on the diabetic > issue. Is the agave nectar that I have seen in some of the recipes suitable? > How do I count the sugar units in a cake? Does anyone have a recipe for a > Birthday cake that they could share with me please? It would be great if > someone had a GF/Vegan/diabetic friendly recipe. > thanks very much, > Bunny > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2009 Report Share Posted October 26, 2009 Hi Deborah, that's wonderful, thanks very much! Bunny --- On Sun, 25/10/09, Deborah Pageau <dpageau wrote: Deborah Pageau <dpageau Re: A bit of help " vegan gluten free list " Sunday, 25 October, 2009, 7:17 PM Hi Bunny; Yes, Agave would be a good choice. Pure fructose powder is also, since both are very low on the glycemic index. Depending on which you use, you may have to adjust the liquid in a recipe. Also, in general, replace any oil or shortening in a recipe with unsweetened applesauce. There's lots of good recipes in the files for this list on the web page. Here's my birthday cake recipe, which uses the syrup: Mix together: 1 1/2 cups gf flour ½ cup cocoa powder 1 tsp. guar gum 1 ¼ tsp. Baking soda In a separate bowl, mix wet ingredients: 2/3 cup Agave syrup 2 tsp. Vanilla 1 cup water ½ cup unsweetened apple sauce 1 tbsp ground flax seed plus 3 tbsp water Preheat oven to 350 degrees. Mix all ingredients together until smooth, then spread into non-stick bundt cake pan. Bake 40 minutes. When baked, let cake cool IN pan for 15 minutes, turn out onto rack and let cool 1 hour. While cooling, make gluten-free chocolate frosting, as follows: In food processor, blend until very smooth: 1 cup soaked almonds ½ cup cocoa powder ½ cup Agave syrup 1 tsp. Vanilla Deborah Hi everyone, I am quite new to the group and haven't posted much but I was wondering if anyone could give me a bit of assistance? I am vegetarian/gluten free, and my son is vegan/gluten free, my Dad is a gluten free diabetic. I want to make him a birthday cake but I'm not very well informed on the diabetic issue. Is the agave nectar that I have seen in some of the recipes suitable? How do I count the sugar units in a cake? Does anyone have a recipe for a Birthday cake that they could share with me please? It would be great if someone had a GF/Vegan/diabetic friendly recipe. thanks very much, Bunny . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2009 Report Share Posted October 26, 2009 Hi Pam, thanks for the reply. They look lovely, I am in the UK and I'm not sure what xylitol or stevia are. Are they brands of powdered sweetener? We have canderel over here, do you know if I could substitute with that? Is the Agave syrup a fructose? thanks again, Bunny --- On Sun, 25/10/09, pdw <pdworkman wrote: pdw <pdworkman Re: A bit of help Sunday, 25 October, 2009, 8:23 PM Or xylitol or stevia. Some people cannot tolerate much fructose, and it is still a sugar, though not processed by the body the same way as glucose. Some people cut a watermelon in half and put candles in it, which might be a possibility. Or one of the following: http://www.thespunk ycoconut. com/2009/ 08/grain- free-coffee- cake-gluten- free.html http://affairsofliv ing.blogspot. com/2009/ 05/apple- pear-streusal- cake-gluten- free.html Pam On Sun, Oct 25, 2009 at 7:34 AM, little bunny <l1ttlef1uffybunny@ .co. uk > wrote: > > > Hi everyone, > I am quite new to the group and haven't posted much but I was wondering if > anyone could give me a bit of assistance? I am vegetarian/gluten free, and > my son is vegan/gluten free, my Dad is a gluten free diabetic. I want to > make him a birthday cake but I'm not very well informed on the diabetic > issue. Is the agave nectar that I have seen in some of the recipes suitable? > How do I count the sugar units in a cake? Does anyone have a recipe for a > Birthday cake that they could share with me please? It would be great if > someone had a GF/Vegan/diabetic friendly recipe. > thanks very much, > Bunny > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2009 Report Share Posted October 26, 2009 Agave is a natural product, syrup concentrated from the sap of a cactus. When it comes to managing blood sugar in diabetics, the position of a food on the Glycemic Index is the key factor. The lower on the Index, the better. Perhaps surprisingly, fructose ranks right near the bottom of the index. Agave is also very low, even lower than brown rice. Deborah Hi Pam, thanks for the reply. They look lovely, I am in the UK and I'm not sure what xylitol or stevia are. Are they brands of powdered sweetener? We have canderel over here, do you know if I could substitute with that? Is the Agave syrup a fructose? thanks again, Bunny --- On Sun, 25/10/09, pdw <pdworkman wrote: pdw <pdworkman Re: A bit of help Sunday, 25 October, 2009, 8:23 PM Or xylitol or stevia. Some people cannot tolerate much fructose, and it is still a sugar, though not processed by the body the same way as glucose. Some people cut a watermelon in half and put candles in it, which might be a possibility. Or one of the following: http://www.thespunk ycoconut. com/2009/ 08/grain- free-coffee- cake-gluten- free.html http://affairsofliv ing.blogspot. com/2009/ 05/apple- pear-streusal- cake-gluten- free.html Pam On Sun, Oct 25, 2009 at 7:34 AM, little bunny <l1ttlef1uffybunny@ .co. uk > wrote: > > > Hi everyone, > I am quite new to the group and haven't posted much but I was wondering if > anyone could give me a bit of assistance? I am vegetarian/gluten free, and > my son is vegan/gluten free, my Dad is a gluten free diabetic. I want to > make him a birthday cake but I'm not very well informed on the diabetic > issue. Is the agave nectar that I have seen in some of the recipes suitable? > How do I count the sugar units in a cake? Does anyone have a recipe for a > Birthday cake that they could share with me please? It would be great if > someone had a GF/Vegan/diabetic friendly recipe. > thanks very much, > Bunny > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2009 Report Share Posted October 26, 2009 Stevia is an herb. Xylitol is a sugar alcohol (like sorbitol, malitol) that I have just seen hitting our health food store shelves in the past week, though it has been available in the US for longer. Agave syrup is mostly fructose, a much higher percentage than high fructose corn syrup, honey, etc. There is much debate about how agave an high-fructose offerings are handled by diabetics. Some see it as an ideal sweetener for diabetics, while others see problems. My concern would be with it lowering blood sugar (hypoglycemia) rather than raising blood sugar. Because fructose has to be processed by the liver, and needs glucose in order to be metabolized, the liver may pull glucose from the blood in order to metabolize it. This is how scientists intentionally cause hypoglycemia in lab rats, give them pure fructose. I know that I am quite sensitive to fructose and it does make me hypoglycemic. I have used agave syrup in some baking, in small amounts. Pam On Mon, Oct 26, 2009 at 11:33 AM, little bunny < l1ttlef1uffybunny wrote: > > > Hi Pam, > thanks for the reply. They look lovely, I am in the UK and I'm not sure > what xylitol or stevia are. Are they brands of powdered sweetener? We have > canderel over here, do you know if I could substitute with that? > Is the Agave syrup a fructose? > thanks again, > Bunny > > --- On Sun, 25/10/09, pdw <pdworkman <pdworkman%40gmail.com>> > wrote: > > pdw <pdworkman <pdworkman%40gmail.com>> > Re: A bit of help > To: <%40> > Sunday, 25 October, 2009, 8:23 PM > > > > > Or xylitol or stevia. Some people cannot tolerate much fructose, and it is > > still a sugar, though not processed by the body the same way as glucose. > > Some people cut a watermelon in half and put candles in it, which might be > a > > possibility. Or one of the following: > > http://www.thespunk ycoconut. com/2009/ 08/grain- free-coffee- > cake-gluten- free.html > > http://affairsofliv ing.blogspot. com/2009/ 05/apple- pear-streusal- > cake-gluten- free.html > > > Pam > > On Sun, Oct 25, 2009 at 7:34 AM, little bunny <l1ttlef1uffybunny@ .co. > uk > > > wrote: > > > > > > > > > Hi everyone, > > > I am quite new to the group and haven't posted much but I was wondering > if > > > anyone could give me a bit of assistance? I am vegetarian/gluten free, > and > > > my son is vegan/gluten free, my Dad is a gluten free diabetic. I want to > > > make him a birthday cake but I'm not very well informed on the diabetic > > > issue. Is the agave nectar that I have seen in some of the recipes > suitable? > > > How do I count the sugar units in a cake? Does anyone have a recipe for a > > > Birthday cake that they could share with me please? It would be great if > > > someone had a GF/Vegan/diabetic friendly recipe. > > > thanks very much, > > > Bunny > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2009 Report Share Posted October 26, 2009 Small amounts of any sweetener is all that anyone should ever use since they are empty calories. This thread was originally regarding a special occasion birthday cake. The small amount in the recipe is shared by everyone, so the intake by each individual is small. When the recipe is of particular concern for a diabetic, hyperglycemia is of more concern than hypoglycemia. The latest information on artificial sweeteners presented by Dr. Michael Greger in his review of the nutritional literature for 2009 suggests that long-term use of Xylitol is potentially harmful. According to his report, the only zero-calorie sweetener that passed all the safety tests is Erythritol (brand name Z-Sweet). I have not yet seen any available in my area but I'm keeping my eye open for it. Deborah Stevia is an herb. Xylitol is a sugar alcohol (like sorbitol, malitol) that I have just seen hitting our health food store shelves in the past week, though it has been available in the US for longer. Agave syrup is mostly fructose, a much higher percentage than high fructose corn syrup, honey, etc. There is much debate about how agave an high-fructose offerings are handled by diabetics. Some see it as an ideal sweetener for diabetics, while others see problems. My concern would be with it lowering blood sugar (hypoglycemia) rather than raising blood sugar. Because fructose has to be processed by the liver, and needs glucose in order to be metabolized, the liver may pull glucose from the blood in order to metabolize it. This is how scientists intentionally cause hypoglycemia in lab rats, give them pure fructose. I know that I am quite sensitive to fructose and it does make me hypoglycemic. I have used agave syrup in some baking, in small amounts. Pam . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2009 Report Share Posted October 26, 2009 You're very welcome Bunny. I hope you have a wonderful party. Please let us know how it goes! Deborah Hi Deborah, that's wonderful, thanks very much! Bunny --- On Sun, 25/10/09, Deborah Pageau <dpageau wrote: Deborah Pageau <dpageau Re: A bit of help " vegan gluten free list " Sunday, 25 October, 2009, 7:17 PM Hi Bunny; Yes, Agave would be a good choice. Pure fructose powder is also, since both are very low on the glycemic index. Depending on which you use, you may have to adjust the liquid in a recipe. Also, in general, replace any oil or shortening in a recipe with unsweetened applesauce. There's lots of good recipes in the files for this list on the web page. Here's my birthday cake recipe, which uses the syrup: Mix together: 1 1/2 cups gf flour ½ cup cocoa powder 1 tsp. guar gum 1 ¼ tsp. Baking soda In a separate bowl, mix wet ingredients: 2/3 cup Agave syrup 2 tsp. Vanilla 1 cup water ½ cup unsweetened apple sauce 1 tbsp ground flax seed plus 3 tbsp water Preheat oven to 350 degrees. Mix all ingredients together until smooth, then spread into non-stick bundt cake pan. Bake 40 minutes. When baked, let cake cool IN pan for 15 minutes, turn out onto rack and let cool 1 hour. While cooling, make gluten-free chocolate frosting, as follows: In food processor, blend until very smooth: 1 cup soaked almonds ½ cup cocoa powder ½ cup Agave syrup 1 tsp. Vanilla Deborah Hi everyone, I am quite new to the group and haven't posted much but I was wondering if anyone could give me a bit of assistance? I am vegetarian/gluten free, and my son is vegan/gluten free, my Dad is a gluten free diabetic. I want to make him a birthday cake but I'm not very well informed on the diabetic issue. Is the agave nectar that I have seen in some of the recipes suitable? How do I count the sugar units in a cake? Does anyone have a recipe for a Birthday cake that they could share with me please? It would be great if someone had a GF/Vegan/diabetic friendly recipe. thanks very much, Bunny . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2009 Report Share Posted October 28, 2009 Hi Pam, Thanks so much. I have now tracked down Xylitol online. My Dad is a type II diabetic so we are going to give the agave syrup a go and he'll do stick tests. Thanks for the word of caution, we now know to take it easy and monitor his sugar. The help is much appreciated, Bunny --- On Mon, 26/10/09, pdw <pdworkman wrote: pdw <pdworkman Re: A bit of help Monday, 26 October, 2009, 5:56 PM Stevia is an herb. Xylitol is a sugar alcohol (like sorbitol, malitol) that I have just seen hitting our health food store shelves in the past week, though it has been available in the US for longer. Agave syrup is mostly fructose, a much higher percentage than high fructose corn syrup, honey, etc. There is much debate about how agave an high-fructose offerings are handled by diabetics. Some see it as an ideal sweetener for diabetics, while others see problems. My concern would be with it lowering blood sugar (hypoglycemia) rather than raising blood sugar. Because fructose has to be processed by the liver, and needs glucose in order to be metabolized, the liver may pull glucose from the blood in order to metabolize it. This is how scientists intentionally cause hypoglycemia in lab rats, give them pure fructose. I know that I am quite sensitive to fructose and it does make me hypoglycemic. I have used agave syrup in some baking, in small amounts. Pam On Mon, Oct 26, 2009 at 11:33 AM, little bunny < l1ttlef1uffybunny@ .co. uk> wrote: > > > Hi Pam, > thanks for the reply. They look lovely, I am in the UK and I'm not sure > what xylitol or stevia are. Are they brands of powdered sweetener? We have > canderel over here, do you know if I could substitute with that? > Is the Agave syrup a fructose? > thanks again, > Bunny > > --- On Sun, 25/10/09, pdw <pdworkman (AT) gmail (DOT) com <pdworkman%40gmail. com>> > wrote: > > pdw <pdworkman (AT) gmail (DOT) com <pdworkman%40gmail. com>> > Re: [Vegan-and-Gluten- Free] A bit of help > Vegan-and-Gluten- Free@ .com<Vegan-and-Gluten- Free%40grou ps.com> > Sunday, 25 October, 2009, 8:23 PM > > > > > Or xylitol or stevia. Some people cannot tolerate much fructose, and it is > > still a sugar, though not processed by the body the same way as glucose. > > Some people cut a watermelon in half and put candles in it, which might be > a > > possibility. Or one of the following: > > http://www.thespunk ycoconut. com/2009/ 08/grain- free-coffee- > cake-gluten- free.html > > http://affairsofliv ing.blogspot. com/2009/ 05/apple- pear-streusal- > cake-gluten- free.html > > > Pam > > On Sun, Oct 25, 2009 at 7:34 AM, little bunny <l1ttlef1uffybunny@ .co. > uk > > > wrote: > > > > > > > > > Hi everyone, > > > I am quite new to the group and haven't posted much but I was wondering > if > > > anyone could give me a bit of assistance? I am vegetarian/gluten free, > and > > > my son is vegan/gluten free, my Dad is a gluten free diabetic. I want to > > > make him a birthday cake but I'm not very well informed on the diabetic > > > issue. Is the agave nectar that I have seen in some of the recipes > suitable? > > > How do I count the sugar units in a cake? Does anyone have a recipe for a > > > Birthday cake that they could share with me please? It would be great if > > > someone had a GF/Vegan/diabetic friendly recipe. > > > thanks very much, > > > Bunny > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2009 Report Share Posted October 28, 2009 Bunny, for the most up-to-date information for your Dad on how to reduce and even recover from type II diabetes, this may be the best bet: http://www.pcrm.org/health/diabetes/ Deborah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2009 Report Share Posted October 30, 2009 Hi Deborah, that's lovely, thanks very much. Bunny --- On Wed, 28/10/09, Deborah Pageau <dpageau wrote: Deborah Pageau <dpageau Re: A bit of help Wednesday, 28 October, 2009, 7:41 PM Bunny, for the most up-to-date information for your Dad on how to reduce and even recover from type II diabetes, this may be the best bet: http://www.pcrm. org/health/ diabetes/ Deborah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2009 Report Share Posted November 1, 2009 On Oct 26, 2009, at 2:54 PM, Deborah Pageau wrote: > Erythritol (brand name Z-Sweet). I have not yet seen any available > in my area but I'm keeping my eye open for it. ======= I found some at Whole Foods. I don't use sweeteners of any kind as I don't drink anything other than water. however, my husband said it wasn't bad. he prefers stevia though Shez -- Giving you the latest news and information about homeschooling http://www.examiner.com/x-10127-Norfolk-Homeschooling-Examiner Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.