Sol:
Can't help much now but you gave me something to think about.
I don't do that too often. Is your Niece, Diabetic ???
If so, my wife's Prayer group is still active. I'll put her name in . Same God !!!
It's a good start.
LOU

In general regular baked goods aren't that good for diabetics as we need lower amounts of carbs as all carbs gets converted to "sugar" in a persons body and a diabetic needs to control the blood sugars. However baked goods with low glycemic index such as whole grain is better than others as it slowly gets gets converted and doesn't give the same spike as refined does. Basically anything high fiber is better. Also there are some flour's that are lower carb. If you look at low carb diets in general and baked goods for that with low fat then you might be able to find a good recipe.

I may be joining you Sol. My DH said some of the women at his work are participating too and wanted to "recruit" me.
We'll see if it happens...

My first question when he told me they wanted me to help with a Diabetic Bake Sale was "What??? Does it have to be sugar free???" He didn't know.

Wouldn't it be ironic (in a sad sort of way) if it turns out to be a 'regular' Bake Sale where they sold the 'full sugar/carb version' to raise money for diabetes research?
Hmmmm.......food for thought....

Deanna (watching this thread closely)

Maybe Grainlady will see this..The key would be to use low glycemic ingredients and portion sizes...

My friends daughter is Type I, and she can eat full sugar stuff because a carb is a carb..and she adjusts her insulin accordingly..however a Type II needs to avoid fast working carbs. I think something very high in fiber and using agave or honey would be a good challenge for you. :o)

My son is a Type I diabetic. He's on a pump & just "juices" himself up before a high-carb meal. I use KA WWW flour in about 90% of my baked goods 'cause it's better for all of us anyway. As others have already said...just have to remember that a 'carb is a carb'...doesn't matter if it's sugar, fruit, or grain. It all get converted into glucose. The slower acting carbs are better...that's why I use KA WWW flour (plus whole grain nutrition).

/t

I have found a few French sites..plse let me know if you need translations..

Desserts are there also..

http://www.recettes-diabetiques.com/dossiers/cat.php?val2=4_05_recettes+desserts+pour+diabetiques

There are more and more..notice even Rice Krispie Treats:)

http://www.diabete-estrie.ca/recettes.htm

I cringe at requests for recipes for "diabetics" or "sugar free", which is why I didn't post any in this thread. I have many books on the subject and recipes I've developed for a health care professional who teaches new patients with blood glucose challanges. She avoids chemical sweeteners, and so do I.

Diabetics/Syndrome X/Insulin Resistant all have individual needs - it's not one-size-fits-all. Many have to be careful with the amount of protein they consume, as well as carbs and type of carbs.

Most so-called diabetic and sugar-free recipes are loaded with all kinds of high-glycemic carbohydrates including white flour or fruit juice (which is just another form of "sugar") - and completely lack any sign of fiber, and are not balanced with fat and protein to slow down the uptake of the carbohydrates.

As an example, there's no such thing as "diabetic" Rice Krispie Treats (LOL). Rice Krispies are absorbed very quickly and have a GI of 82 (out of 100 - glucose is 100) - it won't matter WHAT sugar-free "goo" they are stuck together with, they'll remain high-glycemic.

I agree Terri - the Glycemic Index of Foods (choosing on the lower half of the index) is a piece of the Diabetic/Syndrome X/Insulin Resistance, etc.... puzzle. Total carbs and choosing from carbs that don't quickly raise the blood sugar is important - for nearly everyone - not just diabetics.

Portion size is also important. I make a low-glycemic snack cake with spelt flour, sweetened with agave nectar, in an 8-inch pan that gets cut into 16 pieces and one piece is a serving - that's a 2-inch cube of cake - pretty dang tiny. A serving of my recipe for low-glycemic ice cream (sweetened with agave nectar) is 1/4-cup. My husband's diabetic sister and her diabetic husband scoffed at my serving sizes - I guess I cared more about their food consumption than they ever do.... Those are serving sizes I serve my husband and I, and we're NOT diabetic. But the next day she was surprised that her reading was so low when she expected it to be high from consuming cake and ice cream.

I use Spelt and Kamut for most diabetic-friendly desserts, instead of whole wheat. Because Spelt and Kamut haven't been hybridized, experts figure that's why they are absorbed slower than whole wheat flour. Using whole grain versions of these flours will include the all important fiber. I often use rye, barley, and oat flour because they have a lower GI than whole wheat flour. I also use agave nectar, which has a GI of 11.

-Grainlady

Grainlady :
I've told you before " you're Amazing " but you don't believe me.
This sounds like a very touchy and Scientific subject.
Like you said " it's not one size fits all "

I think Deanna may be right. The Cake Sale may not be for Diabetics but
it probably is to raise Monies for the March of Dimes.
And they will sell all kinds of baked goods.

Sol:
Can you get more info on this and let us know.

Lou

My niece is one of several kids in the family who are very involved in their communities, and even though this particular niece is going to school (halfway through her Master's program) and holding down a full time job, she also takes the time every year to do the bake sale.

She is not diabetic. However, she was requesting these recipes for some of the diabetics she knows will be attending the convention. Pretty cool, isn't she?
So Luigi, get that prayer group in motion, there are many people out there who would benefit from it; my niece and I will certainly appreciate it.

I found a few, good recipes online for her; haven't tested any of them yet, but I'll get back to you on the results ... if they're good.
Monique, those are great links. Please note that la boulange in me might need a little lot of help translating some of them - you're just wonderful, je apprécie votre aide!
Tricia, thank you for the great tip on white whole wheat flour! I think I'd really like to try that too.
Thank you Grainlady, you've been very informative. I'll pass all this information on to her!
And thanks everyone for having taken the time to share your ideas and suggestions.

Sol

Just so we're all on the same page: carbohydrates, when ingested, stimulate the pancreas to release insulin. Insulin is the 'storage hormone' which allows the utilization of glucose. One of the more recent concepts to impact the world of diabetes and its treatment is, how much of an impact does a given food have on my blood insulin and blood sugar levels?

Researchers recruited hundreds of volunteers, fed them various foods each of which contained 100 grams of carbohydrate, and then measured the insulin response to that food. That allowed them to calculate a 'Glycemic Index' (or GI) value They gave them 100 grams of glucose and made that the reference standard; glucose by definition has a GI of 100. A food with a GI of 50 would stimulate insulin release half as much as glucose would; a few foodstuffs actually have a GI higher than glucose (jasmine rice, maltose in beer).

One finds some interesting variations in foods; a white potato and a sweet potato have similar amounts of carbohydrate, but because the sweet potato has lots of fiber the carbs aren't as readily absorbed and thus the insulin response isn't as rapid as with a white potato. The GI of a white potato is around 80; the sweet potato, around 44.

My MIL has summed up the low GI diet as 'If it's white, don't eat it.' That does eliminate a lot of the high GI foods: white bread, white potatoes, white rice. The fiber-laden substitutes like whole wheat bread and brown rice are much better for you from a glycemic standpoint (to say nothing of having other nutritional benefits for you as well).

Some Australian researchers took that a little further with the concept of 'Glycemic Load' or GL, in which the total quantity of a serving is calculated for a more accurate estimate of its impact. For instance, pure sucrose would be terrible for you if you ate a bunch of it, but a teaspoon in your coffee probably ain't gonna upset the apple cart too much. A couple of sucrose-laden soft drinks, though, might.

One of the best reference I have ever found is at the link. David Mendosa is a science writer who's also a diabetic. He translates scientific research into usable insights. He has a lot about the Glycemic Index and Glycemic Load. Check it out.

A lot of related information can be found in the book, "The New Glucose Revolution" by Dr. Jennie Brand-Miller.

Here is a link that might be useful: diabetes link

Sol, Rick Gallop has a great book out called the "GI diet". I have tried many of his recipes and found them all to be excellent. I have never tried any of his desserts becasue I'm no much of a dessert person. However if they are as good as his other recipes, they'll be good!

Here are two I found online...as I say not T&T

Apple Raspberry Coffee Cake

A piece of this fruit laden cake makes a delectable light dessert. It can be refrigerated for up to three days.

1 cup whole wheat flour
1/2 cup wheat bran
1/2 cup brown sugar substitute
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp ground nutmeg
Pinch salt
1/2 cup buttermilk
1/4 cup soft non-hydrogenated margarine, melted and cooled
1/4 cup liquid egg
2 tsp vanilla
1 cup fresh raspberries
1 apple, cored and diced

Topping:
1/3 cup large flake oats
1/4 cup brown sugar substitute
2 tbsp chopped pecans
1 tbsp soft non-hydrogenated margarine

1. In large bowl, whisk together flour, bran, brown sugar substitute, baking powder and soda, cinnamon, nutmeg and salt; set aside.
2. In another bowl, whisk together buttermilk, margarine, egg and vanilla. Pour over flour mixture and stir until moistened. Spread two thirds of the batter into parchment paper lined 8 inch baking pan. Toss raspberries and apple together and sprinkle over batter. Dollop remaining batter and spread gently with wet spatula.
3. Topping: In bowl mix together oats, brown sugar substitute, pecans and margarine until combined. Sprinkle over top of cake; press into batter gently. Bake in 350 F oven for about 30 minutes or until tester inserted in centre comes out clean.

Makes 9 servings.

Chocolate Drop Cookies

These are moist little cookies that are great to eat warm and dunk into a glass of milk for snack time. You might be surprised to see beans in a dessert recipe but it keeps the batter tender and adds fiber the kids wont even know theyre getting. Sometimes it pays to be sneaky.

90g (3oz) non-hydrogenated soft margarine
90g (3oz) wholemeal flour
1 tbsp wheat bran
Sugar substitute equivalent to 120g (4oz) sugar
125ml (¼ pint) cooked white kidney beans
35g (1½oz) unsweetened cocoa powder
90ml (3 fl oz) skim milk
1 egg
2 tsp vanilla
½ tsp baking soda

1. Put white kidney beans, wheat bran and 30ml (1fl.oz) skim milk in food processor and puree until well blended.
2. Put the margarine, flour, sugar substitute, bean puree, cocoa powder, remaining skim milk, egg, vanilla and baking soda in a bowl and beat until combined.
3. Preheat oven to 190C (gas mark 5).
4. Drop batter by heaping teaspoonfuls onto a greaseproof paper lined baking sheet. Bake for about 10 minutes or until firm to the touch. Let cool on a rack.

Makes about 24 cookies.

Storage: Keep in a resealable bag or airtight container for about 3 days at room temperature or in freezer for up to 3 weeks.

I also his low GI recipes for :

Strawberry and Cream Phyllo cups
Apple Pudding
Peach Meringue
Plum Crumble
Carrot Cake
Strawberry Oatmeal Shortcakes
Cranberry Almond Biscotti
Creamy Lemon Squares
Oatmeal Chocolate Chunk Cookies
PannaCotta with Blue Berry Sauce

Let me know if any of them interest you and I'll post the recipe.

I might suggest small, highly flavored biscotti made with whole grains. I have a recipe for maple/cornmeal ones that are pretty good. I do not know if they are suitable for type 11 diabetics. I know they are fairly low in calories and sugar, but are definately a carb.

Sol, I've found through Dad's doctor that anything can be a diabetic friendly food if it's factored into their daily allowance of sugars and carbs and if portion sizes are kept realistic.

That said, a jar of homemade salsa and some homemade wheat or corn tortillas, baked, is much healthier as a snack than a sweet. Dad, however, loves his sugared up, highly sweetened and super-refined food and he's not going to give it up, no matter the health ramifications. So I make things like pecan halves, tossed with a beaten egg white, then sprinkled with a mix of a teaspoonful of cinnamon and artificial sweetener to equal half a cup. I think I used about 3 cups of pecan halves, last time. A handful is a relatively healthy snack, given some other choices.

He also likes carrot cake, so I make carrot cake muffins with whole wheat flour and keep the raisins to a reasonable level, no frosting. Zucchini muffins or bread are another possibility because the zucchini and spices "hide" the whole wheat a bit and the sugar can be reduced without noticing it a lot.

Now, if I could get him to eat those things without a bunch of butter....

anyway, here are a couple of recipes:

CHIPPETY DO DAH!

3/4 cup whole-wheat flour
1/2 cup Splenda No Calorie Sweetener (granulated)
6 tbsp. unsweetened applesauce
1/4 cup canned pure pumpkin
1/4 cup fat-free liquid egg substitute (like Egg Beaters)
2 1/2 tbsp. mini semi-sweet chocolate chips
2 tbsp. brown sugar, not packed
3/4 tsp. vanilla extract
1/4 tsp. baking soda
1/8 tsp. salt

Directions:
Preheat oven to 375 degrees. In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty! MAKES 8 SERVINGS
Serving Size: 1 medium-sized cookie (about 1.5 oz.)
Calories: 88
Fat: 1.5g
Sodium: 93mg
Carbs: 17g
Fiber: 2g
Sugars: 6g
Protein: 3g

Succulent Zucchini Bread
(makes 2 loaves, 10 servings each)

butter-flavored cooking spray
3 large eggs or 3/4 cup egg substitute
1/3 cup canola oil
7 packets DiabetiSweet
1 tablespoon natural vanilla
1 8-ounce can crushed pineapple, packed in natural juice, well drained
2 cups grated zucchini
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 teaspoon salt (optional)
1 cup chopped walnuts or pecans (optional)

1. Preheat the oven to 375°F. Lightly coat two 8-inch loaf pans with cooking spray.
2. In a large bowl, beat the eggs; add the oil, DiabetiSweet, vanilla, pineapple, and zucchini.
3. In a second large bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt (if using). If using, add the walnuts and toss.
4. Mix the dry ingredients into the egg mixture until just combined. Spoon into the prepared loaf pans.
5. Bake for 40 minutes or until a tester inserted near the middle comes out clean. Cool in pan for 5 minutes, then turn out and cool on wire racks.
Note: This fantastic loaf freezes well. You can top it with frozen fat-free, sugar-free vanilla yogurt, if desired.

Per serving (bread only): 118 calories (35% calories from fat), 3 g protein, 5 g total fat (0.6 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 32 mg cholesterol,149 mg sodium

Diabetic exchanges: 1 carbohydrate (1 bread/starch), 1 fat

Hmmm, where is RobinKate? We can all say whatever we want, but she LIVES with it. I'll bet she has some good recipes.

Annie

Well I'm a type 1 diabetic and on a pump and although I can eat however many carbs I want and just dose myself. I can also see the difference between a lower carb or low glycemic carb and even the fast acting insulins work much better for this than the refined quick absorbing carbs that give you high spikes. It also requires much less insulin which is good if you don't want to gain weight. More insulin for me means gaining weight. Unfortunately a carb isn't a carb, they all act differently. If I have a regular slice of white bread at 18g of carbs and 1 g fiber and 2 gr of sugar I need 1.8 units of insulin to keep my bloodsugar at normal. If I have a slice of bread with whole grains and 18 g of carb with 6 g of fiber and 0g of sugar I need only 1 unit of insulin to maintain my bloodsugar. So a carb isn't just a carb when it comes to controlling bloodsugar.

I don't like artificial sweetners so if I eat dessert or baked goods I eat regular ones, but in much smaller portions. I think what would be much better is do a regular recipe with the higher fiber flours available now and reduce sugar/syrup/molasses etc. and then for each baked good provide the amount of carbs broken down into fiber and sugar per serving of that particular goods. Then the person can decide how much to eat based on what works for them.

Well, if I were feeling like my normal self, I'd jump up and down with utmost elation over your contributions. I've been feeling like crap the last few days, so forgive me for not being all over this thread. But I really needed to drag my butt over here to thank you.
Chase, I'd love your low GI recipe for carrot cake, and Lori, I'd appreciate your maple cornmeal biscotti too whenever you guys get a chance.

My niece is all set for the bake sale, as far as recipes go. And she would also like to thank you for your help.
AB, your T & T recipes look good to me. Thanks for sharing them!

Sol

Here you go!

Carrot Cake with Cream Cheese Icing

Source Rick Gallop - The GI Diet

2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground cardomon ( yeah!!)
1/4 tsp ground nutmeg
1/2 cup olive oil
3/4 cup Splenda
1 tsp vanilla
1/2 cup liquid egg
2 cups grated carrot
1 medium apple cored and grated
1/2 cup unsweetened applesauce
1/2 cup juice packed crushed pineapple (unsweetened) drained
1/2 cup toasted chopped walnuts

Preheat oven to 350. Oil an 8 or 9 " round cake pan

Mix together first nine ingredients.

In a separate bowl mix oil, Splenda and vanilla until smooth. Beat in egg. Stir in carrot, apple, applesauce, pineapple and walnuts. Pour over flour mixture and stir until moistened, Spread in prepared pan.

Bake for 45 - 5o minutes until cake tester comes out clean.

Let cool 15 minutes. Run knife around edge and invert onto rack to cool completely.

Cream Cheese Icing

4 oz light cream cheese
1/4 cup yogurt cheese ***
1 TBSP Splenda (or to taste)
1 TBSP frozen Orange Juice concentrate
1/2 tsp vanilla

Beat together until smooth.

*** Yogurt Cheese

Place non fat or low fat yogurt in a sieve lined with cheese cloth. Place sieve over bowl. Cover with plastic wrap and refrigerate for at least 1 hour and up to 4. Discard liquid and transfer yogurt to a bowl

Sharon, I know someone who will love this. Me. I love my carrot cake recipe, and have been using it since I was a teen, but the only healthy ingredient in my recipe is carrots. The rest of it is more of a eat-at-your-own-risk type recipe. I'd like to give your healthier version a try. Thank you!

Sol