Want to be a baker but feel like you can't because of your diabetes?

Do you ever feel like you can't reach your full potential as a baker because you don't want to have all of those sweets laying around? I have always loved to bake but stopped for many years because I had a really hard time not eating what I made. I recently decided to not let my diabetes stand in my way of doing something I love. So now I do it anyway :)

I would love to hear thoughts from any of you on what you do when you want to bake something but know that you can't let it sit around the house?

Here is an article I wrote recently here on Diabetic Connect with a few options to make it easier on you as a diabetic baker but to still release the baker within.

18 replies

I don't bake like I used to either. My Husband can eat just about anything ,but my Stepson who lives with us is extremely overweight with high blood pressure and was told last year no sodium/low sodium. He was also told not to drink too many soft drinks or eat too many sweets. He does not have diabetes yet but his mom and her family have it.My Stepson also has Spinal Stenosis which is crippling him and he does nothing but sit in bed all day. I prepare meals for him and so does his mother,but he continually gripes about the food not having salt in it or in the case of the ham we buy for sandwiches not tasting right because he claims it should not taste sweet. We buy honey ham or brown sugar ham by Sara Lee which is approved by the American Heart Assoc. I told my husband that with Thanksgiving coming I wanted to cook a Turkey Breast and have found some recipes for cranberry sauce that diabetics can eat. I am also going to try making some other things that not only I can eat but everyone else in the family will enjoy.

I would live in my kitchen if I could- I LOVE to cook and bake! So, I bake it and send it to work with my husband or to school with my kids or deliver to friends and family. Everyone loves homemade treats, especially ones they didn't have to make. It's a win-win for everyone and is a tasty way to show love to my favorite people.

I also love to bake and experiment. Since June, I have made quite a few cakes, but they have been for occasions and so it was easy enough to bake it and take it and leave it behind for others to enjoy. I only bring if requested, and with certain people I know nothing is going to be left so no left over cake for anyone. Last Christmas I managed to make dozens of cookies and not taste one,that was hard I admit it, but I was proud of myself for trusting they were good enough without me testing them for quality assurance, LOL!

Great article. I have stopped baking all together since being diagnosed, much to my husband's disappointment. I can't have it in the kitchen without eating it. I've tried some recipes that use alternate ingredients, but they haven't been satisfactory. Maybe I should try harder.

It does take a lot of experimenting. Coconut flour sucks up any kind of moisture and can make things dry. Almond flour can make things too moist and crumbly. So it takes a while to find a good mix. I also in some, just replace half the flour with other flours and let the wheat flour do it's thing. I baked all day today, it was fun.

I used to bake a lot and also made candy. Not so much any more as it is too much of a temptation. But I do make these items for special occasions and try to reduce the overall carbs by substituting the sugar with Splenda or the flour with almond meal. I've fashioned some reasonable peanut butter truffles and trifles…puddings and custards and cheescakes seem to be the easiest desserts to reduce the carbs in without sacrificing quality.

Same here I have a cabinet full of deserts waiting to be made, cake mixes, but I do bake every once in a while, but I only eat a small piece about every other day and I have to sacrifice other carbs, like a couple of peanut butter crackers, potato's, and other things.

Having your cake and eating it too is a challenge, but it can be done. (good article)

I am like you. I was known for the wonders that came out of my kitchen. Breads, sweets and savories. I did it all, and people loved it. I would always be the one to make a huge tray for work or pass out to neighbors, but of course, I had to test my product.

After I was diagnosed, I also put the beaks on it after the first year. I tried and failed at baking for others without trying what I made. I can't help it. I want to make sure it's good going out. Cutting sugar doesn't really cut the carbs. It made me sad to feel that part of me was over.

So here is my solution. I have been experimenting with using alternate flours and even cooking without flour. The calories are still there, but the carbs are so much less. Coconut and almond flour have become my best friends and once you get the hang of using them, you get a whole new world of yummies.

It's so funny that this should come up this morning, as I have just filled my counter with all the ingredients to make some serious cookies today. The new thing I am going to try is freezing some dough. I usually freeze my cookies and only put out a few at a time for the family or guests. But I am going to freeze them raw and see how that works. Then I can just pop a dozen in the oven and make hubby happy. (he's been hinting it's been a long time) And to my amazement, the alternate flours he doesn't seem to mind at all.

This time of the year is when I used to spend hours upon hours in the kitchen baking all kinds of things. I have cut that back a lot, as I no longer have a work place to share them with and most of my neighbors don't have children and don't want the calories hanging around. I still have a few haunts to share with, and I still get my fix of baking and decorating for others.

To me, there is nothings like the feeling of making someone happy with the food that is shared from my heart. And now...it's even healthier for everyone.

I don't agree. As long as you don't eat what you bake all in one sitting, I dont see why you can't bake anything you want. People with Diabetes can eat things with sugar in them, in moderation, and as long as they take into account the carbs in the baking, and trade them for carbs in something else, for example, if you want to eat a small piece of cake you would not have a potato with dinner. I see no point in depriving yourself when simple trades can be made. No Diabetic body is like another Diabetic body, how one person reacts is not how another might.

Hi Grsnniesophie,I agree to a certain degree with you Grannie. However, you know sugar is not good for us. To have a sliver of cake once in awhile is okay. Like for special occasions, but to participate with the family to eat a piece of cake daily is not a good idea as can lead to real problems in the future. I suggest that you can make diabetic recipes and you and the family enjoy. Yoi will know the number of carbs and not have to guess at a regular recipe.

Since I also have Celiac dies ease, and a host of other issues, I search out recipes that I can easily substitute something for something else. I seldom bake anything but my own bread, having actually lost the cravings for most sweet stuff! My comment was in general, not for anything specific! And I don't replace most gluten containing items for gluten free ones, I just don't have most of them!

Hi again Granniesophie,I did disagree with you but in general as well. From your past posts I knew that you took care of yourself. But, I do thinkeven if we write in general we must keep in mind the many new diabetics that this will effect. That is the main reason I opposed you. Hope you understand and hold no ill feelings. Hugs, VL