Hi, we are avoiding white and brown sugar, and would like to make some baked goods such as banana bread or pumpkin bread. I am looking for links to recipes for "sugar free" (not using sugar substitutes like splenda - we don't like the fake sugars -  and not using white or brown sugar) baked goods. They can contain eggs and oil in reasonable amounts because I know fat free baked goods often have very poor quality.

We also do not use white flour, most of the time use spelt flour since our son is wheat intolerant, so spelt recipes would be helpful, too!

Thanks,
Joyce

You might want to try agave syrup or nectar. It's low on the glycemic scale so it won't spike your blood sugar, but has a nice sweet taste that works well in baked goods. I use it for quickbreads, cookies, muffins, cakes, etc.

Some people use vegetable glycerine, and stevia is another natural choice. You could also try fruit concentrates like pomegranate or blueberry, though they do tend to saturate the batter with their color and taste.

http://www.dadamo.com/typebase4/recipedepictor.cgi?435
substitute accordingly

http://www.dadamo.com/typebase4/recipedepictor.cgi?331

there are many more recipes in typebase/recibase

For the blood types that can have maple syrup, I recommend maple sugar.  It's heavenly instead of sugar.

You can utilize and substitute almost any recipe using white/brown sugar for a 'real' sweetener: agave, maple sugar, date sugar, rapadura, barley malt syrup, rice syrup, blackstrap molasses, honey, and vegetable glycerine (the one exception that is not a 'whole' sourced sugar.

Alia

If you substitute Honey for Sugar:
1>Honey is twice as sweet as Sugar.
2>Then whatever quantity of Honey that turns out to be, reduce the amount of oil in recipe by that amount {and/or liquid}.

Thanks everyone. Great tips.

Quoted from colojd

We also do not use white flour, most of the time use spelt flour since our son is wheat intolerant, so spelt recipes would be helpful, too!

Joyce, spelt is also a wheat, native to southern Europe and western Asia. Just in case you were not aware.   .

I am aware that spelt is an ancient relative of wheat but supposedly does not have properties of modern day wheat.

We buy our own organic spelt berries and grind them into whole grain flour. Our 15 yr old B son really has a hard time with wheat but does not seem to with spelt.

Thanks,
Joyce

Quoted from colojd

I am aware that spelt is an ancient relative of wheat but supposedly does not have properties of modern day wheat.
We buy our own organic spelt berries and grind them into whole grain flour. Our 15 yr old B son really has a hard time with wheat but does not seem to with spelt. Thanks,
Joyce

That's great. Not everyone can deal w/ spelt. Glad you have found something your son can tolerate.

Barley and millet make good flours for B's if he is just wheat intolerant and not celiac. I use vegetable glycerine for baking my self. Use in most any recipe at the rate of half as much as the amount of sugar listed.

Have some millet so will give it a try. Thought barley was an avoid for B's. When my son or I eat even sprouted barley, just does not set well.

If you are looking for a halfway decent substitute for cornmeal, some of us use millet flour/quinoa flour, on a 1:1 ratio. It makes a pretty good 'corn' bread or tortilla (Melissa J adds some rice flour to the tortillas to make them a bit more flexible). Quinoa has that nice slightly acid edge that good cornmeal has, and it tastes just a bit like cornmeal, to me at least.

Thanks, sounds good.

Quoted from Brighid45

If you are looking for a halfway decent substitute for cornmeal, some of us use millet flour/quinoa flour, on a 1:1 ratio. It makes a pretty good 'corn' bread or tortilla (Melissa J adds some rice flour to the tortillas to make them a bit more flexible). Quinoa has that nice slightly acid edge that good cornmeal has, and it tastes just a bit like cornmeal, to me at least.

Brig to the rescue once again!!  Dearle, would you happen to have a nice 'cornbread' recipe you could share w/ us?  

If you have problems with barley, that really sounds like celiac also known as gluten intolerance. If this is so the only safe grains for you as a B would be millet and rice.

Millet "Corn"Bread is in recibase IB! )

Brown rice flour works well for many baked recipes--it's not as fine as white rice flour or sweet rice flour.  I used to bake with it alot in the past, and I believe it provides comparable results to spelt baked products.

I may have also used a partial ratio of oat flour.  However, you could probably substitute 100% of the brown rice flour for the spelt flour with good results.

Alia

Quoted from lola

Millet "Corn"Bread is in recibase IB! )

Thanks Lola!  

We sometimes use the raw type sugar called demarra sugar. It is the kind that is not fully refined and has the brown cane juice in it. Has kind of a molasses taste to it. I am guessing that because it is not as refined, has more of the natural nutrients. Anyone know info about this sugar?

Quoted from colojd

We sometimes use the raw type sugar called demarra sugar. It is the kind that is not fully refined and has the brown cane juice in it. Has kind of a molasses taste to it. I am guessing that because it is not as refined, has more of the natural nutrients. Anyone know info about this sugar?

Oh yes, I think it may also be called rapadura. I started a thread on this last year. It was decided it was a no-no. In a later thread, it was decided it was ok. So, who knows?  

http://www.dadamo.com/forum/archivea/config.pl?read=76804

the issue is only for B nons....

Thanks for the link.

I will check the product we have, don't think it is sucanat but have seen that in stores. All I know is that it is a coarser grain sugar and is brown in color and I think the package said it was cold expelled to keep the cane juice in it. Did have a molasses type flavor. I found if using it in cooking/baking you almost had to soften it in a liquid otherwise it stayed kind of coarse in the final product.

I believe rapadura is considered the only 'true', unrefined sugar on the market.  

If it's not at one's HFS, grocery store, or Whole Foods one can order it through Rapunzel:
http://www.rapunzel.com/products/rapunzel/rapunzel_baking_rapadura.html


Alia