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Baked goods without refined sugar   This thread currently has 1,902 views. Print Print Thread
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colojd
Thursday, November 16, 2006, 11:22pm Report to Moderator Report to Moderator

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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
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Brighid45
Thursday, November 16, 2006, 11:27pm Report to Moderator Report to Moderator

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Kyosha Nim
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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.


Everyone is entitled to his or her informed opinion. --H. Ellison
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Lola
Friday, November 17, 2006, 1:29am Report to Moderator Report to Moderator

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Victoria
Friday, November 17, 2006, 2:48am Report to Moderator Report to Moderator

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



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Alia Vo
Friday, November 17, 2006, 2:57am Report to Moderator Report to Moderator

Kyosha Nim
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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


Alia A. Vo
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Schluggell
Friday, November 17, 2006, 8:47am Report to Moderator Report to Moderator

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Kyosha Nim
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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}.


Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
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colojd
Friday, November 17, 2006, 3:11pm Report to Moderator Report to Moderator

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Thanks everyone. Great tips.
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italybound
Friday, November 17, 2006, 3:59pm Report to Moderator Report to Moderator

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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.   .




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pkarmeier  -  Friday, November 17, 2006, 4:16pm
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colojd
Friday, November 17, 2006, 4:04pm Report to Moderator Report to Moderator

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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
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italybound
Friday, November 17, 2006, 4:17pm Report to Moderator Report to Moderator

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Kyosha Nim
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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.




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pkarmeier  -  Friday, November 17, 2006, 10:29pm
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gulfcoastguy
Friday, November 17, 2006, 5:26pm Report to Moderator Report to Moderator

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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.
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colojd
Friday, November 17, 2006, 6:25pm Report to Moderator Report to Moderator

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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.
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Brighid45
Friday, November 17, 2006, 6:33pm Report to Moderator Report to Moderator

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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.


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colojd
Friday, November 17, 2006, 7:39pm Report to Moderator Report to Moderator

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Thanks, sounds good.
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italybound
Friday, November 17, 2006, 10:31pm Report to Moderator Report to Moderator

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Kyosha Nim
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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?  



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gulfcoastguy
Saturday, November 18, 2006, 12:33am Report to Moderator Report to Moderator

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Kyosha Nim
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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.
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Lola
Saturday, November 18, 2006, 12:55am Report to Moderator Report to Moderator

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Sa Bon Nim
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Millet "Corn"Bread is in recibase IB! )


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!
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Alia Vo
Saturday, November 18, 2006, 2:42am Report to Moderator Report to Moderator

Kyosha Nim
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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


Alia A. Vo
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pkarmeier  -  Saturday, November 18, 2006, 2:45am
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italybound
Saturday, November 18, 2006, 3:55am Report to Moderator Report to Moderator

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Quoted from lola
Millet "Corn"Bread is in recibase IB! )


Thanks Lola!  



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Lola
Saturday, November 18, 2006, 4:02am Report to Moderator Report to Moderator

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Sa Bon Nim
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''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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colojd
Saturday, November 18, 2006, 5:20pm Report to Moderator Report to Moderator

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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?
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italybound
Saturday, November 18, 2006, 5:58pm Report to Moderator Report to Moderator

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Kyosha Nim
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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?  



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Lola
Saturday, November 18, 2006, 7:24pm Report to Moderator Report to Moderator

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Sa Bon Nim
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''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!

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colojd
Saturday, November 18, 2006, 8:04pm Report to Moderator Report to Moderator

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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.
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Alia Vo
Sunday, November 19, 2006, 9:05pm Report to Moderator Report to Moderator

Kyosha Nim
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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


Alia A. Vo
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