Reducing sugar in baking.

I am type 2 diabetic and any cake I make for the family I halve the sugar content. They don’t notice and it means I can have a small bit sometimes . I have never used sugar substitutes as my understanding from reading, is that it causes a similar spike in insulin response as normal sugar.

You need to watch carbohydrate intake too.

Great minds Dinahmo!

I half the amount of sugar in cakes and leave it out altogether if there's dried fruit, carrot or banana or some other sweeter in the cake. I make my own jams and can generally cut the sugar by about a third although strawberry doesn't get quite such a good set. Generally we've found things taste better with less sugar.

I make a boiled fruit cake and have nearly halved the sugar. It tastes good. I also make jam and have reduced the sugar. Usually it's equal quantities of fruit and sugar, if not a larger proportion of sugar. I add bout 3/4 sugar to 1:1 fruit. It is more runny but you taste the fruit. You can find recipes for reduced sugar jam online.

Using mashed, very ripe banana works well. I can give you a carrot cake & a banana loaf recipe if you’re interested?

Fine

I half the sugar in cakes, , crumbles etc...turns out f

I left the sugar out of fruit scones, by mistake. They tasted fine.

I have just bought a stevia plant. The leaves do taste incredibly sweet. I'm not sure if there is any way to use it in baking.

I often make shortbread biscuits and halve the amount of sugar in the recipe - they still taste just as good.

You could choose a diabetic cook book if you want to try different recipes. If you prefer to adjust your favourite recipes then, like fevertree, I reduce the sugar by about half. Cut portion size as well, you really won't notice, and freeze what's left, so that you are significantly reducing your sugar intake. If you really can't get on with the reduced sugar taste, some modern sweeteners exactly replace sugar in recipes and taste okay, but may cause adverse effects on the stomach.

I'm not sure Agave syrup is a good substitute to be honest. I think learning to eat less sweet food is better.

teabagwoman in many (most) of my baking recipes, I simply halve the amount of sugar called for. Sometimes I do a taste test before it goes in the cake tin and I might add a bit more.

So far, I haven't had any flops. So what I'm suggesting is, you could just adjust the recipe as far as the sugar content goes.

My husband is type 2 diabetic I use agave syrup.

Erythritol is very good. Granular or powder form

Stevia is a natural sweetener which can be bought in liquid or granular form. Unfortunately to some, including myself, it has a slight bitter taste.
www.diabetes.co.uk/sweeteners/stevia.html