Many recipes can be easily adapted to make
them more suitable for diabetics.
- The first step is to do away with the sugar or replace it an artificial sweetener; fructose is no longer recommended as a replacement.Baking with artificial sweetners might however be a challenge.
- Replace flour with wholewheat flour, nutty wheat or partly with bran
flakes and/or wholewheat ProNutro.
- Add mashed white beans to doughs to lower the Glycemic Index and introduce
more fibre. (Reduce the liquid and add more baking powder if you do
- Avoid potatoes and replace pastas with their whole wheat versions.