Cupcake Recipes for diabetics
By Jasmine Kaloudis
So I started to search out ways to indulge in gluten free cupcake recipes that weren’t loaded down with sugar or white flour but didn’t compromise on taste. High glycemic foods cause your blood sugar to spike, raising insulin levels. Unfortunately, most gluten free flours use a combination of high glycemic ingredients like rice flour, potato starch, tapioca flour and sorghum flour. So while the gluten is missing, all the blood sugar-spiking effects are still there.
After searching, tasting and cupcaking I found Kelley Herring of the Healing Gourmet. Her company educates on how foods promote vitality and protect against disease. Kelley is the Editor-in-Chief of the Healing Gourmet book series published by McGraw-Hill, including Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol, Eat to Boost Fertility and Your Plate, Your Fate. In her Guilt-Free Desserts Guide is a 80 page recipe book filled with such treats as gluten free cheesecake, cupcakes, brownies, cakes, cookies, creme brulee, mousses and pies… OH MY! I have been baking and chocholating my way through her recipes so my cupboard no longer has things like white sugar, butter or white flour but has been replaced by agave syrup, apple sauce, stevia, coconut oil, coconut flour and so many other fun and thigh-friendly ingredients.
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