alice
Junior Member
Posts: 66
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Post by alice on Aug 17, 2006 21:32:00 GMT -5
I would like to thank all of you for your help and information on this board! When I found this website about 3 weeks ago, I did the YAHOO dance!! I had been searching literally for 7 weeks for some type of help on line and I found the website by searching for fructose free recipes and happened to find Coley's birthday cake on a food website!! Thankyou Kristen!!
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Post by Tammy on Aug 17, 2006 23:08:12 GMT -5
HI,
I'm so glad you got some use and ideas from the people here. We are by no means professionals, and all are a little bit different, but we're all glad to give our best help.
As for the Jello in the jelly.....I think it's use is not only for taste, but also it gives it the "jelly" type texture. I've never tried it, but I see no reason why you couldn't just use plain gelatin for the same texture. That would eliminate the aspartame for you. I think it would at least be worth a try.
Tammy
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CK
Junior Member
Posts: 95
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Post by CK on Aug 18, 2006 11:39:05 GMT -5
It is so nice to hear your daughter is getting on track with things. I have tried stevia in baking cookies and haven't had the best luck with it. I like stevia in green tea, yogurt, and home made dipping sauces. (It does get bitter if you add too much by accident). I am wondering if you can make a jam with Arrowroot starch or tapioca flour for thickening then add some stevia. Arrowroot and Tapioca thicken like jelly. On this website: www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=384 it says there isn't sugar in either under the nutritional information. I have a quick question on potatoes- What are the safe ways to eat potatoes? You mentioned mashed are fine but the skins of baked are not. Does anyone know if slicing them like french fries with a titch of olive oil on them then baking them is ok? Any info. on potatoes or french fries would be helpful. Thanks. Good luck with everything. |
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