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Post by stelpstra on Sept 21, 2009 12:59:54 GMT -5
My granddaughter is fructose intollerant and I'd like to bake a cake using dextrose or glucose syrup. What are the substitutions for each? How much dextrose or glucose syrup do I use for 1 cup of table sugar?
Thanks!
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Post by colormist on Sept 21, 2009 13:16:04 GMT -5
I think the conversion is 1 to 1, but I also think your efforts will not be fully appreciated. I've tried to make myself cookies or cakes in a similar manner and have always found that it tastes too sweet. I don't eat it and nobody else wants to eat it because it doesn't taste sweet enough.
Making a cake that everyone else can eat and she can blow the candles out on might be more appreciated. And making her something small without sweetener but looks like a cake (like french bread with herb cream cheese--sorry, no good ideas here) that she can enjoy while everyone else eats cake. I always really liked pizza or cinnamon pastry rolls (just a piece of pastry with cinnamon & butter on one side--then rolled up into a log shape & baked).
Of course, if she still enjoys sweets and hasn't developed an extreme aversion to them yet, then she might enjoy it.
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elilly
Junior Member
Posts: 96 
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Post by elilly on Sept 21, 2009 21:00:13 GMT -5
I do a 1:1 sub. Graham loves all of his treats. I even eat some of them. Unlike some of the others here, he does not have an aversion to a sweet taste as he does not associate it with being sick.
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Post by Tammy on Sept 21, 2009 22:38:14 GMT -5
I do 1 : 1 with dextrose, but I also add a little bit of liquid since it is a powder form.
To get the same sweetness, I think it's actually closer to 1 1/2 cup dextrose to 1 cup sugar, but even my sweet and chocolate loving daughter likes it better to leave it at 1 to 1. Plus it helps keep the consistency better.
I "frost" it with SF pudding or SF Cool Whip, which also makes it sweet again.
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Post by stelpstra on Sept 22, 2009 11:21:07 GMT -5
Thanks, everyone. I think I'll give a cake a try. Andie does like sweet things so, here goes!
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Post by sherri on Sept 25, 2009 20:57:27 GMT -5
As a child I remember my grandmother getting very creative like making homemade dough for bread and actually making rolls and conecting them. She would use food coloring and then set them in shapes to bake. Like a giant green dinosaur, a giant red lady bug, a pretty pink umbrella. They where not tall like cake but they sure were cute and unique! As far as cookies go she would make homemade piecrust and roll it and we would use cookie cutters to make shapes and bake. I still make my piecrust cookies today! There is no sugar or sugar substitute as the sight and smell makes me sick. On the bright side more for me most people dont care to share the cookies with me on the count of they don't taste sweet! Be creative and it will make them feel special and not weird at least thats what my gammy did for me and I will always smile for that!
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Post by julienc on Oct 12, 2009 9:31:02 GMT -5
As far as cookies go she would make homemade piecrust and roll it and we would use cookie cutters to make shapes and bake. I still make my piecrust cookies today! I'm going to try this! As gross as it sounds, I eat raw pie crust dough. I'll try baking some of it and see how I like it. Thanks for the idea! |
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Post by sherri on Oct 14, 2009 15:46:40 GMT -5
That is one of my favorite treats! The kids take it and make things like playdough. I love to eat it raw! My husband just shakes his head! If you dont have time to make the crust Marie Callendars Deep Shells are good and no side effects that I have found for myself! Yeah, another dough eater!
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