- May 16, 2012 at 4:01 pm #82046
Anyone have a cake recipe they can recommend that does not include almond flour or xylitol?? We have a couple birthdays coming up and and I’m pulling my hair out trying to find something that will work.May 16, 2012 at 6:20 pm #82066
ColleenMemberTopics: 2Replies: 9
Try this link. It needs a little tweeking, like replacing the agave with another sweetener, and making the icing a different way. But, it might give you some ideas of how to start a recipe that suits your needs.May 16, 2012 at 6:26 pm #82069
ColleenMemberTopics: 2Replies: 9
Here’s another one! This one seems more fitting to the diet. Just replace the sugar, with Xylitol and the milk with coconut milk, and the vanilla with vanilla beans or vanilla powder.May 17, 2012 at 9:33 pm #82177
carrielMemberTopics: 13Replies: 37
I haven’t tried this one yet but have been saving the recipe! (looked promising!)
I’m thinking it best to omit the coconut extract and was planning on using fresh lemon juice. (I’m not a big fan of stevia but I’m trying!!?! to get used to it!)
Good luck on finding the perfect ‘approved’ b-day cake!!
CarrieMay 19, 2012 at 4:04 am #82315
I would like to say…it is VERY difficult to find an extract without alcohol. i have found some flavorings and stuff. i also have posted in here where to find some of these HARD TO FIND ingredients. i found them to be alcohol and sugar free. she said she didnt want to use Xyitol. You can substitute with Stevia or Yacon Syrup.
you can also use the flour of your choice in any recipe..you may just have to experiment on tweaking it..according to what flours you use. i myself am still trying to find one i like. running out of options but not sure what all my options are.
****Note on Xyitol: I have recently discovered there are two types of xylitol. One comes from the birch tree, the other from corn. The corn one is NOT good for candida. You will need the birch tree kind..May 19, 2012 at 8:44 am #82355
Thanks everyone for all your replies! I’m pretty used to baking gluten free but substituting the sugar seems to be my biggest issue. I just got some yacon syrup but haven’t used it yet…and plan to use it sparingly, that stuff is expensive! I will check these recipes out. I used to make cupcakes with coconut flour and honey before I found out about candida. I’m not sure why the xylitol bothers us, it is the birch tree kind. And, I use frontier alcohol free vanilla which is also sugar free…it’s just vanilla, glycerine, and water.
Maybe I’ll try a mix of yacon and stevia. I also have glycerin but it seems to have a little of a laxative effect if too much is used :p
I just found this recipe and I think it may be worth trying, I just have to replace the sweetener and would probably use whipped sour cream (from homemade sour cream) to “frost it”. http://www.healthfulpursuit.com/2011/02/lovers-chocolate-raspberry-quinoa-cake/
Anyways, we’ll see what I end up with. Thanks everyone!May 25, 2012 at 12:16 am #83001
yes the yacon syrup is VERY expensive…
someone just mentioned something about Viv Agave Organic Blue Agave Inulin with Organic Vanilla. it looks and sounds wonderful.. but need to get an ok on it..it says it has zero sugar in it but yet tastes sweet. so not sure. may be an option for a sweetener.
there is also some honey i found that is made with xylitol in it. its made by Natures Hollow..
i been searching all over for something more normal to eat and drink so it doesnt seem so out of wack.
i am still trying to figure out a bread recipe that i like. i am unsure if we can use xanthum gum. or guar gum..but some of these recipes call for it for being a thickener and its needed..so i am stunned on that as well.May 25, 2012 at 8:53 am #83042
I was really curious about the agave inulin too, it sounds really good! I know they sell it on the Whole Approach website. Even if it would just be ok for the occasional cake or cookie that would be great!
I really don’t mind stevia for certain things, it just seems a little weird in baked goods.
Xanthan gum and guar gum are used as binders in baked goods, it helps them not crumble apart. I’m not sure if they’re allowed either but I do know that xanthan gum is often derived from corn so that could be an issue. And guar gum can be hard to digest. I think you can usually use flax and water to form a gel that helps bind. Now, if you’re baking with almond flour it doesn’t usually need xanthan or guar, not sure if that’s an option for you…I don’t seem to do well with almonds right now 🙁
It is definitely challenging to bake candida diet friendly stuff will all the restrictions!
One thing I’m really confused about is why some low glycemic sweeteners seem to be ok while others are not?May 26, 2012 at 2:18 am #83097
i agree..its VERY hard to bake anything. well i am going to try xanthum gum..hopefully it will be ok. i mean it doesnt take much to use. i gotta have some descent bread before i pull my hair out. LOL
the blue agave inulin wont work.its fructose. i agree. i dont know the difference between those and also the flours…
oh i read we cant have quinoa. i think some of this should just be a test food and see what happens.
i have tried almond, coconut, buckwheat and oat bran flours. none of which are good to me.
so next in line is millet. i would like to try the sorghum but i think that one is a toss up on whether we can or not. This gets so frustrating….buying all this odd stuff and organic. this is really beyond my budget. its sure costly me dearly. so something’s gotta give somewhere. and for me..it seems to be the breads…May 26, 2012 at 2:40 am #83100
Well i think guar gum is the better of the two..what do you think?
Xnthan gum, pronounced like “zanthan gum,” is a natural food additive produced through the fermentation of certain sugars mixed with bacteria. It can be found in desserts, convenience foods, gravies, dairy products and low-calorie foods. Xanthan gum can replace the gluten in yeast breads and other baked goods, and it can add depth to your salad dressing.
Why Xanthan Gum
Xanthan gum is an all-natural product that can add emulsive components to salad dressing, making it smoother, and keeping particles of herbs and spices evenly distributed while helping the dressing to cling well to the salad. Smooth body and viscosity are also positive results of adding xanthan gum to your home recipe.
How Much to Use
Depending on your dressing’s acidity and other factors, the appropriate amount should range between .1 percent and .5 percent, meaning a little xanthan gum goes a long way, according to Editor-in-Chief Lynn A. Kuntz’s article on the website Food Product Design. If you add too much, the consistency of your salad dressing will be stringy, gloppy, slippery or slick. One way bakers at Bob’s Red Mill suggest measuring xanthan gum is to use 1/2 teaspoon for every 1 cup of liquid when making dressings.
Nutrition in Xanthan Gum
Nutritionally, xanthan gum is composed of carbohydrates and contains 7 grams of fiber per tablespoon. This high amount of fiber can cause bloating and flatulence, which you can generally avoid by consuming very small amounts until your system adjusts to the fiber increase. Drinking plenty of water may also help reduce problems. A diet high in fiber may aid in the absorption of minerals like calcium and iron, help manage cholesterol, stabilize blood sugar, improve your immune system and maintain a good digestive environment, according to expert on cardiovascular and brain physiology Dr. Paul Gross.
Guar gum is a fiber from the bean of the guar plant. This byproduct turns up in foods, medication, paper, textiles and cosmetics. The plant grows in arid climates including Pakistan and India. The guar plant can grow to a height of over 9 feet, and growers typically harvest this plant in the summer.
How to Use Guar Gum to Bake
Guar gum is a thickener often used in gluten-free baking to replace the protein structure that gluten provides. Available in health food stores and some supermarkets, guar gum is made from the seed of the plant cyamopsis tetragonolobus — a legume and part of the pea family. MayoClinic.com notes that guar gum is also used in weight-loss products because of its high-fiber content, which delays carbohydrate absorption in the small intestine. Guar gum gives baked goods greater elasticity, improves texture and extends shelf life.
According to the “Encyclopedia of Natural Medicine,” guar gum’s high fiber content makes it a useful laxative. You can also use guar gum to treat diarrhea, reduce your cholesterol levels, lower your blood pressure and lose weight. However, current scientific studies do not support the purported medicinal benefits of guar gum. In fact, a review published in the June 2001 issue of “The American Journal of Medicine” found that guar gum was not effective for reducing weight in clinical trials. The authors also concluded that the risks associated with guar gum outweigh the benefits of using it for weight loss. Side effects associated with guar gum include gastrointestinal reactions such as flatulence, diarrhea and cramps. Always consult a doctor before using guar gum to treat any ailments.May 26, 2012 at 2:46 am #83101
more info on guar gum…
Affects Blood Sugar
Guar gum may slow down the absorption of sugar into your bloodstream after eating. Although many people would consider this a positive attribute, for diabetics this can cause glucose fluctuations, interfering with other drugs and treatment plans. According to Shire Pharmaceuticals, guar gum is potent enough to be “used as an adjunct to other antidiabetic drugs in the treatment of diabetes mellitus.” Consult your physician before incorporating guar gum into your diet if you have diabetes.
Digestive Tract Problems
Flatulence, stomach distention and intestinal obstruction are common side effects of guar gum. Guar gum may swell up to 20 times its original amount, producing carbon dioxide and hydrogen during fermentation in the large intestine. If you suffer from irritable bowel syndrome, monitor your guar gum intake closely.
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