It’s a shame they haven’t figured it out yet, isn’t it Alice? When my sibling was recently diagnosed with type 1, I tried and tried to make him a decent recipe with those sugar substitutes and spent a small fortune just to throw so many of them away.

Then when you find out the one company has a baking sugar with actual sugar in it, it kind of makes you laugh because even they realize it. Just like you, we have found for family that have diabetes, they can still enjoy an occasional dessert by simply cutting down the sugar.

Because of it being so prevalent in our family, I started baking with less sugar whenever possible in all my recipes. I spent months tweaking them. Some are impossible, but more than 90% of my recipes are made with much less sugar. Another tip I’ve learned is to replace the white flour with some or all whole wheat flour. It will help stabilize the glucose levels and avoid the highs and lows.

If you ever need help adjusting a recipe, feel free to send me an email. I’m more than happy to help you tweak the sugar down to still tasty levels. 🤗

So glad you have it under control, Gidget! I had high blood sugar around 10 years ago and decided to control how much I ate and when I ate it as diabetes runs in my family. It’s so important to learn about the glycemic index of foods and follow doctors advice when you have diabetes or or pre-diabetic. Sadly, I have upset family members that are diabetic because I won’t make them food that is simply sugar-free. Everyone reacts differently to carbohydrates and it’s just too dangerous to give a plate full of cookies with just Splenda added. I’ve personally seen someone’s glucose jump up to 500 thinking they could eat like that and it’s scary. So happy you have your A1C at a good lower level and follow the advice of your doctors. 🥰