Whole Grain Sugar Free Baking


I have recently rededicated myself to eating a diet based on whole grains and the elimination of all processed sugar. I took my bread machine out of the closet and am now experimenting with whole grain sugar free recipes. The results have been uneven at best. Looking for advise, recipes, general discussion on successful whole grain, sugar free baking. I'm especially interested in recipes for scones and quick breads.

badge posted by: EVD on February 09, 2011 at 11:23 am in General discussions
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reply by: pjh on February 09, 2011 at 12:42 pm

Are sweeteners like honey and maple syrup OK? Any kind of dry sugar (turbinado...?) Or are you trying for the Splenda approach?

reply by: beachdee on February 09, 2011 at 12:59 pm

EVD, I was just looking at the Tassajara Cookbook (revised & updated ed., found for $1.50 at a thrift shop!) for the first time and several recipes in there do not have sweeteners of any kind. A Country French bread, a cornbread, Tibetan barley bread, for example.
Sounds like you are trying to eat healthy food, so I would advise steering clear of any artificial sweeteners, as well as "real".
Good luck!

reply by: dachshundlady on February 09, 2011 at 1:23 pm

I love using a slurry made from 1/2 cup raisins soaked in 2/3 cup hot water or tea. After it cools I grind it up in my Magic Bullet and then use 1/4 cup per loaf of bread, especially whole grain breads. The extra can be stored in a screw top jar for a couple weeks. I find it cuts the bitterness I can taste in most whole wheat breads.