Janet, I found out I have Type II diabetes recently. It is overwhelming until you figure out which foods are doing what to you. Personally I think you're better off not to substitute sugar for anything sugar free. In fact, you can have a little sugar, as long as you're counting carbohydrates. I've been reading that foods with a low glycemic index (Thanks to my Cooking Forum friends) are good for diabetics...like oatmeal cookies, since the whole grain slows down the rush of glucose. I'm finding that fresh fruit helps with my sweet tooth; is it helping you at all? I've figured out (by testing) that I can eat a chocolate covered caramel with an apple as a mid-day snack, and not feel deprived. It's ok to let yourself have a little bit sugar, if it's not with every meal. I always make sure to eat a little protein first. When you start testing a lot, you'll be able to see what happens to you. That's the only way to know for sure. I'm feeling a little more confident now, even though I can't eat what I used to in the amounts I did before. I'm trying to have the attitude of ''everything in moderation'' so I won't feel deprived. Even if it's three bites! My doctor recommended a book, ''Diabetes for Dummies'' which was helpful; I am absolutely determined to manage this as best I can. I started looking for recipes with some sugar but less of it; if you can find some that will count carbs for you that's helpful. I like Recipezaar's site, since you can get a complete nutritional breakdown with each recipe. Good luck; I know just how you're feeling, since I'm walkin' in your shoes!

Becky: This one isn't for a breadmaker though. IRISH SODA BREAD INGREDIENTS 2 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 3 tablespoons margarine 1 slightly beaten egg white ¾ cup buttermilk Nonstick spray coating DIRECTIONS In a medium mixing bowl stir together flour, baking powder, soda, and salt. Cut in margarine till mixture resembles coarse crumbs. Make a well in the center of the mixture. In a small mixing bowl combine egg white and buttermilk. Add all at once to dry mixture. Stir just till moistened. On a lightly floured surf ace knead dough 10 to 12 strokes till nearly smooth. Shape into a 7-inch round loaf. Spray a baking sheet with nonstick spray coating. Place bread dough on baking sheet. With a sharp knife, make 2 slashes in the top to form an X. Bake in a 375° oven about 30 minutes or till golden. Serve warm. Whole Wheat Raisin Soda Bread: Prepare as above, except substitute 1 cup of whole wheat flour for the 1 cup of the all-purpose flour. Add ¼ cup raisins to flour mixture before adding liquid ingredients. (86 calories per serving). Makes 1 loaf (16 servings). TIME Preparation Time: 15 min. Cooking Time: 30 min. NUTRITIONAL INFORMATION PER SERVING: 2 g protein 12 g carbohydrate 2 g fat 0 mg cholesterol 127 mg sodium 36 mg potassium ·Low Fat ·No Cholesterol

I use this one for my 5 year old (candida problems). We originally used the rice syrup. My whole family has grown quite accustomed to the taste which has vague familiarity to HP Sauce (also made with dates) 8 ounces tomatoe sauce 1/4 c +3 tbsps brown rice syrup (I now use date sauce) 2 1/2 tbsps apple cider vinegar (or rice vinegar) 1/8 tsp garlic powder 1 tbsp water 1 tsp arrowroot starch 3 ounces tomato paste In sauce pan, mix the tomato sauce, rice syrup vinegar, garlic. Mix water and starch together until dissolved and pour into saucepan. Stir until thickened slightly. Add paste and cook on low for about 20 minutes. Cool, bottle, and refrigerate. ** Recipie I first used indicated on low for only 5 minutes we found the longer the better. Original recipie also called for 2tsps raw suger which we omit.

1. Think whole foods like fruit, instead of your typical ooey-gooey, high-sugar desserts. CHOCOLATE-COATED FRUIT PARTY PLATTER (source: "Get The Sugar Out" by Anne Louise Gittleman) 4 oz. unsweetened chocolate squares 1 T. unsalted butter (coconut oil is a great substitute for butter - and if you are avoiding dairy because of lactose, the higher the fat content of a dairy product, the lower the lactose - butter has very little lactose) 1/2 c. unsweetened apple-juice concentrate 1 t. natural vanilla extract 4 c. fruit (whole strawberries, bananas, navel oranges, kiwis, etc.) Spray a baking sheet with a vegetable cooking spray (or cover with parchment paper or Release aluminum foil); set aside. In the top of a double boiler, over simmering water, melt chocolate and butter, stirring occasionally; remove from heat and cool slightly. Whisk in juice concentrate a little at a time until chocolate is smooth; add vanilla extract. If mixture is too thick, add a little more concentrate until it thins out. Dip ends of fruit into chocolate mix, twirling to coat lower half of each piece of fruit; let excess drip back into pan until all chocolate is used. Place fruit on prepared baking sheet; place in freezer 10 minutes to set chocolate. refrigerate until ready to serve. Makes 12 servings of 3 pieces each. --------------- Marinated Fresh Fruit Kabobs Marinade: 1/2 c. honey (agave nectar or no-calorie substiute) 1/4 c. water 1/4 c. lime juice 1/4 c. orange juice Fruit: 1 c. honeydew melon balls or cubes 1 c. watermelon balls or cubes 1 c. cantaloupe melon balls or cubes 2 large nectarines or peaches, cut into cubes 8-12 bamboo skewers In small saucepan, combine honey (or substitute) and water; bring to a boil. Reduce heat; simmer 5 minutes. Stir in lime juice and orange juice. Cool completely. Combine fruit in medium bowl. Pour marinade over fruit; toss gently. Cover; refrigerate 1-2 hours to blend flavors. When ready to serve, place about 12 pieces of fruit on each bamboo skewer. 8-12 kabobs ------------- Instead of Apple Pie... Orange Sauced Apples 3 T. agave nectar (or other sweetener) 1 T. cornstarch 1/4 t. nutmeg or cinnamon or apple pie spice 1 c. orange juice 3 cooking apples (For French Apple, add some raisins.) Combine agave nectar, cornstarch, spice, juice, and blend well. Stir in apple slices. Over medium-high heat, bring to a boil, stirring occasionally. Reduce heat. Cover; simmer 5-10 minutes or until apples are tender and sauce is thickened, stirring occasionally. Serve warm. You can top this with sprinkles of crunchy cereal, homemade sugar-free granola or nuts to give it a "crust". 2. Check your local library for cookbooks on the subject. Here are a few that I have in my library that would have appropriate recipes in them. Have your library get them through inter-library loan if they don't have them on the shelf. The "allergy" cookbooks have recipes for frosting/fillings that are dairy-free, as well as other dessert items. -The Complete Food Allergy Cookbook - by Marilyn Gioannini -How Sweet It Is...Without The Sugar - by Jean C. Wade -The Allergy Self-help Cookbook - by Marjorie Hurt Jones -Stevia (Naturally sweet recipes for desserts, drinks and more!) by Rita DePuydt 3. If you can use agave nectar (a natural, low-glycemic, honey-like sweetener), I have many recipes you could use. If you are dealing with Candida, then that requires a whole different approach to foods and agave nectar wouldn't be a suitable sugar substitute. I've used agave nectar as a substitute for "sugar" for many years now. An easy way to use agave nectar is as a substitute in recipes that use honey as a sweetener. "Sugar-Free" is a bit broad. Do you mean free of white table sugar, since things like concentrated fruit juices are also full of "sugar"? White flour and white rice raises blood glucose as quickly as white table sugar, if you are avoiding "sugar" for blood sugar problems. It's easy to substitute agave nectar for sugar in recipes. Muffins and other quick breads also make great "treats" and snacks. Make up batches of mini-muffins and freeze them. 4. Tortillas are a great substitute for yeast-free bread. They can be used for quick meals, including wraps. They are also fun and easy to make at home. 5. Nut milk and rice milk is a great substitute for milk and is easy (and much cheaper) to make at home. Personally, I avoid soy, since it's high on the list of allergens. If it's lactose in milk you are avoiding, then Whey Milk is a great substitute - www.wheymilkusa.com. -Grainlady