It can be confusing and intimidating when you or a loved one starts a restricted diet of any kind. How do you go about preparing meals that fit within the restrictions, but are still satisfying and tasty? This year we tackled many questions about special diets, including the best gluten-free travel meals, diabetes-friendly desserts, good vegan meals that don't rely on meat substitutes, and 20 more, with tons of helpful advice from our readers.
When it comes to cookies, deliciousness usually arrives in the form of ingredients like flour, butter, sugar, nuts, and chocolate. So what happens when you can't eat any of these foods? In my case, you start playing with coconut.
Q: My husband was recently diagnosed with Type 2 diabetes, so all of this year's Christmas cookies need to be sugar-free. I've never baked with sugar substitutes like Splenda or stevia before, and I am dubious of their claims that they can be used one-for-one as a sugar substitute.
Q: My parents have been diagnosed with type-2 diabetes. I want to encourage them in their new healthy diet, but I still want to make them yummy homemade gifts. Any ideas for treats I can make them? I am open to low-glycemic desserts as well as savory options like crackers and dips.
Q: Every Christmas I like to make a baked good for a friend and neighbor. This year he's on a paleo diet and I have no idea how you make a delicious holiday treat that fits within those confines. Can you help me out?
It's about to begin, the parade of sweet treats through your office, your holiday parties, and probably your very own kitchen. Consider this granola a much-needed savory break for you and anyone lucky enough to receive it from you as a gift. Savory curry granola?, you may be thinking. That's right: salty, crunchy, curry-spiked granola studded with toasted pecans and browned coconut chips. You don't need milk or yogurt to enjoy this granola -- it's good enough to eat plain by the handful, but if you're nice you'll make a double batch to give out as gifts as well.
What are the holidays without wheat, dairy, eggs, and refined sugar? Pretty dreary, I imagined — until I came up with this moist, richly flavored gingerbread cake that I will be happily baking for months, if not years, to come.
You probably already know Peter Reinhart from his much-loved bread baking books The Bread Baker's Apprentice and Artisan Breads Every Day. Heck, this is the guy who taught many of us how to bake in the first place! So it was a bit of a surprise to discover that his latest book was not another tome on pizza crust or the perfect baguette, but rather a collection of gluten-free and sugar-free recipes. But I figure that if anyone can develop gluten-free breads and treats worthy of a bakery display case, Peter Reinhart can.
I have always felt alternately fascinated and frustrated by carob chips. They're advertised as a low-sugar chocolate substitute, but as any true chocolate devotee will confirm, they are definitely not chocolate. So what's up with carob chips? Do you ever bake with them?
Q: My fiancé and I just got an ice-cream maker as a wedding gift. I can't wait to start experimenting. However, he is watching his weight and would prefer that I not make full-fat ice cream on a regular basis. Can anyone recommend a lighter ice cream recipe that isn't icy or lacking flavor?