I'm going to a potluck tomorrow and it's going to be all veg (probably all vegan too), gluten free and one of the attendees is diabetic. She didn't say anything about having people make diabetic friendly foods, but I want to. Right now I've just made some pumpkin muffins where I replaced the majority of the sugar with Splenda (I used some sugar, because from previous experience I find Splenda kind of sucks) and used unsweetened soy milk.
The thing is that I made them with corn flour (since it's gluten free). I know that corn normally has a lot of sugar in it, but I thought corn flour didn't. Looking around online it seems like corn flour is still pretty high on the glycemic index. Thoughts? I made 12 muffins with 1 and 3/4 cups of corn flour.
I'm also bringing curry fried rice (done with brown rice and using sugar free table syrup in place of the maple syrup it calls for), so should I just leave it at that?
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