Well, all my time lately has been taken up trying to negotiate through my new foodplan. I have Fructose Malabsorption Disorder and now that I am in contact with others and some research-based hard data, I can finally start thoroughly removing all my problem foods – foods I didn’t know contained fructose! Wheat, spelt, kamut, artichokes, onions, shallots, leeks, wax beans, as well as all fruit products, fructose itself (naturally), sucrose (like table sugar, brown sugar, molassas, maple sugar, beet sugar), and any sweet stuff ending in -ol (like sorbitol).
As an avid baker, this is very frustrating! There are a lot of recipes out there for those who can’t have wheat, but they all have table sugar and/or brown sugar. The only sugar I can have without problem is dextrose (also known as corn sugar or glucose powder).
I haven’t been able to find many recipes at ALL baking with dextrose, so I did a little experiment this evening to get an idea of it’s sweetness compared to sugar: two mugs, each with one measuring cup of tea and a quarter of a cup of milk. I then put two teaspoons of unrefined granulated sugar (I don’t have any white sugar in the house – close enough) in one mug and put the same amount of dextrose in the other and tasted them. The dextrose one was still very bitter, so I upped the dextrose by 1/2 a teaspoon and tasted again. I continued this until they tasted the same….well that was the idea…but something curious happened.
The more dextrose I added, the more “dry mouth” I started to experience. It was quite pronounced by the time I reached 3 1/2 teaspoons. By 4 1/2 teaspoons, the dextrose side still wasn’t anywhere near as sweet as the two teaspoons of sugar and curiously, the richness of the milk was almost totally gone. It’s like I was tasting one cup with milk and sugar and cup with dextrose and no milk! This made comparison very difficult.
By the time I reached 6 teaspoons of dextrose, the sweetness was very similar but the milk issue was making certainty difficult. I started the experiment again, omitting the milk. The final result was the two teaspoons of table sugar (okay, unrefined sugar) is equal in sweetness to 6 1/2 teaspoons of dextrose with a very tiny shake of salt to tone down the tea’s bitterness.
The milk….perhaps using evaporated milk or 2 or 3% (I was using organic 1% milk) would rescue the lost creaminess.
All in all, a VERY enlightening experiment. I now know I’ll have to figure out a way to compensate in the recipes for the added bulk of all the extra dextrose. The creaminess issue and dry mouth may indicate I’ll have to up the liquids and maybe add more fat to a baked recipe.
………..what does this have to do with writing? Well, with this little info – I’m thinking COOKBOOK!! LOL!