In addition, I wanted to make a layer cake using the agave sweetened cupcake recipe and the agave sweetened frosting recipe from Vegan Cupcakes Take Over the World and perhaps some pumpkin bread and/or rice pudding.
My question is this...I know excess carbs are bad for diabetics and the layer cake, pumpkin bread, etc. will have a lot of carbs. Would using gluten-free flour be any better for a diabetic-friendly cake? I'm thinking of replacing the regular flour in the cake with the Bob's Red Mill Gluten Free flour that contains a mixture of garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour. I have no idea if this would make any difference, but it seems like it has more complex carbs and protein than regular flour.
Thoughts? Has anyone used the gluten-free flour that can comment on taste, texture, etc.? Will it come out really weird and do I use the same amount as regular flour?
Any other tried and true diabetic-friendly desserts? Any help would be SUPER appreciated! :-)