It’s been a while since I’ve posted, and I’ve found that as my little one with diabetes gets older and eats more carbs, I can be a little less careful about certain things. The following are shortcuts I’ve been starting to use:
For normal homemade bread I just use a carb factor of .4. I would not use this if raisins or more than a few tablespoons of sugar were added.
For cooked vegetables, I often just eyeball the number of tablespoons as I scoop them with a normal tablespoon. They are low carb enough that this works. I would not do this for corn or peas.