I do a 'no refined flour; no refined sugar' diet that is very similar to a diabetic diet. I still each fruits/veggies that I know are not allowed on most diabetic diets, however. I replace some flour requirements with corn starch and use Splenda in place of sugar for those recipes that require it. The Splenda measures the same as regular sugar. The corn starch doesn't hold together quite as well as flour but for some things is doable. Try to take a look at the 'no flour; no sugar' diet/cookbooks by Dr. Peter Gott. Perhaps some of those would appeal to you.