Calculating carbohydrates, and carb counts for Gluten-Free Baking Classics

Some of you may wonder about my "Notes for diabetics." My son has had type 1 diabetes and has used an insulin pump since he was 16 months old. I calculate his insulin doses based on the number of carbohydrates he eats. Commercial products come labeled. I calculate the carbohydrates per serving on homemade foods. I do this by adding the total number of carbohydrates in all the ingredients, figuring the number of servings, and then dividing the total carbs by servings. That gives you the number of carbohydrates per serving.

I have not yet baked my way all the way through Gluten-Free Baking Classics, so this list is incomplete, but here are my carb counts for some of Annalise Roberts' recipes. I haven't had any trouble with my insulin doses based on these counts, but if they give you trouble you might want to check my math.

Brown Rice Blend, 1/4 cup, 32 g
Bread Flour Mix A, 1/4 cup, 28 g
Cornbread, 1/9 of recipe 32 g
Cornbread, 1/12 of recipe 24 g
Blueberry muffins, 1/12 of recipe 33 g
Banana nut muffins, 1/12 of recipe 36 g
Banana nut loaves, 1/24 of recipe 18g
Chocolate ricotta muffins, 1/12 of recipe 36 g
Pumpkin Bread, made with 1/2 c. sugar and 1/2 c. Splenda, 1/24 of recipe 15 g
Pumpkin Bread, made with sugar, 1/24 of recipe 19 g
Pumpkin Muffins, 1/12 of recipe 38 g
Yellow Layer Cake, without frosting, 1/24 of recipe 29 g
Flourless Chocolate Cake, 1/12 of recipe 31 g
Vanilla Cupckes, without frosting, 1/12 of recipe 26 g
Vanilla Layer Cake, without frosting, 1/24 of recipe 23 g
Chocolate Fudge Cake, without frosting, 1/24 of recipe 25 g
Tart Shell Crust, 1/12 of recipe 15 g
Boston Cream Pie, 1/12 of recipe 42 g
Chocolate Chip Cookies, 51 cookies made with 1 T. cookie scoop, 15 g each
Pumpkin Cookies (from Food Philosopher web site), 4 dozen, 12 g each
Sugar Cookies, 4o cookies with sugar sprinkles, 12 g each
1 pound loaf of Basic or Buttermilk Sandwich Bread, 16 slices, 23 g each
Traditional Dinner Rolls, 12 rolls, 20 g each
Hamburger Buns, 6 buns, 40 g each
Pizza Crust, 1/8 of recipe 24 g
Buttermilk Pancakes, 8 pancakes per batch, about 22 g each