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Cheese & biscuits - friendly biscuit alternatives?

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This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
I love cheese! Food of the gods, along with olives 🙂

As for mince pies, I have bought one pack of 6 mini pies from Waitrose, which have less crust and are 15 carbs each. They will do, and with a dollop of cream are lovely. As is panettone...<slurp slurp>
 
AndBreathe said:
These days, I'm quite happy with the cheese, and for the soft cheeses, maybe have cucumber slices as carriers.

If I want a bit of crunch, the either very crispy bacon strips (like are sold in M&S) or chorizo crisps are my go-to. Boy, is that delicious - chorizo crisp with Boursin. Nom nom, nom.
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Forget the over processed meats.
Way too unhealthy.
If you want the M&S answer to go with cheese, get a really nice roasted garlic and olive loaf.
It's even better than the "Hovis" biscuit!

Just don't eat it all at once.
 
Water biscuits are the most tasteless crackers invented. I quite like the Aldi wheat crackers as they have a bit of flavour to them and I'll be having a mince pie. :D
 
Matt Cycle said:
Water biscuits are the most tasteless crackers invented. I quite like the Aldi wheat crackers as they have a bit of flavour to them and I'll be having a mince pie. :D
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Very true.
i suspect someone named them after their first taste!
 
travellor said:
Forget the over processed meats.
Way too unhealthy.
If you want the M&S answer to go with cheese, get a really nice roasted garlic and olive loaf.
It's even better than the "Hovis" biscuit!

Just don't eat it all at once.
Click to expand...

You wouldn't like what happened if I ate the roasted garlic and olive loaf. There's a very good reason I'm gluten free. 🙂
 
AndBreathe said:
You wouldn't like what happened if I ate the roasted garlic and olive loaf. There's a very good reason I'm gluten free. 🙂
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Gluten free?
Doesn't mean you need to go for a really unhealthy saturated fat, and even worse, a really bad processed saturated fat diet.
A lot of gluten free products are available.
Message me if you need a few pointers to help you out.
 
My fall back is carrot sticks, olives or celery!
Now I have wondered this, we all know that if we cook rice, potato or pasta,(even chips) let it go completely cold and then reheat it doesn't raise our glucose levels so why the whatever doesn't it work for crisps or is it the reheating bit that works the magic.
 
I’d like to know if it works with toast from frozen bread
 
travellor said:
Gluten free?
Doesn't mean you need to go for a really unhealthy saturated fat, and even worse, a really bad processed saturated fat diet.
A lot of gluten free products are available.
Message me if you need a few pointers to help you out.
Click to expand...

Thanks for your kind offer. I have my diet on a decent footing for me. I don't ask you or anyone else to adopt anything I do, but whilst my health is robust, I feel well and am well-read, relating to my own choices and any percieved risks I take, and my last A1c in what would be considered safe territory, at 30, I'm happy enough with that as a mix.

The only speciifically manufactured GF things I have in the house are Soy Sauce, for stir fries and some Worcestershire Sauce. Other rthan that, I stick with naturally and commonly gluten-free foods, but this isn't about me, as you'll be delighted to know.
 
Madeline said:
I’d like to know if it works with toast from frozen bread
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To be honest, Madeline, different people have differing reactions to the frozen starches. For some it seems kinder and for others it makes not an iota of difference.

Frustratingly, this is another instance when your blood glucose meter is your best friend. Have a test or two and see.
 
AndBreathe said:
Thanks for your kind offer. I have my diet on a decent footing for me. I don't ask you or anyone else to adopt anything I do, but whilst my health is robust, I feel well and am well-read, relating to my own choices and any percieved risks I take, and my last A1c in what would be considered safe territory, at 30, I'm happy enough with that as a mix.

The only speciifically manufactured GF things I have in the house are Soy Sauce, for stir fries and some Worcestershire Sauce. Other rthan that, I stick with naturally and commonly gluten-free foods, but this isn't about me, as you'll be delighted to know.
Click to expand...
Just an offer.
Gluten free has no bearing at all on hba1c.
They are in no way related.
Google it maybe then?
 
travellor said:
Just an offer.
Gluten free has no bearing at all on hba1c.
They are in no way related.
Google it maybe then?
Click to expand...

With respect, I think you may find that many people unable to tolerate gluten (whether coelic or "just" gluten intolerant) find their blood sugars elevate - sometimes quite sharply - after injesting it, and trust me, if what happens to me, happens to others too often, I'm pretty confident their numbers would go up. It takes me around 3 weeks to fully recover from what happens to me, but we're going off-topic.

Apologies, @Madeline . I hope you found something you enjoyed as your cheese carrier.
 
AndBreathe, people are only trying to be helpful, please accept their suggestions in the way they are intended.
Noone is intending any criticism so please don't take their comments that way.
We are all here to help one another.
 
AndBreathe said:
With respect, I think you may find that many people unable to tolerate gluten (whether coelic or "just" gluten intolerant) find their blood sugars elevate - sometimes quite sharply - after injesting it, and trust me, if what happens to me, happens to others too often, I'm pretty confident their numbers would go up. It takes me around 3 weeks to fully recover from what happens to me, but we're going off-topic.

Apologies, @Madeline . I hope you found something you enjoyed as your cheese carrier.
Click to expand...
Interesting, I realise you are type 2, so you are speaking as a gluten intolerant diabetic. I have tested gluten intolerant none diabetics.
No effect on BG.
And I really have tested a fair number of people to set base levels.
If you see a rise, I suspect it's the carbs, not the gluten.
 
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I have let my defence drop.
I have eaten far too much cheese after reading this thread!
Low calorie diet in the new year!
(Until then.........)
 
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Try ground almond crackers.
mix a bag of ground almonds with enough water to make a rather dry dough, add a little salt and several sprinkles of whatever dried herbs you fancy. Put a little olive oil into your hands and form the dough into a ball and roll it out thin in between layers of oiled parchment paper. Place on a baking sheet and sprinkle with small or milled seeds, press into the surface and then bake at 350 degrees F or 180 degrees C for about 10 minutes, but start checking after 7 minutes. The result should break easily when cooled, but you can make score lines before baking if you like neat squares.
 
Thank you @Drummer, I’ve got loads of ground almonds (was planning a kransekake for Christmas back in the summer) and will have a go making those tomorrow.

Merry Christmas all xxx
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
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