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Home Baked Bread

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Shelagh Duffill

New Member
Relationship to Diabetes
Type 2
I have been using a breadmaker to make our bread for several years, I like my own sourdough best. But having been found a borderline Type 2 do I have to give up? What type of flour is best? Or better? Found references to Borgen or Nimble in breakfast thread but don't like plastic bread! Has anyone any recipes for lower carb bread please?
 
Hi welcome. I'm sure some here have. I know what you mean about plastic bread. I loved the crusty white bread of my much younger years not the stuff they seem to churn out now. But as I don't bake I can't help you.
 
I make a linseed loaf that doesn't involve a bread maker. It's nice but quite a different texture to proper bread. I have tried rye flour, which is low GI & doesn't spike too badly. You could also reduce the amount of flour neede by using lots of seeds.
 
Mark Parrott said:
I make a linseed loaf that doesn't involve a bread maker. It's nice but quite a different texture to proper bread. I have tried rye flour, which is low GI & doesn't spike too badly. You could also reduce the amount of flour neede by using lots of seeds.
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Have got rye flour so could add a proportion of that but would love a recipe for your linseed loaf. Thanks for the swift reply !
 
Check out the recipe section. I posted it there. It's so easy to make. The slices are quite small but very filling.
 
I haven't tried it but flour made from sprouted wheat might work as a lower GI alternative. I have used almond flour mix as an alternative though I didn't test to see how it spiked my BG.
 
Almond flour doesn't spike me at all.
 
Mark Parrott said:
Almond flour doesn't spike me at all.
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It would be the regular flour I mixed it with..... Since then I got some Essential Gluten so I can cut out all the wheat flour.... Yet to try it (been too busy this summer)
 
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