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How do pancakes treat you!

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L

lizabetic

Well-Known Member
Relationship to Diabetes
Type 1.5 LADA
So, i've had great control over blood sugars all day. Was looking forward to coming home to some pancakes for dinner!

I've come to a conclusion that the flour I use definately does not agree with me!!
I use Doves Wheat & Gluten Free Self Raising White Flour. Per 100g it has 78.1g carbohydrate. I believe this to be about 10g more than the same not wheat-free flour!

So after about 6 pancakes, with a little sugar and lemon.. I felt fine.

Two hours later my blood sugar is 18.5mmol which is exactly the same number (never higher) than when i've had cookies and pancakes recently before. Is this supposed to happen? Is it a slow digestion thing or something?
I don't know what to think, I only ever get this high with this product!
 
Hi Liz, white flour products will send your levels climbing faster than pure sugar, unfortunately, although possibly slowed by the fat content of the pancakes. :( Looks like it is something you need to avoid in future, or find an alternative! 6 sounds like quite a lot of carbs too, with the sugar!
 
Indeed, there was quite a lot of carbs there. I wanted them, so I had them!!

I'm more used to 'natural' carbs. This is the only product i've found to send me so so high, except cereal but even thats not quite as bad. Unfortuantly I don't know any wholegrain wheat free flour.
 
Unfortuantly I don't know any wholegrain wheat free flour
Click to expand...
You might want to try buckwheat, it's used for a lot of pancakes in Brittany.... although normally for savoury rather than sweet. I can buy ready made ones and quite large in diameter, but thin pancakes have 16g carb each.
In spite of it's name it isn't related to wheat and contains no gluten
(though according to wiki some people can be allergic to it)
http://en.wikipedia.org/wiki/Buckwheat
 
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