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Making bread

mick8551 said:
The salt thing is me trying to cut out salt at the moment I'm not eating any bread or anything with added salt or sugar.
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You will still be eating salt. Are you eating no processed or salted foods whatsoever? No store bought bread, nothing in a packet, no bacon, etc? Salt doesn’t suddenly just become dangerous when you sprinkle it on or in things
 
mick8551 said:
The salt thing is me trying to cut out salt at the moment I'm not eating any bread or anything with added salt or sugar.
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I can understand you wanting to reduce the amount of salt and sugar in your menu - those are both important choices. Too much salt can have a negative impact on blood pressure, and excess sugar can introduce ‘empty’ carbs.

However I think it can be helpful to take an overview of the recipe as a whole. Commercial bread (like commercial sauces etc) may have significantly more sugar/salt than any home-baked recipe you are likely to find. If a recipe ( as I think is likely) has a half teaspoonful of sugar (to start the yeast) and a teaspoon of salt in a whole loaf made with 500g flour, then I think it’s the 350g of carbs in the flour which will have far more impact on your blood glucose. I’m not sure the 2.5g of carbs in the sugar (in the whole loaf) will make all that much additional difference? 🙂
 
Lucyr said:
You will still be eating salt. Are you eating no processed or salted foods whatsoever? No store bought bread, nothing in a packet, no bacon, etc? Salt doesn’t suddenly just become dangerous when you sprinkle it on or in things
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I eating 3 eggs scrambled for breakfast
And for my main meal beef ,or chicken with veg ,no salt added to veg
 
mick8551 said:
Don't suppose you could recommend a website with an easy recipe on please
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www.jamieoliver.com

Easy homemade bread | Jamie Oliver recipes

Cooking can be good for the soul and making bread is such a rewarding, therapeutic, tactile thing – you’ll be so proud of yourself when you’ve cracked it.
www.jamieoliver.com www.jamieoliver.com
It says strong white flour but also says others can be used. We use Wessex Mill ones quite a bit.
 
mick8551 said:
I eating 3 eggs scrambled for breakfast
And for my main meal beef ,or chicken with veg ,no salt added to veg
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3 eggs contains more salt than 2 slices of supermarket bread

I’m not saying you should cut out eggs I’m saying your logic is crazy and makes no sense.
 

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Lucyr said:
3 eggs contains more salt than 2 slices of supermarket bread

I’m not saying you should cut out eggs I’m saying your logic is crazy and makes no sense.
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I've not been given a food guide as such ,the nurse gave me some pointers but people I know with diabetes dismissed most of it so I'm sort of guessing
 
mick8551 said:
I've not been given a food guide as such ,the nurse gave me some pointers but people I know with diabetes dismissed most of it so I'm sort of guessing
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You must be following some kind of source to be trying to completely cut salt out of your diet, and to be disagreeing with previous posters who are very experienced with diabetes and that already tried to explain the bit of salt in homemade bread is no problem though. If you explain why you are trying to entirely cut salt out, which is unrealistic, and where you’re getting that instruction from, then people can help you.
 
mick8551 said:
I'm thinking about making my own bread ,looking on YouTube it is possible to make diabetic bread ,but I want to do it with wholemeal flour ,no sugar, and no salt, is it possible
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If you want a low carb bread then it can be done, but you'll need to have a small amount of sugar in the mix so the yeast will work well - also to have a small amount of ordinary strong bread flour, but then add in some high fibre fours and maybe milled seeds.
I found that the best method was to make up a small amount of ordinary dough and allow the first rise to develop, then mix the rest of the ingredients and add warm water/yeast/sugar to make a separate dough ball, then combine the two doughs fairly gently and give it a long time to rise again. That could be overnight. Go by the size, not the time.
I found that a bread making machine was too rough for the second rise, it knocked all the puff out of the dough and then baked the resulting brick too soon.
In my freezer I have coconut flour, psyllium flour, flax seed, milled seeds, and a few other things useful for low carb baking.
 
mick8551 said:
I had a low kidney function result so I'm cutting out salt ,painkillers potassium etc
It frightened me so I'm doing all I can to reduce it
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The DASH diet is suggested to improve kidney function. Is your eGFR low.
 
I make bread often. What I suggest you do is to go to the supermarket and look on the flour shelf. What you will find is various pre-mixed flours specifically for bread making. Pick whatever takes your fancy. You will need some dried yeast -that will be on the same shelf. Also get a 500g (small) loaf tin if you have not got one. Follow the instructions on the flour packet using 500g of the flour mix - it usually comes in 1.5 kg packs - with the water reduced accordingly. Don't add salt if you do not want to, it make little difference to my bread making. And that is it.

Work on the idea that its a morning from start to finish with a lot of time when you can do something else whilst the dough is prooving.

I make smaller loaves so that a slice has less carbs that that from a bigger loaf.

When you have got some confidence with the pre-mixed flours, then think about mixing your own. I don't bother because it would be a pain finding the various flours.

The mistakes you can make are to add too much water and the dough is a bit sloppy. Either start again or add more flour. You have to leave the dough to proove... that is to let the yeast go to work. How long it takes will depend on the temperature. Warmest place in the house is best.

Just have a go and let us know what happens.
 
Leadinglights said:
It is the blood test which is done to check kidney function, it stands for estimated glomerular filtration rate.
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It was 58 first time then I had it taken again and was told it was back in normal range ,but I am drinking a lot of water and cutting out salt etc ,I really don't know what to do to be honest ,my wife says I should just carry on as normal just do everything in moderation ,ie instead of having 2 scoops of potato have 1 etc ,I haven't had potatoes since I was diagnosed with diabetes I have the same things every day
 
Docb said:
I make bread often. What I suggest you do is to go to the supermarket and look on the flour shelf. What you will find is various pre-mixed flours specifically for bread making. Pick whatever takes your fancy. You will need some dried yeast -that will be on the same shelf. Also get a 500g (small) loaf tin if you have not got one. Follow the instructions on the flour packet using 500g of the flour mix - it usually comes in 1.5 kg packs - with the water reduced accordingly. Don't add salt if you do not want to, it make little difference to my bread making. And that is it.

Work on the idea that its a morning from start to finish with a lot of time when you can do something else whilst the dough is prooving.

I make smaller loaves so that a slice has less carbs that that from a bigger loaf.

When you have got some confidence with the pre-mixed flours, then think about mixing your own. I don't bother because it would be a pain finding the various flours.

The mistakes you can make are to add too much water and the dough is a bit sloppy. Either start again or add more flour. You have to leave the dough to proove... that is to let the yeast go to work. How long it takes will depend on the temperature. Warmest place in the house is best.

Just have a go and let us know what happens.
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Thanks I will get all the ingredients and give it a go Thanks to everyone who took the time to reply I really appreciate it
 
mick8551 said:
It was 58 first time then I had it taken again and was told it was back in normal range ,but I am drinking a lot of water and cutting out salt etc ,I really don't know what to do to be honest ,my wife says I should just carry on as normal just do everything in moderation ,ie instead of having 2 scoops of potato have 1 etc ,I haven't had potatoes since I was diagnosed with diabetes I have the same things every day
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How much work you will need to do to get your blood glucose back in normal range will depend on where your starting point is and that will be indicated by your HbA1C result.
If it is high then managing to get it down will help your kidney function as the kidneys have to work extra hard to help get rid of excess glucose. Excessive thirst can indicate high blood glucose.
Identifying those high carb foods and cutting out or reducing portion size will go a long way to helping but you don't need to have no carbs but a enjoyable sustainable plan which is what the Freshwell program advocates.
 
Leadinglights said:
How much work you will need to do to get your blood glucose back in normal range will depend on where your starting point is and that will be indicated by your HbA1C result.
If it is high then managing to get it down will help your kidney function as the kidneys have to work extra hard to help get rid of excess glucose. Excessive thirst can indicate high blood glucose.
Identifying those high carb foods and cutting out or reducing portion size will go a long way to helping but you don't need to have no carbs but a enjoyable sustainable plan which is what the Freshwell program advocates.
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I was 54 and now I'm 48 that's the blood sugar ithink ,I've lost nearly 2 stone since I was diagnosed in mid November I think it was I didn't have thirst or any symptoms really ,the diabetes was picked up on a eye test .
 
mick8551 said:
I was 54 and now I'm 48 that's the blood sugar ithink ,I've lost nearly 2 stone since I was diagnosed in mid November I think it was I didn't have thirst or any symptoms really ,the diabetes was picked up on a eye test .
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Excellent progress, keep on doing what you are but make sure it is going to be sustainable for the long term.
 
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