Sorry more BG help

[BlueArmy]

I think it would be worthwhile having a conversation with your GP about the rises you are getting with a low carbohydrate load @Jo121, and ask to have your cPeptide measured? Plus GAD antibodies.

I think it would be helpful to know how much of your own insulin you are producing.

Are you able to ask for c-peptide test? I might ask for one of those, be useful mgmt data - don’t think they have ever done one, just said your type 2

 

[Deleted member 21371]

I have a grill with a thermostat - the food goes in, and it needs no attention until it is done - also a Tefal Actrfry - the food is turned and cooked for the time set, then it stops - there is also a halogen oven, time and temperature controlled, that can do a whole meal and only needs a stir or turn over at half time for perfect results.
I do have a lot of toys in the kitchen, all are quite old now and the time they have saved me standing over the cooker must amount to some years by now.
I got a bread maker recently and I am making low carb bricks - I just need to discover what it needs to make them puff up like normal bread. I do find that a 'normal' bread can make me spike higher than the carb content would imply - beans and peas do the same thing. We are all different.

Xanthan gum holds it together.
The other problem with using a bread machine without a wheat flour is yeast or baking powder will only rise once usually, so when the machine knocks it back, it may not rise a second time.
Experiment with the programs, I had some success making gluten free bread, but you may find you have to stop the machine after the first mix, and switch to the pre made dough baking only program.
You may get away with the cake program if it has one.

 

[Lucyr]

I’d imagine it was the combination of foods. Eggs with bread is less carbs than soup, and the protein and fat in the eggs helps to slow the rise. Soup and bread doesn’t really have the protein and carbs.

I’d suggest either buttering the bread to give some fat, or how about an egg mayo or egg salad sandwich?

 

[Lucyr]

Also noticed you mention a microwave. Could you save some of the previous nights dinner some days to reheat for lunch?

 

[Drummer]

Xanthan gum holds it together.
The other problem with using a bread machine without a wheat flour is yeast or baking powder will only rise once usually, so when the machine knocks it back, it may not rise a second time.
Experiment with the programs, I had some success making gluten free bread, but you may find you have to stop the machine after the first mix, and switch to the pre made dough baking only program.
You may get away with the cake program if it has one.

I do have wheat gluten, which I hoped would hold the rise - but I suspect that I need to go through all the different options in order to discover the best one for my ingredients - good thing I ordered or bought in bulk.