Sourdough bread

[Cathie05]

I think you have to put this statement in context. Bread is bread and it contains carbs and therefore as a Type 2 diabetic bread is a food which will raise your BG levels. So whilst those carbs might release their glucose slightly slower than normal bread (and equally it might not depending upon your digestive system) it is really stretching it to say that it is "good for diabetics" in the same way that porridge might be considered healthy and is often recommended but it is high carb and will still release it's glucose into our blood stream. For some people that will be slower and that may allow their body to cope with it. For others of us our body breaks it down almost as quickly as sugar and it sends our BG levels into orbit.

Testing with a BG meter before and 2 hours afterwards will tell you if your body is able to cope with a slice of sourdough bread or a bowl of porridge but don't take information you read as gospel and if it is a choice between cabbage is good for your diabetes or bread is good for your diabetes I know which I would put my money on. Thankfully I love cabbage!

Thank you

 

[rebrascora]

Thanks for pointing this out its a complete scandal if you ask me! Oddly they don't mind charging extra for it though!

he clue is in the ingredients: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Rye Flour, Fermented Wheat Flour, Rapeseed Oil, Fermented Rye Flour, Salt, Yeast.

Technically it isn't a con because the list of ingredients includes "fermented wheat flour" and "fermented rye flour" so whilst they shouldn't also need to use yeast they clearly do, probably to speed up the process and make the loaf lighter.

 

[nonethewiser]

I made bread for years just using a bowl and hand mixing/kneading then cooking it in the oven.
I found that a bread maker was too harsh to make low carb breads and although it rose well the dough structure was destroyed before the second proving and the loaf ended up with a well in the centre.
The wild yeast from pears was used for bread making when I was a child - we had a couple of Conference pear trees and a ripe pear, sliced and put into warm water was the way to make a new starter mixture.

Thanks for heads up, bread won't be low carb so should be fine in breadmaker.

 

[Leadinglights]

An interesting article about bread,

The impact of freezing and toasting on the glycaemic response of white bread​

The impact of freezing and toasting on the glycaemic response of white bread - PubMed

All three procedures investigated, freezing and defrosting, toasting from fresh, and toasting following freezing and defrosting, favourably altered the glucose response of the breads. This is the first study known to the authors to show reductions in glycaemic response as a result of changes in...

pubmed.ncbi.nlm.nih.gov

 

[CatsFive]

Blimey would want 3 loafs for that price.

Keep meaning to get bread maker to make my own, do buy sourdough bread by The Polish Bakery, its sold in Tesco & Morrisons, delicious toasted with butter thickly spread over it.

Making my own means I do. 🙂 But it costs me over £1 in ingredients - flour - for one loaf. Rye flour is never cheap and neither is good quality wheat flour. I don't pay myself for the time it takes me to make, I don't cost the electricity the oven uses, nor do I cost having to at some point in time replace my equipment, nor do I apportion any of my rates to my bread... And, of course, in my own kitchen I can merrily ignore as many food safety and health & safety regulations as I want.

If you buy anything to make your own bread, buy a cheap stand mixer rather than a bread maker. I only ever used mine to make the dough as it makes bizarre shape loafs and is useless for making sourdough. They come up from time to time at either Lidl or Aldi - I can't remember which.

 

[CatsFive]

Technically it isn't a con because the list of ingredients includes "fermented wheat flour" and "fermented rye flour" so whilst they shouldn't also need to use yeast they clearly do, probably to speed up the process and make the loaf lighter.

Try telling Germans it's not a con. They are as fussy over bread ingredients as they are over beer.

 

[CatsFive]

Making my own means I do. 🙂 But it costs me over £1 in ingredients - flour - for one loaf. Rye flour is never cheap and neither is good quality wheat flour. I don't pay myself for the time it takes me to make, I don't cost the electricity the oven uses, nor do I cost having to at some point in time replace my equipment, nor do I apportion any of my rates to my bread... And, of course, in my own kitchen I can merrily ignore as many food safety and health & safety regulations as I want.

If you buy anything to make your own bread, buy a cheap stand mixer rather than a bread maker. I only ever used mine to make the dough as it makes bizarre shape loafs and is useless for making sourdough. They come up from time to time at either Lidl or Aldi - I can't remember which.

To add, I found a bread maker didn't make good dough - it didn't seem to knead the mix well enough. And it takes time. 8-10 hours from feeding the starter to making the dough. 8-12 hours from making the dough to kneading it again by hand, shaping it and putting it in the banneton. Then anything from 4-12 hours for it to be ready to bake. It will rise, very slowly, in the fridge. And I always add some caraway seeds.

 

[Pookie]

Hello, I've just come across this thread about bread. And I agree that I've had better advice on this forum than from the diabetic nurse in my doctors surgery. I have been eating a slice of Reeves brown sourdough multigrain bread for ages (I'm a type 2 diabetic) with my lunch of salad, bread, cheese, hummus, ham etc. I always thought that sourdough was a good choice for diabetics. But I asked Reeves about carbohydrate content and they said they can't tell me as they are artisan bread makers and don't therefore have to. But I got a glucose monitor and found that the sourdough does cause a high spike for me. And instead German rye pumpernickel-style bread (which certainly isn't as delicious) hardly raises my blood sugar at all. I'm now trying to get hold of the LivLife bread mentioned on this thread because I do like a slice of b&b with cheese or soup. Are there any other breads I haven't thought of that might be as good?
I'm underweight and trying to put some weight on but find lentils make me spike, as does pasta, even wholewheat versions. I've tried bulking out my breakfast of greek yog, compote and nuts and seeds with overnight oats or pinhead oatmeal but they spike too. It would be great to find something really filling to pad meals out with (instead of oats, rice, potatoes, pasta etc) that didn't push the monitor skywards.
Has anybody got any suggestions.

 

[Inka]

Hi @Pookie I remember there were some people asking if you could be a slow-onset Type 1 (I was one of the people asking). Did you ever follow that up? I remember that you’re very slim.

@Jenny105 has been trying to put weight on and has insulin now to enable her to eat more.

I used to eat Biona Rye bread. It was lovely and worked well (I’m Type 1). My local supermarket stopped stocking it unfortunately. As for your artisan bread, could you find a packaged bread that’s similar and check the carbs?

But actually I think you need the ability (meds?) to be able to eat enough to put on weight.

 

[Kernow-Debra]

Hello, I've just come across this thread about bread. And I agree that I've had better advice on this forum than from the diabetic nurse in my doctors surgery. I have been eating a slice of Reeves brown sourdough multigrain bread for ages (I'm a type 2 diabetic) with my lunch of salad, bread, cheese, hummus, ham etc. I always thought that sourdough was a good choice for diabetics. But I asked Reeves about carbohydrate content and they said they can't tell me as they are artisan bread makers and don't therefore have to. But I got a glucose monitor and found that the sourdough does cause a high spike for me. And instead German rye pumpernickel-style bread (which certainly isn't as delicious) hardly raises my blood sugar at all. I'm now trying to get hold of the LivLife bread mentioned on this thread because I do like a slice of b&b with cheese or soup. Are there any other breads I haven't thought of that might be as good?
I'm underweight and trying to put some weight on but find lentils make me spike, as does pasta, even wholewheat versions. I've tried bulking out my breakfast of greek yog, compote and nuts and seeds with overnight oats or pinhead oatmeal but they spike too. It would be great to find something really filling to pad meals out with (instead of oats, rice, potatoes, pasta etc) that didn't push the monitor skywards.
Has anybody got any suggestions.

2 simple recipes have been a game changer for me re padding out meals.
Low carb Yorkshire puddings, and low carb pasta. Both use Lupin flour.

I’ve got the pasta nailed, makes a delicious carbonara and have made lasagne several times.
The texture and flavour is very close to wholewheat pasta. Is about 5g carbs per serving.
And the Yorkshire puddings are 2.8g carbs for each pud.

 

[Nayshiftin]

I think bread is why i have diabetes. I really love bread . one slice would be the sniff id want more . So its out of bounds . The fathead rolls were lovely . I thought oh no i want another. They ate small but morish.
I find morish things are bad . Im actually realising what i really love and i mean want to eat a lit of are things that actually raise my blood sugars.
i need to cut the habit.
sad emoticon

 

[Kernow-Debra]

I think bread is why i have diabetes. I really love bread . one slice would be the sniff id want more . So its out of bounds . The fathead rolls were lovely . I thought oh no i want another. They ate small but morish.
I find morish things are bad . Im actually realising what i really love and i mean want to eat a lit of are things that actually raise my blood sugars.
i need to cut the habit.
sad emoticon

Have you tried the English Muffin recipe?it’s in the forum recipe section
If you slice in half and toast it, it makes a lovely ham and cheese toastie.

 

[Nayshiftin]

Have you tried the English Muffin recipe?it’s in the forum recipe section
If you slice in half and toast it, it makes a lovely ham and cheese toastie.

i make blueberry bfast muffins but they are like cake

 

[Kernow-Debra]

This is more savoury, make it in a mug and microwave. Is a bit dry but very nice toasted and lavished with butter.

 

[Nayshiftin]

This is more savoury, make it in a mug and microwave. Is a bit dry but very nice toasted and lavished with butter.

ill need to find that sounds yummy

 

[Kernow-Debra]

ill need to find that sounds yummy

https://forum.diabetes.org.uk/boards/threads/low-carb-english-muffin.65930/

 

[Nayshiftin]

Thank you printed out for the morning

 

[Leadinglights]

https://forum.diabetes.org.uk/boards/threads/low-carb-english-muffin.65930/

Being originally from Lancashire a muffin was definitely a bread roll type of thing, about 7inches in diameter, quite flat with a dimple in the middle with quite an open texture.

 

[Nayshiftin]

i never knew muffins in Scotland . i only got the song too when i was a mothers help years ago

 

[Pookie]

Hi @Pookie I remember there were some people asking if you could be a slow-onset Type 1 (I was one of the people asking). Did you ever follow that up? I remember that you’re very slim.

@Jenny105 has been trying to put weight on and has insulin now to enable her to eat more.

I used to eat Biona Rye bread. It was lovely and worked well (I’m Type 1). My local supermarket stopped stocking it unfortunately. As for your artisan bread, could you find a packaged bread that’s similar and check the carbs?

But actually I think you need the ability (meds?) to be able to eat enough to put on weight.

Thank you for replying, and thank you for referring back to the possibility of me being a late-onset Type 1. I asked my doctor about this when reviewing my last eye exam (got retinopathy) and she said getting T1 at this stage (I'm 65) was unlikely but that she'd think about it! I've only been diabetic for a couple of years. It's all still rather a mystery to me but honestly the help and support on this forum is better than anything I've found elsewhere.
Apart from being now very underweight and horribly boney which I suppose doesn't really trouble me as much as my family (just don't look in the mirror!), my day to day issues are chronic early morning migraines 15 days a month and massive tiredness. And I don't want to make my own bread. Tbh food is now just a boring hurdle to be got over. It's no longer a question of what would I like to eat but what CAN I eat that ticks the right boxes. I'm a practical person and I just want to be told the right formula to keep everything on track. (I know there isn't a simple answer though!)