My wife just bought a Hamilton Beach programmable bread Maker and she now often makes bread for breakfast for the kids. Of course, the bread is for them but not me - who am in trouble of diabetes. So do you have any bread recipes for diabetics?
Hi Jack, and welcome to TuD. There are a lot of low carb bread recipes if you Google. You can also buy low carb barley wraps which may help.
Hi Jack, and welcome! It really depends on what you mean by “bread for diabetics.” Low-carb high fiber bread is not easy to make and doesn’t really feel like “bread” to most people, but it can work. I have recently found (since I’ve started to eat a moderate amount of carbs) that homemade sourdough bread doesn’t affect my blood sugar as much as “normal” bread. Plus it’s amazingly fun to make.
So, for low-carb you can try looking up “keto bread recipes” on google, and you’ll find a lot of almond flour and coconut-flour recipes that while not tasting much like bread, will not raise blood sugar as much as wheat bread.
For sourdough for a bread-machine, you might try something like: https://www.kingarthurflour.com/recipes/bread-machine-sourdough-bread-recipe. King Arthur always has excellent recipes.
I’ve also found that whole rye (ruggebrot) or barley-based breads don’t affect my blood sugar as much either. I’m working on a sourdough rye (traditional Jewish rye) recipe, which I suspect will be pretty decent on the old diabetes
I make a flaxseed bread and so far everyone who eats it has liked it. It tastes like whole wheat pumpernickel.
2 cups flaxseed meal
1/2 cup vital wheat gluten
1/2 cup protein powder
1/2 tablespoon yeast
1 tablespoon chia seeds
1 teaspoon salt
1 teaspoon baking powder
Combine these ingredients and set aside.
3 tablespoons olive oil
2/3 cup water
2 tablespoons apple cider vinegar
Combine oil, water and vinegar.
1 1/2 cups egg whites
1/4 teaspoon cream of tartar
Beat egg whites and CoT until stiff peaks form. Slowly add flax mixture to egg whites alternating with oil mixture until completely combined. Pour into a parchment paper lined bread pan and bake at 350 degrees Fahrenheit for 1 hour. You can also sprinkle sesame seeds on top of the bread prior to baking if you wish.
If you’re looking for a bread machine bread, here’s a video for one
I have made the multi grain bread from lowcarbfoods.com using the rapid/quick bread setting. I happen to like it. I buy the mix from nutrition.com because shipping is much less than from the company. They also offer packages with 6 or 8 slices of their bread. Can’t recall which. This lets you try some before buying a bunch. My favorite is their rye, but there’s no mix for it. Don’t think much of the white bread, but we never had it growing up.
This is my experience, too. I suspect many mass-produced breads contain added sugar to speed up yeast activity. I make a lot of my own breads using a natural starter that’s been on the go for a few decades. I have no problem dosing for it and don’t spike from homemade bread or from breads made by smaller producers.
You know, I’ve even put sugar and honey in some homemade bread recipes (in relatively small quantities), and anything that is naturally leavened (and long-fermented) seems to have markedly less effect on my BG. I suspect that the sourdough process breaking down starches and sugars really helps.
I’m in Switzerland now, where even the “big bakeries” (like Reinhard) make all their breads in traditional ways. Now, lots of those breads are made with a poolish or biga or starter, and they tend to be whole-grain and incorporate seeds and nuts, but they are as commercial as one can get. Guess what… other than the “croissants” (which are actually Gipfeli and just look and taste like croissants, but definitely aren’t according to the Swiss), none of the breads here spike me like the stuff back in the good old U.S. of A.
It’s some kind of flour conspiracy! But I suspect it mostly has to do with the American trend towards short bulk fermentation (instant yeast), exclusive use of white all purpose or bread flour (with all the bran and germ sifted out), and maybe other additions. But yeah, my three-days-to-make sourdough from a natural starter I captured a while back is pretty low-GI by all evidence I have.