Sourdough Alternatives to Wheat
After consulting with doctor today (A1C 5.7) I am looking for low-glycemic-index alternatives to wheat for sourdough. Does anyone have any experience with the following grains in making sourdough? (G.I numbers in parentheses.)
Bulgur wheat (48)
Ideally the g.i. should be 55 or less -- the lower the better. No doubt rye would make great sourdough but it just squeaks by at 55 - 58. Regarding glycemic index, a lot depends on the composition of the flour and wholeness of the grain. Does anyone have any experience with the first three (buckwheat, bulgur or spelt) in sourdough (and starter of course)? Breads made with wheat flour have a g.i. above 70 which is too high.