Diabetes and bread baking
Recently my wife was put on a diabetic diet as being prediabetic. This cuts bread baking way down.
Has anyone else run across this problem, and what were your solutions? From what my wife says, she is not supposed to have white flour products, and she is to cut out most yeast, and have as low a sugar and calorie count as possible. To me that seems to be a sourdough bread with either rye or whole wheat recipes, no white flour at all, and no yeast.
Does anyone have any such recipes or other suggestions?