Low GI/diabetic friendly
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Morning all.
as a diabetic there are many breads that put my spike my sugar levels through the roof. Something that most diabetics have but try to avoid.
I've worked out that rye bread, made with white and dark rye flours, doesnt spike my levels, I add a heap of grains and seeds to it to help make it low GI as well.. was wondering though if others have had some luck with other flours?