The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


rdbaker's picture

low GI quick bread

March 11, 2011 - 2:50pm -- rdbaker

HELP! I made a batch of sweet bread (pan dulce) yesterday and it was a disaster! I am trying to change my recipe so that it is diabetic worthy.

I substituted stevia liquid for the sugar and half the all-purpose flour for coconut (25%) and barley (25%) flours but the consitancy is dense, with an aftertaste, the bread didn't rise in the oven or brown. 


Any suggestions????   Thanks :) 

gwenni's picture

Low GI/diabetic friendly

February 26, 2011 - 1:18pm -- gwenni

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?

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