Diabetes

low GI quick bread

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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 :)

Low GI/diabetic friendly

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Baking for Special Needs

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?