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?

I'm working on a bedtime muffin for my husband. He has morning blood sugars that are slightly elevated, 115-130. This is the only time of the day that his diabetes is not tightly controlled. So far, I've come up with a muffin that includes cooked stone ground oatmeal, flax seed (ground), coconut oil (virgin), cinnamon (good for diabetes and glucose control), a few raisins, molasses and sourdough WW starter, 2 eggs.  I brought it together with enough WW white to make a batter, some baking powder and a little salt. Turned out yummy and moist. I think I need to add either more flax or coconut oil as blood sugar was still above 110 this am, need a slightly slower digestion that I would get from the fat. Natural almond butter could be another option.

I'm a doctor and did my MS in nutrition some 20 years ago but never really used my nutrition degree much. Any dieticians on here? I could use help regarding figuring out the nutrition value, the quantity that he should get, carb counting of this muffin. Should I add a bit of wheat bran or oat bran to it? I like the health benefits of the flax and virgin coconut oil. Everything I make is dairy free due to my milk allergy and his severe lactose intolerance so I sub soy if milk is needed. (didn't use any in this recipe so far)

I'll try these again tomorrow and keep track of exact quantities now that I know that they seem to have turned out well, he likes the taste and blood sugar was lowered but not quite where I want it.

Tracy

I have done some amount of research on the subject of how Sourdough breads affect persons with Diabetes. As a person afflicted by this disease, I take it seriously and while I'm not a very good follower of my Dr's orders, I do make efforts in certain areas to control my sugar levels. My own experience was that my blood sugar went and stayed down when I ate breads risen with a natural yeast. That isn't to say the same will happen to you but I wouldn't bet against it.

I was directed to a set of scientific papers done in Europe by some prominent scientists at a University concerning this subject. The short story is that they made 8 loaves of bread. 2 each of 4 types. In each type the bread was risen by commercial or natural (sd) yeast. Otherwise the breads were identical. The testing was done to determine the glycemic load of each bread on a healthy person. The results are remarkable. It shouldn't be a surprise that our bodies digest natural products more easily than commercial pretenders.

Here is the link to the paper I refer to.

Eric

Does anyone have any thoughts on a diabetic wanting to bake bread, pizzas, etc. Are there special recipes or perhaps limits to what one eats or just now do at all. Thanks for any thougths.    ed

Any thoughts on taking up baking and being a diabetic. Are there special recipes one can do or just limit what one eats or not do it at all. thanks for any thoughts.     ed