Grains to use/recipes for Low Glycemic/glycemic load breads
I've recently found (for various health reasons) I need to switch to a low glycemic diet.
Breads 'are' on it, however, they now must be wholegrain, with as little finely ground flours as possible...argh!
Anyone have any recipes they'd care to share, or opinions on this?
Thanks--I really don't want to give up all my breads.