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Submitted by PeteG on January 7, 2010 - 12:22am

Hello

Hi from Gig Harbor Wa.  I love bread and love making it. Unfortunately I am a diabetic, and too much bread is not good for me.... More unfortunate is that if I bake it I will eat it... I purchased to book Crust, and proceeded to make the basic loaf and ate the whole thing in two days.. It was  even better the second day toasted... So now I bake and call my friends and they are the beneficiaries of my passion.... Anyone else have a similar problem... Pete

‹ Hello from the Malvern HIlls Failte from Ireland ›
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Submitted by fancypantalons on January 7, 2010 - 7:52am.

Maybe try sourdough.

Rumour has it that, for some reason, sourdough doesn't affect blood sugar as drastically as traditional yeasted breads.  So maybe try consuming some and see what happens to your blood sugar levels?

Submitted by PeteG on January 7, 2010 - 9:54am.

Thanks for your comment, I

Thanks for your comment, I think I will go to the kitchen and start a sourdough starter.    Pete

Submitted by frenchcreek baker on January 8, 2010 - 1:59pm.

Rye Bread

Hi Pete,

Whole grain rye bread has a lower glycemic level than whole wheat or white. You may also want to go this direction if you are a rye fan and then check your blood sugar levels.

Anne in Bremerton

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