The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Diabetes and bread baking

pastordic's picture

Diabetes and bread baking

Recently my wife was put on a diabetic diet as being prediabetic.  This cuts bread baking way down.

Has anyone else run across this problem, and what were your solutions?  From what my wife says, she is not supposed to have white flour products, and she is to cut out most yeast, and have as low a sugar and calorie count as possible.  To me that seems to be a sourdough bread with either rye or whole wheat recipes, no white flour at all, and no yeast.

 Does anyone have any such recipes or other suggestions?

 Thanks.  Russ.

Darkstar's picture

My father was Diabetic and didn't follow his diet very well which sadly lead to his death at 60 years young.


While this forum is a great place to get all sorts of advice I'd urge you to speak with a registered dietitian about what is allowable in her particular type of diabetic diet.


JMonkey's picture

Glad to see your post, pastordic. I've been giving a lot of thought to this recently. I've got several uncles on both sides of my family who came down with type II diabetes, so I've been working over the past few months to change my family's diet to one with a lower glycemic impact.


Ah bread. White bread, from what I've read, is just the worst. Its effect on blood sugar is almost identical to eating raw sugar. Sourdough, however, thanks to the lactic acid, brings the gylcemic index down quite a bit into the intermediate range, rather than high. And whole grains help as well.


So based on what I've read, it sounds like you're on the right track with whole-grain sourdough bread. I've come up with a weekly recipe for it that my family loves. Luckily, it's our favorite bread in addition to being healthy. Nevertheless, you should DEFINITELY talk to your doctor, because any kind of bread carries a lot of carbohydrates, so even if the glycemic index (how quickly the sugars get into the bloodstream) is moderate, the glycemic load (the amount of sugars getting into your bloodstream) could be high. 


Anyone who's expert on this topic, I'd love to hear what you've learned.

pastordic's picture

My wife's doctor has said preferably NO white bread, NO Pasta, no white flour basically including cereal.  If she wants grain for breakfast it basically has to be Old Fashioned oatmeal so it takes longer to break down.  Preferably no sugar or honey. 

When she does have bread it is to be no more than 2 slices of bread per day (or equivelant) and it needs to be whole wheat, or rye, etc.

Russ (PastorDIC) Battle Ground, WA

Wendi Jarrett's picture
Wendi Jarrett


I'm new to this, so I hope i'm doing this correctly ;-).

I promote food for health and devise recipes for 'special dietary' needs that everyone can enjoy, not just the person/s with the dietary specialism.  I have a recipe that although not a 'tradional loaf', may help with your diabetes dilemma.

Wendi’sNo.1 Gluten-free CornBread

Ingredients                         Makes   2 x 1lb loaf tins

  • 1 cup of (med ) yellow cornmeal
  • ½ cup white/ brown rice flour
  • 1 tsp. salt
  • 3 tsp. baking powder
  • 2 tsp. sugar (optional)
  • 2 eggs ~ separated – yolks lightly beaten, whites set aside
  • 2 cups of milk / or alternative
  • 2 tbsp. Mellow Yellow Rapeseed Oil or similar



  • Pre-heat oven to Gas 4, electric 180◦C.  Line the baking tin with baking paper/ silicon paper.
  • In a clean bowl, whisk the eggs white until just forming soft peeks – set aside briefly.
  • Mix all the dry ingredients together throughly, add the egg yolks, milk and oil, blend well.
  • Add a third of the whisked whites to help loosen the mix.  Then gently fold in the remaining egg whites, until all are combined.
  • Pour into the lined tin/s and place in the centre of the oven for 40 mins, or until a knife comes out moist but not sticky.
  • Remove from tin and leave to cool on a rack.

Serve as ‘bread’, sliced and with a spread.  This can be used as savoury or sweet base!

This cornbread freezes well and will warm through nicely in the oven, as fresh from the freezer.

I hope you find this recipe useful.





helend's picture

I have type 2 diabetes.

Step 1 Discuss with doctor/diabetes specialists especially dieticians.

Step 2 Eat healthily!

This was THE advice from my diabeties specialist team - to eat as "healthy" a diet as possible - in fact the same diet as everyone else should follow!

In essence this is

  • Cut out processed anything and everything
  • Cut out salt
  • Cut down fats, oils and dairy, nuts
  • Be judicious/sparing with fruits, fruit juices, dried fruits, jams etc

But eat lots of fresh vegetables, wholegrains and proteins

Personally bananas are a huge mistake.

Wholegrain breads, pasta, rice and oats are all recommended and if bread is homemade then sugar and salt levels can be monitored/controlled easily.

The irritating thing is: I (and my family) already ate like this! Ho hum.

Terry Jones's picture
Terry Jones

Did anyone mention low carb bread? My doctor claims that this could be a great choice for diabetics. At least this seems so from my own, personal perspective, as I'm too lazy to bake my own bread, while being a bread addict. ;)  After all, what we have to do (I'm a type 2,) is to stay away from carbs as much as possible.

carltonb's picture

I am a Type 2 for almost 20 years. Being a working Pastry Chef this has been quite hard to handle until I cam across abook about two years ago by a Dr. Richard Bernstein.

He is to say the least controversial. His philosophy is no bread, fruits, starches. He has an Atkins approach.

Since I have used his method of eating I have lost 60 lbs, my sugar levels are typically below 100, I am on no medication and my A1HC test is about a 5.5.

I now understand why for over 20 years I was on many diets I never lost any weight. Matter of fact I would gain weight on almost any diet.

His research is on the web, and he has 2 books out. The method of living is a major change of lifestyle. Though I miss my fruit and especially bread I am learning to live without it

I have taken many nutrition classes over the years, and now I can understand how for most diabetics the ADA diet is not very good for a lot of people.


If anyone wants to discuss this further. Just email me

Carlton Brooks CEPC, CCE Mesa, Arizona

Coni's picture

I am  a new diabetic person and I read where you lost 60lbs by just changing your way of eating. I would be curious to have an idea of what you eat for breaskfast, lunch, dinner and snacks since you gave up breads and starches.  I would love to get my sugars below 100 without medication.  Any words of wisdom you can send my way would be greatly appreciated.

RMatey's picture

I have family members who are diabetic, I have worked in the drug industry (to my shame at times) for a number of years and have never, ever heard that "yeast" was a problem for diabetics.  I can understand refined sugar, refined a rule the more it has been tinkered with the worse it is.  But Yeast?  That doesn't make any sense. 

I would talk to a dietian, but also let common sense rule.  What doctors "know" is very little.  What they "think" they know is massive.  Sometimes they think fat is evil, somethimes it is carbs, sometimes you need to eat a diet that changes your bodys PH.  Moderation is key, balance is key....and the thing that doctors somehow totally blow is over emphasis on diet.  Working out, weather it by a gym or just riding bike to work etc...helps blood sugar a lot.  Much more then most people imagine. 

Ian Brooksbank's picture
Ian Brooksbank

I am a type 2 diabetic, and my experience fits exactly with what you say.  There is no problem with yeast in itself, but with the amount of carbohydrates, and if you make a really nice loaf it is hard to eat only a very little of it.  But balance in the diet together with exercise, is the key.  It is amazing how much even moderate walking and cycling reduce the blood sugar.  As a Scot I have oatmeal porrage for breakfast, and that is the best start to any day!

EvaB's picture

and having tons of family members who are also diabetic, is as stated, what the drs know and what they think they know are waaaay different things. My dr is to look at a healthy fellow, exercised, ate right etc, he has stomach cancer I am told.

My mother ate bread (baked her own for years) lots of pasta, and was diagnosed late in life with diabetes. I have a cousin who has two diabetic children, one diagnosed as a child and the other not until his 20's, I on the other hand hated bread and pasta and ate very little of either, but did love potato chips and other junk foods.

Lately I have actually been eating some breads, including the DREADFUL all white commercial white buns. These do not spike my blood sugars, like they have been doing before. I think the thing is what else I'm eating or not eating. We eat a lot of dried beans cooked up, and either eaten plain in the bowl with butter (dreadful fat) and juice with chopped onions, or made into variations of chilli. We eat small meals, I take my meds and we are eating lots of fresh veggies and so forth. I also eat potatoes, a small hand ful of chips on occasion and drink beer. Its not so much what you eat but how much you eat.


I even had two helpings of boiled potatoes with lots of butter last night, and my sugar levels were not as high as before. So while I don't reccomend the two helpings, it didn't kill me to have them once. The worst thing for me seems to be pizza (commercial not homemade haven't tried it) and suspect its the processed meats (did you know thye put sugar in those?) and the sauce which if you look carefully you will find has lots of sugar, and also high fructose corn syrup, etc. Sugar has a trillion names (well that might be an exageration but they don't just call it sugar) dextrose, sucrose, fructose, lactose, cane syrup, corn syrup etc.

The key is moderation in all things including working out!

Mary Fisher's picture
Mary Fisher

Well said, RMatey, Hurrah for common sense!


who has a son with Type II, a daughter in law, one of her sons and an otherwise unrelated grand daughter with insulin dependent diabetes. None of them has any problems with WHAT they eat (which is everything), because they're well-controlled.

bleesav's picture

The lighter bread formed by yeast activities has more air pockets and allows quicker digestion than denser, unleavened bread. Quicker digestion equals higher GI.

jasonla's picture

My uncle is type 2 diabetic and one thing he eats often is bread, regular white bread mainly when we had gotten him a sugar free maybe or some other bread that was healthier it actually made him get light headed etc. He watches very closely what he eats and it's a bit surprising to see how much bread had affected him, maybe it's a good way to lower blood sugar naturally or at least keep it at a normal insulin level.

ehanner's picture

This is an old thread but it is important for many who have Type II Diabeties. I also have Type II and control with oral meds and diet. My levels have been higher than they should be so I decided to try a new approach with my breads.

For the last 6 Months I have made an effort to only bake using a natural sourdough starter. At least the breads I ate were SD based. Other than that I didn't really change our diet.

2 weeks ago I saw my Dr. for a review of the latest blood work (A1C) and he asked if I had been doing Adkins or a low carb diet. My A1C had dropped 2 points for the period. I know there could be other things in play here but I'm other wise healthy and nothing else has changed I am aware of.

We are exposed to so much processed food it's a wonder the medical community hasn't spoken up loudly about the damage being done to us as a species. If you read a little about the flour industry and the standards set by the FDA for the mills years ago, well, it's appaling that the nutritional content of this major food source was manipulated with in such a way. We the members TFL are making a difference in the health of our families by learning to bake with extended ferments and SD levains.


flourgirl51's picture

My sister is a diabetic and is on hemo dialysis.  As I bake both whole wheat bread and sprouted wheat bread made from the organic wheat that we grow I wanted her to try my bread. She asked her doctor why hemo dialysis diabetic patients are not supposed to eat wheat products. He told her that the commercial wheat products have phosphorus added to them and that is where the problem lies.

He told her that she can eat my organic home grown wheat bread and in fact he ordered a loaf too.

I sell bread at my local farmers' market. I have had three people tell me that when they eat my bread their blood sugar goes down but if they go without it for 3 or 4 days their blood sugar goes back up- 50-60 points. One customer of mine has done tests on herself and three times she went without my bread for four days and her blood sugar went up but when she started to eat it again it went back down. I had my sister ask her doctor about this and he told her that it is most likely due to the fiber in my stone ground wheat flour that is lowering the blood sugars. There is also no phosphorus added to our organic wheat flour.

The sprouted wheat flour has even a lower glycemic index as the starches are predigested during the sprouting process. This is NOT the same as essenne type bread as I make the dried sprouted grains into flour.

flournwater's picture

My wife is an insulin dependent diabetic and very strict about her diet.  She's been dealing with it for twenty years.  She refuses to adjust her insulin to control her blood sugars and remains committed to her prescribed daily dosages.  Her A1C blood sugar levels remain between 5.9 - 6.1 and she eats the bread I bake regularly.

What that means is that diabetes is not a typical disease.  In fact, diabetes, pre-diabetes (whate ever that means) type 2 diabetes and insulin dependent diabetes are all very different things.  The diet that is suitable to one diabetic patient may or may not be suitable for another.  The best advice I've read on this page thus far is to consult a medical and dietary specialist to get the best advice about your wife's condition as it relates to consuming the bread you make and all of her other dietary restrictions.  An Endochronoligist and a Registered Dietician (specializing in diabetic conditions), working as a team, are your best sources for the information you're seeking.

campcook's picture

I am a type II diabetic.  Have been for ten years more or less.  All this time I tried to follow the various nutritionists and my FBG stayed way up -- like 150 to 200 mg/dl every morning.  Then I decided to lose weight and got serious about low carbs.  My weight started coming down but, the real impressive thing, my AiC and FBG dropped dramatically ( 5.2 and 90 respectively. )  Then, I too read Dr. Bernstein and began to understand.

There is no such thing as an essential carbohydrate

There is no such thing as a healthy whole wheat (or grain of any type)

My formula: 1) Get rid of all the carbs - I avoid more than 20g in a day.  2) I monitor protein so that I am about 1 gm protein per kilogram of body weight each day.  3) I try to make sure fats make up about 70 % of my diet.  The fats are animal fats and healthy plant fats like olive oil, coconut oil and peanut oil.  NEVER hydrogenated anything, never corn oil, never canola oil.  4) I measure my BG several times a day including at bed time.  I adjust my medication at bed time to make sure my FBG stays below 100 in the morning

While I agree, different folks respond differently, I also believe any one who is any form of diabetic should get off carbs (period).  Any time your BG exceeds 140 mg/dl you are doing damage.  This damage is most frequently inflammation which leads to all kinds of problems such as plaque build up.

I am an hobby baker and everyone loves my bread.  I sample my own at about 1/2 slice or less in any given day. Those carbs come out of my budget.  I also love beer but the same thing goes -- if I have a beer it gets counted in my budget.

It works for me.  I love what I eat -- meat, fish, and colorful veggies.  Nothing white, nothing grown below ground.  I have lost 40 pounds over 6 months and my BG numbers as well as lipid panel are near normal or ideal.

Finally, let me say, this is not the place to find info about diabetes.  There are dozens of good websites and books for diabetes control and low carb living.  If you need help finding one, drop me an email and I will tell you about those that work for me.  OH, and, get started NOW for a longer life.



xaipete's picture

Make 100% sprouted wheat bread. That doesn't have any flour in it at all.


flournwater's picture

But it's a carbohydrate  -  a complex carbohydrate, to be sure, but those also convert to sugar in the body.  Managing diabetes can be very difficult.  It's a very complex disease that, if not carefully managed, can be fatal.  Which brings me back to the importance of working with a team of specialists that can monitor and treat the individual patient. Grouping diabetic patients into "one lump sum" is a dangerous practice.

photojess's picture

Like what flournwater has said......consult specialists.  Frankly, carbs are not the total enemy.  There are many good carbs that can still be included in even a diabetics diet, in the right proportions.  White potatoes and breads are not good choices, but whole grains and brown rice, and sweet potatoes can be included.

There are some Dr's who consider Atkins and South Beach and the glycemic diets as all fad diets.  While it is good to know about the glycemic index of foods, many nutritious foods are encouraged to be excluded, just because of their ratings. 

To the OP, why is yeast being encouraged to be excluded....what does yeast specifically have to do with her diabetes, other than the types of bread it may be in?  Also, what is "as low as a calorie count" supposed to mean?  Anything at or below 1200 cal should be monitored by a physician.

turosdolci's picture

My husband and I love to cook, bake and and go to farmers markets all over Europe. This site has driven me crazy because I would love to get into bread making. So what is the problem - my Swiss husband is a diabetic and adores pasta & bread and potatoes. Worst of all we can get the best freshly baked bread at any bakery in Switzerland. He would go early every morning to buy fresh bread for breakfast. My heritage is Italian and I have a biscotti business to make matters worse, although I do the admin. in Switzerland while my sister does the production outside of Boston so we are not around baked goods all the time but am still involved with something I truly enjoy. We had to change our diet, but not completely. We still have pasta maybe once a week or every two weeks, pizza once a month, and potatoes once in a while for example. I occasionally make desserts such as A pie per season, blueberry in summer, apple in Fall etc. or a fruit tart with a one sided crust. Also I use a small pie plate so that we only have 4 pieces and don't overdue it.

This is a commitment you just have to make but it doesn't mean that you have to do without these thing.  Here in Switzerland the doctors have a different point of view and tell you to eat these things in moderation. The opinion of Swiss doctors has changed over the years as they use to restrict everything but found that this was not necessary. He always has very good long term reading as well as the short term, which he measures 3 times a day. The doctors point of view is to control simple sugars and anything else has to be eaten in moderation. He has consulted a Swiss nutritionist and this is their opinion as well. They also told him that he has to eat a piece of fruit daily, he can drink one glass of dry wine a day and excise every day. 

This has kept me from preparing many dishes and the morning trips to the bakery stopped.  I would dearly love to get involved with bread baking and so would he.  But you just have to decide what is more important.

grind's picture

the time to read the entire post so aplogies if this has been covered -

Paddlers2's picture

I just came across this posting and went to the suggested site.   The 'study' cited there found that 'whole wheat' bread performed even below plain white bread.  The problem is that they then went on to explain that the 'whole wheat' they were using was standard, white flour which had had some of the bran added back to make it brown in color.   Excuse me, but that doesn't constitute 'whole wheat' bread.  This 'study' takes fake 'whole grain' bread and then finds it's bad for you.  Surprise.   This is the problem with 'studies' - usually they are so ineptly performed they are completely worthless, or they have been deliberately (farudulently) manipulated to render 'findings' which agree with the studys' sponsors wishes.  One 'study' recently found that most studies are useless.   In this case, it could go either way - incompetence or deliberate fraud.  One thing this study is NOT, though - it is not worth paying any attention to.

maybaby's picture

I have recently been diagnosed pre-diabetic with confirmation of metabolic syndrome.

This book...The New Glucose Revolution, has helped me enourmously, is very current in it's information sources. It is up to date with the newer information on glycemic loads, glycemic index style of diabetes management.

I follow the eating plan for Pre-diabetic.... I do eat more than 2 servings of whole grain bread a day but within the servings allotted for starches according to the book. Because I use Peter Reinhart's whole grain, delayed fermentation methods, my blood glucose is rarely affected by the bread when I do the two hour post ingestion blood sugar meter reading.

If I eat commercial bread or a fast fermented recipe, there is a significant difference in the blood sugar reading.

Also...if it is just your regular family medecine physician/general practitioner making the dietary reccomendations, I'd ask to see an endocrinologist or diabetes specialized dietician. Most family physicians don't have enough "up to the minute" information on diabetic issues compared to an endocrinologist. Their focus is primary family medecine, which is as it should be.

ralph127's picture

Some studies have shown that buckwheat helps control sugar levels. 

I love using buckwheat flour for yeast breads but I always added honey and molasses. A friend, who is diabetic, asked me to make a sugarless buckwheat loaf so I made a 50% buckwheat bread using Jim Lahey's no knead method. It makes a dense loaf but it surprised me how well it came out. As for how it works nutritionally for diabetics I can't say. I did post this recipe at a forum for diabetics and it was not well received. I don't think there were any home bakers at the forum.

It might be better for diabetics consume their buckwheat as groats. When in doubt ask your doctor.

50% buckwheat bread

8 ounces bread flour

8 ounces buckwheat flour

13 ounces water

1/2 teaspoon yeast

1 teaspoon salt

teojen77's picture

Hi Ralph,

This sounds good. Would very much like to try baking this. Do you have a photo of your bread that I can make reference to? I am pretty much a novice.

Thanks in advance!


ralph127's picture

Hi Jen,

 I only made this high percentage buckwheat bread once. The friend I made it for moved so I've not tried it again. I usually use the Jim Lahey's no knead method to make a 22% buckwheat, 22% whole wheat and 56% bread flour. The percentages are for total weight of flour. I add 1 tablespoon of honey and 1 tablespoon of molasses for a 16-ounce dough. This ratio makes a nice loaf. The 50% buckwheat loaf is twice as dense as the 22% buckwheat loaf.

I've also replaced half the weight of the buckwheat flour with almond meal. If you have a Trader Joe's near by you can get almond meal at a good price.

I've been working on a post on how I shape the no knead dough after the first long rise. I do all my shaping in the bowel. My attempts at photographing my technique have been dismal. I'm trying to recruit a friend to shoot my method so I can post it here.

I wish I had found the Fresh Loaf years ago.

kutzeh's picture

The more fiber , the lower the carb count.which should help with sugar. Should work with high fiber breads too.


Aussie Pete's picture
Aussie Pete

Hi there,

1st find a good dietican and check out the low GI diet that is highly recommended for diabetics. Breads allowed in a controlled quanity are Raisin bread, Sourdoughs(includes white S/D) or wholegrain breads.

Oats mentioned above are also recommended as a low GI food as it takes a longer time for your body to break the energy down and use it.  Same applies to the 3 breads mentioned. Everyday commercial white bread doesn't cut it if you are a diabetic unfortantely.

Check out Low GI diets and foods on has been proven to reverse and or improve a diabetics situation along with moderate exercise. But most of all see a dietican........please!!!!!


Wishing you well................Aussie Pete.  

copyu's picture

Still, I would like to present a 'book review' for all of the diabetics and their family members. It might help someone...

"Eat 'food'...not too much...mostly plants." This is the entire thesis of Michael Pollan's book: "In Defense of Food". The book is an "anti-nutritionism rant" that criticizes the TV programs, the food and drug companies and the advertisers who promote various edible and digestible products and tell us what to eat more of and, (often stupidly) what NOT to eat

MP is the author of "The Omnivore's Dilemma" and a bunch of other books. Although he's a journalist, he has 'street credibility', having visited farms, feed-lots, factories and virtually everyone who has touched the food (or the "food-like substances") that we eat...(Mostly, we eat corn and soy because that's the cheapest way for farmers to give us cheap protein, fat, starch and sugar...)

He tells me (a soon-to-be-60-year-old man) everything that my mother and grandmother [ie, my "culture"] and my own reading skills and gardening skills have taught me about the entire food industry...eating 'food' is better than eating processed food-like substances, so-called 'nutrients' or dietary 'supplements'

Inuit people of the arctic regions can live on seal blubber, fish and caribou...

Masai people in Kenya can live on blood, milk and beef...

Traditional Japanese live longer than anyone else on white rice, fish, pickles and miso soup...

The French do everything wrong—too much sauce, cream, butter, animal fat, wine, etc...but they don't have the same amount of chronic and debilitating health problems as Americans...


The modern 'western (American?) diet' is the only one that does not seem to promote good health. It starts with Obesity...moves to Diabetes (Type II)...Later, heart disease, then Cancers...

For many people, this could be a life-changing book. It might even save lives. It's not religious, and not claiming to be 100% scientific, but it's what a person of my age [with a European background] realizes is just plain, common sense

Borrow it from your local library, read it, and see if you agree



Graceeh's picture

Hi, I just joined and am glad to be here.  I've had diabetes for 17 years and will probably be going on insulin in the next month or so,  Not happy about it but I had a cousin with diabeies and ended up with his leg being amputated.  I SURE don't want to go there!  I also have MS.  However, I, just yesterday, came across this recipe for barley bread and am going to give it a try.  Barley and agave nectar are very low on the glycemic index so hopefully this will work.  Here's the recipe just in case anyone wants to give it a go.  Thanks!

100% Barley bread

10 ounces Barley Flour, approximately 3 cups

1 tsp Kosher Salt

1 ounce Baking Powder, approximately 2 tablespoons

2 Tbsp agave nectar
 or syrup

1/4 cup Canola Oil, plus extra for pan

2 Eggs

1 cup Whole Milk


Preheat oven to 350F.

Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside.

In a medium mixing bowl, whisk together the flour, salt and baking powder.

In a small mixing bowl, whisk together the agave nectar, ¼ cup oil, eggs and milk.

Add the wet ingredients to the dry ingredients and stir until combined.



Pour the batter into the prepared Dutch oven; do not cover with a lid.

Place the Dutch oven in the oven.  Bake for 35 to 40 minutes or until the internal temperature reaches 190 degrees F.


Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack.









janniethebaker's picture

This is a subject I'm very interested in myself.  From what I've read, here's my simplistic understanding of what might be going on that enables naturally leavened sourdough bread to have a much lower glycemic index than even whole wheat or whole grain bread.  Very simply, we know that the yeast devour flour, and in so doing, changes those molecules into sugars which then are acted upon by the acids et al in the mix.  This appears to be proved out because my husband, a Type 2 diabetic, can actually eat our homemade sourdough without sugar spiking.  He of course cannot eat this bread with abandon, but he seems to tolerate it well.  Likewise he can occasionally enjoy Dreamfield pastas, which are carbohydrate controlled, without disastrous effects.  So out of curiosity I inquired further into a substance called Hi-Maize Resistant Starch (found on Google),  and was amazed to find it at King Arthur Flour, both by itself and also in a flour blend.  This substance actually resists getting absorbed into the intestine as normal carbohydrate would be, and so fewer carbs actually get digested in the normal way.  I've made Cornell bread with it, and it was delicious---somewhat lighter in texture, but certainly not that noticeably different from the regular recipe.  Hubby tolerates this bread  too.  The substitution of the Hi-Maize Resistant Starch for flour is very simple--have even used it in oatmeal cookies made with Splenda.  I know that these products will be considered controversial, but they appear to work and offer a greater variety of food choices for diabetic folks.  I certainly would not advocate diving in head first and eating all of this stuff without common sense, but on occasion maybe a small treat is in order, without disastrous consequences to blood sugar.





Tyro's picture

I too am diabetic.  I make my own bread and have done for a very long time  I use a lot of sprouted grains, such as wheat, flax, spelt and amaranth.  After the sprout is 4 times the length of the seed I stop the growth by maulting the grain in a non -stick fry pan.  When cool enough I grind it into flour.  I use as much as 25% to whole wheat flour.  My family seem to enjoy it.  My great-grand daughter took the rest of the loaf home with her.

I think the best way to control diabetis is to control the diabetis, don't let it control you.  I have a good care giver, doctor and dietition and I listen to them, most of the time, and I keep active.  I still ride a bike.

wescarina's picture

I had gestational diabetes.  My dietician gave me a meal plan that showed how many carbs, proteins, fats, etc. I was to have at each meal.  So I went in search of a free resource to help me figure out just what I was eating when I prepared my own meals.  The result is I found this wonderful resource:  that has a recipe calculator.  It gives you a nutrition fact table just like the ones on any packaged product from the store.  The website offers so much more than this calculator and is still an invaluable resource to me.  and it's FREE :)


ssorllih's picture

There are many cookbooks for diabetics.  My son was diagnosed with type one diabeties at age 14. There are two basic requirements for the diet. The first is total caloric count. The second is balancing the rate with which the food we eat becomes available to the blood stream. Fortunately all food packaging carries nutrition labels . The diabetic needs a steady supply of calories and carbohydrate through the day. Portion control and recipe selection are linked at all levels. Regular exercise is essential. He is now 48 and an RN.

sallam's picture

I'm a type 2 diabetic. My blood glucose used to be 180. I have managed, through diet alone, to reduce it to 90. I follow LCHF way of eating (low carb high fat). Basically, no bread of any type (nothing with flour), rice, pasta potatoes, sweets or fruits. Eat natural fat, protein, and lots of green veggies. In 3 weeks your blood sugar will go down like no medication in the world can do!

Its a wonderful, fulfilling way of eating. Healthy in many ways, not just diabetes.

I still bake for my family. I now use only sourdough. It helps protects those with diabetic relatives. I think everyone should abandon the use of commercial yeast in any baking, specially with the increasing rate of diabetics among even the little ones.

oatman's picture

Also type 2, looking at low carbs. Has anyone tried baking bread with almond or coconut flour using psyllium husk powder as binder? 

Lechem's picture

Just saw this recipe as part of a promotional email from Holland and Barrett. It has honey in it but it's optional.

Coconut Flour Bread:

Best used for making toast or as a tasty snack. Eat me a bit like you would malt-loaf or fruit toast.


  • 6 Eggs
  • 120g coconut oil, melted and cooled
  • 1 Tablespoon honey (optional)
  • 255g coconut flour
  • 1/2 Teaspoon salt
  • 1 Teaspoon Baking Powder


  • Preheat oven to 175 degrees / gas mark 4
  • Using a large bowl, mix the eggs, coconut oil and honey
  • Add the coconut flour, baking powder and salt to the mixture and mix until the batter is lump free
  • Allow the batter to sit for 5 minutes
  • Pour the batter into a greased bread pan
  • Bake for about 35 minutes, or until the top is golden brown and a knife inserted into the middle comes out clean
oatman's picture

Interesting. A lot of eggs. I think almond flour uses about half. Thanks.

Ps. I was looking at . On my phone and don't know how to post a link.

Lechem's picture

But just something I came across and thought I'd post it.

I suppose the eggs are for binding. Of course you can use this recipe as an idea and build on it making your own changes. 

My cousin has a gluten free cinnamon roll recipe (well not hers but she does recommend them and there's a tutorial)


Lechem's picture


  • ⅔ cup milk
  • 1 tablespoon butter
  • 1 packet (7 g) yeast
  • ¼ cup granulated sugar
  • ½ cup (83 g) potato starch
  • ½ cup (80 g) brown rice flour
  • ¼ cup (29 g) finely ground almond flour
  • ¼ cup (34 g) tapioca starch plus more for flouring your surface
  • ½ teaspoon baking soda
  • 1½ teaspoon xanthan gum
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup olive oil
  • ½ teaspoon vanilla
  • good quality plastic wrap for rolling out (and up!) the dough
  • ⅓ cup butter, softened
  • ½ cup brown sugar
  • 2 tablespoons cinnamon
  • 3 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla
  • dash of salt
  1. Preheat oven to 350 degrees. Grease and lightly flour a pie plate.
  1. Combine yeast and sugar in large mixing bowl.
  2. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
  3. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.
  4. Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes - beating long enough is essential, GF flours are "thirsty," the dough will thicken & lose it's stickiness as you beat it.
  5. Roll out the dough: (please watch the video!) this is a sticky dough that you'll want to roll out to approximately a 13" x 10" rectangle. What I have found works best is covering my work surface with a good quality plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
  6. Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½" space around the edges.
  1. In a small bowl combine brown sugar & cinnamon. Sprinkle evenly over dough.
  2. To roll your dough: start on one of the shorter sides and gently begin rolling your dough into a log form. Use the plastic wrap to help you "lift and roll" the dough as you go along. Try to make it a nice tight roll, however do not try to unroll it and re-do it. You'll end up with a sticky mess.
  3. Sprinkle lightly with tapioca starch again. Dip a sharp knife into tapioca starch then cut the rolls into 8 pieces.
  4. Place the rolls, cut side down, in the prepared pie plate*. Cover with plastic wrap and a towel, place in a warm spot, and let them rise for 15 minutes.
  5. Bake 22-27 minutes until tops are golden brown.
  1. Meanwhile, in mixing bowl, beat 3 tablespoons softened butter, cream cheese, and powdered sugar until smooth. Beat in vanilla and a dash of salt.
  2. Drizzle over the tops of cinnamon rolls as soon as they come out of the oven.
 NOTES*Night before preparation: Once the rolls are in the pie plate, cover with plastic wrap and place in the fridge. In the morning set them out for at least 25 minutes before baking.  NOTES FROM ME:i used a TON of tapioca starch to keep the dough from getting sticky - way more than asked for, didn't measure also, instead of spreading softened butter - i took a non-frozen margarine stick, (use gloves) and squooshed it over the rolled out dough i didn't give ameasurement for the raisins - i just eyeballed it and i like them on the heavy side - made 1 and 1/2 cups?
 this may be a good dough for babka or kokosh - chocolate or cinnamon 
Lechem's picture

You were talking about specifically low carb for diabetics and not gluten free. My mistake. 

Janna3921's picture

It seems the main aspect of this conversation is for Type II diabetes; my son is Type I, late onset Juvenile Diabetes.  He ended up in ICU and we had nurses, doctors and dieticians, nutritionists, all of them talking to us, giving us papers, pamphlets to read.   Two of the nurses had spouses who were diabetic, one Type I and the other Type II.

All of them said it boiled down to one thing.  Counting your carbs.  Your carb intake is what affects your blood glucose levels, because that is the "real sugar level" that you need to pay attention to.  Everything you eat turns to carbs, so count your carbs and try to keep them between 60 and 80 for each meal (for him, each person can have different levels).  Yes, eat healthy, but if you want a sandwich, eat it, look at the carbs for the bread, for the condiments (meat is "free" it has no carbs) and go from there.  

Eat veggies and fruit, but be careful, they have natural sugar.   But it is still sugar, so that becomes glucose which is what you are really testing when you test your blood sugar levels.   Look at your meter, it says blood glucose meter, not blood sugar meter.  Doctors, media, the public see it as checking your sugar, watching how much sugar you eat, so ignore the carbs that is turned into glucose, and that, the glucose, is what is important.  

He has to take five shots a day, one when he gets up, one with each meal and one before he goes to bed.  His diet won't change the need for his insulin, losing weight, exercising won't help him, as far as his "sugar levels" which is what Type II need to watch for.  

So, read up, get in touch with the diabetic association, learn from those who live with it, not doctors who don't have time to keep up with all the new information and have personal biases against certain lifestyles.  My family doctor believes everyone needs to run.  I have the last five disc ruptured in my back.  Physical therapists says that is the last thing I should do.  

Just my 2 cents worth.