November 1, 2015 - 11:43am
Lower GI bread
Bread is carbs and contrary to recent diet trends carbs, if they are whole grain and low glycemic are should not be avoided. Anyway, even though all TFLs are carbo-fans, being bread -fans I am happy to share with you a bread I developed with the aim of making a reduced Gycemic bread. I was also keen to make sure that this lower GI bread still maintains its identity as bread. This lower GI bread, made from whole wheat and whole barley flour and enhanced with gluten and sunflower seeds is definitely a nice and tasty bread and definitely a lower GI bread. If you would like details please stop by mybreadandbrot.com.
http://mybreadandbrot.com/lower-gi-bread/
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Being recently diagnosed as prediabetic, and running out of ideas of things to make with almond flour, I will be giving this bread a try. I really like this round shape as well and will be looking for the cake tin you've shown in the pictures.
I bought the cake tin on Amazon.de, if you get one, butter it well before you use it for bread or cake, everything sticks in it!!
There are many options to explore when it comes to lower GI baked goods
I am working on a low GI rye sourdough bread too at the moment. when its ready I'll post it. Whole rye flour has the lowest of all our regular bread making flours. There are also lots of lower GI bready-things you can make with barley flour, such as flat breads.
None of these flours are, however, as low as Almond flour which I think, being carb free has a GI of only 10ish. Almond flour is very high calorie, being mostly fat, and rather expensive, I find. It would be interesting to try combinations of almond flour with other wholegrain flours, maybe in a future post!
Good luck with respect to your recent diagnosis and I hope you revert back to healthy rather than advance to diabetic.
for the health conscious even if nit diabetic like me. Love the low GI the seeds and the shape of this one too.
Well done and Happy baking