[shel]

As I diabetic I'm always looking items that are good for me and that I may enjoy. For the past few months I've been eatin Alvarado Street Bakery's Lifestyles bread which has a low glycemic index and low glycemic load. It's made with organic sprouted wheat and other goodies, and, compared to other bread that I've tried, it really does help keep my blood sugar levels in check. It's great with peanut butter!

Alvarado Street Bakery Lifestyles Low Glycemic Bread for Diabetics

It's worth a try.

shel

[siduri]

I made some bread for my insulin-dependent diabetic friend using pureed chickpeas in the dough. It makes a soft fine-textured bread, more similar to american sandwich bread (better, of course) and just make it with whole wheat flour, water, yeast, salt and pureed chickpeas. I can probably find the recipe if i look.

[shel]

Originally Posted by siduri

I made some bread for my insulin-dependent diabetic friend using pureed chickpeas in the dough. It makes a soft fine-textured bread, more similar to american sandwich bread (better, of course) and just make it with whole wheat flour, water, yeast, salt and pureed chickpeas. I can probably find the recipe if i look.

Chickpeas are a good fiber source for diabetics. Due to their high soluble fiber content , legumes (which include chickpeas) are digested very slowly, are thus low on the glycemic index, and help maintain stable blood glucose levels and healthier glucose metabolism. Although I don't bake bread any more, it might be nice to have the recipe. Others may appreciate it, and who knows, I may start baking again if ever I get a decent kitchen and oven,

scb

[siduri]

This is from laurel's kitchen bread book

Chickpea bread (she calls it mediterranean garbanzo bread)
a
2 cups cooked chick peas (canned are fine) (mashed)
2 tbsp dry yeast
1/2 cup warm water
5 cups whole wheat bread flour
2 1/2 tsp salt
(the recipe calls for 1/2 tsp dimalt, whatever that is, or 2 tb honey, but i didn;t add it for my friend and it was good)
2 cups cold water (if you cooked your own chickpeas, use the cooking water)
1/4 cup olive oil (optional - i didn;t use it)


dissolve yeast in warm water. combine flour and salt - add mashed chickpeas. pour liquid and yeast into center of flour and gradually mix together, adding water or flour as necessary to make soft dough.
knead about 20 min till smooth.
make a ball wioth the dough and put in bowl, cover and raise about an hour and a half or until poking it with a finger you leave a slight indentation that doesn;t fill in. Press flat, make a smooth round and rise again, covered. It will take about half the time as the first.
press flat and divide in two. make rounds, let them relax then deflate and shape into loaves. let rise in warm place till dough slowly returns a gently made fingerprint.
Note that since this is all whole wheat flour, you need to treat the dough gently, don;t "punch down" or you'll rupture the gluten sheaths that will hold in the air for rising. When you flatten, keep the part that's face down on the board as the outside, folding inwards then turning to keep that film on top.
Put in greased loaf pans or on a baking sheet
bake 45 min at 350 - test with skewer - if it comes out clean it;s cooked. Might take up to an hour.

[shel]

Originally Posted by siduri

This is from laurel's kitchen bread book

Chickpea bread (she calls it mediterranean garbanzo bread)

Thanks for posting. Had you mentioned the recipe was from Laurel's Kitchen, I'd have checked my copy to see if it contained the recipe, maybe save you some typing.

kind regards,

scb

[Mezzaluna]

I've used Ezekiel Bread, which is full of whole grains, some of which are sprouted. It's much better toasted than not, IMHO. I like to make grilled cheese sandwiches with it.

[shel]

Originally Posted by Mezzaluna

I've used Ezekiel Bread, which is full of whole grains, some of which are sprouted. It's much better toasted than not, IMHO. I like to make grilled cheese sandwiches with it.

I've heard some good things about Ezekiel bread recently, and plan to try some soon. Glad you posted the info:

Food For Life Baking Co. | Organic Sprouted Whole Grain Bread & Foods!

I've recently tried La Tortilla Factory low carb, low fat tortillas and was very pleased with their taste and how my blood sugar reacted to them. La Tortilla Factory in Santa Rosa, California, makes whole wheat low-carb/high-fiber tortillas. The URL is LA TORTILLA FACTORY® Nutrition Facts - DietFacts.com . Each 6.5"-7" tortilla has 2 grams of fat, of which none is saturated, 12 grams of carbohydrate, of which 9 is fiber, and 5 grams of protein. You can order a case (containing 100 tortillas) on-line and freeze those that you won't be using immediately. Each burrito-size (8-5"-9") tortilla has 3 grams of fat, of which none is saturated, 21 grams of carbohydrate, of which 15 is fiber, and 8 grams of protein. You can order a case (containing 64 tortillas) on-line and freeze those that you won't be using immediately.

From what I understand, the lowest glycemic bread ever tested, Bürgen Soy Lin, is, unfortunately, not available in the United States (it is sold in Australia and the U.K.). See http://www.burgen.com.au/ and Allied Bakeries :: Allinson : Burgen : Kingsmill : Sunblest for details.

shel

[shel]

Originally Posted by Mezzaluna

I've used Ezekiel Bread, which is full of whole grains, some of which are sprouted. It's much better toasted than not, IMHO. I like to make grilled cheese sandwiches with it.

Hi,

I bought a loaf this afternoon and will try some in the morning. I was pleasantly surprised to find that the local Trader Joe's carries the bread. Thanks for the tip! I was impressed by the ingredient list.



shel

[topak]

phew! tortillas for you! fresh from the tortilla making machine!!
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