Thank you for the link Mongolia... gorgeous recipes....If you want something to have pate with, try these crackers:
http://www.diabeticgoodbaking.com/ Very yummy and easy to make!
Have no microwave so may have to experiment in the oven!I just used the standard flax seed bun recipe:
1 egg
1 tablespoon of butter or cream
1/4 tsp baking powder
Pinch salt
2 tablespoon ground flaxseed
Beat well
Microwave 1.5 mins - give or take depending on wattage.
Then today I bunged in a tsp of cinnamon and 2 tsp of erythritol. So it was surprising how little the flavour came through...
http://divaliciousrecipes.com/2011/10/14/healthy-gluten-free-and-low-carb-bread/Have no microwave so may have to experiment in the oven!
Well done - hard work paying off... onward and downward...Today was a great day, low sugars all day, well one was 210 but the rest under 200. Plus my A1 C went from 7.8 to 6.8 finally under 7.
Have you seen the 'What was your fasting blood glucose in a morning' thread? We post our fasting readings - some people test as soon as they get up, some run around doing chores and getting ready for the day first...Today was a great day, low sugars all day, well one was 210 but the rest under 200. Plus my A1 C went from 7.8 to 6.8 finally under 7.
I think it's because yeast takes a long time to prove, and we want our "bread" quickly! Yeast also needs sugar to grow, obviously not found in low carb recipes. Baking soda and baking powder seem to be the raising agents of choice, both act fast and require no "feeding".Can I please ask one question to everyone who knows about bread, I want to bake the recipes I see but why don't you use yeast to raise it, any specific reason, I am no baker but just wondering as no one uses it.