Resurgam
Expert
- Messages
- 9,868
- Type of diabetes
- Treatment type
- Diet only
I make my own bread, but use 'normal' yeast, and my usual recipe, but replace some of the flour with rye flour, I also add in milled seeds, psyllium husk flour, ground almonds and coconut flour - and also baking powder as the yeast is not enough to raise the dough as it lacks gluten. That seems to reduce the carbs to something I can cope with, but I have been making small loaves and freezing them, though in future I thought that using muffin tins would be a better option, as it still tastes a bit too good and I tend to eat rather too much as soon as it thaws out.My wife bakes her own bread using wild yeast developing naturaly on rye flour. She then uses traditional way of making bread with rye and spelt flour. It takes a lot of effort but makes a low-ish carb bread with resistive starches. We limit ourselves to 2 thin slices a day.
There are also probiotic health benefits from the wild yeast and bacteria that grow in the starter.
I tested the idea of resistive starches from freezing and chilling - made no difference for me.