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Bread??

i use burgon bread soya and linseed they sell it at asdas , and theres another called livelife i think its waitrose whos sells this , i havnt tried it i prefur the burgon all worth a try to help with your sugers x
 
Have you tried pumpernickel? Comes in sliced, brick-like packets and is a very dark brown and of solid consistency. In Tesco, it's to be found close to the seeds and nuts, rather than with the bread. We find half a slice at a time doesn't create any problems and satisfies the "bread need". It has the advantage, for people who only eat very small quantities, that it keeps well in the fridge.
Sally
 
I have a bread maker, and give anything a go in that.
I tried a mixture of oats, wheatbran, chickpea flour, quinoa, and bulgur wheat, at the weekend.

It actually made a reasonable, fairly heavy loaf, which went well with soup.
 
The problem with modern breads sold by many small bakers or large supermarkets is they all want to bake their breads very quickly. The supermarket bread uses a process known as the 'No Time or Chorleywood Process'. Bread that is soft and springy uses the highly refined white flours which are milled for quick baking. Some bakers throw in molasses, dye and a few seeds and call it wholesome and full of goodness, but it is still white bread. Waitrose's wholemeal bread only contains 6% wholegrain flour, 51% white flour and 43% of other things.

If you want a wholegrain wheat bread or a wholegrain rye bread, it is going to be solid. Wholegrain bread does not rise quickly, it takes time and rye does not rise as much as wheat. The best you can do is start with the basic breads such as the above mentioned pumpernickle. If you like continental sliced sausages and cheeses, it's excellent, especially with somepickled gerkhins. Crispbreads like dark rye ryvita is good because it contains a lot of indigestible carbs. You could then try old wheat varieties such as spelt. If you have a real bread baker near you, he may bake this type, or indeed other wholegrains, especially rye. Beware though, they too mix other stuff in some of their loaves to make the baking process quicker. Try the Real Bread Finder to see if you have a local baker. http://www.sustainweb.org/realbread/
 
must try pumpernickel sounds nice x
 
douglas99 said:
That's why I do my food from scratch, then I know what's in it.
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"For those, then, who are determined to eat bread made from authentic 100 per cent wholemeal…there is precious little alternative but to buy the flour and bake it themselves." (David, Elizabeth , English Bread and Yeast Cookery, London,)
 
So far I am finding Hovis wholemeal? is fine - no more than 3 slices a day. My waking bs today was 5.3 and 2 hrs after breakfast - 1 shredded wheat with little sk. milk bs was 6.1. A couple of days ago I had a 9 spike 2 hrs after a tuna salad, I don't get it really!
 
Or if you're looking for something to put a filling in instead of bread, I used to use Chinese leaf, its got nice strong leaves to pile stuff on!
 
livlife is very nice if you can't bothered to bake your own, as mentioned wait rose and some morrisons sell it, its half the carbs of burgeon



Beshlie said:
So far I am finding Hovis wholemeal? is fine - no more than 3 slices a day. My waking bs today was 5.3 and 2 hrs after breakfast - 1 shredded wheat with little sk. milk bs was 6.1. A couple of days ago I had a 9 spike 2 hrs after a tuna salad, I don't get it really!
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the wholemeal bread and shredded wheat are extremely carby and would put me about level with hubble, where as the tuna salad should not have spiked you assuming it was just tuna and salad, that is weird what had you eaten earlier on in the day? if i eat wholemeal or white bread it sends me up for hours or even into the next day
 
I buy rye bread from my local market on a Saturday, slice it up and freeze it. That way I can have a couple of slices as and when I want them. It doesn't defrost well in the microwave though as it crumbles too much. I've also used the Burgen Soya and Linseed bread and it's very nice. Thankfully i've also discovered that Hovis Granary doesn't raise my BG levels which is very fortunate.
 
Have you ever tasted gluten free bread douglas? Not nice. I'm not wasting carbs on it. I take a salad to work for my lunch.
 
))Denise(( said:
Have you ever tasted gluten free bread douglas? Not nice. I'm not wasting carbs on it. I take a salad to work for my lunch.
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I don't count carbs.
I make a decent bread, if it doesn't affect my bs, I'm good, and I can happily eat it.
 
I'm lucky as I have a local artisan baker who only use organic wholegrain flour and use traditional methods and yeast .Not cheap but then I don't eat it like I used to, its nice for a treat now and again.

Sent from the Diabetes Forum App
 
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