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<blockquote data-quote="GerryDavies" data-source="post: 1631813" data-attributes="member: 451483"><p>Some people have reported good results with bread makers. I have used the bread maker on the dough setting (ie as a mixer) then turned out and used for pizza, flatbreads and rolls. A few tips for baking with breadmakers, use a smaller amount than usual say 200 to 300 gms of flour with 75% water to flour. This ensures the middle of the loaf gets baked and not soggy. You can also dilute a little with regular flour eg 20% whole-wheat, still negligible glycemic responses.</p><p>Let us know how you get on, please post 1 and 2 hour glucose responses.</p></blockquote><p></p>
[QUOTE="GerryDavies, post: 1631813, member: 451483"] Some people have reported good results with bread makers. I have used the bread maker on the dough setting (ie as a mixer) then turned out and used for pizza, flatbreads and rolls. A few tips for baking with breadmakers, use a smaller amount than usual say 200 to 300 gms of flour with 75% water to flour. This ensures the middle of the loaf gets baked and not soggy. You can also dilute a little with regular flour eg 20% whole-wheat, still negligible glycemic responses. Let us know how you get on, please post 1 and 2 hour glucose responses. [/QUOTE]
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