@JenniferM55 yes I use that particular one. Is a good product.
Wheat gluten, Lupin flour and 1 egg makes a more than acceptable pasta dough. Have yet to use Lupin flour in bread.
Please let me know if you crack it!
The lupin sourdough starter appeared to have grown well, though reading about several different LC sourdough recipes using 'oat fibre' and 'vital wheat glutin', they all used dried yeast to support the starter to get the rise. So far I've made two loaves, and sad to say they went in the bin, the texture was like sand though not gritty.
I'm not giving up, I've decided to experiment with ancient wheats, such as 'Spelt, Emmer and Einkorn'.
Anyone who's read the book 'Wheat Belly' will have read that modern wheat grains have had their genetics configured by none other than Monsanto.
Also this article helped me on my decision to experiment. What have I got to lose....
See Sourdough Bread and Diabetes
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Can bread be part of a diet for people living with diabetes?
As Alex explains, she educates people with type 2 diabetes that “carbohydrates in foods have the biggest impact on blood sugar, so it is important they avoid refined and processed sources of carbohydrate such as white flour, cereals, white rice, and potatoes, as well as pasta”. These types of dietary carbohydrates can lead to a spike in blood sugar levels. But as Alex says, this means that many people with diabetes get confused and think they should avoid eating all types of carbohydrate, including fermented breads made from whole-grains.
Elisabeth agrees with Alex that confusion can play a part when people with type 2 diabetes try to make optimal dietary choices. She says that “it’s important to remember that there is a huge range of bread available, and not all loaves are equal when it comes to nutritional value”. Highly processed white breads are not a great option for anyone. But breads incorporating wholegrains, particularly those that have been produced using a long, slow fermentation as with sourdough, are high in fibre, and contain micronutrients in a form that is easily digestible, are very different.
Choosing which bread is most suitable can be difficult. But, in general, breads and loaves that are homemade or from artisan bakeries are likely to be less processed and won’t contain the long list of additives (which may include sugar) that are common in industrial breads. Advice on
which bread to choose is given by Diabetes UK.
The importance of wholegrains and fibre
Bread is often seen as a food to avoid, not just for people with diabetes, but for people trying to lose weight or follow a gluten-free diet. One of the concerns for Elisabeth though is that, as a nutrition practitioner, she sees that eliminating bread from your diet may, for some, also be removing a potentially good and readily available source of fibre. The importance of fibre to promote a healthy digestive system has long been known. But recent research identified from the Sourdough School research team has shown that insoluble fibre, which is found in breads made from wholegrain flours, is important in promoting a healthy gut microbiota. Having a diverse and healthy community of microbes in our gut can have a number of positive effects on our own health. Insoluble fibre (which cannot be digested by the human gut) provides food for these microbes and they, in turn, aid our digestive process and have been found to support a healthy immune system.
A recent
study in Finland linked the actions of gut bacteria with a lower risk of the development of type 2 diabetes in people who were considered at risk. The study followed 200 people who were taking part in the wider Finnish Diabetes Prevention Study. Researchers found that higher blood levels of indolepropionic acid were associated with those who did not develop diabetes. Indolepropionic acid is produced by our gut bacteria, and the study also showed that levels of the acid appeared to be positively correlated with the amount of fibre and wholegrains in the participants’ diets.
Sourdough bread and blood glucose
