- Messages
- 40
- Type of diabetes
- Prediabetes
- Treatment type
- Diet only
I made sure to do this just once I found something that would activate the yeast and rise the dough without it having to be sugar/honey. It worked with yacon Syrup, which technically is 24g sugar (fructose) but having inulin it also has a GI of 1 so seemed like the best option with the least risk of a glucose / insulin spike.
it is soft and light just like proper wholemeal bread. Not gluten free though, apologies.
recipe with video example here:
it is soft and light just like proper wholemeal bread. Not gluten free though, apologies.
recipe with video example here: