• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Substituting Bread and Pasta

SJC

Well-Known Member
Messages
683
Type of diabetes
Prediabetes
Treatment type
Diet only
Dislikes
Diets!
I love my pasta and am going to miss it greatly. I have been eating seeded wholemeal bread for years as I don't like white bread. As I am losing weight and can't afford to lose any more, I aim to up my fats as some people have suggested on this wonderful site but I am drawing a blank at substituting bread and pasta. I see shirataki noodles are okay but I don't know where to get them from. I can't find almond flour either! Asda doesn't seem to cater for diabetes. I am going to get some Atkins bars in...are they okay? I was having porridge for breakfast every morning but see all-bran is better so will get some of that and some peanut butter.

I know we are all different and I will learn more when my meter arrives, but who eats bread and pasta on here and of so how much of a portion? I am having wholewheat noodles tonight with a bit of bolognese. Is one or two slices of wholemeal bread considered bad? Would I be better getting ryvitas in? I am sure I will learn more with time and checking myself on the meter but would value your opinion.

Thanks. Hope you are all having a great Sunday!
 
There's a bread called Livelife that some low-carbers eat, as an alternative to pasta sheets on a lasagne you could try replacing it with leeks, the Hairy Bikers did this in their tv series The Hairy Dieters.
 
Hi, the only bread i can get away with is "livelife" bread from waitrose or some morrisons sell it, asda sells almond flour, its called ground almonds, wholemeal bread isnt so good, burgen soya and linseed is much better (asda) i eat atkins bars but some say not to, but they taste great and dont effect my bg so....
 
As noblehead says, veg is a good pasta substitute. I use courgette in place of pasta now - either cut julienne or into ribbons. For stir fry - bean sprouts in place of noodles. Peanut butter is good and can be used to make satay sauce or a dip for celery.

Maybe wait for your meter before trying all bran as it is high carb as us the milk you might add to it.
 
Hi. I eat some bread but only 2 slices at a time of my local baker's Low-GI loaf. It comes out at about 25gm carb so you have to take account of that in your daily carb limit
 

Thanks to you all I will look out for that bread. I like beansprouts so that's good. Leeks may play my acid up. I got some almond milk in and am going to try that too. I see some have cauliflower mash. Is that literally a cauliflower head mashed up. Sorry if I am sounding a bit dense!
 
Daibell said:
Hi. I eat some bread but only 2 slices at a time of my local baker's Low-GI loaf. It comes out at about 25gm carb so you have to take account of that in your daily carb limit
Click to expand...

Hi. I don't even know what is my daily carb limit!!
 
the way i make cauliflower mash...

boil cauli until it just starts to turn soft then bung it in a large collinder and put it over the sink, i then squish all the water out of it with a small cereal bowl, i am anal about getting it all out otherwise i find the finished mash too wet, then i put in a food processor add a little double cream and blend, you can do this with a potatoe masher but i dont have to do the washing up so i use the blender lol then bung it in a pan on lowish heat and add a big knob of butter, a big scoop of cream cheese and grate some cheddar and parmesan in, then i heat it and stir, it has the consistancy of cream mash potatoe but tastes far better, its yummy i have it a few times a week

you can blend it dry and put it in the freezer to save the boiling process next time or if the cauli is more than you need for one meal
 

Many thanks. Will have a go some time this week.
 
Celeriac is very useful I use it in lasagne just layer it as you would the pasta you can par boil it for a quicker cooking time I also use caulii but I just cook it until barely cooked and put my bolegnase on top of a few florets with lots of grated cheese Instead of a pasta bake cook a variety of veg that you like and then mix with whatever pasta sauce that you use(take care with bought sauces they can be quite carby) cover with grated cheese and oven bake until the top is bubbly and brown You can adapt lots of meals it is just a case of thinking outside of the box!! Enjoy the challenge
CAROL
 
Thanks Carol. I am loving these ideas
Good idea Jack ...thanks. You are all so helpful .
 
Know how you feel!!! I'm now so used to replacing my pasta with beansprouts - Bolgnaise and even Chilli are ghreat with them. Grated cauliflower i also use to replace it.
 
SJC said:
Hi. I don't even know what is my daily carb limit!!
Click to expand...
The only real way is to try a food then test
If your BG spikes then aviod or reduce the portion size.
Your carb limit may even vary depending on the food For me beans are OK but for you they may be a no-no.
this makes Diabetes management as much of an art as a science at times
 
Last edited by a moderator:
I went to buy some almond flour last week and it was £11 for a bag and that bag was not very big, so I decided to stick to making my chocolate cake with almonds that I have crushed up myself in the blender. I eat burgen bread mostly which is half the amount of carbs than other breads. However I am not that good at controlling my diabetes as I overeat when stressed. They want me to have insulin but Im too scared of that especially the needles.
 
SJC said:
Hi. I don't even know what is my daily carb limit!!
Click to expand...
Hi. I agree there is no set limit but it is good to set a personal one so you have the discipline in place. Many of us set a figure below 200gm/day and possibly less than 100gm/day. Set yourself a limit and see how you go; it can be adjusted as you learn more about your foods and sugar levels
 
You must log in or register to reply here.
Menu
Log in
Register
Cookies are required to use this site. You must accept them to continue using the site. Learn More.…