M.A.R.
Active Member
- Messages
- 26
- Type of diabetes
- Prediabetes
- Treatment type
- Diet only
Ever since I got my bread machine, I haven't stopped experimenting with different types of bread recipes. Today, I made a loaf using whole wheat flour (250g), almond flour (50g), and chickpea flour (30g). I also added a tablespoon of psyllium, xanthan gum (3g), dry yeast (5g), and salt to taste. For liquids: 1 egg, warm water (300g), olive oil (3 tablespoons), and apple cider vinegar (1 tablespoon); plus a beaten egg for the wash.
Add the liquids first, then the dry ingredients, and select the whole wheat bread program.
I don't recommend that people with diabetes eat breads containing wheat flour—even whole wheat—because they still raise blood glucose levels; while the rise is slower than with white bread, it still happens. I made this loaf because I want to experiment with different types of bread, but it isn't the one I would choose to eat regularly. That said, it is still much better than eating white flour bread. The almond flour gives it a nice nutty flavor. Anyway, I hope you don't make this recipe, but if you do decide to try it, replacing the wheat flour with a different type of flour would be ideal.
Add the liquids first, then the dry ingredients, and select the whole wheat bread program.
I don't recommend that people with diabetes eat breads containing wheat flour—even whole wheat—because they still raise blood glucose levels; while the rise is slower than with white bread, it still happens. I made this loaf because I want to experiment with different types of bread, but it isn't the one I would choose to eat regularly. That said, it is still much better than eating white flour bread. The almond flour gives it a nice nutty flavor. Anyway, I hope you don't make this recipe, but if you do decide to try it, replacing the wheat flour with a different type of flour would be ideal.