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What was your fasting blood glucose? (full on chat)
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<blockquote data-quote="True Blue" data-source="post: 2111551" data-attributes="member: 501599"><p>Morning all. A bit cold here? 15 degrees C. Where has our summer gone?</p><p></p><p>FBG 6.7 mmo/lt at 0600 hrs.</p><p></p><p>Tried making the ground linseed flaxbread [USER=179219]@dunelm[/USER] [USER=193971]@ianpspurs[/USER] . 50% success. It needs a raising agent (bicarb or baking powder ) plus extra elasticity from raw egg, maybe some oil and 25% almond flour too. The dry ingredients need to be blitzed to a fine powder. I like the idea of some whole seeds on top or in the dough. I'll share when I have repeat 100% success. Note: ground linseed is never going to rise like strong bread flour with bakers' yeast, but it doesn't have to be a house-brick either. Hardly any carbs in linseed/flax.</p><p></p><p>Another idea is to pretend to make Irish soda bread, only sub ground linseed/almond for the wheat/oats/rye. Be nice if a home bread baker could join me in this quest?</p></blockquote><p></p>
[QUOTE="True Blue, post: 2111551, member: 501599"] Morning all. A bit cold here? 15 degrees C. Where has our summer gone? FBG 6.7 mmo/lt at 0600 hrs. Tried making the ground linseed flaxbread [USER=179219]@dunelm[/USER] [USER=193971]@ianpspurs[/USER] . 50% success. It needs a raising agent (bicarb or baking powder ) plus extra elasticity from raw egg, maybe some oil and 25% almond flour too. The dry ingredients need to be blitzed to a fine powder. I like the idea of some whole seeds on top or in the dough. I'll share when I have repeat 100% success. Note: ground linseed is never going to rise like strong bread flour with bakers' yeast, but it doesn't have to be a house-brick either. Hardly any carbs in linseed/flax. Another idea is to pretend to make Irish soda bread, only sub ground linseed/almond for the wheat/oats/rye. Be nice if a home bread baker could join me in this quest? [/QUOTE]
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