(I posted this in the Type 2 forum but think it should have been here) Hello all, new person here (though reading from the shadows for a while). One of the things I've been a little unsettled by since T2 diagnosis in March (HbA1c of 81) was what to do about my long-term habit of making my own bread (and eating a lot of it). I didn't really do much in the next couple of months (other than take my twice a day Metformin) and wasn't paying much attention to what I was eating, just sort-of cutting down on anything too carby, though still eating plenty of bread. Then I had a (covid delayed) follow up and the blood test still showed HbA1c at 70 on 23 April, so as so many people do, I started to pay attention and got a meter (Tee2). The Tee2 arrived the same day as a lockdown delivery of a 32kg sack of wholemeal and two 16kg sacks of strong white... timing eh? It quickly became clear that white bread is a no-no. Even when sourdough it can provoke spikes of 2.5. So the hunt started for things I can eat without overly spiking blood glucose. Wholemeal Sourdough was better, and brought the spike under or around 2.0 - but research here and elsewhere suggested Rye was worth a try. Anyway, I do have good recipe/method for a 100% Rye that I've used in the past so I decided to test it. It takes about 36 hours & involves 500g wholemeal rye flour and 40g honey. I calculate that (accurately I hope) as, per loaf: Calories 1641 Total Carbs 353g Net Carbs 285g Fiber 68g Sugar 41g Protein 39g Fat 9g I ended up with a 770g loaf and tried it out yesterday. Lunch involving 30g carbs (26g of which from 70g of the bread). That produced a two hour rise 5.9 > 7.3. Dinner, after a 3 mile walk, was a 21g carb plate of assorted tasty things, pic attached, 15g from 40g of the loaf). That produced a two hour rise 5.6 > 6.7. this morning, as of 10am my fasting level is 6.1. Am I right in thinking that's really not bad at all? Obviously I can drop (or eliminate) the honey to improve things even more.