Diabetic bread

[Grannysmith]

Morning everyone
I am struggling with my sugar levels and its indicating white supermarket bread.
Does anyone have any experience with these home breadmakers?
Trying to find some white bread that doesnt have my levels stuck to the ceiling!
Any feedback would be appreciated
Steve

 

[Bavarianbrit]

Give up on white, that's what I did after getting diabetic getting on edge of type 2 diagnosed same with chocolate and sugar reduced as much as possible, don't miss any of it anymore just retrain your brain.

 

[opticron1]

Gave up with my breadmaker a few years back - just couldn't get on with it. Either learn to make your own which is time consuming or try and find a proper baker. Can your local diabetic clinic/team give you some guidance?

 

[disco_ike]

I have one and it’s really good. Takes a little playing around with the recipies sometimes but great bread and they usually last 3 of us 2 days

 

[chriswjx]

White bread is the enemy - according to my dad (Type 2).

Lidl does a very, very nice low GI (glycemic index) bread -https://www.lidl.co.uk/p/low-gi-multiseed-cob/p5300877

I don't have diabetes (yet... touchwood...) but find it absolutely delicious regardless.

 

[Swedish]

White bread is shite. My experience of breadmakers (we used one daily for a couple of years) is that they always seem apealing but invariably dissapoint. Sourdough is considered lower GI but can be an acquired taste and feel a bit dry. Most 'artisan' (I hate that term) slow proved breads are generally much better too. Incidentally freezing bread lowers it's GI somewhat as the process turns starch into resistant starch.

 

[Bavarianbrit]

My daughter is in a group in Munich where some bakers donate their unsold bread to at days end. Hardly any white batches/cobs/semmeln it is mainly very tasty darker German bread loaves, and it all costs nothing as the bakers save on disposal costs. I get a big basket when they visit and freeze it.
Baked goods have gone stupid over here pricewise.

 

[The Singing Stalker]

Have you considered rye bread. Go for 100% rye. I just googled and it seems to be ok. I am not diabetic, but started using rye for my sandwiches a number of years ago. You don’t need a lot. Also helped my lose weight.
But best check yourself.

 

[Drum123]

Sourdough, there's some good and bad sourdough though , the co op do some good white sourdough bread buns if you like white bread for sandwiches etc. As been said previously the supermarket white bread is rubbish , bread shouldn't be ' fresh ' three weeks after you bought it .

 

[shakey jake]

sadly in the uk there is no fixed definition of sour dough. i would avoid anything from a supermarket as its probably a scam and just normal crap bread with a dash of something.
white bread especially chorley wood is too easily digested, hence the spike.
my uncle has managed type 2 by cutting his weight, avoiding sweet treat normally and avoiding the wrong sort of carbs.
makes his own bread with nuts and seeds and slices it so thin its crazy.
hope you find a solution

 

[Morkai]

White bread is the enemy - according to my dad (Type 2).

Lidl does a very, very nice low GI (glycemic index) bread -https://www.lidl.co.uk/p/low-gi-multiseed-cob/p5300877

I don't have diabetes (yet... touchwood...) but find it absolutely delicious regardless.

I love that low GI multiseed,.

 

[Grannysmith]

Thankyou all
For your kind help. Thing is sugar was 106.mmol now down to average 13. mmol and still they want more!

 

[tarponhead]

Morning everyone
I am struggling with my sugar levels and its indicating white supermarket bread.
Does anyone have any experience with these home breadmakers?
Trying to find some white bread that doesnt have my levels stuck to the ceiling!
Any feedback would be appreciated
Steve

Try sourdough from the Co-op or make your own?

 

[Reloader708]

Im afraid most mass produced bread is complete shite. Even the good stuff should be consumed sparingly. The modern western diet is extremely carb heavy and the body has a hell of a job dealing with the quantities we scoff daily.
Unfortunately by the time you realise you have elevated blood glucose, the damage is already done, we've become insulin resistant.
Breakfast is the worst time of day to be guzzling carbs but unfortunately folk like cereal and toast and jam; much better to have a steak!!
We didn't evolve with access to carb heavy foods, they just dont exist in the wild.

 

[PMA]

I’ve made some in a ninja air fryer before , wasn’t too bad
Lidl low hi cob was pretty decent though

 

[opticron1]

Thankyou all
For your kind help. Thing is sugar was 106.mmol now down to average 13. mmol and still they want more!

Its all about numbers...... 106mmol/L indicates a pre diabetic state....Usually checked with an HbA1c test.
13mg/dl ......indicates your blood sugar - usually with a finger prick test.
Your normal (non diabetic) blood sugar would be between about 5 - 7 on the finger prick test and a fasting blood test would show 70-99 on the HbA1c test.
So you're not that far away from getting your blood sugars into a "normal" range. Hopefully you'll be able to get the sugar level down with diet and medications, rather than going in with both feet and starting on Insulin. Good luck....

 

[rollotomassi]

White bread is shite. My experience of breadmakers (we used one daily for a couple of years) is that they always seem apealing but invariably dissapoint. Sourdough is considered lower GI but can be an acquired taste and feel a bit dry. Most 'artisan' (I hate that term) slow proved breads are generally much better too. Incidentally freezing bread lowers it's GI somewhat as the process turns starch into resistant starch.

"Artisan sourdough" is just a standard loaf of bread before industrialised chorleywood bread production came about. Its easy as anything to do, you just need a routine.

No kneading or anything if you let dough sit overnight. Made my own starter before, anyone can do it and get decent results. Easier with a range oven though.

 

[Nimrod1960]

I make spelt flour soda bread.
Dead easy , no refined sugar, no need for yeast or sour dough culture, no machine required. Simply mix and stick in oven.
I add loads of mixed seeds. The Mrs and my “constitutions “ have never better since switching to this

Plenty of info on line.

Sorry to hear you have a health issue, but this just proves what a load of junk there is in commercial bread. Why does bread toast brown - its the sugar !

 

[Nimrod1960]

Apologies but I have to rant !

The addition of highly addictive refined sugar to foods. A post WW2 practice driven and covered up by American industrial food companies. Is a bigger health scandal the the tobacco and cancer cover ups.

 

[shbangsteve]

Google cottage cheese and oat bread. Sounds daft but easy to make, no proving no bread maker, just a food processor or liquidiser and an oven.