A couple of weeks ago, bloodwork revealed that my fasting glucose was high - 154. I've never had a problem with high glucose before. In fact, several times it's been too low. Anyway, this kind of scared me, so I've almost completely stopped eating foods with a high glycemic index. The hardest part of this for me is doing without bread. Avoiding sweets is no problem, but I crave bread. I found a basic recipe for focaccia bread that has practically no carbs! If you know me, you know I always have to tweak a recipe to make it my own, so I turned this one into an herb bread.
If anyone is interested, I'll post the quick and easy recipe here.
BTW, I'm having another test on Monday.
yea I'd be interested....i try to stay away from bread...just doesn't work well with my system as I get older....feels really heavy now when I eat it...but I love it...so i'd try a really, really low carb bread recipe...
i can't eat pasta anymore either...too heavy...unless it's homemade...seems lighter for some reason.
Post it. I am an a no carb diet to get rid of my giving up smoking extra XX pounds. I haven't had a beer or any bread for two weeks.
I know. No real loss - I live in France.
That's against the law here in America! lol
American beer? Even worse than French beer. With one exception - The Weeping Radish Brewery. Outer Banks. Bought at the brewery - un pasteurized - best beer in America.
Ummm. No. There is beer - and there is American piss-water.
Okay, guys - here it is:
2 cups ground flax seed (flax meal)
1 tablespoon baking powder
1/2 cup water
1/3 cup oil
5 beaten eggs
Mix together flax and baking powder, then add other ingredients. Let rest for about 5 minutes. I then added basil, garlic salt, minced garlic, onion powder, and a little Splenda.
Spread the mixture on a silicone baking sheet to about 1/2-inch. Bake at 350 for about 25 minutes. When it cools a little, mark it into squares with a knife.
If you don't have a silicone sheet, do what I did - line a baking sheet with oiled foil.
Flax meal has 4 grams of carbs per serving, but it also has 4 grams of fiber, negating any carb impact. This bread is also high in Omega 3 fats and fiber!
Maybe I should write a hub about it!
Definitely think you should do a hub about it.
That would also be a great gluten-free idea! I think I will try it and put rosemary and some asiago cheese on top...yum!
I buy gluten-free millet and flax rolls from a local bakery that are VERY good (texture and taste is amazing), although I think millet is probably higher on the GI index than flax.
Also, Habee - have you looked into baking with brown rice flour? I eat tons of stuff with that and it is pretty low on the index (in the low 50's, I think). It has a great taste and texture. Brown rice pasta is also equally amazing - it tastes identical to regular white pasta. I discovered it a few weeks ago and it was the first time I was able to eat and truly enjoy pasta without feeling sick.
habee, you're a friggin' genius. I love what you do.
@Mark: I've been living on salads of all kinds, with all kinds of proteins in them. I have high cholesterol and I'm at the exact weight I'm supposed to be. (All genetic, but not on prescrips--hopefully never).
I think I might binge on chocolate this weekend. I can't white knuckle the rest of my life. I've decided I get one to two cheat meals a week. We'll see how that goes.
Thanks for the recipe, habee! Yes, write the hub!
No prescips here either - just need to lose the weight I put on when I quit smoking.
Enjoy the binge.
another organic flour that is excellent for baking and gluten free is coconut flour. it is high fiber, high protein and has a mild naturally sweet taste~ so it requires less sweetener with baked items. I don't like to use any sugar, so will usually substitute with local honey.
habee, I can almost taste your bread. it sounds delicious.
I do not trust no Splenda! If you cannot eat sugar even in small quantities, put a teaspoon of raw honey, or don't put anything, how hard is that? Why should we substitute one evil thing for another? If you add some crushed nuts into your bread, it will get more flavour. Oil should be canola or olive or sunflower unpasterised if you can get one. In my old country they eat a lot of rye bread, heavy, dark and delicious. M-m-m, I miss it!
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