What is the best Bread for Type II
I am trying to cut back on my carbs and breads but I do like them occasionally, what brand bread have any of you found that does not raise sugar as bad as some?
Any Suggestions would be helpful, thanks!
Any Suggestions would be helpful, thanks!
Replies to This Discussion
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Permalink Reply by Elaine on -
I'll second the recommendation for the Flat Out wraps (the ones made with flax seed). La Tortilla Factory makes good tortillas. And sometimes I buy Toufayan low-carb pita, when I can find it.
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Permalink Reply by PatientX on -
In my area we have a bread called Nature's Own Honey wheat bread. It does ok for me but I use it after a work out. Usually I am about between 70 and 90 when I eat it and I am not seeing a big impact on numbers. Maybe because my body is still looking for carbs during recovery from workout. I ride about 7 miles on a bike and I tend to eat it as toast with cinnamon sprinkled on it and a little bit of splenda. The old cinnamon toast with a twist.
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Permalink Reply by Dena on -
I get a bread at my local Costco store. It is Silver Hills Squirrelly Bread. Barely does anything to my blood glucose level. Costco is the only place that has it around here. Keep it in the refrigerator as it has no preservatives.
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Permalink Reply by Debbie Anderson on -
Thanks everyone for the tips, I have been getting sara Lee wheat bread with only 45 cal a slice but it runs my sugar up, but everything does...I will try to look for the ones you all have suggested and give em a try.
Thanks
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Permalink Reply by Mark Gombrich on -
Double fiber bread from Orowheat is pretty good. It's 16 carbs, 6g fiber and 70 calories per slice. You can get it at Walmart and Costco. Two slices for either breakfast or lunch carries me for hours. The high fiber doesn't cause me to spike.
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Permalink Reply by Debbie Anderson on
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Ok, thanks I will check it out...
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Permalink Reply by Daniel Stamey on -
The only bread I can eat without spiking is the Wasa Rye Bread. I've tried pumpernickel and some of the double fiber, whole wheat bread and I spike. I'm going to be trying some baked goods using almond flour soon. Wonder if anyone has tried to make a bread made out of almond flour?
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Permalink Reply by Judith on -
Hey Daniel, that makes 3 of us--I thought I was the only one!......Judith in Portland
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Permalink Reply by Libby on
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Check out the blog Elana's Pantry. Elana has wonderful recipes for baking with almond flour. She also has a cook book. I can't eat wheat so I do make her almond flour nutty bread. You have to use eggs to bind the bread, since there's no gluten so it doesn't taste the same. It doesn't spike my BG but it's not the same as wheat bread. Sigh.
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Permalink Reply by Judith on
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Libby---how lovely to hear from you. I also have been experimenting with almond flour, adapting old family recipes and some of mine---cheesecake with a pecan crust, sour cream coffeecake, walnut cake, pumpkin bread, chocolate cake, pound cake--my fav. You and our member Gerri have given me the nerve to dive in and try to make some sweet treats, as well as things like pancakes!......You know I'm wishing you well and a lovely holiday season.....Judith
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Permalink Reply by Gerri on -
Have to share this with Libby & Judith. Found this ultra easy & fast almond flour recipe. Maybe it's like Elana's. It tastes more like cornbread than wheat bread, but I love it. Great with soup. Nothing replaces crusty bread, unfortunately. Endless variations on what can be added--berries, nuts, extracts or flavorings to give different results.
1.5 cups of almond flour (not almond meal, unless you like it denser)
4 eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon vanilla extract
Sweetener (I use one packet of no carb stevia)
Preheat oven to 320 degrees.
Put everything in a blender & blend well.
Pour on a baking sheet with sides lined with parchment paper
Bake for 20-25 minutes.
Let cool before removing from parchment paper.
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