| Baking for diabetics |
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Diabetic baking - making your own bread for diabetics - is all about using fibres and whole meal in your recipes. Try adding lots of seeds as well - linseeds are very good but most other will do too. Obviously you will need recipes with very little sugar (sugar free recipies doesn't have to be totally free of sugar since some of the sugar is used up during the process of breadmaking). |
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What is: Sourdough breadIn eastern Europe it is very popular and all bakeries will keep a sourdough going. The origin is when we didn't have cultivated yeast but had to keep the culture going ourselves. Today, the major reason for eating sourdough bread (except for the fact that it tastes delicious) that it is very good for you. A sourdough is basically a ryemeal/water mix. |
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A sourdough bread will last longer without any added preservatives. In ryemeal there is a natural occurence of sourdough bacteria which will multiply when you mix the meal with water. If you make a ryemeal/water mix and leave it for 3 days in 82 F (28 C) temperature, pH will reach a value of 3.5, which is where no further growth will happen. This is the sourdough you can "store". By then adding more water and ryemeal, you will start off the growth again.
Nowadays when we start a sourdough, the easiest way is to buy a starter culture. Note: You must use stainless steel when you store the dough because of the acidity. Do not add any ingredients except ryemeal and water, no other types of meal and no leftovers of dough from other baking (which will contain other yeast). A sourdough will keep very well, it will last 5 days at 85 F (30 C), 10 days in a refrigerator or 6 months when frozen. Diabetic neuropathy - a note If you have diabetic neuropathy in the digestion system, gastroparesis (also named delayed gastric emptying) the diabetic baking advice is very different. You then need food which will pass through quickly rather than the normal recommentation for diabetics of wholemeal bread. |
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