As another Lame Cherry exclusive in matter anti matter.
One of the dearest neighbors I had as a child was named Vera. She was one of the nicest people ever. She also had a husband who liked drinking a great deal and was a diabetic.
Vera though amazed me in she could cook. I mean by this Mom could cook, but after dad got himself in health jeopardy, first by eating like a hog in weighing 350 pounds, getting gout, getting a bloated heart, and all those pills eventually destroyed his pancreas which gave him diabetes. So Mom was forced to feed us no salt and whatever other kind of hell we endured as the old man snack rolls and stuff in the car, and his urine always had a white frothy over flow that stunk to high sugar content.
Mom's cooking was bland, but Vera could make things in diabetic recipes which tasted the way eco terrorists say tofu should taste like beef.
The subject of bread came up with a compatriot on Facebook and in trying to help I said I would try and find a few recipes for her. I am not well versed in the high protein low carb breads. It is the point that carbohydrates turn into sugar and spike the counts of diabetics. So the problem is making bread more protein air than carbohydrate air.
I picked up with TL a small cookbook for bread machines this past winter and there were two recipes in there. I will post a few others too. I have not had the time to try these things out and nuance them, but they are a group of products which should be a start.
I put these caveats in. I do not think there is any difference in Spelt wheat or Wheat as far as carbohydrates, as much as potato flour. When the recipes say "sugar", it would be a sugar substitute or honey.
I have eaten gluten free flour from beans and it tastes like vomit to me.
Soy flour is protein and is that Monsanto Round Up algae GMO poison.
Quinoa is a South American grain. I did find that as a flake like oatmeal, and that is good flavored. It is featured as a diabetic replacement.
When in the metro we found a DeBoles pasta which used Jerusalem Artichoke flour as one of the substitutes. It was good flavored and it did not affect me in making me ill.
It all comes down to what each diabetic can regulate their body with. I was listening to Coast to Coast and they were hawking for tumeric and the natural whatever in that which takes out inflammation and might help people dealing with diabetes either by diet or as a cousin of mine who has an implant which she utilizes with the new German synthetic insulin which works wonderfully well. She was around 40 and had her first child with no complications.
In reviewing what I posted as I was typing this and pasting, it seems that evaporated milk might be a better flavor than that horrid powdered milk. (Believe me you want to know and do not want to know what powdered milk comes out of. It is from B grade dairies which have cats in the milk house, and it is milk which does not measure up as in sour.)
As an additional note: The sourdough I make does not use yeast to raise, but is a reaction of the wine acids in the sourdough with baking soda. This does not make white bread though, and is almost a stand alone bread in never being right for sandwiches........probably would make a great Reuben though.
I do hope this helps.
Cornell Bread
1 package yeast
3 cups bread flour
3 tablespoons soy flour
3 tablespoons non fat dry milk powder
3 tablespoons wheat germ
1 teaspoon salt
2 tablespoons honey
2 tablespoons butter
1 egg room temperature
1 cup plus 2 tablespoons warm water
Place all ingredients in order as listed, mix, select "White Bread" and push start.
Wheat Wheat Wheat Bread
1 package yeast
1/8 teaspoon ginger
2 1/2 cups bread flour
1 1/4 cup whole wheat flour
1/2 cup wheat germ
1 teaspoon salt
3 tablespoons honey
1 12 ounce can evaporated milk
2 tablespooons salad oil
1/2 cup cracked wheat
1/2 cup boiling water
Cover cracked wheat with boiling water, stir and let cool. Placed other ingredients in bread machine in order, then the cooled cracked wheat, select "White Bread" and push start.
Diabetic-friendly bread machine recipe for white bread.
Recipe Ingredients:
For 1 pound loaf (12 slices):1 cup water
2 cups bread flour
3 tablespoons dry buttermilk
1/4 teaspoon baking soda
2 teaspoons granulated sugar, Stevia or honey
1 teaspoon salt
1 tablespoon unsalted butter, softened
1 teaspoon rapid-rise yeast or 2 teaspoons active dry yeast
For 1 1/2 pound loaf (18 slices):
1 cup plus 2 tablespoons water
3 cups bread flour
1/4 cup dry buttermilk
1/2 teaspoon baking soda
1 tablespoon granulated sugar, Stevia or honey
1 1/2 teaspoon salt
2 tablespoons unsalted butter, softened
2 teaspoons rapid-rise yeast or 1 tablespoon active dry yeast
Cooking Directions:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select Basic bread cycle and start machine.
Nutritional Information Per Serving (1 slice): 87 calories (14% calories from fat), 3 g protein, 1 g total fat (0.8 g saturated fat), 15 g carbohydrates, 1 g dietary fiber, 4 mg cholesterol, 225 mg sodium.
Food Exchanges: 1 carbohydrate (1 bread/starch).
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California Sunshine Bread
Homemade yeast bread with the delicious flavor of citrus.
Recipe Ingredients:
1/4 cup lukewarm water (110°F to 115°F | 45°C)1 tablespoon honey
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
2/3 cup fresh orange juice, warmed to room temperature
3 tablespoons olive oil
2 1/2 cups bread flour
1 teaspoon salt
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
Cooking Directions:
- Combine lukewarm water, honey, and dry yeast in a large bowl, stirring until completely dissolved.
- Add warm orange juice and stir until well blended. Add 1 cup of the flour gradually, beating until smooth. Cover bowl and set in a warm place until bubbly and light, about 30 to 40 minutes.
- Add salt, olive oil, grated orange and lemon peels; stir gently to mix. Stir in remaining flour gradually, mixing well.
- Turn onto a lightly floured surface and knead until smooth and elastic (about 10 minutes). Place in a large, oiled bowl, turning dough around to to coat all sides. Cover bowl; set in a warm place until dough has doubled in size, about 1 to 2 hours.
- Punch dough down. Knead on lightly floured surface for 5 minutes.
- Shape into a loaf and place in an oiled 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover and let rise in a warm place about 1 hour.
- Preheat oven to 375°F (190°C).
- Bake bread for 35 to 45 minutes or until it tests done. Remove bread from pan immediately and cool completely on wire rack. Store tightly wrapped at room temperature.
Tip: To make in bread machine, place ingredients in the bread pan in the order suggested by the manufacturer. Select Sweet bread cycle and start machine.
Food Exchange Per Serving: 1 Starch Exchange per 1-ounce slice.
Low-sodium diets: Omit salt.
High Protein Bread
- 1 cup cooked quinoa
- 3 cups whole wheat flour
- 2 eggs
- 1 tablespoon olive oil
- 1 1⁄2 tablespoons yeast
- 1⁄4 cup raw sugar or Stevia equivalent
- 1 cup warm water
- 1⁄8 cup pumpkin seeds
- 1⁄8 cup sunflower seeds
- 1⁄8 cup flax seed
- 1⁄4 teaspoon salt
High Protein Bread
Ingredients
| Dry yeast | 1 Tablespoon (1 Package) | |
| Warm water | 1⁄4 Cup (4 tbs) | |
| All-purpose flour | 5 Cup (80 tbs) | |
| Dry milk | 1⁄2 Cup (8 tbs) | |
| Soy flour | 1⁄3 Cup (5.33 tbs) | |
| Wheat germ | 1⁄4 Cup (4 tbs) | |
| Granulated sugar replacement | 3 Teaspoon | |
| Salt | 1 Teaspoon | |
| Vegetable oil | 1 Teaspoon | |
| Water | 3⁄4 Cup (12 tbs) |
Directions
Dissolve yeast in warm water.Combine dry ingredients in mixing bowl.
Add dissolved yeast, oil and water, mixing well to blend.
Knead dough until smooth and satiny.
Place in well-greased bowl.
Cover and allow to rise in a warm place for about 1 1/2 hours.
Punch down by plunging fist into the dough.
Fold over edges of dough and turn it upside down.
Cover and allow to rise again for 15 to 20 minutes.
Shape into 2 loaves; place in greased 9 x 5 in. (33 x 13 cm) loaf pans.
Cover and allow to stand about 1 hour in a warm place, or until dough rises and fills pans.
Bake at 400°F (200°C) for 45 minutes or until done.
Remove from pans and cool on wire rack.
agtG
