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Both bread companies make a comparable good carb source bread. My local Costco store carries a few varieties of Dave s Killer Bread and because they can make a large bulk purchase they also offer the least expensive pricing for a loaf of bread. On average I pay about $3.75 for a loaf of Dave s Killer Bread. So for now I m a Dave s Killer Bread fan. If this article has been useful to you and you haven t found a health and fitness guru to walk along side you click my web site link below for a free consultation. Even for the most avid bakers bread can occasionally be boring. There are luckily other uses for your bread machine than baking bread. When struck by boredom take a look through on-line recipe collections and printed recipe books for alternative recipes for your bread maker. Manufacturers including big name brands like Zojirushi and Breadman often include recipes on their websites or in their manuals. Forums and cooking websites are also excellent resources for alternative recipes as well.
You also need to avoid breads made with shortening unless the fat content is less than 3% by weight as well as all fried breads such as Indian puri. This still leaves you with plenty of breads you can eat and still beat your diabetes. Breads diabetics can eat Whole-grain breads usually have low GI values (less than 56). Regular whole-grain bread has a GI value of about 51 while the rating for pumpernickel is about 50. Barley bread (if you can find it) is very dense and has a GI value of about 34 while wheat tortillas have a rating of about 30. Thus as a diabetic you can eat most wholemeal breads rye breads and crisp breads made from rye. You can also eat unleavened flatbreads such as whole-wheat Indian breads like roti and chapatti though you need to check the salt and fat content.
The most popular is baking powder a mixture of a carbonate or bicarbonate (usually sodium bicarbonate) and one or more acid salts. Baking powder works by releasing carbon dioxide gas into the dough when it gets wet creating bubbles that expand the wet mixture. It is used instead of yeast for breads where the flavours of fermentation would be undesirable or where the dough lacks the elastic structure needed to hold gas bubbles for more than a few minutes. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation breads made by chemical leavening are called quick breads. Examples of quick breads include Irish soda bread banana bread pancakes carrot cake and muffins.The big question for diabetics of course is whether the rising method has any effect on the glycemic index (GI) value of the bread.