Gluten Free High Fiber Multi Grain Bread Gluten Free Paleo Bread 3 Pack Low Carb Gluten Free Grain Free 1 Net Carb
It is the high fibre in the bran of the whole grains which slows the release of glucose. Whole grains are great for our health in many other ways thanks to their high levels of vitamins and minerals. Most whole grains are particularly rich in B vitamins. Whole grains also have plenty of protein. One of these proteins is gluten. Gluten makes dough elastic which helps it to rise and keep its shape. It constitutes about 80% of the protein in wheat seed which is one reason why wheat is popular for bread-making. It is also found in barley and rye. Making bread Bread is made by mixing up dough a paste of flour and water (or other liquid). The dough is usually leavened (see below) allowed to rise and then cooked. Breads may also contain extra ingredients such as salt or butter to improve taste.
As you can see the germ and bran contain lots of healthy stuff that is not found in the endosperm. Whole grains are cereal grains in their natural state ie they contain all three main parts endosperm bran and germ. Refined grains are groats from which the bran and germ have been removed by grinding and sifting. Refining causes the grains to lose some of their nutritional value. Sometimes nutrients such as vitamins are added back. But as these represent a small fraction of the nutrients removed refined grains are nutritionally inferior to whole grains. Removing the bran and grinding the grains into a fine powder increases the glycemic index value (GI) of the grain ie you digest glucose from refined grains quicker than glucose from whole grains which as a diabetic is not what you want.
Flatbreads are made from unleavened dough of flour water and salt though a few are made with yeast. Flatbreads are especially popular in the Middle East and the Indian subcontinent. Roti is the unleavened whole-wheat bread of India; chapatti is the large version of roti; naan is the leavened equivalent. Bread for diabetics To beat your diabetes you need to ensure that the food you eat is low in sugar low in fat low in salt high in fibre and has low GI values. This is a fairly easy thing to do... all you have to do is read the labels to see the amount of sugar fat salt and fibre in a particular loaf of bread. The problem with the labels for breads is that they do not normally indicate the glycemic index (GI) value of the bread.