Gluten Free Cheese Scones Recipe Odlums White Cheese Scones
As you can see bread can contain ingredients that those of us who have type 2 diabetes need to avoid... salt and fats. It pays to check the labels. Leavening Leavening is the adding of gas to the dough creating bubbles that make it swell up. This makes the bread lighter and easier to chew. When flour and water are combined to make dough the starch in the flour mixes with the water to form a matrix. When this mixture is leavened (ie gas is added) the dough rises . Then when it sets the bubbles remain trapped in the dough. There are several ways dough can be leavened. However most types of bread are leavened using biological agents containing micro-organisms that release carbon dioxide as part of their life-cycle. These are either yeasts or sourdough starters. Yeast ferments some of the carbohydrates in the flour.
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.
To beat your diabetes you need to eat food that is low in sugar low in fat low in salt high in fibre and has low GI values ie it releases glucose into your bloodstream relatively slowly. Some kinds of bread fit this bill; others do not. Bread is made from flour ie grain that has been ground into powder. Common wheat is usually used because its flour has high levels of gluten which gives the dough sponginess and elasticity. But bread is also made from other species of wheat (eg durum and spelt) and other grains such as rye barley corn (maize) and oats. The non-wheat grains usually have wheat flour mixed into the flour. The quality of bread depends largely on the protein content of the flour. The best breads use flour with 12 to 14% protein rather than all-purpose wheat flour which only contains 9 to 12% protein.