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Choose Recipes Carefully. Not every recipe will work correctly in a bread maker. Fortunately a quick Internet search is all it takes to find bread recipes that have been modified for use in bread makers. You can also find ready-made mixes especially made for bread machines. These mixes are convenient affordable and almost impossible to screw up. Don t Leave Bread In the Machine for Too Long. Homemade bread is the best when it s still warm. Some machines can keep bread warm long after it has finished baking. However bread left in the machine for too long could end up being soggy and not a lot of fun to eat. Make the Bread Easy To Remove. Thoroughly spray the inside of the machine with cooking spray before adding the ingredients. This will make the bread easier to remove after baking.
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.
Plenty of breads can be classified as semi-wholemeal ie bread made form a mix of whole grains and refined grains. It is noticeable that as the ratio of whole grains in the flour drops. For example a 50:50 mix of wholemeal and refined flour usually has a GI value of at least 58 while 100% wholemeal bread has an average GI value of 51. Thus you need to be cautious when eating whole-grain bread (white bread with added whole grains) and granary bread. You should only eat small amounts of white pitta bread (GI value about 57). Whole-grain pitta however has a slightly lower GI value due to the phytates they contain which slow the rate of digestion. Conclusion So there you have it. When deciding which bread to choose to beat your diabetes you should favour bread made from 100% wholemeal flour which has a low salt (sodium) content little fat (maximum 3% by weight) and does not contain added sugar. You ll find all this information as well as the amount of fibre the bread contains on the label.