Nourishing Mealsreg Sprouted Brown Rice Bread Gluten Free Yeast Free Sprouted Brown Rice Bread
This produces bubbles of carbon dioxide which makes the dough rise. This kind of leavening requires proofing ie a resting time to allow the yeast time to reproduce and consume carbohydrates. Breads leavened with yeast have a distinctive flavour. A sourdough starter is a paste of flour and water containing yeast and lactobacilli which has been obtained from a previous batch of dough. It works in the same way as yeast by creating bubbles but it requires much more proofing time than yeast. Sourdough bread has a sour tangy taste. It is used for rye-based breads where yeast is not really effective in leavening the dough. Chemical leaveners are chemical mixtures that release carbon dioxide or other gases when they react to moisture and heat.
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.
Bread and the glycemic index The glycemic index rates foods on a scale of 1 to 100 based on how the foods affect your blood glucose levels. A rating of less than 55 is considered low 56 to 69 medium and 70 plus high. Bread ranges from 34 to 73 or more depending on the kind of grains used to make it. Bread with a low rating will be broken down more slowly in your gut giving you a steady increase in your blood sugar level. Bread with a GI value of 70 or more will cause your blood glucose to spike ie to surge and then drop suddenly. Labels for bread do not usually show whether bread has a low GI value. However you can usually estimate whether the GI value is low or not by checking the ingredients. These are usually listed in descending order by weight.