Bread oh Bread - Page 2

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Diabetes Diet and Nutrition A healthy, well balanced, nutritious diet which factors in Diabetes can be crucial for the long term management of Diabetes. Use this section to discuss your diet, what you would like to try, swap recipes and more.


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Bread oh Bread - Page 2


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Old 10-17-2015, 16:06   #11
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I miss bagels and bread too but I would miss what I put on them more!

My protein, butter, nut butters, etc. I could never live on bread alone but I can live on all the other stuff and be much healthier as a bonus! I love ALL food so it was easy to find other food to eat that I love just as much. We can't have it all!

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Old 10-18-2015, 04:57   #12
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empower low carb wraps with 3 grams of carbs per wrap are not too bad for me,other than that I like to eat cheese,salami,olives,etc with optimist crackers with heaps of butter.i know its not really a substitute for bread but its a very good healthy feed.

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Old 10-18-2015, 16:08   #13
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Quote:
Originally Posted by mbc1963 View Post
I do dearly miss bread, too... but maybe more than that, I miss muffins, scones, bagels.
No need to 'miss scones' for breakfast...I just tried a new recipe from this website this morning....wow were these good!

Grain-Free Dark Chocolate Cherry Scones (Revised for LCHF)
Ingredients:

3 cups blanched almond flour
1 teaspoons baking soda
teaspoon fine sea salt
4 tablespoons butter, as cold as possible (preferably frozen)
2 large eggs
2 tablespoons apple cider vinegar
2 Artificial sweetener of your choice then taste mix for proper amount should be slightly sweet…
1 teaspoon vanilla extract
3 ounces of cold 80% to 90% cacao dark chocolate, cut into bite-size chunks or sugar free chocolate chips.
⅓ cup roughly chopped pecans

Directions:

Preheat the oven to 350F with the rack in the middle position, and line a baking sheet with parchment paper.

In a large bowl, combine the almond flour, baking soda, and fine sea salt. Use your hands or a pastry cutter to work the pieces of the cold butter into the dry ingredients until a crumbly mixture is produced.

In a separate bowl, thoroughly whisk together the eggs, apple cider vinegar, honey/sweetener, and vanilla extract. Make a well in the middle of the dry ingredients, and pour the egg mixture into it. Gently mix with a spatula until a wet, chunky dough forms, and then add in the chocolate chunks and pecans. Combine the ingredients with your hands, and form two small balls of dough.

On a sheet of parchment paper or a nonstick surface, gently flatten the balls with your hands. The rounds of dough should be about -inch thick. (If the dough’s a little too sticky to handle, refrigerate it for a half hour to firm it up before proceeding.)

Using a pastry cutter or a sharp knife, cut each round of dough into 4 equal-sized wedges, and arrange all 8 pieces on the parchment-lined baking sheet. Bake for 20 to 25 minutes, rotating the tray halfway through. The scones are ready when they’re golden brown, and an inserted toothpick comes out clean. Transfer the scones onto a wire rack to cool before serving.

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Last edited by John.in.France; 10-18-2015 at 16:25. Reason: fix quote
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Old 10-19-2015, 20:58   #14
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Thanks for the great advice, I am learning to live without certain foods in my life. For the sake of longevity I could learn to eat things without bread. I'm a southern girl and cornbread is a staple. I gave that up when I was first diagnosed and I know I can give up sliced.

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Old 10-19-2015, 21:28   #15
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Quote:
Originally Posted by ACR 3452 View Post
Thanks for the great advice, I am learning to live without certain foods in my life. For the sake of longevity I could learn to eat things without bread. I'm a southern girl and cornbread is a staple. I gave that up when I was first diagnosed and I know I can give up sliced.
The wisest decisions are seldom the easiest.

Good luck, and with that attitude you'll be fine.

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Old 10-19-2015, 21:53   #16
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Quote:
Originally Posted by ACR 3452 View Post
I'm a southern girl and cornbread is a staple. I gave that up when I was first diagnosed and I know I can give up sliced.
Try my http://www.diabetesforum.com/diabete...cornbread.html The texture is very close to the more course cornbread. I've always thought that if one used organic cold-pressed corn oil (it has a corn taste) then it would even taste more like the real thing.

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Old 01-09-2016, 03:17   #17
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Quote:
Originally Posted by ACR 3452 View Post
If all bread is a no no then what must a bread hound like my do. I used to love sandwiches. then early in in my diabetes journey the nutritionist told me diabetics should never eat two pieces of bread at the same time so i just would eat one piece of wheat making me the open faced sandwich queen, no I'm told no bread not even what. Any suggestions on something that will take the place of by beloved sandwich or sandwish as they have become to me
You're speaking to the choir. I absolutely adore good bread and sandwiches, but like most here I've given it up. It's a mindset and I'm going to do what is best for me no matter how hard it is.

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Old 01-10-2016, 03:07   #18
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Depending on what your meter tells you, you may be able to tolerate a limited quantity of bread, at the right time of day (probably not at breakfast). I find that I can handle one slice of Trader Joe's organic flourless 7-grain sprouted bread. Spreading it with TJ's natural or organic peanut butter can slow down the rise in blood sugars, as well.

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