Thx for the replies. I'm going to give it a try with sourdough bread. i really miss bread a lot and i read somewhere that the more sour the sourdough, the less impact on BS. Apparently the lactic acid that gives sourdough its characteristic taste also lowers the impact on BS slightly. Now I'm going to try a very very sour sourdough (slow fermentation) with Hi-Maize to see what the impact is. Perhaps it is just wishfull thinking from my side but I'm holding thumbs.....
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