The bread recipe is right here just awaitin' for ya . . . if you're used to eating whole grain breads, it won't be much of a change. It's a heavier bread like rye or whole wheat, but it's a good nutty flavor & not crumbly.
http://www.diabetesforum.com/diabetes-recipes/2007-shannys-low-carb-sourdough-bread.html#post8625 Hope you like it!
My doctor originally told me to eat more carbs too, but I kept testing and testing and couldn't get my sugars low enough. So he increased my metformin, but that didn't work either, so I finally had to reduce my carbs too. Now with the higher dosage of met & lower intake of carbs, I've got it corralled for the time being, and can keep my readings mostly between 90 and 130. I'm not as low-carb as you were with hypoglycemia, but I keep it under about 60-65 per day.
Do you have a meter and are you testing? If you're testing every day, you'll soon discover which foods cause higher blood sugars, so you can avoid or at least limit those foods. If the 15g servings of three carbs per meal, are spinach, broccoli and asparagus, I can see no problem, but if they are potatoes, rice and bread, then you're going to run into trouble, regardless of what the dietitian says. My suggestion is to get a meter and start checking your blood after every meal. Then you'll know for yourself what keeps your sugars in safe ranges, and what sends it to the moon. Even this bread recipe I developed . . . it doesn't send me to the moon, but it would if I ate three thick slices at once. So I slice it 1/4 inch thick and eat one slice at a time, in a sandwich or toasted with butter. And I think I may have noted on the recipe that when toasted really crisp, it makes a nice cracker!
