Try eating diabetic low glycemic index and gluten-free. I've been doing that for the past couple of weeks. Let's just say that quinoa is yummy and has a GI of only 35.
Commercial gluten-free anything is made with rice flour, tapioca starch, and potato starch. It's a diabetic perfect storm. If you thought wheat bread raised your blood sugar, try gluten-free bread!
I must develop some more good buckwheat recipes. And alter the ones I have already that use gluten to be gluten-free.
Commercial gluten-free anything is made with rice flour, tapioca starch, and potato starch. It's a diabetic perfect storm. If you thought wheat bread raised your blood sugar, try gluten-free bread!
I must develop some more good buckwheat recipes. And alter the ones I have already that use gluten to be gluten-free.