What size loaf does this recipe make? My breadmaker can make 1, 1 1/2 and 2 lb loaves. Also, that's a LOT of sugar - I'm diabetic, so can I use an alternative?
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I second cybergrannies' message. Health and safety first.
Second, I do not suggest changing an existing recipe for times and ingredients and sometimes pan sizes--because that almost never works and you end up wasting tons of ingredients. I say this from personal experience that this is the case when you take a recipe that calls for sugar or honey and try to use things like Stevia or Spenda or any of those non-sugar sweeteners.
This comes directly from a scientist friend of mine who is also a great cook and my own beginning of my college career, a loooonnnggg time ago as a home ec major--Recipes are science personified and for many primary ingredients like sugar (and flour and eggs and fat), if you swap something out, it will fail. It is OK (sometimes to change minor ingredients like ginger for cinnamon or parsley for oregano but it will have a totally different flavor and the measurement proportions are rarely the same and in those cases you have to go by taste, but the basic science of the recipe is the same.
Please ask your doctor help you to find good recipes for breads that will be OK for your Diabetes and other health conditions. Like if you need low salt, low/no sugar, and low cholesterol, you will find different recipes than if you just need no/low sugar or no/low salt.
There are lots out there, but not knowing if you have other conditions, I don't want to suggest any if you have high blood pressure, or high cholesterol also as that will change what recipes are the safest for all of your conditions.
Many insurance companies (in the US) including Medicare and Medicaid and employer offered plans often pay for at least one visit with a dietician if you have Diabetes.
Make a list of questions to ask, including for recipes that meet all of your food crave/must eat needs. This is the best way to control your situation and enjoy your favorite foods safely!
Prayers for your good health and well-being!!
Thanks for asking!
Thank you so much. Personally, I've not had problems scaling bread machine recipes up or down in the past - so long as I know where I'm starting from. Still, I know others that have. And thank you for your prayers.
You are absolutely right in deciding to bake bread for yourself on your own. Bread is rich in vitamin and mineral composition. The high fiber content in bread helps to avoid problems with the digestive system, reduces the absorption of sugar, which helps prevent sudden surges in glucose and deterioration in the well-being of diabetics. But the high carbohydrate content of bread is highly undesirable in diabetes. The American Diabetes Association recommends choosing whole grain bread or 100 percent whole wheat bread instead of white bread.
The recipe you chose includes whole wheat bread flour, old fashioned oats, organic flax seeds. All of these ingredients are recommended for diabetics. The only problem with this recipe is sugar.
Sugar is added to bread to enhance the yeast function. But bread can be baked without sugar. Flour contains small amounts of disaccharides, trisaccharide, glucose, fructose. This is enough for the yeast to work. But the crust will not have a bright color.
But you can help the yeast with rye malt, which comes in two flavors - white unfermented and red fermented. Malt, of course, will change the taste of bread, especially when fermented, but it will also speed up the fermentation process. If that's okay for you, take 0.7-1 oz (20-30 grams) of malt per 1.1 pounds (500 grams) of flour, pour boiling water over it, let it cool, and add to the dough (remember to reduce the amount of water).
From the ingredients listed in the recipe, you will get a loaf that weighs about 1.5 pounds - 1 1/2 lb.
Different breads affect people differently. I would advise you checking your blood sugar before and after eating new bread (baked bread according to a new recipe) several times to understand how your body responds.
I would use the 1.5 setting and use half the sugar or Splenda
I'm sorry but if you are diabetic why would you not want to a diabetic recipe?
You already know this is a serious health condition and everything you eat matters so please do not take chances - always check online for diabetic recipes.
Thank you. I've saved those links.
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