Gluten free and diabetic

Jennifer29

My daughter has celiac and diabetes. We are finding the gluten free also means higher carbs and bad for blood sugar. Has anyone tried add fiber or protein power to recipes to slow the digestion?

badge posted by: Jennifer29 on February 02, 2011 at 8:27 pm in Baking, gluten-free
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reply by: pjh on February 03, 2011 at 9:14 pm
pjh

I believe our gluten-free Hi-maize Natural Fiber would be a good choice here, Jennifer. Substitute it for some of the other GF flours in your recipes; you'll have to experiment to see just how much you can substitute, but I'd start with 1/4 of the total flour amount. Good luck-

reply by: Cultured Cook on February 04, 2011 at 10:05 am
Cultured Cook

You are absolutely right, Jennifer--most g-f products are made with stripped-out starches and therefore have a higher carb count. Definitely not diabetic-friendly. But it is absolutely possible to make g-f recipes with whole-grain, whole-flour flours (lots of fiber and protein, hardly any starch) and even with natural sweeteners that also carry a lower glycemic load. I'm a recipe developer who's g-f, whole-grain, and naturally sweet. Feel free to browse through my recipes to see which ones catch your culinary fancy! www.theculturedcook.com

reply by: ael5292 on February 10, 2011 at 11:36 pm
ael5292

As a Christmas gift for my dad (who has celiac and pre-diabetes) I bought a bag of KAF Gluten-Free Whole Grain Flour Blend. He really likes the bread made from the recipe on the bag, I've made two loaves so far; it was even better the second time! (Even my mom and I, who are not gluten-intolerant, enjoyed it.)

I also bought a bag of KAF Ancient Grains flour blend, to add more fiber to other GF bread/dessert recipes. Finally used some this week: I made a blueberry coffee cake using GF Bisquick. I substituted some Ancient Grains flour for part of the Bisquick, and added an extra tsp. baking soda and an extra tbsp. baking powder.

The coffee cake was WONDERFUL! (Cut the sugar in half, and sweetened the frozen berries with splenda, a dash of cinnamon, and a pinch each kosher salt & lemon zest.) In fact, the cake was so good, NONE of us could stay out of it, even me and Mom!

reply by: Cinasue on March 08, 2011 at 1:28 pm
Cinasue

I didn't realize there was a problem with gluten free and diabetes. I just ordered quiet a few of the gluten free mixes, so would I need to add the Hi-maize Natural Fiber to them, ie: brownies, cookie mix, chocolate cake mix, bread mix, muffin mix, pizza and pancakes, and if so, how much per mix?

Ordering the Hi-maize Natural Fiber now to go with the gluten free flour I ordered as well.

Still, I'm very excited to be getting these products, so looking forward to a good piece of chocolate cake!

Cindy Sue

reply by: bocca on April 03, 2011 at 8:51 pm
bocca

Always good to hear a product review. I've been meaning to the ancient grains blend.