Low "G.I" BREAD!!

Saw an ad for this in a magazine today - good to know! I really do have to cut out bread to feel better and lose the weight, but I find it very very difficult. 

Has anyone seen what supermarkets this is in yet? I am sure I haven't seen it, but hubby thinks it's in our Waitrose already.

http://www.warburtons.co.uk/allinone/gi.html

Ohhh, I hope us SBDers can have it!!!

I baked my own bread.  Basically anything high in fiber and hard for your body to digest has a lower GI.  These breads are good in that if you only like white bread then they can satisfy you.  If you are into whole wheat then you are already getting a lower GI breaed provided it's not slammed with glucose, high fructose or any other nasty -ose you don't need.

Good bread has only a few things in it: yeast, flour and it's varients, a small amount of sugar/honey/syrup to feed the yeast and make it happy, small amount of salt (which you can leave out) and that's it.  You can add a small amount of fat in the form of oil or butter and milk to make it longer lasting our smooth the texture of the crumb. 

If your bread has anything other than these key ingredients then seriously consider switching to one that does.  It's like all those polysorbate 80 thingies in food and E-whatevers. 

Look for flax seed as it has a low GI and unless it's ground your body just passes it whole. In Spain it's eaten by teaspoons to alieviate constipation.     Also spelt and soya and rye are brilliant low GI flours.

Sorry... hijack over... you can tell I love my bread... have a sesame, whole wheat, white, spelt and poppy seed one rising as we speak. 

Still though... moderation is important.

On the contrary, thank you for the hi-jack was a good post!

Do you make it all in a breadmaker? I have seen lots of bread mixes in the stores ( and I favour the more dense, wholemeal/wholewheat/granary/rough bread- except I don't like the pumperknickel types and I have tried the gluten-free ones and didn't like them either - if they don't have all the extras you mention then I will get some and mix em up! (ooh, or maybe I could add flaxseed to the mix?)

Ideally, would love to cut it out altogether, but lunchtimes at work are difficult, I only have a 30 min lunchbreak and a sandwich is the easiest option for me (when I am sick of salads).  If I knew I could safely have 2 small slices of bread per day, I could probably cope quite well.  I have seen a very good nutritionist recently and he suggested I go low GI as much as possible, as I am insulin resistant.

Thanks!

Stacey- I hope you can have it too Sometimes nothing but some hot buttery toast will do!

I usually only have two slices a day. 

I am a bit of a purist with bread .... you have to watch those mixes too, but they can be a start if you have your own bread maker.  I use a bread maker, but mostly for the kneading and rising bits and then I finish it in the oven.  You need a warm moist environment for bread to be happy and my kitchen is usually cool unless I am baking so the closed environment of the bread maker works for me.

For store bought bread check out the fresh bread section and in particular the organic breads at Tesco and Sainsbury's.  There is also a ready bread called Burgen that is filled with all sorts of fiber goodies and really god for women (it's got E's in it, but still I think they are outweighed by the good stuff.)   

 

If you want wholemeal, funky flour recipes for bread makers let me know.  Everything I use is in the UK and I use both US and UK measurements.