Bread

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dancing james in reply to @aggi

I’d guess a pure rye, much slower carb release so may be more manageable.

But probably a nutritionist would be better informed than me making random guesses.

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aggi in reply to @dancing james

Cheers and @kboy

I've heard that rye is meant to be better. I generally do the no-knead method with white flour which I imagine is better than a supermarket loaf but not ideal.

Was wondering if there were any diabetics on here with recipes to share.

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