I have done that for several years. Now, with a daily carb goal in mind, I am exploring some of the possibilities of having an expanded food repertoire, as long as my glucose does not spike and I keep within my daily goal.

I know nothing about this, so I looked it up: "Most modified starches are gluten free, except for those that use wheat starch as a base. There is some controversy about whether modified wheat starch really does contain gluten."

Keep in mind....a LOT of bread recipes use gluten & yeast as a rising agent. The breads I've tried that used carbonation or egg as a rising agent, made the bread heavy. These heavy breads are a staple for some...but .....not acceptable to others. Note: Red Mill sells modified starch flours.

I would agree that trying to eliminate bread would be your better bet and look for healthier options like lettuce wraps or egg parmesan tortillas.

I watch videos all the time that use all kinds of alternatives to bread and they're really interesting!!

Sorry this is not answering your question about modified wheat starch, but with keto being so popular right now I see a lot of recipes online for low carb bread. For me, recently diagnosed gluten intolerant, I completely understand the desire to be able to bake your own bread. This was a recipe I just found that looks really interesting (2g net carbs per sice).

https://thebigmansworld.com/keto-almond-flour-bread/

I am going to save this recipe to hopefully try myself. Best of luck in your low carb bread quest!

Just a note -- When I was selling gluten free baked goods at the farmers market a lot of people assumed that gluten free ingredients were low carb - when in fact the flours are higher in carbs than wheat, barley, rye, etc.

Nicole, many of the low carb bread recipes also contain added vital wheat gluten. One cup of vital wheat gluten contains 16 carbs. One cup of regular wheal flour contains 95 carbs.

Have you looked into sourdough? Apparently, whole wheat or sprouted grain sourdough has an ability to moderate blood sugar responses. It also produces less gluten and that gluten is more easily digested. Also high in fiber and good for digestion.

Sourdough bread and diabetes

My daughter was diagnosed with Type 1 diabetes when she was 12. The nutritionist we worked with advised that moderation - rather than elimination - was key. And to keep track of fruit consumption as well, as most fruits are high carb.

Reducing any starchy foods - pasta, rice, potatoes, cereals, corn - is also advised.

Our family has been gluten free for many years, and very low carb for several.... At first, I thought I could not LIVE without bread, so I bought all the flours and tried making my own. After the rising-dough-explosion on my stove, I said the heck with it. Yeast in the alternative flours is a very different reaction, and I am not good at 'sit and watch"...

. You might try the Maria Emmerich recipes, as they are just lots of egg whites, whipped for a long time, and some stabilizer. I made the Hawaiian rolls for BBQ sandwiches, and they came out pretty tasty!!

I know that not all diabetics react the same to different foods, but what if instead of focusing on low carb you focused on low glycemic index? Still a lot of carbs, but more fiber, protein, and fat slows the rate at which the carbs are absorbed.

A Google search turned up these sites:

https://www.signos.com/blog/5-high-fiber-low-glycemic-bread-recipes

https://glycemicindex.com/2021/07/healthier-home-baked-bread/

Thank you, I had no idea about sourdough, will go read up. I also have a child with type 1 diabetes, and I am a registered nurse so I am familiar with many recommendations; but many with diabetes use moderation not elimination, and look for food (as I am doing) that does not spike glucose and are within acceptable limits for their daily carb limit.

what if instead of focusing on low carb you focused on low glycemic index?

My comments on trying to find foods that will not spike my glucose are a nod to glycemic index, which is very important.

I realize that type 1 and type 2 are not the same and every case is unique. 20 years in - the kid turns 32 in another week!! - she manages her diabetes very well with an automatic blood glucose monitor that alerts her to highs and lows. She does watch what she eats but eats what she wants and just adjusts her insulin dosage to accommodate.

I'm cutting a lot of foods to lose weight... I'm not diabetic yet, but my genetics lean towards me getting it. Bread is not completely gone, but I don't eat it as much anymore. I'm doing things like just having one taco or one fajita or just one of anything which means one tortilla. I get to enjoy one... it's portion control. I was reading on another forum the other day that a serving of bread was one slice. I wonder if you could just make regular bread or rolls and freeze it and portion it out so you can enjoy one slice or roll at a time.

HU, good luck on your weight loss journey. I think for you, the one slice might be a good idea. For me, the glycemic index is important, so even a slice or two regular white bread which has a fairly high index will cause an unwanted quick rise in glucose. The reason I am asking about modified wheat starch is that I am unfamiliar with it, but it is on the ingredient list of the fairly new lower carb bread/tortillas and when I test my blood glucose after eating a slice or two of this kind of bread my glucose has not spiked so I am assuming the ingredient mix has a lower glycemic index.

Ingredients, King Arthur 'Keto Wheat' flour:
Vital Wheat Gluten, Wheat Protein, King Arthur Unbleached Floor (Wheat Flour, Malted Barley Flour), Wheat Fiber, Whey, Sunflower Oil, Buttermilk, Cellulose Gum, Natural Flavor.

lucille, My daughter is type 1 and celiac. I made many, many low carb breads and I did not find it worth the effort. There were some good recipes but in general, most were very disappointing. I had the best luck with things that did not need adapting, such as socca which is already made with chickpea flour. Most of the best recipes were ones that were high starch. Mozzarella dough was kinda fun, but I had a hard time wrapping my ahead around the amount of fat , but was a nice treat. The best low carb wrapper was often a lettuce leaf.

ETA: One place I have found decent low-carb recipes is from Elana's Pantry. She uses a lot of almond flour or coconut flour. We make her crackers often (although our favorites are in her cookbook, not the website). She also has some breads made with almond butter that we enjoy, like a raisin-pecan one for breakfast. Most of her recipes are simple and I can find the ingredients for, and we enjoy them as long as we do not expect them to mimic traditional recipes.

Tish

It seems like a discouraging journey. But some of the the commercially sold low carb breads are quite acceptable to me, so it is possible.

Lucille, If you crack the code, please let us know. You may have a shot since you do not have to avoid gluten. It is amazing how essential gluten is to the structure of things.

Yesterday I experimented. Before I even started out, I wanted to compare carbs and cost between my experiment and a decent lower carb commercial brand. This involved a lot of old fashioned math (thank you Mr. Radin my third grade math teacher for making his class interesting so I paid attention and learned enough so I enjoy doing comparisons like these.)

I used my Zojirushi and the loaf was 1/2 regular wheat flour, 1/4 vital wheat gluten, and the remaining 1/4 was a combination of oat fiber, ground flax seed, and buckwheat flour. I think because I used half regular flour the carbs in my experimental loaf were higher than the commercial lower carb bread but not by a whole lot. The bread rose well, and the taste was certainly acceptable, and compared to the commercial bread, but was not anywhere as delicious as my home made all wheat flour loaf that I no longer make. The cost of the commercial bread and my experiment was comparable although my costs would go down were I to buy bulk size flour. I probably will not do that, as the point of all this was to find good tasting lower carb bread for occasional use.

I am going to experiment with making lower carb pizza crusts and flour tortillas, also for occasional consumption.

Have you tried sourdough? My 100-yr-old diabetic Mom now eats that with good results.

Is sourdough bread good for blood sugar?

Generally, participants who ate the sourdough bread had lower blood sugar and insulin levels than those who ate the breads fermented with baker's yeast ( 3 , 21 , 22 , 23 ). Sourdough fermentation produces changes in the bread that may help control blood sugar better than bread made using traditional baker's yeast.