Low Glycemic Bread Recipe

Filed under: recipes | 2 Comments »

I love bread. That’s why, when I was diagnosed with reactive hypoglycemia–and found out bread was a thing of the past–I was dismayed. Luckily, I found out that my favorite kind of bread, sourdough, is low on the glycemic index. One slice (2 1/2 oz) has 20g of carbohydrates and is 52 on the glycemic index. The following recipe, for a sourdough French stick, is crispy on the outside and disappears at family meals faster than a slice of chocolate cake.

Ingredients

1 package Sourdough Starter
1 cup water
2 1/2 cups bread flour
3/4 t fructose
1t salt
1 egg, beaten (to glaze).

Procedure

Place ingredients in a bread machine on dough setting according to manufacturers instructions.
Leave in bread machine for 30 minutes until doubled in size.
Push down dough. Roll out into two 8″ x 12″ rectangles.
Roll each piece tightly, knocking out air bubbles. Slash every 2″ with a sharp knife.
Brush with beaten egg.
Rise for 40 minutes in a warm place until doubled.
Bake at 375 degrees F for 20-25 minutes. Bread is done when it sounds hollow when tapped.

Serving size: 2 1/2 oz. slice (about 3″ piece). 20 g carbs, 1 g fat. Glycemic Index=52 (LOW).

Stephanie Kenrose is a reactive hypoglycemic and is author of The Reactive Hypoglycemia Cookbook

Portobello Mushroom Burger Recipe

The Reactive Hypoglycemia Cookbook Cover

Featured on :

Buy now for 22% off the cover price »

Feel like yourself again,
learn to live well with
Reactive Hypoglycemia

2 Comments on “Low Glycemic Bread Recipe”

1 Danny said at 8:27 pm on November 15th, 2009:
Thanks a lot for this great recipe!
I will try this tomorrow.

Just one question: if I’m going to use homemade sordough starter instead of packaged one, how much I will need?
2 Steph Kenrose said at 8:33 pm on November 15th, 2009:
From what little I know of homemade starter, it depends! That’s why I use the package variety, lol. But seriously, if you use a traditional starter (i.e. a sourdough flour “sponge”) I think it would need about a cup of starter. Of course, you’d need to subtract the amount of flour from the recipe. That said, I’ve never gone wrong with bread, as long as I kept the dough at the right consistency. In other words, you’d be hard pressed to add too much or two little–you’ll just be adjusting the flavor up or down and adding/subtracting “bubbles”. Good luck! Let me know how it turns out