Print What We’re Reading: Bread Substitutes

For many people with diabetes who are trying to change the amount or type of carbohydrate in their diet, bread is one of the hardest foods to cut back on. This week at MyDiabetesCentral.com, David Mendosa writes about substitutes for sandwich bread that are either lower in carbohydrate or have a lower glycemic index.

Because he is on a very-low-carbohydrate diet, Mendosa recommends — after rejecting lettuce as a poor substitute for bread — Sushi Party Soy Wrappers, made by the Japanese tea company Yamamotoyama and available online or at many Asian markets. Most varieties are kosher and/or gluten free and have 1-2 grams of carbohydrate per sheet. They may not satisfy a bread craving, but according to Mendosa, they are a great way to enjoy a sausage without the bun.

Comments:

Dear Team.

The best bread is none at all for diabetics. The myth that high fibre somehow protects you from the carbs is dubious.

Try a lean steak diped in garlic butter made from grapeseed oil and powdered garlic. You will forget bread quickly.

Posted by: CalgaryDiabetic | Feb 05, 2009 08:12 PM

I love low-carb tortillas, and I just found a new wrap called "Flatout". With the low carb tortillas, I've found that I can subtract ALL the fiber from the total count and I won't spike. With the Flatout, I have to subtract HALF the fiber from the total carb count...for some reason, they are spiker. Those are really the only bread substitutes that I eat.

Posted by: clancygus | Feb 07, 2009 06:41 PM

I have been making a bread substitute that works great using Dixie Carb Counters Angel Food Puffs Mix. Instead of making the puffs, I spread the meringue mix evenly out in a baking pan, bake for 15 minutes, let it cool, and then use kitchen shears to cut into 3 inch squares. The result is a thin spongy but reasonably tough bread. I use the squares for hamburger buns and to make sandwiches. Each piece has about 2 total carbs with 2 grams of fiber, leaving you with 0 net carbs. The squares taste pretty good with a slightly sweet flavor.

Posted by: TriangleDreamer | Feb 08, 2009 07:45 PM

I have been trying a low carb, low glycemic, no white carb meal plan. I use pumpernickel bread (15 gm of carbs/slice and a GI of 50-55) to make my sandwiches. Post prandial blood sugars are pretty good most of the time but as we all know it never happens ALL the time.

Posted by: Florian | Feb 11, 2009 01:17 PM

I have gone to making my own bread. I use whole wheat flour, wheat gluten, no salt, and I use spenda for baking. After the dough is mixed (I use my bread machine to mix the dough and then I shape it)I split the two in half and make two small loaves or when I make one loaf I only use on slice of the bread. It does not spike my sugars at all. Best of all it reminds me of the whole wheat bread my grandmother baked. You know the bread is great when you toast it and it takes two times in the toaster to get it toast. If bread toast fast in the toaster it contains sugar and white flour which spikes sugars.

Posted by: Airborne mom | Feb 11, 2009 01:35 PM

During my time in the military, I spent quite a few years in the east. Both Type 1 and Type 2 Diabetes runs in my family. I have managed blood sugar well, but my son displayed traits of juvenile diabetes just last year. Testing revealed that his levels proved to be within limits, but it has once again reinforced the need to remain vigilant. I have found rice wrappers, or spring roll skins, to be a good substitute in situations where the sodium content of soy is also to be avoided. They are fairly easy to find in asian markets and the international aisle of many premium food stores. Once you get used to the process of allowing them to soak in water for a minute beofore wrapping, they are a great way to avoid bread products.

Posted by: DD | Apr 19, 2010 04:14 PM

Has anybody tried the miracle noodles? Saw an advertisement. They are made of fiber. They have 0 carbs and 0 sugars.

Posted by: rr | Jun 17, 2011 12:08 PM

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