Bread-Bakers v098.n020.14

It would be easy to do a suitable sugar-free bread.  You
could use
one teaspoon of sugar to feed the yeast, which would be
negligible
sugar for any diabetic, and then go ahead with the rest of
the recipe,
just omitting any more sugar than that.  I do feel that you
do need to
"feed" the yeast with one teaspoon of sugar, though,
whether it be
honey, syrup or molasses.  Any will work fine.

Another thought would be sourdough bread, which uses small
amounts
of sugar.  

Jo in Minnesota
Diabetic Type II