Need to be careful with "diabetic" recipes that use regular flour like the
"diabetic scones". Many times, diabetics have to stay almost totally away
from carbohydrate foods (flour products, potatoes, sugar, carrots,
etc.). I see little difference in the diabetic scone recipe and regular
scones - in fact it looks like a great scone recipe (and one that I'll
probably make) - just not what I would consider for diabetics. In its
favor (in a big way), it includes the dietary information needed to judge
it (carbohydrate content, dietary exchanges, etc.).
Although not diabetic, my doctor has strongly recommended I seriously cut
back carbohydrates for a while and then use in moderation -- so I am VERY
interested in any bread products that are MUCH lower in carbohydrates
(something besides flour, sugar, potatoes, etc.)
The recipe for "Gabi's Bread" with its judicious flour substitutions and
low carbohydrate count is exactly what I'm looking for.
Thanks all.
"Richard L Walker"<rlwalker@granis.net>
Pensacola, FL 32504-7726 USA