Delicious Diabetic Bread Recipes
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Diabetic Muffin Recipes
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Diabetic bread recipes can be healthy and tasty! When considering a diabetic diet you should limit the intake of carbohydrates such as breads. But when you do want bread utilizing a healthy recipes is the smart dietary choice.
We even have delicious diabetic muffin recipes!
On this Page:
Diabetic Bread Recipes
Diabetic Muffin Recipes
What is Bread?
Hisotry of Bread
Fun Bread Facts
RECIPES:
Diabetic Bread Recipes
Bruschetta with Yogurt Cheese
Cinnamon Toast Bread
Mediterranean Stuffed Bread
What is Bread?
Bread consists minimally of flour and water; salt is present in most cases, and usually a leavening agent such as yeast is used.
Diabetic bread recipes should contain less sugar than other bread recipes. Diabetic muffin recipes utilize some sugar and while it is alright to have carbohydrates and sweet breads ONCE IN A WHILE, they should be eaten sparingly and only on occasion.
History of Bread
Bread is one of the oldest prepared foods, dating back to the Neolithic era. The first breads produced were probably cooked versions of a grain-paste, made from ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour.
Descendants of these early breads are still commonly made from various grains worldwide, including the Mexican tortilla, Indian chapatis, rotis and naans, Scottish oatcake, North American johnnycake, Middle Eastern Pita bread (Kmaj in Arabic and Pitot in Hebrew) and Ethiopian injera.
The development of leavened bread can probably also be traced to prehistoric times. Yeast spores occur everywhere, including the surface of cereal grains, so any dough left to rest will become naturally leavened. Although leavening is likely of prehistoric origin, the earliest archaeological evidence is from ancient Egypt.
In the Deipnosophistae, the Greek author Athenaeus describes some of the breads, cakes, cookies, and pastries available in the Classical world. Among the breads mentioned are griddle cakes, honey-and-oil bread, mushroom shaped loaves covered in poppy seeds, and the military specialty of rolls baked on a spit.
Within medieval Europe bread served not only as a staple food but also as part of the table service. In the standard table setting of the day the trencher, a piece of stale bread roughly 6 inches by 4 inches (15 cm by 10 cm), served as an absorbent plate. At the completion of a meal the trencher could then be eaten, given to the poor, or fed to the dogs. It was not until the fifteenth century that trenchers made of wood started to replace the bread variety.
For generations, white bread was considered the preferred bread of the rich while the poor ate dark bread. However, the connotations reversed in the late 20th century with dark bread becoming preferred as having superior nutritional value while white bread became associated with lower class ignorance of nutrition.
Another major advance happened in 1961 with the development of the Chorleywood Bread Process which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. This process is now widely used around the world.
Recently, domestic breadmakers that automate the process of making bread are becoming popular in the home.
The development of bread makers for home use enables people with special dietary restrictions or conditions, such as diabetics, to create diabetic bread recipes that are healthier than store bought breads or sweet breads such as muffins.
Diabetic muffin recipes are very delicious and can still be healthy for an occasional sweet treat.
Fun Bread Facts
It takes 9 seconds for a combine to harvest enough wheat to make about 70 loaves of bread.
Each American consumes, on average, 53 pounds of bread per year.
An average slice of packaged bread contains only 1 gram of fat and 75 to 80 calories.
One bushel of wheat will produce 73 one-pound loaves of bread.
Early Egyptian writings urged mothers to send their children to school with plenty of bread and beer for their lunch.
Breaking bread is a universal sign of peace.
Assuming a sandwich was eaten for breakfast, lunch, and dinner, it would take 168 days to eat the amount of bread produced from one bushel of wheat. A family of four could live 10 years off the bread produced by one acre of wheat.
Farmers receive approximately 5 cents (or less) from each loaf of bread sold.
Bread is probably the one food eaten by people of every race, culture and religion.
Napoleon gave a common bread its name when he demanded a loaf of dark rye bread for his horse during the Prussian campaign. "Pain pour Nicole," he ordered, which meant "Bread for Nicole," his horse. To Germanic ears, the request sounded like "pumpernickel," which is the term we use today for this traditional loaf.
In Britain, the ceremony of First Footing is traditionally observed in the early hours of New Year's Day. A piece of bread is left outside a door, with a piece of coal and a silver coin, and is supposed to bring you food, warmth and riches in the year ahead.
The "pocket" in pita bread is made by steam. The steam puffs up the dough and, as the bread cools and flattens, a pocket is left in the middle.
One bread superstition is that if you put a piece of bread in a baby's cradle, it will keep away disease.
The fastest "bun" in the West goes to a team of bakers from Wheat Montana Farms and Bakery who reclaimed the Guinness World Record in 1995. They harvested and milled wheat from the field and then mixed, scaled, shaped and baked a loaf in exactly eight minutes, 13 seconds.
Murphy's Law dictates that buttered bread will always land buttered-side down.
Bread is inexpensive. At an average cost of about $2 a loaf, bread is a strong nutrition value for the dollar.
Scandinavian traditions hold that if a boy and girl eat from the same loaf, they are bound to fall in love.
In Russia, bread (and salt) are symbols of welcome.
Superstition says it is bad luck to turn a loaf of bread upside down or cut an unbaked loaf.
Legend has it that whoever eats the last piece of bread has to kiss the cook.
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