2 replies to this topic

[scobeedoo1]

I'm a diabetic and trying to adapt recipes to be gluten-free. I'm finding the rice, potato flours are quickly absorbed. I'm on the pump so I need to carb count to adjust my insulin. Has anyone determined the best way to adjust a recipe's carbs with gluten-free flours vs the standard wheat? Any diabetic notice a difference in insulin requirements with a gluten-free diet. I'm trying to be conscious of the amount of fiber in a recipe too. I used to use whole wheat all the time instead of the refined flours. This is definitely hard getting used to a different process.

thanks!

[tarnalberry]

If you're working from pure carb numbers, not exchanges, you can just use the nutritional information on the back of the packages of flour.

Also, I just wanted to let you know that many of the other flours - like amaranth, quinoa, and sorgum have higher protein and fat content, and are not absorbed as quickly. Also, using soy flour may help as well as it's high in protein and not so high in carbs. (And is very tasty in muffins. :-) )

[brdbntL]

I don't know if this will help. I have had to figuire out carbs for my daughter. Rice flour is about double what wheat flour is. It is 138.6g of carbs vs roughly 84 ( I don't have any reg wheat anymore). I haven't noticed it hitting her any harder. She is 3 so communication is sometimes limited. We do use more insulin but I am not sure if it is the new diet or her growing. Depending on what I make I have noticed at least a 5-10g carb increase. I hope this helps.