Bread Recipe Suitable For Diabetics ?

[MrsMH]

I have been baking yeast free, gluten free, low-moderate(?) oxalate, casein free bread for our family. Everyone loves it... but now my DH has been diagnosed pre-diabetic, so I am worried the cornstarch (2/3 cup per small loaf) might be a problem for him. Anyone have any experience or knowledge on this ? The only substitute for cornstarch I can find is amaranth, but that is very high oxalate, which my son can't have, and potato starch isn't good for diabetics/candida either.

???

[RiceGuy]

Well, I guess it depends on what sort of bread you want to make. The "white bread" ones are basically very starchy, and replacing one with another probably won't do very much to lower the carbs.

I find the buckwheat flour from Arrowhead Mills helps get a lighter fluffier texture, while adding flavor and color, but that may not be what you're looking for.

If you can post the recipe you are using, maybe you'll get more suggestions on substitutes.

[MrsMH]

Well, I guess it depends on what sort of bread you want to make. The "white bread" ones are basically very starchy, and replacing one with another probably won't do very much to lower the carbs.

I find the buckwheat flour from Arrowhead Mills helps get a lighter fluffier texture, while adding flavor and color, but that may not be what you're looking for.

If you can post the recipe you are using, maybe you'll get more suggestions on substitutes.

My ingredients are:

brown rice flour

white rice flour

cornstarch

tapioca flour

eggs

brown rice syrup

gelatin

xanthan gum

baking powder

and canola oil

oh, and rice milk