2 1/2 cups (625ml) Flour.
1/4 teaspoon (1ml) Salt.
2 tablespoons (30ml) Oil.
1 cup (250ml) Milk.
2 teaspoons (8ml) Baking powder.
Mix flour, salt and baking powder in a bowl. Mix together milk, egg and
oil and add to flour.
Knead on a floured surface. Pat down the dough until it is about 1 inch thick.
Cut into 12 equal pieces.
Bake at 400F until brown, approx 15 min OR heat a frying pan, using 3 tbsp
oil to cook the pieces. Serve hot with jam.
Source: Diabetes Dialogue Spring 1992, Canadian Diabetes Association
Shared and baked version tested by Elizabeth Rodier July 1993
2) Greek Christmas Bread.
1 tablespoon (15ml) Yeast.
1/4 cup (63ml) Warm water.
1/ 3 cup (84ml) Sugar.
1 teaspoon (4ml) Ground Cardamom.
1/4 teaspoon (1ml) Salt.
1/4 cup (63ml) Milk.
1/4 cup (63ml) Vegetable Oil.
1 1/2 cup (188ml) Whole Wheat Flour.
1 cup (125ml) All-Purpose Flour.
1/4 cup (63ml) Raisins.
1/4 cup (63ml) Chopped walnuts.
Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt,
egg, milk and oil in a large bowl.
Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough.
Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf.
Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1hour.
Bake in a 350-degree oven 35 to 40 minutes, or until brown.
Source: Holiday Cookbook, American Diabetes Association,
by Betty Wedman,
3) Whole wheat flour tortillas.
1/2 cup (125ml) Flour.
1/2 cup (125ml) Whole wheat flour
1/4 teaspoon (1ml) Salt
1 tablespoon (15ml) Vegetable oil.
6 tablespoons (90ml) Warm water.
Combine flours and salt.
Mix water and 2 teaspoons oil, stir into flour mixture to make a soft dough.
Divide dough into 12 even pieces. Shape each into a small ball. Coat palms with remaining oil. Roll each ball in oiled hands.
Place in a bowl and cover with a cloth or plastic wrap. Let stand about 15 min.
Preheat an ungreased fry pan. Shape each ball into a very flat 4" round
out on a lightly floured surface to a 6 inch circle. Cook each round on
preheated fry pan until bubbles form on top, and underside is flecked
with brown but not too crisp and still flexible.
Stack cooked tortillas, cover with a dry cloth towel. Serve immediately or reheat in 350F oven before serving.
Cut in wedges and crisp to make chips for dips or serve with melted cheese
and chilies as nachos.
Source: Choice Cooking, Canadian Diabetes Association c. 1986
Shared by Elizabeth Rodier
There will be more diabetic bread recipes coming soon.
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