Sorry I can't suggest a different recipe, but the one you posted looks like it could be good (all things considered ;^)

I've never used psyllium husk powder, but, based on what I've read, ground flaxseed can often be used as a substitute. I wonder if it would work ok for this recipe. Anyone?

Hmm, that's a very interesting idea, especially since flaxseed is available conveniently for me and I'd have to go across town for the psyllium.

I would suggest that it's not "low carb" she should be eating but low glycemic index foods....which eliminates white bread pretty much. She should be fine with a good whole wheat roll....and all that psyllum husk may interfere with her digestion in other ways.

in our household, we find that even whole wheat flour digests pretty fast. That recipe looks interesting, if you make it, please report back on how it came out, as it is gluten free and may be useful to my family. I'm not sure though that flax would be a good substitute for the psyllium husk powder. Flax is often used as a substitute for egg whites which this recipe has. I imagine the psyllium gives bulk. If you have a drug store near by, you could try checking their for the psyllium husk powder, probably near the Metamucil. Just make sure you get one that is not flavored.

Tish, I like that it's gf too. I may try the recipe with ground flaxseed just for kicks. Every source I check suggests that ground flaxseed is a good substitute for psyllium husk powder and the info here at 'Gluten-free Gourmand' is quite interesting. Although I think it's odd that they show whole flax seed vs ground psyllium husk. I'm assuming they are really discussing ground for both.

The lady in question is 94 years old....and as stated has been a scotch and steak gal....do not suddenly introduce the high fiber of ground flax or psyllum husks.... She is like;ly to get bloated and have intestinal distress from all the fiber....whole wheat bred is problmatic enough for someone who isn't used to consuming it....and who is 94 years young!

.

Yes, that's a valid point, Linda. I also found another recipe for something more like a pita that only has 1/2 tablespoon of psyllium divided among 12 pieces, so I think we'll try that one first.

Flaxseed can be an intestinal lubricant. Just saying...

I agree that the psyllium is likely there for bulk and is rich in soluble fiber. Soluble fiber is a good thing, but as everyone has pointed out, can create issues for delicate systems that aren't used to it.

I had read something about using cellulose granules, which are insoluble fiber (have to chew cud to get it to release sugars), but I've been searching for it just now and only find industrial reviews. Cellulose powder is what the pretty flowers on cakes are made out of (gum paste) and is used in ice cream to help control the formation of ice crystals, but I can't find the granules for baking bread. Those breads they advertise as 70% of the carbs have cellulose bulk in them.

Well, I think the original idea is unwarranted. Anyone who is only becoming PRE diabetic at 94 is already doing EVERYTHING right and shouldn't change ANYTHING. We used to expect type II diabetes to express in the 60s and now with very poor diet choices in far earlier decades. We are three decades better here. Keep eating the rolls. BTW, wheat flour is wheat, white or whole, and the glycemic index is almost identical.

plllog, we used to mix methyl cellulose powder into special rat diets to put some of them on a diet. Perhaps the product is 'methyl cellulose'?

Google "cloud bread". It's divine.

Thanks for that, amylou. Those look interesting. Is there a particular recipe you prefer? I can see they are mostly very similar but there are some slight variations from site to site.

Chas and Linda, her doctor said, "Ditch the carbs," so even if that's not the ideal response, that's what her companion feels compelled to do.

Plllog, I know all about the effects of flax seed from sad experience, I'm afraid. I did notice when I was looking to see if they had any unflavored psyllium in the laxatives section in Publix tonight, they did have something called "transparent fiber" and I wondered at the time if that meant cellulose.

Writersblock,they all have pretty much the same results.

Thanks. Some call for artificial sweeteners and I can't help but think that a spoonful of sugar in a whole batch of them is probably better than throwing xylitol and all into the mix at this point.

If it helps, I don't use the artificial sweetener, I use salt. I've tried the ones with sweetener, and didn't taste any improvement from the ones without it.

Eta: You can also use herbs and spices to change the flavor. I sometimes put a little garlic powder and oregano in the batter,and use it to make a low carb pizza.

So the kind of cellulose used in gum paste flowers is carboxymethyl cellulose (CMC) and is easily available from cake decorating suppliers (inc. Amazon). But there was a different form used for breads, and I still can't find it.

Writersblock, why would bread need sweetening?

You might be interested in this page I found: https://www.tasteofscience.com/articles/595/5-mixes-for-a-new-generation-of-breads.html

Thanks again. She'd probably prefer it without sugar if the sugar isn't chemically necessary.

Writersblock, why would bread need sweetening?

Well, it sure wouldn't as far as taste where I'm concerned. I hate the current trend in steaky restaurants to serve what look like regular parker house rolls that turn out to be sicky-sweet when you bite into them.

I second the vote for the cloud bread, I make it for Amanda. I've used the herb flavored cream cheese and that makes a nice change. I don't add any sugar.

Cloud bread isn't really like bread in texture, though, the stuff I've made isn't sturdy enough to stand in for a hamburger bun and not puffy enough to pass for a dinner roll, it reminds me more of a slice of puffy omelet than anything.

Annie

But it's sooooo good. All I need it to support usually is a giant glob of butter.

Cloud bread isn't really like bread in texture, though,

I don't think any of the simpler wheat-free breads are, are they? I used to make a "bread" that was basically almond butter and eggs, and it looked very much like brown sandwich bread, but one bite and you for sure knew that whatever it was, it wasn't bread.

I agree Oly....and remember doctors are not dietitians and most really know very little about what a good diet is....as for glycemic index of white wheat flour vs whole wheat flour...there seems to be a conflict of opinions.

I have made that bread and it's a lot better than cloud bread. There's psyllium in both, but so little that I don't think it would upset anyone. You are getting so little in one bread roll.

On the other hand, if I got to be 94, i'd stick to the scotch and steak. We all have to go one day so darn well enjoy life. Quality bread made with quality flour can't be bad!

I agree with Oly. Furthermore, Writersblock said "pre-diabetic". Those who are pre-diabietic are at increased risk of developing type 2 diabetes within a decade unless they adopt a healthier lifestyle that includes weight loss and more physical activity. Also, a key fact is the exact number from the blood sugar test results. Is your friend just barely over the range for glucose levels classified as pre-diabietic? Or is she well within the range and approaching being fully diabetic? Without that information, it's hard to know whether these changes in diet are worthwhile for someone who is 94.

lindac said: as for glycemic index of white wheat flour vs whole wheat flour...there seems to be a conflict of opinions.

OK, a little I suppose. I had seen 73 vs 71 on some site but I see A Harvard Glycemic Index list

gives 73 vs 69. That is kind of a difference BUT that list also gives 2/3 can (250ml; ~8oz) of Coke at 63. So; lets all drink Coke over bread. What ya think?? Well, rum and Coke for her!

Yes, all very valid points. However, it's well known that there is going to be a very nasty battle over the will whenever she does die (although I'm pretty sure she'll outlive me), so if the doctor says, "hang her up upside down for two hours a day," that's what her companion will do so that nobody can say he was negligent. She is amused by the situation and I'm just glad I'm not involved in it.

The lady in question is 94 years old....and as stated has been a scotch and steak gal...

And it's pre-diabetes, not diabetes, but pre-diabetes.

Oh my.

She's 94, for goodness sake.

Give her a break.

As Olychick said

if I lived to 94 and presented (at that age) as pre-diabetic, I would thank my long lived genes and eat whatever the heck I wanted.

The person who needs medical attention is the physician, this is ridiculous.

Get a referral to a dietitian who can interact with the physician and clear things up, and then sit down with the woman her her companion. The dietitian will have enough credibility to calm things down.

Medicare Part B may cover some limited medical nutrition therapy services by aMedicare-certified nutritionist, registered dietitian, or other Medicare-approved nutrition professional as part of doctor-prescribed diabetes care.

This is not something for civilians to try and deal with.

Her diet may be just perfect as it is.

She's 94, this may be just age related changes

Please post the brand of scotch she prefers. I want to live to be 94 before I become pre-diabetic.

Maybe what she needs more than a dietician is a living trust?

Get a referral to a dietitian who can interact with the physician and clear things up, and then sit down with the woman her her companion. The dietitian will have enough credibility to calm things down.

Medicare Part B may cover some limited medical nutrition therapy services by aMedicare-certified nutritionist, registered dietitian, or other Medicare-approved nutrition professional as part of doctor-prescribed diabetes care.

Her medical clinic may offer some relatively "free" services to help her, too. Perhaps they hold a class for newly-diagnosed diabetics and pre-diabetics. Or maybe there is one at a nearby hospital. I took a class at the local hospital (not the one affiliated with my clinic) because it was available, and it was free, right after I was diagnosed. The one at my clinic wasn't offered until several months later, and I was a bit impatient.

Check with the Medicare folks, too, as the meeting with an RD might cost just the co-pay.

The American Diabetes Association (diabetes.org) has some marvelous information. Perhaps someone could print out things for her or the companion to read.

As far as white bread vs wheat bread, white rice vs brown rice, the glycemic index and the carb counts are exactly the same. However, the body will process the white stuff a lot faster than it will the brown stuff. The RD that taught the two classes I took, both said the same thing. Keep both types to a small amount, "everything in moderation".

That said....I'm with those that say, "hey if you got to 94 without being diagnosed, keep up whatever it is you're doing!"

Donna

T2D

There are some low carb pancake recipes that I have used before that provided the most bread like satisfaction. Maybe try some of those. From what I recall, the best recipes didn't have wildly crazy, weird ingredients.

I don't think the psyllium is only for bulk. My wife likes to make chick pea flour rolls. Without psyllium, the rolls come out very crumbly. With psyllium, the texture is more bread-like.

Interesting, Shuffles! There are a number gel producing of seeds that are used similarly, like flax and chia, as well as the cellulose I mentioned up topic. They're in a lot of gluten free recipes because they improve the crumb and bubble. I hadn't heard of that for psyllium, but it makes sense.

Yes, I think shuffles must be right, since I've seen a number of recipes that call for a pinch of psyllium. I don't suppose you have the recipe for the besan flour rolls, shuffles?

writersblock, sorry, we seldom use recipes except for ideas - especially my wife. She just throws things together, even baking cakes. I discovered the psyllium by accidentally grabbing it instead of whole wheat flour while making bread. That bread had a high portion of psyllium and the texture was very bubbly and whatever the opposite of crumbly is - can't think of the word. Typically, we use a lot more than a pinch of psyllium, but not that much.

Thanks, shuffles.