You can’t keep a Frenchman away from his bread, and here’s one way I keep him happy:
Ingredients
200g of flaxseed meal (I put the seeds in my coffee grinder and made the meal myself)
50g mixed seed (pumpkin, sunflower and pine nuts)
20g psyllium husk powder
2 teaspoons of baking soda
300ml of water
2 eggs
Handful of seeds to press into the top of the loaf
Method
- Mix all the dry ingredients, apart from the handful of seeds for the top of the loaf, in a bowl.
- Add the water and eggs into the dry ingredients, mix with a spoon, then give it a good kneed with the hands.
- Transfer the mixture to a baking tray with either a silicon mat or grease proof paper, and shape into the loaf shape, I went for round. Press the handful of seeds into the top of the loaf.
- Now put the oven on to 190C, I bet you thought I’d forgotten that bit! This gives the loaf time to rest and grow.
- Once your oven is up to heat, pop the loaf in the middle and cook for an hour or so.
![](https://diabeti.st/wp-content/uploads/2023/02/Bread.jpg)
See below for Cedric’s assessment of the bread on his blood sugar:
The effect of the bread, ingested on its own (no pre-loading) 3.5 hours after dinner to minimise impact from other food was minimal, with a spike at +10mg/dl within 30 minutes, and a return to baseline in 1-1.5 hour. It’s very different from wheat bread (including semi-rye such as black bread), which makes the glycemia spike at +30/+40mg/dl for several hours.
It is possible that the seeds help keeping the impact low by pre-loading with fat via coingestion.
![](https://diabeti.st/wp-content/uploads/2023/02/No-wheat-seed-bread-Sheet1-2.png)