This article recommends three ingredients to you. When you add them to steamed bread, the sugar index of steamed bread will be greatly reduced and the taste is good. Suitable for diabetics!
Poria cocos steamed bread
As early as the Ming Dynasty, it was recorded in Li Shizhen's Compendium of Materia Medica, Bielu and Deshengtang's Experience that Poria can quench thirst. Modern research has found that Poria cocos not only has medicinal value, but also has high nutritional value, which is rich in β -pachyman and soluble dietary fiber.
Studies have found that eating 50 grams of steamed bread made of poria cocos every day is good for controlling blood sugar and weight.
Recommended method of poria cocos steamed bread: 500 grams of white flour, 60 ~ 90 grams of poria cocos powder, and the rest are steamed steamed steamed bread.
Sorghum steamed bread
Compared with rice, wheat, corn and other cereals, sorghum has a relatively high content of resistant starch, which is a low-calorie food and an ideal food for diabetics and obese patients.
Recommended practice of sorghum steamed bread: 450g sorghum flour, 450g wheat flour and 65g gluten. The steamed bread made with this flour ratio is similar to white flour in taste, hardness and elasticity, but the glycemic index is greatly reduced to 57.07, which belongs to medium glycemic index food and is suitable for diabetics.
It is proposed that gluten, also known as active gluten powder and wheat gluten protein, is a natural protein extracted from wheat (flour). Pale yellow, with protein content as high as 75% ~ 85%, containing 15 amino acids essential for human body. It is a nutritious and cheap source of plant protein.
Mantou with Buckwheat
Buckwheat, one of the top ten staple foods recommended by China Nutrition Society, is very suitable for diabetics. Buckwheat contains about 10 times more dietary fiber than ordinary flour, which is beneficial to help diabetic patients stabilize their postprandial blood sugar. In daily life, if Fuqiang powder and buckwheat are made into staple food, it is an effective measure to reduce postprandial hyperglycemia from the source of diet.
The method recommended by netizens is as follows: 7 parts of whole wheat flour+2 parts of ordinary flour +65438+ 0 parts of buckwheat flour, steamed bread is made after yeast fermentation, and the dosage per meal is 1.5-2, which has good sugar control effect!