"Sheldon" > wrote in message
oups.com...
>
> MaryL wrote:
>> "Damsel in dis Dress" wrote:
>> > "MaryL" wrote:
>> >
>> >>Does anyone know if this can be made without the saltines? I used
> to love
>> >>meatloaf, but I have not eaten flour of any kind since being
> diagnosed
>> >>with
>> >>T2 diabetes in June 2004. Would extra egg whites help to "bind"
> the
>> >>meatloaf together in place of the saltines? Or, what about some
> shredded
>> >>carrots? I would love to hear some suggestions. I'm definitely
> not an
>> >>expert cook, so any advice you can give me would help a *lot.*
>> >
>> > I use oatmeal.
>>
>> Oh, great idea! Any type of flour (even whole wheat) causes spikes
> in my
>> BG, but I can eat old-fashioned oatmeal without any problems and have
> it for
>> breakfast almost every morning. So, that is an excellent suggestion.
>>
>> Thanks,
>> MaryL
>
> Go he http://www.thebirkettmills.com/
>
> Sheldon
>

Thanks for the link. I had been wondering about buckwheat because I had
read that buckwheat flour uses "groats" instead of the grain used in other
flours. (I'm not even sure if that statement is exactly correct -- it's
based on a vague recollection I have.)

MaryL