Thanks for the tip, Claire.
As for measurements, I used 2 Tbsps each of spelt, buckwheat and gluten.
As for salt and water, I just guessed at that.

Here's another wrinkle to the story:

I had good blood sugar results on the first two times I tried this recipe
yesterday. On the third time, I got a spike. Each meal was separated by at
least two hours. The first two meals of this flatbread gave me no rise at 1
hour and 90 minutes. The third meal later in the evening gave me a spike.
At one hour pp on the 3rd meal, I had a 153. The previous readings were
around 107 to 110.

I'm guessing that either the protein in the recipes or the delayed digestion
of the flours had a cumulative effect which hit me in the evening, a time my
blood sugar rises anyway.






"Claire" > wrote in message
news:kk9gg.225704$WI1.80815@pd7tw2no...
>
> "Uncle Enrico" > wrote in message
> . com...
>>I just made some flatbread with spelt, bluckwheat and gluten flours. Just
>>used salt and water and it was nice and chewy--decent flavor. No rise in
>>blood sugar at 60 and 90 minutes over my pre-flatbread number. This seems
>>like a diabetic friendly combo.
>>
>> I want to add some olive oil and curry powder and see what happens.
>>
> try adding some thinly sliced scallions but only using the green ends or
> snipping some chives into the dough. Maybe a bit of finely chopped grn
> and red peppers would add some spicey zip to the flatbread.
> Do you have ingredient measurements for the flatbread mix?
> Claire
> Type 2 - 2003
> 250 mg X 2 Metformin
>