DIABETIC FRIENDLY ARTISAN BREAD | SERIOUSLY GREAT BREAD MADE AT HOME!
Don't give up on great bread at home! Watching your blood sugar does not mean you have to give up great bread. We have adapted an easy classic Artisan style bread that has all the texture, flavor and crust that you’d expect from great rustic bread. #diabetes, #diabeticdiet, #lowcarb, #diabeticrecipes
Learn How to Make DIABETIC FRIENDLY ARTISAN BREAD RECIPE
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DIABETIC FRIENDLY ARTISAN BREAD RECIPE
Prep Time 6 Hours
Cook Time 45 Minutes
Total Time 6 hours 45 Minutes
Servings 12
Author Davis Knight
INGREDIENTS:
400g WATER, ~95º F
350g CARBALOSE FLOUR
150g BREAD FLOUR
½t DRY YEAST
2T XANTHAN GUM
½t SALT
POUR WATER INTO A LARGE CONTAINER. REMOVE ⅛ CUP OF THAT WATER TO A SMALLER BOWL. IN THE SMALLER BOWL, STIR IN THE YEAST AND SET ASIDE. COMBINE FLOURS AND MIX INTO WATER IN THE LARGE CONTAINER. MIX BY HAND UNTIL ALL RAW FLOUR IS HYDRATED. SET ASIDE FOR 30 MINUTES.
AFTER 30 MINUTES, ADD WATER & YEAST MIXTURE AND XANTHAN GUM TO DOUGH. MIX TOGETHER AND THEN SPRINKLE IN SALT. KNEAD UNTIL FULLY COMBINED.
REPEAT KNEADING TWICE, ONCE AT 10 MINUTES AND AGAIN AT 1 HOUR.
SET DOUGH ASIDE FOR 3 HOURS OR UNTIL DOUGH HAS TRIPLED IN VOLUME.
AFTER DOUGH HAS RISEN, SET OVEN TO 475º F, AND PLACE DUTCH OVEN INSIDE TO HEAT ALONG WITH OVEN.
REMOVE DOUGH FROM CONTAINER, SHAPE INTO A TIGHT BALL, SEALING SEAMS TOGETHER AND PLACE INTO FLOURED PROOFING BASKET FOR 1 HOUR.
AFTER 1 HOUR, TURN DOUGH OUT ONTO THE COUNTER, REMOVE DUTCH OVEN, AND PLACE DOUGH INTO THE DUTCH OVEN. COVER AND PLACE BACK INTO THE OVEN AND BAKE FOR 30 MINUTES.
AFTER 30 MINUTES, UNCOVER DUTCH OVEN AND CONTINUE BAKING FOR 15 MINUTES LONGER OR TO DESIRED COLOR.
REMOVE BREAD FROM OVEN, LET COOL AND ENJOY.
BREAD IS GOOD FOR UP TO 3 DAYS.
Video Link: DIABETIC FRIENDLY ARTISAN BREAD RECIPE
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Tools and Ingredient Resources:
Ingredients:
Carbalose Flour
Xanthan Gum
TOOLS:
Dutch Oven
Danish Dough Hook:
Proofing Basket
6 Quart Container
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Keep up the great work. Everyone needs some artisan bread in their life.
+The Cooking Doc So excited you enjoyed it! We have more to share!
Good morning Davis I like your video that I told my husband come let’s go and make it just like the bakers do they make their bread in the wee hours of the morning so this morning (2:30 a.m) I when to work. I didn’t have the carbalose flour so I used carbquick instead and the bread came out pretty good. By the way I did order a bag of the carbalose flour so I will make it and let you know. Thank you for the recipe my husband love it his being searching for a low carb bread recipe that actually taste like bread and yours won the taste price. From my kitchen to yours keep on baking and thanks again.
Solyanela, thank you so much for the kind words! We are very proud of our recipes and much more to come! A couple of tips, I have links in all my videos if you struggle to find any of the ingredients we mention. The Carbalose flour and Carbquick are made by the same company although the Carbquick is more expensive and not quite as versatile. You rock, and thanks again!
Great job here love it I will definitely try to do this
Maga family, THANKS SO MUCH! I have a new bread recipe publishing in a few weeks, so be on the look out! YOU ROCK!
Have you tested ur blood sugar after consuming this bread? Unfortunately most low carb bread and tortillas spike my blood sugar. Id love to know more information about it
Yes. If you watch until the end of virtually all of my videos, I test my blood sugar and share the trends and results.
Wow, you can hear how crispy the crust is! Thanks for sharing! I’m looking for some recipes so I can cater more to my new friend, (who’s diabetic) so this is really useful.
Thank you so much! I work with a nutritionist as well, so if we can support you, please reach out!
Brilliantly done and so clearly explained !!!
Rabbit, thanks so much for the compliment and you rock!
I will be making these loaves of bread as my son and I both are diabetics. Thank you so much for all you do and for sharing so we can have bread again.
Hi, I was just recently DX with Diabetes, What I was having for the past few weeks was Ezekiel Bread all the way from the US (I am from Hong Kong). Not that it’s extremely expensive, it’s about US$10 per loaf and it was frozen. The taste and texture was ok but it’s way too expensive. Now that I see this I will definitely give it a go. Can I skipped the Xanthan gum? I am not too sure about it. Thanks.
@Diabetic Savvy with Davis Knight , I can’t even read the results of that..I’m guessing it’s a screen shot? Can you please share the actual numbers? Thank you.
You can try it, but xanthan gum helps the texture. Good luck.
The [problem I have with the carbalose flour is the taste,it has a very dry biscuit taste to it.
I’ve been making bread for five years, but recently was diagnosed as diabetic- I thought it was awful. I really missed making sourdough and other stuff from scratch- thank you for this video. I cannot wait to make this bread!
I love your recipes! Can I add some sourdough starter and wheat gluten for a good result?
Hi, I’m trying to make Portuguese rolls with your recipe and I’ve noticed that even after kneading for 15 minutes, the dough always seems to lack any stretch. Do you have any tips on what I’m doing wrong?
On the salt, in the video you say 2/3 Tablespoon, but in the print out recipe it shows 2/3 teaspoon. Which is correct?
Would it be the same ingredients and process for making dough for other types of food such as pizza or hamburger buns?
Hi, Thank you for your explanation. I need to make bread for a diabetic. Amaranth, Sprouted Wholegrain, Pumpernickel and Sourdough are some of the breads suggested to help lower the blood sugar level for diabetics. How is it possible for the yeast to rise without feeding on sugar? I struggle to bake any yeast product and this is a really long process. Is this the proper name of the flour you use in your recipe? The substitutes for all-purpose or whole-wheat are really expensive to purchase especially now.
Could I use a homemade barely flour?
Hi, what flour he is using? Do you know i dont really understand, because i am T2D i wanted to know what he is using 🙁
Thanks for this. I have come to hate almond flour and hoped there was something else.