In article ,
Anna wrote:

On Sun, 30 Dec 2007 09:37:18 -0600, "Robert Miles"
wrote:


"Alice Faber" wrote in message
...
In article 8yEdj.6688$oh5.2204@trndny08,
"Julie Bove" wrote:

"Anna" wrote in message
...



2 1/14 - 2 3/4 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup grated fat-free Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 package fast-rising active dry yeast
1 1/4 cups very hot water (125-130 degrees)
1 tablespoon olive oil
4 ounces reduced-fat mozzarella cheese, cut into 1/2-inch cubes
1/2 cup coarsely chopped roasted red pepper
1 egg white, beaten
2 teaspoons water
Italian seasoning
1. Combine 2 1/4 cups all-purpose flour, whole wheat flour, Parmesan
cheese, Italian seasoning, salt, and yeast in large bowl; add water
and oil, mixing until smooth. Mix in mozzarella cheese and red pepper;
mix in enough remaining 1/2 cup all-purpose flour to make smooth
dough.
2. Knead dough on floured surface until smooth and elastic, about 5
minutes. Place dough in greased bowl; let rise, covered, in warm place
until double in size, about 30 minutes. Punch dough down.
3. Divide dough into 2 equal pieces. Shape each into loaf and place in
greased 9 x 5-inch loaf pan, or shape into round or long loaf on
greased cookie sheets. Let stand, covered, until double in size, about
30 minutes.
4. Slash top of loaves with sharp knife. Mix egg white and water;
brush over dough and sprinkle with Italian seasoning. Bake at 375
degrees until loaves are golden and sound hollow when tapped, 35 to 40
minutes. Remove from pans and cool on wire racks
Cookbook: 1001 Delicious Recipes for People with Diabetes,Linda Eugene
CDE

How in the world is that diabetic?

It's in a cookbook for diabetics.

Sounds like you found a cookbook written with the mistaken idea that
leaving out the sugar, but not the other carbs, is enough to make a
recipe suitable for diabetics. Most diabetic cookbooks are written
that way.



I got this in my email. Please point out all the carbs beside
flour????? Diabetics do eat carbs. They are allowed 12 per day,
divided up among 3 meals and a snacks. I eat less than that. Not like
someone is going to sit down and eat the whole loaf of bread.
Apparently you have never talked with a nutritionist about a diet for
diabetics. They do not go without carbs in a day. Nutritionists frown
upon the Atkins diet which I think you are leaning toward with no
carbs.


Oh, I eat plenty of carbs. I just don't eat much bread, certainly not
enough for it to be worth baking. My guide to what to eat is my blood
sugar level (and other lab work), not what some "expert" who isn't going
to suffer at all if I experience retinopathy, kidney disease, CAD, and
delayed stomach emptying as a result of eating too many carbs. The way I
see it, I have a broken metabolism that can't handle a high carb load;
therefore I don't ask it to handle a high carb load.

I have a bad cold, so I'm not eating the same way I normally do (how
appetizing something is plays a role, when appetite is depressed). In
any case, my carbs yesterday came from a low-carb wrap (flax meal and
oat bran as ingredients), a few slices of tomato, the barley in a bowl
of mushroom-barley soup (home-made), and two small pieces of chocolate.
On a more typical day, I'd have a few servings of some green vegetable
and some yoghurt, but neither sounds appetizing today; if I had an
orange around, I'd have eaten it, but I don't have the energy to go food
shopping (or the desire to sneeze all over the produce displays!).

--
"[xxx] has very definite opinions, and does not suffer fools lightly.
This, apparently, upsets the fools."
---BB cuts to the pith of a flame-fest