Delicious Protein Bread For Diabetics

Substituting protein breads for regular breads is a good way for diabetics to maintain control of their carbohydrate intake and still enjoy foods like sandwiches, toast or muffins. A number of different protein breads can replace whole wheat or white bread without compromising flavor or bread texture. Some bakeries create their own high protein breads or you can make them at home with sprouted grains, nut flour and cereals.

Diabetic Eating

Diabetes is a metabolic disorder that affects the way food is digested in the body to provide energy. When you are diabetic, you have to limit the number of carbohydrates in your system and increase the amount of protein you eat, without adding too many fats, which can become a balancing game. Substituting bread for regular bread helps you stay within the allotted carbohydrates limit set by your diabetes educator and doctor.

Switching Proteins for Carbohydrates

If you were allowed to eat only 50 carbohydrates a day, you would need to plan where and when you want to divide those carbohydrates among meals and snacks. Consider that a single slice of whole wheat bread has 16 grams of carbohydrates with 2 grams of dietary fiber. Subtract the fiber, since it passes through your system without harm, and you have a net of 14 carbohydrates that need to be deducted from your daily carbohydrate portion. If you eat an apple at 15 carbohydrates and a breakfast egg sandwich with 28, you have already had at least 43 carbohydrates so you've reached close to your daily limit without eating anything else. However, if you substitute high protein bread with only 3 carbohydrates per slice, you’ve only consumed 21 carbohydrates so far, with 39 left to safely eat throughout the remainder of the day.

High Protein Bread with Nut Flours

Several kinds of protein breads available, including those made with nut flours, sprouted grains or seeds and cereals. Creating high protein breads from nut flours can add a delicious light taste and nutty flavor to your sandwich or toast. Make and bake your bread the way you usually do, but instead of using all flour, substitute most of the flour with almond flour, soy or whey protein powder, toasted wheat bran and vital wheat gluten. A good idea is to use 2 cups almond flour, 1 cup toasted wheat germ, 1 cup protein powder and 1 cup vital wheat gluten instead of the 5 cups of flour usually needed for a recipe.

Sprouted High Protein Bread

Sprouted grain bread is a longer process, however, once it's out of the oven, you have delicious and light high protein bread that is perfect for diabetics. While the actual bread process is similar to regular bread baking, it takes several days for the wheat berries, rye berries and other seeds to sprout so that you can dry them and grind them into a sprout pulp. Add them to vital wheat gluten, a little honey, yeast, salt and mix until you get a sticky dough. Since this type of bread doesn't use flour, you don’t add to your carbohydrate count.