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Bob's Red Mill
2 years ago  ::  Nov 24, 2012 - 1:53PM #14
Posts: 191

I've been putting 1 cup of the steel cut oats, 4 cups milk or water (I use almond milk) a pinch of salt and whatever add ins I choose in my slow cooker on low 8 hours or overnight. In the morning I add whatever spices I want, sometimes a little agave, and top each serving with some nuts when they're served. This makes 8-16 servings depending on how much people eat and the leftovers keep well in the fridge or freezer. I usually just add a little milk and warm it in the microwave. 

2 years ago  ::  Oct 30, 2012 - 1:06PM #13
Posts: 3

Thanks for the tip (about Bob's Red Mill low-carb bread mix). I shall go out and try to buy some today!

As for steel cut oats, before I got Type I, I used to soak them overnight, and it would take less than 5 minutes to cook.

Sadly, now, that breakfast does cause my blood sugar to spike (think I must be very carb-sensitive).

Now I have an egg with some other protein for breakfast, and don't spike.

3 years ago  ::  Dec 08, 2011 - 10:30AM #12
Posts: 36

So I bought a bread machine and a bag of Bob's Red Mill low-carb bread mix, Everything you need to make the low-carb bread is in the bread mix. Just follow the instructions on the bag.

It made this HUGE, 2 lb. loaf of bread (105 net grams of carbs per loaf). Remember eating hot, fresh-baked bread and smearing butter on it! Yup. It works great as toast and in French Toast! I cut a quarter of the loaf into 1-inch squares, drizzled olive oil over them, sprinkled herbs on them (e.g. garlic, parsley, thyme, parmesian cheese), tossed them and baked them into croutons. There's a crunch I've missed in my salads!

I took another quater, let it dry-out, then ran it through the food processor to make bread crumbs. I used the crumbs in meatloaf. Worked great.

I measured my BG one hour and two hours after eating the bread/toast, the salad/croutons and the meatloaf, and my BG levels never really rose more than 5-10 units (mg/dL).

I was eating Orowheat's Double Fiber bread, but that would spike my BG ~30 units per sandwich (2 slices of bread) and hour after eating. I think the Bob's Red Mill low-carb bread mix is the new substitute for me for anything needing bread. Just wanted to pass that on. Would work well as a breading for chicken or pork chops too.

4 years ago  ::  May 08, 2011 - 7:15PM #11
Posts: 2
I eat the steel cut oats! Takes about 20 mins to cook, I add fruit into it as it's cooking. This hot oats really keeps me full, and really keeps my blood sugar level. It also keeps my blood sugar from dropping too low after the gym. Sometimes, if I'm going to eat a late dinner, I'll have the steel cut oats for a snack around 4pm. Great food. Smile
4 years ago  ::  May 06, 2011 - 11:31AM #10
Posts: 1
i am gluten-sensative, no idea if i have celiacs or not, but i eat the certified gluten-free oatmeal and love it. i have reactions to regular oatmeal, but this is great. i also use a lot of their GF flours, their xanthan gum, and other products which i have found to be more reasonably priced than some other products. their cereals are all yummy!
4 years ago  ::  May 06, 2011 - 9:19AM #9
Posts: 16
I love their products! I eat the oatmeal for breakfast every morning and it doesnt cause high spikes. Love that there are no chemicals and preservatives.
4 years ago  ::  May 03, 2011 - 7:44PM #8
Posts: 1
I had to add...was using Bob's Red Mill products years before I was diagnosed as Diabetic...Love all of their products...even my (at the time)6-year old picky eater loved the 7-Grain cereal hot.
4 years ago  ::  May 02, 2011 - 4:11AM #7
Posts: 1
Smile I have eaten Bob's Red Mill products for years and love them. Love that they are high in fiber and generally lower in sugars. Great stuff. Wink
4 years ago  ::  Apr 29, 2011 - 1:08PM #6
Posts: 400
I recently tried some gingerbread (fresh out of the oven at a neighbor's house) and it was either Bob's Red Mill or Hodgson's Mill brand ... out of a box and definitely contains some added sugar -- molasses, I think -- but it was SO good it was impossible to believe it was made with whole grain flour. My 10-year-old inhaled it, so that tells you something. I would be interested to hear if this might fall into the category of good-for-you treat that doesn't spike BG.
Lynn Prowitt-Smith
dLife Food & Nutrition Editor
4 years ago  ::  Apr 29, 2011 - 11:00AM #5
Posts: 191
I have now tried the 10 grain and really like it, and this morning I had their Muesli and it was really good. I also got the flax seed and have been adding it to things. I saw on the package that you can mix it with water and replace egg in recipes so I used it in my oatmeal pancake instead of egg substitute just to lower the sodium and it was really good. I'm going to try some of their oat bran cereal next. I wish I had discovered their products sooner.
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