thanks for the input Alicia. I would be interested to hear how your husband does gluten free. My adult daughter was recently diagnosed with gluten intolerence and has had to go completely gluten free. It has had amazing results for her general health.
I don't have gluten intolerence. I always go by carb count and stay away from sugar free items-they tend to compensate by being very high in fat or other starchy items.
The difference in the insulin is apparently due to glycemic index of wheat products-which one source pointed out-GI of a slice of whole wheat bread is higher than a snickers bar.
I went more specifically wheat free than gluten free, and it wasn't really a hardship because I don't do much with baked goods because of BG surges.
I just didn't expect the series of lows. I certainly wasn't expecting extreme lows-BG of 47 after eating a gluten free donut-rolled in powdered sugar I might add. Since I made more than one donut, had another one the next day-down I went to 64. following day had one for a mid-afternoon snack, took no insulin to compensate and there was no increase in BG. Very odd.
I would just be curious to find out if it is just the difference between a donut made with wheat flour and one made with gluten free baking mix, or if the absence of gluten is having an extended effect on BG