I have been pretty much all over this thread since TerriLacy mentioned bread recipies: Uhoh see what you started. The problem with breads in my household is I have a soon to be 12 year old diabetic child. Flours are high in carbs and her ratio to her blood sugar demands low carb everything, its very frustrating. I have looked in the local stores and have found rice flour no/low gluten flours, and many other flours to make bread with , but I am afraid they are not going to be low carb enough for this child to enjoy more than a half slice, which is nothing more than a nasty tease. Does anyone have a recipie for low carb breads thatwould be under 13 grms of carb per slice? How do the other flours bake up? taste, texture. visual aspects? this is also a child with sensory issues and visual issues (ie: if it doesnt look apealing she wont touch it) In another thread they talk about HFCS , which is in eveything this child consumes, I am trying to eliminate all the sugars we can as we are having an extremely hard time regulating her blood sugar with the products available. She is a huge veggi fan and a meat eater but when it comes to breads the sugar content in store brands will scare someone to death. Her Drs are talking about re-configuring her calculations to include counting the sugars as well as the carbs. meaning if there are 13 carbs plus 13 gms of sugar the sugar has to be calculated in at half the amount, meaning 6.5 which rounds to 7 being over 5. yes I know its confusing, I am always perplexed with this diabetic issue. Any help with the use of different flours is most deeply appreciated. ETA: Feeding her what I can with out added sugars is a struggle as I mentioned everything has sugars and or carbs combined, I hate having to watch this child draw up 20 units of insulin just to have a meal. its very heartbreaking.