Sauerkraut bread...
Crossposted to diabetes support group
A local bakery chain http://www.blueduckbakerycafe.com/ has this as one of its specialty breads. They also have little nutritional information to hand out so I have no idea how the sauerkraut affects the carb count of this heavy, crusty, whole wheat boule of goodness.
I do know that just walking past the counter full of deadly petits fours sends my sugar numbers spiking, so they don't pay much attention to dietary needs beyond taste and lack of additives.
However, I do have to watch the carbs so I'm testing to see how it works with me. Not as bad as their baguettes are (the best tasting this side of St Germaine en Laye, but go straight to the blood) but I'd like to know more.
So, anyone have any idea how sauerkraut works in bread dough to affect sugars?
BTW, I have baked bread with third to half of the flour replaced with chopped up cauliflower and it dramatically reduced blood sugar from what the full load of flour would have been. Be nice if sauerkraut did the same.
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