avuna sa for siden:
Nå har jeg lett etter et par oppskrifter som skal være med å få blodsukker stabilt. Vil fortsatt være karbs i deigen, men dere som kan så mye om disse kostholda, har vel ideer som kan hjelpe. Jeg så etter et par byggmels oppskrifter, det finnes også rugmelsoppskrifter men byggmel synes jeg er bedre.
nr1. som jeg har funnet så langt er:
raffelkaku fra sørtrøndelag
5 dl melk
5 dl kjernemelk eller kulturmelk
400 g byggmel
½ ts salt
¼ ts natronTilberedning(ca 12 plater
)Visp sammen alt til røren og la den svelle i ca 30 minutter.
Varm vaffeljernet og smør det med smeltet fett. Fyll i en øse med røre og stek vaflene pent på begge sider. Avkjøl vaffelplatene noe før de legges i stabel.
du kan nok bytte ut bygg med havre, eller også rug, men de passer bedre i brød. Jeg pleier å ha i egg om jeg ikke har surmelk og man kan da bytte det ut mot vann.
Denne må jeg teste ut. jeg liker å lage en type natronkake/svele/lapp av deigen så håper det skal fungere, men kjøper egg i tilfelle.
Så fant jeg også brød
sourdough.com/recipes/100-barley-bread
used a little bit of my wheat sourdough starter to get my barley starter going because it is easier to do that than make a starter from scratch. I feed through a couple of days so that the starter was basically 100% barley. The hydration of the barley starter was between 60% to 70%.Barley handles mostly like rye so I made the loaf like I would make a rye bread. The dough felt like the clay that you would use to make pottery and never feels like a wheat dough.
The Dough
Ingredient Weight US Volume Bakers Percentage
Barley Flour 526 g 18.55 oz 4.12 cups 100.00%
Water 358 g 12.63 oz 1.52 cups 68.06% (hydration) Salt 11 g 0.39 oz 0.8 tbspns 2.09% Sourdough Barley Preferment 68% hydration 105 g 3.7 oz 0.82 cups 19.96% Total Weight: 1000 grams / 35.27 ounces
Total Flour Weight: 526 grams / 18.55 ounces 
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.
<strong>Method</strong>
Mix all the ingredients together adding the salt last. The dough feels like a wet clay. I placed the dough in a oiled bowl and let it ferment about an hour. I then shaped the dough and place it into a brotform for about 10 minutes.
This was done just to get impression of the basket on the dough, The dough was then turned out on to a parchment sheet and covered to finish fermenting. I really didn't know what to expect but was hoping that cracks would develop like a rye bread indicating it was ready to bake. The cracks did appear so I heated the oven up to 460°F and placed the bread on the stone covered with a large roasting pan. The roasting pan was removed after 30 minutes and the loaf was cooked another 15 minutes. I ate a slice of the bread after it had cooled for 2 hours and before I was done I was wanting another slice. I was only able to resist the urge for a second slice for 5 minutes. The crust is a bit thicker than a wheat bread and kind cookie like in texture. The crumb isn't very open and was like a rye loaf in texture. It is a good bread and people liked it. Next time I make I might try adding a little bit more water to see what it will do.
ikke vet jeg hvor man får tak i sourdough barley preferment eller hva man skal bytte det ut mot, men jeg antar surdeig.