Diabetic Recipes from Norwegian - Norwegian Flatbrod - Flatbread, 18g Carbohydrate; 1g Dietary Fiber

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists. which has been recommended by doctors and nutritionists. Recipes are good for diabetics because it does not affect the increase in BG levels. Here this diabetic recipes form Norwegian:

Norwegian Flatbrod - Flatbread

Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Veggie
Amount Measure Ingredient -- Preparation Method
1 cup water
2 tablespoons butter
1/2 teaspoon salt
1 cup rye flour
3/4 cup all-purpose flour
3/4 cup whole wheat flour -- or barley flour

IN a medium saucepan, bring water to a boil, add butter and stir until butter melts. Pour mixture into a large mixing bowl. Combine salt and flours together and slowly add flours to water, mixing well. Initially, a hand mixer will help blend flour and water, but eventually dough will have to be kneaded by hand on a floured work surface. Dough should be fairly firm and should hold together nicely.

Divide dough into approximately 12 pieces and roll each one into a thin circle or press with a tortilla press. Prick rounds all over with a fork. Bake on a hot griddle for 10 or 15 minutes on each side. Rounds should be lightly browned and crisp. Cool on a wire rack and store in an airtight container.
Makes 12.
Flatbrods are crisp, cracker-like breads that are dried and may be kept for long periods of time. Many "loaves" are circular with holes in the middle, which is how they are hung on lines to dry. Pricking the dough with a fork prevents the bread from puffing during baking. If using an electric tortilla press, press once very quickly, turn dough over and press again. Keep cover closed to crisp bread, and watch carefully.

Per Serving (excluding unknown items): 101 Calories; 2g Fat (19.9% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 110mg Sodium. Exchanges: 1 Grain(Starch) ; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0