Resistant starch

davidmbear

Hi. I was recently diagnosed with Latent Autoimmune Diabetes in Adults (At age 51), which is like Type 1 Diabetes. I have been reading about the benefits of cruciferous vegetables in helping the body's reaction to glucose and insulin. High fiber is good for us, all around, but especially for Diabetics. I also recently read about resistant starch and all of the benefits. Cooking potatoes, rice, and pasta and refrigerating them for 24+ hours before eating converts the starch to resistant starch so it won't break down in the small intestine to create glucose in the body. These high-starch/high-carb food items convert to beneficial food items for people with Diabetes (To learn more, research the benefits of resistant starch). I understand the same reaction will happen to wheat. I would love to know if anyone has a source of information about converting wheat flour into resistant starch to be able to use it to make breads, etc. that do not cause blood glucose levels to spike. Thanks in advance.

Brandon_Byrd_40557

I've been confused about this topic because I can't seem to get a straight answer about whether or not the retrograded starch re-gels when you reheat things. Cold rice is basically inedible. I like potato salad just fine, but if I want to use this trick on warmed mashed potatoes, would the retherming erase all (or just some) of the supposed benefits of the chilling step?

Anyway, your question is about bread baking in particular in the context of cooking for people with diabetes. For that kind of purpose, I think it would make more sense to turn to processed non-starch wheat products that try to mimic flour. King Arthur flour makes a keto blend that's made primarily from gluten and other wheat proteins.

Seed companies, academics, and starch scientists are looking at bringing more resistant starch products to market, either in the form of high-RS varieties of grain or as a refined grain flour (or flour-like product). There's money to be made and enough people are getting into the field that I expect there to be a lot of options in, say, five years. If you search Google for wheat flour and resistant starch, there are lots of promising things on the horizon. But for now, I think low-starch baking is the best way to approach baking for people without causing a glucose spike.