I'm not KA, but read your post and thought I'd share. My elderly mother has had major problems keeping her blood sugar under control (it doesn't help that she's 100% addicted to "bread"). So I started making her breads out of sourdough-fermented 100% organic rye...and as long as she sticks with those breads, her blood sugar stays within range (she also takes bitter melon with each meal) - so perhaps your hubby could have his treats more than occasionally, if you give it a try with organic rye sourdough? Here's someone on reddit that uses his sourdough rye starter (60% wheat 40% rye) to make these crumpets --> https://www.reddit.com/r/Sourdough/comments/btbe3f/sourdough_starter_di… ...I haven't tried them yet, but I can't see any reason they won't work with a 100% rye starter ('just may need to add a bit more water/baking soda, as my 100% rye starter seems a bit more dense/heavy than wheat).

• Reply