It isn't bread, really.

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Granted, if you put a warm loaf of fresh bread in front of me, even now, the temptation would be intense.  Though, I don't know about you, but when is the last time you were offered a loaf of fresh baked bread?  Yeah.  Even if that is what I had become accustomed, that isn't my problem at this point.  I don't crave bread, if I had stopped eating it, mostly, save for cold-cut sandwiches recently.  Even that wasn't all that recent, or for a long stretch.  It isn't the bread, no matter how much I like it.  It is the role bread fills.

Blood sugar 159.

Not just bread.  Pasta, of course.  Rice too.  Those may be about to be replaced, however roughly.  Just having something to soak up sauce (or seemingly so).  Having something that reminds of favored foods from before problems became too much.  Well, and just filling those culinary roles... rolls?  Those too.  So, looking.  Recipes, general ideas, videos, reading.  Of course, until my insulin is under control, and I again begin exploring foods, those are just hopes.  Meat, maybe mayo or dressing (only if homemade), butter, few very specific veggies, nuts, and fruits.  Smaller portions of even meat while pushing fats.  Still, in time, perhaps these other items.

Now there seem to be two schools on bread replacements.  I've covered noodles, or at least what I will be going with.  For breads, the two schools seem to be the exotic and the plain.  The complex, or at least rare, is often based in various new-fangled (to me) flours, additives, and such.  I have no clue how these things taste, or how well they work.  They are expensive.  Though they aren't used often, so perhaps smaller purchases would help.  Or even larger, much as with other storage items.  If I suspect they don't last long.  The freezer would help, but they seem to be items which will go rancid quickly.  So... smaller amounts and the rarity of use might mitigate the high costs.  The other choice is simple.  One of the simplest seems to be grated, cooked, cauliflower.  Packed, patted, then baked, fried, or slow-cooked, the stuff seems to really perform.  And not just as a bread replacement.  But also as a potato and rice replacement.  It is something I know I like, it is inexpensive, it is rather perishable but easily obtained.  I do need to check it's nutritional values though.  Veggies, incredibly, are quite often serious carb offenders.

I really need to find a chart and study it.  Actually for several things... glycemic index, fat content, actual carb count, and maybe a few other things.  If I can't do bone broth, I would, for example, like to find groups of foods friendly to my choices which are high in potassium (bananas are out... lower on that and pretty high on sugars), and other things in bone broth.  Hmm... I made the broth in April.  It's on the bag.  I should go back to see if I added mirepoix or not.  That... might be the problem.  Or... not.  Maybe my body just goes nuts, or is turning that protein or something else in there to sugar, or...  Gah!

Right... some videos.  Tortillas, a grouping of options, flat bread, and... some other things, perhaps.  I can only, until I regain control and figure some things out, look on in curiosity.  Funny, as with bread, there is no great temptation.  Simple curiosity about how I could use these, what they might taste like, and such.  Yeah, I'm doing my homework.  I really thought insulin would be under control now though.  Ah well.  Soon, perhaps.