Wish I could help... but I am at the same place as you. Recently realized that GF foods have put me in a nutrient deficiency. I am insulin resistant too and have been feeling poorly as of late. Best of luck and hope that you share your findings with us!
Since I have gone gluten free 3 weeks ago, I am becoming increasingly disturbed by the fact that most gluten free breads and baked goods are horribly devoid of nutrition. Most "gluten free" products are extremely high on the glycemic index, and if you have any insulin resistance issues (which I do), this is NOT good. So, there are 2 choices, give up breads entirely and focus on getting carbs from fruit veggies and grains such as brown or wild rice. OR, try to find a way to make lower GI and higher fiber gluten free breads. I have been reading that coconut flour is very high fiber and low GI.
I am wondering if anybody has tried mixing a variety of the "healthier" grains to make a gluten free flour. I am thinking of quinoa, amaranth, sorghum, teff, and maybe brown rice. I figure if you throw a little flax seed into the mix that would help as well. Only problem is, I don't know if I'm going to wind up with a brick for a loaf of bread or muffins you could play shotput with. Any thoughts would be much appreciated.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.