I’ve just bought the recipe book and am surprised both bulgur wheat and conflour are used – I thought they were both high carb?
If bulgur wheat isn’t too bad, would it make a good alternative to rice?
I was also surprised that flatbreads using gram flour (chick pea flour) are in the ‘have very occasionally’ category as I thought that stuff was OK. I have something made with that (usually onion bhajis) once or twice a week. Is that overdoing it?
(I’m maintaining my weight, not trying to lose more and I believe my bloog sugar level is fine.)