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Fran said:

>> Gf flours are very high in the carb department.

and once again I beg to differ with Fran on this, both for home and
commercially baked bread-like foods. All flours are very high in  carbs &
glycemic index and, for Type 2s, very high in calories. The difference
between GF and non-GF flour is negligible if you're eating a well-balanced
meal with its other carbs from low glycemic index foods. The bean flour
from Authentic Foods likely does have a lower glycemic index (as would the
lentil flour, mentioned recently on the celiac list) because of the legume
content.

Frankly, I haven't been eating bread, just a few crackers and cookies for
snacks, and rely for the 60% of a Type 1 diet from carbs on fresh fruit
and vegetables, just as I did before celiac biopsy. Lower glycemic indices
and larger portions on the plate for the same calories. I seldom have rice
for dinner (too bland for me!) and rely on such as yams, rutabaga, beets,
parsnip, brussel sprouts, winter squash, corn on the cob (in season), etc.
For lunch this time of year? Carbs from all sorts of thick soups, many of
them glycemic friendly legume (bean).

                                          Kemp Randolph
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