Jaeme, are there other breads you are tollerating? Norm writes about baguette and I am wondering if you have tried that in small amounts? I still am trying to understand why a scone has a low FP, but “cooked” flour, as in maybe added to gravy for example, would not be good. Something in the baking? I really don’t understand this!
Also I found an english muffin with white flour and a bit of buttermilk (which is supposed to be LOW lactose. It has a GI of about 100, high net carbs and very low fiber. It came out great in the FP calculator. Would that be ok to try?
Or what about home made buiscuits with white wheat flour? Aren’t those exactly like a scone?I am still confused about all this! Thanks!!