I talked to my diabetic friend more in depth, and she says that more than sugar, she has to look at carbs as a whole. But, if something is really high in carbs, but also really high in fiber, it's fine. she can subtract the grams of fiber from the grams of carbs, basically.
so i was wondering how to make baked goods higher in fiber. i read the only other post on here i could find about high fiber, and it suggested oat bran. i have some oat bran hot cereal (red mill or whatever it's called - that company that makes all different kinds of flour and such). could i just do part that, part regular flour?