| I eat bread,(indeed I'm told to 'eat a feculant' at each meal for a balanced diet) and take an appropriate amount of insulin to cover it.
French people take bread seriously after all the lack of it helped spark the revolution. They buy bread on a daily basis. The price and content of fresh bread has many legal restrictions. I find that I can eat even white French bread baguette from a bakery without problems in spite of its reported high gi. The traditional bread, Pain de campagne, is still eaten widely. It is perhaps slightly better nutritionally, non bleached, less fine flour but it is still white, the bran has been removed. Its rather rubbery and because its baked over a wood fire the crust can be very tough on the teeth!
I prefer wholemeal and used to buy it in the UK. Thats less available in the bakeries (although health concerns are changing things) , but the mass produced supermarket alternatives here are dreadful. They are labelled American Bread (whether they use American recipes or not I don't know but they are different in taste to the UK equivalents). I find them horrrible. They are very sweet. They last for ages with large numbers of preservatives, they contain partially hydrogenated fats and a whole raft of of colourings and other assorted chemicals.
My solution has been (and was even before diabetes)to buy flour at a healthfood shop and to make my own bread. I usually use a machine, very quick and easy to do. Delicious, fresh, healthy bread whenever I need it and I can control the amount of sugar and the type of flour and oil it contains. The only problem is that a slice is much heavier than bought bread so weighing is crucial for carb counting. | 
