Are you able to consume oats? If you can handle oats, they could provide some fiber. Also, here is a website showing high-fiber foods. While many are not suitable for you, there might be some that you could include in your diet.
http://www.mayoclinic.com/health/high-fiber-foods/NU00582

Also, what are you using as a sweetener in these recipes? I sometimes make GF "goodies" for someone with Type 2 diabetes, and use natural sweeteners such as agave nectar or stevia, rather than artificial sweeteners. I'm going to try coconut nectar next.

Hope you find a solution. Let us know.

It have always found it odd that wheat is so heavily promoted as fiber. There are many foods higher in fiber than wheat rye barley or oats. Beans if you can handle them are very high in fiber as are many vegetables and even nuts. Specially made gluten free products are notorious for having very little to offer. I rarely use any of them anymore. I keep a container of cut up carrots and celery in the frig to snack on these days.

Thank You nanny 1611. I can eat GF oats, but at $7.00 a bag, not to often. I use them in meatloaf instead of breadcrumbs.
I already eat 4-6 servings daily of fruit & veg. I use Splenda in beverages as a sweetner. I use regular sugar in recipes only if the amount is 1 cup or less. I guess what I'm really missing is the flavor and textures of breads. I used to choose multiple grain, high fiber breads. I have yet to find a GF bread of any flavor or substance. I've bought ready made, mixes, and made from scratch. They just don't cut it for me. Thanks for your input.

Thank you VioletsBlues. I always used to have several different kinds of bread on hand with 5-6 grams of fiber per slice and 1-2 grams of fat. So for me to switch GF bread with little fiber, unknown carbs per slice and more fat is a juggling act with the diabetes. A serving of nuts, while it is "good" fat, is fat none the less, and I try to keep that to a reasonable level. A handful of nuts, takes that to the top of the charts. Beans are only on the menue if I'm going to be home. I usually have a bag of mini carrots on hand, but that's not what's in my mind for satisfaction. I guess I'm just holding onto the inane hope of finding satisfying bread products. Thanks for your suggestions.

Ahhhhhhhh. Yes. I understand. If you find that gluten free bread with taste texture and a decent smell let me know. I think I've tried them all. I just recently tried the King Arthur bread mix. For GF bread is's good, but it is still not real bread; the texture is all wrong and the smell is no where close.

The closest I come these days is making Chebe bread sticks and loading the mix up with green onions and cheese and garlic. It's still not "real" bread though. Funny how that longing for real bread never goes away.

The other thing that drives me crazy is that each cookbook has a different recipe to make an all purpsoe flour. I don't have room to be storing all these flours. I've found one that uses just 3 kinds of flour and it seems to work well with recipes from other books. I have had good results exchanging it in my old recipes and adding 3/4 tsp of xanathan gum for each cup of the flour mixture.

I've tried several flours, also. Recently I ordered Jules GF All-Purpose Flour. While I like it, the baked goods are quite dense--probably because of all the starches in it. Someone I know is experimenting, and just made GF blueberry muffins that turned out quite well--lighter in texture and delicious. She said that she mixed 1 part Jules GF flour, 1 part Bob's Red Mill GF all-purpose flour, and 2 parts of finely ground yellow corn meal. She and I are going to experiment a little more, but this combo turned out a good muffin.

For myself, I eat mostly meat/fish, eggs, potatoes, vegetables, oatmeal, fruit, beans, and rice. Dessert is only an occasional thing for me, so I haven't had a big issue with fiber. Hope you find something to work for you.

Whoops! I got the mixture wrong. It's 1 part Jule's GF Flour, 1 part GF Bisquick, and 2 parts finely ground yellow corn meal. We're going to try corn flour in place of the corn meal, but expect it to do the same thing. Sorry about the mix-up!

Thanks for the updates. I used GF Bisquick and made large biscuits topped with dried minced onion and some sesame seeds and used them for a hamburger roll.

Good idea, butterfly. Thanks for mentioning it. I do miss hamburger and hot dog buns now and again.