Which bread is best?
It’s a hotly debated contest – but which bread wins? And do you need to give up your bread at all?
A beautiful crusty slice of sourdough with a smear of avocado is an easy, quick and wholesome meal at any time of day. It’s comfort food at its finest and you can taste the time and craft gone into making the loaf. And whilst sourdough is still made of wheat flour it is the acids (lactic and acetic) in the leaven that make it easier to digest, slower on the release of glucose into the bloodstream and improve the absorption of vitamins and minerals in the flour.
And other such ancient grains are gracing the shelves of artisan bakeries, delis and supermarkets alike. The pros? Such grains undergo minimal processing and change compared to their pure wheat cousin, so for those with sensitive tummies, they’re often much easier to digest and don’t cause the upset you might find with a standard wheat bread. The cons? They still contain gluten, which can be problematic for some and if commercially produced (your supermarket shelf most common for this) are more likely to contain a wheat and ancient grain blend, being predominantly pure wheat than the ancient grain. Talk to your baker about what’s in them if you see them pop up at your local.
It’s the hottest trend in health right now, so in response to such demand, it seems there is an abundance of offerings made for you. The good thing with your GF loaf is you can eat it without any backlash from your gut (if allergic or intolerant). The bad? Not all GF loaves are created equal. Many commercial loaves are predominately soy flour which can be as problematic to hormones as gluten is to the gut, so try to limit the soy intake in breads and look out for those with a predominately buckwheat, quinoa, tapioca, rice and seed blend instead.
Often a super simple bread solution we recommend for those shifting away from standard sliced. They’re light, easy to transport to and from work or in the lunchbox, and if you’re desperate for a hit of Mexican they’re an absolute winner with some spiced chilli and beans. Aim for those that contain a combination of whole grains such as rice, barley, rye and oat. From experience gluten free wraps aren’t that bendy and wrap like and are better served as a pizza base, cut to create a chip to serve with some dips or popped in a pan with cheese, veges, chilli and chicken as a quesadilla.
My favourite, always. And, as a result over time I’ve managed to create mountains of variations of homemade bread which have won hearts and stomachs. The most wonderful thing about homemade bread is you’ll know exactly what’s going in there and as a result can ensure you’re putting the most optimal ingredients in your mix – buckwheat, quinoa, sweet potato, zucchini, carrot, herbs, almond meal, psyllium and chia are my go tos. Ingredients and nutrition aside though…who doesn’t love the aroma floating about the house of a fresh baked loaf?
Sprouted bread is one of the most nutritious loaves floating about the shelves of the health food store. ‘Sprouting’ grains, seeds and legumes bring the nutrients in these ingredients to life and aid the nutrient bioavailability and absorption, as they are easier for our body to digest. Sprouted bread is often best toasted with a good source of fat (avocado, organic butter, ricotta, nut butter) to complement the flavours of the sprouted ingredients.
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