Tweaklet #26 Bread, Dangerous Bread

I’m heading into dangerous territory today to talk about one of my favourite foods – BREAD.

Bread….and all its other cousins…… pastries…… pizzas…….crusty rolls……crunchy baguettes……donuts……muffins……pancakes…..crackers……mmmmm….the list of yummy baked comfort food goes on….at least for me! And I know a few of you out there probably feel the same.

Bread is genuinely addictive as the wheat in bread triggers receptors in the brain, similar to addictive drugs! Then there’s the high carb content which spikes our blood sugar, creates bloating and fat around our middles and plays havoc with our digestive system. Believe me, bread lovers, this is terrible news to me too!

But we have to face facts modern wheat just isn’t what it used to be. And it’s not just about the gluten content. Some gluten-free bread alternatives are made with high-glycemic starches that skyrocket your blood sugar even faster than wheat!

So where do we turn, when we want a luscious slice of buttery toast or a crunchy cracker? Well, there are people working really hard to find healthy wheat and gluten-free alternatives.

One book I particularly like is from Kelley Herring. Kelley has spent 10 years developing a guide to grain-free, low carb bread. I’m having great fun trying out her recipes! They are delicious and she’s got every type of bread covered – loaf breads, flat breads, breakfast breads, rolls and buns, crackers and crusts.

Bread lovers take heart we can still enjoy our favourites, we just need tweak them a bit. I hope you enjoyed today’s Tweaklet!

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