Bread/Flour questions
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Bread/Flour questions
| Mon, 11-17-2003 - 1:41pm |
Is Unbleached flour just as bad as enriched white flour? There is a great bakery near my work where I figured I was certain to find SBD-friendly, homemade breads. As it turns out, all the ingredient lists contain unbleached flour as the first ingredient. I'm confused? What flours should I be looking for (if any) and what should I avoid.
Any advice is appreciated!
Thanks,
Julie

Sorry
Hope
Maggie
"Success is a journey, not a destination"
I agree with the others. Unbleached is only better for you in that chemicals weren't used to bleach it. But it is just as refined as white flour. As the others have said, look for "whole grain". Another to look for is "sprouted grain". I use Ezekiel bread, which is made with several different sprouted grains. It's fairly high in fiber (4g I think), out of 15g total carbs. Plus it has a bit of protein, as far as breads go, so all-in-all it would be pretty low on the glycemic index (though I admit that I don't know the actual glycemic number.)
I buy Ezekiel bread at Trader Joes. Do you have those near you? I think they are mostly on the West Coast, as well as in the Northeast. (I'm in Connecticut.)
Anyone else reading this know where else to get Ezekiel bread?
Good luck, Julie. You can find a good bread even in the regular supermarkets. You just have to read those labels.
Jill