Are you consumed by carbophobia and afraid that bread is fattening?
Do you love sandwiches but feel you have to swear them off so that you can lose weight?
Relax! I have for you:
- 2 examples of excellent quality bread that support your body-shaping goals plus
- preparation tips that will keep you in sandwich heaven (no more ‘diet’ bread or ‘half-open-face’ sandwiches!) while getting – and staying – slim.
I lost 50 lbs eating bread the entire way – and you can too.
Yes, bread is higher in calorie density than cooked whole grains due to the water content differential. And due to the fact that the fiber in bread is disrupted relative to your pot of brown rice or barley. Your grain consumption should weigh more in the balance of the cooked whole grains than breads, particularly if you are intent on shedding a little excess fluff.
Yet great grainy bread can have it’s place and I proved it all the way through dropping about 5 sizes!
Women find it hard to believe that I ever had a weight problem. At least that’s what they tell me.
Well, guess again sistah, I did. That’s one reason we put together my 10-year photo history on my site. Visible 
proof.
They also don’t believe me when I say I ate bread all the way through my 50 lb weight loss journey, and still eat bread – regularly – to this day.
You might ask, isn’t it too high in carbs? In calories? Well, I’m here to tell you that you don’t have to give up bread in the quest to be trim.
At the same time, it’s important to understand that (and I’m sure you know this already) all breads are not created equal. And even among the high quality breads, there are some tricks I use that I’d like to share with you to help pave your path to a trim body with slices of yummy bread, too. Click on the short (under 3 minutes) video I made for you to show you just what I mean.
What if you are gluten intolerant?
Granted, the breads in my video are not gluten-free yet the same tips and tricks can apply. I’ve done the exact same slicing method with gluten-free millet bread – and the original slices were actually pretty thin to begin with! A quick toast and my method worked like a charm.
Post your favorite quality bread tips – and any tricks if you have them!
Scoot on down to Leave a Reply and share your ideas about all things bread. I’m on a mission to banish carbophobia and bread seems like as good a place to start as any!
No fear of carbs here! 😀 Loved your video. I have found over the years that if my bread is homemade, it doesn’t hurt me at all! I have lost weight even eating home made pizza dough! Gotta love that no? 😀
Homemade, you avoid anything that they could possibly sneak in there, by using good quality organic flour and keeping the recipe simple. I eat up to four slices per day!
Jennifer, you are ON to something here! Simple ingredients make a difference, without the additives – like the first bread I showed in the video. I’m glad you like it and appreciate that you popped in to tell me so.
Now, you MUST share your home made pizza dough plan, OK? It’s hard to find something on the market (around here anyway) that isn’t loaded with fat or even built-in dairy stuff. Would love to see what you are cooking!
Lani
I love bread too -and there’s no better place than France to buy it. We ate tons when we lived there for 6 months and lost weight! We joked we were on the bread and red wine diet. I think it must be the quality and simplicity of the ingredients – so I second Lani’s tip to buy high quality bread with simple ingredients, wherever you are.
Lana, the bread and red wine diet – now that sounds divine! You may be onto something with the quality and simplicity – in all of the foods on your plate in France, you think?
When were you there? Sounds like great adventure!
Lani
My MIL does not tolerate gluten well- yet she has found the she does fine with bread made with freshly ground wheat. I am not yet that motivated, but my family does enjoy an artisian bread made with wheat flour, water and salt. For a lighter bread I add yeast, honey, and applesauce- but then again I DO have little kids that could afford to gain a few pounds.
Kim, how very interesting – fresh ground is OK? Isn’t the gluten there just the same? How curious! Sounds like you’ve got some amazing bread recipes!
Lani
If you love fresh bread, don’t think you have the time to make your own and/or are only baking for two, here’s a great book for you! HEALTHY BREAD IN 5 MINUTES A DAY by Jeff Hertzberg, M.D. & Zoe Francois. It includes whole grain breads, flat breads, bread with hidden fruits and vegetables, gluten-free recipes and more. My copy has ten tabs sticking out the side and top :).
Oooh, yummers Peggy! Thanks for the tip!
I love bread too! Recently we’ve been enjoying Beer Bread from Everyday Happy Herbivore. It is very quick to make. Use whole wheat flour for a heartier bread, or whole wheat pastry flour for a softer, sandwich bread.
Lynnette – sounds like a recipe I’ll have to try! Met up with Lindsay last weekend at the ASW and had a ball! She cooked for us, we were lucky!
I make my own bread as well. I use 100% whole wheat flour – sometimes organic. I found a wonderful recipe on Delectable Planet http://delectableplanet.com/recipes/how-to-make-whole-wheat-bread.html but I only use 1 TBSP of oil.
Fran, I wonder if there is a way to pop this into a bread maker? Man, to think I used to grind my own – and without an electric grinder, it was hand crank! Still love me bread as much as ever though. Thanks for sharing the recipe. Have you tried it without any oil?
Hi,
I loved our video but could not catch the name of the breads you recommended. I thought you mentioned they were available at Trader Joe’s. I am especially interested in a great tasting bread without added oils. Thanks, Diane
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What do you use for a spread on bread? I’d guess butter and any margarines are out, but I’m so addicted!
Hi Caroline! Anything from peanut butter and preserves, to hummus – to…well, it depends on the meal, right? Mustard is a good one for sandwiches. Other nut butters are good too, though if trying to keep fat low, make it a very thin spread or stick to the preserves! I also like date cream, OR try this one! Sweet Bean Cream, yesyesyes! This even made it into the Plant-Based Journey book it’s soo good!
Hope this helps! I know, that buttery topping is something we got used to. But you will find other flavors adaptable in a short period of time. And if the bread is really good (I like sprouted raisen best) simply toasted is oftentimes plenty flavorful.
Lani