[russtay1]

A lot of diets I see recommend a piece of whole grain bread. All the gluten-free bread I have tried has very little fiber. Are there any commercially available breads that have a "nutty" texture?

Thanks,

Anne

[darlindeb25]

Check out flaxmeal or flax seed. It can be added to breads you make or to yogurt--whatever. Whole grain refers to wheat or rye bread, usually anyways.

[russtay1]

Thanks Deb.

I'm thinking of "grains" like seeds and nuts...but specifically high fiber carbs. The diet recommends high fiber carbs because they take longer to digest. Is there such a thing as high fiber carbs in a gluten free diet?

I am looking for a commercially available bread.

Thanks,

Anne

[RiceGuy]

russtay1, on Mar 16 2007, 11:14 AM, said:

Thanks Deb.

I'm thinking of "grains" like seeds and nuts...but specifically high fiber carbs. The diet recommends high fiber carbs because they take longer to digest. Is there such a thing as high fiber carbs in a gluten free diet?

I am looking for a commercially available bread.

Thanks,

Anne

Well, brown rice is often used for gluten-free whole grain breads. Lots of fiber in that too. For the "nutty" texture/taste, I've read millet flour does that to a bread recipe, though I don't know if there are any commercially available breads with a notable amount of millet. Usually flax is used to boost the fiber content to such high levels.

However, your comments suggest to me that you may not be referring to the gluten-free diet. True?

BTW, popcorn is very high in fiber.

[russtay1]

RiceGuy, on Mar 16 2007, 01:22 PM, said:

However, your comments suggest to me that you may not be referring to the gluten-free diet. True?

I am referring to a diet I saw in Woman's Health magazine. A sugar-balancing diet. And seeing whole grain bread made me realize how much I miss it. I've been gluten free for a while now and am looking for some variety.

I really like the Kinnikinnick english muffins.. but they are definitely not high fiber.

I may try making bread. I will search here for recipes. Thanks for the advice.

Anne.

[RiceGuy]

There are many ways to enjoy high fiber foods besides breads. You might consider Kasha (roasted buckwheat). It's not related to wheat, and is gluten-free of course. I use it like a hot cereal, or as a grain. Legumes (beans/lentils) are high in fiber as well. I think I saw a a recipe for millet bread on this site, but you can just look up the bread recipes and see what appeals to you.

If you want to cut down on sugar, consider Stevia. It's an all natural sweetener, extracted from an herb. It has no carbs, no calories, has no effect on blood sugar, doesn't promote tooth decay, no known side effects, etc. Google will help you locate some info and brands, but do a bit of looking before deciding, as not all brands are equal in quality/purity.

[ravenwoodglass]

Kinnickinik (sp) makes a ready made whole grain bread, I haven't tried it cause I love their Italian but it may be worth a try. Also a note on stevia, if you are allergic to ragweed avoid stevia and maybe try agave syrup. I didn't know about its relationship to ragweed and ended up with nasty blisters in my throat. If your not allergic to ragweed it great stuff though.

[tarnalberry]

russtay1, on Mar 16 2007, 08:14 AM, said:

Thanks Deb.

I'm thinking of "grains" like seeds and nuts...but specifically high fiber carbs. The diet recommends high fiber carbs because they take longer to digest. Is there such a thing as high fiber carbs in a gluten free diet?

I am looking for a commercially available bread.

Thanks,

Anne

High fiber carbs that are gluten free:
quinoa, amaranth, buckwheat, teff, montina (in bread), many vegetables, beans, lentils, flax, hemp seed, etc.

Honestly, I don't find bread to be the best way to get carbs, or fiber. And I don't find much in the way of commercially prepared bread that is truly low in sugars and simple starches, and high in complex starches and fiber. Certainly not with a reasonable texture. Even the muffins I make that way don't hold up after a few days, because the gluten that gives these items those textures is missing. Instead, I eat the items listed above as part of my regular meals, sometimes as hot cereal with the first items (and last two) particulalry.

[Ksmith]

Bob's Red Mill Hearty Gluten-free bread Mix...so good! Has caraway and sunflower seeds in it, I think. It's my personal favorite.

[larry mac]

tarnalberry, on Mar 18 2007, 11:11 AM, said:

.....
Honestly, I don't find bread to be the best way to get carbs, or fiber. And I don't find much in the way of commercially prepared bread that is truly low in sugars and simple starches, and high in complex starches and fiber. Certainly not with a reasonable texture. Even the muffins I make that way don't hold up after a few days, because the gluten that gives these items those textures is missing
....

I don't measure any gluten-free bread in days, but rather hours. Unless freezing. That seems to be the (partial) solution.

lm

[tarnalberry]

That's the rub - I only need them to stay good for about four or five days; smack in the middle of "to freeze or not freeze".