Well we can thank the food and drug industries for causing so much confusion for this has been one of their many modes of manipulating the public. Controversy and confusion breed conversation as well as complacency. To get to the bottom of the carb conundrum we need to talk about carbs. Not to worry, there are no carb calories to be counted simply by talking about them. The first question to address is this?
Are all carbs created equal?
Well I am almost certain you know they are not. Carbohydrate rich foods come in all kinds of packages and the most important distinction to make when speaking of 'carbs' is to understand they do not all fit into one basket.
Getting right to the point there are crappy carbs and quality carbs.
Or in more refined language (yes pun intended), we have:
- highly processed refined carbs such as white wheat flour ground from the endosperm, refined white sugar, corn syrup and such. Avoid these.
- refined carbs as in whole grain flour ground from the wheat berry and
- whole food carbs as in the entire wheat berry or groats or oats/almonds to make flow.
When it comes to using one of these carb to make bread clearly the 'quality carb' choice to make is with whole-food carbs. This bread recipe is a wonderful, whole- foods carb choice that is a welcome part of a whole-some, whole-foods diet. There are options available for gluten-free flour selections and you can grind your own grains for the freshest, most nutrient dense flour.
Sure it is not that airy, yeasty bread loaf you may be accustomed to yet this wholesome loaf won't bloat your belly nor clog your intestines. It's high fiber content means you will get your bowels working better (just be sure to hydrate well) and stabilize your blood sugar levels and the abundance of B vitamins will help lift your mood. What a bonus over store-bought not so 'wonder'ful, processed carbs bread.
So go ahead, make this bread loaf and enjoy a slice or two of toast without remorse.