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White Bread vs Wheat Bread – Which is Healthier?

White bread has almost no nutritional value. It is stripped of its bran and germ, the elements that contain fiber and vitamins.  Sure it tastes good toasted with butter but I promise there are other equally satisfying options.  If you’re picky eater is adverse to whole grains, start slow. There is a white whole grain flour that can be a good bridge to going whole grain.

  1. Whole grain bread: Made from whole grains, such as wheat, oats, or rye, this bread is higher in fiber and nutrients compared to white bread.
  2. Sprouted grain bread: Made from sprouted grains, such as sprouted wheat or sprouted rye, this bread is considered more nutrient-dense and easier to digest.
  3. Multigrain bread: Made from a variety of grains, such as wheat, oats, barley, and flaxseeds, this bread offers a diverse range of nutrients and flavors.
  4. Sourdough bread: Fermented using wild yeast and lactic acid bacteria, sourdough bread has a tangy flavor and is often easier to digest than regular bread.
  5. Rye bread: Made from rye flour, this bread has a distinct flavor and is lower in gluten compared to wheat-based bread.
  6. Pumpernickel bread: A dense and dark bread made from coarsely ground rye, pumpernickel bread is rich in fiber and has a unique, rich flavor.
  7. Quinoa bread: Made from quinoa flour, this bread is gluten-free, high in protein, and provides a good source of fiber.
  8. Buckwheat bread: Made from buckwheat flour, this bread is also gluten-free and has a nutty flavor, making it a good option for those with gluten sensitivity or celiac disease.
  9. Oat bread: Made from oats, this bread is high in fiber, protein, and provides a good source of complex carbohydrates.
  10. Cornbread: Made from cornmeal, cornbread is a traditional American bread that is often served as a side dish with soups, stews, or chili.
  11. Sweet potato bread: Made from mashed sweet potatoes, this bread is naturally sweet and provides added nutrients, such as vitamin A and fiber.
  12. Coconut flour bread: Made from coconut flour, this bread is gluten-free, high in fiber, and has a slightly sweet taste.
  13. Almond flour bread: Made from almond flour, this bread is low in carbs, high in healthy fats, and provides a good source of protein.
  14. Chickpea flour bread: Made from chickpea flour, also known as gram flour, this bread is gluten-free, high in protein, and has a slightly nutty flavor.
  15. Flaxseed bread: Made from ground flaxseeds, this bread is high in omega-3 fatty acids, fiber, and provides a good source of plant-based protein.
  16. Chia seed bread: Made from chia seeds, this bread is high in fiber, protein, and provides a good source of healthy fats.
  17. Whole grain pita bread: Made from whole grain flour, pita bread is a versatile option that can be filled with various healthy ingredients, such as vegetables, lean meats, and legumes.
  18. Ezekiel bread: Made from sprouted grains, lentils, and beans, Ezekiel bread is a nutrient-dense option that is often used as a healthy alternative to regular bread.
  19. Rice cakes: Made from puffed rice, rice cakes are a low-calorie option that can be topped with healthy ingredients, such as avocado, nut butter, or fresh fruits.
  20. Lettuce wraps: For a low-carb option, lettuce wraps can be used as a healthy alternative to bread. Simply wrap your favorite fillings, such as grilled chicken, turkey, or tofu, in lettuce leaves for a refreshing and crunchy option.

 

Why not try replacing the white bread on pizza?

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Polenta Pan Pizza


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  • Total Time: 30

Description

I’ve got a secret weapon for anyone on a restricted gluten-free diet. Cornmeal. Grilled on a baking sheet, this version of pizza is a quick and easy substitute for flour crusts. Polenta is cooked and then spread into a thin layer. Traditional toppings of basil, tomatoes, and fresh mozzarella bring the flavors of summer to the table. Why not create a pizza bar?


Ingredients

Scale
  • Olive oil for the pan
  • 3 cups low-sodium chicken or vegetable broth
  • 1⁄2 teaspoon kosher salt 1⁄4 teaspoon black pepper 1 teaspoon dried oregano
  • 1 cup quick-cooking polenta or cornmeal, medium grain
  • 1 pound heirloom tomatoes, cored and sliced
  • 2 teaspoons herbes de Provence
  • 6 ounces mozzarella cheese, shredded or cut into thin circles (about 21⁄2 cups)
  • 5 fresh basil leaves, torn

Instructions

  1. Lightly oil a 13-x-18-inch half sheet pan.
  2. Bring the broth to boil in a large saucepan. Add the salt, pepper, and oregano, reduce the heat to a simmer, and whisk in the polenta. Cook, stirring constantly, for about 5 minutes, until the polenta starts to thicken.
  3. Pour the polenta onto the half sheet pan, spreading it out in an even 1-inch layer. Set aside to cool.
  4. Prepare an outdoor grill for indirect grilling. 5. In a medium bowl, combine the tomatoes and
  5. herbes de Provence.
  6. Sprinkle or scatter the mozzarella over the polenta in an even layer. Top with a layer of the tomatoes and follow with the basil leaves.
  7. Set the pan on the cooler part of the grill, close the lid, and grill for 10 minutes, or until the cheese is melted and the edges of the polenta are starting to brown

Notes

  • oven alternative
  • Preheat the oven to 375°F. Place the pan in the oven and bake for 12 minutes, or until the cheese is melted.

Nutrition

  • Serving Size: 5

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