Why should you stay friends with bread?
Poor bread is constantly getting a bad rap (or should we say wrap?), and getting banished from Paleo-loving plates left, right and centre. But believe us, there are ways to make friends with bread, or at least sub in a few amazing alternatives. Now don’t get us wrong, we know how dodgy some breads can be – you won’t find us recommending Tip Top for breakfast, lunch and dinner BUT it’s all about doing your research and knowing which breads are the best to pick when you’re out at brunch of a weekend, when enough is enough, or even better, how to bake your own substitutes!Here are the dough-loving rules the BUF Girls stick to.
How much is too much?
A serve of quality bread once every few days, or even once a day if you’re active is totally fine, but if you’re reaching for it 2 out of every 3 meals, you’re probably overdoing it. And if you have a few body goals to hit, remember bread is a very energy dense food, so maybe save your serves for weekend brunch dates ;).
What are the healthiest kinds of bread to choose?
Quality slow-rise sourdoughs that are chewy and dense, sprouted grain loaves, dark rye or whole grain, spelt and seeded breads will make your blood sugars rise more slowly, contain more fibre and be healthier for you in the long run. Artisan bakeries often have multiple quality options and there are more and more hitting supermarket shelves too - for more info on this, check out Libby’s video about the healthiest bread choices at the supermarket.
Rules for making your own bread
Making your own bread totally trumps other options if you have the time (we’ll admit, we rarely do hehe) and there are no rules, but a lot of great ideas. Try Googling ‘home made bread alternatives’ and ‘gluten free bread recipes’ to check out all the awesome and easy options out there, or join our BUF Body program, where we share all our favourites in the one spot!
A totally grain-free recipe to try
Here's one our favourite recently discovered recipes for bread alternatives, direct from the little black baking book of our superstar BUF Mums trainer, Nadine Veverka (@hermasterplan).
Nadine’s EGGY BREAD
Feeds: makes 1 loafCooking time: 20 minutesIngredients
- 12 Organic free-range egg
- 150g Smoked salmon
- 10 Cherry tomatoes
- 2 tsp dill
- Pinch baking powder
- Pinch of rock salt
- Pinch of pepper
Method
- Preheat the oven to 180 degrees; line a loaf tin with baking paper and grease with coconut oil.
- Whisk the eggs well in a large mixing bowl
- Roughly chop the smoked salmon and cherry tomatoes and add to the egg mixture along with the dill, baking powder, salt and pepper.
- Pour the mixture in to the loaf tin and place in the oven for 20 minutes or until the loaf is cooked through (you can check this by inserting a clean knife in to the centre of the loaf; if it is clean when you remove it, it’s cooked)!
- Remove from the oven and set aside to cool.
- Once the loaf has cooled, use a large, sharp bread knife to slice the loaf in to slices.
- You can store in the fridge for up to 3 days, or freeze in bundles of 2 slices to store for a great go to breakfast option.
- Toast the bread before serving and enjoy as it is, or spread with ghee, avocado or coconut oil to serve.
Top tip: Experiment with different combos. We also love basil, free-range organic bacon and tomatoes!