High Fructose Corn Syrup is in everything. And I have looked at most of the commercially produced breads available in my supermarket and the only thing I can find without HFCS is Pepperidge Farms Dark Pumpernickel. Fortunately for me, I love pumpernickel. There is no reason whatsoever that bread should be made with HFCS that I can find, and it adds a lot of calories!
So…do you know of another bread I can look for that has no HFCS? Or shall I dig out my bread machine and make my own?
Have you looked for Arnold Bread at your grocery store?
I really liked their bread when I was able to afford it before (not saying it’s uber-expensive, I am just uber-poor right now).
Unfortunately I can’t find any ingredient lists of theirs online.
Gram for gram, it really doesn’t have any more calories than flour. The only thing you could replace HFCS with that will reduce your bread’s calorie count is fiber. This issue came up when Kelloggs decided to introduce low sugar versions of their cereals, and some dunderheads complained that it’s got the same number of calories as the sugared version. They’re not replacing the sugar with sawdust, they’re replacing it with grains, that are 100% carbs and have the same calories per gram as sugar.
I agree, though, that there’s altogether too much sweetening going on with bread products. You might have luck with breads from a local bakery, though they do tend to go stale pretty quickly.
Our fave is a locally-made bread called Big Sky Bread. It’s a little spendy, but this stuff is goooooooooooood. I pretty much can’t be arsed to eat anything else at this point. The 3-seed is especially tasty.
(They use honey.)
Oh, and they ship.
Dunderheads? I’ve worked with freakin’ ENGINEERS who couldn’t deal with the concept that a gram of sugar has (roughly) the same calories as a gram of starch.
There is a Sara Lee whole wheat bread that’s made with honey over HFCS - beyond that, what I find around here are the things from local bakeries, or at places like Wild Oats or Trader Joe’s.
Do any local grocery stores carry Milton’s?
[rant]Bread should have four ingredients only: flour, salt, water and yeast. No HFCS, no honey, no sugar period.[/rant]
:rolleyes:
I don’t think Peppridge Farm has HFCS in its bread, at least not all its bread. But, it’s such small use that the few extra calories shouldn’t be a problem.
It isnt always about the calories. HFCS can spike my blood glucose like there is no tomorrow, and i have a friend who has a son allergic to corn in all forms, including HFCS. There are many people who [whether correctly or not] link the increased use of HFCS to the increase in health problems [including obesity and diabetes.]
I just know that HFCS is not for me because I am diabetic and do not want my glucose spiking. But then, I also pretty much avoid any unneccesary sugars of any form. IMHO bread takes the aforementioned 4 ingredients [unless it is ciabatta, then it also takes olive oil=)]
Many of my euro friends [and it has been discussed on the SDMB] point out the almost candy sweetness f american prepared foods.
You may have to go to a local “natural foods” store to get the bread you’re looking for. I would suggest my local-ish favorite which does supply supermarkets, Natural Ovens, but they don’t appear to supply products to your area. (Unless you’d like to mail order, that is!)
[rant]Bread should have four ingredients only: flour, salt, water and yeast. No HFCS, no honey, no sugar period.[/rant]
I f you buy and consume your bread fresh baked that day,sure. But without additions it won't keep.If you want bread with a slightly longer shelf life than artisan bakery style, you could try Pepperidge Farms 100% Natural Whole Wheat. It won the Cooks Illustrated taste test, has no corn syrup, and uses vinegar, IIRC to retard mold growth. So it lasts very well, but doesn’t have that off flavor that artificial preservatives bring.
I can’t answer the OP recommending a commercial bread,but you could dig out that bread machine.
I make workaday bread out of flour,water,yeast,salt,oil and honey.Honey is a yeast booster and also helps preserve,as does the oil.
We’re not talking much,either.Honey,two Tblsp./ 4 c flour,quarter c of oil.The way I culture the yeast the honey is mostly consumed anyway.
Kept in a sealed box,lasts just a bit over a week before molding.Usually eaten before then.Starts to get a bit stiff after three days.
I like Arnold bread, too.
I just looked at the ingredients on my loaf of multi-grain Arnold bread, and high fructose corn syrup is in there.
I have a feeling Pepperidge Farm bread has it too, but I don’t have any in the house.
However, this site lists ingredients of popular breads, and Pepperidge Farm’s wheat breads do appear to have HFCS.
It’s difficult and expensive to find good breads without HFCS. And yeah, Arnold bread isn’t exactly cheap, itself.
I was vaguely under the impression that you put sugar or honey in the dough to feed the yeast. Is this not correct?
There are enough sugars in the wheat flour to get the yeast going. Added sugars may get the yeast going faster, but they aren’t necessary.
I make my own bread (from flour, salt, water & sourdough culture). It keeps just fine for a couple of days, which is usually as long as it’s asked to. Freezing will preserve it for much longer.
Not to mention the environmental cost of having an enormous chunk of the American Midwest devoted to a government subsidized, unprofitable corn monoculture. Feh.