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Sometimes, but very often not. As an example? For Whole Wheat Wonder Bread there are .02 grams of sugar per serving. For the popular Udi's gluten free Whole grain bread there are .33 grams of sugar per serving.
(based on the companies' nutritional information)
Most gluten free products, bread included, have more fat and more sugar than their gluten counterparts.
What else can I help you with?
Can coeliacs eat rye bread?
NO, IT IS NOT. THIS ANSWER IS TOTALLY INCORRECT. Yes, it is. However if it is milled in an environment which also mills gluten-containing flours, there is a risk of cross-contamination. This means that a) it may not say "gluten free" on the packed because of cross-contamination risk, and b) the possibility of cross contamination is considered sufficient reason not to give that flour to a coeliac sufferer.
Which food contains the least amount of fat?
The bread that is lowest in fat is called a light bread. Most supermarkets carry light bread which is lower in fats as well as carbohydrates.
What is the difference between high grade flour and plain flour?
High grade flour or strong flour has a higher content of gluten (a protein formed when flour is moistened) so is mor4e suitable for baking items that require this "strength" such as bread and dense cakes such as dried fruit cakes. A lower gluten content is desirable for more delicate textured items such as soft cakes and pastries.
Name two products in which you would use strong flour?
Strong flour refers to the flour's gluten content. Strong flour has a higher gluten level and weak flour has a lower gluten level. An item made with a strong flour will hold its shape quite well after baking, so breads and rolls are generally made with strong flour. Cakes and muffins are generally made with weak flour.
What is better White bread or whole wheat bread?
Yes, it is. white flour used to make white bread is bleached and processed (some countries use nasty chemicals to do this). The Brown flour is much less refined, and a more 'natural' product. White bread may also contain more sugars and additives. This is, of course, subject to which brand of bread you buy! Read the label, the less confusing chemical names in the list and the higher up the list the flour and water is, the better.
Is spelt gluten?
Spelt is not gluten free, but it has a lower gluten strength. It is easier to digest than wheat because it is more water soluble.
Where did rye bread originate and what makes it unique compared to other types of bread?
Rye bread originated in Northern and Eastern Europe. It is unique because it is made primarily from rye flour, which gives it a dense and hearty texture, as well as a slightly tangy flavor. Rye bread also has a longer shelf life compared to other types of bread due to its lower gluten content.
What is the difference in bread flour and plain flour?
Plain flour has a lower gluten content than high grade or bread flour so is less suitable for bread. Some bread flours may also have additives to improve the bread texture or to quicken the bread making process.
How many carbohydrates in a turkey sandwich on whole wheat bread?
The number of carbohydrates in a turkey sandwich would depend on the type of bread (two small slices, or a subway style roll, etc), the amount of turkey and the amount of butter and dressing used.
Is couscous better to eat then brown rice if your a diabetic?
Yes Diabetics can eat couscous a 4 oz portion would be okay but a better choice would be bulgur wheat salad which is higher in fiber and lower in carbohydrates. Chef Vicki
What kind of food contain lots of corbohydrates?
Foods high in carbohydrates include bread, pasta, rice, potatoes, cereals, and sugary foods like candy and baked goods. fruits and vegetables also contain carbohydrates, but in lower amounts compared to grains and sweets.
Can you substitute multi grain bread flour for regular bread flour?
No, not without changing the final product. Bread flour has a higher gluten content, to give bread dough good elasticity, good rising and a bread-like texture when baked. Cake flour is exactly the opposite, with lower gluten content, to reduce elasticity and to have a tender, crumbly texture when baked.
