10 Healthy Ways to Replace Conventional Wheat Bread
1. OOPSIE BREAD:
Oopsie bread is a type of wheat bread made with flour from the same batch of dough used to make regular breads. Ooopsie bread is usually eaten fresh out of the oven, but it can also be frozen and thawed before eating.
2. EZRA BREAD:
Ezekiel bread is a type of wheat bread made with flour from the same batch of dough used to make regular breads. Ezekiel bread is often eaten cold, but can also be frozen and thawed before eating.
3. CORN TORTILLAS:
Corn tortilla means “corn leaf” in Spanish. These are flat corn tortillas, which have a thin layer of filling inside them.
They come in many different flavors, such as cheese, meat, beans and vegetables.
4. RYE BREAKFAST BROWNIES:
Rye breakfast brownies are a type of sweetened cereal cake filled with nuts and chocolate chips. They’re very popular all over the world!
5. LETTUCE AND LEAFY GREENS:
Lettuce and leafy greens are the edible leaves of a variety of plants. They’re low in calories and high in vitamins A, C, K, folate, and many more nutrients.
Lettuce is eaten raw in salads and sandwiches or as a side dish, often mixed with other low-calorie, nutrient-dense vegetables.
6. SWEET POTATOES AND VEGETABLES:
A sweet potato is a root vegetable which is rich in complex carbohydrates, fiber, and vitamin A. It’s often baked, boiled, mashed, or fried in its skin and served hot.
7. BANANA BREAD:
Banana bread is made with ripe bananas, flour, sugar, eggs, pecans and spices. It’s a popular quick bread.
8. BUTTERNUT SQUASH OR SWEET POTATO FLATBREAD:
Flatbread is a bread product baked in a very hot oven or on a very hot surface and is quite thin and crisp. Flatbreads are soft and flexible before cooking, and dry and brittle after cooking.
9. SWEET POTATO NOODLES:
Sweet potato noodles are a type of pasta made from yams. They’re low in calories and high in dietary fiber, vitamin A, and potassium.
10. BELL PEPPER NOODLES:
Red, yellow, and green bell pepper noodles are a type of pasta made from bell peppers. They’re low in calories and high in vitamin C.
Sources & references used in this article:
Decreased absorption of calcium, magnesium, zinc and phosphorus by humans due to increased fiber and phosphorus consumption as wheat bread by JG Reinhold, B Faradji, P Abadi… – The Journal of …, 1976 – academic.oup.com
Quality and antioxidant property of buckwheat enhanced wheat bread by LY Lin, HM Liu, YW Yu, SD Lin, JL Mau – Food Chemistry, 2009 – Elsevier
Evaluation of tigernut (Cyperus esculentus) wheat composite flour and bread by BIO Ade-Omowaye, BA Akinwande… – African Journal of …, 2008 – academicjournals.org