40 Calorie Bread
For those on a diet...
Rachel had asked her husband to text her if he thought they needed any other grocery items while she was shopping. She’d just add it to her list.
“Hon, pls pick up that low cal bread, the thin wheat stuff?”
“Will do. Promise me you’ll stick to the diet this time.”
No response.
“Figures,” she thought.
She smiled as she entered the bread aisle. Whole wheat, honey wheat, white, pumpernickel, rye, 15-grain, 12-grain, 9-grain, and there at the bottom of the rack was 40-calorie bread. All the other bread types were 100 calories or more per slice.
“Why so expensive?” she whispered, picking up a loaf. Rachel skimmed the ingredients. Same preservatives and ingredients as the regular calorie bread.
“Probably just slicked thin. Well, if that’s what he wants…”
The whole family was fending for themselves this Saturday as each of the three kids were going in different places, and Todd was glued to the Big Screen watching college football.
Rachel put out the lunch meats, bread, and everything the family would want on a sandwich.
“Supper’s ready,” she yelled as all three teens flew into the kitchen.
“Slow down, slow down. Food’ll be here for a while,” she said.
Todd opened the 40-calorie bread and then opened the mayo, and glanced at the Big Screen from a distance.
Rachel said, “I never received a response about you staying on the diet this time, Babe.”
Todd looked up and nodded his head.
“It’s no problem with this bread,” he said as he held up a slice. A full one third of the slice had larger than normal baking holes in it. He put it up to his eye and looked at Rachel.
“That’s how it’s 40 cal,” said Rachel. “I was wondering about it in the store. One third the calories, one half the bread.”
So many breads to choose from these days . But I don’t have to worry about that as I make all my sourdough breads . Saves me lots of money.
Aww thank you — that really means a lot 💛
And honestly, that’s exactly why I started talking about it. So many of us grew up baking with flour and never questioned how it might affect blood sugar or hormones.
Yes — I do experiment with recipes, especially using cottage cheese, eggs, and sometimes chickpea flour for higher-protein, lower-glycemic breads and bakes. I’m not a traditional “cookbook” creator, but with all the questions coming in, I may end up putting a small recipe guide together.
I’m actually finishing an ebook now that explains the “why” behind these swaps — and I’ll be sharing simple recipes along the way too.
I love that you’re open to learning — stay tuned, there’s definitely more coming 💛