Brown Bread vs. Whole Wheat

Whole grains are an important part of a balanced diet. However, being brown in color does not mean bread is made from whole-wheat flour.

Gord Kerr
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19 Sweet and Savory Toast Recipes (All Under 250 Calories)

Here are 19 sweet, savory and scrumptious toast recipes that you can enjoy at breakfast, lunch and dinner (or even at snack time) � all for 250 calories or less!

Kelly Plowe, M.S., RD, CSSD
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10 Ingredients to Always Avoid in Bread (Plus, 7 Bread Brands That Are Your Best Bets!)

Additives are used in commercial breads for various reasons. Antioxidants prevent spoiling and extend shelf life; dough conditioners achieve a desired texture; sweeteners are used for flavor enhancement and to retain moisture.

Kristen Mancinelli MS, RD
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How to Convert All-Purpose Flour to Bread Flour

A good bread recipe can inspire you to plan an evening of baking that results in the wonderful smell of fresh bread wafting through your home. Many bread recipes call for bread flour, and you might have only all-purpose flour on hand.

Suzanne S. Wiley
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How to Process Raw Wheat to Flour

While manufacturers commonly bleach and process commercial flour, you can control every step of the milling when you grind your own flour. Home grinding lets you decide on a coarse texture for rustic whole-wheat breads or a finer flour for tender baked goods.

Lauren Whitney
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Whole Wheat Bread vs. White Bread for Muscle Building

Protein may get a lot of attention as a muscle-building nutrient, but you need carbohydrates for energy to help you meet your lean-body goals. Bread is a good source of carbohydrates, but not all types are equally beneficial.

Andrea Cespedes
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Sugar Content in Brown Rice Vs. Wheat Bread

The U.S. Department of Agriculture's minimum daily recommended consumption of grain for adults is 6 to 8 ounces with at least 3 to 4 ounces coming from whole grains. Whole grains provide important nutrients and reduce the risk of many ailments, including heart disease, diabetes and cancer.

Leslie Truex
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Baking With Almond, Rice & Coconut Flour

Gluten-free flours, such as almond, rice and coconut flours, don't behave the way traditional, wheat-based flours do.

Stephanie Mitchell
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Adding Extra Yeast to Bread

Yeast is a live organism that when combined with water, sugar and flour makes baking magic by creating crusty, airy bread. Unfortunately, yeast remains fresh for about one year before it begins to lose potency. If you've had disappointing results with bread making, try using fresh yeast.

Julie Christensen
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Olive Oil Instead of Egg for Breading

Coating your favorite foods in breading not only adds taste, it also adds calories and fat. Traditionally, breadcrumbs are mixed with eggs to make them stick to chicken, fish or vegetables. However, by mixing olive oil instead of eggs with breadcrumbs you can make breaded dishes that are a little healthier.

Ireland Wolfe
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4 Ways to Thaw Frozen Bread

Multiple defrosting methods can help you enjoy bread that has been frozen like it's fresh out of the oven.

Raquel Villarreal
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Buckwheat Flour Allergies

Buckwheat is finely ground, dark-colored flour. It is commonly used for breads, pancakes and waffles, and as a substitute for individuals allergic to wheat. It contains an extensive amount of proteins, thus an allergic reaction to buckwheat flour is not rare.

Danielle Stevens
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