Gluten Free Bread 1 Loaf NEW Recipe
Nutrition Facts Serv. Size: 1 slice (47g), Servings: 16, Amount Per Serving: Calories 120, Fat Cal. 80, Total Fat 9g (14% DV), Sat. Fat 1g (5% DV), Trans Fat 0g,Cholest. 90mg (30% DV), Sodium 135mg (6% DV), Total Carb. 7g (2% DV), Fiber 4g (16% DV), Sugars <1g, Sugar alcohol <1g, Protein 6g, Vitamin A (2% DV),Vitamin C (0% DV), Calcium (8% DV), Iron (6% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.
INGREDIENTS: EGGS, ALMOND FLOUR, OAT FIBER POWDER, PSYLLIUM HUSK, FLAXSEED FLOUR, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORNSTARCH, MONOCALCIUM PHOSPHATE), MONKFRUIT SWEETENER, XANTHAN GUM, INULIN, SEA SALT
Gluten Free Bread
Gluten Free Bread is tricky! Ours however, has cracked the keto code! It’s packed with fiber and taste.
Nutrition Facts Serv. Size: 1 slice (44g), Servings: 16, Amount Per Serving: Calories 160, Fat Cal. 120, Total Fat 13g (20% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 135mg (6% DV), Total Carb. 5g (2% DV), Fiber 3g (12% DV), Sugars <1g, Sugar alcohol <1g, Protein 7g, Vitamin A (8% DV), Vitamin C (2% DV), Calcium (8% DV), Iron (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.
Gluten Free Bread
INGREDIENTS: EGGS, ALMOND FLOUR, BUTTER, FLAXSEED FLOUR, WHEY PROTEIN ISOLATE, OAT FIBER POWDER, APPLE CIDER VINEGAR, BAKING POWDER, MONKFRUIT SWEETENER WITH ERYTHRITOL, YEAST, XANTHAN GUM, INULIN, SEA SALT
CONTAINS: EGG, ALMOND
2 NET CARBS PER SLICE
MANUFACTURED IN A FACILITY THAT ALSO PROCESSES: MILK, EGG, PEANUTS, SESAME
A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.
Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with a poor understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors.
In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, or HIV enteropathy, among others. There is no good evidence that gluten-free diets are an alternative medical treatment for people with autism.
Gluten proteins have low nutritional and biological value and the grains that contain gluten are not essential in the human diet. However, an unbalanced selection of food and an incorrect choice of gluten-free replacement products may lead to nutritional deficiencies. Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Some gluten-free commercial replacement products are not enriched or fortified as their gluten-containing counterparts, and often have greater lipid/carbohydrate content. Children especially often over-consume these products, such as snacks and biscuits. Nutritional complications can be prevented by a correct dietary education.
A gluten-free diet may be based on gluten-free foods, such as meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn. Gluten-free processed foods may be used. Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals are alternative choices.