Look for
whole grain versions of your favorite foods, and if carbs normally frighten you, add healthy ones in moderation.
I used the Ahern multipurpose flour blend (
not whole grain version) and it makes a really nice, delicate bread that looks like pound cake.
After toasting they were edible, but sort of like a hearty /
whole grain version of bread, not at all bagel - like.
It takes longer to cook (as long as you're sure to get
the whole grain version, not the pearled) but I'm glad I made a batch to try something different!
The gluten - free Koopmans pancake mix contains seven times less fibre than the six - grain mix, while the Wasa gluten - free crackers contain only one third of the fibres in
the whole grain version.
This kladdkaka, also known as Swedish sticky cake, gets a healthy makeover in this grain - free, gluten - free, dairy - free and 100 %
whole grain version!
And
those whole grain versions of childhood favorites?
I've been working on brown /
whole grain version of tortillas (haven't got it quite right just yet, but I will), but I hadn't yet thought of making flavored wraps.
I made
the whole grain version of these... they turned out great!
Fortified infant cereal is the standard North American starter food, be sure to choose
a whole grain version without added ingredients.
I started with basic white sourdough white bread to practice and want to move up to
whole grain versions.
This last part can be a challenge because many gluten free items are lower in fiber than
the whole grain versions I would have normally chosen.
I eat a mix of grain - free and whole grain goodies and to be honest, I would totally take these over
a whole grain version.