I don't think I've had a piece of sourdough bread in...almost three years. It depends what your frequency is I guess. If you're going to incorporate it regularly into your diet, maybe it would be worth finding a gluten-free option. Or maybe if you have a proper starter with a little lactic acid bacteria added and you use a non-GMO sprouted wheat flour (it's sold at Whole Foods for ~$3.50/lb), that may be fine in many cases. For me, someone who hasn't consumed actual bread in ages, if I'm going to do it I'm going to go for the real stuff.
Originally Posted by magnolia1973
Now, cornbread, brownies, pancakes, waffles, I do them every once in awhile. I ate a whole tray of brownies last week - 3 very ripe bananas, 3 eggs, 3T cocoa powder, vanilla and baking powder in a blender with a few drops of stevia to round out the cocoa bitterness. Frosting was 0% Greek yogurt mixed with a tablespoon of cocoa powder and a handful of unsweetened shredded coconut. Baked up just like brownies and I ate that whole tray with a chicken breast as my carb refeed. I challenge you to tell me that's unhealthy I've also had good luck making brownies out of caramelized baked sweet potatoes and cocoa powder. Wrap 3 or 4 large ones tightly in foil, bake them til they practically turn into syrup, mix in cocoa and an egg or two, toss them in an 8"x8" baker...they'll bake right into brownies. Throw in a handful of semisweet chocolate chips and you got yourself a whole tray of brownies for ~800 kcal or so.
Last edited by ChocoTaco369; 07-17-2013 at 12:28 PM.
Don't put your trust in anyone on this forum, including me. You are the key to your own success.