On the Slimming World Fast Forward plan, I rediscovered one of my favourite breakfasts. Poached egg on toast. Ok, so I may have made one slight change. I’m not too fond of soggy toast. I don’t know why, but just the thought of it turns my stomach. My poached egg is always on bread. Typically I would add some butter to the bread, but I am trying to save syns and calories.
Eggs are a bit of a complex issue when poached. The poached egg has to be cooked just right. The white is not translucent, but the yoke is soft and runny. Having said that, the egg is the easiest part of the ingredients. The bread is a complicated component.
Why have gluten-free bread?
I am a celiac, which means my body cannot tolerate gluten. Gluten is a protein found in wheat, barley and rye. Gluten is the ingredient that makes bread, biscuits, and cakes taste divine. It is also the ingredient that combines all the other ingredients together. It gives food that stretches feel. If you take one component out of a recipe, it changes the whole product and unfortunately, bread is one product that desperately needs gluten!
Gluten-free bread is very hit and miss. Bread depends on gluten for its delicious taste, its consistency and strength. Some gluten-free bread tastes like cardboard, and that is a compliment to the bread. It’s dry, tastes of nothing, and you need half a pound of butter to eat it. Not only that, the crusts are inedible, and the size of a cream cracker and will tear when spreading butter.
What is strange about a gluten-free loaf is that it seems to last forever. Regular bread will eventually go mouldy. I have yet to see a gluten-free loaf go stale. I dread to think how the manufacturer does this. Being a celiac means I indulge in bread infrequently. It is very much a treat.
I have made some homemade gluten-free bread after buying a particular bread-making machine. The ingredients are as long as your arm. However, the bread had a very short life. It tastes fantastic once it’s finished cooking. You have to eat it immediately. It doesn’t keep very well, and I found I did nothing but eat bread for the next few days. Starting with sandwiches, then toast, and finally, bread dipped in egg. Sometimes the bread would end up in the bin. It was a very dense bread, and the time and cost weren’t worth the time and effort.
The price of gluten-free bread is also extremely expensive. One small loaf of Tesco Free From Seeded Bread (Gluten-free) has about 15 slices that cost £1.80. A comparable size loaf of standard bread costs circa £0.80. Other gluten-free bread has around eight slices and can cost £1.95. Getting a more expensive loaf doesn’t mean that it will taste any better. Gluten-free bread has become easier to find and purchase over the last few years.
Tesco Free From Seeded Bread
Tesco Free From Seeded Bread. I have found a gluten-free bread that tastes nice. It’s not real bread, but it’s the closest thing I have come across. Unlike other gluten-free bread, it is soft to the touch, especially when you give it the fresh test squeeze you do with ordinary bread, There is a little bounce back, and if it were regular fresh bread, you would probably put it back on the shelf. However, for a loaf of gluten-free bread, it’s good.
More importantly, each slice of bread is 107 calories, with is comparable to other loaves. Each slice is tiny, smaller than a small loaf. It is made with rice flour, tapioca maise and potato starch and topped with a few seeds. You can see the whole ingredients below. The slice is slightly thicker than a regular sliced loaf, which is pleasantly surprising. Tesco suggests that the bread will be good for four days once opened. I have kept mine for longer with no adverse effects and no change in softness or taste.
This bread also makes delicious sandwiches. I added some coleslaw as the bread needed a little liquid. The butter must be soft as the bread will tear if too hard. If you are going to have toast, you won’t notice any difference in any style of bread. Once you have some jam or marmalade on, you think it was regular bread. Indeed, my friends have never noticed any difference when they have a slice, which is excellent praise certainly. Eating gluten-free bread is much lighter than traditional bread, and you are never left with that heavy feeling after eating.
Gluten-Free bread means free from everything
One of the sad things about being gluten-free is that the manufacturer seems to lump all things free together, so it is also wheat free and milk free. It does, however, contain eggs. You can freeze this bread but will have to wait two hours before using it. I have had no luck with freezing bread, as it always seems to taste stale.
Ingredients – taken from Tesco website
I have listed the ingredients for the bread, which will make it easier for you to decide to try it. There are a lot of items included in the bread. You can see this in the list below.
INGREDIENTS: Water, Rice Flour, Mixed Seeds (10%) [Sunflower, Linseed, Poppy, Millet], Tapioca Starch, Maize Starch, Potato Starch, Bamboo Fibre, Rapeseed Oil, Dried Egg White, Psyllium Husk Powder, Yeast, Humectant (Vegetable Glycerol), Stabilisers (Hydroxypropyl Methyl Cellulose, Xanthan Gum), Sugar, Salt, Preservatives (Calcium Propionate, Potassium Sorbate), Apple Extract.
In conclusion, I like this bread. I have, in fact, purchased four loaves since finding them on the shelves in Tesco. On a score out of 10 for this bread, I would give it an 8. It’s one of the best tasting bread celiacs can eat, and it is a reasonable price. You can eat the bread without butter (but some liquid will need to be added, coleslaw or a runny egg). It is worth trying to see what you think. Would love to hear your feedback.