Bread lovers: what is a good bread substitute?

Honestly?

There isn't one. If you like bread work it into your calorie deficit in reasonable amounts.

Bread, just less of it

Hi - Alvarado Street Bakery flax seed bread is low calorie and low carb. Also, I swear by Popcorn Indiana's Fitcorn Sea Salt - 37 cal a cup and very satisfying. Good luck

Bread.

i second the arnold sandwich thins. They are great for sandwiches. Also try making a sandwich on matzos. The matzos are good for a crunch but alot of crumbs.

THERE IS NOTHING WRONG WITH BREAD!

QFT , try the everything bagel thins !! omg , evil love!!

and Matzohs, if you can stop at 1(i can't so i dont buy them)

I steam rice. Which I make into fired rice all of the time. I also use Bulger- which you just put boiling water and salt in it, let it sit and you have a grain. Or Quinoa I have bought gluten-free breads in the freezer section of my store- I bought some pre made for personal Pizza's as well as gluten free breads. I keep those in the freezer and take out as needed. Occasionally, I do eat bread. I am fond of Brownberry's Health Nut. I believe it is better to be gluten-free, however, I am not a fanatic. I went gluten free, lost a few pounds, but unlike all the other "Wheat Belly" followers, it is not a magic bullet for me. The best substitute for me to not eat bread is to use starches OTHER than bread, such as the rice.

If you do not have a rice steamer, do get one. Also, watch Helen Chen's U-tube on steaming rice- her simple prep will show you how to make MUCH better rice! Even if you do not get her steamer. I bought it- it is nice- I have used it a lot. I am putting it on Amazon to sell- I cook on an AGA Cooker- which is an English stove that is always "on". I make it in my oven- the simmering oven as it is called. I rinse it in a closed pot, not a colander, 3 x and pour off, I add exact ratios of water (one cup rice and one cup water), I bring to boil and immediately move to my lowest oven, which is about 225 degrees, right in the pot it is in- I am using a cast iron lidded small pot.

In about 30 minutes or less, I have perfect steamed rice. I always keep it on hand. Even if this is not your answer to getting the bread monkey off your back, I recommend watching Helen Chen's U-Tube on Steaming Rice. Steamers, even electric ones, are very inexpensive. I make it in my oven now, but my ovens are always on as an AGA is a cast iron box that has all temperatures available at all times, based on heights in the ovens. Mine is a 3 oven model. Basically, I made my cast iron small pot into a rice steamer. I would not have even figured that out had I not bought the Helen Chen Rice Steamer so NO hard feelings! I doubt many people will want to heat up a large oven to do this, but a small oven would work economically enough. Rice steamers work GREAT and they are cheap! Every one should steam rice. It does not all stick together, never burns and makes the perfect fried rice. I sauté rice in olive oil or canola, I hydrate it with chicken stock and soy sauce. That is basic fried rice. Often I make stir-fired vegetables in the wok first, then add the rice and re-hyudrate. Steamed rice the next day has a dry consistency which is excellent to make fried rice with. Made at home, it can be healthy and SO delicious. I also find it kills the starch monkey on my back and is VERY filling. I keep my trusty WOK always at the ready! Best Wishes.

I recommend the bread basket at Le Pain Quotidien.

yum yum, went there a few times when I lived in Belgium.

I recommend the bread basket at Le Pain Quotidien.

yum yum, went there a few times when I lived in Belgium.

I love their "noir" chocolate spread...

Sandwich thins or pitas.

Or make your own!! That's what I do, make a loaf for my family almost daily. The same dough can be used to make bread, pitas, calzones, all kinds of things. Just mix it up and keep it in the fridge. Make a small portion if you have control issues. Making your own enables you to control the white vs wheat content and omit any preservatives if that's a concern for you.

http://www.artisanbreadinfive.com/2010/02/09/back-to-basics-tips-and-techniques-to-create-a-great-loaf-in-5-minutes-a-day

Hit your protein macros and enjoy your bread!

Tumaro's makes super low-cal tortillas (60 calories). I use those often -- I can have two wraps for lunch loaded with veggies and meat. I also like rice and quinoa. I'll make bowls with a 200-ish serving of rice and add veggies, meat, low-fat cheese, hot sauce, etc. Makes a yummy lunch or dinner!

I'm allergic to gluten and havn't found a really really good bread replacement, so I tend to use large green leaf lettuce if I need/want a sandwich.

Dave's Killer Bread "thin sliced" bread = very tasty at 60 cal per slice.

I don't know how many calories your current pittas are, but I eat warburtons pitta halves. The brown ones are 85cals, white ones are 81cals. They're semi-circles, about the same size as a regular pitta and a lot easier to open and stuff.

Exactly! If you want to eat bread, eat bread...just not a whole loaf.

This content has been removed.