Bread Ingredients

Yeast (is a single-cell fungus) will eat sugar, and from the sugar create alcohol and carbon dioxide gas. The carbon dioxide gas gives bread its airy texture, and the alcohol, which burns off during baking leaves behind the bread's flavor.

Baking powder is a combination of baking soda, cream of tarter and corn starch. When water is added, it makes bubbles and that’s what causes the bread to rise. If you over stir the makings for cornbread or over knead the dough for biscuits, it will not rise as high or be as light and fluffily as you would like.

Buttermilk has a live bacteria (the good kind) in it that eats fungus by slowing the growth of pathogenic bacteria. That makes it a natural preservative. Make two cakes of cornbread – one with buttermilk and one with water. Now see which one gets moldy first.  Buttermilk makes bread taste richer and moister.

Wheat (Diabetic Staple) Wheat is the highest source of octacosanol, a nutrient that helps the cells make energy. It has Vitamin E, manganese and chromium. These are present in wheat grass more than other grasses, which make it a good health food.

Wheat grass is known for its healing agent. Its nutrients restores vitality. For over 25 years, a number of centers of healing have focused on wheat grass as a key aspect of helping many gravely ill people back to health.  If I eat one slice of Stone Ground Wheat a day, it is easier to keep my blood sugar under control. Wheat seems to help level it out.

Rye (Diabetic OK) Nutritional info: Vitamins A, B, C, E and K, Calcium, Chlorophyll, Iron, Lecithin, Magnesium, Pantothenic Acid, Phosphorus, Potassium, Amino Acids, Trace Elements & Protein

Cornmeal (made from low sugar field corn - diabetic friendly) Most cornmeal sold in the United States is yellow cornmeal. It is made from yellow corn and is steel ground. Steel-ground cornmeal has had the hull and germ of the corn kernel almost completely removed and when stored in a cool, dry, airtight container, keeps almost indefinitely.

Stone ground cornmeal (made from low sugar field corn - diabetic friendly) retains some of the hull and germ lending a little more flavor and nutrition to recipes. Stone-ground cornmeal is more perishable; but will store longer if refrigerated.

Cornmeal is also a popular releasing agent and is used to prevent breads and pizza from sticking to pans while baking.

Food Facts

TasteBud's Delight US Copy write # TXu 1-354-553

by Frances M. McCrory-Meservy