I bought some Mrs Baird’s Sugar Free Wheat Bread yesterday. At the time of that entry, I hadn’t tasted it yet, so I couldn’t comment on that aspect of it. Well, I tried it today and I&rsuo;m pleased to say that it’s very much like regular bread.
I wanted to be sure to write about how it compared to regular bread (since the target audience presumably already likes regular bread but is just looking for something with fewer carbs). However, I found that comparison more difficult that I expected since I haven’t had regular loaf-bread since sometime last year (not counting the occasional bread or roll served at a restaurant).
I was really jonesing for a tuna sandwich this afternoon, so that was the sandwich du jour. I removed two slices from the bag and prepared the tuna. However, before applying the tuna to the bread, I made sure to take a bite out of one slice (plain) just to get an idea of the bread’s flavor and texture without the tuna influencing my perception.
As I chewed the bread, I noticed that it might have been just slightly chewier than regular bread. If anything, it wasn’t overtly chewy. And on the chance that I wasn’t remembering regular bread correctly, perhaps it was no more chewy in the first place.
Texture aside, it tasted very much like regular wheat bread. At the time, it seemed to have an elevated wheat flavor, but maybe that was just because I was eating that bite as plain bread. I was also concerned that the Aprartame (Nutrasweet) might get in the way (since that’s one of the ingredients), but I detected no Aspartame taste.
I then proceeded to apply the tuna to create the sandwich. It was a rather pleasant afternoon as I ate the sandwich while watching some Wimbledon (ahh, Sundays). Perhaps the tuna moistened the bread or maybe I was imagining it all in the first place, but the chewiness wasn’t an issue in the context of a sandwich. And the bread still had a distinct wheat flavor but that was definitely a Good Thing (there’s no point in flavorless bread, after all).
I bought two loaves of this Sugar Free bread on a lark, but I’m glad I did. It costs about the same as regular bread ($1.87/loaf - 18 slices) and it tastes about the same as well. I think it’ll be a part of many tasty tuna sandwiches to come.
I’ll stick with Freihofer’s or Stroehmann’s 100% Whole Wheat. $1.09 for a 24oz loaf.
BTW, toasty whole wheat tuna pitas are awesome. .89 for 6 pitas.
I’m a little confused. I could have sworn that carbohydrates = sugar. How is it possible for bread to be “sugar-free” and still have carbohydrates? Even starches will be turned into glucose in your digestive system, so wouldn’t that mean the bread has “sugar” in it? If someone can explain this “sugar-free” bread concept, I would very much appreciate it :-).