Having dealt last week with the hazards of making a chocolate sundae, I will move on to a more ambitious project: making a sandwich. This one will take multiple installments. The first ingredient is bread.
I’m pleased to report that there are more corn-syrup-free breads on the shelf at my local grocery store than there were the last time I checked. That doesn’t mean corn-free, however.
Let’s start at the beginning. Your “classic white” bread:
Third ingredient: “high fructose corn syrup or sugar.” No way to tell which, of course, but since it’s cheaper, I’m betting on corn syrup.
Well, how about this one? It says no HFCS on the package. So I looked at the label (had to break it in half here, sorry about that).
Indeed, HFCS is not listed. In fact, none of the usual sugars were listed. However, corn starch is an ingredient, so it’s no good for my allergic friend.
To get corn-free white bread, I had to go to Whole Foods, where they bake this:
Stepping back to the local grocer, let’s look at some “healthier” alternatives. Whole wheat and multigrain are good for you, right? Well, let’s look at this one:
Hm. HFCS and corn syrup solids, both. Oh, and corn starch, too. And some plain old corn. The Star Trek fans might like the triticale, but I have to skip this one.
OK, well, this one says “No HFCS.” Looks pretty good, but again, it’s got both corn solids and corn grits.
Back to Whole Foods I go. Here’s their multigrain.
Alas, and alack! Here there is corn also! It might not be engineered corn, but the label doesn’t specify. (Don’t be caught by that “all-natural ingredients” – the FDA doesn’t regulate what “all natural” should mean.)
My friend’s favorite bread is Whole Foods’ Seeduction bread. It has lots of wonderful whole seeds in it, and no corn anywhere. Win!
And for those of you who bake, here’s a copycat recipe. I haven’t tried it, but I plan to do so.
So, we have learned that bread labels are often really packed with ingredients. I tend to like the breads with shorter, sweeter, easily comprehensible ingredient lists.
Next week: on to spreads!