Hi all,
I'm gluten free too (Coeliac) but I hadn't considered looking at the sugar content of bread- so I just did. My Zender brand potato loaf has 1g sugar, and sugar is listed almost last on the ingredients list. I've run out of the other breads, so I will check when I go to the shops.
To be honest, I read David's advice in both his books about wheat bread and took it to work for gluten free bread, because my real problem foods are chocolate, cakes, biscuits, icecream and some lollies. So, bread doesn't taste sweet to me. I remember in Sweet Poison, David said to use our inbuilt fructose detector, our tongue, and if it tastes sweet, don't eat it. So I put gluten free (non-fruit) bread in the category of "good" rather than analysing it.
However, you made me think- am I getting extra bits of sugar in G/F bread? When I check my current brand, the answer is No.
I had a quick look back through Sweet Poison and the S.P. Quit Plan about bread, and wheat bread has sugar, too. See pg 160-163 of Sweet Poison. David suggests we look at both the sugar and the fibre content on the nutrition label. On pg 160, David says (for cereals) that if the "sugars" is less than 10g per 100, and the fibre is 2.5 g per 100 or higher then it is no worse than an equivilent amount of apples. I've applied that to bread because it doesn't taste sweet like cake.
Personally I have found, that if the product has sugar in the first 3 ingredients, it doesn't matter how little I eat of it, I can't stop eating it until it's all gone, and then I get the whole box worth of sugar (e.g. 40g of sugar). If sugar is further down the list, it is more of a preservative and I can't taste it, and I don't crave it. So, all biscuits are out, bread in.
Hope that helps.
