Apple slices with almond butter, or a small handful of macadamia nuts.
A: Most commercial gluten-free bread is made with rice flour, tapioca starch, and sugar—spiking blood sugar even faster than wheat bread. Better to avoid all “processed breads” rather than substitute. i am bread free
For years, bread was the silent centerpiece of every meal. Toast for breakfast, a sandwich for lunch, a dinner roll on the side, and perhaps a midnight snack of buttery garlic bread. It was convenient, comforting, and culturally ubiquitous. But when I finally said, “I am bread free,” everything changed. Not through a fad diet or a moment of willpower, but through a gradual realization that bread—despite its ancient legacy—was the root cause of my afternoon crashes, bloated stomach, and stubborn belly fat. Apple slices with almond butter, or a small