I've been on the look out for a bread I can consume barf free. I found it. It's gross, but I found it. I also found a cheese spread that is fantastic. Doesn't quite cover up the flavor of the gross bread but it's good.

The bread is:

Rubschlager Brand

Rye-Ola

A full 1lb loaf is the size of this is about the size of a Cereal bowl. This stuff is solid! No wheat, a half of a thin slice (totally a meal!) has 3gm Fiber, 3gm Protein. It's made of Whole Rye Meal and Sunflower seeds. Healthy, get gross. Maybe there is a way to cover the cardboard flavor. It's kept in the refrigerated section.

The GREAT stuff is a cheese spread:

Kaukauna Port Wine Cheese Spread. Seriously good stuff. Two tablespoons is one serving, 90 cal, 4 carbs, 5gm protein.

Now I just need something to put it on!

Any clues how to cover the flavor of the bread? Maybe toasted...

Toasted with lots of butter. Maybe some natural peanut butter?

I've gotten used to not being able to eat bread and I'm happy with that. Bread and starches were always my biggest problem. The closest I come to bread now are wraps and those seem to go down pretty well. I treat myself to one every couple of weeks or so. But bread is a no no.

I can eat anything corn-based...tortillas, corn bread. But I'd rather not do carbs....

My dietician told me that bread was a no-no, but I could probably eat it if toasted well. The reason is simple...."raw" bread turns into balls that won't pass through your stoma. The toasted bread can be chewed into fin crumbs and swalloed easily. Anyone know if this is true? My hubby just bought me a toaster as a post surgery gift....

:-)

Char

I have also given up refined carbs, enriched flours, etc... But I completely believe in getting good, filling, complex carbs that are full of fiber. I think the bread you have mentioned sounds like a great addition to your diet, and I really like the idea of using it as croutons.

Jack: It's called Swedish Hardtack. I think it's my dad's favorite snack. He loves a piece of it with Peanut Butter on it.

Ok, I busted out laughing at the top post. Basically, my interpretation is, "It tastes like crap, but it will go down, and if I put more crap on top of it is slides down better." Oh how sad it is when we resort to yucky stuff just because it works... (*** I have done it too***)

The rye bread sounded like some sort of green-grey pudding in a can type rye bread (hack) but you had me on alert with the port wine spread. Woo HOO

Try making cheese crackers - I forgot the exact time, but you pile about a tablespoonful of parmesan cheese on a plate (make several piles :welldoneclap: ) and heat them in the microwave. They make little cheesy "crisps".