Tag: French baguette

According to a 2018 study, 39% of Europeans eat bread on a daily basis, but consumption patterns vary significantly across the continent. While bread remains a fundamental part of many diets, the idea that all Europeans eat bread every day is a generalization, with regional traditions and modern trends dictating actual intake.

Overwhelmingly, traditional European bread does not contain the significant amounts of added sugar found in many commercial American loaves. This is because many European baking traditions prioritize long fermentation and natural ingredients, relying on yeast's natural activity rather than added sweetness. The answer to the question, "Do Europeans add sugar to bread?" is far from simple, however, and varies dramatically by country and bread type.

According to the USDA, a standard 2-ounce (57g) serving of French baguette has around 29 grams of net carbs. This makes the popular bread a very carb-dense food and generally unsuitable for ketogenic diets.

According to Panera's official allergen information, the French baguette is confirmed to be dairy-free. This classic bread is a reliable option for those avoiding dairy, but cross-contamination is a risk to be aware of.

Recent studies have indicated that traditional French bread-making techniques may result in a more digestible product, but this does not mean that French baguette is low in gluten. Although made with a lower-protein wheat than many American breads, the baguette still contains gluten from the wheat flour and is not safe for people with celiac disease.