#Texas toast how to
#Texas toast free

This post is about how to make Texas garlic toast, but if you don’t have access to store bought thick cut toast, you can always make your own square bread with this recipe. They sell both kinds at the store: thick cut Texas sliced bread in the bread aisle and frozen Texas garlic toast in the frozen aisle. Texas toast can refer to two things: thick cut sliced bread and garlicky toasted thick cut sliced bread. Texas toast bread vs Texas toast garlic bread It’s a favorite for eating with super saucy barbecue and also for making sandwiches. It’s usually square (made in a pullman pan) as opposed to the regular cloud-like top most other bread loaves has. Texas toast is really just toast, but sliced twice as thick.

In Texas everything is bigger, even the toast! At least that’s the rumor on where and how it came to be. It’s the perfect accompaniment to barbecue (of course) but it also goes so well with soups, stews, breakfast platters, and even as a snack on its own. When I want to do a carb binge and REALLY live life, it’s there for me. So good I could eat a whole loaf and not regret it. Each bite is amazing: a garlicky crackly crust with soft and buttery insides. Golden crisp and buttery, with pillowy soft insides. Even easier than going to the store, grabbing a box of frozen toast and turning on the oven! This might seem like a strange and overly simple recipe, but that’s only if you’ve never tried this classic combination of fried extra thick cut garlicky bread before. Friends, have you been buying boxes of frozen Texas toast at the store?! Because this is the easiest Texas toast recipe ever. Unfortunately, due to lack of label disclosure and the trans fat labeling loophole, only the food scientists will ever know just how much trans fat these refined oils and emulsifiers are contributing to foods and the American diet.I know, you’re thinking, what the heck, a Texas toast recipe?!īut hear me out: apparently not everyone knows what Texas toast is. Emulsifiers produced from hydrogenated fats “contain measurable concentrations' of trans fats (Hasenhuettl and Hartel 2008). Textbooks for food scientists reveal that the mono and di-glycerides and other emulsifiers are often made from hydrogenated fats (Hasenhuettl and Hartel 2008) and at temperatures above 220☌ (Sikorski and Kolakowka 2011). The United States Department of Agriculture National Nutrition Database has tested refined, partially hydrogenated and fully hydrogenated oils and found trans fats in all of them (USDA 2013).

#Texas toast free

In the case of fully hydrogenated oils, they should theoretically be free of trans fat, but since no hydrogenation process is 100 percent efficient, trans fats are often found in fully hydrogenated oils at low levels (FDA 2013). The World Health Organization recommends limits on trans fat of less than 1 to 2 grams a day-in this context, it’s easy to see that 0.6 grams is not an insignificant contribution. A 2012 study conducted by FDA scientists estimated that refined oil contributes an average 0.6 grams of trans fat a day (Doell 2012). Artificial trans fats are generated in refined oils when they are processed at high temperatures from the crude oil into a bland, odorless, colorless oil (Greyt 1999). Both refined oils and fully hydrogenated oils contain small amounts of unhealthy artificial trans fats and contribute to the total intake of trans fat in the diet (Biofortis 2014).