Best breads for baby

[mp2024]

Would love to know which breads parents give their little ones?

My LO just turned one - I'm still aiming to keep sugars and salt as low as possible and also avoid UPF where possible.

I've seen lots of videos on SM of babies eating the standard white bread but I would like to avoid if possible. Just wanted to see if anyone had good alternatives :)

I just give my baby normal bread that I would eat. What kind of bread do you eat?

My son got whatever bread we had, same with dinners just mushed up or a smaller portion at that age

My DD has CMPA, we had a really useful class for weaning, not at all relevant to you but got a lot of advice from the dietician, she actually recommended hobos best of both for babies

Download the Yuka app. Free version. You can scan the barcode, and then pick the one that has the higher rating.
The supermarket bread is usually so fake. I always joke that we could use it to play volley-ball, whereas a French bread could kill an intruder when a day old. Nobody buys supermarket bread in France, always from a real bakery - not a franchising .

Homemade bread is actually very easy to do. 500 gr of flour (you can mix and try wholemeal wheat and wholemeal spelt) 250 ml of water , yeast ideally fresh (Italian deli will sell it) or powder. A pick of salt will aid the fermentation process. Might add a tablespoon of oil or butter if using wholemeal flours as they are less elastic than white flours.
A lot of the wholemeal bread in supermarket are actually made with white flour and have bran added, they are not made with wholemeal flours. You can also do rye bread.

Aldi, here in Australia, sells good quality sourdough breads, with a very short list of ingredients, and the soy and linseed one has a 90+ reading on the yuka app. So if you are hesitant to get started on homemade bread, go to Aldi.

Consider polenta, great for meals, with a ratatouille, and the leftover sliced and baked in oven make amazing chips. Consider the Socca from my home country, https://www.internationalcuisine.com/monaco-socca/ , it is a chickpea flour flatbread. The thinner you make, the crispier it gets. You need a cast iron pan, camping shops sell them for peanuts.