High Fructose Corn Syrup

It's in EVERYTHING! Absolutely every book I've read warns against the dangers of HFCS so I'm doing my best to avoid it. Clearly we don't drink pop--that's a no-brainer. It's almost pure HFCS, but when I realized it was in many BREADS I really started reading labels. I am almost always amazed to find where this stuff turns up! A1 (my oldest's favorite dip for broccoli!) has it, ketchup, vegetable soup, cereal, the list goes on and on! I'm doing my best to find where it's hiding and replace that item with something that does not contain HFCS, but there's not always a good replacement. For example, A1. I have yet to find a replacement for that without HFCS. So it's a toss up give it to my big guy so he eats the broccoli or don't, and he eats a carrot EVERY day. I've chosen to go ahead with the A1 and continue my search for a HFCS alternative. As for the bread, I was TOTALLY shocked the first time I learned most breads contain HFCS! Even those from the grocery store bakery had it listed among the first few ingredients! So I started doing what I did with my kid's baby food---I made my own. Now I can't take credit for this recipe, though I wish I could because it's SUPER good!- since it was given to me by a fellow mom from my daughter's dance class (she even grinds her own grain!). I made this exclusively for a few months, but now I'm back to buying non-HFCS bread (although I'm still not totally comfortable with everything in the ingredient list- what exactly is cultured corn solids?!?!) since I was met with some resistance here at home (NOT from the kids!). But every once in awhile I make a loaf. I doesn't require a bread machine, but I think it would be pretty tough to make without a mixer, although I'm sure it can be done. I've followed this recipe exactly, and it's fantastic, soft, healthy bread, but I've also added other grains, like flax and oat flour and even rolled oats and it has still turned out great! Let me know your thoughts if you try it yourself!

Whole Wheat Bread
Makes 4 loaves (I always just cut the recipe in half because I only have 2 loaf pans!)

7 C whole wheat flour
2/3 C gluten flour
2 1/2T yeast
5 C hot water
2T salt
2/3 C oil (I used light olive oil)
2/3 C honey
2 1/2 T lemon juice (this is the secret ingredient to make the dough soft without extra dough enhancers)
5 C whole wheat flour

Mix the first 3 ingredients. Add water and mix 1 minute. Let rest 10 minutes. Add salt, oil, honey and lemon juice. Beat 1 minute. Add last 5 cups of flour 1 cup at a time. Beat 6-10 minutes (I usually only do 6 since it's about all my mixer can handle!) Preheat oven for 1 minute and turn off. Divide into loaves and place in oiled loaf pans. Let rise for 10-15 minutes. Turn oven to 350 and bake for 30 minutes.

I'm not really sure about that 1 minute of preheating since it's so long before you actually put the dough in the oven, but I always do it anyway.