GCSE Food Preparation and Nutrition NEA2 Section B Guidance Google Slides

Dominique Ludwig Nutritionist MSc on Instagram: "This is one of my favourite recipes and I make it a lot. Using pulses to make bread has lots of added benefits. 🎯 10 g of protein and 8 g of fibre per bagel 🎯 better blood sugar control and more nutrients than shop bought (also less additives). I add psyllium husk flakes which is a fantastic source of FIBRE source, that also BINDS the dough together. The food industry mostly uses gums and gels to do this, which researchers believe is not good fo