I've seen that argued both ways. But the sugar 'necessary' for 1/2 cup, and that would be enough for me to taste and complain about. I don't think that an honest French bread white flour, so no health claims is made with sugar. The sourdough I had bought certainly didn't have any.
How do they manage to extract the dates' sugar with less processing than that done for cane? I find that when I bake with dates that seem quite sweet for eating, they provide a disappointingly weak sweet bite to whatever I've baked
I've tried it; I think that 'bread' is a misnomer. For me it's cake with an unpleasant off taste. I eat a lot of raw food, because I like it. I usually have almonds, cashews, walnuts I buy pecan halves 12lbs at a time, but I've been out for a couple of months now, brazil and hazel nuts in season. I eat just about any fruit except durian. I enjoy raw tomatoes, carrots, sweet peppers. I wish that I could get raw pistachios in the shell, but I haven't seen them for a while. I don't think of raw foods in terms of recipes--I just munch.
--thelma
