Dave's Killer Bread vs Ezekiel?

The Short Answer

Ezekiel 4:9 is the superior choice for health.

It is flourless, sugar-free, and oil-free. It uses sprouted grains and legumes (like lentils and soybeans) to create a "complete protein" bread that is low-glycemic and easy to digest.

Dave's Killer Bread (DKB) is a significant upgrade from Wonder Bread, but it relies on a crutch: Sugar. The popular "21 Whole Grains and Seeds" loaf has 5g of added sugar per slice. If you make a sandwich, you are eating 10g of sugar—roughly the same as a glazed donut—before you even add jelly or peanut butter.

Why This Matters

Bread is often the #1 source of hidden sugar in a healthy diet. You expect sugar in cookies; you don't expect it in your turkey sandwich.

When you eat bread made with flour (even whole wheat flour) and added sugar, your blood glucose spikes. This leads to an insulin crash, cravings, and inflammation. Dave's Killer Bread typically has a higher glycemic index than Ezekiel because it uses pulverized flour and cane sugar.

Ezekiel uses sprouted grains. Sprouting breaks down anti-nutrients (like lectins and phytates) and lowers the carb load, making the nutrients more bioavailable. It’s bread that acts more like a vegetable in your gut. Is Sprouted Bread Healthier

What's Actually In Them

Dave's Killer Bread (21 Whole Grains)

A "better-for-you" grocery store bread that still relies on processing tricks for texture.

• Organic Whole Wheat Flour — Pulverized grain that digests quickly.
• Water
• Organic Cane Sugar — The Red Flag. 5g per slice. The 3rd ingredient.
• Organic 21 Whole Grains Mix — A great blend of flax, quinoa, sunflower seeds, etc.
• Organic Wheat Gluten — Added for chewiness.

Ezekiel 4:9 Sprouted Whole Grain

A "living food" bread found in the freezer section because it lacks preservatives.

• Organic Sprouted Wheat — Whole kernel, germinated.
• Organic Sprouted Barley — Low glycemic grain.
• Organic Sprouted Millet — Alkaline and easy to digest.
• Organic Sprouted Lentils — Adds fiber and protein.
• Organic Sprouted Soybeans — Adds complete protein.
• Organic Sprouted Spelt — Ancient grain.

Taste & Texture: The Real Difference

This is where Dave's wins for most people.

Dave's Killer Bread tastes like... bread. It is soft, chewy, and sweet. The added sugar and wheat gluten give it that classic sandwich bread elasticity that Americans love. It requires no toasting to be palatable.

Ezekiel Bread is dense, coarse, and nutty. Because it has no flour or oil, it can be dry. It must be toasted. Eating raw Ezekiel bread is like eating a coaster. But once toasted, it has a satisfying crunch and sturdy structure that holds up well to avocado or eggs.

The Best Options

If you can't quit Dave's, switch to their Powerseed loaf. It cuts the sugar drastically.

The Bottom Line

1. Buy Ezekiel if you want the absolute cleanest option and don't mind toasting your bread. It belongs in your freezer, not your pantry.

2. Avoid Dave's "21 Whole Grains" if you are watching your sugar intake. 10g of sugar per sandwich is unnecessary.

3. Choose Dave's "Powerseed" if you need soft grocery store bread but want to avoid the sugar bomb.

FAQ

Is Dave's Killer Bread highly processed?

Yes, compared to Ezekiel. Dave's uses milled flour and added wheat gluten to create a fluffy texture. Ezekiel uses mashed sprouted grains, which is a less processed technique that retains the fiber matrix.

Does Ezekiel bread have glyphosate?

Likely not. Ezekiel is certified organic, meaning glyphosate cannot be used on the crops. However, they also source sprouted grains which are less likely to be desiccated (sprayed to dry out) compared to conventional wheat. Cleanest Bread Brands

Why is Ezekiel bread sold in the freezer?

It contains no preservatives. Standard breads (even Dave's) often use cultured wheat flour or vinegar to prevent mold for a week or two on the shelf. Ezekiel will mold in 3-4 days at room temperature because it is real food.

Can you eat Ezekiel bread if you are gluten-free?

No. Ezekiel contains wheat, barley, and spelt, which all contain gluten. However, the sprouting process breaks down some of the gluten proteins, making it easier to digest for people with mild sensitivity—but it is unsafe for Celiacs.

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