Fitbakes breakthrough has transformed the market for bread alternatives an age where keto-crazed consumers scan the labels for hidden sugars. The Wholegrain Wraps are among the ones with the lowest amount of carbs and contain only 3g of net carbs each serving. The way to achieve this isn’t through synthetic fillers, but by an exquisite blend of traditional methods of fermentation and cutting-edge nutrition that protects the sourdough’s essence while slashing digestible carbohydrates.

Net Carbohydrates and Low Carb Breads What’s the mystery?

The secret lies in understanding carbs in low carb bread. Fitbakes uncovers this tactic. Each 40g wrap has 18 grams of carbs. 15g of them are derived from resistant grain and oat starch compound that are not digestible by the human gut. They are inert and are absorbed by the digestive system with only 3g of impact on blood sugar levels.

Image credit: fitbakes.co.uk

This resistant starch also functions as a prebiotic by feeding beneficial gut microbes and generating short-chain fatty acids that reduce inflammation. Journal of Nutrition published research that found diets high in such fibers can lower HbA1c levels in diabetics with type 2 diabetes in the average of 0.4% over a 12-week period. This is similar to effects of certain prescription medications that are administered through a simple, thin tortilla.

Fermentationalchemy: Sourdough mixes with Carb Friendly wraps

Fitbakes uses a proprietary culture of lactobacillus in order to produce an 18-hour wild ferment. The extended time of fermentation degrades phytic acid by 60%, which allows the release of minerals like magnesium and zinc that traditional bread stifles away. The lactic acid produced produces the distinctive tanginess of San Francisco sourdough while the acidic acetic acids help preserve the wrap.

The dough matrix contains golden flaxseeds, which are milled in-house. They contribute to the giving omega-3 ALA and the lignans that help aid in stabilizing blood sugar. Psyllium Husk, activated with warm water, forms a flexible gel which mimics the elasticity of gluten. If baked at 375°F for 11 minutes, the outer develops micro-blisters that crisp in hot pans that give the satisfying rip of authentic flatbread. These carb friendly wraps remain pliable even after refrigeration, unlike almond-flour versions that crumble at room temperature.

Fitbakes Wraps can be used as the base of keto pizzas of 10 inches by docking the top of the wrap with an fork, then baking it for eight minutes, then adding 2g-carb marinara and full fat mozzarella. When you dock the wrap with an fork, and then baking for 8 minutes to transform it into an 10-inch Keto pizza base. After that, fill it with 2g-carb Marinara and full fat mozzarella. The 11g of protein in each wrap from gluten that is vital and peas isolate can help prevent sogginess. Cooks at home report crisp edges and a chewy middle which is not distinct from traditional dough and all for just 6g net carbs for the whole pie.

Breakfast Start by warming the wrap in a skillet and fill it with scrambled egg, avocado, sugar-free bacon. Roll it tight. The fibers absorb water without breaking, making a portable lunch that remains intact during commutes. Parents who design school lunches will appreciate the 14-month shelf time of the wrap and that it will satisfy your appetite for more than 2 pieces of bread.

Storing food for a long-term freshness

Fitbakes packages all batches in nitrogen-flushed sleeves to stop flax oil from oxidation. Wraps contain 38% moisture bound in the psyllium lattice fibers, preventing starch retrogradation which hardens low carb breads over the course of hours. It is possible to revive them with 3 minutes of baking at 300°F for a frozen package placed between parchment. This ensures stability and reduces the need for baking marathons on weekends as is the case with homemade keto-bread attempts.

Fitbakes Wholegrain Wraps are the perfect bread for those managing PCOS or competes in bodybuilding. The lowest carb wraps have become the norm.