Fitbakes is a company that has created an innovation in the field of bread substitutes. Keto-lovers are always looking at the labels to find hidden sugars. Their Wholegrain Wraps register just 3g net carbs for each serving which makes them the undisputed leader among the lowest carb wraps that are available. This is not achieved by synthetic fillers, but instead an amalgamation of old fermenting methods and the latest nutrition research that preserves sourdough’s soul while cutting down on digestible carbs.
Net Carbohydrates, Low Carb Breads – What is the mystery?
Knowing the carbs is the initial step to making bread that is low in carbs magical. Fitbakes exposes this ploy. Each 40g wrap has 18g of carbohydrates. 15g come from resistant Oat and wheat starch components which aren’t digestible by the human digestive system. These fibers are inert and pass through the digestive system with only 3g of impact on blood sugar levels.
Image credit: fitbakes.co.uk
This resistant starch functions as probiotics, feeding the beneficial bacteria that live in your intestines and producing short-chain fat acids which help to reduce inflammation. Journal of Nutrition published research that showed diets rich in the fibers could lower HbA1c levels in diabetics with type 2 diabetes by the average of 0.4 percent over a 12-week period. In terms of context, that’s the results of prescription medications delivered through an easy tortilla.
Fermentation alchemy Sourdough blends with Carb Friendly wraps
Fitbakes wild fermentation takes 18 hours that uses a proprietary Lactobacillus Culture. This prolonged souring time reduces the phytic-acid content by 60 percent. It also releases zinc and magnesium that are typically locked within bread. The lactic acid produced by this process creates the distinctive tangy backbone that is traditionally found in San Francisco sourdough, while Acetic acid preserves the wrap without chemical additives.
Golden flaxseeds ground on-site provide omega-3 ALA along with the lignans needed to stabilize blood sugar. Psyllium, when activated with warm water, develops into an elastic gel that mimics the elasticity of gluten. When baked at just 375 degrees Fahrenheit for 11 minutes, the surface is able to form micro-blisters, which are crisp when cooked when heated that give the satisfying rip of authentic flatbread. These carb-friendly wraps stay flexible upon cooling, unlike the almond-flour versions which crumble at room temperature.
The versatility of Fitbakes wraps extends beyond lunch. One wrap can be transformed into a 10 ” keto pizza base. The surface is dipped using a knife, bake for 8 minutes, then add cheese that is full-fat or marinara with 2g of carbs, or both. The 11g of protein in each wrap from the vital gluten and peas isolate aids in avoid sogginess. Home cooks report that their pies are crisp edges, a chewy center and are as similar to traditional dough.
To prepare breakfast, heat the wrap in a dry skillet, fill with scrambled eggs, avocado as well as sugar-free bacon. wrap it tightly. The fibers absorb moisture and resist becoming brittle, which makes it a practical breakfast to take on the go. Parents who plan school lunches will enjoy the 14-month shelf lifespan of the wrap and the fact that it can satisfy hunger for more than two pieces of cloud bread.
Storage Science and Long-Term Freshness
Fitbakes packs all batches in sleeve that have been nitrogen-flushed to stop flax oil from oxidation. The wraps contain 38% bound moisture trapped within the psyllium-fiber lattice, resisting the starch retrogradation that hardens most low carb breads within hours. Wraps can be regenerated in just 3 minutes by freezing the wraps between sheets of parchment before reheating at 300 degF. They will retain their shape. This ensures that you don’t have to worry about weekend baking marathons typical of homemade keto bread recipes.
Fitbakes Wholegrain wraps are the perfect bread for anyone who is managing PCOS or who competes in bodybuilding. Wraps made with lower carbs don’t mean an uncompromising position, they’re the latest standard.