Fitbakes’ breakthrough has transformed the market for bread alternatives an age where keto-crazed consumers scan labels to find hidden sugars. The Wholegrain Wraps are among the ones with the lowest amount of carbs, with only 3g of net carbs in each serving. This is not achieved by synthetic fillers, but instead a combination of ancient fermentation methods and the latest nutrition research which preserves the soul of sourdough while decreasing digestible carbohydrates.
Net Carbohydrates in low-carb Breads What are they?
The trick is to understand carbs in low carb bread. Fitbakes exposes the lies. Most commercial wraps conceal 25-30g of net carbs under “whole grain” claims. Each wrap is made up of 18g of carbohydrates. 15g come from resistant Oat and wheat starch components which aren’t digestible by the human digestive system. These fibers are non-toxic and are absorbed by the digestive system, leaving only 3g to impact blood sugar.
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This resistant starch also functions as a prebiotic that feeds beneficial gut bacteria and producing short-chain fatty acids, which reduce inflammation. Journal of Nutrition research shows that diets high in fibers reduce HbA1c by 0.4 percent in people with type 2 diabetes for a period of 12 weeks. For context Certain prescription drugs are administered via the tortilla.
Fermentation Alchemy Sourdough Meets Carb Friendly Wraps
Fitbakes makes use of a specific strain of lactobacillus in order to produce an 18-hour ferment that is wild. The extended time of souring reduces the phytic-acid content to 60%. It also releases minerals such as magnesium and zinc that are normally encased in bread. The lactic acid that results creates the characteristic tanginess of San Francisco sourdough while the acidic acetic acids help preserve the wrap.
Golden flaxseeds that are ground on site provide omega-3 ALA as well as an array of lignans to help stabilize blood sugar. The psyllium gel gets formed when warm water causes the husk. It is akin to the flexibility of gluten. The exterior of the flatbread is able to form tiny blisters when baked at 375 degrees exactly for 11 minutes. The crispness is achieved in a hot skillet and provide the authentic tear. These carb-friendly wraps are still flexible upon cooling, unlike the almond flour wraps that crumble in the room at temperatures of.
The versatility of Fitbakes wraps goes beyond lunchtime. A wrap can be transformed into a 10-inch keto pizza base. Dock the surface with a knife and bake for 8 minutes and then cover with full-fat cheese marinara 2g carb, or both. A high protein content of 11g/wrap, derived from wheat flour, a vital ingredient, and pea isolator, which prevents dryness when toppings are wet. Home cooks have reported sharp edges, and a chewy center which is not distinct from traditional dough all at 6g net carbs for the whole pie.
Wrap the bacon, eggs, and avocado in the wrap. After that, warm it on a dry pan. The wrap is then rolled tightly. The fibers absorb water without breaking, making an easy-to-pack lunch that stays intact even on long journeys. Lunchboxes made by school lunches can be pleased with the 14-month ambient storage duration, and the fact that a wrap can last more than 2 slices of cloudbread.
Freshness and storage
Fitbakes package each batch in nitrogen-flushed sleeve to stop oxidation of the flax oils. The wraps contain 38% bound moisture trapped within the psyllium-fiber lattice, resisting the starch retrogradation that hardens most low carb breads within hours. You can reactivate them using the oven for 3 minutes at 300°F for a frozen pack placed between parchment. This eliminates the baking marathons that are typical of keto bread made from scratch.
Fitbakes Wholegrain Wraps give you laboratory precision in every aspect whether you’re battling PCOS, competing for bodybuilding, or simply looking for bread that won’t derail your progress. The tiniest carb wraps been deemed the standard.