Fitbakes’ breakthrough has revolutionized the bread alternative market a world where keto-addicts scan labels for hidden sugars. Their Wholegrain Wraps contain just 3g of carbs per serving which makes them the undisputed leader in the category of wraps with the least carbs. This is not done by using artificial fillers. Instead, a mix of traditional methods for fermentation and modern nutritional science preserves the essence of sourdough, while decreasing digestible carbs.
Uncovering the Net Carb Mystery in Low Carb Breads
The magic starts with understanding carbs in low carb bread. Fitbakes exposes this trap. Each wrap weighs 40g, and contains 18g of total carbohydrates. However, 15g come from substances such as resistant wheat starch or oat fiber that the human digestive system is unable to digest. The fibers are inert and move through the digestive tract, with only a 3g impact on blood sugar.
Image credit: fitbakes.co.uk
This resistant starch also functions as a prebiotic by feeding beneficial gut bacteria and generating short-chain fatty acids, which reduce inflammation. Journal of Nutrition research shows that diets with a high amount of fiber reduce HbA1c levels by 0.4% on average in people with type 2 diabetes over a period of 12 weeks. In terms of context, that’s the effects of prescribed medicines that are delivered via a simple tortilla.
Fermentation Alchemy Sourdough is a perfect match for Carb Friendly Wraps
Fitbakes makes use of a specific strain of lactobacillus in order to produce an 18-hour wild fermentation. The extended time of souring reduces the phytic-acid content by 60%. It also releases minerals like zinc and magnesium which are typically locked within bread. The lactic acid that results is the characteristic tangy backbone found in San Francisco sourdough, while Acetic acid is a natural preserver of the wrap without chemical additives.
Golden flaxseeds, which are ground on-site provide omega-3 ALA as well as lignans that help stabilize blood sugar. Psyllium husk, activated with warm water, creates the form of a flexible gel, which is similar to gluten’s elastic properties. After baking at 375 degrees F (11 minutes) the exterior forms tiny bubbles that crisp up on a hot pan. This is what gives you the feeling of a 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 the keto pizza of 10-inches by docking the pizza’s surface with a fork, baking for 8 minutes, the addition of 2g-carb marinara as well as full-fat mozzarella. A wrap can be transformed into a 10-inch keto pizza base. The surface is dipped with a knife and bake for 8 minutes and then cover with full-fat cheese, 2g carb marinara, or both. Its high-protein content of 11g per wrap from vital wheat gluten and pea isolate prevents moisture under wet toppings. Home cooks tell us that their cakes have crisp edges, a chewy middle and are akin to traditional dough.
Breakfast: Warm the wrap in a skillet, then fill it with scrambled eggs avocado and sugar-free bacon. Wrap it tightly. The wrap’s fibers wick away moisture without getting damaged, making it a practical breakfast to take when you travel. Parents crafting school lunches appreciate the 14-month shelf life as well as the fact that a wrap will satisfy your hunger for more than two slices of cloud bread.
Storing food for a long-term freshness
Fitbakes package each batch in nitrogen-flushed sleeves to avoid oxidation of the flax oils. The wraps contain 38% of water that is trapped in the psyllium fiber lattice resisting the starch retrogradation that can cause the bread to harden within hours. You can revive them in a 3 minute 300degF baking for a frozen pack placed between parchment. This makes it less necessary for weekend baking marathons as is the case with keto-breads made from scratch.
Fitbakes Wholegrain Wraps are ideal bread for anyone who is struggling with PCOS or competing in bodybuilding. Wraps that are low in carbs do not represent any compromise, they’re the latest standard.