Fitbakes is an organization that has made a new standard in the realm of bread alternatives. Keto-lovers are always looking at the labels to find hidden sugars. The Wholegrain Wraps are the most low-carb wraps on the market, with only 3g of net carbs in each serving. The way to achieve this isn’t through artificial fillers, but instead through a skilled blend of old methods of fermentation as well as modern nutritional science that keeps the essence of sourdough, while cutting down on digestible carbohydrates.
Image credit: fitbakes.co.uk
The decoding of the Net Carb Mystery in Low Carb Breads
The magic begins with understanding carbs in low carb bread. Fitbakes exposes this trick. Each wrap weighs in at 40g and includes 18g of total carbohydrates. But 15g of them originate from components like resistant wheat starch or oat fiber which human digestion systems are unable to digest. A study conducted by a lab confirms that the fibers are able to pass through the body inert and leave only 3g to affect blood glucose levels.
The resistant starch acts as probiotics, feeding the beneficial bacteria in your intestines and producing short-chain fat acids that reduce inflammation. Journal of Nutrition research shows that a diet rich in fibers reduce HbA1c by 0.4 percent on average for people with type 2 diabetes for a period of 12 weeks. In context, this is similar to the results of prescription medications delivered through a simple tortilla.
Fermentation alchemy Sourdough blends with Carb Friendly wraps
Fitbakes utilizes an 18-hour wild fermentation procedure using our own lactobacillus species. This extended souring period reduces the phytic-acid content by 60 percent. It also releases minerals such as magnesium and zinc that are typically locked within bread. The resulting lactic acid creates the characteristic tangy backbone associated with San Francisco sourdough, while acetic acid helps preserve the wrap without the use of chemical additives.
Golden flaxseeds that are ground on site they provide omega-3 ALA and lignans to stabilize blood sugar. Psyllium Husk, activated with warm water, produces a flexible gel which mimics gluten’s elastic properties. After baking for 375 degF (11 minutes) the exterior develops tiny bubbles, which then crisp in a hot pan. This gives the feel of flatbread. The carb-friendly wraps remain flexible upon cooling, unlike the almond flour wraps that crumble when they are at room temperature.
The flexibility of Fitbakes wraps extends beyond lunch. A wrap can be transformed into a 10 ” keto pizza base. The surface is dipped with a knife and bake for 8 minutes, then top with full-fat cheese or 2g carb marinara or both. The high protein content of 11g per wrap, which comes from wheat flour, a vital ingredient, and pea isolater, helps prevent sogginess when toppings are wet. Home cooks have stated that the crust is crispy and soft, with a center indistinguishable to traditional dough. The entire pie has 6g of net carbs.
Wrap the bacon, eggs and avocado in the wrap, and then warm it on a dry pan. Wrap it tightly. The fiber network absorbs moisture and does not break down, making an easy-to-take meal that remains in place during your commute. Lunchboxes for school lunches can be enjoyed by parents because of the shelf life of 14 months and also the fact that one wrap can satisfy hunger for longer than two slices of cloud bread.
Storage Foods for Long-Term Freshness
Fitbakes packs each batch in nitrogen-flushed bags to avoid the flax oils from becoming oxidized. The wraps have composed of 38% water within the lattice of psyllium fibers, preventing starch retrogradation, which can harden low carb breads in hours. You can revive them in the oven for 3 minutes at 300°F for a frozen bag placed between parchment. This helps avoid the long baking times which are common to keto bread made from scratch.
Whether dealing with PCOS, competing in bodybuilding or just looking for bread that doesn’t derail progress Fitbakes Wholegrain wraps provide high-quality laboratory quality in every step. The tiniest carb wraps have been deemed the standard.