In a world where keto fans scan every label for hidden sugars, Fitbakes has engineered a innovation that is rewriting the rules of bread substitutes. Their Wholegrain Wraps are rated at 3g net carbs in each serving and are the undisputed champion among lowest carb wraps that are available. The way to achieve this isn’t through synthetic fillers, but by a skilled blend of old fermentation techniques and modern nutritional science that keeps the essence of sourdough, while slashing digestible carbohydrates.
Image credit: fitbakes.co.uk
Net Carbohydrates in Low Carb Breads: What are they?
The magic begins with understanding carbs in low carb bread. Most commercial wraps hide 25-30g net carbs beneath “whole grain” claims, however Fitbakes eliminates this ruse. Each 40g wrap has 18g of carbohydrates. 15g are made up of resistant wheat and oat starch compounds that are not digestible by the human intestine. Independent laboratory analysis confirms that these fibers pass through the body without causing any harm with only 3g of them able to alter blood glucose.
This starch is probiotics, feeding the beneficial bacteria that live in your intestines and producing short-chain fat acids, which reduce inflammation. Journal of Nutrition research shows that a diet rich in fibers reduce HbA1c levels by 0.4% on average in type-2 diabetes patients for a period of 12 weeks. In order to understand this certain prescription medications are delivered via tortillas.
Fermentation Alchemy: Sourdough blends with Carb Friendly wraps
Fitbakes employs a wild fermentation process that uses an exclusive lactobacillus-based culture. The extended time of fermentation decreases the phytic acid content to 60%, opening minerals such as magnesium and zinc that standard bread locks away. The lactic acids that result from this process create the distinctive tangy taste that is associated with San Francisco Sourdough. Acetic acid helps preserve the wrap naturally with no chemical ingredients.
Golden flaxseeds ground on-site are rich in omega-3 ALA as well as lignans to stabilize blood sugar. When heated with hot water, psyllium husk forms a gel similar to gluten’s elasticity. The outside of the flatbread will develop tiny blisters when baked at 375 degrees precisely for 11 minutes. The crispness is achieved in a hot oven and provide the authentic tear. These wraps that are low in carbs remain soft, even after cooling. This is unlike almond-flour varieties that break down once they are at temperatures of room temperature.
Fitbakes wraps can be used in a variety of ways to be utilized for much more than lunch. Transform one into a keto pizza with a 10-inch base by putting it on the ground using a fork and baking for 8 minutes, then loading it with marinara 2g carbs and full-fat mozzarella. The protein content of 11g per wrap from vital gluten and peas isolate helps to prevent sogginess. Home cooks tell us that their pies are crisp edges, a chewy middle and are akin to traditional dough.
Wrap the bacon, eggs and avocado in the wrap. After that, heat it up on a non-stick pan. The wrap is then rolled tightly. The wrap’s fibers wick away moisture without being damaged, making it an practical breakfast to take with you on the go. Parents who plan school lunches will enjoy the 14-month shelf lifespan of the wrap, and also that it can satisfy hunger for longer than two pieces of cloud bread.
Storage and long-term freshness
Fitbakes packs each batch in nitrogen-flushed sleeves to prevent oxidation of the flax oils. The wraps have 38% moisture bound within the lattice made of psyllium fibers. They prevent the retrogradation of starch that can cause hardening in low carb breads over the course of hours. Freeze an opened pack between parchment sheets, and then bake in the oven at 300°F for 3 minutes with no loss of texture. This will stop the weekends of baking marathons that are common to homemade keto bread attempts.
Fitbakes Wholegrain Wraps are perfect bread for those dealing with PCOS or is competing in bodybuilding. Wraps with low carbs aren’t any compromise, they’re the latest standard.