In the world of keto-friendly eaters who look at every label to find hidden sugars, Fitbakes has engineered a breakthrough that alters the guidelines of bread substitutes. Their Wholegrain Wraps have just 3g of carbs per serving and are undisputed leaders among the wraps with the lowest amount of carbs. This isn’t done through the use of artificial fillers. Instead, a mix of traditional fermentation techniques as well as modern nutritional science protects the essence of sourdough, while reducing digestible carbohydrates.
Decoding the Net Carb Mystery in Low Carb Breads
Understanding carbs and low carb bread is vital. Fitbakes exposes this ploy. Each 40g wrap contains 18g total carbohydrates, yet 15 grams are made up of resistant wheat starch as well as oatmeal fibers that the human digestive system is unable to digest. A study conducted by a lab confirms that these fibers travel through the system without any problem, leaving just 3g to influence blood glucose.
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The resistant starch functions as a prebiotic, providing beneficial gut bacteria and creating short-chain fatty acids that reduce inflammation. Journal of Nutrition research shows that a diet rich in fibers reduce HbA1c levels by 0.4 percent in type-2 diabetes patients over a period of 12 weeks. For context Certain prescription drugs are dispensed via the use of a tortilla.
Fermentation Alchemy Sourdough Meets Carb Friendly Wraps
Fitbakes’ wild fermentation process is a long 18-hour period that uses a proprietary Lactobacillus Culture. This extended period of souring decreases the amount of phytic acid by 60%. Additionally, it releases zinc and magnesium which are normally locked in bread. The lactic acids that result from this process create the distinctive tangy taste that is associated with San Francisco Sourdough. Acetic acid is the main ingredient in keeping the wrap fresh with no chemical ingredients.
The dough matrix is made up of golden flaxseeds which are ground in house, contributing omega-3 ALA and lignans that aid in stabilizing blood sugar. When activated with hot water, psyllium husk develops a gel which is like gluten’s flexible. When baked at 375°F (11 minutes) the exterior develops small bubbles that pop up on a hot plate. This gives the feel of a flatbread. These carb-friendly wraps stay flexible upon cooling, unlike those made with almond flour that break when at room temperature.
Fitbakes Wraps can be used as an ideal base for the keto pizza of 10-inches by docking the top of the wrap with a fork, baking it for 8 minutes and after that adding 2g-carb marinara, and full-fat mozzarella. A wrap can be transformed into a 10 inch keto pizza base. The surface is dipped with a knife, bake for 8 minutes, finish with full-fat cheese or 2g carb marinara or both. The 11g of protein in each wrap made from gluten essential and peas isolate can help stop sogginess. Home cooks say that their cakes have crisp edges, chewy centers and are indistinguishable as traditional dough.
Wrap the bacon, eggs and avocado inside the wrap. After that, heat it up on a dry pan. Roll tightly. The fibers absorb water without breaking, making an ideal lunch option that is portable and stays in good shape on long commutes. School lunches are a favorite of parents who appreciate the shelf-life of 14 months and also the fact that one wrap satisfies hunger longer than two slices of cloud bread.
Freshness and storage
Fitbakes offers all batches packaged in sleeve that have been nitrogen-flushed to prevent flax oil 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. Freeze an opened pack between parchment sheets, and then they rehydrate in a 300degF oven for 3 minutes, with no loss of texture. This stability reduces the need for baking marathons on weekends and is commonplace with keto-breads made from scratch.
Fitbakes Wholegrain Wraps is the ideal bread for anyone who is dealing with PCOS or is competing in bodybuilding. Wraps with low carbs aren’t a compromise, they are the new standard.