In the world of keto-friendly eaters who scrutinize every product for hidden sugars, Fitbakes has engineered a breakthrough that rewrites the rules of bread substitutes. Their Wholegrain Wraps contain just 3g net carbs per portion they are the most popular among low carb wraps available on the market. It’s not achieved by using artificial fillers but through a masterful mix of ancient fermentation techniques and modern nutrition that protects the soul of sourdough while cutting down on digestible carbohydrates.
Image credit: fitbakes.co.uk
Net Carbohydrates and Low Carb Breads What’s the mystery?
The magic begins with understanding carbs in low carb bread. Fitbakes exposes this trap. Each wrap has 18g of total carbohydrates. However, 15g are the result of resistant wheat starch and oatmeal fiber compounds the human gut is unable to digest. These fibers are inert and move through the digestive system leaving only 3g to impact blood sugar.
This starch resistant also acts as a prebiotic by feeding beneficial gut bacteria and generating short-chain fatty acids which help to reduce inflammation. The research that was published in the Journal of Nutrition shows diets rich in such fibers lower HbA1c levels by an average of 0.4 percent in diabetics with type 2 diabetes over 12 weeks. In order to understand this the fact that some prescription drugs are dispensed via a 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. This long souring process reduces phytic acids by 60%, and also releases minerals such as magnesium and zinc, both of which are secluded in conventional bread. The resulting lactic acid creates the distinctive tangy backbone that is traditionally found in San Francisco sourdough, while Acetic acid preserves the wrap without the use of chemical additives.
The dough matrix has golden flaxseeds that are processed in-house. They are rich in omega-3 ALA, and lignans which can help stabilize blood sugar. The psyllium gel is formed when warm water activates the husk. It mimics the flexibility of gluten. The outside of the flatbread will develop micro-blisters as it bakes at 375°F exactly for 11 minutes. These are crisp in a hot oven and give it the authentic tear. These wraps that are low in carbs stay flexible even after cooling, unlike almond-flour versions that fall apart when they are at temperatures below room temperature.
The variety of Fitbakes wraps goes beyond lunch. The wrap can be made into a 10-inch keto pizza base. Dock the surface with a knife and bake for 8 minutes, then top with full-fat cheese or marinara with 2g of carbs, or both. A high protein content of 11g per wrap, derived from vital wheat flour and pea isolator, prevents moisture when toppings are damp. Home cooks have reported crisp edges and a chewy centre that is indistinguishable from traditional dough with a net carb count of 6g for the whole pie.
Breakfast The wrap can be cooked in a skillet and fill it with scrambled egg, avocado or sugar-free bacon. Wrap it tightly. The fiber-based network absorbs water without breaking, resulting in food that is portable and stays in good shape during travel. Parents who are creating school lunches will appreciate the 14-month shelf time of the wrap, and also that it can satisfy appetite for more than two pieces of bread.
Storing food for a long-term freshness
Fitbakes offers all batches packaged in sleeves that are nitrogen-flushed to prevent flax oil oxidation. The wraps contain 38% of the bound moisture in the psyllium fiber lattice resisting the starch retrogradation that hardens most low carb breads within hours. It is possible to revive them with three minutes at 300 degrees F to freeze a pack and place it between parchment. This will stop the lengthy baking sessions on weekends that are typical of homemade keto bread attempts.
Fitbakes Wholegrain Wraps are the perfect bread for those trying to manage PCOS or who competes in bodybuilding. The lowest carb wraps have been deemed the standard.