Fitbakes is an organization that has made an innovative product in the world of bread substitutes. Keto lovers are always checking labels for hidden sugars. The Wholegrain Wraps are only 3g of carbs in each serving which makes them the undisputed leader among the lowest carb wraps. This isn’t achieved through synthetic fillers, but instead a combination of ancient fermentation methods and the latest nutrition research that protects the sourdough’s spirit while decreasing digestible carbohydrates.
The decoding of the Net Carb Mystery in Low Carb Breads
The magic begins with understanding the carbs found in bread that is low carb. Fitbakes exposes this trick. Each wrap is made up of 18g of total carbohydrates. However, 15g of them are derived from resistant wheat starch and oat fiber compounds the human gut can’t digest. The results of a laboratory study confirm that these fibers move through the body without causing any harm leaving only 3g to affect blood glucose levels.
Image credit: fitbakes.co.uk
This starch resistant also acts as a prebiotic that feeds 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 by 0.4% on average in type-2 diabetes patients over 12 weeks. In terms of context, that’s the results of a few prescribed medications that are administered through a simple tortilla.
Fermentation Alchemy: Sourdough Combines Carb Friendly Wraps
Fitbakes wild fermentation takes 18 hours which utilizes a unique Lactobacillus Culture. The prolonged souring process reduces phytic acid by 60%, unlocking minerals like zinc and magnesium that traditional bread stifles away. The resulting lactic acids create the tangy flavour that is traditionally asociated with San Francisco Sourdough. Acetic acid is the main ingredient in keeping the wrap fresh without any chemical additives.
The dough matrix is a rich source of golden flaxseeds which are processed in-house. The seeds are rich in omega-3 ALA, and Lignans, which help regulate blood sugar. When heated, activated with hot water, psyllium husk forms a gel which is similar to gluten’s flexibility. When baked at 375 degrees F over 11 minutes, the exterior creates tiny blisters which crisp up when cooked in a hot skillet, delivering the satisfying tear of authentic flatbread. These carb friendly wraps remain pliable even after refrigeration, unlike almond-flour versions that crumble at room temperature.
The versatility of Fitbakes wraps extends far beyond lunchtime. By docking the wrap with using a fork and then pre-baking it for 8 mins to transform it into a 10-inch Keto pizza basis. Then, add 2g of carb Marinara and full fat mozzarella. Its high-protein content of 11g per wrap derived from wheat gluten and pea extracts prevent sogginess under wet toppings. Home cooks have noted that the crust is crisp and chewy, with a center identical to the traditional dough. The entire pie has 6g net carbs.
Wrap the bacon, eggs, and avocado in the wrap. After that, heat it up on a dry pan. Wrap it tightly. The fibers absorb water without disintegrating, creating an ideal lunch option that is portable and stays in good shape on long commutes. Parents who are creating school lunches will appreciate the 14-month shelf time of the wrap and the fact that it can feed your hunger for more than 2 pieces of cloud bread.
Long-term freshness and storage
Fitbakes packages every batch in sleeve that has been nitrogen flushed to avoid the oxidation flax oils. Wraps contain 38% moisture bound in the psyllium lattice fibers, preventing starch retrogradation which hardens low carb breads over the course of hours. You can revive them in 3 minutes of baking at 300°F to freeze a pack and place it between parchment. This stability reduces the need to run baking marathons over the weekend, which are common with keto-breads made from scratch.
Fitbakes Wholegrain Wraps are the perfect bread for those trying to manage PCOS or competes in bodybuilding. Wraps made with lower carbs don’t mean any compromise, they’re the new standard.
