In a world where keto enthusiasts are able to scan every label for hidden sugars, Fitbakes has engineered a breakthrough that rewrites the rules of bread alternatives. The Wholegrain Wraps are the most low-carb wraps on the market that contain just 3g of net carbs each serving. It is not due to synthetic fillers, but instead the combination of traditional fermentation methods and the latest nutrition research which preserves the soul of sourdough while cutting down on digestible carbs.
Image credit: fitbakes.co.uk
Net Carbohydrates, Low Carb Breads What’s the mystery?
The magic begins with understanding carbs in low carb bread. Fitbakes exposes the deception. Commercial wraps typically conceal 25-30g net carbs beneath “whole grain” claims. Each 40g wrap contains 18g of total carbohydrates. However, 15g are the result of resistant wheat starch and oat fibers, which the human gut is unable to digest. An independent laboratory test confirms these fibers pass through the body inert and leave only 3g to impact blood glucose.
This starch resistant also acts as a prebiotic, feeding beneficial gut bacteria and creating short-chain fatty acids that reduce inflammation. Journal of Nutrition published research which found that diets rich in these fibers may lower the HbA1c level in type-2 diabetics in the average of 0.4 percent over a twelve-week period. This is similar to the effects of certain prescription medications that are administered using an easy, thin tortilla.
Fermentation Alchemy – Sourdough meets Carb Friendly Wraps
Fitbakes uses an 18-hour wild fermentation process using an exclusive lactobacillus-based culture. The extended time of fermentation reduces phytic acid by 60%, thereby unlocking minerals like magnesium and zinc that traditional bread stifles away. The resultant lactic acid forms the distinctive tangy backbone that is traditionally found in San Francisco sourdough, while acetic acid naturally preserves the wrap without the use of chemical additives.
The dough matrix contains golden flaxseeds ground in-house, contributing omega-3 ALA and lignans to improve blood sugar stability. When heated with hot water, psyllium husk forms a gel that is like gluten’s flexible. When baked at precisely 375degF for 11 minutes, the exterior develops micro-blisters that crisp when cooked in a hot skillet giving you that satisfying tear of authentic flatbread. The wraps are carb-friendly and remain flexible even after cooling, unlike almond-flour versions that crumble when heated to temperatures below room temperature.
Fitbakes wraps are flexible enough to be employed for more than lunch. Turn one into a keto pizza with a 10-inch base by attaching the top using a fork and baking for 8 minutes, then loading with 2g-carb marinara and full-fat mozzarella. Its high-protein content of of 11g per wrap of vital wheat gluten as well as pea extracts prevent sogginess under wet toppings. Home cooks have said that the crust is crispy and chewy, and the center indistinguishable to traditional dough. The entire pie is packed with 6g net carbs.
Wrap the eggs, bacon and avocado inside the wrap and warm it on a dry pan. Wrap it tightly. The fibers absorb moisture and resist getting damaged, making it a convenient meal to take on the go. School lunches for parents are pleased with the 14-month ambient storage time, as well as the fact that a wrap will keep you fuller for longer than two slices cloudbread.
Long-term freshness and storage
Fitbakes packaging each batch of bread in nitrogen-flushed sleeves to prevent the flax oils from oxidizing. The wraps are 38% water-bound in the psyllium lattice fibers, which prevents starch retrogradation that hardens low carb breads over the course of hours. You can revive them in a 3 minute 300degF baking for a frozen pack placed between parchment. This helps reduce the need for weekend baking marathons and is commonplace with keto-bread recipes made at home.
Fitbakes Wholegrain wraps are the ideal bread for those dealing with PCOS or who competes in bodybuilding. Low carb wraps shouldn’t be an option, they’re the latest standard.