In a world where keto enthusiasts scan every label for hidden sugars, Fitbakes has engineered a new concept that changes the rules of bread substitutes. Their Wholegrain Wraps contain just 3g net carbs for each serving which makes them the most popular among low carb wraps available on the market. This is not achieved by synthetic fillers, but instead a combination of ancient fermentation methods and the latest nutrition research that protects the sourdough’s spirit while reducing digestible carbs.
Image credit: fitbakes.co.uk
The decoding of the Net Carb Mystery in Low Carb Breads
The magic begins with understanding carbs in low carb bread. Fitbakes exposes the lie. Commercial wraps typically conceal 25-30g of net carbs in “whole grain” claims. Each wrap weighs 40g and has 18g of total carbohydrates. But 15g of them are derived from compounds like resistant wheat starch or oat fiber that human digestion systems are unable to digest. Independent laboratory analysis confirms that these fibers pass through the system inert, leaving just 3g to impact blood glucose.
This resistant starch serves as probiotics, feeding the beneficial bacteria within your digestive tract and creating short-chain fat acids that help reduce inflammation. The research that was published in the Journal of Nutrition shows diets with these fibers can lower HbA1c levels in the range of 0.4 percent for type-2 diabetics over 12 weeks. To put this in context, some prescription drugs are delivered via the use of a tortilla.
Fermentation Alchemy Sourdough meets Carb Friendly Wraps
Fitbakes employs an 18-hour wild fermentation process that uses our own lactobacillus species. This prolonged souring period reduces phytic acid by 60% and release minerals such as magnesium and zinc, which are kept in the standard bread. The lactic acid that is produced creates the characteristic tanginess of San Francisco sourdough while the acetic acids naturally preserve the wrap.
The dough matrix has golden flaxseeds and is milled in-house. They are rich in omega-3 ALA and the lignans that help to regulate blood sugar. The psyllium gel is formed by the warm water that activates the husk. It mimics the flexibility of gluten. The exterior of the flatbread is able to form micro-blisters after baking at 375 degrees exactly for 11 minutes. These crisp up in a hot skillet and provide the authentic tear. These gluten-free wraps stay elastic even after refrigeration, unlike almond-flour versions that break down when they are at ambient temperature.
The flexibility of Fitbakes wraps is far beyond lunch. The wrap can be made into a 10 ” keto pizza base. Dock the surface with a knife and bake for about 8 minutes, then add cheese that is full-fat or marinara with 2g of carbs, or both. A high protein content of 11g per wrap, obtained from wheat flour that is vital and a pea isolator. It prevents the toppings from becoming soggy when they are wet. Home cooks report that their cakes have crisp edges, a chewy middle and resemble traditional dough.
Wrap the eggs, bacon and avocado inside the wrap and warm it on a pan that is dry. It is then wrapped tightly. The fibers absorb water without disintegrating, creating a portable lunch that remains intact on commutes. The school lunches that parents make are appreciated by the shelf life of 14 months and the fact that a wrap can satisfy hunger for longer than two slices of cloud bread.
Storing food for a long-term freshness
Fitbakes packs all batches in wraps that are nitrogen-flushed to avoid flax oil oxidation. The wraps are enriched with 38% of water that is trapped in the psyllium-fiber lattice resisting the starch retrogradation that can cause the bread to harden within hours. You can reactivate them using a 3 minute 300degF baking to freeze a pack and place it between parchment. This makes it less necessary for baking marathons on weekends and is commonplace with homemade keto-bread attempts.
Fitbakes Wholegrain Wraps offer laboratory precision on every level regardless of whether you’re dealing with PCOS or competing in bodybuilding or looking for a bread that will not hinder your progress. Wraps with low carbs aren’t a compromise, they are the new standard.