Fiber mixtures for Bread substitutes
One of the biggest challenges of lifestyle changes is perhaps giving up bread and bread products. Throughout our lives, we've become accustomed to bread, which often provides a quick solution for our meals. A quick sandwich, a hamburger, a slice of pizza, or some pastry often replaces breakfast, lunch, or dinner. When we decide to reduce our carbohydrate intake, avoid grains and gluten, and aim for a calorie deficit – we find ourselves in a rather difficult situation. Want to know why? You can read more about it at the bottom of the page.
The answer for the best bread alternative are Fiber Baker's mixtures which are unique, innovative, and free from:
Carbohydrates
Gluten
Soy
Grains
Starches
Oily seed flours
Lactose and other dairy derivatives
The high fiber content helps control appetite and creates a sense of satiety. This innovative product can help maintain a healthy diet, whether you are following a diabetic, ketogenic, or paleo diet, or if you have gluten sensitivities or allergies. It is also suitable for individuals with allergies to oily seeds, those looking to lose weight, athletes (especially in weight-category sports), bodybuilders, and health-conscious individuals
There are plenty of alternatives nowadays, but most bread substitute mixes on the market contain ingredients that may not align with your dietary needs or preferences. Whether it's hidden carbs, gluten, soy, or artificial additives, finding the right mix can be challenging. Most bread substitute mixes on the market contain:
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Almond flour, coconut flour, and other oilseed flours such as flaxseed: while these have very low carbohydrate content, they are higher in calories and significant in fat content. The fat content itself is not as big of an issue as the way baking temperature affects Omega-6 fatty acids, which can pose serious problems as they may be responsible for a number of inflammations in our body.
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Gluten: wheat protein used as a carbohydrate substitute can be a serious risk. Gluten is hard to digest, and increased amounts can irritate the intestines, cause inflammatory processes, and among other things, gluten intolerance can develop, which has numerous side effects. These conditions are often very difficult to diagnose.
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Modified starches: these ultra-processed, chemically modified starches provide an excellent texture for bakery products. Their use is controversial. While they are increasingly used in keto products, experts' opinions are mixed, and they also affect blood sugar levels, just like native starches.
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Soy flour, soy protein, sesame flour: despite their low carbohydrate content, they are serious allergens.
In contrast, Fiber Baker fiber blends contain nothing but quality water-soluble and insoluble fibers. With the help of these blends, we can quickly prepare a variety of bread substitutes that, when made into sandwiches or hamburgers, provide the same enjoyment as their traditional counterparts. All this with extremely low calorie content, ranging from just 9.5 to 22 Kcal, and 0-3 g of carbohydrates.
Note: Foods with high fiber content require more water. Therefore, don't forget to drink regular and adequate amounts of water, so that the fibers exert their beneficial effect and the feeling of fullness lasts longer. If high-fiber foods are new to you, start consuming them gradually, increasing the amount day by day.