Low Carb Breads?

[sadie147]

Now that i'm in maintenance (though i may be doing a couple weeks induction post xmas just to get me back on track) I've always really avoided Low carb breads..and just stuck with my homemade flax buns. I'm at the cottage and forgot to bring the flax up so I had an atkins bagel that were in the freezer, with an egg and chees this a.m. i felt really guilty like i'd eaten a frankenfood. It's only 7g of carbs..so i'm sure i'm fine. But here's my question...Is it better to go with the low carb breads that are out now..or to stick with really high fibre breads (like pumpernickel)? I don't think there's anything wrong with the atkins/lowcarb breads (other than the price!). ..I'm just wondering what everyong else does..or do you just try to stay away from breads in general (up till now that's really what i've done). Hope this makes sense..i'm kind of rambling...

[2big4mysize]

I was eating OSOLO rolls but the company went out of business. Our Nullo mondo recreated the recipe here so I can make my oun.

It really depends on your metabolism as to whether you can eat higher fiber breads or need to stay flour free. SOme folk can and some folk can't. Other aren't willing to spend that many carbs on bread. There are some commercialk low carb breads in my grocery store made by Natures OWn and Sara Lee that are higher carb 7 and 9 for a slice but seem to taste pretty good.

[BikerGoddess]

I prefer the high fiber breads over the ones that obtain 'low carb' status by the use of soy, but mainly because of the taste.

If you do enough reading of labels, you can find 'regular' breads that have lots of fiber (and low net carbs), so that you don't have to pay the premium for the low-carb writing on the front When I don't feel like looking very hard, I go for the ones that state it on the package.

Either way, I don't make bread a daily menu item - few times a week at most.

Laura

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