I agree sandwiches are the best. But my metabolism is just too efficient at turning carbs into fat and high blood sugar. There’s just no substitute for good bread in a sandwich, all attempts at compromise/substitutions ruin the whole thing.
Even a wrap is too much white flour right now. I bought some Low Carb High Fiber Whole Wheat tortilla wraps, but they’re serving the same role as Discworld Dwarf Bread: I look at them and remember the time I tried to eat one, and decide I’m not that hungry after all. I don’t even have to worry about them going stale, because they can’t become less appealing.
I don’t mind the taste of the “healthy” tortillas. I generally prefer the taste of whole grain bread and pasta over white flour variants. My largest complaint is that they all seem to disintegrate when you look at them – probably a gluten thing, but they all just break or shred instead of hold together, which defeats the purpose of wrapping your food in them.
I settled on OLÉ “Xtreme Wellness” high fiber wraps. They’re stretchy and they even toast/grill well. They’re good for sandwich wraps but also soft tacos and small burritos.
This looks like a nice recipe for later on once I lose enough weight to start adding a few carbs to my life that aren’t from vegetables. No grain or starch right now.
I don’t have this problem, but lettuce wraps are shockingly good too. A good sturdy lettuce, sliced turkey, smoked cheddar and some chipotle mayo (canned chipotle en adobo, pureed, just mix some of it into mayonnaise to make a spread.) Onion if you have it. I don’t understand why it’s good, it sounds like nonsense but I do this when I don’t have time to make bread, but do have good lettuce or homegrown lettuce in the garden. It is delicious and feels good to eat.
What do you consider ‘good bread’? Don’t buy supermarket bread, go to a good bakery and get some nice, freshly baked whole-grain bread, that should be much more difficult to turn into sugar.
Even homemade whole-grain bread, while delicious and healthy in its way, has too many non-fiber carbs when you’re trying to minimize them. And my body is unfortunately very efficient at converting the starches to blood sugar. As for bakery whole-grain bread, (and of course the supermarket kind) the ingredients almost inevitably include “wheat flour” which is white flour, not necessarily bleached but minus the bran. This is because bread that is not only “made with 100% whole wheat” (which just means it contains SOME 100%-whole-wheat flour!) but is made with ONLY whole wheat flour (plus any other whole grains) doesn’t rise very well. I’ve struggled with it myself and made some bricks, despite being able to bake gorgeous loaves when allowed to include some unbleached bread flour in the mix. Go ahead, ask your baker. And then enjoy the bread, it’s still great for most people.
This is because bread that is not only “made with 100% whole wheat” (which just means it contains SOME 100%-whole-wheat flour!) but is made with ONLY whole wheat flour (plus any other whole grains) doesn’t rise very well.
I don’t know anything about baking bread so I can’t tell you how they do it, but in my country (the Netherlands) whole grain bread has to be made from 100% whole grain flour by law. If you add any other kind of flour you cannot sell it as whole grain. There is plenty of delicious whole grain bread for sale both in supermarkets and bakeries.
I agree sandwiches are the best. But my metabolism is just too efficient at turning carbs into fat and high blood sugar. There’s just no substitute for good bread in a sandwich, all attempts at compromise/substitutions ruin the whole thing.
wraps are just as convenient and use far less bread, i love a good turkey wrap for lunch
Even a wrap is too much white flour right now. I bought some Low Carb High Fiber Whole Wheat tortilla wraps, but they’re serving the same role as Discworld Dwarf Bread: I look at them and remember the time I tried to eat one, and decide I’m not that hungry after all. I don’t even have to worry about them going stale, because they can’t become less appealing.
I don’t mind the taste of the “healthy” tortillas. I generally prefer the taste of whole grain bread and pasta over white flour variants. My largest complaint is that they all seem to disintegrate when you look at them – probably a gluten thing, but they all just break or shred instead of hold together, which defeats the purpose of wrapping your food in them.
I settled on OLÉ “Xtreme Wellness” high fiber wraps. They’re stretchy and they even toast/grill well. They’re good for sandwich wraps but also soft tacos and small burritos.
… With all currants in it? Just like mother used to forge.
Father Sam’s brand low carb wheat wraps. Try them
What type of bread are you using, and how thick are your slices? These work fine for me, but theres also rye versions. https://frutimian.no/2016/08/12/matpakkebrod-i-langpanne/ - note link is in norwegian.
I dont mind spending time preparing if it means i get great taste.
This looks like a nice recipe for later on once I lose enough weight to start adding a few carbs to my life that aren’t from vegetables. No grain or starch right now.
I don’t have this problem, but lettuce wraps are shockingly good too. A good sturdy lettuce, sliced turkey, smoked cheddar and some chipotle mayo (canned chipotle en adobo, pureed, just mix some of it into mayonnaise to make a spread.) Onion if you have it. I don’t understand why it’s good, it sounds like nonsense but I do this when I don’t have time to make bread, but do have good lettuce or homegrown lettuce in the garden. It is delicious and feels good to eat.
You’re right, lettuce wraps are good and it’s been awhile. Next time I look at that dwarf bread I’ll get out a romaine leaf instead.
What do you consider ‘good bread’? Don’t buy supermarket bread, go to a good bakery and get some nice, freshly baked whole-grain bread, that should be much more difficult to turn into sugar.
Even homemade whole-grain bread, while delicious and healthy in its way, has too many non-fiber carbs when you’re trying to minimize them. And my body is unfortunately very efficient at converting the starches to blood sugar. As for bakery whole-grain bread, (and of course the supermarket kind) the ingredients almost inevitably include “wheat flour” which is white flour, not necessarily bleached but minus the bran. This is because bread that is not only “made with 100% whole wheat” (which just means it contains SOME 100%-whole-wheat flour!) but is made with ONLY whole wheat flour (plus any other whole grains) doesn’t rise very well. I’ve struggled with it myself and made some bricks, despite being able to bake gorgeous loaves when allowed to include some unbleached bread flour in the mix. Go ahead, ask your baker. And then enjoy the bread, it’s still great for most people.
I don’t know anything about baking bread so I can’t tell you how they do it, but in my country (the Netherlands) whole grain bread has to be made from 100% whole grain flour by law. If you add any other kind of flour you cannot sell it as whole grain. There is plenty of delicious whole grain bread for sale both in supermarkets and bakeries.
Don’t forget lettuce sandwiches.
Get some keto bread. It’s basically pure fiber in bread shape. The aldi keto bread is fantastic