Types of Bread That Are Not Carb Loaded

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Though bread is one of the main food items limited on low carbohydrate diets, it can be made or purchased in many low-carb varieties. These bread variations can feature as low as 4 g of carbohydrates per slice, and are anything but carb-loaded. They can help the dieter craving for a sandwich or piece of toast, and will allow you to enjoy bread even on the Atkins or South Beach diets.

Multigrain Bread

Multigrain breads are a type of bread composed of many different types of grains. This bread can feature as low as 7 g of carbohydrates per slice, and is often made of oat, wheat, flax, barley and buckwheat. The grains create a healthy texture and are high in vitamin A. Many types of multigrain breads are also wholegrain breads, and these should be avoided by the carb-minded because they can be thicker and more filling.

Pita Bread

Just as with multigrain breads, multigrain pita bread can be very low in carbohydrates. These are popularly used for wraps and sandwiches, and often also feature flax, oat bran and whole wheat. Many of these are also a source of omega-3, and contain no cholesterol. In addition to being low in carbohydrates, pitas are also good for heart health and are available at many restaurants.

Gluten-Free Wheat Bread

Gluten is a protein found in wheat, and one that often contains a large amount of carbohydrates. Wheat breads made without gluten feature much fewer carbohydrates, and are made without starch, flour or malt. Low in grain, gluten-free wheat bread will not feature the same grainy taste as other wheat breads, but provides an alternative for those looking to cut carbs or those who must omit gluten from their diets.

Sourdough Bread

Sourdough bread is another bread that is low in carbohydrates. This bread is low in both calories and carbs, and can feature as few as 10 g of carbohydrates. Available across the United States, the bread is not high in any other nutritional ingredient, but will not do much harm to your low-carb diet. It also offers a relief from the much more common white, wheat and rye breads that are eaten by most people.

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