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Welcome to the Fiber Flora Series
Welcome to the Fiber Flora Series, where traditional sourdough meets modern nutrition science. Our low-carb sourdough breads and baked goods are carefully developed for better health without giving up the joy of fresh bread.
Who Might Benefit From Fiber Flora Breads and Baked Goods?
Our Fiber Flora sourdough products may offer special benefits for various health conditions:
- Blood Sugar Management: Helps people with diabetes/prediabetes through slower glucose absorption (up to 30% lower than regular bread)
- Hormonal Health: Supports women in perimenopause/menopause through improved gut-hormone connection
- Weight Management: Creates longer-lasting fullness and controls cravings through stable blood sugar
- Digestive Comfort: Fermentation reduces gluten (50-80%) and FODMAPs, helping those with IBS or sensitivities
- Heart Health: Soluble fiber binds cholesterol while resistant starches promote beneficial fatty acids
- Metabolic Balance: Helps those with insulin resistance/PCOS through lower glycemic impact
- Healthy Aging: Offers easier digestion and better nutrient absorption
- Gut Microbiome: Prebiotic fibers support beneficial bacteria in your gut
Essential Starter Ingredients
At the heart of our process is the Sinless Sourdough living starter, requiring just:
- 1 tablespoon oat fiber
- 1 tablespoon vital wheat gluten
- Spring water at room temperature (pH 7)
Main Recipe Ingredients
Each recipe uses these foundation ingredients:
- 1 cup wheat flour (of your choice) for preferment
- Olive or avocado oil
- Spring water (pH 7)
- Oat fiber
- Vital wheat gluten
- Baking powder
- Healthy salt
- SAF instant yeast
- Honey or sugar (consumed during fermentation)
- Psyllium husks
Net Carbs and Fiber
The breads and baked goods in this series range from 1.82 to 8.33 net carbs and from 4.6 to 20.9 grams of fiber per serving, depending on the recipe, serving size and brand of ingredients used.
Why We Use Wheat Flour in the Preferment
While our goal is low-carb bread, wheat flour plays a crucial role in the preferment stage. The bacteria and wild yeasts in our sourdough culture need starches to thrive. During fermentation, about 30% of the carbohydrates in the wheat flour are consumed by these microorganisms. This process:
- Creates complex flavours
- Improves digestibility by breaking down gluten proteins
- Produces organic acids that slow carbohydrate absorption
- Reduces the glycemic impact
The remaining carbs from the wheat flour are offset by the high-fiber, low-carb ingredients that make up most of our recipes.
Simple Process For Success
While the Fiber Flora breads are low-carb, they’re incredibly easy to make! Remember these key points:
- These recipes use a living starter made with oat fiber and vital wheat gluten
- If using low-carb flour for your preferment like Einkorn, add 1 teaspoon of sugar (or honey)
- Cold retarding isn’t necessary for these recipes
- Chilling your dough too long can cause it to lose its rise
- Only refrigerate your loaf for up to 1 hour if creating intricate scoring
- Once proofed, score your dough and bake immediately
- Use only spring water with pH 7 (higher pH may hinder starter growth)
You’ll be amazed at how simple it is to create delicious bread at home!
