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Hello and welcome in the forum. Are you post op ? We can help you better if you give us a little information.

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I have experimented with making my own low carbohydrate breads using primarily eggs and almond flour. Here is a go-to recipe for making a little at a time; I scale it up if I am meal prepping.

1 egg

1 Tablespoon olive oil

3 Tablespoons Almond Flour

1/2 teaspoon baking powder

Combine all the ingredients in a small bowl and pour into a microwave-safe bowl or ramekin. Microwave for 90 seconds. Flip out and slice in half.

It's not exactly bread, but paired with a veggie sausage patty, it's a very filling grab-n-go Breakfast.

For convenience, I have purchased Healthy Life Keto Bread at supermarkets. It has 35 calories per slice, 9g of carbohydrates, 8g of Fiber, and 5g of Protein. My serving size is usually one piece toasted, with avocado, Tomato, and nutritional yeast on top.

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Posted (edited)

I can handle toast, but not bread. I only eat one or two slices per week and keep the rest in the freezer.

I'm in Canada so our grocery store options might be different, but I've had luck with:

* Dempsters ZeroZero Protein bread
(per slice: 1.5g fat, 13.5g carbs, 0.5g sugar, 5.5g protein)

*Country Harvest Whole Grain & Protein Blend
(per slice: 2g fat, 16g carbs, 2.5g sugar, 6.5g protein)

Really though, any sourdough or whole wheat / whole grain bread is probably the best bet. Wonder bread does a thin-sliced whole wheat that my brother (and his kids, lol) swear by.

EDITED TO ADD:

If you're specifically looking for non-bread alternatives, there seem to be a lot of protein-added wraps and tortillas on the market these days -- and I love crackers, I feel like you never go wrong with crackers. Everything from the Ryvita brand is delicious with a great crunch, and whole wheat saltines are really satisfying topped with NSA Peanut Butter, or cheese and apple slices.

Edited by JennyBeez

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Posted (edited)

I will say, as I often do, be careful with processed and ultra processed food. That's what made most of us obese to start with. Its raison d'etre is to encourage us to eat more of it. Chemicals are added for flavour, mouth feel, even the noise when you open the package or can is researched to the hilt to encourage us to buy more and eat more. If you look at the ingredients and you don't have those in your kitchen then eat in moderation I think.

I love BeanitoDiego's recipe. I've made something very similar with flax meal when I really wanted something akin to the bread I used to eat (I call it a MIM and it dates back to my Atkins diets of yore). If you cook it from scratch it won't be like processed bread and that might be slightly better (for some of us anyway). I wouldn't have made that until I was about 18 months post sleeve, and honestly only once or twice so I could e.g. have food that I and guests I was cooking for could share, but that's my choice of course.

Depending on how far post op you are you will want to keep an eye on Protein first, veg second, fruit third, carbs a looooong way back fourth if you have room to spare (so you get your protein and Vitamins in).

Having said all of that - welcome to your new life and here's to making good choices that keep us healthy.

Edited by Spinoza

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I love a super seeded bread and like @JennyBeez My bread has to be toasted too. I also like the tiny super crisp Melba toast, the kind you have with pate. I make my own Wholemeal loaves for the family and can eat a small sandwich made from this.

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On 6/7/2024 at 4:19 AM, Amoebas said:

The glycemic index of bread actually lowers both when you freeze it and when you toast it so I find getting a good seeded/sprouted bread like Ezekiel, freezing then toasting to be the way to go :)

That is so helpful to know, thank you! I freeze most of my bread anyway (just because I could never use all of it up quickly enough when it's fresh) -- but that's brilliant. :D

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I just heard of this recipe for “Bread” & will be trying it soon. It’s high in Protein so yippee!

1 cup cottage cheese, 2eggs & Everything Bagel Seasoning from Trader Joe’s.

Mix all ingredients in a bowl, then smoosh on to a baking sheet covered with parchment paper. Bake at 350 for about 35 minutes.

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