4.2 / 5 - (197) reviews
Brand: LOWCARB AVENUE
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- Features
- Features List
- Package Dimensions: 8 x 8 x 4 inches; 1.13 Pounds
- UPC: 850072509006
- Manufacturer: LowCarb Avenue
- ASIN: B0DVLVF9J6
- Units: 18.0 Ounce
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- Customer Reviews:
- NEW YORK STYLE SOURDOUGH - A traditionally fermented sourdough made with a mature natural starter, defined by a balanced, moderate tang, a resilient crumb, and a crust that turns crisp and deeply aromatic when toasted. This style is intentionally expressive yet restrained, offering layered acidity and complexity without excess, a clean, wheaty aroma, and a structure designed to support hearty, well-built sandwiches.
- LOW CARB WITH NO SHORTCUTS - We don't use any resistant starches, chemically modified flours, sugar alcohols, or artificial preservatives in any of our products. Instead, we carefully source flours that are naturally higher in fibers and protein to gently lower our total & net carbs without compromising flavor or texture. This is why Frankie only has 6 grams of total carbohydrates and just 3 grams of net carbs per slice. Compared to many commercial so-called-low-carb breads with 20+ grams of total carbs that rely on chemically processed additives & flours to create the illusion of a healthy product.
- NUTRITIOUS & PACKED WITH PROTEIN - Frankie makes adding more protein to your diet effortless, with 6 grams of plant based protein in every 60 calorie slice. It’s a clean, feel good option that’s vegan, cholesterol free, low in fat, sugar free, nut free, low sodium, low FODMAP, keto friendly, and made with non GMO ingredients, so you can enjoy it daily and feel great about what you’re eating.
- NATUALLY FERMENTED & GUT HEALTHY - Frankie is leavened using just our live sourdough starter and a long fermentation process to develop flavor, structure, and digestibility, to create the soft chewy crumb and crispy hard crust that makes it ideal for sandwiches. This slow process helps break down complex carbohydrates, improve mineral absorption, and make the bread gentler on your gut than fast produced commercial loaves.
- BETTER THAN “JUST SOURDOUGH” - Calling Frankie “just sourdough” misses the point entirely. Many commercial so-called-traditional sourdoughs rely on added sugars, commercial yeast, cheap starches, and seed oils to speed up fermentation and force volume rather than allowing time and technique to do the work. The result is a loaf that looks right but lacks depth, balance, and integrity. Frankie is made the old-fashioned way, using only a natural starter, minimal ingredients, and olive oil, developing structure and flavor through expertise and patience rather than shortcuts.