Have you Tried our Newest Low Carb Bread Products? Introducing Fox Hill Kitchens’ awesome paleo “Bunz” in 2 different sizes!

Sandwiches made from Gluten Free All Purpose Bread Mix

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Starting a low carb lifestyle can be a lot more complicated than you think. Luckily, we have been there, gone through all the struggles, and done all the research. Which is exactly why we are so passionate about all of our low carb bread products. So let’s dive into it!


When you think about gluten, you probably imagine something along the lines of wheat. While that is partially true, gluten is more complexly known as a group of amino acids that are largely made up of two proteins, gliadin, and glutenin. Both of these proteins are crucial to the production of bread making, gliadin which aids in the ability of the dough rising, and glutenin giving dough the elasticity that is unique to bread dough.   

Where Else Might Gluten be Hiding?

But where else might you find gluten other than wheat? A majority of grains contain gluten including barley, rye, spelt, kamut, farro, and durum. However, there are a couple of grains that are naturally gluten free, those being rice, oats, corn, millet, and buckwheat. Despite these grains being gluten free, it is common to find cross-contamination due to co-mingling during processing. 

Nowadays, we are seeing gluten containing grains not only in their whole form or floured form but in a plethora of processed foods. Long past is the day when salad dressings, condiments, soups, sandwich meats and more didn’t contain gluten. Gluten-containing grains are often used in processed foods as a thickening agent. 

The low carbohydrate way of eating has various names and definitions.

Also known as Atkins, low carb high fat (LCHF), and ketogenic diet to name a few. Most people who adopt this way of eating find that it is easier to lose weight and then maintain their weight loss after they have achieved their goals. The low carbohydrate diet may help control and regulate blood sugars. This can be very useful to the increasing number of people with diabetes and pre-diabetic conditions.

What to expect when going low carb

Often, when first going low carb, many people have serious sugar cravings and eat products that have artificial sweeteners. This feels fine for some folks, and helps them keep their sugar consumption down, but for others they may find that it either stalls their weight loss, leads to more cravings, or causes digestive distress.

In addition to sweets, one of the most difficult foods to give up are bread products. The desire and craving for bread is often the “deal breaker” for those wanting the benefits of the low carbohydrate lifestyle. The rolls and baguettes in the basket at the restaurant, the bun with the burger, a sandwich, or an english muffin with the eggs benedict….and so on. 

Feel free to bounce over to our recent article “3 Simple Steps to Finally Get Started on a Low Carb Lifestyle Successfully” for more tips and tricks!

Cutting out the Bread & Adding Low Carb Bread

low carb bread mix-basket

The many gluten-free options available at markets and restaurants are generally not low-carb, being high in starches and/or sugars. Many other low carb bread products have ingredients such as soy, pure wheat gluten, whey powder, or a long list of unpronounceable chemicals on the nutrition labels

So yes, you can now have low carb bread, toast, grilled cheese, and a burger with a bun, and not affect your blood sugar. One large Fox Hill Kitchens bun has under 4 net grams of carbs! If you have a small toasted bun with a tablespoon (half ounce) of butter, that comes to, 5.2g protein, 18.32g fat and less than 2.6g of net carbohydrates. Those are very pleasing numbers to the low-carb high-fat eater. And if you are counting, only about 200 calories!

Julie's Experience with Low Carb Bread

My own experience with going low carb started out with a fair amount of artificial zero-carb sweeteners, but I realized over time that they were causing me more distress than satisfaction. This is where the paleo diet started to enter my life. No grains, legumes, or dairy (in my case, with the exception of grassfed butter, ghee and pure heavy cream) But the bread, oh the bread…I thought that I would never eat something that tasted like real bread, pretty much ever again.

Developing the recipe for a low carb bread mix and now these buns has been such a pleasure. To be able to just have a piece of buttered toast with breakfast again can be absolutely dreamy.

Welcome back to bread!

Further Reading

There are so many wonderful books websites blogs and links for excellent information, on carb restricted diets. Here are just a few:

Dr. Andreas Eenfeldt, M.D. http://www.dietdoctor.com/lchf

Reddit Keto FAQ Page https://www.reddit.com/r/keto/wiki/faq

Keto Clarity, by Jimmy Moore and Eric Westman, M.D.

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