What type of bread are you using, and how thick are your slices? These work fine for me, but theres also rye versions. frutimian.no/2016/08/…/matpakkebrod-i-langpanne/ - note link is in norwegian.
I dont mind spending time preparing if it means i get great taste.
Nikki@lemmy.world 3 months ago
wraps are just as convenient and use far less bread, i love a good turkey wrap for lunch
Mouselemming@sh.itjust.works 3 months ago
Even a wrap is too much white flour right now. I bought some Low Carb High Fiber Whole Wheat tortilla wraps, but they’re serving the same role as Discworld Dwarf Bread: I look at them and remember the time I tried to eat one, and decide I’m not that hungry after all. I don’t even have to worry about them going stale, because they can’t become less appealing.
ggppjj@lemmy.world 3 months ago
… With all currants in it? Just like mother used to forge.
korazail@lemmy.myserv.one 3 months ago
I don’t mind the taste of the “healthy” tortillas. I generally prefer the taste of whole grain bread and pasta over white flour variants. My largest complaint is that they all seem to disintegrate when you look at them – probably a gluten thing, but they all just break or shred instead of hold together, which defeats the purpose of wrapping your food in them.
Fester@lemm.ee 3 months ago
I settled on OLÉ “Xtreme Wellness” high fiber wraps. They’re stretchy and they even toast/grill well. They’re good for sandwich wraps but also soft tacos and small burritos.
Vespair@lemm.ee 3 months ago
Father Sam’s brand low carb wheat wraps. Try them