Just wondering, I'm trying to go gluten-free, and a piece of toast w/my eggs is one of my favorite things. I've purchased Julian Bakery Smart Carb 1 bread for years. Now trying to go gluten free I was stumped. Most-all GF breads are extremely high in carbs. I now discovered that Julian Bakery has a GF-LC (very) bread coming out in a few weeks. Here is the nutrition info: Fresh ground alkaline grains of millet; Organic buckwheat, GF; teff; eggs; chicory root (inulin); fresh ground flaxseed (non-GMO); whole arrowroot flour; extra-virgin olive oil; sea salt; purified water. 1 slice= 73cal., 10 carbs, 7 fiber & 10 protein
I would seriously advice you to go without bread and up your protein and fat content. You might end up eating too many carbs and putting on fat by eating bread; also fruits and vegetables are far superior in terms of nutritional carbohydrates than things like bread, pasta, rice etc. This isn't really helpful to your question but its just what I think.
Remember: 0 - 50g = rapid weight loss - ketosis; 50 - 100g = weight loss; 100g - 150g = recommended amount for stable weight - optimal levels; above 150g may cause you to put on weight; the average westerner eats around 300g of carbohydrates - crazy!
Also, bear in mind that if you have quite an active lifestyle you might need to up your starch content above the recommended amount and things may vary from day to day, just bear these figures in mind and don't obsess over it too much.
The basic answer is that this isn't really a paleo food. You could try Mark's Daily Apple for some psuedo-paleo grain replacing treats... http://www.marksdailyapple.com/low-carb-substitute/
I wouldn't eat this stuff everyday or base my diet around it. Ending the toast habit would be my advice/opinion.
Just FYI, Julian Bakery's labels are completely inaccurate. Several years ago some in the low carb community were questioning their supposed facts and had the bread tested at an independent lab. After this was discovered many of the low carb vendors stopped selling their products or refused to start. IF you look at the ingredients its simply not possible to produce the macros they are claiming. Anyway, I wouldn't buy GF or any bread from them because their business is based on deceit.
Can you try half a slice of GF bread for a while and then work on coming up with something else to accompany your eggs in the morning? Maybe an coconut flour or almond-based muffin? Maybe make egg muffins to start with so you have the same finger-food experience?
My advice FWIW is to revamp your likes and dislikes, and don't try to recreate your current eating with "paleo substitutes". They'll never measure up and you will still feel deprived. Have you tried sautéeing a bed of onions/grated sweet potato/grated zucchini and then eating your eggs over that? It's amazing. Much tastier than any bread I ever ate and chock full of nutrients.
We (mostly my wife) tried the gluten-free bread thing for a while, experimenting with different brands of mixes (all nearly as expensive as precooked loaves) and making our own with various substitute flours. For the most part, I don't think it's worth the trouble. At best, you get something like a heavy sandwich bread with very little flavor, and most mixes have other undesirable ingredients like soy or vegetable oil. I don't suppose it'd really be harmful to have a loaf every few weeks or months, but that still means learning to live without bread most of the time. Once you get used to that, bread just seems like a hassle.
My personal guess is that if the general public were to switch to some other starch -- and keep eating pasta, bread, etc. at every meal, just from a new favorite grain -- in a few generations or less, people would start showing up with intolerances to the new starch. Maybe not exactly the same problems that gluten presented, but some intolerance that wasn't common until people started eating it in as large amounts as they currently do wheat.
Anyway, as you noted, most wheat replacements increase the carbs, if anything. If you need to keep carbs low (and 50g is high for some of us), you'll probably have to do as others said and just give up the bread. Bacon isn't as handy for mopping up egg yolk, but practice helps. A patty of ground pork (make your own breakfast sausage by adding sage, salt, and pepper) works pretty well for that too.
I am finding the longer I am on Paleo the less I crave bread. Ok the smell still attracts me but I have been very happy to resist it even when right in front of me people are stuffing their faces with it and talking to me. Just find something else that makes you happy like sprinkle some nutmeg or cummum on your egg and enjoy a new taste sensation.
I did eat bread at my brother's wedding but I vomited later. That cured me good!
No lecture from me on eating this stuff if you want to (personally, I don't but I did when I first went gluten-free). The best brand of gluten-free bread products, in my opinion, and I say that it is best by a very long margin, is Against the Grain. Made from mozzarella cheese and tapioca flour. It is not a low carb food.
I'm going to try making a bread with ground cauliflower, egg whites and plantain flour, it will be reasonably low carb and gluten free. See how it goes. I've already made breads by mashing potato / parsnip / sweet potato / beetroot and binding with egg whites and plantain flour with relative success, those are carbs though.
I am totally against all fake or paleoified foods. Eat real food in the form it is in nature. That means no nut flours or Paleo-baking. Get your palette adjusted so that you appreciate real food.
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