I don’t eat too much bread, but there’s an HEB brand low glycemic bread that I like.
No bread at all.
Mine is: Village Hearth’s Light Breads, every 2 slices = 17 gm of carbs, even they have a burger bun for the same amount.
I searched Google looking for the manufacture website and guess what, one manufacture makes all these brands:
- Country Hearth
- Village Hearth
- Lakeland
- New England
- Kids Choice
- Holsum
- Pan-O-Gold
- Family Choice
Under the name of Pan-O-Gold Baking Company
I eat Glyx bread, which is delicious and very low carb (34 g carb in 100g of bread).
Unfortunately it is only available in Germany, Austria, Hungary, and maybe else where in Europe
In the USA, I love sprout bread, you can find relatively affordable options in most grocery stores now, i think.
There is a delicious whole wheat/ flax bread made by When Pigs Fly Bakery (in Maine) that is low carb. One piece is extremely satisfying. Most stores do not carry it, but they do ship their bread. Here’s the link:
http://www.sendbread.com/cart/index.php?main_page=product_info&cPath=1&products_id=5
Check out the blog Elana’s Pantry. Elana has wonderful recipes for baking with almond flour. She also has a cook book. I can’t eat wheat so I do make her almond flour nutty bread. You have to use eggs to bind the bread, since there’s no gluten so it doesn’t taste the same. It doesn’t spike my BG but it’s not the same as wheat bread. Sigh.
Have to share this with Libby & Judith. Found this ultra easy & fast almond flour recipe. Maybe it’s like Elana’s. It tastes more like cornbread than wheat bread, but I love it. Great with soup. Nothing replaces crusty bread, unfortunately. Endless variations on what can be added–berries, nuts, extracts or flavorings to give different results.
1.5 cups of almond flour (not almond meal, unless you like it denser)
4 eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon vanilla extract
Sweetener (I use one packet of no carb stevia)
Preheat oven to 320 degrees.
Put everything in a blender & blend well.
Pour on a baking sheet with sides lined with parchment paper
Bake for 20-25 minutes.
Let cool before removing from parchment paper.
I don’t think it’s “good” or “bad” bread. I think it’s about serving size and portion control. I never eat more than 40g of bread (I’m a Type 1 though) and I limit all my meals to less than 60g of carbohydrate, and less than 150 for an entire day.
It doesn’t matter what brand just make sure it reads 100% of whatever grain of bread you choose.
I find that breads made WITHOUT FLOUR but made from sprouted grains (e.g. Squirrely Bread by Silverhills in Canada; available at your local Safeway, for example) http://www.silverhillsbakery.ca/Squirrelly are great. They have less carbs per slice than whole wheat, and have hearty taste anyway. the website above has a number of different options.
ALso I like those round cracker-type breads from … IKEA of all places. They work too.
Hey! Just found a website that you can mail order this bread from in the US: http://www.grainsprout.com/
Check the website for the ingredient & nutrition label listings… they’re amazing… .Some of the breads have only 15g per carbs per slice, and that includes 5g of Fiber!! (so if you’re carb counting accurately, consider subtracting the fiber from the total carbs = 10g)
enjoy 
I love Brownberry Carb Control, Multi-grain Bread. It only has 6 grams of carbs, and a glycemic load of 3. It’s wonderful. 60 calories, 0 fat, 0 cholesterol… 0 sugar.