It is interesting, isn't it, that not necessarily the brand name association (in this case Atkin's) or higher price necessarily means a better choice. For the benefit expectation of low carb, there is really not that much difference between a "regular" store brand bread and the "big" name bread. Interesting also that Atkin's has more fat. I have always eaten the Dempster's seven grain anyways, I like the nutty rich taste and texture.

Low-carb recipe suggestion.

Whole wheat processed into flour is still high carb and turns to sugar instantly in the mouth. However, whole wheat grains like farro are fine. You should also avoid soda pop even with artificial sweeteners. There is evidence that artificial sweeteners are as bad or even worse than sugar. And juice of any sort is out as is beer. It's liquid carbs straight down without any fiber to slow down the insulin spike. If you like orange juice, eat the whole orange.

It will be most difficult to make a true "low carb" bread in or out of a bread machine. Flours used to make bread must contain gluten in order for the gluten web to form to trap gasses from fermenting yeasts. "rice flour" does not contain gluten. Rice is not low carb but is also high glycemic (converts to sugar fast). I had the opportunity for a baking techonologist to provide a low carb bread recipe for me. He sent it in bakers percentages instead of cup and spoon measurements. I asked a professional baker to translate the recipe to cups & spoons. He was gracious and translated the recipe but not in measurments but in percentage of carbohydrates for each ingredinet needed/used in the bread recipe. All ingredients contained 99% or about carbohydrate. He proceeded to tell me how bakeries make low carb bread for the market. They bake a smaller loaf and slice it thinner. In other words there is no bread that is truly low carb. The professional baker tried for several months to make a low carb bread for the market but by the time enough fillers were added the bread was not fit to eat/had no taste. There are fiber fillers used in commercial bakeries that is not available to the home baker but if you used enough to make a real low carb bread you would not want to eat it. Marie_