Carbonaut Bread

 What’s Actually in Carbonaut?

The full ingredient breakdown—from a gluten-free baker, nutritionist, and someone who’s read more food labels than emails.

1. Resistant tapioca starch or resistant potato starchThis is the hero ingredient. Resistant starch doesn’t behave like regular carbs — it skips digestion in the small intestine and ferments in the colon, feeding beneficial gut bacteria. That fermentation process means better blood sugar control, more short-chain fatty acids (like butyrate), and fewer sugar crashes. It’s low glycemic, supports insulin sensitivity, and yes, it helps you poop better. Gut nerd gold.

2. WaterJust water. It hydrates the dough and binds the ingredients. No drama here — she’s doing her job and staying humble.

3. High oleic sunflower oilI don’t usually love seed oils — they’re often high in omega-6 linoleic acid, which, when out of balance, stoke chronic inflammation. But this one? High oleic sunflower oil is the better cousin. Higher in stable, monounsaturated fats (think olive oil vibes) and lower in the inflammatory stuff. Not perfect, but leagues better than regular seed oils.

4. PsylliumA gluten-free baker’s best friend. Psyllium is a soluble fiber that gives bread structure and chew while supporting gut motility — which is very important for all gut health concerns. A quiet champion.

5. InulinAnother prebiotic fiber, great for feeding those good bacteria and supporting microbiome health. But — fair warning — if you have SIBO or IBS, it can trigger bloating or gas. So it’s one of those “test and see” ingredients. When tolerated, it’s a win for gut ecology. Start slow with this one — seriously. One slice every couple days at first, and drink plenty of water.

6. YeastUsed to leaven the bread. Standard and necessary. Nothing else to say — she’s doing her job in the background.

7. Modified celluloseThis is here to mimic the elasticity of gluten — and it works. But heads up: the bread still crumbles a bit, like most gluten-free bread. That said, if you don’t over-toast it, it holds together really well for a sandwich. A win in the GF world.

8. Native corn starchCorn starch gives softness and structure, making the crumb more tender. “Native” means it hasn’t been chemically altered. It’s probably non-GMO in this context, but not confirmed. Not a nutritional powerhouse, but harmless and useful in small amounts.

9. Rice branAdds fiber and boosts the nutrition slightly. It actually contains some B vitamins and vitamin E. A nice touch.

10. Xanthan gumThe workhorse of gluten-free baking. Overused in a lot of processed food, yes — and in high amounts it can irritate the gut. It gives the structure and chew we need. There’s no real substitute for it yet. Respect. As a GF baker, I can say: nothing else quite does the job.

11. Pea protein or fava bean proteinThis is structural, not nutritional. It gives body and elasticity — but yes, the texture can be slightly grainy. Took me a minute to adjust. Best hack? Toast it slightly — crispy outside, soft on the inside — just like a good bagel. That combo hits.

12. SaltIt’s salt. It balances the flavor. She’s subtle and necessary.

13. Natural flavorA vague catch-all term. It’s probably plant-derived, but companies don’t have to say. Annoying, but pretty standard — and I don’t taste anything off in the bread, so I’ll let it slide.

💜 My First Carbonaut Loaf

I first discovered Carbonaut during a production trip to Charlotte. I wandered into this little local gem called Berry Brook Farm Natural Foods — one of those stores where you just know you’re going to find something good. The cinnamon raisin loaf caught my eye. I’ve always liked cinnamon raisin bread — it’s cozy, a little indulgent, and usually a sugar bomb. But this one? Low carb, high fiber, no sketchy ingredients. I was intrigued.

The first bite wasn’t that sticky-sweet rush you get from conventional cinnamon raisin loaves — but that was the point. It had a subtle warmth, the cinnamon gently weaving through the dough. Toasted with a little butter, it became my favorite wind-down snack. Just sweet enough to feel like a treat, but still healthy. If I want to dress it up, I drizzle a bit of raw honey on top.

It’s one of those finds that reminds you why exploring health food stores is still worth it.

🥓 My Summer BLT

Lately, I’ve been using Carbonaut’s Seeded Loaf to make the only sandwich that matters when tomatoes are in season: a BLT. The heirlooms right now are ridiculous — juicy, tangy, sweet, dripping down your wrist kind of good. And the bacon I get from Beads and Barnett’s Farm at the Mar Vista Farmers Market is obsession-level. Smoky, thick, the real deal.

Here’s how I make it:

• 2 slices of Carbonaut Seeded Loaf, lightly toasted

• 4 thick slices of peak-season tomato

• A few crisp leaves of butter lettuce

• 4 strips of real-deal bacon, cooked to that perfect bendy-crisp stage

• No mayo — but that’s personal. You do you.

Layer it up, give it a light press, and you’ve got a high-fiber, low-glycemic, crunchy-soft, salty-sweet masterpiece.

🛒 Where to Find Carbonaut

I usually buy it in the frozen section at Whole Foods or the bread aisle at Sprouts. Keep it frozen, and just toast what you need — it holds up beautifully.

✅ Healthy or Just Pretty?

It’s healthy. Full stop.