Disaster.....

[Charl]

Been searching the shelves for brown wholemeal or seeded bread that's low in cards, some I've found are not nice taste wise so decided to try Ryvita original crispbread, bit like a dry white slice minus the crusts, made a few sandwiches for dinner when I first got up, come dinnertime when opening my lunch box I was greeted with a soggy mess, the crispbread had sucked every bit of moisture out of the filling, wont be doing that again, oh well back to searching the shelves.

 

[Dave Harbud]

Tried pumpernickel? Less likely to dissolve

 

[harbottle]

I make my own bread from almond flour and various other seeds such as linseed or chia seeds (Latest recipe uses Quark as well.) There are other recipes around (Try the the Caledesis low carb bread from their 30 minute diabetes cookbook, it's a lot like brown bread and freezes well.)

 

[Felinia]

I've tried the various low carb breads and in the end settled for small loaves of real bread. Warburtons 400gm wholemeal or Kingsmill crustless wholemeal. Both are less than 10gm per slice. I would keep the bread wrapped separate from the filling and make up at lunchtime.