Queensland-based franchise bakery chain launches Australia's first super bread

With diet and exercise now top of mind for many Australians, the team at Baker’s Club has developed a bread that has an incredible GI rating, similar to that of broccoli. 

From Tuesday 17 July customers will have the opportunity to purchase Australia’s first and only low carb (7%), high protein (26%), low GI (17.1) bread at any of the four Baker’s Club franchise stores in Queensland and through their online store.

Baker’s Club Director, Christian Coenen says the bread is the first and only of its kind in the country and has tremendous health benefits, particularly for diabetics.

"The glycaemic index (GI) of the new bread is 17.1 which is significantly lower than normal white bread.  Normal white bread usually has a very high GI of around 72.9 and at 17.1 our bread has nearly the same low GI rating as broccoli, spinach, mushrooms and green lettuce.

"As well as the benefits for diabetics, this bread has six times less carbohydrates than normal bread and is extremely high in protein, making this the perfect dietary accompaniment to any weight loss or fitness program."

After two years of extensive research and development by Baker’s Club Corporation, their German Master Bakers created the final recipe for this new bread.

Once developed, the bread was tested and certified by the “Christian-Albrechts University” in Kiel/Hamburg.

Using identical testing conditions, the university tested the Low carb bread against regular white bread. 

The study was carried out over three consecutive days and  test  subjects  were instructed to consume  50g of carbohydrates (glucose) both of standard food (glucose or white bread) and through the  ’Low Carb Bread’.

Results showed that the insulin response after consuming this new low carb bread is extremely low. Compared to White Bread (100%) our bread has only an Insulin Score of 41% and it’s even significantly lower than a steak (50%).

"To sum up the results, our new bread is perfect for weight loss and by far the best bread choice for diabetics," said Mr Coenen. 

"The new ‘super’ bread is also a fabulous addition to the very popular flavours and textures that set Baker’s Club breads apart from other bakery chains, including their superior quality gluten-free product range," he said.

Baker’s Club gluten-free breads contain no wheat or yeast and are baked using the industry’s most advanced glass fronted oven that is fully automated and produces stone-based heat – a traditional and authentic baking method from Europe that improves the crust and flavour. 

Baker’s Club already ships interstate and plan to make their new low carb, high protein, low GI bread range available to as many Australian families as possible in the coming years through their franchised store expansion plans and further development of their online facilities.