5 Best Healthy Bread Options That Are Nutritious and Delicious

Good bread is one of those simple foods that can bring such joy. For those keeping an eye on carbs, though, it can leave us craving a sandwich but feeling like we 'should' choose something else.

So, for starters, we don't need to vilify bread, especially if it's good quality, like traditional sourdough or grainy, seedy whole grain bread. Just factor it into your macro allotments, like any other whole grain, fruit or milk.

We get it, though—if you're reaching for it regularly, it's even better if it's lower-carb and still wholesomely nourishing.

Here are 5 top picks for better breads, ranging from sliced to bagels to tortillas. This selection includes three that are naturally gluten-free, four that are lower in carbs and a fifth that's wheat-based but still highly digestible. With such a variety, you can find the perfect bread that suits your dietary needs and preferences.

5 Top Picks for Better Breads

Base Culture Sliced Bread | Gluten-free, grain-free, low-carb

• Ingredients include eggs, almond butter, golden flaxseed, psyllium husk powder, almond flour, apple cider vinegar, chia seeds, sea salt
• Per slice [7 Nut & Seed variety]: 100 calories, 7 grams fat, 4 net carbs, 4 grams fiber, 3 grams protein

The Better Bagel | Low net carbs, high protein

• Ingredients include wheat protein isolate, added fibers, agave fiber, sea salt, enzymes, yeast
• Per bagel: 160 calories, 2 grams fat, 5 net carbs, 35 grams fiber, 26 grams protein

Siete Foods Almond Flour Tortillas | Gluten-free, grain-free, low-carb

• Ingredients include: almond flour, tapioca flour, sea salt, xanthan gum
• Per wrap: 95 calories, 5 grams fat, 10 grams carbs (8 net carbs), 1.5 grams fiber, 3 grams protein

Outer Aisle Cauliflower Sandwich Thins | Gluten-free, grain-free, low-carb, good source of protein

• Ingredients include cauliflower, cage-free eggs, Parmesan cheese, nutritional yeast
• Per 2 pieces: 100 calories, 5 grams fat, 3 grams carbs, 1 gram fiber, 9 grams protein

Whole grain sourdough bread | whole grain flour, water, salt

• No yeast added: Instead, traditional sourdough draws upon the yeast from the environment to leaven the flour and water into that beautiful, crusty deliciousness.
• Fermentation time matters: Most commercial baking practices in the US only partially ferment the dough, adding commercial yeast to speed up the process. A shorter fermentation time typically means a higher glycemic index, along with a greater amount of undigested gluten. Traditional bread-making processes, like homemade sourdough, ferment the dough for an extended time, allowing the yeast and bacteria to activate enzymes that help to “digest” the gluten for us.