Bread substitutes help please

If your bread has too much sugar, you're using the wrong kind of bread.

But yeah, you kinda need salt in bread unfortunately.

I'd suggest low carb wraps but the sodium content is probably just as bad.

How much and what kind of bread do you eat such that your cardiologist is advising you to "Stop that!"? I have met with a cardiologist one time, following a heart event of arrhythmia in which my heart started beating at 200 beats per minute without a good reason. I was obese. My cardiologist only recommended that I avoid energy drinks. She didn't even suggest weight loss or dietary modifications. What happened to you that you had to see a cardiologist? What are your age/height/weight stats? Are you 'really' asking for advice about how to lose weight?

I bake 80%+ of the bread we eat. I mostly use one of the "no knead" methods. I make variations of (unbleached) white, whole wheat, oat and rye in the yeast-risen-bread category, and banana/corn/zucchini in the "quick bread" (chemical rise) category. The no-knead method takes about 10 min of work over a 3-hour period, start from scratch to finished/baked loaf. The method extends from various loaf shapes to rolls, pita/flat, english muffin, pizza dough and other formats. Sometimes I use my food processor to make highly-kneaded bread, but don't always bother.

Bread needs only flour (wheat), water, yeast and salt. Actually, salt isn't required to make bread, but without it, it will taste like cardboard. Some flatbreads can be made with only flour and water.

As a poster noted above, sugar is required for the yeast to work ... but it doesn't need to be added. The flour supplies what the little critters need.

So, by baking your own, you can control the amount of added sugars and salt, plus whatever extra additives for flavoring (nuts/seeds, wheat germ, herbs/veggies, etc., including sweeteners [honey, maple syrup, molasses] and flavorants [e.g., dill pickle juice in some rye breads]) you want to include. For instance, I often use a level tsp or so of salt a loaf, which means low sodium per slice. My results are both lower sugar, lower cal and lower salt than almost every commercial loaf I compare against. And, we don't get all the dough conditioners, preservatives and other junk that you get from most commercial products. We find the homemade bread is denser and more satisfying than commercial, so, as an added bonus, we eat less in equivalent volumes/slices.

All that being said, you should follow the objective advice of your cardiologist and not a random MFP poster such as myself. The above is one pathway to reducing sugar and salt consumption while still eating some bread. We have found this approach had lowered our sugar/salt consumption pretty easily, although as bread lovers, we still get some.

I've been going to a science-based nutritionist for a little while. His thing is lowering glycemic index/glycemic load, with bread (and rice, potatoes, etc.) right in the crosshairs for reduction/elimination. But that's another conversation.

Good luck.

PS ... I have tried the "cloud bread" mentioned above. It isn't. Bread. And I didn't find it so palatable or interesting. But that's just my take on it.

I personally can't stand the cauliflower bread (maybe ours is stronger in taste) but the recipes work well if you substitute zucchini and/or carrots. I bet yellow squash would work too. Almond flour is also an option if you can get it.

With respect, a cardiologist is not a nutritionist and his advice sounds very arbitrary for the condition you're describing. I would try to get a referral to a licensed dietician. It's not like you're a mad bread binger, eating two slices of whole wheat bread a day, and there's no reason that a perfectly healthy person, as you are at present, should cut out all bread to benefit health.

If you're not a baker, get a bread machine and make your own!