I have a nutrition analysis based on the old formula but not the latest versions, published in September. I’ll get that to you. We do not publish this because there is more to the nutritional analysis than the simple program we used and as a resource strapped non-profit we’re just not prepared to support the potential rabbit hole of this level of inquiry.
It is our intention as we grow and develop to have this information published on our website.
I’m wondering if anyone has a rough guideline for the nutrition information for the bread we make? My dad is diabetic and he counts his carbs very carefully. I think he might be able to eat our bread, but I’m not sure how to calculate the net carbs for him. I know we don’t pre-slice our bread so a ‘1 slice serving size’ would approximate. Has anyone had any experience with this? Or have advice on how to figure it out?