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Hi, Annie. I'm still waiting for UA-cam to monetise my channel before I continue posting more content, but it's taking forever!

The honey is consumed by the yeast. and yes, many people mix Stevia and erythritol to create a better sweetness. Stevia by itself has a nasty after-taste I think.

Thank you kindly!

Sounds great!

Yes you can!

I've never used a dutch oven to be honest! But please do let me know if you try it :)

I purchased mine on Amazon quite some time ago.

Hope you enjoy

I wouldn't have a clue how to sadly!

s'il vous plaît envoyez-moi votre adresse e-mail et je vous enverrai la recette anglaise... hello@thelowcarbcook.com

They'r coming.. eventually!

Lots of people seem to struggle to find Bamboo flour.. I bought a huge bag ages ago for something that never happened.. You can definitely still buy it (link below) though you are welcome to replace it with something like oat fibre, but the bamboo flour does help to keep the bread white. www.amazon.co.uk/Bamboo-Gluten-Caveman-Perfect-Cooking/dp/B06XK1RJN4

my crusts were nice and crunchy.. filming things is different from making and eating straight away., Things have to sit around for photography and pick-up shots.. lol. More than a bit of filmed food ends up in the bin.. lol

You can, or with oat fibre, though this will make the bread more brown in colour.

TRhanks very muc! Share your favourite recipes on low carb and Keto groups and you'll help me massively!

Hi, Annettte :) I purchased mine via Amazon.co.uk - amzn.eu/d/2KC6e8t

Xanthan Gum helps to replace the elasticity lost with the removal of Gluten.

Hi, May, I guess it's down to personal taste, but once you add the sources or something like Bolognese, it works really well. It's particularly great in Lasagna :)

Hi, Thurge :) I haven't tried it personally, but once you add a source, it flavours up really well. I bet it would be great with a Thai green or red curry :) Let me know how you get on!

Well, if you are inspired to do a follow up video going down the asian flavored/flavoured rabbit hole I'll happily consume the stir fried mushrooms labeled "eat me..." Lol I believe Italians learned how to make noodles from Asians so this noodle variant should work in the opposite direction...

Hi, Ben :) Yup, just a completely plain version of it. Its what gives my pasta a similar texture to traditional pasta and acts as a really great bonding agent. I really don't know what else you could replace it with as it has quite a specific effect on the final product.

My pleasure, David! Really glad you're enjoying the recipe! :)

If you follow the method I use in the video and bulk buy ingredients, it can lower the cost to around £2.50 per loaf.

My breadmakers are from Lakeland (a Costco brand) and i picked all three of mine up for between £40 ~ £50 second hand. I'm pretty sure it does have settings for Gluten Freee, but personally don't bake gluten-free so don't have any experience with it.

Wow, Lynn! What a wonderful comment! Thanks so much!

I previously purchased mine on Amon.co.uk :)

@@TheLowCarbCook Got it thanks for the reply!

I guess you could try! It does have a slightly courser texture to it than traditional pasta though.

Thanks for the question. I myself am _Wheat_ Intolerant but not _Gluten_ intolerant. I have no issue with Vital; Wheat Gluten as the it is just the Gluten and doesn't have any o fthe wheat which causes me issues personally., I don't know if that would be the same for everyone and would of course advise seeking medical advice if it's a serious concern beforte trying anything.

Comments like this make all the hard work worth the time and effort! Big thank you for the encouragement!

Fantastic! How did yours turn out? Would love to see a picture of the next one! :)

I wish I could say yes, but it's certainly one of the most important ingredients to make this bread so close to normal bread. I'd certainly welcome suggestions from other readers though.

Thank you so much for such a lovely message, Nani! Hugely appreciated :). I promise there is more to come.. I'll hopefully have time to get editing the remaining 15 episodes we shot very soon!

Hi, Dixie :) I do appreciate that many people suffer with Gluten. I personally am Wheat intolerant, but have no issues with Gluten. I myself come at keto purely for weight management as opposed to a super-healthy eating lifestyle. My episodes are there to share whjat has worked for me in the hope of helping others, though I do take on board what you say :)

@@TheLowCarbCook have you tried the keto bread from Aldi supermarket? If so, how does your bread compare to it? Also, I understand that some people have celiac disease and are wheat/gluten intolerant, but many of us are not, so I am happy to see recipes containing vital gluten, which greatly improves the texture of these low carb breads.

Hi, Brittany, here in the UK, all our packaging gives carbs with the fibre pre-deducted. For future episodes, I'll try to include the fibre counts as well so my US audience can get accurate measures as well :) \

I haven't heard of that method but will check it out, thanks!

Observant viewers will find Macros at 08:47 ;)

Thanks, Nani! I'll certainly do that at some stage, though I'm in the UK and many viewers are in the US or elsewhere, making it a bit harder for them to follow those links. There will definitely be more videos in 2022!

Hi, Chloe :) I checked this this morning an it's definately there and working.. it was a bit slow to load though, so please give it another try and maybe leave it to load a while if necessary :) www.thelowcarbcook.com/downloads/The-Low-Carb-Cook-White-Bread-Breadmaker-Edition.pdf

You're quite right and my silly mistake! But stick with the quantities listed in the recipe sheet and you'll be fine :) thanks for the heads up!

Many thanks, Famaz

Hi, Nat, I've never knowingly used anything de-oiled, though I do tend to use the finer ground almond flour rather than ground almonds.

Thanks, Teresa! I well, I promise! I have 15 more episodes waiting to be edited and uploaded, but finding the time is proving difficult!

Thanks so much! Please share the recipe on facebook if you can and help more people discover it :)

I'd say not on this one as mozzarella is very string and binding when melted whereas Cheddar will be far more runny and too strong in flavour as well.

I can't imagine there will be any Keto bread out there that doesn't use one of the sweeteners.. but Erythritol or Allulose are actually natural ingredients derive from the corn syrup process. Certainly no worse than cane sugar.

@@TheLowCarbCook My 'problem' is trying to find a LOWER carb bread recipe, not a low carb one. I am trying to cut down on carbs, not cut them out. I have tried my own bread ideas but they have all failed (failed to rise). Erythritol is classed as an artificial (synthetic) sweetener (a sweetener that doesn't occur in the plant from which it comes from is 'synthetic'). Erythritol doesn't come directly (or extracted) from sugar cane. It comes about through chemical processes. I know some do say that it's 'natural' but that distorts the definition of the word. Thanks.

How about Monk fruit and Stevia? Both natural...

Hi, Luis, many thanks for your message! I've heard about the top sinking before, but I'm perplexed! I've never once had that happen to me! Is there an air gap in there or something? Maybe the size of the baking chamber causes it or a certain type of breadmaker? What are you using? You can certainly leave out much of the sweetener if you prefer a more savoury loaf. Mathew

Hi, Adrienn :) Many thanks for the question! If I need to, I just swap out the bamboo flour for extra almond flour. It makes the loaf a little more 'oily' but less chewy. Hope that helps :) Mathew

Use lupin flour