I made this last night and it is BOMB!! Tastes just like real bread. I followed the exact order you added the ingredients and it turned out beautifully! Thank you for experimenting and giving us helpful hints so we are successful!
Hi Gayle, I tried an adaptation of Diedre's recipe based on another youtuber. She swapped out the flax for Lupin flour, and the water for cashew milk. I made it today......it tasted more like white bread. I immediately ordered more Lupin flour because this bread is amazing.
Thanks a lot for sharing! I've just made the original and the flax seed after taste is pretty strong. Amazing texture though. I will experiment with the lupin flour!!!
I made 7 loaves since I found this recipe of Diedre 2 weeks ago but used the modified version of Keto King. Looking at your loaf, it looks smaller than the ones I am making. So, putting the yeast at the end is way better than doing it in the beginning. I will keep doing the way Keto King and Diedre. Mine is perfect everytime.
Yes I did 2 videos, the second one I measured all the ingredients and put the yeast in last. www.lowcarbrecipeideas.com/oven-bake-diedres-kitchen-low-carb-bread/ and mixed in the bread maker, removed it and let it rise and bake in oven. They have been perfect every time. Great recipe!
Gayle- Jackie here. I push the 2 lb on my bread maker and make it exactly like Deidres. It raises so high it touches the glass. make it every sunday. love it
Hi Gayle. Wow. My first cousin who was also my best friend passed away 2 weeks ago. As would be expected, I am very sad. I was praying this morning and asked if she could give me a sign that she is OK and at peace. And here is your video - Deirdre's Low Carb Bread. That is my cousin's name. Coincidence or not, I feel much better. Thank you for a recipe that I will absolutely make over the weekend and thank you for posting it today. You are very much appreciated and were missed while you were gone.
Oh Alison, I am so sorry for your loss, it is hard enough to lose a cousin but to be your best friend:( Slowly time will heal and hopefully lovely memories will fill that void. Isn't that interesting my recipe and your friend Deidre. I would say that it was a sign, I hope that gives you peace. You take care I will be talking to you soon! God Bless You and Your Family!
Hi K R The bread is great but I would like to share my other video where I substituted lupin flour for flax seed, I even like it better. www.lowcarbrecipeideas.com/low-carb-lupin-flour-bread/ Good Luck
Thank you for trying Diedre's recipe and showing us the how to. Your video came up on my recommended page and I'm so glad. I've also watched both of Diedre's videos so I don't miss anything when I attempt to make it. Just need one ingredient and I'm good to go.
@@GayleMcLeod Oh Gayle. I made the bread today and just tried a slice. While it's not 100% identical to a full wheat based bread, it's marvelous! The texture is slightly bouncier but I toasted a slice, spread on some butter, and it was terrific. I'm so happy to have a low carb bread recipe that I can easily make by hand. No bread maker or stand mixer needed. Must say thanks again for bringing Dierdre's recipe some attention.
@@LisaQuan Hi Lisa Isn't it amazing. I am so glad you have tried it and are enjoying. I am going to post it again with gram measurement and bake in the oven. I still mix it in the bread machine but I find weighing the ingredients even worked better. Stay tune. Enjoy:)
You did great job with this video!, Gayle! I made this bread following Diedre's video the day before I saw your video and it turned out perfect! Only change I would make is to up the baking time b/c my bread maker was set at 2 lb. for 3 hours and I hope to get a more crunchy crust with a long bake time. I'm hoping to find more Keto bread maker recipes. There is a sourdough keto bread out there on UA-cam made by hand, my next try!. :) Blessings!
Life is so strange, both you and another low carb channel that I follow, Serious Keto, have come up with this recipe from Deidre and I have been looking for a low carb bread recipe to try that uses the oat fiber and vital wheat gluten. Thanks for posting this I'm definitely going to give it a try.
Thanks for sharing all your recipes. I love this🍞 recipe, I have been making it for a couple of years. My loaf rises higher when I put the yeast in last . I also found that the bread can be a bit moist so I sliced it up and left it out to dry for a few hours then put it in a bag and kept it in the fridg. I haven't made it lately because I was told that I was gluten intolerant. Hopefully when I get my auto immune disorder under control I will be able to eat it again.
Hello my dear gayle, today i have bought all the things to make this phantastic bread.thank you so very much for your great recepies. By the way...I startet to laugh, because i have this antic Electric knife too.moulinex,more than 30 years old,but,it works.lovely greatings from Frankfurt, germany,yours Edith.
Hi Edith, I love my electric knife and I'm sure mine is 30 years old as well. I hope you enjoy the bread recipe. Here is a link to my Lupin bread which I honestly can say I like it over this recipe, mind you I like them both!! Good Luck!
When I first started Keto, I overlooked Deidre's Bread as too complicated. I hadn't found Amazon yet, so I was really behind. Fast forward 3yrs. I found Amazon, and refound Deidre's Bread. I dug back out the breadmaker and put it together...this stuff is awesome!! I have gone without a good bread for 3 yrs. I could kick myself. Don't be intimidated, try this.
Hi LA Moon I am so glad you have had the opportunity to be able to make this bread! It is such a game changer. I am giving you a link that I think you will really enjoy, it is almost the same as Deidre's Bread but we sub the flax seed with Lupin Flour and instead of water you can use Cashew milk, but if you don't have cashew milk just use water. I don't find that much of a difference. Here is the link: www.lowcarbrecipeideas.com/low-carb-lupin-flour-bread/ . I enjoy the Lupin Bread even more. Thank you for sharing!
Too many times I've heard "This is great. You won't be able to tell the difference!" and it's always been a huge let down. But you, you I trust and I will try this as soon as I find the energy to do it. However, I detect flax seed so I'm going to sub ground chia seeds and hope it works out. They do have similar qualities, so fingers crossed.
Thank you Species710 (wish I new your real name). It is a very good bread and I honestly don't know if you can tell if there is flax seed in it. I truly would try following the recipe to see. I did get a hint that if you measure every ingredient in grams on a scale you should be very successful. The next time I make it this is what I am going to do.
It's best to make this bread using Diedre's recipe or Keto King with a bread machine. It's best to put the honey and yeast at the end. Gayle's bread is too small because she put the yeast and honey in the beginning. DON"T do it this way. I've already made 7 loaves since two weeks ago when I first discovered this recipe. Mine raises so high it touches the glass. And make sure to use lightly warm water and yeast that is NOT expired.
@@MsBiz888 You are correct I found it worked better when I put the honey and yeast in last. I did that with the oven baked version and am very happy with it. Thank you!
I don't care for the taste of ground flax meal, so I sub equal amount of psyllium husk (not the powder, the one that is more like a tiny flake). I like seedy bread, so I add flax seeds (love them, go figure), sunflower seeds, and chia seeds. I make it in my KitchenAid mixer.
Probably the reason she didn’t suggest warm water is because Zoe breadmakers have a preheat feature built in so she wouldn’t have needed to use warm water.
Hello gayle, that Looks so so very good!!!! I must try it.thank you so very much again for your amazing recepie! !!! You explain what you Do so very good!!!!I love it!! You are so very sympathic! Lovely greetings from Frankfurt, germany,yours Edith
Gayle, About a year ago I ran across the same utube channel. Was very Inspired by her channel. I too hope she is doing fine. Thank you so very much for sharing this wonderful recipe. I have a Breadman Breadmaker I've had for years. To be honest I put it away for years and kept on planning to use it more. And as time passed by just totally overlooked using it. So I'm getting it back out and trying this recipe. I'm absolutely sure that it will be great. God Bless you Gayle for sharing in your collection of creative culinary delights. Love Tamson 😇 💖🐟
@@GayleMcLeod Gayle, that's wonderful for you also. I wonder if other low carb ingredients can be added to this bread recipe just to give some different selection at times. Like adding or zucchini. Just curious. Hmm. 🤔 Love Tamson 😇 💖🐟
The lupin flour in my opinion is way better then the flax seed. Here is the link for my Lupin Bread. I used Cashew Milk in place of water but I have tried both ways and they both are excellent. www.lowcarbrecipeideas.com/low-carb-lupin-flour-bread/ Good Luck!
Gayle, I had to buy more VWG and now I'm going to make a loaf, I'm excited to try this again doing it your way. My first brea machine loaf tasted good, but was no where as pretty as yours! I also wondered about Diedre and why she never did another video. Well, where ever she is, she left a wonderful legacy. You need to share your vacation and pictures with us🙂 Have a great day and thank you for the work you do for us, your faithful followers 😘
Hi Lee, I made another loaf but followed Jackie Stiver's way. She measures every thing and it turned out beautiful. So using your scale measure everything. Go to "Just Jackie Low Carb" she is adding other videos that I am sure you are going to be interested in.
Hi Gayle, the bread turned out beautifully, if I can't put a picture here I will try your website. I also will check the other person you mentioned. I'm so glad you did this bread, it made me try it one more time☺
I'm so glad you tried this recipe! I stumbled upon it a while ago and was wanting to see another video, with another's opinion of it, and you did it! Thanks so much! I thought it looked like she came up with a great recipe, and now we know you think so too :)
If you don't have the oat fiber, I substituted finely ground psyllium husks for the oat fiber. IT WORKED! I bought a bread maker for $6 at a thrift store! I called the store this morning to see if they had a bread maker for sale. They had 4 used bread makers for sale! Although I have nothing to compare this bread to since my oat fiber is on its way to me from Amazon, but I bet the taste won't be that big a difference, or will it? The bread like consistency is amazing!
Oh my gosh I bought a bread maker just for this bread recipe. I have to put liquids in first then dry last make a little well put yeast then cover put honey next to it. Put on 2 pounds med crust comes out perfectly. Water has to be good warm. On 3 rd loaf so far.
Gayle McLeod I bought the SKG Quality life. People are so nice they emailed me and said if had any problems to email them. Then for buying it they sent me a battery pack which cost around $25 if was going to buy it. Plus emailed me back to make sure I got it. I love it!!
Love this bread, I've done both, glad you are sharing. Just a FYI, the yeast eats all the honey, it won't be in your carb count☺ Glad to see you again, I hope you had a fabulous vacation!
This bread is great. I mixed all dry ingredients together til well combines. Except the yeast. Add water at 120F to bread pan. The eggs. Then I poured in the dry flower mixture made a well add the tsp of honey around the well closer to sides of the pan then cubed butter ad dropped in same area of the honey. Add yeast to well the start machine I used the basic mode 2. Lb setting med crust darkness. When raised it hit the lid of the machine . I also only used 3tbs of swerve powder vs 4 tbs. the loaf was huge.
Gayle, We had an electric knife when I was an adolescent. My Dad would carve meat with it. Got to be extremely careful when using on slippery foods. My Mom ended up in ER and stitches in her hand. Still loved the knife though. Very handy and did Excellent job carving. Brought back some wonderful family gathering memories. Love Tamson 😇 💖🐟
I have tried making this bread twice didn't come out good . Thank you so much for showing it step by step. Now I will try it this way thank you sweetie ❤️❤️❤️❤️
I recommend you use this link : www.lowcarbrecipeideas.com/oven-bake-diedres-kitchen-low-carb-bread/ , I did 2 videos and have more success with weighing all my ingredients. Good Luck
Gayle I use Saf Instant yeast and you don't have to proof the yeast. I use hot tap water. just let it run for just a bit and it works great. I put the yeast on top of the honey. I put a video making the bread on my Facebook page today .Just Jackie Low Carb
I love this recipe as well, but have recently learned my husband is intolerant to gluten. I need some ideas of how to continue to make this recipe without the gluten. Any substitutes I can use? thanks in advance for helping.
Hi Gayle, I have done it three times and the same ones that it goes down and deform, that tip of the yeast is, that tip of the yeast is phenomenal, the last time I did it that way and it was more spongy but it still got off, comments please
Ok, it's out of the bread machine, and something went wrong. I have a 2 lb. loaf pan - is that what you used? It appears that all the dough stuck to the right side of the pan, or as though I have a half loaf. Maybe I should have chosen a longer cycle? I chose White. My machine has Low Carb cycle, and I will try that one later. I'm all out of VWG now. The crust is kind of hard. I would go with a light crust, unless you don't mind a hard crust. The flavor is a bit strong, but I could get used to it. The texture is good. I plan on trying it again.
Bread will rise to top if you do it the other way. I made a loaf like that but I didn’t put the water warm enough and turned out that way. Tasted to dense couldn’t eat it. When cooked right way bread is fluffy and awesome taste
Thank you for doing this I have found Deidre's recipe a while back. My son-in-law makes it for me in our bread maker I tried it once to let it mix in the bread maker and then put it into a glass pan to rise and bake, it looked wonderful when I put it in the oven and took it out, then when I took it out and went to get the camera to take a pic and came back it had fallen like someone stuck a pin in it LOL Still tasted wonderful though. Also it had fallen again after made in the bread maker we kinda felt it might be the I think it was instant or quick rise yeast can't remember which one now, we changed the yeast to the original yeast and it hasn't fell since that and we have only done it in the bread maker by putting in all wet ingredients first and then dry with yeast in the middle. The bread is wonderful I even took one whole loaf and cut it into cubes and put it on a cookie sheet in the oven and dehydrated it for a dressing, Hopefully I can make that this week.
Hi Evelyn Isn't that interesting that it was falling. I have ready other comments the same as yours. It must be the yeast being used. I am going to order Saf Instant yeast and one of my followers weighs all of her ingredients and swears by it and she make beautiful bread. So this is my plan for the next time I make the bread. If I can get it perfect I will report my results. Thank you for commenting:)
@@GayleMcLeod thanks I hope so It si wonderful bread. I am just sure it had something to do with the yeast. I considered ordering the Saf instant The one that fell worst for us was Fleischmann's Instant Dry Yeast I hope the Saf works better. We did use the regular yeast and didn't have the problem of the bread falling after it was baked.
@@GayleMcLeod made about 15 to 20 loaves and have had hit and miss episodes with falling and collapsing ...Ive use fast rising and regular yeast...same problem..if SAF yeast helps out Id appreciate an update..thanks
@@1954evelyn Google to see what you altitude is where you are living. If you live in a high altitude area you might have to adjust your recipe. I live in Ontario and it is only approx 730 altitude and have not had any trouble. These are suggestions from people who have tried:
I finally figured out how to make this bread rise at 6500 feet. I cut the yeast down to 2 tsp. I heated hot water in a measuring cup and put it with the dough in the microwave. The dough rose higher than the bread in this video. Wow! I live at 6500 feet so I added a 1/4 of liquid and 2 tablespoons of psyllium husk. I baked it at 400 degrees for 35 minutes because my second loaf was not fully baked. This loaf was my best yet. I am still not getting the rise you do but it is much better with the Saf yeast. I tried this recipe out today. I had a similar problem to numerous others, it was way too wet. It did rise pretty well but I didn't have the correct size pan so it never did get very tall. Flavor was pretty good but maybe a little heavy on the flax taste, at least for my taste. Texture was good and it was soft and moist, though perhaps a bit more dense than I expected it might be. I think I will try some tweaks to see whether they help. Mainly, I'll try lowering the proportions of water and flax meal and increasing the gluten and oat fiber to see how that affects the bread. I think there is good potential here. It may be that I'm just a little higher in elevation than some, I'm at about 2,000 ft, and that might have some bearing. Overall, I'm pretty pleased! I love this recipe! I did have some trouble getting the bread just right due to the coastal Georgia humidity. The flavor was always great, it just wouldn't rise. I found that adding 1 tablespoon of psyllium husk powder in place of the xanthan gum did the trick. My bread rises beautifully now! What is your sea level? State/City location? I live in southwest Louisiana and after over an hour, my dough has not risen either. I will try the psyllium husk next time! Hopefully this helps!
@@GayleMcLeod Thank you for the quick reply mine is 547 I'm in Ohio USA We will just keep trying to get the perfect one and trying some others suggestions, but until then this tastes wonderful even if it does fall a little :)
Thanks for the video. Really want to try it but living in South Africa and oat fiber is nowhere to be found and Amazon do not ship oat fiber to this country. What can I try as a substitute?
This recipe that Diedre came up with is amazing. Have been making this bread for little over 6 months. Hadn't used my bread maker in over 19 years. So glad I held onto it. Finally putting it to good use. Hope you enjoy your bread as much as I have.
I made Deidre’s bread machine bread yesterday and it had a good rise and taste was very good but the crust is very tough and rubbery. I followed her recipe exactly except for using a tsp of sugar instead of honey. What could have went wrong?
Hi Gayle - At the time of writing, oat fibre is very difficult to find and is sold out on Amazon. Is there a good replacement? I used Psyllium husk and it worked but is there anything else I can use? Almond flour? Coconut flour?
I do not think it is over whelming, I do have the other bread which is amazing without the flaxseed: www.lowcarbrecipeideas.com/low-carb-lupin-flour-bread/
Hi, Diedre made an “ I’m back” video a couple of months ago! YAY!! 😍 I’m a Diedre’s Kitchen subscriber, saw your title & wanted to check out how your bread turned out. Looks amazing! Your egg salad sandwich looks yummy! Thanks for sharing! 🙂
Hi, I am new to Keto, used to make bread in machine, thinking to make Keto bread for health reason. I have questions, mind to advise in order to start: if I must use Swerve, Sukrin? could I use regular raw sugar, if so, could I not using honey? What is the reason to use Xanthum gum? Very sorry for I am new to this subject, waiting for your kind reply. Thanks! bless you!
I would say you can use raw sugar in place of the honey. Xanthan gum locks in moisture to the dough, while also providing structure, so your loaf will hold its shape while baking and slice up perfectly when cooled. I hope this helps. Take Care!
Great tasting bread, found the same recipe from Keto King, a couple weeks ago. I was enjoying making this recipe until my breadmaker for 10. a Breadman I bought it 2nd hand, it is very inconsistent. Out of about 5 uses the bread has twice fallen while baking, one time it rose so high it forced the lid to be ajar. I also wish to thank you for the helpful hint about the honey on the measuring spoon. It really makes a difference. I will try and use the Breadman to blend the dough and bake it the traditional way, as you posted. Really enjoy so many of your videos and the recipes.
You are very welcome Lisa, This last time I made the dough in the bread machine, removed it and put in a greased loaf pan let it rise and bake. I weighed all the ingredients and It turned out beautiful. Keep working at it:)
I am slightly concerned about something: it looks like if you remove the sweetener then the carbs go up - right? i.e. Keto King making this same recipe say that there are 40g Net Carbs (183g total carbs - 83g fibre - 60g sugar alcohols), so the deduction of 60 grams from the sweetener is crucial in that. I don't want my bread to be sweet / sweetened (it's a UK thing I guess). Do I have to put up with more carbs to get unsweetened bread?
Hi Julian You will find that the bread is not sweet, if you try it and think it is I will be surprised. This is my calculation : 16 slices, 2.2Carbs , 1.1 net carb per slice. You need the honey to make the yeast work and it is eliminated because the yeast basically eats it up. Give it a try, good luck!
They do not I was diabetic now in remission since doing KETO. I made this bread last night. Checked my dexcom reading at one hr. 96 checked it at 2 hr 96 again this bread did not effect my blood sugars at all. Reason for the dexcom continuous glucose monitoring I am in a study effects of KETO and blood sugar management
Good Morning! Here is a link and hopefully it helps. healthyeating.sfgate.com/vital-wheat-gluten-substitutes-11667.html I have not tried this but it could be an option. Take Care and Stay Save!
Does your bread rise too high? Mine keeps rising so much that my lid raises so I'm wanting to learn how to use the dough setting only. My question is will it rise twice in the dough setting. I'm wanting to take it out to finish rising and then bake in the oven. Should I let the entire 1hr 30 minute dough cycle complete and then let it rise in the oven?
Hi There I do not let it rise in the bread maker. Once the bread maker stops mixing then take it out knead a couple of times and put it in a greased loaf pan, spray plastic wrap and cover. What I like to do is boil some water and put the container in the microwave with the covered bread dough and let it rise. Then bake in the oven. I did 2 videos , one doing the complete bread in bread maker and the other using the bread maker and then taking out let rise and bake in oven. I like it baked in the oven better! I hope this helps.
This recipe is really gaining ground. Maybe the keto police gave Deirdre trouble. Gayle, many people are using whey protein isolate in the baked goods with positive results. The hungry elephant videos is where I learned how to implement Whey Protein.
Thank you Paula for this information. There is so much to learn and I appreciate your tip. I will check out The Hungry Elephant videos and see if I can make some delish recipes with this ingredient. Thank you again:)
It's best to make this bread using Diedre's recipe or Keto King with a bread machine. It's best to put the honey and yeast at the end. Gayle's bread is too small because she put the yeast and honey in the beginning. DON"T do it this way. I've already made 7 loaves since two weeks ago when I first discovered this recipe. Mine raises so high it touches the glass. And make sure to use lightly warm water and yeast that is NOT expired.
No, it is very simple If you have an industrial mixer you add the warm water, yeast and make sure it bubbles then add the honey. Add all the ingredients. Using the Dough Hook on your machine, turn it on med and mix well. Should take about 7 minutes. Take out of bowl, shape it and place in a greased loaf pan. It will be amazing. Tip: Lately my loaf has fallen so when the timer goes off in the oven. Shut the oven off and open the door slight and let the bread sit and cool down in the oven. It came out beautifully. Good Luck:)
I've made this recipe twice and both times the bread did not rise. I went out and bought fresh yeast. Do you have any idea why it would not rise? I live in California .
I put 2 videos up for Diedre's Bread and here is the link I would recommend you using: www.lowcarbrecipeideas.com/oven-bake-diedres-kitchen-low-carb-bread/ , I found it worked better to mix in the bread machine and then remove, kneed just a little bit to form the shape, put in a greased loaf pan, let rise and bake. You said you just bought new yeast. Take some and put it in water to see if it gets activated. Make sure you are using a Quick Rise Instant yeast, I used a bread machine yeast and it did not work at all for me. Good Luck:)
I live in San Lorenzo California. It's near Oakland and about 30 minutes from San Francisco. Thanks so much for replying. I feel bad wasting all of my ingredients.😣
I have this in my breadmaker right now! Have a question, having never used a bread machine before... Why can't we just mix all the dry ingredients together instead of having to layer them?
I don't know the science of the ingredients but my understanding is the yeast eats up the honey so the honey has no count for carbs. I have not tried sugar for a substitute. Good Luck I redid this video with gram measurements and have been more successful with it. Here is the link: www.lowcarbrecipeideas.com/oven-bake-diedres-kitchen-low-carb-bread/
@@furysmith6564 Yeast is the ingredient that makes dough rise and strengthen the glutens. There are two main types of yeast that you'll find in the grocery store-active dry or instant rise (sometimes called quick rise or rapid-rise). Active-dry yeast is the variety that the majority of recipes call for. To use active-dry yeast, dissolve one packet of yeast in ¼ cup of warm water (approximately 110°F) and one teaspoon of sugar for 10 minutes. Once the yeast blooms (when it has fully dissolved and starts to bubble), the mixture can be added to the other ingredients. (If the mixture doesn't bloom, this is a sign that the yeast dead). By comparison, instant dry yeast does not need to be proofed in warm water and can be directly added to dry ingredients such as flour and salt. Instant yeast particles are smaller, which allows them to dissolve more quickly. The benefit of baking with active-dry yeast is that by blooming it in water, you can guarantee that it's still alive. If you add instant yeast to a mixture of flour and salt, there's no way to know for sure if it's still alive. www.marthastewart.com/7975974/why-kitchen-scale-essential-home-baking
I am a little lazy so I tried this recipe in my bread maker but it expanded so much, it was pushing against glass in the window. Then I could not get it out, it got stuck to the metal piece on the bottom. By the time I finally freed it, it looked like a stretched out deflated mushroom. It tasted good though. Today I made it with a hand mixer and made two smaller loafs. Much better shape.
I made a monstrosity the first go round... Make sure you're using the correct settings for the measurements. The recipe is for 2lbs, make sure your machine makes 2lb loaves. Also, I put the yeast in last, separate from the water. I used stevia and erythrotol(sure I butchered that), my next two loaves were perfect. Also, don't use "quick rise" yeast, I used the "active dry". Last thing, make sure you know if your machine wants the wet ingredients pre-mixed or not... That's where I messed up, and some machines require the wet in first. Hope that helps.
If you go out and buy a low carb loaf you will find it is very costly and the bread is not as tasty as this recipe! I think in the long run you get a great bread and not spending as much!
haydeh abdolahian I buy Locarno bread in my area and one loaf is $19.00. I am so happy with this recipe. My husband is now a diabetic and we are testing his blood sugar with different recipes. So far her recipe is the best and cheapest over all!
I'm curious as to why you are using Hellman's mayonnaise when you're making keto low carb bread. It's as if you want to eat healthy making this bread but then you seem to defeat the purpose with that horrible mayo! Have you ever checked the ingredients of that stuff? 😝 I use *Chosen Foods* Avocado Oil mayonnaise. Much better!
Deidre is recovering from a hip replacement. Working on more great keto recipes including an amazing pizza crust.
I am very happy she is doing well! Looking forward to her come back with awesome recipes!!
I made this last night and it is BOMB!! Tastes just like real bread. I followed the exact order you added the ingredients and it turned out beautifully! Thank you for experimenting and giving us helpful hints so we are successful!
I am so glad you enjoyed. It is the best so far!
Hi Gayle, I tried an adaptation of Diedre's recipe based on another youtuber.
She swapped out the flax for Lupin flour, and the water for cashew milk.
I made it today......it tasted more like white bread. I immediately ordered more Lupin flour because this bread is amazing.
Thank you for this information, I will have to check this flour out!
Thanks a lot for sharing! I've just made the original and the flax seed after taste is pretty strong. Amazing texture though. I will experiment with the lupin flour!!!
I made 7 loaves since I found this recipe of Diedre 2 weeks ago but used the modified version of Keto King. Looking at your loaf, it looks smaller than the ones I am making. So, putting the yeast at the end is way better than doing it in the beginning. I will keep doing the way Keto King and Diedre. Mine is perfect everytime.
Yes I did 2 videos, the second one I measured all the ingredients and put the yeast in last. www.lowcarbrecipeideas.com/oven-bake-diedres-kitchen-low-carb-bread/ and mixed in the bread maker, removed it and let it rise and bake in oven. They have been perfect every time. Great recipe!
Gayle- Jackie here. I push the 2 lb on my bread maker and make it exactly like Deidres. It raises so high it touches the glass. make it every sunday. love it
That is awesome!
Good morning from a cold and snowy town near London, England. I made this bread in my breadmaker yesterday and it is excellent!
I am so glad you are enjoying! with the same cold and snowy town near London Ontario Canada. Take Care and enjoy:)
@@GayleMcLeod
Thank you. I suspect that your cold and snowy is a lot colder and snowier than here!
Hi Gayle. Wow. My first cousin who was also my best friend passed away 2 weeks ago. As would be expected, I am very sad. I was praying this morning and asked if she could give me a sign that she is OK and at peace. And here is your video - Deirdre's Low Carb Bread. That is my cousin's name. Coincidence or not, I feel much better. Thank you for a recipe that I will absolutely make over the weekend and thank you for posting it today. You are very much appreciated and were missed while you were gone.
Oh Alison,
I am so sorry for your loss, it is hard enough to lose a cousin but to be your best friend:( Slowly time will heal and hopefully lovely memories will fill that void. Isn't that interesting my recipe and your friend Deidre. I would say that it was a sign, I hope that gives you peace.
You take care I will be talking to you soon! God Bless You and Your Family!
Hello Gayle !
Thank you so much for your excellent video and presentation.
The bread looks so delicious.
God bless !
Thank you, enjoy:)
So glad I found this video🙏🏻 my bread maker is on the way and I just ordered these ingredients online. Can’t wait to try🤤😊
Hi K R
The bread is great but I would like to share my other video where I substituted lupin flour for flax seed, I even like it better. www.lowcarbrecipeideas.com/low-carb-lupin-flour-bread/ Good Luck
Have made Deidre's bread several times. Have even made it cinnamon "sugar". This is very good and comes out amazing in a bread maker.
Mine is delicious but should have risen more. I'll work on it!
Thank you for trying Diedre's recipe and showing us the how to. Your video came up on my recommended page and I'm so glad. I've also watched both of Diedre's videos so I don't miss anything when I attempt to make it. Just need one ingredient and I'm good to go.
Good Luck Lisa, I hope it goes well, please report back:)
@@GayleMcLeod Oh Gayle. I made the bread today and just tried a slice. While it's not 100% identical to a full wheat based bread, it's marvelous! The texture is slightly bouncier but I toasted a slice, spread on some butter, and it was terrific. I'm so happy to have a low carb bread recipe that I can easily make by hand. No bread maker or stand mixer needed. Must say thanks again for bringing Dierdre's recipe some attention.
@@LisaQuan
Hi Lisa
Isn't it amazing. I am so glad you have tried it and are enjoying. I am going to post it again with gram measurement and bake in the oven. I still mix it in the bread machine but I find weighing the ingredients even worked better. Stay tune. Enjoy:)
You did great job with this video!, Gayle! I made this bread following Diedre's video the day before I saw your video and it turned out perfect! Only change I would make is to up the baking time b/c my bread maker was set at 2 lb. for 3 hours and I hope to get a more crunchy crust with a long bake time. I'm hoping to find more Keto bread maker recipes. There is a sourdough keto bread out there on UA-cam made by hand, my next try!. :) Blessings!
Hmm, sour dough bread sounds delish!
Deidre most definitely said to use warm water for the bread machine.
Life is so strange, both you and another low carb channel that I follow, Serious Keto, have come up with this recipe from Deidre and I have been looking for a low carb bread recipe to try that uses the oat fiber and vital wheat gluten. Thanks for posting this I'm definitely going to give it a try.
Hi Sally,
Here is a link that you might be interested in: www.lowcarbrecipeideas.com/low-carb-lupin-flour-bread/ , Both breads are great! Enjoy
@@GayleMcLeod thanks Gayle, bread is the one thing that I really miss, so a good one is worth the effort.😁
Thanks for sharing all your recipes. I love this🍞 recipe, I have been making it for a couple of years. My loaf rises higher when I put the yeast in last . I also found that the bread can be a bit moist so I sliced it up and left it out to dry for a few hours then put it in a bag and kept it in the fridg. I haven't made it lately because I was told that I was gluten intolerant. Hopefully when I get my auto immune disorder under control I will be able to eat it again.
Thank you for the tip! I hope your health improves. I have sent a pray your way:)
Hi, can you yell me how you do the yeast last? Is it already mixed with water and honey when you pour it?
Thanks so much Gayle. I just ordered the oat fiber and vital gluten (non gmo) from Amazon. : )
Its really good, I've done both ways, but prefer the bread maker. Hope you like it☺
I would love to have you report back so everyone can see you results!
Loved the idea for getting all the honey off the spoon
Hello my dear gayle, today i have bought all the things to make this phantastic bread.thank you so very much for your great recepies. By the way...I startet to laugh, because i have this antic Electric knife too.moulinex,more than 30 years old,but,it works.lovely greatings from Frankfurt, germany,yours Edith.
Hi Edith,
I love my electric knife and I'm sure mine is 30 years old as well. I hope you enjoy the bread recipe.
Here is a link to my Lupin bread which I honestly can say I like it over this recipe, mind you I like them both!!
Good Luck!
When I first started Keto, I overlooked Deidre's Bread as too complicated. I hadn't found Amazon yet, so I was really behind. Fast forward 3yrs. I found Amazon, and refound Deidre's Bread. I dug back out the breadmaker and put it together...this stuff is awesome!! I have gone without a good bread for 3 yrs. I could kick myself. Don't be intimidated, try this.
Hi LA Moon
I am so glad you have had the opportunity to be able to make this bread! It is such a game changer. I am giving you a link that I think you will really enjoy, it is almost the same as Deidre's Bread but we sub the flax seed with Lupin Flour and instead of water you can use Cashew milk, but if you don't have cashew milk just use water. I don't find that much of a difference. Here is the link: www.lowcarbrecipeideas.com/low-carb-lupin-flour-bread/ . I enjoy the Lupin Bread even more. Thank you for sharing!
Thank you for sharing this lovely recipe, I made it yesterday and is very light and tasty 😘😘
I am so happy to tried this bread and are enjoying it! Take Care!!
Too many times I've heard "This is great. You won't be able to tell the difference!" and it's always been a huge let down. But you, you I trust and I will try this as soon as I find the energy to do it. However, I detect flax seed so I'm going to sub ground chia seeds and hope it works out. They do have similar qualities, so fingers crossed.
Thank you Species710 (wish I new your real name). It is a very good bread and I honestly don't know if you can tell if there is flax seed in it. I truly would try following the recipe to see. I did get a hint that if you measure every ingredient in grams on a scale you should be very successful. The next time I make it this is what I am going to do.
It's best to make this bread using Diedre's recipe or Keto King with a bread machine. It's best to put the honey and yeast at the end. Gayle's bread is too small because she put the yeast and honey in the beginning. DON"T do it this way. I've already made 7 loaves since two weeks ago when I first discovered this recipe. Mine raises so high it touches the glass. And make sure to use lightly warm water and yeast that is NOT expired.
@@MsBiz888 You are correct I found it worked better when I put the honey and yeast in last. I did that with the oven baked version and am very happy with it. Thank you!
I don't care for the taste of ground flax meal, so I sub equal amount of psyllium husk (not the powder, the one that is more like a tiny flake). I like seedy bread, so I add flax seeds (love them, go figure), sunflower seeds, and chia seeds. I make it in my KitchenAid mixer.
@@hillshounds Excellent!
Probably the reason she didn’t suggest warm water is because Zoe breadmakers have a preheat feature built in so she wouldn’t have needed to use warm water.
Hello gayle, that Looks so so very good!!!! I must try it.thank you so very much again for your amazing recepie! !!! You explain what you Do so very good!!!!I love it!! You are so very sympathic! Lovely greetings from Frankfurt, germany,yours Edith
Thank you, Enjoy Edith:)
Gayle,
About a year ago I ran across the same utube channel. Was very Inspired by her channel. I too hope she is doing fine. Thank you so very much for sharing this wonderful recipe. I have a Breadman Breadmaker I've had for years. To be honest I put it away for years and kept on planning to use it more. And as time passed by just totally overlooked using it. So I'm getting it back out and trying this recipe. I'm absolutely sure that it will be great. God Bless you Gayle for sharing in your collection of creative culinary delights. Love Tamson 😇 💖🐟
Its been years since I have used mine also. Once again it is active:)
@@GayleMcLeod Gayle, that's wonderful for you also. I wonder if other low carb ingredients can be added to this bread recipe just to give some different selection at times. Like adding or zucchini. Just curious. Hmm. 🤔 Love Tamson 😇 💖🐟
@@GayleMcLeod Or adding cheeses to ingredients maybe.
Looks Amazing. I saw Deidre's recipe. I think I will try it with the lupin flour instead of the flax meal. Thank you so much for the video!!
The lupin flour in my opinion is way better then the flax seed. Here is the link for my Lupin Bread.
I used Cashew Milk in place of water but I have tried both ways and they both are excellent.
www.lowcarbrecipeideas.com/low-carb-lupin-flour-bread/ Good Luck!
It sure looks good Gayle . I would love it toasted with butter . thanks you
Hi Barbara
I toasted mine twice this morning and was pleased.
Gayle, I had to buy more VWG and now I'm going to make a loaf, I'm excited to try this again doing it your way. My first brea machine loaf tasted good, but was no where as pretty as yours! I also wondered about Diedre and why she never did another video. Well, where ever she is, she left a wonderful legacy.
You need to share your vacation and pictures with us🙂 Have a great day and thank you for the work you do for us, your faithful followers 😘
Hi Lee,
I made another loaf but followed Jackie Stiver's way. She measures every thing and it turned out beautiful. So using your scale measure everything. Go to "Just Jackie Low Carb" she is adding other videos that I am sure you are going to be interested in.
Sorry, she is on facebook
Hi Gayle, the bread turned out beautifully, if I can't put a picture here I will try your website. I also will check the other person you mentioned. I'm so glad you did this bread, it made me try it one more time☺
@@leann5213 Super!
I'm so glad you tried this recipe! I stumbled upon it a while ago and was wanting to see another video, with another's opinion of it, and you did it! Thanks so much! I thought it looked like she came up with a great recipe, and now we know you think so too :)
For sure, I hope you try it!
If you don't have the oat fiber, I substituted finely ground psyllium husks for the oat fiber. IT WORKED! I bought a bread maker for $6 at a thrift store! I called the store this morning to see if they had a bread maker for sale. They had 4 used bread makers for sale! Although I have nothing to compare this bread to since my oat fiber is on its way to me from Amazon, but I bet the taste won't be that big a difference, or will it? The bread like consistency is amazing!
You can also substitute the oat fiber with ground chia seed. Get much nutrients
Thanks for that. I just found out that we have an oat allergy.
Oh my gosh I bought a bread maker just for this bread recipe. I have to put liquids in first then dry last make a little well put yeast then cover put honey next to it. Put on 2 pounds med crust comes out perfectly. Water has to be good warm. On 3 rd loaf so far.
How exciting, what bread maker brand did you buy?
Gayle McLeod I bought the SKG Quality life. People are so nice they emailed me and said if had any problems to email them. Then for buying it they sent me a battery pack which cost around $25 if was going to buy it. Plus emailed me back to make sure I got it. I love it!!
@@SearchingForTruth13 That is wonderful, sharing this helps others when shopping for a bread maker!
Thank you:)
Hi Gayle, I have also made Diedre`s low carb bread many times since finding her video and its the best I have found, sad to hear she has passed.
Oh My Tina
Is this true? I have not heard, I am so sad, I'll pray for her family:(
She didn't pass. She posted an "I'm back" video on 7/2/19
ua-cam.com/video/hY-oJapMf4o/v-deo.html
Love this bread, I've done both, glad you are sharing. Just a FYI, the yeast eats all the honey, it won't be in your carb count☺ Glad to see you again, I hope you had a fabulous vacation!
Hi Lee
I did have an amazing trip and glad to be back. Yes that is quite interesting how that works with the yeast and honey!
This bread is great. I mixed all dry ingredients together til well combines. Except the yeast. Add water at 120F to bread pan. The eggs. Then I poured in the dry flower mixture made a well add the tsp of honey around the well closer to sides of the pan then cubed butter ad dropped in same area of the honey. Add yeast to well the start machine I used the basic mode 2. Lb setting med crust darkness. When raised it hit the lid of the machine . I also only used 3tbs of swerve powder vs 4 tbs. the loaf was huge.
Robert, I am so glad you have enjoyed the bread. I have not had my bread hit the top of the glass, I'll have to try it your way. thank you!
What kind of yeast did you use?
Gayle,
We had an electric knife when I was an adolescent. My Dad would carve meat with it. Got to be extremely careful when using on slippery foods. My Mom ended up in ER and stitches in her hand. Still loved the knife though. Very handy and did Excellent job carving. Brought back some wonderful family gathering memories. Love Tamson 😇 💖🐟
You are correct you have to be very careful! I still love my knife:)
@@GayleMcLeod I think I'm going to look out for buying one. Forgot how convenient they are.
@@tamsondarland8951 check out salvation army:)
@@GayleMcLeod I got one at Wal-Mart, no brand name for 7dollars marked down, especially for slicing bread☺
I have tried making this bread twice didn't come out good . Thank you so much for showing it step by step. Now I will try it this way thank you sweetie ❤️❤️❤️❤️
I recommend you use this link : www.lowcarbrecipeideas.com/oven-bake-diedres-kitchen-low-carb-bread/ , I did 2 videos and have more success with weighing all my ingredients. Good Luck
@@GayleMcLeod thank you dear ❤️❤️
When you mentioned buttering your bread first i thought oh shes a northerner😅. My mother always did!! Long Island NY.
Ontario, Canada:)
Wouldnt it be easier to mix this in a small bowl and after 7 minutes pour it into the bread machine?
Gayle I use Saf Instant yeast and you don't have to proof the yeast. I use hot tap water. just let it run for just a bit and it works great. I put the yeast on top of the honey. I put a video making the bread on my Facebook page today .Just Jackie Low Carb
I just watched your video and your bread looks amazing. I am going to keep working on it until I get it right. Why do you like dark flax seed better?
@@GayleMcLeod It has a sweeter taste. I was surprised that I did but I recently changed to the brand I am using from Walmart and it is also organic.
@@jackie1710g I'll check it out!
@Jackie Stiver Oh hi! Love your fb page!
My Bread is the size of regular bread. It actually rises really big and is beautiful.
Thank you for the tip. I don't know much about bread and appreciate the suggestions!
Thanks a lot, your reply very helpful. Bless you!
Enjoy!
I love this recipe as well, but have recently learned my husband is intolerant to gluten. I need some ideas of how to continue to make this recipe without the gluten. Any substitutes I can use? thanks in advance for helping.
Sorry for the delay Stephanie
I do not have a substitution at this time.
Hi Gayle,
I have done it three times and the same ones that it goes down and deform, that tip of the yeast is, that tip of the yeast is phenomenal, the last time I did it that way and it was more spongy but it still got off, comments please
Thank you Gayle, God bless.🇬🇧
Merry Christmas to You and Your Family!
I will give this a try tomorrow. Thanks!
Please get back to me!
Ok, it's out of the bread machine, and something went wrong. I have a 2 lb. loaf pan - is that what you used? It appears that all the dough stuck to the right side of the pan, or as though I have a half loaf. Maybe I should have chosen a longer cycle? I chose White. My machine has Low Carb cycle, and I will try that one later. I'm all out of VWG now. The crust is kind of hard. I would go with a light crust, unless you don't mind a hard crust. The flavor is a bit strong, but I could get used to it. The texture is good. I plan on trying it again.
grill cheese that's what I would like to try with it
It is a delicious choice! Enjoy!!!
Diedre did mention using warm water with the bread maker.
Bread will rise to top if you do it the other way. I made a loaf like that but I didn’t put the water warm enough and turned out that way. Tasted to dense couldn’t eat it. When cooked right way bread is fluffy and awesome taste
Thank you Christina!
You are so right Gayle. This has to be the best keto bread out there!
Thank you for doing this I have found Deidre's recipe a while back. My son-in-law makes it for me in our bread maker I tried it once to let it mix in the bread maker and then put it into a glass pan to rise and bake, it looked wonderful when I put it in the oven and took it out, then when I took it out and went to get the camera to take a pic and came back it had fallen like someone stuck a pin in it LOL Still tasted wonderful though.
Also it had fallen again after made in the bread maker we kinda felt it might be the I think it was instant or quick rise yeast can't remember which one now, we changed the yeast to the original yeast and it hasn't fell since that and we have only done it in the bread maker by putting in all wet ingredients first and then dry with yeast in the middle.
The bread is wonderful I even took one whole loaf and cut it into cubes and put it on a cookie sheet in the oven and dehydrated it for a dressing, Hopefully I can make that this week.
Hi Evelyn
Isn't that interesting that it was falling. I have ready other comments the same as yours. It must be the yeast being used. I am going to order Saf Instant yeast and one of my followers weighs all of her ingredients and swears by it and she make beautiful bread. So this is my plan for the next time I make the bread. If I can get it perfect I will report my results. Thank you for commenting:)
@@GayleMcLeod thanks I hope so It si wonderful bread. I am just sure it had something to do with the yeast. I considered ordering the Saf instant The one that fell worst for us was Fleischmann's Instant Dry Yeast I hope the Saf works better. We did use the regular yeast and didn't have the problem of the bread falling after it was baked.
@@GayleMcLeod made about 15 to 20 loaves and have had hit and miss episodes with falling and collapsing ...Ive use fast rising and regular yeast...same problem..if SAF yeast helps out Id appreciate an update..thanks
@@1954evelyn Google to see what you altitude is where you are living. If you live in a high altitude area you might have to adjust your recipe. I live in Ontario and it is only approx 730 altitude and have not had any trouble.
These are suggestions from people who have tried:
I finally figured out how to make this bread rise at 6500 feet. I cut the yeast down to 2 tsp. I heated hot water in a measuring cup and put it with the dough in the microwave. The dough rose higher than the bread in this video. Wow!
I live at 6500 feet so I added a 1/4 of liquid and 2 tablespoons of psyllium husk. I baked it at 400 degrees for 35 minutes because my second loaf was not fully baked. This loaf was my best yet. I am still not getting the rise you do but it is much better with the Saf yeast.
I tried this recipe out today. I had a similar problem to numerous others, it was way too wet. It did rise pretty well but I didn't have the correct size pan so it never did get very tall. Flavor was pretty good but maybe a little heavy on the flax taste, at least for my taste. Texture was good and it was soft and moist, though perhaps a bit more dense than I expected it might be. I think I will try some tweaks to see whether they help. Mainly, I'll try lowering the proportions of water and flax meal and increasing the gluten and oat fiber to see how that affects the bread. I think there is good potential here. It may be that I'm just a little higher in elevation than some, I'm at about 2,000 ft, and that might have some bearing. Overall, I'm pretty pleased!
I love this recipe! I did have some trouble getting the bread just right due to the coastal Georgia humidity. The flavor was always great, it just wouldn't rise. I found that adding 1 tablespoon of psyllium husk powder in place of the xanthan gum did the trick. My bread rises beautifully now!
What is your sea level? State/City location?
I live in southwest Louisiana and after over an hour, my dough has not risen either. I will try the psyllium husk next time!
Hopefully this helps!
@@GayleMcLeod Thank you for the quick reply mine is 547 I'm in Ohio USA We will just keep trying to get the perfect one and trying some others suggestions, but until then this tastes wonderful even if it does fall a little :)
I just made it and it is 👌. Thanks
That looks amazing !!!!!! tfs 🌸🌸🌸🌸🌸
It is the best so far!
Glad you are back hope your vacation was good. Missed ya tho
Thank you Cheryl:)
We had a great vacation!
Thanks for the video. Really want to try it but living in South Africa and oat fiber is nowhere to be found and Amazon do not ship oat fiber to this country. What can I try as a substitute?
Ill send you one
I need to get my bread machine out. I haven't used it in so long.
It's worth using it!
This recipe that Diedre came up with is amazing. Have been making this bread for little over 6 months. Hadn't used my bread maker in over 19 years. So glad I held onto it. Finally putting it to good use. Hope you enjoy your bread as much as I have.
I made Deidre’s bread machine bread yesterday and it had a good rise and taste was very good but the crust is very tough and rubbery. I followed her recipe exactly except for using a tsp of sugar instead of honey. What could have went wrong?
Hello there! I don't think you have done anything wrong. I have not made it in a while but if I remember correctly the crust was a bit rubbery.
Thank you Gayle
Hi Gayle - At the time of writing, oat fibre is very difficult to find and is sold out on Amazon. Is there a good replacement? I used Psyllium husk and it worked but is there anything else I can use? Almond flour? Coconut flour?
Ground chia seed
Is this recipe too much for the Dash 1 1/2 # bread machine?
I don't know the answer to this Sandy!
Thanks for answering anyway.
Wonder if you could double this. I have a 2 lb. Machine,a and it makes a pretty small loaf. What about the.yeast? Need to double that too?
Hi Susan,
I would say yes!!
@@GayleMcLeod thanks so much!
@@susancichowic1064 Enjoy!
Is the Flax seed taste overwhelming? Texture looks amazing.. just wanna make sure the flax taste it overwhelming.
I do not think it is over whelming, I do have the other bread which is amazing without the flaxseed: www.lowcarbrecipeideas.com/low-carb-lupin-flour-bread/
Hi, Diedre made an “ I’m back” video a couple of months ago! YAY!! 😍
I’m a Diedre’s Kitchen subscriber, saw your title & wanted to check out how your bread turned out.
Looks amazing! Your egg salad sandwich looks yummy! Thanks for sharing! 🙂
Yes Diedre's bread is very good, I was hoping she would show us some more good stuff. I guess we will have to be patient:) Take Care!
Hi, I am new to Keto, used to make bread in machine, thinking to make Keto bread for health reason. I have questions, mind to advise in order to start: if I must use Swerve, Sukrin? could I use regular raw sugar, if so, could I not using honey? What is the reason to use Xanthum gum? Very sorry for I am new to this subject, waiting for your kind reply. Thanks! bless you!
I would say you can use raw sugar in place of the honey. Xanthan gum locks in moisture to the dough, while also providing structure, so your loaf will hold its shape while baking and slice up perfectly when cooled. I hope this helps. Take Care!
Great tasting bread, found the same recipe from Keto King, a couple weeks ago. I was enjoying making this recipe until my breadmaker for 10. a Breadman I bought it 2nd hand, it is very inconsistent. Out of about 5 uses the bread has twice fallen while baking, one time it rose so high it forced the lid to be ajar. I also wish to thank you for the helpful hint about the honey on the measuring spoon. It really makes a difference. I will try and use the Breadman to blend the dough and bake it the traditional way, as you posted. Really enjoy so many of your videos and the recipes.
You are very welcome Lisa,
This last time I made the dough in the bread machine, removed it and put in a greased loaf pan
let it rise and bake. I weighed all the ingredients and It turned out beautiful. Keep working at it:)
Gayle i have looked everywhere for it in Canada but can’t find it
Betty Martin ......the ingredients can be found on Amazon, or Low Carb Grocery, Low Carb Canada, www.sweetandsprouted.ca.
Hope this helps.
I am slightly concerned about something: it looks like if you remove the sweetener then the carbs go up - right? i.e. Keto King making this same recipe say that there are 40g Net Carbs (183g total carbs - 83g fibre - 60g sugar alcohols), so the deduction of 60 grams from the sweetener is crucial in that.
I don't want my bread to be sweet / sweetened (it's a UK thing I guess). Do I have to put up with more carbs to get unsweetened bread?
Hi Julian
You will find that the bread is not sweet, if you try it and think it is I will be surprised. This is my calculation : 16 slices, 2.2Carbs , 1.1 net carb per slice. You need the honey to make the yeast work and it is eliminated because the yeast basically eats it up. Give it a try, good luck!
Some people dont understand the carbs are so low in this bread and have been so rude in the comments that may have discouraged her.
They do not I was diabetic now in remission since doing KETO. I made this bread last night. Checked my dexcom reading at one hr. 96 checked it at 2 hr 96 again this bread did not effect my blood sugars at all. Reason for the dexcom continuous glucose monitoring I am in a study effects of KETO and blood sugar management
Thank you for sharing this.
Thanks for the recipe, it is pronounced 'z'anthan gum, like xylaphone. :-)
I was just getting ready to make the exact comment :)
Thank you Joe, I was studdering through it!
Some people say ex-zylophone. Yes, its wrong! Xylitol is the correct pronunciation like zylophone .🤗
Which way did you find was better the one with yeast first or yeast last? Thank you. Take care.
Is there anything that we can replace the vital wheat gluten with please?
Good Morning!
Here is a link and hopefully it helps. healthyeating.sfgate.com/vital-wheat-gluten-substitutes-11667.html I have not tried this but it could be an option.
Take Care and Stay Save!
Does your bread rise too high? Mine keeps rising so much that my lid raises so I'm wanting to learn how to use the dough setting only. My question is will it rise twice in the dough setting. I'm wanting to take it out to finish rising and then bake in the oven. Should I let the entire 1hr 30 minute dough cycle complete and then let it rise in the oven?
Hi There
I do not let it rise in the bread maker. Once the bread maker stops mixing then take it out knead a couple of times and put it in a greased loaf pan, spray plastic wrap and cover. What I like to do is boil some water and put the container in the microwave with the covered bread dough and let it rise. Then bake in the oven. I did 2 videos , one doing the complete bread in bread maker and the other using the bread maker and then taking out let rise and bake in oven. I like it baked in the oven better! I hope this helps.
@@GayleMcLeod Thank you! I love love love this bread!!!
I heat butter so it doesn’t make liquids cold will make yeast not work as good.
Just made it yesterday and it is great. I did find it doesn’t toast as dry as I’d like. Did you find that as well?
I agree, but it is the closest to real bread.
Gayle McLeod oh for sure. I’m wondering if adding coconut flour would help to dry it up just a tad. Going to experiment.
@@dollylove237 I did not find it super moist, I think I would follow the directions.
I just toasted it and toasted it twice and was pretty good!
Gayle McLeod I put it in the oven at 275 for a few minutes and it toasted nicely.
Dierdre is back Gayle
thank you for sharing!
This recipe is really gaining ground. Maybe the keto police gave Deirdre trouble. Gayle, many people are using whey protein isolate in the baked goods with positive results. The hungry elephant videos is where I learned how to implement Whey Protein.
Thank you Paula for this information. There is so much to learn and I appreciate your tip. I will check out The Hungry Elephant videos and see if I can make some delish recipes with this ingredient.
Thank you again:)
I gotta try this. I went to your website, but I didn't see this recipe. What is the total/net carbs?
Hi Michael
It is on my site now and link is above!
It's best to make this bread using Diedre's recipe or Keto King with a bread machine. It's best to put the honey and yeast at the end. Gayle's bread is too small because she put the yeast and honey in the beginning. DON"T do it this way. I've already made 7 loaves since two weeks ago when I first discovered this recipe. Mine raises so high it touches the glass. And make sure to use lightly warm water and yeast that is NOT expired.
Gayle McLeo
Dear Gayle, Do we need a bread machine?
No, it is very simple
If you have an industrial mixer you add the warm water, yeast and make sure it bubbles then add the honey. Add all the ingredients. Using the Dough Hook on your machine, turn it on med and mix well. Should take about 7 minutes.
Take out of bowl, shape it and place in a greased loaf pan. It will be amazing.
Tip: Lately my loaf has fallen so when the timer goes off in the oven. Shut the oven off and open the door slight and let the bread sit and cool down in the oven. It came out beautifully.
Good Luck:)
I've made this recipe twice and both times the bread did not rise. I went out and bought fresh yeast. Do you have any idea why it would not rise? I live in California .
What is your altitude? or where about in California so I can look up.
I put 2 videos up for Diedre's Bread and here is the link I would recommend you using: www.lowcarbrecipeideas.com/oven-bake-diedres-kitchen-low-carb-bread/ ,
I found it worked better to mix in the bread machine and then remove, kneed just a little bit to form the shape, put in a greased loaf pan, let rise and bake.
You said you just bought new yeast. Take some and put it in water to see if it gets activated. Make sure you are using a Quick Rise Instant yeast, I used a bread machine yeast and it did not work at all for me. Good Luck:)
I live in San Lorenzo California. It's near Oakland and about 30 minutes from San Francisco. Thanks so much for replying. I feel bad wasting all of my ingredients.😣
Hi Tamela
You should not have any trouble, your altitude is good for rising. Hope it all works out! Happy Thanksgiving:)
I have this in my breadmaker right now! Have a question, having never used a bread machine before... Why can't we just mix all the dry ingredients together instead of having to layer them?
I truly do not know the answer to this.
@@GayleMcLeod I don't really follow the instructions on layering, but do keep the dry and wet separate. Doesn''t seem to make any difference.
@@garypollock1949 Good to know Gary, Have a Merry Christmas!
Gayle, pronounced "z" for the "x" in xanthum. Like "z"anthum.
Love Tamson 😇 💖🐟
xanthan gum
Instant yeast doesn't need to be activated....."activating" instant yeast results in the less rising of bread.
Thank you!
Why not a teaspoon of white sugar? It's 4.2g of carbs where a teaspoon of Honey is 7 g of carbs.
Anyone?
I don't know the science of the ingredients but my understanding is the yeast eats up the honey so the honey has no count for carbs. I have not tried sugar for a substitute. Good Luck I redid this video with gram measurements and have been more successful with it. Here is the link: www.lowcarbrecipeideas.com/oven-bake-diedres-kitchen-low-carb-bread/
You should think about buying a microphone. It will really help with the sound
I didn't realize there is an issue with the sound. I'll check into it. Take Care!
Would Active Dry Yeast work?
I think it would work, I would put the active dry yeast in the water with the honey and then add all the other ingredients. Good Luck!
Gayle McLeod actually watched a vid using same recipe and he said not to use rapid rise . Go figure lol
@@furysmith6564 Yeast is the ingredient that makes dough rise and strengthen the glutens. There are two main types of yeast that you'll find in the grocery store-active dry or instant rise (sometimes called quick rise or rapid-rise). Active-dry yeast is the variety that the majority of recipes call for. To use active-dry yeast, dissolve one packet of yeast in ¼ cup of warm water (approximately 110°F) and one teaspoon of sugar for 10 minutes. Once the yeast blooms (when it has fully dissolved and starts to bubble), the mixture can be added to the other ingredients. (If the mixture doesn't bloom, this is a sign that the yeast dead). By comparison, instant dry yeast does not need to be proofed in warm water and can be directly added to dry ingredients such as flour and salt. Instant yeast particles are smaller, which allows them to dissolve more quickly.
The benefit of baking with active-dry yeast is that by blooming it in water, you can guarantee that it's still alive. If you add instant yeast to a mixture of flour and salt, there's no way to know for sure if it's still alive. www.marthastewart.com/7975974/why-kitchen-scale-essential-home-baking
Hi Gayle, so you know what size load this is?
9.25" x 5.25" x 2.75" :)
Has anyone tried freezing this dough? Does it rise as it thaws?
I have not tried!
Does it have a gummy texture
No, it's not gummy. If you didn't know it's low carb, you wouldn't guess it is. Toasts up great, too
I am a little lazy so I tried this recipe in my bread maker but it expanded so much, it was pushing against glass in the window. Then I could not get it out, it got stuck to the metal piece on the bottom. By the time I finally freed it, it looked like a stretched out deflated mushroom. It tasted good though. Today I made it with a hand mixer and made two smaller loafs. Much better shape.
I'm glad you did yeast first, I wasn't happy with yeast on top, it was not where as petty as yours!
I am going to try all different ways to see which one is the best!
Oak fiber I buy it at bulk barn
I wish I could find it in our bulk barns, instead of having to order it on line!
Well I made only one perfect loaf, every other loaf deflated any suggestions people?
I made a monstrosity the first go round... Make sure you're using the correct settings for the measurements. The recipe is for 2lbs, make sure your machine makes 2lb loaves. Also, I put the yeast in last, separate from the water. I used stevia and erythrotol(sure I butchered that), my next two loaves were perfect. Also, don't use "quick rise" yeast, I used the "active dry". Last thing, make sure you know if your machine wants the wet ingredients pre-mixed or not... That's where I messed up, and some machines require the wet in first. Hope that helps.
Pronounced Zan than gum😄
Thank you!
Gayle this bread of your ‘s is really very expensive to start with ☹️
If you go out and buy a low carb loaf you will find it is very costly and the bread is not as tasty as this recipe! I think in the long run you get a great bread and not spending as much!
haydeh abdolahian I buy Locarno bread in my area and one loaf is $19.00. I am so happy with this recipe. My husband is now a diabetic and we are testing his blood sugar with different recipes. So far her recipe is the best and cheapest over all!
@@lonnieanderson4408 Thank you for your support Lonnie,
Take Care and Stay Safe!!
I was making this bread in 2017 but now I am still trying to mend my gut (that and anti-biotics). So much gluten.
Anti-biotics sure can take a tole on your stomach. I pray for your health to improve. Take Care!
Gayle McLeod and gluten I found.. love this bread but for the gluten intolerant.. be aware.
@@bmdwell3882 Thank you!
I'm curious as to why you are using Hellman's mayonnaise when you're making keto low carb bread. It's as if you want to eat healthy making this bread but then you seem to defeat the purpose with that horrible mayo! Have you ever checked the ingredients of that stuff? 😝
I use *Chosen Foods* Avocado Oil mayonnaise. Much better!
Subsitute the X with a Z and you should be able to pronounce it. Xanthan Gum (Zanthan Gum)
Thank you
Pronounced Zanthan.
Thank you!
In the world of everything fast, this video was toooooooo slowwwww😂
:(
Very nice. But video's way too long.
16 minutes to make recipe ? You could always go to my site and follow the instructions.