Thank you so much for this! I was diagnosed diabetic a few years ago, and the hardest thing has been avoiding bread. I've tried many different substitutes, like that almond flour and egg microwave bread (which is great for making low-carb frozen waffles but NOT sandwiches,) low carb tortillas (Expensive and not real bread,) and even low-carb bread from the store (Expensive and somehow tastes "off"). I saw this and thought I'd give it a try. I'm no baker. But I thought I'd give it a shot and I followed your directions exactly. My whole place smelled great while it baked in the oven. I pulled it out and waited for it to cool. My first thought was, "Holy crap! This is... bread! This is real bread!" It has a really great crust, and the interior was soft, but it had the elasticity like a real loaf of bread and wasn't crumbly at all like almond flour breads I've made before. And the taste is great! I know a lot of people are looking for that super soft white Wonder Bread taste, but I love a nice hearty brown bread, and that's exactly what this is! My favorite thing about it is that I can make a real sandwich again! Not a wrap, but an honest to goodness sandwich! The kind I had when I was a kid. The kind I can make in the morning and take it to work. Again, thank you so much for this recipe! You've literally changed my diet! And to anyone else reading this who might feel intimidated to try it... I made it! So can you! It's worth it!
I love your review and I so much hope that what you’re saying is absolutely true because I have wasted more ingredients trying bread recipes for keto. All of them have been horrible. Most of them I had to throw away. These ingredients are not cheap. Please please convince me before I go and try this recipe, thank you
Thanks! this recipe is a life saver. I tried low carb commercial breads such as carbonaut and it always spiked my blood sugar. Your recipe is just amazing, no movement in my blood sugar whatsoever. Thank you for sharing.
I was going to add that I have never eaten much rice as I am not oriental...but it works for me in soups and as a regular "starchy" item to top with gravy
I don’t follow the keto diet, nor am I totally vegan, but I’m SO making this soon because of the staggering amount of protein in it. Seriously, this is genius. Your video’s amazing, and your narration’s real entertaining - thank you so much!
Substitute summary: Yeast: no subs, try a different recipe Sugar: it's possible to use the same amount of any fermentable sugar. But no zero carb subs here because the yeast only feeds on carbs. Unless you fancy a brick of bread instead of a loaf. Golden flax: can try pre-ground but people had variable results. Brown flax is possible but the flavour will be affected. Vital wheat gluten: no subs. Try a different recipe, because gluten is vital to this one 😏 Oat fibre: bamboo fibre seems to work as a straight swap. Salt: can be reduced but it will affect the flavour. No one has yet asked about subbing the water 😂
Hi~ it's funny you joke about subbing water!🤷 I've actually been contemplating swapping unsweetened almond milk (for the extra calcium) for the water with it staying no carbs added to boot! I'm also going to try adding 2 tablespoons of butter powder & a bit of sweetener for some added flavor. This recipe is outstanding as it is but can carefully be modified to taste! Thanks for info about bamboo fiber... that is good to know. Wishing you good health & happy baking! 🙋
Mary I have been making your awesome fluffy bread for a few months and my hubby and I love it. I just wanted you to know that my hubby bought me a used Joijrushi Bread machine off Ebay and I love that it has a horizontal loaf pan and I can. Make either a 1.5 2.0 pound loaf of bread. I did 1.25 of your bread recipe and made a 2 pound on the basic setting. It comes out perfectly every time. It gas two kneading blades and it kneads the dough for 10 minutes. When it stops kneading, I do take the dough out and form the loaf with my hands and put it back into the machine and let it do it's magic. It rise right to the top and does not sink. It is so fluffy and soft. It is the best keto bread we have eaten. So, I want to thank you again and let you know it works so wonderfully in my bread machine. With it being so cold now, doing it in the bread machine lets it rise perfectly. Thanks again Mary. God bless you dear!❤❤😊😊
i made this and it came out awesome. didnt rise much after 2 hours, but once in the oven, it tripled in size. very good bread like consistency and texture is spot on. you wont be able to tell the difference between this and real bread on the texture. i usually toast mine very well to get the flax flavor out. otherwise, it's overpowering, but i dont care. i grind my flax seeds in a vitamix, so it pulverizes it to a good powder like consistency. the flax flavor aside, i have something that resembles bread, and i can live with that. this is a very VERY healthy bread with lots of fiber, and really good on my gut. no discomfort at all.
@@flowergod12 i toasted the loaf slices after it's made. it toasts very quickly so you might want to check before walking away. i used bob's mill golden whole flax seed, threw the 125g in the vitamix and it pulverized it into a powder in about 5 seconds.
I made this bread all by hand, no machine. It wasn't that bad and I got a beautiful loaf. The reason I tried this by hand is so I can make it when I go off grid camping.
I'm a beginner in Keto and have just started several weeks. I got so bored of the food I ate and always crave for bread and butter. Your channel is a life saver. I'm sticking to it. Thank you for all the great work!
Hello to wildcharm911 I went keto about 2 and 1/2 years ago. When I started, i was 262 lbs at age 62. Now I'm at 135 and never felt better. I will never go back to the standard American diet. Keep at it, and I wish you the best and success with your new lifestyle.
Your husband needs to check out Dr. Sten Ekberg here on youtube! He can totally reverse it. Sola makes delicious keto bread. My favorite is the Deliciously Seeded loaf. 💕
I LOVE this recipe and the resulting bread. I've made it a few times now. It's become our usual bread. I weigh the dry ingredients and use the already-ground golden flax because I'm basically lazy. It tastes similar to the honey wheat breads from the grocery but with good protein and much lower carbs. I do use about 2T honey instead of 1t. granulated sugar for the preservative effects. A loaf lasts the 2 of us 7-10 days. The first couple of times it began to mold before it was gone.
It's so great, that you found a diet, that gave you that much quality of life back!!! People and sadly many doctors underestimate the effect diet has on pain/symptom management!!! I am very happy for you and thanks for sharing so others have it easyer on their own journey to find what works for them. So many people do not get why one would subject themselfs to such a restrictive diet, not getting that not constantly being in pain is absolutly worth it!!! I am still looking for what is best for me, but every improvement is worth gold
I make this bread it turned out very good ! My son & I love it so much it’s very good for the diabetes peoples because it doesn’t bring our sugar level high like the normal bread & it tasted just like the regular whole wheat bread ! Thank u for your lovely recipes.
I can't even tell you how happy I am about this bread. I have been making Protein Sparing Bread (from egg whites and yolk powder) and I was happy to have it even though it does put you in the mind of memory foam. I made your bread this afternoon. It's real bread!! Like wheat or multigrain bread. I am so excited. Our tomatoes are ripening and I WILL be having a tomato sandwich!!
I've been doing low carb for a few yrs. I'm a bread lover, this is the only bread I've eaten that is both filling and doesn't raise my blood glucose. I easily go through 1 loaf a week and to be honest the only difference in this and regular bread is when toasting it drys out quickly so you have to keep an eye on it until you get the timing down.
I made this in my bread maker on the dough setting, it came out fantastic. I cooked it in a 2 lb loaf tin, Also I added the ingredients in the in the order suggested for the bread maker. I love this recipe best one yet. Thank you so much for it.
Hey thanks for mentioning the breadmaker, I was wondering if I could use the dough setting then bake it like a sourdough in a dutch oven to make it crispy on the outside. I think another viewer did the dutch oven method and was successful, which gives me hope!
This recipe is so far the best keto friendly loaf I’ve come across in four years of keto. I made this exactly like you said and it turned out just like your video it’s a big loaf and taste exactly like bread should. Very good recipe thank you so much. From Alberta, Canada. ❤️🇨🇦😍
I have made this recipe exactly the same. I got loaf bread , perfect for sandwich, got puffy and sponge ,i am into weight loss but the bread is taste less. Those who want loose weight, it's perfect for them if do not look for taste. Thanks for the recipe ❤
I made this bread using ground up oats (with a blender) and it came out great. I just wanted to boost my protein intake without giving up bread so I don't mind the carbs. It pretty came out to about 24g protein, 15g carbs and 8g fat per 100g. Thats pretty much double the protein with half the carbs of regular whole wheat bread ☺.
I love that that you managed to treat yourself with diet alone, it's amazing how there's so many diet philosophies that can treat people of all sorts of ailments(keto, carnivore, raw vegan, alkaline electric etc.) and the main thing about all these diets is that they preach cutting out all that processed junk that we've become so accustomed to. No more expensive pharmaceutical medication, just good eats.
Made the bread by hand. it came out very good. i did add about 2 tbsp of light miso paste, a tsp of seasoned salt and to bloom the yeast i used 1 tbsp of sugar instead of 1 tsp. Even with all these added additional flavoring the bread was bland but acceptable. lightly toasted the bread and made myself a patty melt. Next time I will not be fancy and slash the top of my dough, maybe it will grow even taller and more fluffier. I will also bake it less than 40 minutes which i thought was over done and dried out. In all, very happy with this recipe and glad i spent the money to buy the ingredients. As bread making goes, this was super easy. The hardest part was grinding the flaxseed to meal. thank you for the recipe!
Wow, you're channel is basically curated to me! I did keto a while ago and basically 'relapsed'. I love to try new things in the kitchen and am working to expand my cooking skillset in the veggie direction. Thanks for making great videos, recipes, and vibes! 👍
this is a good recipe, added some Allulose for some Sweetness and Butter Extract for some Flavor and it turned out well, taste better a day after baking though
Wow wow!! Best Keto bread I had! So elastic and definitely taste like whole grain bread. My instant actuve yeast turned out to be old. It didn’t raise as I thought when the bread was resting. So I add, 1/4 yogurt and 2 tbs of baking powder to the dough and put back into my bread mixer. It worked!! It didn’t rise as in the video but It did reach to the baking tray level. ❤ Thank you so much!!
Hi Mary :). I am making this bread today! It’s in the oven, and I can’t wait for it to finish. It smells so good and I can’t believe the rise on it! Other low carb breads I’ve made with VWG never rose very much, but this one rose to MORE than 3 times the size in about 45 minutes lol. It’s gonna be my new bread :D. Thank you!
I made this loaf on the weekend. You're right, it is best as a sandwich bread. The next batch I do, I'm going to try adding a teaspoon or two of Marmite to try to give it more yeasty, fermented flavour.
I made this with 40g of vegemite and 60g of allulose, and it was awesome! It got rid of that distinct vital wheat gluten flavor. Not sure if it's the allulose or vegemite. Allulose should make it softer I think. Also used a dutch oven and baked it hot like a sourdough and got a really nice hard crust.
@jason123-q7x ohhh I am SO glad you mentioned the dutch oven baking method!! I was wondering if the outside would have a crispy texture using this method.
Mary I made your wonderful bread recipe yesterday and it is the absolutely best tasting keto bread that my hubby and I have ever eaten. This will be our bread from now on! I just bought some hamburger and hot dog molds, so I am going to try using your bread recipe to make them. Thank you so very, very much for sharing this recipe! I am just so thankful I found your UA-cam channel! God bless you!❤❤😊😊
@@marystestkitchenMary, I used your bread recipe today to make 6 hamburger buns and 4 hot dog rolls. I baked them at 400 for 20 Miranda they are perfect! I can’t thank you enough for this fabulous recipe! We love the fact that it does not have Xanthum gum and eggs in it! To us it tastes like the real deal! After being on strict keto for 9 months now and eating this delicious bread today, we feel like we are in heaven!!! Thank you again! I am going to check out some more of your keto recipes on your channel! God bless you dear new friend!❤️❤️😊😊
Hi~ I've been craving a Grilled Cheese with Bacon & Tomato! Though after reading all the TOAST stories, I'm thinking about Avocado Toast or Toast with Jam!!🙋
Oh bless you Mary! This is exactly what I am looking for in a keto bread recipe! No idea how I didn't see this on my feed when you first posted it. Thank you for you lovely channel and all the tasty ideas you bring.
How did you know I wanted this recipe right now? I just made the keto rolls yesterday and they were o.k. for my first try. I wanted to make a loaf instead and then you came out with this video an hour ago! Thank you for granting my wish, you magical woman! I am not on keto, I totally failed at it and wound up with extremely high cholesterol. Now I am whole food plant based, but I eat too much bread, because I love it too much. I can't wait to make a loaf of your bread and so long as I drink enough water-I can have my toast and sandwiches guilt free! You are so awesome! Your recipes are so healthy, totally delicious, and you are so charming and entertaining. I can't even get mad at your advertising, you're just too good at it.
I made this today. It was very easy and my bread came out great. When the dough was mixed, the dough seemed tight. But when it proofed it was springing. I needed to cover this bread as it was very dark. But it has a good whole wheat taste. I will make this again.
i dont make low carb bread but i use the same idea with vital wheat gluten and replace the starch with chickpea flour (besan) and pea protein Works really well as generic bread, pizza crust, etc.
This looks great - I am definitely going to try this. I'm not struggling to loose weight at the minute (my Covid project was to sustain a keto diet for the duration - ~95 lbs gone for good) but I have always had bread in my diet and am missing toasted peanut butter sannies, cheese sannies, etc., so this receipe has the potential of being pretty foundational for me. I'm also diabetic so all the fibre will could be a very useful way to keep my bloodsugar down. Thanks!!
Bought a "keto" loaf where the slices were 6 carbs per small slice. I don't know about you, but I don't eat just one slice! lol This bread looks very promising! And it got so HUGE! Definitely want to try it. 🤗 Edit: Was afraid that it wasn't going to rise because my yeast (though new in a packet) seemed dead. However, it puffed up well enough! Next time I need to remember to add salt. Can't believe how fluffy it is! 🥰
Thank you so much for sharing this great video, Mary. I am going to try making a loaf in my Pullman loaf pan to see if I can get a loaf with regular proportions, then I will freeze the sliced loaf. Great work!❤
Hey Mary, do you have sourdough starter? Curious how a sourdough starter could be incorporated into this recipe for the depth of flavour!?! I’ve been really into sourdough baking lately, but it’s turning me into a ball of dough. Lol. (But - maybe there IS a way of having the best of both worlds??!? 🤷🏻♀️)
Thank you Mary for your recipes, tried your keto bread that looks like the baguette yesterday, and enjoyed my butter with Bread! finally without feeling guilty eating bread,thanks for all your efforts❤ God bless
I make a similar bread but I use half of the golden flax meal and half wheat germ. Also, 1 cup of water and 1/4 cup of apple cider vinegar. I can't wait to try yours!!!
This bread looks wonderful, Mary, but what makes me most happy is to hear that your symptoms are in remission. I have been here for a long time and was so Mom-worried when you started to cut back on the baking recipes--or anything else needing kneading--because I knew the debility must have been very bad for you to change your format (no real threat to sub count, as most of us are lifers, I think, LOL!). Thanks for posting : )
I’m going to try this with cold fermentation to see if it improves the yeast flavor, and add a bit of vinegar for tang. You would probably really like the bread recipe on the King Arthur Keto Wheat Flour bag. I don’t know what they put in that flour but it’s miraculous. I still try alternate keto bread recipes or cut their flour with other gluten free flours to further reduce carbs but boy is it something else!
I made this bread but I replaced the oat fibre with the green fibre I had leftover from making your Pumpkin tofu recipe. It turned out really well slightly green but fluffy and so very tasty. Thank you so much for your amazing recipes you are my absolute favourite Food UA-camr - I have so much fun with your recipes.
Mary have you done an overnight fermented version? It is a lot of grains/seeds for the guts to process although healthy ingredients. I think your extra big loaf is super cute. Perhaps use one monstrous slice for an open face sandwich : ) Thank you for sharing your educated experiments/creations.
Made your recipe and I was sooooo happy with the whole process and end results including the taste, texture. Even my husband who’s not low carb or keto liked it. I do like it best slightly toasted. Next time I’m going to use it to make French toast because all the pancake recipes have been a fail for me. Thank you Mary❤️
I made this bread by using roughly groud brown linseed/flax. After kneading with a handmixer, i preheatet the oven with 50°C for some minutes and switched it off, but left the 25 W light bulb on, to have some heat (about 40°C) and put in the loaf. The bread rose within one half hour to the fourfold volume. I baked it with 180°C, because my rolls with the same recipe at 400°F / 205°C went too dark. The bread rose even more, so that I had to put the loaf on the lowest drawer. After on half hour the bread was brown enough, so I switched th oven off and left it in for another half hour. After that, the bread was ready to cut, very fluffy and tasty. I just want to remind that maple syrup contains some water, so that the sugar content is much lower than one heaped teaspoon of sugar. So the yeast will work longer and will produce more gasses, resulting in more volume, which is not bad for those who like it more fluffy.
I don't follow keto at all, and have no problems with carbs, but I'm actually very curious about this bread, it looks great, and doesn't have a lot of ingredients that I have to buy. I definitely want to try making it!
KetoKev, you're wrong. You're confusing celiac disease with keto. IS IT REALLY KETO? There's a lot of misinformation about what keto is or isn't. Here's a simple explanation. The keto diet helps the body get into ketosis (the state in which the body primarily is burning fat for fuel) and stay in that state with the minimization of net carbs. This bread can easily be a part of a balanced keto diet with its super low carb count. Recently, I checked the effect of one serving of this bread on my blood glucose with a CGM. It did not raise my blood sugar at all. The line stayed flat as if I was still in a fasted state. I think the confusion is when some "gurus" on UA-cam claim that their grain-free/lectin-free/legume-free/plant-free way is the only way to do keto right. Only YOU can tell what helps put your body in ketosis in a healthy way. NOT these strangers.
do you think you could develop a recipe that doesn't use the vital wheat gluten? I got excited when I saw the title but I have a wheat allergy and I'm still on the hunt for finding the perfect "bread" recipe. Your bread looks beautiful though! and I still appreciate the video :)
aw thanks so much for watching anyway. Rest assured, I'm still working on it. Gluten-free definitely more challenging to develop into a tasty bready recipe!
@@marystestkitchen 12 years gluten free, the best bread to bake as a GF baking enthusiast (and former bakery baker) is honestly a blended short grain rice bread. Super easy, fluffy, and nice crispy crust.
I tried it. But the taste ... well did you ever try eat saw dust before? I did - just as an experiment once - and I think there is a match somehow. But it is also a great hunger killer. In the evening when I'm hungry again, I eat 1/2 to 1 slice with some peanut butter and it kills the hunger for the whole night.
Success! Added 1 table spoon of olive oil to the wet list, added all dry ingredients as per list using scale. Added teaspoon of salt. Reduced yeast to 6 grams (maximum as per manual). Instant dry yeast on top of dry ingredients. Plugged in the bread maker, selected French bread type, selected medium crust. Forgot to press Start button for about 30 minutes (first time ever use of this bread maker). 3 hours and 20 minutes after pressing Start, it was done. Took the bread out, and covered it with the cloth for 30 minutes. Excellent result!
Hi Mary, I just came across your channel and your amazing bread recipe! Question, at this time I don’t have the flax meal so can I substitute with bamboo fiber? If so, what is the ratio? Also, can I use this recipe in the bread machine? Thanks ❣️
Omg...thank you so much for this. I'm a vegetarian person for ten years, that's also low-to-zero-carb (so I have very limited food options at all), and I've been struggling to find a substitute for bread!
Hi Mary, this looks amazing. I discovered, after going low carb, that I'm actually gluten sensitive. I notice joint pain when I eat regular non-keto bread now. You're mentioning that this bread doesn't aggravate you or cause inflammation. I've stayed away from VWG recipes because I'm concerned with reaction. Can you elaborate a bit more about how it affects you or if you're not gluten sensitive? Thanks!
Is it possible to make a keto sourdough starter and sourdough bread? I would love to be able to have an artisan loaf of sourdough again. I’ve been keto for 13 mo now, lost 125# and love this lifestyle! But I was a sourdough baker for many years and miss that bread. I have dried my old traditional all purpose flour starter to preserve it but I’m hesitant to try it in a keto loaf such as yours , I don’t want to sabotage my efforts. So have you done any experimenting with making keto sourdough starters and bread? Can you please?!🙏
This is by far the BEST KETO BREAD I have ever made! THANK YOU SO MUCH for this recipe! Btw, since I am not on a strict keto but rather lower carb "diet", I replaced some of the flaxseed by oat flour, works very well too! And using plant based or actual milk instead of water makes for a nice ,clean milk bread variant!
I JUST MADE THIS LAST NIGHT WITH A BREAD MACHINE AND IT WAS SO MUCH FLUFFIER. I wonder if you could do one with more fiber or protein, and less flax. I love flax, but I'd really love a low calorie bread
Hi Mary, thank you very much for this great recipe. It has changed my keto live.I have used brown flaxseeds and also added a small amount of sunflower seeds, poppy seeds and black sesame seeds. Love it.
Best homemade bread we’ve ever tried making and super easy. We’ve just made our 2nd loaf since Thursday (today is Saturday). The texture is perfectly soft and not crumbly at all. Thanks a lot for this recipe. ❤
HI Mary. this recipe is really awesome and I have learned a lot from your videos. I see you used the almost same recipe to make the bread, sandwich and pizza successfully. I am wondering, if you have tried the same thing for pasta or noodle, basically pasta/noodle without Carbs. If you did, how it goes? Look forward to your reply, thanks!
I've been playing around with versions of this recipe for years.. it's a great way to get more protein/less carbs. I'm not low carb, but I am a fatty with health issues, so I do what I can do at the moment.
your recipes are AMAZING! I'm starting keto because of high blood pressure/high cholesterol. I'm using alot of your recipes. Going to try these greens too. Can I use this recipe in a bread machine?
My biggest weakness is bread and carbs, definitely going to try this recipe and will also try to make burger buns with the dough. Thank you for the recipe ❤
@@marystestkitchen I’ve made the bread and been living off eating that this past week, very nice. I’ve also made buns today, almost the same recipe with added eggs and butter and that came out brilliant and super soft.
Hi Mary, thank you very much for the recipe. By any chance could you please post a link to the grinder you use or provide the make, model, etc.? Thanks again!
Just made this bread and a friend was here when it came out of the oven. Mine also as another viewer didn’t rise much until it was baking. Cooled and tried and we both said it was amazing, so very light and very bread like. Thank you so very much, bless you. ❤🙋🏻♀️🌟🇬🇧👍🏻🙏
I made this twice now but i don’t really like the flavour. It taste weird but i still eat it because i want to stay on my keto diet. I hard like thin thin cardboard but im not much of a baker and i didn’t weigh it. I see some people in the comments substituting ingredients so I’ll try those too. Since i have the ingredients and a bread maker I’ll continue to bake this bread until the ingredients finish. It’s not bad overall though, it just doesn’t taste better than store bought bread which i don’t care for. I’m willing to eat anything healthy that doesn’t necessarily taste great, I’m used to doing that.
Even if you make this bread perfectly, keep in mind there is very little fermentation since there's very little carb in the dough. Therefore, you won't get the developed sour flavors that good bakery bread does. But you can mimic them by adding flavorings like lactic acid powder and nutritional yeast. Or go ahead and add a little more salt plus spices and herbs. This is your keto bread and there are no rules!
Tried this recipe today. Very tasty. I had trouble with it collapsing some . Seemed to happen right after I moved it into the oven to bake. I used my "proofing" mode on my oven, then took it out after allotted time and warmed the oven up to 400. Would this delay in putting it into the hot oven have caused the collapse?? All in all really like it. Just need to figure out what I did wrong.
It could be your "proof mode" was actually too warm. My recipe was developed for proofing at room temp. So you should look at the volume of the loaf rather than depending on timing. It sounds like your loaf was over proofed.
Hi Mary. We are really enjoying the bread this week that I made from your awesome recipe. I had a question for you. I have searched the internet trying to find a keto all purpose flour recipe that includes vital wheat gluten and does not use nut flours. I can’t seem to find one. I was wondering if you have a recipe for this type of keto all purpose flour? Thank you for your help. God bless you dear.❤️❤️😊😊
Some previous comments noted that they had great success using either just the dough cycle and bake in oven, or use the full cycle on a French bread or basic setting and were successful.
This bread was fabulous it looked just like normal bread.Even hubby ate it without complaint, that is a big praise of your recipe. Thank you🙏 How is it best stored please?🌟🇬🇧💜👍🏻🙋🏻♀️
Hello, new subbie 👋. I ❤ your recipe the most, looks so easy and fewer ingredients than others❣️ How would you adjust to use Einkorn whole wheat flour and in a bread machine? Thanks 😊
I mąkę this bread for a few months nów but with soy flour ( Sometimes łupin) instead of oat fiber BC of cost and availability. But i slice it thinly about 3mm so a 1/8" 😅
Thank you so much for this! I was diagnosed diabetic a few years ago, and the hardest thing has been avoiding bread. I've tried many different substitutes, like that almond flour and egg microwave bread (which is great for making low-carb frozen waffles but NOT sandwiches,) low carb tortillas (Expensive and not real bread,) and even low-carb bread from the store (Expensive and somehow tastes "off"). I saw this and thought I'd give it a try.
I'm no baker. But I thought I'd give it a shot and I followed your directions exactly. My whole place smelled great while it baked in the oven. I pulled it out and waited for it to cool. My first thought was, "Holy crap! This is... bread! This is real bread!" It has a really great crust, and the interior was soft, but it had the elasticity like a real loaf of bread and wasn't crumbly at all like almond flour breads I've made before. And the taste is great! I know a lot of people are looking for that super soft white Wonder Bread taste, but I love a nice hearty brown bread, and that's exactly what this is! My favorite thing about it is that I can make a real sandwich again! Not a wrap, but an honest to goodness sandwich! The kind I had when I was a kid. The kind I can make in the morning and take it to work.
Again, thank you so much for this recipe! You've literally changed my diet!
And to anyone else reading this who might feel intimidated to try it... I made it! So can you! It's worth it!
I'm so happy to hear this! Thanks so much for sharing your experience :-)
@@marystestkitchenwhats the size of your molder
Can you make those 90 second mug cakes with this recipe or do you still need to use almond flour?
Hi, would I be able to use 100 grams of bamboo fiber instead of 100 grams of oat fiber? Thank you.
I love your review and I so much hope that what you’re saying is absolutely true because I have wasted more ingredients trying bread recipes for keto. All of them have been horrible. Most of them I had to throw away. These ingredients are not cheap. Please please convince me before I go and try this recipe, thank you
Thanks! this recipe is a life saver. I tried low carb commercial breads such as carbonaut and it always spiked my blood sugar. Your recipe is just amazing, no movement in my blood sugar whatsoever. Thank you for sharing.
I'm so glad you're enjoying this recipe! Thanks so much
No regrets girl! No regrets!!!!!
I'm NOT oriental but I have found hemp hearts to be a good rice sub. I didn't care for the Keto Twins recipe with the sliced almonds though.
I was going to add that I have never eaten much rice as I am not oriental...but it works for me in soups and as a regular "starchy" item to top with gravy
I don’t follow the keto diet, nor am I totally vegan, but I’m SO making this soon because of the staggering amount of protein in it. Seriously, this is genius. Your video’s amazing, and your narration’s real entertaining - thank you so much!
Substitute summary:
Yeast: no subs, try a different recipe
Sugar: it's possible to use the same amount of any fermentable sugar. But no zero carb subs here because the yeast only feeds on carbs. Unless you fancy a brick of bread instead of a loaf.
Golden flax: can try pre-ground but people had variable results. Brown flax is possible but the flavour will be affected.
Vital wheat gluten: no subs. Try a different recipe, because gluten is vital to this one 😏
Oat fibre: bamboo fibre seems to work as a straight swap.
Salt: can be reduced but it will affect the flavour.
No one has yet asked about subbing the water 😂
Hi~ it's funny you joke about subbing water!🤷 I've actually been contemplating swapping unsweetened almond milk (for the extra calcium) for the water with it staying no carbs added to boot! I'm also going to try adding 2 tablespoons of butter powder & a bit of sweetener for some added flavor. This recipe is outstanding as it is but can carefully be modified to taste!
Thanks for info about bamboo fiber... that is good to know. Wishing you good health & happy baking! 🙋
Mary I have been making your awesome fluffy bread for a few months and my hubby and I love it. I just wanted you to know that my hubby bought me a used Joijrushi Bread machine off Ebay and I love that it has a horizontal loaf pan and I can. Make either a 1.5 2.0 pound loaf of bread. I did 1.25 of your bread recipe and made a 2 pound on the basic setting. It comes out perfectly every time. It gas two kneading blades and it kneads the dough for 10 minutes. When it stops kneading, I do take the dough out and form the loaf with my hands and put it back into the machine and let it do it's magic. It rise right to the top and does not sink. It is so fluffy and soft. It is the best keto bread we have eaten. So, I want to thank you again and let you know it works so wonderfully in my bread machine. With it being so cold now, doing it in the bread machine lets it rise perfectly. Thanks again Mary. God bless you dear!❤❤😊😊
so glad you were able to make it work in your bread machine!
i made this and it came out awesome. didnt rise much after 2 hours, but once in the oven, it tripled in size. very good bread like consistency and texture is spot on. you wont be able to tell the difference between this and real bread on the texture. i usually toast mine very well to get the flax flavor out. otherwise, it's overpowering, but i dont care. i grind my flax seeds in a vitamix, so it pulverizes it to a good powder like consistency. the flax flavor aside, i have something that resembles bread, and i can live with that. this is a very VERY healthy bread with lots of fiber, and really good on my gut. no discomfort at all.
That's wonderful to hear! Thanks so much for sharing your experience ☺️
How did you find the digestion part of it with all the fiber? Did you have to drink a lot of water to make things move smoothly?
You toast the flax seed flour or you toast the loaf after it’s made?
@@moviemaker60fps not at all. in fact, digestion improved. no discomfort at all. i've never met my fiber requirements daily for the most part.
@@flowergod12 i toasted the loaf slices after it's made. it toasts very quickly so you might want to check before walking away. i used bob's mill golden whole flax seed, threw the 125g in the vitamix and it pulverized it into a powder in about 5 seconds.
I made this bread all by hand, no machine. It wasn't that bad and I got a beautiful loaf. The reason I tried this by hand is so I can make it when I go off grid camping.
this loaf lasted me a week easy, with no refrigeration. not sure how long it will last if you are going off grid for longer periods.
I found a great recipe using almond flour and oat fiber. It was like real bread.
@@KayDejaVuwhich one p please
Lol, I’d be making it by hand since i cant afford one of them machines lol
@@KayDejaVuwhere?
I'm a beginner in Keto and have just started several weeks. I got so bored of the food I ate and always crave for bread and butter. Your channel is a life saver. I'm sticking to it. Thank you for all the great work!
I'm glad to help :-)
Hello to wildcharm911
I went keto about 2 and 1/2 years ago. When I started, i was 262 lbs at age 62. Now I'm at 135 and never felt better. I will never go back to the standard American diet.
Keep at it, and I wish you the best and success with your new lifestyle.
What a great recipe! My husband was just diagnosed with type two diabetes and is really appreciating this video. He loves sandwiches 😂
Your husband needs to check out Dr. Sten Ekberg here on youtube! He can totally reverse it. Sola makes delicious keto bread. My favorite is the Deliciously Seeded loaf. 💕
I LOVE this recipe and the resulting bread. I've made it a few times now. It's become our usual bread. I weigh the dry ingredients and use the already-ground golden flax because I'm basically lazy. It tastes similar to the honey wheat breads from the grocery but with good protein and much lower carbs. I do use about 2T honey instead of 1t. granulated sugar for the preservative effects. A loaf lasts the 2 of us 7-10 days. The first couple of times it began to mold before it was gone.
It's so great, that you found a diet, that gave you that much quality of life back!!! People and sadly many doctors underestimate the effect diet has on pain/symptom management!!!
I am very happy for you and thanks for sharing so others have it easyer on their own journey to find what works for them.
So many people do not get why one would subject themselfs to such a restrictive diet, not getting that not constantly being in pain is absolutly worth it!!!
I am still looking for what is best for me, but every improvement is worth gold
Thank you so much! Well said!
I didn't have Oat Fiber so I used the Bamboo fiber I had in it's place. Wow, wow wow! Amazing real bread! Thank you!!
Was just going to ask if this would work. Cheers
Good to know, thanks
I make this bread it turned out very good ! My son & I love it so much it’s very good for the diabetes peoples because it doesn’t bring our sugar level high like the normal bread & it tasted just like the regular whole wheat bread ! Thank u for your lovely recipes.
its been a miracle to say the least. i use it for hotdog bread, sandwich bread, pizza crust, you name it.
I can't even tell you how happy I am about this bread. I have been making Protein Sparing Bread (from egg whites and yolk powder) and I was happy to have it even though it does put you in the mind of memory foam. I made your bread this afternoon. It's real bread!! Like wheat or multigrain bread. I am so excited. Our tomatoes are ripening and I WILL be having a tomato sandwich!!
Yay I'm so happy for you!
I've been doing low carb for a few yrs. I'm a bread lover, this is the only bread I've eaten that is both filling and doesn't raise my blood glucose. I easily go through 1 loaf a week and to be honest the only difference in this and regular bread is when toasting it drys out quickly so you have to keep an eye on it until you get the timing down.
I made this in my bread maker on the dough setting, it came out fantastic. I cooked it in a 2 lb loaf tin, Also I added the ingredients in the in the order suggested for the bread maker. I love this recipe best one yet. Thank you so much for it.
That's fantastic. Thanks for sharing your experience :-)
Hey thanks for mentioning the breadmaker, I was wondering if I could use the dough setting then bake it like a sourdough in a dutch oven to make it crispy on the outside. I think another viewer did the dutch oven method and was successful, which gives me hope!
This recipe is so far the best keto friendly loaf I’ve come across in four years of keto. I made this exactly like you said and it turned out just like your video it’s a big loaf and taste exactly like bread should. Very good recipe thank you so much. From Alberta, Canada. ❤️🇨🇦😍
Hey 👋 it's so nice to hear from a fellow Albertan! Thanks so much for sharing your experience. I'm so happy you're enjoying the recipe.
🤚
Can this be made in a bread machine
@@virginiadoherty7836 I was wondering the same thing!
I have made this recipe exactly the same. I got loaf bread , perfect for sandwich, got puffy and sponge ,i am into weight loss but the bread is taste less. Those who want loose weight, it's perfect for them if do not look for taste. Thanks for the recipe ❤
I made this bread using ground up oats (with a blender) and it came out great. I just wanted to boost my protein intake without giving up bread so I don't mind the carbs. It pretty came out to about 24g protein, 15g carbs and 8g fat per 100g. Thats pretty much double the protein with half the carbs of regular whole wheat bread ☺.
Good to know.
Thanks for this! Do you happen to know the calories (per 100 g or per slice or per loaf, whichever) 😊
I love that that you managed to treat yourself with diet alone, it's amazing how there's so many diet philosophies that can treat people of all sorts of ailments(keto, carnivore, raw vegan, alkaline electric etc.) and the main thing about all these diets is that they preach cutting out all that processed junk that we've become so accustomed to. No more expensive pharmaceutical medication, just good eats.
I love your recipes and how you narrate them. I love your voice. Thank you for your recipes and how fun you make it sounds. Wishing you all success.
Thank you so much!
Made the bread by hand. it came out very good. i did add about 2 tbsp of light miso paste, a tsp of seasoned salt and to bloom the yeast i used 1 tbsp of sugar instead of 1 tsp. Even with all these added additional flavoring the bread was bland but acceptable. lightly toasted the bread and made myself a patty melt. Next time I will not be fancy and slash the top of my dough, maybe it will grow even taller and more fluffier. I will also bake it less than 40 minutes which i thought was over done and dried out. In all, very happy with this recipe and glad i spent the money to buy the ingredients. As bread making goes, this was super easy. The hardest part was grinding the flaxseed to meal. thank you for the recipe!
This is the most satisfying bread video I've watched. That springback 😌
Thank you 😋
Wow, you're channel is basically curated to me! I did keto a while ago and basically 'relapsed'. I love to try new things in the kitchen and am working to expand my cooking skillset in the veggie direction. Thanks for making great videos, recipes, and vibes! 👍
You got this! I'm happy to help :-)
this is a good recipe, added some Allulose for some Sweetness and Butter Extract for some Flavor and it turned out well, taste better a day after baking though
interesting! Thanks for sharing
Perfect "flour" ratio in this recipe IMO. I added some allulose and vegemite too, and baked it hot in a dutch oven. It was spot on! 😋
Wow thanks! That's awesome to here. Appreciate the support!
Jason, what temp did you initially pre-heat your dutch oven at??
Wow wow!! Best Keto bread I had! So elastic and definitely taste like whole grain bread. My instant actuve yeast turned out to be old. It didn’t raise as I thought when the bread was resting. So I add, 1/4 yogurt and 2 tbs of baking powder to the dough and put back into my bread mixer. It worked!! It didn’t rise as in the video but It did reach to the baking tray level. ❤ Thank you so much!!
Yay I'm so glad you made it work for you. What a creative save!
Hi Mary :). I am making this bread today! It’s in the oven, and I can’t wait for it to finish. It smells so good and I can’t believe the rise on it! Other low carb breads I’ve made with VWG never rose very much, but this one rose to MORE than 3 times the size in about 45 minutes lol. It’s gonna be my new bread :D. Thank you!
I made this loaf on the weekend. You're right, it is best as a sandwich bread. The next batch I do, I'm going to try adding a teaspoon or two of Marmite to try to give it more yeasty, fermented flavour.
I made this with 40g of vegemite and 60g of allulose, and it was awesome! It got rid of that distinct vital wheat gluten flavor. Not sure if it's the allulose or vegemite. Allulose should make it softer I think. Also used a dutch oven and baked it hot like a sourdough and got a really nice hard crust.
@jason123-q7x ohhh I am SO glad you mentioned the dutch oven baking method!! I was wondering if the outside would have a crispy texture using this method.
This is hands down the best keto bread recipe. It is delicious! Thank you Mary!❤
Mary I made your wonderful bread recipe yesterday and it is the absolutely best tasting keto bread that my hubby and I have ever eaten. This will be our bread from now on! I just bought some hamburger and hot dog molds, so I am going to try using your bread recipe to make them. Thank you so very, very much for sharing this recipe! I am just so thankful I found your UA-cam channel! God bless you!❤❤😊😊
I'm just thrilled for you!🤗
@@marystestkitchenMary, I used your bread recipe today to make 6 hamburger buns and 4 hot dog rolls. I baked them at 400 for 20 Miranda they are perfect! I can’t thank you enough for this fabulous recipe! We love the fact that it does not have Xanthum gum and eggs in it! To us it tastes like the real deal! After being on strict keto for 9 months now and eating this delicious bread today, we feel like we are in heaven!!! Thank you again! I am going to check out some more of your keto recipes on your channel! God bless you dear new friend!❤️❤️😊😊
This seems like a good bread to curb my buttered toast craving without raising my blood sugar! I can wait to try it!
Hope you enjoy!
Hi~ I've been craving a Grilled Cheese with Bacon & Tomato! Though after reading all the TOAST stories, I'm thinking about Avocado Toast or Toast with Jam!!🙋
Oh bless you Mary! This is exactly what I am looking for in a keto bread recipe! No idea how I didn't see this on my feed when you first posted it. Thank you for you lovely channel and all the tasty ideas you bring.
You are so welcome!
How did you know I wanted this recipe right now? I just made the keto rolls yesterday and they were o.k. for my first try. I wanted to make a loaf instead and then you came out with this video an hour ago! Thank you for granting my wish, you magical woman! I am not on keto, I totally failed at it and wound up with extremely high cholesterol. Now I am whole food plant based, but I eat too much bread, because I love it too much. I can't wait to make a loaf of your bread and so long as I drink enough water-I can have my toast and sandwiches guilt free! You are so awesome! Your recipes are so healthy, totally delicious, and you are so charming and entertaining. I can't even get mad at your advertising, you're just too good at it.
I love this amazing timing 🤗 it was meant to be!
@@marystestkitchen You're One with everything, thriving in the NOW, baby!
I second those comments. It's great!
@@shirleywest7654 Thanks, I thought I got too excited for a minute. Her recipes kick ass though!
I made this today. It was very easy and my bread came out great. When the dough was mixed, the dough seemed tight. But when it proofed it was springing. I needed to cover this bread as it was very dark. But it has a good whole wheat taste. I will make this again.
i dont make low carb bread but i use the same idea with vital wheat gluten and replace the starch with chickpea flour (besan) and pea protein
Works really well as generic bread, pizza crust, etc.
Nice! Way to boost the plant-based protein :-)
Thank you so much for posting this. This is now our staple bread. I make a loaf once a week and it always turns out perfect.
This looks great - I am definitely going to try this. I'm not struggling to loose weight at the minute (my Covid project was to sustain a keto diet for the duration - ~95 lbs gone for good) but I have always had bread in my diet and am missing toasted peanut butter sannies, cheese sannies, etc., so this receipe has the potential of being pretty foundational for me. I'm also diabetic so all the fibre will could be a very useful way to keep my bloodsugar down. Thanks!!
I'm glad to help!
Bought a "keto" loaf where the slices were 6 carbs per small slice. I don't know about you, but I don't eat just one slice! lol
This bread looks very promising! And it got so HUGE! Definitely want to try it. 🤗
Edit: Was afraid that it wasn't going to rise because my yeast (though new in a packet) seemed dead. However, it puffed up well enough! Next time I need to remember to add salt.
Can't believe how fluffy it is! 🥰
How many total carbs per slice ? I am doing keto and I don’t follow net carbs.
Thank you so much for sharing this great video, Mary. I am going to try making a loaf in my Pullman loaf pan to see if I can get a loaf with regular proportions, then I will freeze the sliced loaf. Great work!❤
Please let me know how it goes. I've had a pullman loaf pan in my online cart for sometime now. Just not sure if it's worth it to pull the trigger.
Hey Mary, do you have sourdough starter? Curious how a sourdough starter could be incorporated into this recipe for the depth of flavour!?!
I’ve been really into sourdough baking lately, but it’s turning me into a ball of dough. Lol.
(But - maybe there IS a way of having the best of both worlds??!? 🤷🏻♀️)
Mel at cooking with Mel has sourdough starter from several flours that are keto and easy.
Thank you Mary for your recipes, tried your keto bread that looks like the baguette yesterday, and enjoyed my butter with Bread! finally without feeling guilty eating bread,thanks for all your efforts❤ God bless
You're welcome 🤗 that's so nice to hear!
I make a similar bread but I use half of the golden flax meal and half wheat germ. Also, 1 cup of water and 1/4 cup of apple cider vinegar. I can't wait to try yours!!!
I bet it tastes great with the wheat germ. Not as low carb but probably fine for most people :-)
This bread looks wonderful, Mary, but what makes me most happy is to hear that your symptoms are in remission. I have been here for a long time and was so Mom-worried when you started to cut back on the baking recipes--or anything else needing kneading--because I knew the debility must have been very bad for you to change your format (no real threat to sub count, as most of us are lifers, I think, LOL!). Thanks for posting : )
aw thank you
I’m going to try this with cold fermentation to see if it improves the yeast flavor, and add a bit of vinegar for tang. You would probably really like the bread recipe on the King Arthur Keto Wheat Flour bag. I don’t know what they put in that flour but it’s miraculous. I still try alternate keto bread recipes or cut their flour with other gluten free flours to further reduce carbs but boy is it something else!
Cool! I haven't found that one in Canada yet. Hope they will make it available soon :-)
Please keep me posted on how your experiment goes!
I made this bread but I replaced the oat fibre with the green fibre I had leftover from making your Pumpkin tofu recipe. It turned out really well slightly green but fluffy and so very tasty.
Thank you so much for your amazing recipes you are my absolute favourite Food UA-camr - I have so much fun with your recipes.
Nice! I love to hear that!
What is green fibre?
Mary have you done an overnight fermented version? It is a lot of grains/seeds for the guts to process although healthy ingredients. I think your extra big loaf is super cute. Perhaps use one monstrous slice for an open face sandwich : ) Thank you for sharing your educated experiments/creations.
Hi~ Ooo... using a poolish might be tasty! Interesting! Thanks for the idea.🙋
Made your recipe and I was sooooo happy with the whole process and end results including the taste, texture. Even my husband who’s not low carb or keto liked it. I do like it best slightly toasted. Next time I’m going to use it to make French toast because all the pancake recipes have been a fail for me. Thank you Mary❤️
yay i'm so happy to hear that, Angela. Thanks for sharing :-)
Hi Mary is there any guidance in cooking time, you can give if I wanted to use this recipe to make rolls?
I made this bread by using roughly groud brown linseed/flax. After kneading with a handmixer, i preheatet the oven with 50°C for some minutes and switched it off, but left the 25 W light bulb on, to have some heat (about 40°C) and put in the loaf. The bread rose within one half hour to the fourfold volume. I baked it with 180°C, because my rolls with the same recipe at 400°F / 205°C went too dark. The bread rose even more, so that I had to put the loaf on the lowest drawer. After on half hour the bread was brown enough, so I switched th oven off and left it in for another half hour. After that, the bread was ready to cut, very fluffy and tasty. I just want to remind that maple syrup contains some water, so that the sugar content is much lower than one heaped teaspoon of sugar. So the yeast will work longer and will produce more gasses, resulting in more volume, which is not bad for those who like it more fluffy.
I don't follow keto at all, and have no problems with carbs, but I'm actually very curious about this bread, it looks great, and doesn't have a lot of ingredients that I have to buy. I definitely want to try making it!
KetoKev, you're wrong. You're confusing celiac disease with keto.
IS IT REALLY KETO?
There's a lot of misinformation about what keto is or isn't. Here's a simple explanation.
The keto diet helps the body get into ketosis (the state in which the body primarily is burning fat for fuel) and stay in that state with the minimization of net carbs. This bread can easily be a part of a balanced keto diet with its super low carb count.
Recently, I checked the effect of one serving of this bread on my blood glucose with a CGM. It did not raise my blood sugar at all. The line stayed flat as if I was still in a fasted state.
I think the confusion is when some "gurus" on UA-cam claim that their grain-free/lectin-free/legume-free/plant-free way is the only way to do keto right. Only YOU can tell what helps put your body in ketosis in a healthy way. NOT these strangers.
@almavofler thanks so much! I hope you enjoy :-)
do you think you could develop a recipe that doesn't use the vital wheat gluten? I got excited when I saw the title but I have a wheat allergy and I'm still on the hunt for finding the perfect "bread" recipe. Your bread looks beautiful though! and I still appreciate the video :)
aw thanks so much for watching anyway. Rest assured, I'm still working on it. Gluten-free definitely more challenging to develop into a tasty bready recipe!
@@marystestkitchen can maybe psilium work like gluten? It has some "sticking" propeties too
@@irynakravchenko21 no, it's good in some recipes but not to replace gluten.
@@marystestkitchen 12 years gluten free, the best bread to bake as a GF baking enthusiast (and former bakery baker) is honestly a blended short grain rice bread. Super easy, fluffy, and nice crispy crust.
@@lchaddy9013 I'm sure it is but this is a recipe for KETO bread and rice wouldn't be suitable in this case.
I tried it. But the taste ... well did you ever try eat saw dust before? I did - just as an experiment once - and I think there is a match somehow.
But it is also a great hunger killer. In the evening when I'm hungry again, I eat 1/2 to 1 slice with some peanut butter and it kills the hunger for the whole night.
I would avoid eating sawdust if possible ;-)
This amazing recipe also works perfectly well in the bread machine.. I couldn´t be more grateful, Mary!!!
I'm glad it worked for you!
What program on the bread machine is used for this kind of bread ?
The longest it has.@@hobbyhacks
To add the ingredients I followed the same order, according to the instructions specified in the manual, as used for regular recipes.
Success! Added 1 table spoon of olive oil to the wet list, added all dry ingredients as per list using scale. Added teaspoon of salt. Reduced yeast to 6 grams (maximum as per manual). Instant dry yeast on top of dry ingredients. Plugged in the bread maker, selected French bread type, selected medium crust. Forgot to press Start button for about 30 minutes (first time ever use of this bread maker). 3 hours and 20 minutes after pressing Start, it was done. Took the bread out, and covered it with the cloth for 30 minutes. Excellent result!
Hi Mary, I just came across your channel and your amazing bread recipe!
Question, at this time I don’t have the flax meal so can I substitute with bamboo fiber?
If so, what is the ratio?
Also, can I use this recipe in the bread machine? Thanks ❣️
i have a flax allergy, what would you suggest as a flax substitute? (sorry i know half of these comments are asking you for substitution suggestions)
If you want to avoid the plastic, lint roller before using. I have two cats and a fluffy dog, works out.
lol not with my cats and the dry staticky air here. No lint roller could keep up!
Omg...thank you so much for this. I'm a vegetarian person for ten years, that's also low-to-zero-carb (so I have very limited food options at all), and I've been struggling to find a substitute for bread!
You're so welcome!
The Portuguese version is actually in Spanish! But great recipe, I will definetely try it!
Thank you for a wonderful recipe! My bread came out perfect!
Yay! That's so great to hear, Van. Thanks for sharing 😊
Hi Mary, this looks amazing. I discovered, after going low carb, that I'm actually gluten sensitive. I notice joint pain when I eat regular non-keto bread now. You're mentioning that this bread doesn't aggravate you or cause inflammation. I've stayed away from VWG recipes because I'm concerned with reaction. Can you elaborate a bit more about how it affects you or if you're not gluten sensitive? Thanks!
I'm not gluten sensitive at all.
Is it possible to make a keto sourdough starter and sourdough bread? I would love to be able to have an artisan loaf of sourdough again. I’ve been keto for 13 mo now, lost 125# and love this lifestyle! But I was a sourdough baker for many years and miss that bread. I have dried my old traditional all purpose flour starter to preserve it but I’m hesitant to try it in a keto loaf such as yours , I don’t want to sabotage my efforts. So have you done any experimenting with making keto sourdough starters and bread? Can you please?!🙏
Victoria's Keto Kitchen has a keto sour dough starter recipe .
This is by far the BEST KETO BREAD I have ever made! THANK YOU SO MUCH for this recipe! Btw, since I am not on a strict keto but rather lower carb "diet", I replaced some of the flaxseed by oat flour, works very well too! And using plant based or actual milk instead of water makes for a nice ,clean milk bread variant!
Thank you for this recipe! I can’t wait to make it!
You're very welcome 🤗
I JUST MADE THIS LAST NIGHT WITH A BREAD MACHINE AND IT WAS SO MUCH FLUFFIER. I wonder if you could do one with more fiber or protein, and less flax. I love flax, but I'd really love a low calorie bread
What setting did you use? I customized it according to the mix, knead, rise and bake time and although it tasted fine, it did not rise much.
It’s things like this that help to keep me going! Thank you!
Hi Mary, thank you very much for this great recipe. It has changed my keto live.I have used brown flaxseeds and also added a small amount of sunflower seeds, poppy seeds and black sesame seeds. Love it.
I also want to say, thank you Mary for sharing your health challenge and how this has helped you.
You're very welcome. I hope my sharing helps anyone who might be struggling as I once was.
Best homemade bread we’ve ever tried making and super easy. We’ve just made our 2nd loaf since Thursday (today is Saturday). The texture is perfectly soft and not crumbly at all. Thanks a lot for this recipe. ❤
Yay! I'm so glad you're enjoying this recipe so much!
@@marystestkitchen Have you tried making lowcarb/keto croissants?
Tried? Yes. Succeeded? No haha@@sydneybristow123
@@marystestkitchen aww..🥲 I’m sure you’ll post when the time comes and you finally made it. #hopeful 🤭
the day WILL come ...someday haha
HI Mary. this recipe is really awesome and I have learned a lot from your videos. I see you used the almost same recipe to make the bread, sandwich and pizza successfully. I am wondering, if you have tried the same thing for pasta or noodle, basically pasta/noodle without Carbs. If you did, how it goes? Look forward to your reply, thanks!
Great question, I also would like to know if there is a good recipe for pasta/noodles without carbs or that has very low carbs.
I've been playing around with versions of this recipe for years.. it's a great way to get more protein/less carbs. I'm not low carb, but I am a fatty with health issues, so I do what I can do at the moment.
Wow! That bread looks amazing.
Thanks! It was wonderful :-) and now I need to make more lol
Tastes amazing too! The only thing I would change for myself is to add a couple of tablespoons of sweetener.
I love your recipe. I’m going to make this bread and see how it turns out. Could you make bagels using the same ingredients?❤
The "busted" part is sought after in bread making called oven spring. You did a good job.
If I was making a round loaf, it would be :-)
your recipes are AMAZING! I'm starting keto because of high blood pressure/high cholesterol. I'm using alot of your recipes. Going to try these greens too. Can I use this recipe in a bread machine?
Great recipe. I make this bread on a regular basis and it always works fine.
yay!! this makes me so happy!
My biggest weakness is bread and carbs, definitely going to try this recipe and will also try to make burger buns with the dough. Thank you for the recipe ❤
Hope you enjoy
@@marystestkitchen I’ve made the bread and been living off eating that this past week, very nice. I’ve also made buns today, almost the same recipe with added eggs and butter and that came out brilliant and super soft.
@@timothyegappen1936how many eggs and how much butter? I was wondering how eggs would do in her recipe? And it sounds like something I want to try.
Jag bakade detta brödet idag och det blev jättebra
Tack för receptet ❤️
Wonderful!
Your awesome! I just found your channel and cant wait to try some of your recipes/ experiments. Thank you for all your hard work and sharing it!
Awesome! Thank you!
Hi Mary, thank you very much for the recipe. By any chance could you please post a link to the grinder you use or provide the make, model, etc.? Thanks again!
Does this bread toast well too? It looks fantastic❤
It's best that way!
It absolutely tastes good!!
Made this last night and it is amazing! Thanks for posting
Has anyone tried using it as pizza dough yet?! 😀
Hallelujah.. I found you... thank you so much for sharing I can finally eat bread again
Just made this bread and a friend was here when it came out of the oven. Mine also as another viewer didn’t rise much until it was baking. Cooled and tried and we both said it was amazing, so very light and very bread like. Thank you so very much, bless you. ❤🙋🏻♀️🌟🇬🇧👍🏻🙏
Thanks for sharing!
I made this twice now but i don’t really like the flavour. It taste weird but i still eat it because i want to stay on my keto diet. I hard like thin thin cardboard but im not much of a baker and i didn’t weigh it. I see some people in the comments substituting ingredients so I’ll try those too. Since i have the ingredients and a bread maker I’ll continue to bake this bread until the ingredients finish. It’s not bad overall though, it just doesn’t taste better than store bought bread which i don’t care for. I’m willing to eat anything healthy that doesn’t necessarily taste great, I’m used to doing that.
Even if you make this bread perfectly, keep in mind there is very little fermentation since there's very little carb in the dough. Therefore, you won't get the developed sour flavors that good bakery bread does. But you can mimic them by adding flavorings like lactic acid powder and nutritional yeast. Or go ahead and add a little more salt plus spices and herbs. This is your keto bread and there are no rules!
Looks good! Thanks for sharing!
Tried this recipe today. Very tasty. I had trouble with it collapsing some . Seemed to happen right after I moved it into the oven to bake. I used my "proofing" mode on my oven, then took it out after allotted time and warmed the oven up to 400. Would this delay in putting it into the hot oven have caused the collapse?? All in all really like it. Just need to figure out what I did wrong.
It could be your "proof mode" was actually too warm. My recipe was developed for proofing at room temp. So you should look at the volume of the loaf rather than depending on timing. It sounds like your loaf was over proofed.
Wow! You’re recipes are amazing! Thanks
O.M.G. game-changer!!! Made just now, came out perfect!!! THANK YOU!
Great to hear!
I just made this by hand! omg you saved me! ❤
thank you very much❤❤❤
By hand!! You're amazing :-)
Hello. So the mixer-machine is not necessary??
Vegan keto is perfect
Best of both worlds, I'd say :-)
Hi Mary. We are really enjoying the bread this week that I made from your awesome recipe. I had a question for you. I have searched the internet trying to find a keto all purpose flour recipe that includes vital wheat gluten and does not use nut flours. I can’t seem to find one. I was wondering if you have a recipe for this type of keto all purpose flour? Thank you for your help. God bless you dear.❤️❤️😊😊
Finally a recipe that works and tastes great.
Can this recipe be used in a bread machine?
Some previous comments noted that they had great success using either just the dough cycle and bake in oven, or use the full cycle on a French bread or basic setting and were successful.
Hi! Love this! I was wondering How i Can replace the Oat Fiber as here in Argentina is kind of difficult to find! Thank you! Can Wait to do it
@Mary...This bread looks amazing. Is there something other than flaxseeds I can use? I am allergic to flaxseed..
you can use chia seed in place of the flax seed
This is a great recipe! Made it and it was niiiiiice!
Great to hear!
This bread was fabulous it looked just like normal bread.Even hubby ate it without complaint, that is a big praise of your recipe. Thank you🙏 How is it best stored please?🌟🇬🇧💜👍🏻🙋🏻♀️
Just like normal bread EXCEPT it stays more moist. So I like the refrigerate it (up to a week) to prevent mold or freeze it (up to two months).
@@marystestkitchen - thanks for the reply, much appreciated 🙋🏻♀️🌟🇬🇧👍🏻🙏
Hello, new subbie 👋. I ❤ your recipe the most, looks so easy and fewer ingredients than others❣️
How would you adjust to use Einkorn whole wheat flour and in a bread machine? Thanks 😊
Hi Mary! thank you so much for this recipe!! I wonder if I can substitute the viral wheat gluten for another ingredient…
Sorry there is no substitute
I mąkę this bread for a few months nów but with soy flour ( Sometimes łupin) instead of oat fiber BC of cost and availability. But i slice it thinly about 3mm so a 1/8" 😅
Very interesting! Thanks for sharing.