Keto Flours 101 | Low-Carb Baking Science
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- Опубліковано 4 жов 2024
- KETO BAKING SCIENCE
Learn all the basics about keto baking and flour substitutes, what to use, why, and how. I cover the basics of subbing for starch and gluten when making high-carb recipes into low-carb keto recipes. There's a little bit of food science involved, but once you get used to the different ingredients it starts to make sense quickly.
KETO SWEETENERS
Besides gluten and starch (which I cover in this video), the other important factor in high-carb baking is sugar, so if you want to know more about compensating for no sugar in keto baking, check out my Keto Sweeteners 101 video:
• Polyols & Sugar-Alcoho...
KETO INGREDIENTS MENTIONED:
Blanched Almond Flour: amzn.to/2H4N86h
Coconut Flour: amzn.to/2vh0gng
Oat Fiber: amzn.to/2H1779N
Xanthan Gum: amzn.to/2vdofDC
Guar Gum: amzn.to/2qy2EjG
Psyllium Husk Powder: amzn.to/2ENOJeJ
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Whoever thought of this video and came up with the information covered should really get the recognition because this was a much needed video to understand why we are on this keto boat. im guilty and just follow recipe but at time question why this why that, but this covers all the concerns so thank you very much!
Great video!!! Much needed by the Keto community.
100% agree.
Thank you!
You guys should look into Lupin Flour. High protein, high fibre, low carb. Probably better than almond meal in the fathead dough. It should be available in the U.S. or if not, certainly online. annaslowcarbkitchen.com.au/what-is-lupin-flour/
Headbanger's Kitchen hey man! I love you channel!
^^^^ Who authorised all this jibber-jabber?!! 😉
Very versitile Psyllium husk recipe: 4oz almond flour, 1oz psyllium husk, 1 tsp baking powder, pinch of salt, 2oz water. Combine and rest for 10 min. Works for flatbread(1/2, roll flat, pan fry), as bun( 1/2 press into ramekin, bake at 400 for12 min) as a tortilla ( no baking powder, 1/2 roll thin, pan fry)as a pancake (add vanilla & cinnamon, 1/2, roll thin, pan fry, top with whipped cream and berries), next I am going to try deep frying a crunchy taco and keto cannoli version)
Thank you.
Jeff, Christmas is coming...did it work as Cannoli?
Jeff Fontenot cc
Did it work as cannoli? After 7 months, no answer.
Thx Jeff
Here is my go to keto bread recipe that I just love!
1 cup almond flour
1/2 cup whole flax then grind it fine.
5Tb psyllium husk ground
1/2-1 tsp salt,
2 tsp baking soda
1 tsp instant yeast
2 tsp vinegar
3 egg whites
1 whole egg.
1.1/4 c hot water
Mix dry very well
Whisk eggs add vinegar to eggs mix well.
Add this to dry and mix well.
Then add hot water...
Mix well and scoop firm into buns.
Oh these rise like almost two inches, they are crunchy outside and a very nice chewy, elastic crumb inside....
How close it tasted to wheat bread ?
Thank you, finally a recipe with yeast that doesn't use xanthan or guar 🙏
Oven temp? How long to cook?
Need oven temp, how long to cook, and how many buns does it make, please?
Do you have oven temp and bake time?
We want that voice in every video!
Also, this video, is one of the most important videos every keto beginner needs to watch..
Lots of info, but she sounds like a teenager
Ram Revivo the vocal fry got worse and worse I couldn’t listen after 4/5 minutes.
Keto bagels Rock- 2 1/2 cups mozzarella or cheddar cheese, 2 oz cream cheese cut into small pieces. Microwave 2 1/2 minutes, in separate bowl mix 1 1/2 cups almond flour & 1 TBLS baking powder. Mix into melted cheese & add 2 beaten eggs. Mix well with fork. Separate into 6 pieces and form into worm shape with wet hands then make into bagel Bake on parchment paper in 400 degree oven for 10 minutes. 30 carbs in whole batch but I make small bagels and some bun shapes for sandwiches. You can also top with everything bagel seasoning from Trader Joes.
I'm not much of a baker, but I love the idea of being able to have a bagel now and then. Do these come out chewy like regular boiled NY bagels?
Thank u for sharing your recipe...il try to do this...
Thank you.
Morgan R. No, no Keto version of a bread-like recipes will taste like what we’re used to. I’ve accepted that now 5 month into this way of eating lol.
Shirlyn's Sleeved Have you considered trying to boil them first and once float to the top, remove to bake. Just curious if the dual cooking technique would even offer a great bagel texture and taste ??? Thank you for sharing
I’ve tried lupin flour with equal amounts of vital wheat gluten. Sugar, salt, olive oil and yeast are added. Water is added to make it into a dough and then allowed to rise. The end result is a chewy bread without the eggy smell found in most almond bread. I find thus bread must satisfying to date
Can you please share 🙏 the recipe thanks 😊
*Understanding the different options available and how to use them effectively is so helpful for those following a low-carb lifestyle. Thanks for sharing!*
I tried psyllium husk in with coconut flour keto bread , and it worked really well, I recommend to add it to keto bread recipe
did it taste lyk d normal bread pls
Pearl Anarfi no not the same especially if you’re using coconut with psyllium husk , but if you use almond flour with xanthan gum you may not taste the difference
Can you share the recipe?
You can add active yeast to the batter with a table spoon of honey and it tastes exactly like regular wheat bread. The Honey will serve to activate the yeast causing the batter to gain *some* rise, but the main effect will be in the taste.
Where have you been my whole life??
I hate that the UA-cam algorithm has kept me from you until this glorious day!!!
To your favorite bread recipe add 1/2 tsp baking soda to the dry mix and 1/2 tsp cream of tartar to the wet.
Mix wet & dry quickly and place in your baking pan. They react to improve the rise but it's not stable if roughly handled.
Lupin flour is a great option with excellent macros for Keto
I have been looking for this information for so long! Thank you so much for making this video! Understanding the chemistry of the raw keto materials helps so much to be able to come up with original recipes and/or make substitutions if you don't have the proper ingredients available to you.
Thank you for blinding me with science! Full carb bread baking is half science/half art. You gave one of the best and simplest, scientific explanations for full carb bread baking. I had not idea where to start with keto substitutes. Again, your video was much appreciated and I look forward to experimenting
thank you!
I’ve seen recipes from Europe for European style hearty breads (crust on the outside, chewy on the inside) that use potato fiber and bamboo fiber. There’s actually even a product from the Netherlands called Pofiber.
Unfortunately I haven’t found either in the US, but I want to buy and try some when I’m in Germany again (hopefully this summer).
Terrific video...at last somebody is talking about the science of cooking!
I substituted Psyllium fibre for Oat Fibre one for one in Diedre's Low Carb Bread recipe . Turned out great. Pretty much the same great taste.
I have recently bought a book called 'What The Fat?' which is co-authored by a professor, a dietitian & a 1 star michelin chef. The bread recipe is good and has 150g almond flour, 45g psyllium husk powder, 10g baking powder, 5g salt, 60ml EVO, 4 eggs & 100g sour cream. Very easy to make and very light and enjoyable.
Mozzerella fathead dough actually works fantastically for desserts. I make cinnamon rolls and king cakes with fathead dough and they turn out amazing - there really isn't any sort of cheese flavor in the final product. It works best for things like that, though, as it will have a slightly chewy texture more in line with a bread than a cake.
I am GF and keto and looking for bread recipes too! Macadamia flour is a good sub for almond as it is pretty much free is omega 6.They cause inflammation. Also sweet white lupin flour can be used, also flax meal can be made into bread. But the yeast is still an issue, so I’m thinking about chia. It can be ground and used as a possible sub for gluten too. Haven’t tried these together yet but a possibility!
I tried it very good still modifying and experiment.
Low Carb Buttermilk Biscuits
1 Cup fine Almond flour
8 T. unsalted butter, cold, cut into fine cubes
2 T. psyllium fiber powder
4 t. baking powder
¾ t. salt
½ Cup buttermilk
2 eggs
¾ Cup Powdered Oat Fiber
80 g. Part Skim Mozzarella cheese
2 oz (60 g) cream cheese
Cut together the first 5 ingredients with a pastry cutter. Add the buttermilk and eggs, stir to combine. Add oat fiber last, it puffs up and makes a bit of a dust-cloud mess, so try to stir it into the wet ingredients slowly. Then melt the cheeses together in the microwave for a minute. Let cool a few minutes, then cut the cheese into the wet mixture with a pastry cutter.
Scoop 2 oz. cookie scoop portions into a medium size buttered nonstick muffin tin pan. Bake at 350* for 20 min.
Makes about 20 ~1 ounce biscuits.
Nutrition per biscuit:
@ 120 calories// 12g fat/ 6 g total carbs (only 1.6 g NET CARBS)/ 4.3 g fiber/ 4 g protein
tcptcp20072007 if I were using coconut flour how many eggs would I need
*tcptcp20072007*
Thank you very very very much!
I made butter from heavy/thickened cream a few days ago, and ended up throwing the buttermilk out because I did not know how to use it.
I will definitely be thinking of this recipe next time I make more butter.
Thank you 🥰👍
Thanks so much for this recipe, I'm making it today!!!!
oh I never knew buttermilk was keto
Certainly the most comprehensive and assistant clip I've seen. Thank you I acknowledge TPF for doing the work for the keto community as a whole. Lots of food (pun intended) for thought.
Keto has been a revolution to me and my body. Baked goods are a missing for me. This video tutorial has added to my knowledge and experimentation. Thank you.
Oops, TPH, I mistyped.
Thank you!
you can use yeast. one tsp of sugar in an entire loaf of bread is virtually nothing. 4.2 g
Total Carbohydrate
"bloom" the yeast before you use it. I make mine this way and it's amazing.
Thank you for this vid. I LOVE baking and do so often, so when we went low carb, it was quite the challenge to switch things up. This is BY FAR the BEST vid / source of info I've found on the various flours and ingredients used in low carb baking. I've literally had to google each and every type of flour one at a time when needed, but here, you've laid it all out in one shot, so thank you.
You're so sweet! Thanks for the review and for the support.
Keto King has a bread that uses yeast, and I substitute out the Xanthium for Psyillum husk powder. Excellent bread!
Thank you!! Here my favorite keto bread. It lasts for over a week without being packed. Fast and easy:
6 organic eggs
500 g of low-fat quark
100 g of ground almonds
100 g of ground flaxsee
4 tablespoons chia seeds
4 tablespoons of flaxseed flour
1 pack of baking soda
10 g of bread spice = 1 tbsp or 3 tsp
1 tsp salt
Mix it all up, let it rest 15 minutes and form bread rolls with wet hands and put the pieces (better thinner ones like baguettes, or little bread rolls) right on the baking paper in the oven at 175 degrees Celsius for quite 1 hour.
Excellent, excellent, excellent. It's good to know the why's of keto cooking. Good job. Love your channel. Love your recipes.
Thank you so much! :D
Excellent baking primer 👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽
ketoforreallifepeople has an awesome keto yeast bread recipe made with almond flour. I made it for the first time this weekend.It is delicious and it uses instant yeast and nutritional yeast for that real bread taste and it also uses psyllium husk. It is made into circles like a hamburger bun but she has made it into hot dog buns. She says she hasn't tried it in loaf for but I plan on trying that myself.
This is one of the best explanations I have seen! Informative and clear.
Being Diabetic as well as having Celiac Sprue...Good info !
Thanks for sharing !
Thank you for an informative video. It has garnered many helpful comments.
Deidre's Kitchen has a bread recipe that uses Vital Wheat Gluten that is really getting some positive attention as a good bouncy bread.
Where’s that?
@@elblogdevanessa keto king made Deidre's version on UA-cam. That's the recipe I generally use for loaves.
I use Psyillium Husk in my bread. I modified a recipe from different groups. I am still trying to figure out the best way to create the rise we get in bread. 6 Egg 1.5Cup Almond 2TB Flax Seed 3TB Coconut 1.5TB PHusk 2 Teaspoon Baking Powder 2TB Butter/or Olive Oil/Avacado oil(peference) 1Cup warm water 2Teaspoon Salt -sometimes I add more salt. I understand we can do the separation of Eggs and do the peaks with the white eggs..but I usually skip it and throw it all in the blender.. except for PHusk. I add the Phusk in the mixer at the end. If I am slow in my mixing, then, Phusk can start too soon to blend. Put it in a loaf tin using parchment paper. I tried the buttering the tin but bread sticks. PPaper no sticking. Oh and instead of having cold eggs.. can just put them in a bowl with warm water as your prep..usually brings the eggs to room temp by the time its ready to be mixed. The reason I do not do the peaks with white eggs & apple cider vinegar/cream of tar tar is that I really didn't see a difference in rise of bread if it was done or not done that way. 350 Deg for 50m to 1hr..depending on oven. Depending on the bread, can throw in rosemary or some other herbs to change the flavor. Oh and if its a bit too watery let it sit in the loaf tin for a 10mins.. Phusk will do its work. Purpose of Fiber helps with the texture. I did see a video where Keto King was using yeast but he fed it honey. So they cancel each other out.. might try that in the future
Keto King has the BEST bread recipe. He used oat fiber to lower the net carbs but it tastes like actual bread! 👌🏻
greekgiggler was it the one with gluten though?
@@itsagoodday2165 that's the one, with vital wheat gluten
Kwan Yew Teo thanks, i try to avoid gluten.
@greekgiggler - It's not his recipe (but from Deidre's Kitchen). It is very good from the glycemic index stand point, but it is a bit rubbery in texture, and has an odd taste/smell when toasted.
Steven Zara I totally agree! I just tried her bread yesterday after the whole internet said it was the best, and although it’s good fresh, it does have a bit more chewiness than I’d like. And toasted? ......Forget it. It was awful toasted and I felt like I could taste the “sliminess” of the yeast. It also started to smoke up in the toaster and never even got fully toasted. Do you know by any chance of a better bread? I need to find the perfect recipe! Lol
Vital wheat gluten is now big in keto bread, making a loaf very similar to real weat bread. Diedre's recipe is all the rave in bread machines. Have you tried them?
I'm working on bread recipes myself, about to start experimentation with the husk. I have used vanilla whey protein to try to make an angel food cake but the problem was, the protein that I used gelatinized very quickly. It was glutinous, but it just didn't come out quite right. I believe what made it worse was I was also attempting it with coconut flour, which made it even more dry. I will try it again with almond flour and sour cream, and possibly even a tiny bit of melted cream cheese, though that's quite a bit of prep for a mug cake. If I can get the blend right with the vanilla or chocolate protein, the sour cream, and a couple other ingredients, I will let you know my results!
Good luck!
psyllium husk is great but there is a fine line between giving your bread volume and turning your dough into a psyllium slab.
Keto Bread Recipe.
1 C warm to the touch water. Add 1 Tablespoon yeast and 1 teaspoon honey. Let honey melt in the warm water. Sit this mixture and set aside for 10 minutes. Can cover with plastic wrap or warm towel. Mix in mixing bowl: 1 Tablespoon sweetener, 1/2 teaspoon xanthan gum, 2/3 Cup golden flax meal (grounded), 1/2 Cup oat fiber ( not flour), 1 1/4 Cup vital wheat gluten, 1 teaspoon Hamilyan pink salt, 2 beaten eggs ( room temperature), 2 Tablespoons butter (softened). Add yeast mixture. Works best using stand mixer. Mix for 7 minutes. Stopping at half time to scrape down the sides of the bowl. Mixing on medium speed the whole 7 minutes. While the bread is mixing the last 31/2 minutes, get a microwave glass dish and fill with water. Put it he water filled bowl in the microwave and heat for 2 minutes. Leave closed till it is time to place the dough in to rise. Once the dough is finished mixing , shape it into a loaf and place it in a loaf pan. Cover with plastic wrap and place in the microwave. Heat more water in another pan or teakettle. Will need to add this heated water to the bowl in the microwave every 30 minutes for 21/2 hours. If the water in the microwave is not hot enough, pour it out and add the heated water in it. Keep the microwave door closed while changing out the water. The dough will double or even triple in one rise. Heat your oven to 375. Bread will bake in 25 minutes. Let bread cool before cutting because it is still coming together. Can add a Tablespoon of nutritional yeast to this recipe for more of a yeast smell and taste if you would like. Nutritional yeast is just fiber. Makes 10 slices at 1 carb a slice. Hope you enjoy this bread recipe. Best I have made so far.
Thanks 😊 I will try it
You explained everything so well.
For baking, use the hermetic cover for about 20 min. It helps the do grow up faster and not making the hard brown crust . You take it off and finish baking till the end.
I've been making keto bread with psyllium husk and flax seed meal. 3 tbsp flax seed meal, 3 tbsp psyllium husk, 2 eggs, 1tsp baking powder, 1.5 tbsp butter. Turn out just like bread.
SuhailiMalik how long do you bake it for and at what temperature?
Thank you for the recipe
I used protein powder in pancakes and waffles!
Cinnamon
1oz cream cheese
1egg
1T coconut flour
1T vanilla whey
1/2tsp cinnamon
1/4tsp baking powder
1/8tsp stevia or 10gtts
Chocolate
1oz cream cheese
1 square unsweetened chocolate
1egg
1tsp coconut flour
1T cocoa powder
1T chocolate whey
1/8tsp stevia or 1tsp swerve
You're one of the 14 people licensed to own a freakishly small metal whisk!
(You know what I'm talking about if you've watched Chef John's "Minute" Chocolate Mug Cake recipe) 😂
Make that 15 I actually have 2 small whisks . They are ideal for mug recipes if you can't be bothered with getting out your stick blender. Mind you the stick blender works really well and you don't get a mess on the inside of the mug .
I am one of those 14.
I just stumbled on your videos...I’m not exactly keto anymore but I love the quality of your videos. Keep up the great work
Brilliant Thanks. High on facts and low on ego and distractions.. The channel looks good but can anyone reccommend anything similar for non deserts?
This video needs some recognition big thumbs up!
Thank you!
Hi. I recently tried using vital wheat gluten in my bread and it was great. Proofed yeast with 1 tbs of honey. Although it was mentioned that the yeast consumes the honey and need not be counted, I still did and the net carb count was less than 3gms per slice
Is vital wheat gluten Keto. That would solve my bread problems if it is Keto.
@@lonnieanderson4408 yes low carbs no sugar, high protein
Thank you. Crystal clear explanation.
Very informative video and thank you for uploading. I’ve learned a lot.
Keto King has a great bread recipe. He does add yeast and a teaspoon of honey but the yeast eats up the sugar.. just made it, delicious
Leavening can be made with 2 tsp yeast and 2 ,tsp maple syrup. The yeast forms a carbon dioxide gas that causes the yeast to foam and it eats the sugar from the syrup.
Once the yeast has eaten up that small amount of syrup it runs out of food though, at least in my experiments it only bubbles up at first and then deflates quickly in a few minutes. :(
check out this recipe. It is not technically keto because it uses the wheat gluten but the carb count makes it acceptable if you don't have a gluten intolerance. The yeast works perfectly the way she suggests using it and the end product is like a whole grain wheat bread. I substitute almond flour for the flax meal 1:1 to get a "white" bread version that I then used the dough to make cinnamon rolls! it is delicious both ways but with the flax meal it is super dense so little goes a long way. The almond flour version was better imo : ua-cam.com/video/SPTcf4Ol0cY/v-deo.html
TPH Keto Desserts it won't if you use a combination of coconut flour,almond flour and arrowroot flour :)
Have you tried using heavy cream to feed the yeast? I have not, just wondering if you had.
Tawny Lovell
thats because arrowroot is starch !
Thanks for putting this together. I had spent months learning all this the painful way as stumbled across all my baking disasters!!
Thank you for the great info!!!
I'm also on the hunt for an acceptable keto bread recipe! I've tried a dozen or more and throw them all out. HATE Psyllium Husk Powder! Whether I make the bread or buy it at Farmers Mkt, it tastes AWFUL but even worse I feel the grit as if sand or glass is in the bread. The only recipe I'll eat so far is one I changed a bit and LOVE! You bake, slice, then fry for French Toast that's better than bread dipped in eggs! If I add parmesan cheese and Italian spices, it's a light focaccia! It's eggy and I don't love that but until we find better... am experimenting with oat fiber next... 👩🍳
This is a variation of the DietDoctor.com recipe and it is the best keto bread I have ever baked. Good texture, good flavour but hard to make into a loaf.
[Keto] Nancy’s Keto Bread
Source: ketoforreallifepeople (Facebook Group)
Serves: 6 small rolls
Time: 1h (Preparation: 10m; Cooking: 50m)
Ingredients
160g Almond Flour
5 tbsp psyillium husks
1 tsp salt
1 tsp nutritional yeast flakes (for flavour)
1 tsp baking powder
200g boiling water
3 egg whites (6 tsp egg white powder + 6 tbsp warm water)
2 tsp cider vinegar
1 tsp sesame seeds to top off (optional)
Instructions
Pre-heat the oven to 175C (350F)
Mix all the dry ingredients thoroughly (I used a handheld electric mixer)
Add the water while continuing to mix
Add the egg whites
Add the cider vinegar
Continue to mix until the dough becomes glutenous and thickens up (see below!!!)
Divide into 6 equal portions with wet hands
Shape into round rolls and place on a baking sheet lined with parchment paper.
Bake for 45-55 minutes.
HOWEVER....my dough didn’t really thicken up like Nancy’s video. It was like a thick pancake batter. So I just wet my hands and formed a dollop and dropped each on into a greased cupcake tin and sprinkled over some sesame seeds.
11/4 cup almond flour, 5 tbsp. psyllium husk, 2tbsp baking powder. Mix these and sit to side. 1 cup hot water, 2 tsp cider vinegar, 3 egg whites, beat together and min with dry ingredient. Mix and becomes like play dough. I form my own by hand making sub rolls and dinner rolls, but works real well with cookie scoop. Bake for at least 55 minutes at350 F. These are wonderful, soft, with nice crust, hold up with no holes in roll I LOVE THEM. I got them from Keto Dad site . easy to make takes 1 hour to bake but so worth it hope you enjoy
Great educational vid! Right to the point and pleasant to listen and watch...new sub!
Thank you!
Not sure if someone else commented this, but you can totally use nutritional yeast in Keto baking. Use it with maple syrup. The yeast will eat the maple and the body won’t process the maple syrup as a sugar source because it will be eaten up by the nutritional yeast.
Nutritional yeast is not alive and can't ferment or break-down or "eat" anything, maybe you meant live yeast?
Have you tried the addition of sunflower lecithin? It gives you better elasticity and bread is less crumbly.
so in cooking keto you can replace some of the gluton with beef gelatin powder it will help rize a little and will give that chewey texture. also if you make bread you can still get some rise with test. what you need to do is bloom the test in 1 gram or more depending how many carbs you are safe with adding in worm water you do this then add it into your bread mic then let the doe sit all day on the counter in a bowl to rise like normal bread. you must look at it every so often and if at any time it looks like its starting to shrink then stop it and make your bread. you can also look around for what is called beer bread for keto that will have some rize and so will keto soda bread.
Thank you for the knowledge!👍🏼
My fav bread is out of
165g flax flour, 30g psylium husk, 2tsp baking powder, 50g sunflower seeds, 1tsp salt plus spices, 3 whole medium eggs and 240ml of water
Just mix it up, form a loaf and beak at 160C for 1h! Best bread ever!
I use isolated gluten for keto baking, espacially for cookies and such things to get a nice crunch and good mouthfeel as well as browning
I'm confused, oats are grains aren't they? We shouldn't be using grains on keto, surely? Edit: I just listened to your whole video and you explain very fully how it isn't the same thing at all. Thank you :)
Very informative video. Thank you. I’m saving this one ❤️ I do Atkin’s, and have done it since before Keto was invented. I find the Keto community to be very helpful. For those doing Dirty Keto AKA Atkin’s, using Carbquick baking mix, I would also suggest using an extra egg for added moisture. I made peanut butter cookies the other day, and they were delightful, but just dry enough to stick to the back of the roof of the mouth. I’m definitely adding an extra egg next time. Also, I saw another UA-camr suggest giving the flour a spin in the food processor instead of sifting...I tell you, these flour are impossible to sift. I’m giving that a whirl next time too. Oh, and in my peanut butter cookies, I added an 1/8 tsp unflavored gelatine to the batter for a chewier and soft texture. Thank you for doing the research needed to help the community. Stay Safe and Stay Well ❤️😘🙏
8:03 google the ''fathead'' bread recipe which you can use as a pizza crust or siimple flatbread. Only 4 ingredients: mozzarella, 1 egg, cream cheese and coconut or almond flour
@Seun Matthias
Thank you for sharing this video. My wife and i are struggling to find keto bread, and this info gave me an idea on how to make our own version of keto bread.
You should try Diedre’s bread recipe. Best ever for texture and taste. It does take about 2 hours to rise so it’s not quick
Thank you! This video is a huge help. I have tried several so-called keto bagel recipes and been disappointed each time; either there is no taste, or it tastes great but crumbles like a biscuit. I'm going to add some xanthum gum now and see if I can improve the texture of the best tasting ones. I have used protein powder (unflavored) in both a bagel recipe as well as in cheesecakes. I usually just dump in one big scoop for the cheesecakes and whatever the bagel recipe called for (I think it was 3). I like adding the protein and since it's unflavored, it's unnoticeable. I have also added whey protein and sometimes a flavored protein powder to a crunchy breakfast bar recipe that is mostly nuts, rye flakes and sugar (groan...no sugar will mean no crunchy, sweet glazing); back to the drawing board for that one!
Diedre’s bread is the best I have found so far, it’s like eating real bread. TRY IT....... YOU’LL LIKE IT 👌🏻
Thats is true .. ive also done this and The Keto King also did this.. its the best bread ever! Taste just like bread.. texture, smell, taste, everything..
Do you have a link to that recipe? I don’t know who Diedre is or where to find the recipe.
@@jeannieg4822
ua-cam.com/video/sFdN4tF_eCQ/v-deo.html
@@jeannieg4822
This one is the oven baked version.. exactly the same recipe..
ua-cam.com/video/wAJKX-deb9k/v-deo.html
Diana Zainal Thank you
You can use yeast. In a separate bowl warm up some water to between 105 and 110 degrees Fahrenheit add some sugar or maple syrup put in the yeast and let it sit for 10 minutes. The sugar won't count to the final product because it will be eaten by the yeast and turned into co2. Add psyllium husk powder to the yeast mixture with ground Chia seeds so that your dough can hold to getting then you let that sit for about a minute, pour it in to your dry ingredients mix it together into a dough.
The problem I have with keto bread is the flavor😭😭 I havent found a keto bread that really tastes like bread
they taste either like eggs or like espagol husk and if done with cheese like cheese. bread tastes like bread coz it has wheat
Me either 😭😭😭
Thanks for sharing 101 keto flours
Thank you. I love what you do!!!
Thank you!
Thank you for sharing your knowledge! I don't know why you're not more popular. You put out a lot of great content!
Thank you! You're very sweet :) Hopefully this channel will keep growing!
Anthony's makes some of the best keto friendly stuff and I use Isopure un flavored protein powder
That's the most well made, well researched & most thorough video I've seen on this topic so far, very very helpful.. Thank you so much for your efforts.
arrow root is a great thickener
Thank you! This was so helpful and interesting! I have wanted information on Substituting this for that. Brilliant!
Try this one. It is the most bread-like keto recipe I have seen and it does contain psyllium husks as a gluten substitute.
Nutritional Yeast Keto Bread
Ingredients
• 1¼ cups super fine almond flour
• 5 tablespoons psyllium husks
• 1 tablespoon nutritional yeast
• 1 teaspoon active instant yeast (Fleshmans makes an excellent Active, Instant Yeast)
• 1 teaspoon sea salt
• 2 teaspoons cider vinegar
• 1 cup very hot water
• 3 egg whites
Instructions
1. Preheat the oven to 350°F (175°C). Mix the dry ingredients minus the rapid rise yeast in a large bowl.
2. Bring the water to a boil and add it and start the mixing process until liquid is incorporated. Add egg whites and vinegar, and rapid rise yeast and continue to mix well about two minutes. Allow the dry ingredients to absorb the liquid and show signs of pulling away from the mixing bowl. Use a mixer.... this takes time.
3. Moisten hands and form dough into 6 buns, rolls, or shape of choice.
4. Bake on middle rack in oven for 50-60 minutes, depending on the size of your bread. They're done when you hear a hollow sound when tapping the bottom of the bun.
5. Serve with all your favorite toppings and fillings.
I have made a few recipes from a youruber named joe duff
He has several recipes that i like and use on a regular basis. One uses egg whites. Another he uses protein powder. But his recipes are full proof and taste good.
I long for proper toast to go with eggs. I am not a fan of eggs without toast.
I know what you mean, life without bread is a struggle haha
I make a quick guacamole with my eggs and don’t miss the bread at all now. Take a third of an avocado, mash it, add a dash of turmeric, cumin, ground pepper, sea salt and a clove of chopped garlic and mix.
Smoked salmon and scrambled eggs - delicious and a real keto breakfast!
Go to the channel called Tasty and look through their keto compilations. They're aren't very many. In there you'll find a sandwich bread recipe. It's so good!
Look up "mug bread". You make first make it in the microwave in a ramekin or small bowl, after it cools you can slice and toast it. It'll be a bit dry, but that's where the butter and egg yolk come in, esp if you like runny eggs.
Nutritional yeast is good to add as well as fast acting yeast to make bread. It comes out much darker but it smells and tastes just like bread. My friend Nancy Childress from Keto For Real Life People on FB made some on a video which is also on UA-cam. She made buns and some flatbread with the basic recipe. Very delicious! Hope this helps!
Question, since yeast feeds off sugar, could you add yeast and sugar to a keto bread recipe....and the sugar be cancelled out by the yeast?
Yes, yeast eats the sugar. No carbs to worry about
Mix the yeast into sugar water and let the yeast feed off that....not so sure about mixing sugar into your non-carb flour. You get some rise from the time the yeast was in the sugar water, and then just skip letting the dough rise/punch it down/shape it and re-rise part. Just shape it and bake it. ....That's where I'm at with my limited experimentation, anyways.
Yeast on feeds off sugar during a long ferment, like a sour dough starter. You will still need to add a sweetner (stevia is all natural) if you you want a sweet dough.
@@savedafter50 Sugar is also all natural.
@@terrywickham781 It is also a slow poison, Terry. Ask any diabetic.
I use chia seeds...let soak at least 10 minutes in liquid. Chia can hold 27 X its weight in water. I usually add 3 T to 2 cups of water, warm. Add more depending on your desired thickness. I have great texture.
Hard to find oat fiber. Awaiting delivery from amazon tomorrow
I've made the keto nutritional yeast bread by Keto for real life people. It uses psyllium husks and yeast, and is so good that even my husband likes it!
Where would I find this recipe please ?
We don't really seem to have almond flour here in Australia readily available but have plenty of almond meal.
I've used it in fathead pizza and it seems to work ok.
Haven't tried using it in making desserts though- not sure if it would ruin the recipe and texture.
Thanks for another informative vid!
I definitely see a difference between almond meal and almond flour when I make fluffier recipes like cakes. Have you tried iHerb? When I was living outside the USA I bought my almond flour from them and as long as you order enough stuff to get free shipping (I think the minimum is $25-30), it's the same price as it is here in the States. They have a ton of health-related stuff including keto ingredients/snacks. I'm not affiliated with them, but I wish I were! haha xD
You can blanch almonds, or just soak them to remove the skins. Make sure they are dry, then grind them up to get an almond flour.
Such a thorough explanation! Great job 👍
Regarding the protein powder questions: I found a macaroon recipe (sorry, it's not bread, but I had to share) where I substituted a mixture of protein powder, Torani sugar-free syrup, and guar gum for thickening, for the creme filling, (the cookie itself was made with traditional macaroon batter that was made with all almond flour and Splenda for the sweetener), and it came out pretty tasty. The protein I used was whey isolate (grass-fed) in a vanilla flavor. I am going to try chocolate next; I am still playing around to see if I can make a kind of ganache with that.
Normal macaron filling is easy to make keto, you can just do a sugar-free chocolate ganache with butter and keto-friendly chocolate. :) Your idea seems good too.
معلومات قيمة جدا وتشكري عالتوضيح . وانا ابحث عن طريقة لعمل خبز الكيتو حيث جربت العديد من الوصفات ولم يكن مذاقها مرغوب و اطلعت على وصفاتك بالقناة وجدتها كلها حلويات ارجو ان تعملي وصفة للخبز شاكرة لك .
Great information!
Thanks!
Very informative! Thanks for introducing the different types of flours that can be used in keto recipes.
Try dr bergs bread sticks
My Husband uses Flavoured low carb protein powder in his morning waffles ...The cookies and cream ones he made were my favourites! Bx
Thank you for tthe info!
Awesome video, I have been playing with different breads to try to recreate the Baguette or French Bread, once I get it right, I would be more than happy, even excited to share it.
The best keto bread recipe is from Dr . Berg. It’s the best as far as me, no eggy at all.
Do you have a link to it? Couldn't find it with a google search. thanks!
Here is the link. This video is why I added yeast to my recipe but I found this bread just too dense.
ua-cam.com/video/zsl5ENgZnr0/v-deo.html
That recipe is not keto-friendly, sadly. :( If you are medium/low-carb but not super low like keto, then it would be great, but the amount of arrowroot starch they use is really high and even though arrowroot doesn't affect blood sugar much when raw, once you cook it, the starches in it are fully digestible and therefore high carb. :( Maybe if you limited yourself to one small slice a day and monitored your other carbs carefully, it might work for keto, but I'm the kind of person who usually wants 2-3 slices throughout the day haha :)
TPH Keto Desserts Hey, I keep the whole recipe but divided arrow root flour portion to three parts - almond flour, coconut flour and arrow root, still out out great than all other eggy recipes
I love your voice... nice video... to the point... informative and useful
Almond flour is waaaaaaaaaayyy more expensive than coconut flour, not the opposite
I find almond on sale (3.99) at sprouts and make my own in a coffee grinder.
The price depends on which country you live in. Here in Spain it is significantly cheaper than in Germany.
misottovoce In South Africa almond flour is outrageously expensive !
I saw a video on mug cakes ( 1 egg 1 scope protein powder 1/4 tsp baking powder, stir with a fork, nuke for 60-90 sec) I used cookies and cream and a chocolate pp, add cinnamon or ? makes an awesome desert, I put peanut butter and sugar free syrup on mine, if they turn out dry add a little water and cream, then I got unflavored unsweetened pp put it in a large mug 4in in diameter nuked it cut it in half popped it in the toaster put butter on it and yum, add whatever to the recipe make blt's with this. I am still experimenting with this seems endless and I am so glad because sandwiches is what I miss most on keto. Oh and it is easy
Do you have a way for me to message you? I used to make many breads before going keto. I love bread and sweets. Your channel is amazing and I thank you! But I was on the hunt for good bread too. I tried many recipes. I finally found a good basic recipe on a Jewish website when I was looking for keto challah. I changed a few things, even added yeast for flavor, and it's pretty satisfying. I will share my recipe for you to try.
My business email is travelingpastryhunter@gmail.com , feel free to contact me. :) I'd love to try out the recipe as long as there's no added gluten. :)
Thank you! There is no added vital wheat gluten. Although with a name like that I keep being tempted. 😂 I will type up the recipe in an email tomorrow.
Thank you! I'm curious to try it out. :)
I'd like the recipe too!
OuterStratus do you have a email for me as it is quite long for here?
Hi, I have heard that ingredients such as lard and shortening make baked goods light and flaky but I have never seen you use them. Any information is appreciated. You have thee best baking channel. Thank you.