KETO Bread You Have Been Waiting for - Best KETO Bread Recipe Ever
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- Опубліковано 19 лют 2024
- Here's a keto bread recipe that's about to become your new go-to. It looks and smells just like the bread we all know, but trust me, it tastes even better. The recipe is super simple and straightforward. Really hope you enjoy making (and eating) it!
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Arrowroot flour has 8 gr of carbs for each tablespoon! Not low carb!
This is what I looking for low carb gluten free egg free
Thank you but I don’t have a Dutch oven. What if I put it in the oven straight without it?
Not a problem. You can bake it on a cookie sheet too. Leave out on there the entire time. 425 F. 40-45 min. It really depends on the oven. Keep an eye on it 😁
Thank you!
@@lydiam9323 I got this answer on ChatGBT...a little long but throughly explained: Baking bread in a Dutch oven for the initial phase of baking and then transferring it to a regular oven is a technique often used to achieve the best results in bread texture and crust formation. Here's why this method is commonly recommended:
### 1. **Steam Retention**
- **Dutch Oven**: Baking the bread in a preheated Dutch oven creates a steamy environment which is crucial for the initial rise and the development of a crispy crust. The lid traps moisture released from the dough, which helps gelatinize the starches on the surface of the bread, leading to a glossy and crispy crust.
- **Regular Oven**: In a regular oven, achieving the same level of steam retention is difficult without additional steam injection methods, which home ovens typically lack.
### 2. **Heat Distribution**
- **Dutch Oven**: The thick walls of the Dutch oven provide even heat distribution, which helps the bread bake uniformly. This consistent heat ensures a good oven spring (the rapid rise of bread during the first few minutes of baking).
- **Regular Oven**: While a regular oven can bake bread, the heat distribution might not be as even as in a Dutch oven, potentially leading to uneven baking.
### 3. **Crust Development**
- **Dutch Oven**: Starting the bake with the lid on creates a moist environment that prevents the crust from forming too early. Once the bread has expanded sufficiently, removing the lid allows the crust to develop properly without becoming too thick or hard.
- **Regular Oven**: Without the initial steam, the crust may form too quickly, restricting the rise and resulting in a denser loaf.
### 4. **Temperature Control**
- **Dutch Oven**: The controlled environment of the Dutch oven can help maintain the desired temperature and humidity levels more effectively than an open oven.
- **Regular Oven**: Temperature fluctuations are more likely in a regular oven, which can affect the bread's rise and texture.
### Conclusion
While it is possible to bake bread entirely in a regular oven, using a Dutch oven for the first part of the baking process typically results in a superior crust and texture. If you opt to bake in a regular oven throughout, you may need to introduce steam in some way (e.g., by placing a pan of water in the oven) and be vigilant about maintaining consistent heat.
By following the Dutch oven method, you leverage the benefits of steam and even heat distribution, ensuring that your bread turns out with an ideal crust and crumb structure.
Than.
Aer root flour? What kind of flour is it? Thanks, I'm traslating into Italian and I can't find it...
arrowroot flour
Arrowroot flour is made from a root vegetable, Maranta arundinacea. The roots are washed, peeled, and then ground into a fine, white powder. It is gluten-free and suitable for various culinary uses. I’m not sure what it is called in Italian.
Could be used annother tipe of flour? We don'y find arrowroot (I can't even find tranlation..) it here... May be bamboo or oat fiber? Chufa flour? Any legume flour (chickpeas,.....)? Or more almond one? Thanks for the help
I have never experimented with other flours and I am not sure how it would be if you used only almond flour. If I had to guess I would say that the texture would be different. You can try oat flour and you could get good results but it wouldn't be keto friendly anymore. Which doesn't really matter if you are not on a strict keto diet. Let me know how it goes :) @@isabellarinaldi3377
@@isabellarinaldi3377 Arrowroot flour can be replaced by cornflour if you're not keto and don't have a corn allergy
Is palm sugar keto?
It's not. But such a small quantity really shouldn't intervene. If you like you can leave it out.
Taste better then regular bread??!
I doubt it 😅
It really is. My husband always asks for this one even though I make sourdough bread quite regularly. 😊
But arrowroot is not keto?
Arrowroot is a low-carb, keto-friendly cornstarch substitute. In fact, it's a pretty popular ingredient among keto dieters.
it’s not low carb. It has the same amount of carbs as cornstarch. It has 80 grams of carbs per 100 grams. It’s only considered keto friendly because you don’t have to use as much as cornstarch to get the same results. It is generally safe if you use a small amount. But here in your recipe half of your flour is made of arrowroot. That is too much. It’s like if I made regular bread and replaced half of it with almond flour. It would still have too many carbs.
It’s very high in carbs
1 cup of cornstarch totals about 117 grams of carbs where 1 cup of arrowroot flour totals about 16 grams of carbs. I'd say that's a pretty massive difference. @@SoleilMagica
That is incorrect, there are 113 gm carbs in 1 cup of arrowroot powder. There are 16 gm in a cup of sliced arrowroot...not the powder. This bread is very high carb so not keto friendly.
gee, did you copy Dr. Berg's recipe, its very very similar and his was published years ago?
Certainly! You're correct. He did share this recipe on his channel, though it's not originally his. They did mention that. I haven't been able to find out who originally came up with it. I understand the dedication and effort that often goes into creating recipes, and I'm committed to acknowledging the original creator if I ever come across that information. I've made a few changes in my version because the ingredients I used were from different brands, so their version didn't turn out quite right for me. I'm still tweaking the recipe. Once I've got a better version, I'll probably make another video.
It never occurred to me to mention Dr. Berg, as his channel isn't focused on sharing recipes.