How to Make BAGUETTE KETO (vegan, high protein, and TASTES like BREAD) | Mary's Test Kitchen
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Hello friends! This vegan keto baguette recipes makes beautiful loaves that are crusty on the outside and tender on the inside with an incredible flavor like a well fermented bread should! But compared to a typical French bread, it's higher in protein, higher in fiber, and has next to no carbs!
🔗 PRINTABLE RECIPE for VEGAN KETO BAGUETTES🔗
mtk.fyi/VeganK...
📝Nutrition Info📝
This low carb French Bread happens to be:
-high in protein (18.7g per serving),
-a source of healthy fat from flaxseeds, and
-high in fiber (12.2g per serving),
-with only 3.1g net carbs per serving (1/3 of a baguette)
💡MY INSPIRATION💡
The original inspiration for my basic vegan bread dough were the keto buns from my local Save-On-Foods bakery!
They were great but expensive so I took the ingredient list, kept the stuff I could buy easily and skipped the ingredients that I couldn't. Then it was months of adjusting ratios and the baking method until I came out with a recipe that was even more delicious than the original!
When I kept getting requests for a baguette version, I set to work on that as well! It took me more than a few tries, off and on to re-group from failure, to finally come up with a version where the crust would actually stay crispy after cooling and had the flavor of a well-fermented dough without actually having a long fermentation time.
❓WHY VEGAN KETO?❓
Personally, I have stay in ketosis regularly and keep to a very low carb diet most of the time for my personal health reasons. I don't think most people do. But if you also need to be vegan or keto or both, I hope this recipe helps!
But you don't need to be vegan OR keto to enjoy this nutrition-packed spin on the classic baguette.
⚠️IMPORTANT INGREDIENT NOTE⚠️ Use Anthony's brand of Vital Wheat Gluten. I find it has less of the gluten-y aroma compared to Bob's Red Mill. Also, Anthony's Oat Fiber has zero net carbs but other brands may have more. Please keep this in mind when sourcing ingredients.
❓CAN I MAKE THIS GLUTEN-FREE?❓
Not for this recipe, but you make THIS Vegan Keto Gluten-Free Sandwich Roll recipe instead: • How to Make BREAD KETO...
🍞MORE VEGAN KETO BREAD RECIPES🍞
Fluffy Sandwich Bread Loaf: • How to Make FLUFFY SAN...
Iced Cinnamon Rolls: • How to Make FLUFFY & S...
Puffy Naan: • How to Make NAAN KETO ...
Pizza Dough: • How to Make PIZZA CRUS...
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🔗 PRINTABLE RECIPE for VEGAN KETO BAGUETTES🔗
mtk.fyi/VeganKetoBaguetteRECIPE
Hi Mary!
New to your channel. Your bread looks wonderful. I was wondering--could I substitute bamboo fiber for oat fiber? Need to use up a big bag! Thanks.
@@J.Little-tx1fq Many people in the comments of my similar keto bread recipes claim that bamboo fiber works for them. Some say they need to add more/less water. Some don't mention changing anything.
However, since I can't get bamboo fiber at my location, I cannot advise you with any confidence. Good luck! Please let me know if you try it anyway.
Something I improvised after christmas for 'party baguettes': Just before you put them in the oven, mix vegan Worcester-sauce, a neutral oil and Tandoori spice blend, apply onto the loaves with a brush. The result is a very tasty crust.
That's a great idea!
RIGHT ON TIME!!! I was this close to stopping by publix to get a pub sub and pushing my diet off until tomorrow, but this will be my saving grace. I've been needing a good recipe that uses up oat fiber, and this is the one.
It's fate!
@@marystestkitchen I made a half batch to make 2 small loaves, and it was p.e.r.f.e.c.t. I gutted the bread a little bit because I do that will all bread, and it was so good. I made a cheezesteak with beyond steak, and a sausage pepper and onion sandwich the next day.
@ Sounds wonderful!! Your cheezesteak is exactly the kind of thing I hoped people would make with this!
This isn't a recipe that I need but the practical application of food science is really interesting to watch.
I'm glad you enjoyed it :-) Happy new year!
Your family and friends are so fortunate having a food genius in their midst. I'm not keto but I'm certainly trying this bread as I need to have a higher percentage of my calories coming from protein to move towards my goals! Cheers and happy new year 🎊.
aw thanks so much! I hope you enjoy it!
As a French dude starting keto thanks a lot I highly doubt it will taste close to the baguette from the average bakery here but even if it's like 50% of the taste of a real baguette this will be a true blessing for me
I'm sure you're right. But with keto, comes sacrifice 😂
Mary, thank you so much for this recipe. I made it twice but because i don't have a bread mixer, i found it so hard to knead and mix till smooth by hand... Any tips?? 🙏🏻
I'm so sorry but this recipe requires a stand mixer (or other such bread kneading machine) because the dough is so stiff. Usually with stiff dough, you could just rest it and let it relax. However, the limited amount of food for the yeast also limits the time you can do that and still have the bread rise properly for baking.
My only suggestion is to convince a friend or two to help. Good luck!
thats straight up sorcery
Sorcery is hard work 😂
This looks really great. Do you think I can replace the old fiber with Bamboo fiber?
Many people in the comments of my similar keto bread recipes claim that bamboo fiber works for them. Some say they need to add more/less water. Some don't mention changing anything.
However, since I can't get bamboo fiber at my location, I cannot advise you with any confidence. Good luck! Please let me know if you try it anyway.
I'm amazed!! I love your curiosity and determination!
Thank you so much!
Nice! Can't wait to try out the recipe! Wondering if you would be able to do keto tortilla that is soft, similar to the store bought mission flour tortillas.
Well, i do miss the soft grocery store ones and the ones found in socal taco shops...not as soft and and has a pull ( higher gluten?), ones. Its like a store bought wonder bread vs a good NY pizza crust in terms of comparison.
Thanks! Making keto tortillas is definitely on my list. So far I'm still on the "close but not good enough" stage of development
Thanks for all these amazing recipes!
Happy new year 🎉
I'm so glad you like them! Happy New Year!
Looks excellent Mary! I have to try making this, ill let you know how it goes!!!
I can't wait to hear how it goes!
How about lupin
Flour instead of the oat fiber? The lupin flour was a game changer in bread and tortilla recipes I’ve done.
What brand of lupin flour did you use? The last two bags I bought were both too bitter.
Speaking on the bread tasting like saw dust. That reminds me of another favorite youtuber justinthetrees where he made loaves of bread to see just how much sawdust you can put into bread before you taste or notice.
Also Happy New Year Mary can't wait to see what 2025 brings.
lol that is wild! Happy New Year!
TH-camr William Osmond also did this with rice krispies. 😂 it turns out you can make approximately 35% of them (if i recall correctly) with sawdust before people really notice something is off. Happy new year, everyone. Cheers. 🍻
I do remember that that was a thing in medieval Europe...to the point that strict regulations had to be put in place to keep bakers from cheating their customers. Some things never change, eh?
@FraustByte that was a thing in the 70s. Very high fiber bread turned out to be sawdust "enriched". Instant market fail
@@marystestkitchen happy new year to you as well.
I'm intrigued. I've seen other keto bread recipes, that were powdered egg based, but I like this idea better. Especially since I have a big bag of oat fiber in my cupboard, that I don't know what to do with (I just can't remember, what I bought it for, in the first place 😆).
I just hope, that that much gluten agrees with me. I had 'fake jerky' made from mostly gluten twice and it seemed to really sit in my stomach.
But I'll for sure try it.
Alrighty. Ordered the lactic acid and now have to be patient till Saturday 👍🏻
I hope it works for you too! People have told me that Anthony's vital wheat gluten works for them when others haven't. Not sure if it's because it's from Europe or because it's organic or something else. But I think it's worth a shot!
6:48 - Nutritional yeast, besides having a terrible name, goes fantastically well with onion powder (and grated parmesan) in contexts of "food" (e.g. a meat sandwich) - and great on its own in dessert contexts (e.g. a butter + chocolate sandwich) or with condensed milk.
Being very high in B1/B3 and magnesium/zinc - four things otherwise rather difficult to procure - makes it a fantastic 'sneaky' spice that you can sneak into these contexts to spruce up their nutritional contents at no "eating your vegetables" cost.
Criminally underrated spice, with a terrible name. "Nooch" for nutritional smooch is an option, "Shriss" for shroom kiss is another.
Yes, a most unfortunate name!
Butter and chocolate sandwich??
@@kap4020 You haven't buttered bread and eaten it with a plate of dark chocolate?
You're missing out!
Apply the shrissy noochies on top of the butter, if you do. You can also butter up the chocolate and drizzle more on top there, if you like it so much.
More evolution of keto bread!! love it.
If I wanted to make these in a big batch, is there any point you could store and freeze them?
Love the vegan version but would also love to know how could eggs and dairy be used (either as a substitute or to make something like a brioche)
It's best to store them after they've been baked and cooled to room temperature. This is a vegan channel so I won't be testing it with eggs or dairy. Cheers!
@LarrikinDanny Chris Cooking NashviIIe does a carnivore brioche in a coupIe of different versions that use eggs.
Omg! I discovered you with rejuvelac and still love and use your recipe! I’d love to try this one today but am missing lactic acid, what kind of store sells it please?
I got it on amazon! The one I got is by the brand Elos.
Thank you so much; I figured Amazon but was hoping for local 😊 love your channel 🥰
Ooh, that bread crunch 🤩
I know, right?! So satisfying!
Wonderful work. Thank you.
Many thanks!
Great video! I’m excited to try your recipe. You mentioned that you initially sprayed your bread before oiling it. How much water did you spray and exactly when do you spray it?
I just sprayed it liberally a few times to get the surface moist which makes it easier for slashing as well. Then did the slashes, then brushed on oil. Sorry, there's no exact measurement.
I do use psyllium husks and psyllium husks, grounded, for my bread and pizza dough. I do however still use wheat flour as well. For one of my bread recipes, 100g flour, 50g fiber (mostly oat, but some others as well) and 50g psyllium husks, grounded - and a lot of water (over 100% hydration), bit of salt and dry yeast and let it ferment for a week in my fridge :)
My aim was to reduce carbs and up my fibers, and my base recipe actually was on of Marys, the sandwich one :)
i'm glad you've found what works for you :-)
You are simply genius ⭐️❤️
I appreciate you! 😊
Hi Mary,
Thank you for the recipe. I will be making this. I have lactic acid in powder form. How much can I use in the recipe? Thank you and Happy New Year.
I haven't been able to get lactic acid powder myself to try it so I'm only guessing. But assuming the powder is pure lactic acid and with the knowledge that the liquid I'm using is at 88% lactic acid, I would guess you could use a teaspoon of powder. Please let me know if you try it. I'd love to know how it turns out!
Will do.@marystestkitchen
@@julies48a did you try it yet? I'm unsure of what lactic acid to buy since some say it's not for food or don't even say anything. At least the powder one on Amazon I saw said it's for food. Some stuff is so hard to get in my country 😮💨
Chills!! Beautiful!
I'm so glad you like it! 😊
Have you tried making tofu from black soybeans or kidney beans? How do you make egg replacement like the cartons of just eggs? Could you do an episode on sprouting beans and seeds for sprouts?
black soybean tofu: th-cam.com/video/7JjVyiUezjE/w-d-xo.html
will kidney beans tofu? th-cam.com/video/e-M-ZktT6z8/w-d-xo.html
I haven't gotten close to replicating just egg. But @saucestache has: th-cam.com/video/-PNJRYtIcug/w-d-xo.html
As for sprouting, perhaps next time I feel like sprouts :-)
I’m going to get the lactic acid and try this recipe today, I’ll make your bread recipe.
That's wonderful!
One amazing creator. Thanks
❤❤❤
Hi Mary.. thanks for another keto recipe! If I don't add the acid will it work too? I tried your previous keto loaf but it did not rise as much (maybe only half of yours making it super dense). Any tips to improve it please. Thanks & happy new year ❤
You're very welcome :-) The lactic acid is for flavor. So if you don't mind missing that fermented flavor, you can leave it out.
For your loaf that didn't rise much, first I would consider the environment where you proofed it. Was it warm and draft-free? Bread will rise much more slowly in a cold environment.
Then, I would first consider the yeast.
Was it active during the blooming stage? If not, it was dead and you should start with new yeast.
If it was active, then my next suspect would be measuring. If you added too much oat fiber, that could've prevented the rise.
If you're sure you measured correctly, I would wonder if you tried to replace the sugar/maple syrup with something like inulin. I saw some people suggesting that in the comments but it never works in my experience.
Hope that helps!
@@marystestkitchenthanks Mary for the quick reply! I am in HK so it's humid and warm (usually too humid and warm lol). I will revisit the measurements and maybe buy another brand of yeast and try again. I really need it to work as I find carbs too inflammatory to me so any replacement for regular bread pasta or noodles is much needed. Your work really helps me.❤
@@khjhjm3802 You can do it!! 🙂
This seems like a great recipe for when I only want to eat bread, but want a little more nutrition in my diet too 👀
I think it's great for that too!
Hi marry thank you so much ,i miss these and love these ,i tried making but mine didn't puff up ,i think may be my yeast ? I want keep trying till i gst these Amazing soft from inside and so beautiful and crunchy from outside
Not sure what i did wrong
But please guide me to your secret thank you soooo much ❤
Please describe your experience while making the bread and I can hopefully help you figure out what's wrong.
Brilliant! Thank you Mary for your amazing keto bread recipes. I think I might just make a big batch of keto “flour” using the vital wheat gluten, oat fiber and golden flax seed meal. What do you recommend would work as a good ratio for each as each of your recipes are slightly different?
For most of my recipes, it's the same ratio as you see here.
Happy new years :)
I am kinda curious can you turn soymilk into tofu?
and can you mix tofu with sunflower seeds to make a mixed tofu?
Happy New Years! Did you mean store-bought soymilk? Because we can certainly make tofu with homemade soymilk already: th-cam.com/video/gYOr3BkxMkA/w-d-xo.html
Stay tuned for mixed tofu. It's already on the list :-)
@@marystestkitchen yes i meant storebrought :)
Also excited for the mixed tofu!
Happy New Year! 😊
Happy New Year to you too!🎉
Happy New Year, Mary! Love your videos, thank you.
Happy New Year to you too! 😊
Hi Mary happy new year
Can I use this recipe to make one loaf? Can I omit the lactic acid?
How would you store the loaves and how long would they stay fresh?
Happy New Year! You can certainly try to make this recipe into one thick loaf. I suspect you'll have to increase the bake time though. Sorry, I haven't tested it that way so I can't really advise on how long.
You can omit the lactic acid if you don't mind missing that flavor component. I really recommend keeping it in though; it makes a huge flavor difference.
Like a typical baguette, you can store these loaves uncovered in a bread basket for up to a couple days. If you need to store longer, I would recommend in a container in the fridge for up to a week. You'll have to re-crisp it though because it will become soft in there.
You can also freeze them just like regular bread.
I love your recipe but am allergic to flax seeds. May I use sesame seeds instead?
I haven't tested with sesame seeds but I doubt it. Flax seeds have unique qualities which are key to this recipe.
You could try ground chia seeds which have giving the closest effect that I've tested so far. However, like I mention in the video, the interior crumb is much drier with them.
Can you make a video of making silken tofu with different methods??
I've been meaning to do this. Thanks for the reminder!
I miss bread! This looks amazing.
You’ll love it!
Happy New Year, Mary and all!
Happy New Year to you too! 🎉
This looks Amazing. Thanks for sharing the recipe development. QUESTION: I see the lactic acid is not in stock on Amazon and not known when it will be. You mentioned lemon juice or vinegar were also tested. Can you tell me how much to substitute for the lactic acid since I cannot get it? I know the flavor will change somewhat, but I'm ok with that. I'm excited to give this recipe a try.
hmm you might be able to get lactic acid powder if not the solution. If you can get it, use 1 tsp of lactic acid powder instead.
I actually don't recommend using lemon juice or vinegar. I tried it, it wasn't great.
One thing I haven't tried but have a bit of hope about is green mango powder (amchoor) which is usually sold at Indian grocery stores. It's very sour, kinda fruity but not like ripe mango.
@@marystestkitchen I looked for the powder too and came up zip. I've seen some other comments where you say you can leave it out, but it will sacrifice flavor, so I may just resort to that; otherwise, I have all the ingredients so that is a plus. Happy baking and thanks for your coaching!
Ok...I am going to give the amchoor a try when my sister locates it for me in Chicago Asian store she frequents. Do you know if this is found in a Thai market, Chinese market, Japanese market???? Would you recommend I use 1 tsp.?
@@cayce9320 Amchoor is used in Indian cooking. I'm not aware of it being used in any other cuisine so I'd stick to looking at Indian grocery stores.
I would taste it to see how sour it is. If it's super sour, then use 1.5 tsp. If it's not so sour...maybe 2 tsp...more? It really depends.
@@marystestkitchen Mary...hate to bug you, but just now realized I need to check on the flaxseed. Do I need to weigh it AFTER I freshly grind and sift it or before?
Does look good tbh
Thanks! I hope you can try it sometime!
Can’t wait to try making these
You're going to love them!
Have you tried using Psyllium Husk (freshly ground) instead of Vital Wheat Gluten? I don't want gluten so I need to figure out what ratio of husk I need.
I'm sorry but psyllium husk does not have the properties required to replace vital wheat gluten. Nothing can.
But if you're looking for a gluten-free bread, check out this recipe instead: th-cam.com/video/Zf-B-7HCiEE/w-d-xo.html
@@marystestkitchen Thanks for the reply, I'll check that other video out.
Looks fantastic. Thank you😍
You're welcome! 😊
@marystestkitchen
I love the flax in your recipe. It tastes great in breads.
I'm sad, because all I have is a small, (old model, too!) air fryer right now. I haven't been able to bake anything 😞
Will have to wait 😢
I can’t eat the gluten but enjoy watching.💜
I appreciate you so much!! Happy New Year!
sounds good! Unfortunately I only know people who can or cannot eat gluten... I know no-one on a keto diet or who cannot tolerate starch. And all people that I distantly know who are on a keto diet are filling it with meat eggs and dairy, unfortunately.
Thanks! This recipe isn't just for keto-ers. It's great for anyone wanting to boost their plant-based protein.
Yummy!! Are the flax seeds raw or toasted? I see both on Amazon. Thanks 😊
They're raw
Perf thank you!!
@@mistydawn8940 please enjoy!🤗
Can I just make into buns? I’m not a baguette person…. How long would I cook them do you think?
Thank you 🙏
I think, divided into 8 rolls...400°F for 30 minutes. I haven't tested this exact recipe that way but that's how I would do the first test run
@ Thank you Mary. I’m binging a few of your amazing recipes atm. You have one of the best channels on YT in my opinion 🩵
I’ve tried and tested quite a few of your recipes over the last 3yrs. Thank you for sharing your skills and knowledge with all of us. 😘
@ you're so welcome! Thank you for being with me for 3 years! Your comment really gave me a boost this morning!
Who is the lucky guy to have her in their life .? love her recipes.
I supply the bread, he supplies the longboards. We are both lucky :-)
May I use honey instead of maple syrup?
I wouldn't. Just go ahead with regular sugar if you have that.
Is there a substitute for the lactic acid that might work? (Dont want to buy it and be disappointed)
Honestly I think you'd be more disappointed with any substitutes.
@marystestkitchen okay thanks, Yesterday I made the "bread keto" recipe video you made in 2023 . It tasted great, it just didn't rise like yours. I think it was my active dry yeast, I will try it with instant yeast next time. Thanks for the recipes.
I do wish you would at least list the ingredients either all at the beginning of a video or in the drop down - I'm allergic to so many things, it's so annoying to watch most of a video, only to find i can't eat it.
You can always skip to the printable recipe which I link in the description of every recipe video.
Ditto. Had an "oh crumbs" moment when she trotted in the oat bran, doubled on gluten.
@@chanaheszter168 There's no oat bran in this video. That's not the same as oat fiber. I can't help you with gluten though. If you prefer a gluten free bread, check out this one instead: th-cam.com/video/Zf-B-7HCiEE/w-d-xo.html
@marystestkitchen thanks, have celiac, so no oats anyway you look at it. I'll check the gf recipe!
I can’t with the vital wheat gluten or flax but there are some clues here to improve the flavor and crust texture of the bamboo flour bread.
I'm so glad you found something helpful in the video!
I don't have a stand mixer but I do have a bread maker. Can I used the bread maker to knead the dough? Also can this mixture be turned into a boulle?
Sorry, I can't tell you if it'll work in your bread maker. I wouldn't want to say yes and then have this stiff dough burn out your bread maker. You can turn it into any shape you like after it's been kneaded smooth though.
Even cooler is oats tend to be naturally gluten-free & so the baguettes are also such. Maybe a vegan banh mi or vegan kizaca/pondu/saka saka/sombe or fumbwa can accompany it nicely like chikwangue (like a fermented cassava bread loaf) may soak up the stuff
Sorry, this recipe is not gluten free. I have a link the the description for a gf keto sandwich bread if you need it.
Mary.......I bot ground golden flax by accident. So do I use it or can I use brown that I have whole and can grind. D-oh!
Oh noooo
For the texture, I would say brown since its whole.
But for taste, I would say golden! Some commenters have had issues with the pre-ground version. I think it might have less moisture/fat which messes with things
@marystestkitchen ugh ok. Sounds like more shopping. And paying better attention..
Hi Mary, hope you're having a wonderful year so far. So I have a question and a request because I'm not sure if it will work or not. So I'm currently living in a place without amazon delivery service and I was wondering if you can make vital wheat gluten flour at home and if it will work similar to the vital wheat gluten you get online. So if you have a dehydrator can you please make it? ... I've seen a lot of tutorials but it's mostly on how to make seitan and or making the flour to enhance the strength of a weak flour (which already has both gluten and starch)
hmmm it seems like a lot of effort...but might be interesting to try :-)
@marystestkitchen I'm also thinking of trying it but now I'm thinking that it was unfair for me to ask you because of the percentage of gluten in all purpose flour is around 10% meaning 100g for every kg and I dont know how much is all purpose flour is over there and if can get like a 50kgs for 19.68 CD approximately so I'll do it in your behalf and tell you if I'm successful and ut works with ketogenic flours. I'm actually going to the store now to get it 😅 so if I make it today and dehydrate it directly after making it I'll let you know by tomorrow
@@marystestkitchen just for comparison if I bought Anthony's 1.81kg from Ubuy and have it sent to where I am this will be the price in Canadian dollars 56.24 so I'll be paying 35% less if I just make it at home. True it's labour intensive but I'll only need to do It once during the weekend to have 5kg worth and I'll use it for all of my breads from crapes to paratas and peta and samosa wraps seeing that Ramadan is coming soon 😅
@@mukhtaralbahlani5273 I wish you the best of luck!
@@marystestkitchen thank you, I really hope this works so I can just make my own gluten without relying on paying 3 times the amount for less than half the quantity
I saw that sneeky garden closeup! 😍
It's been growing so fast!
Gosh I can’t seem to find Elo’s Lactic Acid here in US. And seems like all the products on amazon are for skin. Also… what mill did you use for grinding flaxseed? A coffee mill or spice grinder? Thank you!!
If you can get lactic acid powder (which is easier for you in the US to get, I can't get it in Canada easily), you can use 1 tsp to get the approximate equivalent flavor.
I used this cuisinart spice and nut grinder: amzn.to/40hPoln
I think you could probably use your coffee grinder too if that's what you have.
@ thank you!!!!
Just curious if you played around with the hydration wit this dough? With traditional carb-filled bread, adding more water yields a more open crumb so wonder if that would work here?
Yes I did play with the hydration. The thing is, higher hydration makes the interior too wet. The flax is just too hydrophilic. The water doesnt cook off properly and then the "crust" doesnt form well.
Worse yet, it still didnt yield the crumb of the original inspiration.
Changing the ratios to reduce the flax doesnt work either.
On the other hand, I tried with different ingredients as well. You may have seen the more open crumb when I displayed the alternatives to using flax. In those cases, they were too dry. A crust formed but it was not the right texture. Instead of a crispy crust that was pleasant to bite into, they made a cardboard crunchy chokingly dry shell.
Hi could you use sourdough starter instead of yeast?
I'm sure its possible but I can't guide you on how
Saying hello from Townsville North Queensland Australia 😊 can this recipe be gluten free at all please? My daughter can't have gluten. Dairy, garlic, onion in her foods so I am searching for recipes that will suit for her 😊😊
Hello! For a gluten-free option, use this recipe instead: th-cam.com/video/Zf-B-7HCiEE/w-d-xo.html
I would love to do this in Indonesia but these ingredients are just no available. Can you swap the oat fibre for any other fibre? What about the by product of making lentil tofu
You could try it. However, I've found that you will have to adjust the water content as different fiber sources will hold water differently. Some people have had success with swapping oat fiber for bamboo fiber in my similar keto bread recipes. However, I haven't been able to get my hands on any so I can't guide on what differences there might be.
Muchas gracias por esta receta, estoy emocionada por probarla, feliz año
You're very welcome! Happy New Year!
@ ❤️
I've got oat fiber and golden flax in my Amazon cart- do I really need the lactic acid????
It's for flavor. So if you dont mind missing that fermented flavor, you can leave it out.
@marystestkitchen i went back and watched your naan video and saw it wasn't in that recipe. If I like this type of bread then I'll buy the lactic acid. 😁
@@ladeebug4650 good plan!
I live in UK how can I get this offer
Thanks for the AG1 recommendation. Per your recommendation, i’m gonna try it. Happy New Year, Mary & everyone here.🎉
I'm so glad you're giving it a try! Happy New Year! 🎉
So will be cheese eggs and almond flour I guess.lets see
I guess you saw!
I’m just a little concerned that ground up oat husks would include lectins.
Yea it's not a real health concern. Especially as we are baking it and not eating anything raw.
Sorry, once I buoght the ingredients I found myself spending stupid amount of money vs 2 dollar whole wheat bread. I eded up not doing the bread at all.
Thanks for the video though.
(vital wheat protein, organic oat husk, flakseeds... etc)
Why would you be sorry? If you're someone who can have regular bread, why wouldn't you do that?
You never mention what type of "oil" to use?? Even in the printed recipe, it just says "oil". What type of oil are you using?
you can use any neutral cooking oil like avocado oil, refined coconut, etc etc
Gurl, you're like my Vegan Keto "Santy Clause"!! ❤🎉😂
Love it!!
Hi Mary do you know of any substitute for vital wheat gluten? Too much gluten might cause gluten sensitivity.
No, but you make THIS Vegan Keto Gluten-Free Sandwich Roll recipe instead: th-cam.com/video/Zf-B-7HCiEE/w-d-xo.html
You had me until you added vital wheat gluten. As a celiac there’s no way I could use vital wheat gluten
Oh, I see! Maybe check out my video on gluten-free keto bread, you might like that one. Link is in the description.
@ Thank you! I will ❤️
Looks great but still not gluten-free. 😅
That would be an entirely different line of development. I do have this Vegan Keto Gluten-Free Sandwich Roll recipe though: th-cam.com/video/Zf-B-7HCiEE/w-d-xo.html
Oh no I am allergic to oats ( well the protein in oats AVENALIN)
Oat fiber shouldn't contain protein but I'm sure you will want to play it safe regardless. You might enjoy this version in that case: th-cam.com/video/Zf-B-7HCiEE/w-d-xo.html
I am in love with you
I don't blame you. I am easy to love 😂
Wow, what an amazing video! As a vegan activist, I am thrilled to see the passion and dedication that goes into creating such a delicious and innovative bread recipe. The way youve combined the perfect blend of ingredients to create a crusty, savory, and tangy baguette is truly inspiring.
I love how you emphasized the importance of using plant-based ingredients and avoiding animal products in this recipe. Its crucial that we prioritize the welfare of animals and the environment by making conscious choices in our daily lives, including what we eat.
The way youve demonstrated the bread-making process, from shaping the loaves to slashing them, is incredibly helpful for anyone looking to try this recipe at home. Your patience and attention to detail are truly admirable, and Im sure many viewers will appreciate the tips and tricks you shared throughout the video.
What really stands out to me, though, is your enthusiasm and joy in sharing this recipe with others. You radiate a sense of passion and purpose thats infectious and inspiring. Its clear that youre not just trying to create a tasty bread, but also to spread the message of compassion and sustainability through food choices.
Thank you for creating such an amazing video, and I look forward to seeing more recipes and kitchen experimentations in the future!
Aww thanks so much! I appreciate you taking the time to write such a thoughtful comment. I'm very touched :-) Happy New Year!
GPTzero says 'We are highly confident this text was ai generated - 100%Probability AI generated'.
AI-generated vegan propaganda is something I did *honestly* not see coming lol
@larakalevra2233 I'm kinda here for it 😂
@@marystestkitchen It's definitely not the worst use for Ai haha ^^
You my friend, is a food SCIENTIST!!!!
Thank you so much!
Where ia the recipe?
🔗 PRINTABLE RECIPE for VEGAN KETO BAGUETTES🔗
mtk.fyi/VeganKetoBaguetteRECIPE
I wonder if my bread machine would handle this? It’s a stiff dough…
Yes it is quite stiff. I guess it depends on how much faith you have in your bread machine!
Here I thought you was gonna do something new. So many keto bread recipes with vital wheat gluten
I don't get this comment. The elevated flavor and crust texture are what's new.
How might almond flour work in place of flax seed? I make keto-friendly waffles sometimes using eggs, cheese, psyllium husk powder, almond flour, and a little baking powder and the psyllium + almond flour make them bread-like the way you’d expect regular waffles to be.
No because almond flour does not hold moisture well.