Ok, I’m addicted. I have been making this bread everyday. My family loves this bread. I’m so happy to find a low carb bread that I can eat everyday. This bread is a game changer💛💚
I always make your bread in the bread machine. In fact, I've never made it by hand. Also, I've used the same recipe subbing almond flour for the lupine flour, and it works out great and tastes amazing! Oh, one note: I found my bread to be chewy coming out of the machine, too, so I reduced the gluten by about 1/4 cup, and divided the remaining weight (1/8 cup each) between the flour and the oat fiber. Texture is now perfect! As a person that fully wraps her hair for modesty reasons, your headband is cute! No need to apologize! ❤
@@claudiatubino7213 Unfortunately, I don't think you can with these specific Lupin recipes...atleast with this bread. The vital gluten and the yeast is what makes the lupin bread actually have texture of bread like what you get in the grocery store. Might want to look for a different keto gluten free recipie.
I will be trying these changes. Love the bread but it's a bit too chewy for my liking and I also think using half almond flour will help lessen the earthy flavor of the Lupine flour. My machine doesn't have the low carb option. Not sure what option to use. It has the standard options of Grain, Basic, Insta white.
Hi from Australia I have the same machine . Using the non colapsible paddle I set mine on Basic , med ,lge loaf . After kneeding cycle lift out dough remove paddle slightly shape and place dough back in basket let rise and do its thing . Comes out perfect every time
I made this bread 🍞again, using the measurements you listed and it came out great. The first time was good. This one was better. I want to cry 🥲 as I’m so happy to find a low carb bread, that taste like bread😋. Thank you. Now I just need help with your biscuits.
Made a loaf of this tonight after reading the ingredients and realizing I had everything called for (just exactly enough lupin flour ☺!) Mine deflated too, the top of it was just a big bubble and it collapsed as I was shaking the bread out of the pan. (My machine doesn't have a removable paddle). That has happened before with keto breads but it only affects appearance not taste or texture. It tasted good and toasted well (toasting can cover a host of bread problems, I have found). I mixed the dry ingredients in a bowl as you did, measuring as I went. I have a simpler machine, so I just put the wet and dry ingredients in the machine, pressed 1 LB, and START. I didn't take it out of the machine after mixing and I let it rise however the machine was programmed to allow. As I said, taste was good, texture a touch spongy but only a bit, toasting fixed that. I limited myself to 2 sample slices and am testing how it will do in the freezer now. I think it will be ok, and my toaster oven is ready if not. Looking forward to a tuna salad keto sandwich tomorrow! And I hope, as I think everybody in your comments does, that your family and you will be able to surmount all difficulties and get your life going as you want it to do. Maybe even some new videos, though you really covered some ground with the 103 we have so far!
I just pulled my bread from my old Hitachi bread machine. I did not shape it and it came out beautiful. It didn't rise as much as I would have liked but I used regular yeast as the written recipe ingredients didn't specify rapid rise. I can't wait to try it. I also made your chocolate chocolate chip muffins. Yum!!
Thanks for the mass measurements. I use my scale for pretty much everything, because it is so bad to nail a recipe and then not being able to replicate it because the measurements were not exact.
I tried slicing without the slicer with my first few loaves and the slices were so irregular that some of them were basically unusable. The slicer makes it so much easier, especially with tall loaves like that one.
just wanted to say i think you do a great job w/your vids.... just a normal and real person... very enjoyable. i had to laugh when you were chewing your keto bread w/something similar to peanut butter tho...chewing, chewing, chewing.... too funny. thank you so much for taking the rest of us on your food journey. great job!
Thanks for the bread machine recipe. Love it! 😍 I have a cheap thrifted bread machine so no programming for me. I hope mine let's the dough rise inside. Will you create a fried yeast donut recipe using your bread machine? 😘😘😘😘😘
Bread making is an art. It doesn't always work out. I made her original recipe in my bread machine and it went fine. I tried this one and it came out flat but I will try again. I now use like 60% lupin flour with 40% coconut flour. You can't taste it and it works very good. Coconut flour is very cheap compared to lupin. I highly recommend it
Love love love your channel!! I am relatively new to making bread in a bread machine. It has always been hit or miss whether the bread came out or not. So very happy you do your recipe in grams with a digital scale. Total game changer- comes out perfect every time! I love using the lupin flour.
Just a heads-up to everyone - I've never been allergic to any foods before but turned out I had an allergic reaction to lupine flour; it manifested as mouth and throat numbness. Luckily I didn't eat more than a few bites (tasted weird) before I realized I was having a reaction.
Thank you for this video! I needed the weight in grams. I have a 1.5lb loaf I make weekly and doing the math in table spoons was activating my fight or flight. Thank you! Subscribed! 💜
I need to find a keto bread that won't raise my blood sugar levels. I will try this recipe to see if this one is the holy grail. I own two bread machines, and I am itching to use them again.
Help! I must have missed something. Why are you taking the dough out of the machine and making all those adjustments? What is wrong with just adding the ingredients and letting the machine do its thing?
I love your channel and I LOVE your bread! Every time I've made it, even the very first time, came out perfect. I do measure in grams so that is probably helpful in the outcome. So glad to see another video from you!
You can feed yeast Inulin powder instead of honey. Inulin is a soluble fiber. Humans can't digest it, but yeast can still eat it and convert it to co2. It's not as big a gas output as sugar/honey, though.
For traditional whole wheat bread recipes, the recommendation is to use 1 tablespoon vital wheat gluten for every 1 cup of flour. If for example the oat fiber and the lupin flour together equals 3 cups can I use just use 3 tablespoons of vital wheat gluten? This bread tastes good but the taste of the wheat gluten is very strong. When I use the bread for sandwiches I can hardly taste the other ingredients as the vital wheat gluten is so dominant.
I don’t think you could drop gluten flour as low as a while wheat recipe, as it it replacing the gluten you loose by using mostly non wheat flours. There does seem to be more gluten flour than in other lupin flour recipes tho. Probably worth experimenting with dropping the amount.
To stop deflation I was told to take the bread out of the mould when it was finished then return it to the bread machine with the lid partially open. Be careful of any hot elements in the machine. 😎
Made my first bread machine low carb recipe very similar to yours but flaxseed instead of lupin. First what's the difference and why then secondly, my crust was so extremely dense, it was hard to chew. The inside was soft and flavorful however, thirdly many say to place butter, sugar subs and slt around the edges. Any thoughts would be appreciated because starting out, one needs guidance
Hi Mahnaz! Yes, you can. Bake it at 375F for 15-17 minutes. At the halfway point, loosely lay a sheet of aluminum foil over it to keep it from over browning. 🥰
My homemade option does not let me set the punch down. So, what I am going to do is set raise 1 to 55min, raise 2 to 0, and raise 3 to 0. This way all the raising time is on the first raise than it will go directly to baking.
Oh Baby, the Humidity is Torture. If it is so bad on your hair just add less water to your recipe! It will come out Perfect. You made my mouth Water with your toasted bread & Cashew Butter.
I just found your channel and love your content. I just would like to say and maybe you know or maybe you don't but the product that was used as honey is not real honey. I may be wrong and you used a verison that is real but if it's the bear it is not real honey.
I have made this 5 times and cannot get the bread to rise and is dense ( tastes great tho). I have tried everything I can think of. Any suggestions ? Thanks Also yeast is good
Hi l really like your video on this machine but I want to know the type of water you used weather is warm water or room temperature water because I used your ingredients but the outcome is not good at all not only but any other type so please let know the type of water I need to use thank
Hi Angie! Thank you for pointing that out. If you are making it in the bread maker then it’s 7g. If you’re baking it in the oven then it’s 16g. I made the correction to the recipe. 🥰
@@IDontSugarCoat Thanks for responding. I just love your channel. Hoping to start Keto or low carb after Thanksgiving and trying out some of your recipes. Thanks again
GIRRRRRLLLL!!!! I have Lupin flour in the house, but I just didn't know how to use it. Thank you so much for the bread machine recipe. I have a Paula Deen Bread Maker that goes from 1 pound all the way up to a 3lb loaf. As a "Bread fanatic", the currently popular Protein Sparring Bread from another keto influencer just doesn't make it for me... it has a "memory foam mattress" kind of texture. I'm going to order the ascorbic acid and then I'll be all set to make my loaf... by the way.. WHO is shading you on using the cutting guide??? How DARE they!!! I'm the same way with my bread... they HAVE to be uniform in size. I've just subscribed to your channel. hey... Have you tried Sunflower Flour yet?? I'm so curious.. Thought I'd ask you before I take the experimental plunge.
I have made your bread recipe several times in the oven. I would love to make it in my bread machine but it's an older version that I've had for many years. I'm wondering what setting you would suggest to use? It has grain/whole wheat, insta white & Basic? There are other options that are just for mixing but those are the ones to actually mix and bake in the machine.
Is there a link to the recipe so I can print it with directions? Am I missing it? I see a recipe w/o instructions, do I cut and paste then try and capture directions from video?? Thank you!
No. The yeast is necessary for the rise. It works in conjunction with gluten to create air pockets that cause the bread to rise. Oat fiber is not the same as oat flour. It is only the husk - so fiber only. No wheat germ. But the vital wheat gluten may be an issue for you as there will be wheat to some extent in it. It’s mostly gluten, which is a protein. But there could be cross contamination. So if your allergy is a sensitive one, then you shouldn’t use it. Find a low carb gluten free recipe on the web.
Hi there, new to your channel and I must say I'm lovin your recipes. Can you tell me how long Wholesome Provisions products takes to get once you order?
Hi Rhanda! Welcome! To answer your question, I’m not quite sure. It may depend on where you live. For me, it typically takes around 3 days, if I order early in the morning. I hope this answers your question. 🥰
Hi Debra! Thank you so much! As for a substitute, it you are not opposed to using wheat protein isolate 8000, then that is an option. It will change the texture and you might want to lessen how much of it use by a quarter or maybe half, however, it should work. I hope this helps. 🥰
i doubt you came up with this by yourself. heavily "inspired" by Deidre´s Keto Bread, 2016. ( yt video: Diedre's "For Real" Low Carb Bread") you just changed flaxseed to lupin flour. which is irrelevant. Diedre found the way to make the recipe work. you at least cold have given her credit. very bad form.
I would like to see the recipe in print, takes too long to write it down with having to stop you talking and write and start up again. Also don't like the grams part. No one wants to take time to convert.
You don’t need to convert. Most, if not all, kitchen digital scales can be set to both lbs/oz or grams. Grams are more accurate for baking. You just set the scale to grams and it measures it. No biggie, no math.
![เกิดใหม่ทั้งทีก็เป็นสไลม์ไปซะแล้ว ซีซั่น 3 - ตอนที่ 69 [ซับไทย]](http://i.ytimg.com/vi/QuodflInQT8/mqdefault.jpg)
Ok, I’m addicted. I have been making this bread everyday. My family loves this bread. I’m so happy to find a low carb bread that I can eat everyday. This bread is a game changer💛💚
Do you take the dough out of the machine and make all those adjustments, or can you just let the machine run like it's supposed to?
*Having a simple and convenient way to make keto-friendly bread at home is a game-changer. Thanks for sharing this fantastic recipe!*
Great that you are using grams. So much easier than cups, ounces and all that fiddling. Grams are always accurate. Brava. 🌹
I always make your bread in the bread machine. In fact, I've never made it by hand. Also, I've used the same recipe subbing almond flour for the lupine flour, and it works out great and tastes amazing! Oh, one note: I found my bread to be chewy coming out of the machine, too, so I reduced the gluten by about 1/4 cup, and divided the remaining weight (1/8 cup each) between the flour and the oat fiber. Texture is now perfect!
As a person that fully wraps her hair for modesty reasons, your headband is cute! No need to apologize! ❤
I'm allergic to gluten. Could you tell me what I can replace it with? Thx
@@claudiatubino7213 Unfortunately, I don't think you can with these specific Lupin recipes...atleast with this bread. The vital gluten and the yeast is what makes the lupin bread actually have texture of bread like what you get in the grocery store. Might want to look for a different keto gluten free recipie.
I will be trying these changes. Love the bread but it's a bit too chewy for my liking and I also think using half almond flour will help lessen the earthy flavor of the Lupine flour. My machine doesn't have the low carb option. Not sure what option to use. It has the standard options of Grain, Basic, Insta white.
Did you change settings on the machine to stop the punch downs?
Hi, is a cup 250ml therefore are you subbing 60ml of the gluten for the flour?
Hi from Australia I have the same machine . Using the non colapsible paddle I set mine on Basic , med ,lge loaf . After kneeding cycle lift out dough remove paddle slightly shape and place dough back in basket let rise and do its thing . Comes out perfect every time
I made this bread 🍞again, using the measurements you listed and it came out great. The first time was good. This one was better. I want to cry 🥲 as I’m so happy to find a low carb bread, that taste like bread😋. Thank you. Now I just need help with your biscuits.
Made a loaf of this tonight after reading the ingredients and realizing I had everything called for (just exactly enough lupin flour ☺!) Mine deflated too, the top of it was just a big bubble and it collapsed as I was shaking the bread out of the pan. (My machine doesn't have a removable paddle). That has happened before with keto breads but it only affects appearance not taste or texture. It tasted good and toasted well (toasting can cover a host of bread problems, I have found). I mixed the dry ingredients in a bowl as you did, measuring as I went. I have a simpler machine, so I just put the wet and dry ingredients in the machine, pressed 1 LB, and START. I didn't take it out of the machine after mixing and I let it rise however the machine was programmed to allow. As I said, taste was good, texture a touch spongy but only a bit, toasting fixed that. I limited myself to 2 sample slices and am testing how it will do in the freezer now. I think it will be ok, and my toaster oven is ready if not. Looking forward to a tuna salad keto sandwich tomorrow!
And I hope, as I think everybody in your comments does, that your family and you will be able to surmount all difficulties and get your life going as you want it to do. Maybe even some new videos, though you really covered some ground with the 103 we have so far!
I just pulled my bread from my old Hitachi bread machine. I did not shape it and it came out beautiful. It didn't rise as much as I would have liked but I used regular yeast as the written recipe ingredients didn't specify rapid rise. I can't wait to try it. I also made your chocolate chocolate chip muffins. Yum!!
When and bought a bread machine today because I tried your lupin flour bread recipe and it was devin . You have made Keto so much better!
Ascorbic Acid is also a dough conditioner. It strengthens gluten and promotes a higher rise. Good choice for this recipe.
Thanks for the mass measurements. I use my scale for pretty much everything, because it is so bad to nail a recipe and then not being able to replicate it because the measurements were not exact.
Thank you for finally doing this recipe! I actually gave up when I tried to convert it myself but now I will try it again.
I tried slicing without the slicer with my first few loaves and the slices were so irregular that some of them were basically unusable. The slicer makes it so much easier, especially with tall loaves like that one.
just wanted to say i think you do a great job w/your vids.... just a normal and real person... very enjoyable. i had to laugh when you were chewing your keto bread w/something similar to peanut butter tho...chewing, chewing, chewing.... too funny.
thank you so much for taking the rest of us on your food journey. great job!
I have an old bread machine and I just take out the mixer blade after the bread kneads. That way it won't knead any more and can rise and then bake.
Thanks for the bread machine recipe. Love it! 😍 I have a cheap thrifted bread machine so no programming for me. I hope mine let's the dough rise inside.
Will you create a fried yeast donut recipe using your bread machine? 😘😘😘😘😘
I have been wanting to do this! Today is my bread making day so perfect perfect perfect!
Bread making is an art. It doesn't always work out. I made her original recipe in my bread machine and it went fine. I tried this one and it came out flat but I will try again.
I now use like 60% lupin flour with 40% coconut flour. You can't taste it and it works very good. Coconut flour is very cheap compared to lupin.
I highly recommend it
@sgreen4 what are your measurements for 60% lupin and 40% coconut flour? g or oz, whatever you use. thx!
@@sueh1091Add the two measurements together eg. 100gr then do 60 gr lupin and 40gr coconut flour?
Love love love your channel!! I am relatively new to making bread in a bread machine. It has always been hit or miss whether the bread came out or not. So very happy you do your recipe in grams with a digital scale. Total game changer- comes out perfect every time! I love using the lupin flour.
Just a heads-up to everyone - I've never been allergic to any foods before but turned out I had an allergic reaction to lupine flour; it manifested as mouth and throat numbness. Luckily I didn't eat more than a few bites (tasted weird) before I realized I was having a reaction.
Did you find a substitute? I had the same reaction.
@@kiwisun529 No, I've pretty much given up any kind of baked goods except for low carb tortillas.
Thank you for this video! I needed the weight in grams. I have a 1.5lb loaf I make weekly and doing the math in table spoons was activating my fight or flight. Thank you! Subscribed! 💜
I need to find a keto bread that won't raise my blood sugar levels. I will try this recipe to see if this one is the holy grail. I own two bread machines, and I am itching to use them again.
Help! I must have missed something. Why are you taking the dough out of the machine and making all those adjustments? What is wrong with just adding the ingredients and letting the machine do its thing?
You don’t have to remove it from machine correct?? That’s just if you want to shape it yourself am I correct 🙂
I love your channel and I LOVE your bread! Every time I've made it, even the very first time, came out perfect. I do measure in grams so that is probably helpful in the outcome. So glad to see another video from you!
Good for you for posting this video even though it was not your perfect loaf. 👍🏻
It looked delicious! I’m going to give it a go.
You can feed yeast Inulin powder instead of honey. Inulin is a soluble fiber. Humans can't digest it, but yeast can still eat it and convert it to co2. It's not as big a gas output as sugar/honey, though.
So psyched for this video! Have been wanting to try this but didn’t want to mess it up. Thanks so much for this
I just bought a bread machine so all the tips will come in handy. I hope😊
That is a gorgeous loaf, even with deflation. Kitchen gremlins!
I hear ya. I use my meat slicer.
For traditional whole wheat bread recipes, the recommendation is to use 1 tablespoon vital wheat gluten for every 1 cup of flour. If for example the oat fiber and the lupin flour together equals 3 cups can I use just
use 3 tablespoons of vital wheat gluten? This bread tastes good but the taste of the wheat gluten is very strong. When I use the bread for sandwiches I can hardly taste the other ingredients as the vital wheat gluten is so dominant.
I don’t think you could drop gluten flour as low as a while wheat recipe, as it it replacing the gluten you loose by using mostly non wheat flours. There does seem to be more gluten flour than in other lupin flour recipes tho. Probably worth experimenting with dropping the amount.
Wish you would have total carbs in your nutritional information. Otherwise, I really like your content.
Wow 3:30 minute intro.... I'm good !
Thank you! My house is heated by wood and the kitchen is cold, bread doesn’t rise so bread machine is perfect
To stop deflation I was told to take the bread out of the mould when it was finished then return it to the bread machine with the lid partially open. Be careful of any hot elements in the machine. 😎
Just found your channel! I am in Texas, too!
This recipe is a game changer, took out the paddles in my bread machine during the rise cycle👍🏻🤤
I remove the paddle, just after the second rise.
Yeah!!! So glad you are back, Samayah!
So glad to see you and cannot wait to try this in the bread maker. Thanks for sharing.
You’re so welcome, Kaydee! 🥰
LOVE YOUR CHANNEL 😊❤. GREAT DEMO THANK YOU FOR THIS RECIPE.
Maybe choose natural honey as a sweetener as Allulose may also promote the growth of bacteria that can negatively impact gut health
I don't understand why these ingredients can't be put in a bread machine and run on a normal cycle. Can someone please explain?
Maybe I'll pull out my bread machine now! Looks delicious 😋😋😋 Love ya, hon ❤💙💜
Hi - can you please share the ingredients and measurements… I didn’t write them down and now I’m lost…
Can't wait to try this recipe!! Your bread looks delicious! 😋 What size bread pan would you use in the oven? Thx so much!
So glad to see you back
Made my first bread machine low carb recipe very similar to yours but flaxseed instead of lupin. First what's the difference and why then secondly, my crust was so extremely dense, it was hard to chew. The inside was soft and flavorful however, thirdly many say to place butter, sugar subs and slt around the edges. Any thoughts would be appreciated because starting out, one needs guidance
Hi can I make this in an oven. If yes then can you please guide me how to. Thanks dear.
Hi Mahnaz! Yes, you can. Bake it at 375F for 15-17 minutes. At the halfway point, loosely lay a sheet of aluminum foil over it to keep it from over browning. 🥰
Hi new subscriber! I’m glad I found your channel.
Anyone done this in a 1lb bread machine by chance before I attempt it? Can't wait to try this!
Why don't we need the punch down? My machine will not let me delete the punch down so what do you suggest I do?
My homemade option does not let me set the punch down. So, what I am going to do is set raise 1 to 55min, raise 2 to 0, and raise 3 to 0. This way all the raising time is on the first raise than it will go directly to baking.
Oh Baby, the Humidity is Torture. If it is so bad on your hair just add less water to your recipe! It will come out Perfect. You made my mouth Water with your toasted bread & Cashew Butter.
Deflation can happen to non-Keto loafs too !
I just found your channel and love your content. I just would like to say and maybe you know or maybe you don't but the product that was used as honey is not real honey. I may be wrong and you used a verison that is real but if it's the bear it is not real honey.
Thanks but can you show ingredients separately written to follow it
I have made this 5 times and cannot get the bread to rise and is dense ( tastes great tho). I have tried everything I can think of. Any suggestions ? Thanks
Also yeast is good
Hello , this look so good id there anything i can replace vital wheat gluten with , thanks !
Deflation is from too much liquid. The size of the eggs can make the difference to the amount of liquid!
Great! I can use my bread maker again.
Hi l really like your video on this machine but I want to know the type of water you used weather is warm water or room temperature water because I used your ingredients but the outcome is not good at all not only but any other type so please let know the type of water I need to use thank
Anybody Know how to use the bread machine in the dough mode, to make pasta recipe from don't sugar coat in it?
Cashew butter has 28 % carbs.
Hello, I love your videos. I just want to make sure to use 7g yeast and not 16g because the recipe listed has 16. Thanks again, Angie
Hi Angie! Thank you for pointing that out. If you are making it in the bread maker then it’s 7g. If you’re baking it in the oven then it’s 16g. I made the correction to the recipe. 🥰
@@IDontSugarCoat Thanks for responding. I just love your channel. Hoping to start Keto or low carb after Thanksgiving and trying out some of your recipes. Thanks again
Why Lupin flour and should the water be warm? Is flaxseed meal an alternative for lupin flour because I can't get the latter. Thanks 😎
GIRRRRRLLLL!!!! I have Lupin flour in the house, but I just didn't know how to use it. Thank you so much for the bread machine recipe. I have a Paula Deen Bread Maker that goes from 1 pound all the way up to a 3lb loaf. As a "Bread fanatic", the currently popular Protein Sparring Bread from another keto influencer just doesn't make it for me... it has a "memory foam mattress" kind of texture. I'm going to order the ascorbic acid and then I'll be all set to make my loaf... by the way.. WHO is shading you on using the cutting guide??? How DARE they!!! I'm the same way with my bread... they HAVE to be uniform in size. I've just subscribed to your channel. hey... Have you tried Sunflower Flour yet?? I'm so curious.. Thought I'd ask you before I take the experimental plunge.
I have made your bread recipe several times in the oven. I would love to make it in my bread machine but it's an older version that I've had for many years. I'm wondering what setting you would suggest to use? It has grain/whole wheat, insta white & Basic? There are other options that are just for mixing but those are the ones to actually mix and bake in the machine.
I use Basic on my Hamilton Beach bread machine. 🙂
@@susaneitel9416 Thank you for your reply.
Can you make a recipe for Low carb Cinnamon bread? Please.
Can Lupine flour replace flax seed meal? If so, what would the ratio be? Thank you
My question also...I used flax seed meal and what makes Lupin flour different?
Thank you
Thanks for the vidvideo, can I substitute lupin flour with almond flour, if yes, please what ratio
Is there a link to the recipe so I can print it with directions? Am I missing it? I see a recipe w/o instructions, do I cut and paste then try and capture directions from video?? Thank you!
Can I substitute something else for the oat fiber? I can't eat it.
Thank you!!!
If i were to make this in a loaf pan in the oven, what size loaf pan would i use?
This looks delicious. I have never used a bread machine before but when do I add the eggs??
Right after the butter.
What is an alternative to oatmeal?
Oat fibre isn't oatmeal. It's only the fiber on the outside of the oats.
Is this similar to normal white bread?
Thank you for not presenting a perfect loaf, my first keto loaf was deflated too, but tasted great
Can u make this bread without the yeast? Is wheat fiber the same as wheat flour? I’d like to make this bread but I have issues with yeast and wheat
No. The yeast is necessary for the rise. It works in conjunction with gluten to create air pockets that cause the bread to rise. Oat fiber is not the same as oat flour. It is only the husk - so fiber only. No wheat germ. But the vital wheat gluten may be an issue for you as there will be wheat to some extent in it. It’s mostly gluten, which is a protein. But there could be cross contamination. So if your allergy is a sensitive one, then you shouldn’t use it.
Find a low carb gluten free recipe on the web.
What is the total carb count, (not net)?
Hi there, new to your channel and I must say I'm lovin your recipes. Can you tell me how long Wholesome Provisions products takes to get once you order?
Hi Rhanda! Welcome! To answer your question, I’m not quite sure. It may depend on where you live. For me, it typically takes around 3 days, if I order early in the morning. I hope this answers your question. 🥰
@@IDontSugarCoat Yes ma'am it does. I'm in MS so not that far from you.
Grams are much more accurate!
❤️‼️
Can you sub out the oat fiber for something else? By the way, I love your videos.
Hi Debra! Thank you so much! As for a substitute, it you are not opposed to using wheat protein isolate 8000, then that is an option. It will change the texture and you might want to lessen how much of it use by a quarter or maybe half, however, it should work. I hope this helps. 🥰
Pon subtítulos en español
What kind of yeast? Bread Machine, Fast acting, Active?
Hi Kay! It’s rapid rise yeast that I’m using.
@@IDontSugarCoat thanks and welcome back
Please have the written ingredients state that. Thank you.
What is the name of your bread machine you used in this recipe
@@joyceclark2280 there is a link in her description
As a former chemist, I know how to convert units. However, I wish you would have recipes in English as well as grams.
So HOW much water?
1 cup
You look prettier and prittier ❤
Wheat gluten, which is a lectin (not that good for you) and I thought it was, like wheat flour, high carb
Could I ask if that’s keto honey?
Deflation? Meh...slap some ham & cheese on that bad boy and dig in. And I feel the same about even bread slices.
i doubt you came up with this by yourself. heavily "inspired" by Deidre´s Keto Bread, 2016. ( yt video: Diedre's "For Real" Low Carb Bread") you just changed flaxseed to lupin flour. which is irrelevant. Diedre found the way to make the recipe work. you at least cold have given her credit. very bad form.
How is this Keto?
No wheat flour
I would like to see the recipe in print, takes too long to write it down with having to stop you talking and write and start up again. Also don't like the grams part. No one wants to take time to convert.
Grams is great and I find best for accurately measuring for baking recipes. Buy a scale that measures in both grams and ounces
20 minutes of my life i can’t recover!! Lady…..you talk waaaaay too much. You could’ve done this vid in 5 minutes
I like your recipes, but if you are going to start using metric measurements, I will stop watching. Sorry, I'm to old to convert now.
You don’t need to convert. Most, if not all, kitchen digital scales can be set to both lbs/oz or grams. Grams are more accurate for baking. You just set the scale to grams and it measures it. No biggie, no math.