🍞This Ingredient PERFECTED my Egg White Bread! 👌🏼**No more memory foam **No sunken sides
ฝัง
- เผยแพร่เมื่อ 9 มิ.ย. 2024
- Timestamps:
0:00 Intro
3:00 Recipe
6:51 Baking
9:47 Slicing
11:23 Comparing texture
12:40 Will fresh whole eggs work?
Find all the ingredients and tools I use for my egg bread on my Amazon Egg Bread Making List here: amzn.to/3zrSlA8
Mini Aluminum Loaf Pans: amzn.to/31RxRFb
Whole Egg Powder: amzn.to/305zz4I
Recipe
This recipe is based on Maria Emmerich's Easiest Protein Sparing Bread recipe. Find the original recipe here: mariamindbodyhealth.com/the-e... Thank you, @Maria Emmerich for all of the incredible recipes! 😘😘😘
120g egg white protein powder (1 1/2 cups)
1/2 tsp cream of tartar
1/2 tsp redmond real salt
1/4 cup allulose
1 1/2 cups of water
20g whole egg powder (3 tablespoons)
Preheat the oven to 325 degrees. Gently whisk together the egg white protein powder, cream of tartar, salt and allulose in a stand mixer. On low speed slowly add in the water. Gradually increase the speed. Mix on full speed for 5 minutes. Reduce speed to low and add in the whole egg powder a bit at a time and mix just until combined and no lumps are left. Spread the batter into a loaf pan that is lined with parchment paper. Bake in the preheated oven for 40 minutes (reduce cook time to 33 minutes if making 2 mini loaves). Remove the bread from the oven and allow to cool in the pan for about 15 minutes. Remove from pan and allow to rest on a wire rack until completely cool to the touch. Slice and enjoy.
Serving = 1oz slice (16 1oz slices per loaf)
Calories: 38
Macros: Total Carbs 0.1g, Fat 0.5g, Protein 6.6g
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#eggwhitebread #lowcarb #ketobread #ketorecipes #psmf #psmfbread #recipes #ketovore #eggbread - แนวปฏิบัติและการใช้ชีวิต
Find all the ingredients and tools I use for my egg bread on my Amazon Egg Bread Making List here: amzn.to/3zrSlA8 (affiliate links - thanks!)
FAQ:
Q: How do you store your bread?
A: I store it in the fridge in an airtight container. I've kept it for at least a week and it's still fine. Freeze for longer storage. 👍🏼
Q: How does it taste?
A: Great. Very clean taste, ready to soak up whatever you put on it. There are no weird plant fiber tastes like a lot of low carb breads have.
Can whole eggs be used instead of egg white and whole egg powder?
nm, watching your video answered this question towards the end.
affiliate link takes me to a blank amazon page
Which egg white powder to you use for your recipe?
Disregard, you answered my question in your video.
Thanks for the work experimenting on this. One note: I just made this with the old recipe (using real eggs + powdered) and saved out 4 egg yolks to add at the end. Excellent results, at least comparable to your own. Much cheaper and more convenient than the whole egg powder. I don't think you should write off real egg yolks so quickly.
When did you add the yolks?
Thank you for sharing! I want to use actual eggs and not powder.
@@judyb4288 He said "at the end", so I would think he means after the whites are whipped, comparable to when she added the whole egg powder.
So you whip the egg whites first, and once that's done you add the yolks and whip them?
Was there a specific recipe you liked best?
OK, I'm not one to leave comments but you absolutely killed it with this recipe! I'm 70 years old and not a baker but my first loaf
of this bread came out perfect!!! I didn't have any allulose so I had to use Stevia instead which worked but the crust didn't brown
nicely like yours did but the taste and texture was still perfect! Just ordered some allulose as I'm sure that will make it brown as you said in your video. I used the 20g of egg yolks and for me is was exactly like white bread in taste and texture and best of all it was not wet or moist inside but had a real white bread texture and held together perfectly when sliced! I made a quick mini turkey sandwich out of one slice cut in half for a taste test and I think if I had my eyes closed I would have been fooled into thinking this was plain old white bread with carbs! To everyone out there, if you are searching the internet or youtube for a great keto bread STOP SEARCHING! You won't find a better one out there (I know, I've tried plenty and this is THE ONE period the end!) Besides it's easy to make and only took me 10 minutes to prepare before it went in the baking pan! (and I'm 70 years old and don't have a fancy mixer, just a hand one which worked fine!) Very little trouble and very little mess! Can't wait for my allulose to arrive but I'm sure this loaf will be gone way before it gets here! I can see you did a lot of experimenting to get this recipe down and that's why I wrote such a big review as it was well deserved! Buy the way, you can STOP EXPERIMENTING NOW! it's perfect and anyone who tries it will certainly agree! ❤❤❤
❤️🥰❤️
Question. You replaced an ingredient with 20g of egg yoke or added 20g of egg yoke to her recip?
How is it toasted?
@@thecanningbandit8466towards the end of this video, Indigo Nili said you can try using 30 grams of whole egg powder if you feel the bread is too dry, so @gadget was just specifying that she used 20 grams of that and it turned out great. She did not replace an ingredient in the recipe
Doing this today!! Eek!
I am adding psyllium powder and I really like it… 2 TBSP and 1 whole egg because I didn’t have whole egg powder….. I think it makes it very breadlike!! I added both after whipping the other ingredients.
How did it come out? I am in the same boat.
Ok..I got all my ingredients from Amazon today and tried it…I will give my honest review…I love it! I could not believe it…it is very doable as a substitute for bread. I truly was shocked and relieved since I spent a lot on the recommended ingredients. This will be a staple in my diet replacing…unfortunetly 😢. my sour dough bread. This will make that loss so easy now as I have decided it must leave me. Thank you so much for doing this for us Indigo. My husband even said he could eat this on a regular basis and he isn’t over weight. I’m not either but only because I watch what I eat….now that is something. ☺️☺️ I am recommending your channel to several other family members and friends. Thank you ..thank you.
I made the bread back in December of 2021. It was a total win. Today I decided to try making it as waffles. I used the same recipe and added 1 Tsp of Cinnamon and 1 Tsp Vanilla. I got 10 full size belgian waffles, using 1 cup of the batter for each one. They are great. They're a tad dray (but I find the bread to be a tad dry too) but that doesn't bother me. Served them with butter and sugar free syrup. Total win!
Recently got into making egg white bread. Have seen multiple recipes that had small variations so I tried an aggregate version for myself and came to the same conclusion: memory foam and sunken form.
This is the only one I’ve seen that not only addresses it, but seems to have corrected it. On top of that, I went to your website to find another rare phenomenon - the recipes get straight to the point without paragraphs of personal life story. I’m an impatient guy who doesn’t want their time wasted on recipe websites, so that was a great find.
You have a very unique channel and website, and your constant perfecting of this recipe is inspiring. Keep up the fantastic work!
I finally got all the ingredients delivered to me yesterday. Am so excited to try your recipe. Thanks so much for sharing I'm keeping my fingers crossed that my bread will turn out perfectly just like yours
Thank you for taking the time to experiment with all these variations. I finally had a chance to try adding the whole egg powder and I am SO glad I did! I’ll be continuing to make it your way from now on, thank you!!
I’m so excited to try this recipe.
No more “memory foam”
Thank you
And just in time for Thanksgiving ♥️
Going to try stuffing with it for sure 👌🏼
Sponge....
Wow. That looks literally indistinguishable from regular white bread. I don't want to order a bunch of new ingredients right now, since I'm moving at the end of the month, but this goes definitely to the top of my list to try afterwards. You're a hero for figuring these things out - I would never have the patience!
Just tried this addition to my bread. Amazing! Thank you so very much.
This looks amazing. I cant wait to get the ingredients and then see how well it toasts. Thanks a million for all your work and sharing
Yay! Been waiting to hear you say you found the perfect recipe. I knew you would do it!
Thanks so much!!! I really appreciate all the hard work you obviously put in to testing these variations and producing this video to share with us. You rock!
I finally tried this recipe and it’s amazing!!! Thank you!!!
Thank you for working on improving this recipe! I have not had luck with the original recipe, so excited to try it! This would make great french toast
How have I never thought to measure ingredients that way?!?! Can't wait to make this version, thank you for all of your baking!
Thank you so much for doing these test/ experiments and sharing them with us. I will be ordering the whole egg powder and giving this a try. It looks amazing. We eat the bread daily in our home. Thanks again 🌝
Made this. So good. Came out perfect. Thanks for recipe!
Best yet!!! Truly grateful!! Finally a recipe that works!!!
I am thrilled to see this video. You made bread making look extremely easy. I must give this a try. Thank you so very much for sharing your hard work with us.
Thank you so much for sharing the "perfect" loaf recipe. I love how you're not shy about experimenting and sharing the fails as well as the successes. I just made the base recipe but used Wendy's (Loving it on Keto) adaptation with the Now EWPP. Quite happy with that but as I'm not PSMF I want to try adding the Whole Egg Powder and this gives me a guide. Hope you have a wonderful day.
This is looks amazing! Thank you Indigo!!!
This recipe is life changing!! I went with the 20 g of whole egg powder. I sliced the whole loaf and initially it was a bit wet. I put all the slices in a Tupperware container with food safe desiccant packets. Problem solved. This is the BEST bread replacement I have tried!!!! Hardly any carbs whatsoever, and it tastes great!!! Thank you soooooo much for solving my bread desire, because I can have this and it literally solves my bread craving!🎉🎉🎉 You and Maria are geniuses, no question!!!! I'm ordering the small aluminum pans this week when I get paid because I take small breakfast sandwiches to work for breakfast. Thank you Indigo Nili!!!! Please don't EVER stop experimenting, as you are changing lives ❤❤❤
Love your baking experiment and it turned out so great. Can’t wait to try this recipe.
Thanks for doing this experiment! I can’t wait to try the recipe with the changes!
WOW!! You are awesome! Thank you for devoting your time and energy to perfecting this recipe! I have tried to make Maria's bread a couple times and while in the past I have worked at perfecting a keto recipe, this one had me stumped! I love that you have 2 sizes! and yes, the little loaves are adorable! Thanks so much!! I'll be watching for more good information!
I’ve been wanting to try this bread for the longest time but wasn’t convinced that I’d enjoy it, until now! I’m very grateful that you are a very determined person because that saved me a lot of time and money doing it myself. Thank you from Canada 🇨🇦
This is so fantastic, thank you!! Making the bread from whole eggs and not having a use for the yolks was frustrating. And I didn’t love the texture of the other one! I appreciate your work on sorting this out so much! My type 1 diabetic son can have sandwiches and French toast and all that fun stuff without mom getting super frustrated in the kitchen ❤️
I make the original bread every week and I think your recipe may have just changed my life. The bread is the only "recipe" or former food substitute that I use so I'm really excited for any chance to improve it
You are so amazing and the fact it Fits my Psfm days and keto days is amazing. So grateful for you!
THANK YOU!!!!!! I've been waiting decades for better cloud bread!
I am definitely using your "variation" of Maria's recipe! Looks fantastic!
Thank you for sharing your experiments. You turned me on to this bread and I love having 100% guilt free, no fudging with net carbs bread for sandwiches and 🍔 buns!
You're like a mad scientist in the kitchen! Lol I can't thank you enough for all you do to find the perfect recipes for us. That is a lot of time, work and expense. I appreciate you so much! Big blessings from Las Vegas, Nevada!🙏🇺🇸😇😍
Thank you, thank you, thank you ! Finally someone who shares everything so easily.
New subscriber 😊 you definitely have my vote ❤
I was watching a video about making bread and came across a TH-camr that was given you credit for your bread recipe and recommended everybody look you up and give you credit this is a great recipe it looks like
Hi Niti my wife and I just tried your bread it was fantastic, it has been inspiring watching you bake variations saving us many hours in experimentation we mixed cooked onion mushrooms and bacon into a mix and cooked it. Wow it is really tasty. Thanks for all your hard work you are inspiring..
I was ready to give up. Your version is perfect for me. It’s exactly the texture and taste I was looking for.
I just made this bread and OMG it will be my go to one also. It kept it's shape and taste so much like real bread. Thank you again so much for sharing this recipe with us. I love all of your videos.
Your bread turned out beautifully! I am going to try my new bread. Recipe with adding the whole egg powder especially since your macros are still great for PSMF days and the yolk gives us so much vitamins too. Thank you for sharing your recipe!
I can't wait to see how the whole egg powder does for your recipes! 👍🏼
@@IndigoNili Thank you. I love the old fashion egg bread that I grew up with and can't wait to get the whole egg powder
I'm going to try it too when I get all of the ingredients
This is wonderful! Thank you so much. My husband and I are on the 30 day Keto challenge 🙌🏼
Thanks again ♥️
Thanks for figuring this out and not quitting.
You are AMAZING!! For probably my first time, I didn't make revisions prior to making a recipe. I loved the revisions I made to Maria's FANTASTIC bread. HOWEVER, I came home and decided to try yours and OMG!! You absolutely Nailed it!! I'm not going to say that I won't try a few things but this is sooooo easy and delicious that I may just leave it alone for a while. Thanks so much for your persistence and drive. 💕 I thought I was driven. 🥰
Fan-flippin’-tastic!! As always, I REALLY appreciate your constant strive for the perfect loaf. While I enjoy Maria’s recipes, I think you are giving her a run for her money when it comes to the perfect PSB!! 👏🏽❤️
Agree!!!
What does PSB mean. I’m new at this.
@@norabulen5730 Protein Sparing Bread
@@debbiekirk7099 NCB No Carn Bread 😊.
I just want to say how fabulous this bread recipe is! I’ve made few others and I was shocked when I bit into a slice of this one at how SOFT and bread it is! I made a small loaf and some buns and I slightly over cooked the buns. I tasted them right out of the oven and they were much like the other recipes. I sliced the bread and put it all in the fridge overnight. This morning I tried a piece with a little peanut butter and jam. I noticed it felt softer to the touch but when I bit into it there was no chewiness as I expected. The crust had a little chew tit but the inside was pure Heavenly soft BREAD! Thank you so much for all your experiments because this one was so worth all of your work. Of anyone has tried these egg bread recipes and they were too chewy and hard to swallow then turn should try this one! Huge win Indigo Nili!
OMG!!!!!! I made it yesterday and this is definitely the perfect texture!!!!! Thank your for all the experimenting.
I made your bread recipe last week and I cannot believe it turned out perfectly on my first try! It is amazing. It truly looks and cuts like a loaf of regular bread. I'm going to try it again and I will also use your recipe to make hotdog buns. Thank you for sharing the recipe. :)
Ok. I got my stand mixer. I made a loaf last night. It turned out great. Just not dark around the crust area. Today I used a little more than half to make stuffing with sausage. Omg! It turned out great. Thanks again for your help. ❤️
Brilliant!! I've watched this video four times - can't believe your beautiful results! You have every right to be "super thrilled" with your results!!!! 😊
I'm still over the moon over here! 🤩🤩🤩 It's the little things in life... 🤣
Soooo thankful I found this recipe! I hope this tastes and chews like bread. I'll be over the moon! Thank you!
Just found your channel and I love it! Tried this bread, my sides caved but I think my egg yolk powder was super clumpy and I should’ve blended more. I’m not giving up! Thanks for taking the time to tweak these recipes. It helps tremendously!
I'd love to see how it toasts, how butter spreads on it, and how it holds a sandwich together., great video!!
Yes! And if it freezes well 🥶 🥶 🥶 😊
Love this bread for sandwiches, butter spreads well (I keep ours soft), and French toast is wonderful. It also makes good toast. It’s a winner.
then why don't you make some and find out?
I’ve tried nearly ALL the PSMF bread and this is the absolute best! I made a double batch today! Thank you so much for all your hard work testing and trying many recipes. P.S. your little boy Levi is such a sweetheart!
🥰🥰🥰
@@IndigoNili does this bread have that eggy taste? This has been my problem with all of the keto style breads and I just can't get past that egg flavor. I'm a very texture & flavor person.
Wow this looks amazing! I can't wait to try it. Bread has been the most difficult thing for me to give up on a low carb lifestyle. I'm so excited about this recipe! Thank you!!
Just made this recipe for the first time. My Goodness So delicious.
I will be making this version for now on.
Thank you!!
Thank you for giving Maria due credit. Your tweeks are amazing and thank you for experimenting so we don’t have to. I live in Alaska and neither egg yolk or whole egg powder are available anywhere in Fbks (I looked yesterday) and it takes nearly two weeks to get here from Amazon. My solution was to buy eggs and freeze-dry. I will have 5 dozen eggs worth of whole egg powder tomorrow and I cannot wait to try this. I also appreciate your video on how to line the bread pan with parchment.
Hi Kelle, I’m very late to this party but just wondering how your bread went with the FD eggs? Buying the egg powder is insanely cost prohibitive in Australia but I do have a FD. So keen to know your results! Thanks so much!
I finally got my egg yolk powder today and tried your recipe. This is amazing and it came out perfectly! This is the very first loaf I've made that actually looks like bread! Thank you so much for all the work that goes into perfecting your recipes and your videos! I have to go, I'm making a sandwich! Thank you!
If I could ask, how much egg yolk powder did you use? I have the yolk powder but don't want to order the whole egg powder. Thanks!
I have ordered the ingredients and will be making this - I have friends who desperately miss having a simple slice of bread and butter. Thank you.
WOW, you are a genius! God bless you for all your experiment and your persistence in finding the perfect one!
I love how you just keep going on the testing! I had given up, my last several tries have been big failures and I am tired of wasting time/money/food. I might try this one more time with this version. I don't miss bread, however, I do miss picking my burgers, and other 'sandwich" meats. It would be nice to have a nice vessel again--or a quick "toast" with lots of butter or 2 Krazy Keto butter mayo.
Thank you! So I RAN to the kitchen after watching you this morning and made this! Winner! Nice flavor, really good browning (even with a allulose/erythritol blend.....I'm like you and can't go overboard on the allulose), great loaf shape! I think the only thing that was my bad, may be not getting the whole egg powder fully incorporated at the end. I tend to get worried that I'll overbeat and then don't get it mixed well enough! My crumb, had more holes and not as compact as yours. Still yummy by itself and as a piece of toast! I'm so grateful to you for your experimentation! Not dry and not crumbly! I don't have to use this for another French toast casserole! Again, thank you!!!!!!!!!!!!!!!
You can sift in the whole egg powder which will help keep it from clumping. So glad the recipe worked for you! 😍
this is by far the best egg white bread I have tried!
I made this recipe today and love it so much better. It makes better toast and love the flavor. Thank you so much for doing all the testing too come up with it.
That looks so much like real bread. Hope it taste as good as it looks. Great for sandwiches, toast, french toast and so on.
My first success and happy accident came about today! Used the complete recipe, but too poor to have any egg powder. I used 20g of ground pork rinds! IT TURNED OUT FABULOUSLY!!! THANK YOU!🥰❤
OMG!! This looks amazing… can’t wait to try it for Christmas!
this is amazingly thorough! ❤️
Ok I’m going to try it. You convinced me. I miss toast.
Just made this recipe the second time and used 30g of whole egg powder and it came out FANTASTIC! 30g was the magic number for me
I think, she made a mistake with 20g because 20 g is 1.33 US spoons. I will use 30 g next time. Thank you so much!
If i want use real white egg ,not white egg powder , how to weight ?
Oh my gosh I cannot wait to make this bread it looks amazing thank you so much for all your work God bless.
Can't wait to try your recipes. Thank you!
Thank you so much for this! This is the first time my bread hasn't been styrofoam texture and didn't collapse during cooling. My stomach never felt right after using all egg whites, but adding the whole egg powder eliminated the usual discomfort I get. Can't wait to try this recipe as pizza crust!
How did it taste, does it toast regular?
All I can say is good job! I think you have taken the egg white bread to a new level. I had a lot of failed egg white breads but recently lots of successes after following you. I had gone back to my almond flour bread but realized that the egg white bread gives me a feeling of satiety. Now I can have good tasting and nice looking bread. Thank you so much. So now if only I can resolve the parchment paper issue. I feel like an origami failure.
try wrinkling it up before you place it in the pan.. It's easier to work with..
I have the same issue lining pans
Why is it necessary to use parchment at all, why not just grease the pans?
@@KatarinaS. greasing doesn’t work very well. The fat gets absorbed into the contents and then everything sticks. It works If you grease and then coat with flour but we’re trying to avoid carbs.
th-cam.com/video/vywx3LmiDys/w-d-xo.html
This video is awesome. So excited to try it!
Finally made this! I added gelatin and arrowroot per your other recipes and it turned out perfectly! So good!
I’ve made this bread twice. The first time, I didn’t measure right. It was a little styrofoamie but good. I just made a second loaf. It’s VERY dark on top. I’m going to test my oven to see if it’s actually 325. Also, my whole egg powder clumped and there was yellow throughout the bread. I’ll sift it next time. I’ll let everyone know how this all works.
Great. What commitment! What does it taste like. I make sourdough bread etc but have never made an egg bread.
Love your recipes.
I am enjoying your videos on the instant pot particularly, as I am awaiting my first instant pot on order from America via Amazon. It’s the instant pot pro. I am Australian so they are more expensive and not as widely available here, so was pleased to find one at a fair price compared to our more local brands. Can’t wait to get the Pro to give it a go! 😄 Thanks.
I love my Pro! Great choice 👍
I just stumbled onto your site. Your awesome! I have to try this. Thank you!
Thank you for sharing!! I’m going to try this soon!
Wow!!! You really have perfected the look of the egg bread!!! I had given up on the egg bread until this video popped up! lol, but now I’m going to order the whole egg powder and give it another go! You mentioned if it was still a tad dry at the end some changes that could be made and I’m wondering if adding 1-2tbsp of non-fat Greek yogurt which comes from Loving it On Keto, would do the trick?! A fusion of ideas! 😆 What size is the large loaf pan? Thank you for all of your experimenting to make this bread perfect!
Here is my loaf pan: amzn.to/3D2D2Q4
I don't think the bread is dry but that can change due to the humidity in the area it's baked so I mentioned that if it DID turn out dry that you could try adding more egg powder. I think the yogurt would be a great experiment! I'm not doing dairy right now but Wendy says it's an amazing addition 👍
So I made this recipe again this am... only additions were 1/8th teaspoon of Yeast and 1 tablespoon of Nutritional Yeast ... about 15 minutes into the bake, this house smells like real bread baking... 🍞
I am absolutely in love with this recipe now...
However I must have sliced Texas size pieces as I got only 12 slices and you got 16... no matter it is delish 😋 and I had a sandwich!! This is a real game changer for me... thank you, thank you, THANK YOU!! 😊
BLESSINGS
I’m so glad you posted this! The thing I miss about breads is the yeasty flavor. Good to know it works.
Did you use regular/dry yeast as well as nutritional yeast? If so, can you tell me if you activated the dry yeast prior adding it? Thanks
@@mariaritariggio3054 yes ma'am
How do you add it 15 minutes into the bake time?
@@dinaserrapica6734 I was saying, 15 min into the bake and our home smells like real bread cooking... not of adding stuff
Omg! Just made this again and made sure my oven was the right temperature as it was baked too long ist time. It was amazing I love! it will be a definite regular in my home. Best healthy keto bread I’ve ever tasted seriously, brilliant 😮❤
This is perfection! Thank you!!!!!!
Finally, an egg white bread that doesn’t sink in on sides and bottom. I used a taller straight-sided sandwich bread tin, and with the whole egg powder (plus 1tsp nutritional yeast for flavor) finally got a sandwich style loaf that looks like regular bread. Toasts well. I’ve made so many egg white loaves that were franken-loaves. Thanks for experimenting and giving us a great bread sub.
Thanks for that tip,
I was wondering how it did in the toaster, I didn't want to mess up my daughter's toaster .
I am following the recipe, but it keeps sinking in on the sides and the bottom
Franken-loaves!!! 🤣🤣🤣🤣
@@piety3725 same here. Mine don't look any different than using plain liquid egg whites.
Made your bread… freaking amazing 🤩, looks perfect and so much nicer than all the other misshapen versions
I just tried it today and am thrilled …especially since I just invested over $100 in products on Amazon 😜.
I can’t wait to try this! 🤗 Thank you!
Whaouhhhhhhh!!!!!!!!! OMG je viens de le faire et il est juste incroyable !!!! C’est fou comme le whole egg powder change tout !!! You are the best !! Merci ❤❤❤
UPDATE: I made your version of the egg bread with the whole egg powder and it is a game changer! I love the texture, it is not dry and I don't think I am attacking my foam mattress to eat it. I sprinkled a little bit of everything but bagel seasoning on top of the loaf and that added some additional flavor. The next time I make this (only me eating this and I don't want to get overwhelmed with bread) I want to try a flatbread on a silicon mat. I love naan bread and if this works out, I will be super satisfied to find a bread I can add to my breakfast sometimes.
I tried Maria's original recipe for her bread and couldn't eat it because it was like chewing on memory foam. I think you have solved that problem and I am willing to try again using the whole egg powder. Thanks for all the experimenting that you have done to get to this point.
@rikwen96 did you ever get a good naan-alike?
@@Malaperty Yes and no. As you know, naan bread is cooked in a very hot oven/cooker where the dough is slapped on the side and baked quickly. So, for texture, you can't do that with egg white bread. But in terms of taste and really a good substitute, yes, it is possible to get a flat bread that will work as a naan.
I just did Maria's bread and had to through it away. Did not like it. I will try this one though, butt gotta very the egg yolk powder
@@jessicapabon2105 If you don't have egg yolk powder, you can substitute an egg yolk. You stir it up to break the yolk and put it into the batter at the very, very end when you are adding your fats. Turn the mixer on for 10 seconds. Then you can scrape the sides of the bowl and make sure you don't have any white streaks. That is the styrofoam texture that everyone dislikes. Good luck.
@@rikwen96 oh thank you so much for that I will definitely give it a try tomorrow! Appreciate you
I would love for you to make hamburger buns. I’ve tried but they are just too gummy, even though a loaf of bread from the same batter comes out great. Love this video. Can’t wait to try it!
I can not wait to make this.. Thank you so much for all the time and effort you have put into this process and your video.. I really appreciate you.
Genius! So glad I saw this. I'm going to make some soon!
Thanks for all the hardwork you do. Tasting and perfecting the recipes so we don't have too.
I'm buying some whole egg powder! You're literally my hero! No more memory foam 😁
you must be rich - I'm jealous
❤❤❤ First time saying your video..... Absolutely.Love your instructions and went to your amazon store. Thank you thank you!!
New to your channel. My daughter and I have been binge watching your videos. Waiting on the whole egg powder to arrive from Amazon before I can do more bread. I am enjoying your recipes and experiments!
Those loaves are awesome!! I have had so many fails with the egg white protein only recipes…they have been deflating on me like nobody’s business. Your loaves are gorgeous and the macros are still good! Headed to your Amazon links now to score some whole egg powder! Thank you for the renewed hope!! I don’t recall you mentioning it, but why does the whole egg powder cause the bubbles? Is it a leavening thing from the yolks? Have a great evening and thank you so much for all your behind the scenes experimentation!! ⭐️👍🏻👏🏻🥳
I have no idea why they whole egg powder does that! It's not just the fat in it since fresh eggs don't have the same effect. It'd be interesting to know what's going on!
@@IndigoNili If I had it to do over I would go into food science, it is so interesting! I think you started a run on the whole egg powder….it’s out of stock!! 😝🤦🏻♀️
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HURRAY, I'm soooo excited for you. You are the Egg White Bread QUEEN!!! Congratulations, I think you have created the perfect recipe, and no whipping of the egg whites and the need to make lemon curd or something with the leftover yolks. BRILLIANT!!! The shape is so much more appealing and not having to let it rest in the oven for 30 minutes is great for adding the second batch of mini loaves or other shapes as you showed us. PS, I like the Amazon list feature. I had not seen that before. All your tools and supplies in one place.
Nov 2021 update: I made it and its so much better this way. I still dont like the "crust" it makes. Seems to be hard to chew even when using only 2 tbsps. allelulose, but the bread is terrific. I'm converting my family as well. I will let you know how many thumbs up my 5 yr old grandson gives it.
LOVE this !! Thank you.