Forgot to say a couple things! I liked it better WITHOUT the xantham gum! Using the water and egg protein powder is a much stiffer dough so the xantham gum is really not needed IMO. For the custard, if you cannot get creme fraiche you can use sour cream instead. Mix 250 ml of the creme fraiche or sour cream with 1 egg yolk for an easy custard.
I needed to make a keto dessert, and after watching your video this morning, I decided to try to make a cake using just the egg white powder. All I had on hand was vanilla egg white powder, so that was perfect. I basically followed your tweaks of Maria’s recipe except I used two Tbsp. of Allulose and 1/2 cup of a Monkfruit/Erythritol blend. I also left out the nutritional yeast. I baked it in a 9” silicone cake pan because that’s what I had. I did stick a few wooden skewers into the batter like you suggested for bread. I baked it for about 30 minutes at 325 and let it sit in the oven for another 30 minutes. It came out just perfect! When I was mixing up the batter, it smelled so good, exactly like a non-keto, store-bought cake mix, and just about as easy. I sliced the cooked cake in half horizontally so I could fill it with the sugar-free strawberry/blueberry “jam” I had made the other day before the berries went bad. I frosted it with some leftover cream cheese frosting I had in the freezer. Now I have the keto dessert I need for tomorrow, all with ingredients I had on hand, and it tastes delicious. Thank for the inspiration!
I’m also a driver. You’re baking in the truck? Are you in a studio ? What are you baking in? I’m prepping at home…but I’ll run out in two weeks ir less. It would be great to bake in the truck
@@deetilmon6827 I use an instant pot with the air fryer lid which has an air fryer/bake/roast function on it. I haven’t made this bread on the truck though bc of the mixer basically but I bake a lot of things in it and it works great.
Maria's original recipe calls for 1 cup of egg white protein powder, so if you offset the cost of the raw egg whites against the extra half cup of egg white powder, it's really not that bad-if you buy in bulk, of course! I notice that the egg white powder meringue (I call it meringue or meringue batter instead of dough or batter) doesn't fall before baking like the raw egg white version does...I see a lot of times people are rushing to get the original version into the oven quickly because the meringue starts to break down, but this way holds up better and doesn't deflate after baking as much either! Love ya, hon!! ❤ 💙 💜
An English cookery writer, Sarah Flower made the same observation that the egg powder version "holds better." I was wondering if she meant after baking. Thank you for explaining. G Ire
Thanks for showing your tweak. I have been experimenting with blooming the active dry yeast and then folding it into the egg white mixture just before baking it. WOW! I do use 1/2 teaspoon of regular sugar or 1/2 teaspoon of honey to bloom the yeast in the warm water. The yeast eats all the sugar but yields the yeasty taste so much more than nutritional yeast to me. I don't see why this wouldn't work for the raw eggwhiteless version either. Loved seeing Teddi play "squirrel" with you. My dog does the same thing.
Yes, I am with you. We want to make this bread into the best tasting bread ever. I made it back in 2012 and the dry styrofoam was awful. I never made it again…until last month. Original recipe only used whey protein powder. I add 3 min… I want to try 4 tbsp active dry yeast right in the dry ingredients. The texture is fantastic…the bread tears like white wheat bread! Plus I add 2 tbsp nutritional yeast. Delicious! When I bloom my yeast…I use yacon syrup! Over the top delicious. Yacon tastes half way between Canada’s best Maple Syrup and Fancy Barbados Molasses. Out of this world.
I tried the No egg white bread and liked the taste. Also it’s so much easier to make. I put a hand towel over the the mixer to keep it from splashing all over my counter. Really enjoy your recipes and videos.
I did a full recipe but only used 1 cup of egg white powder and everything came out great.(1 cinnamon loaf and 1 plain loaf) Little to no shrinking. I love this new recipe, so easy and my mixer isn't so hard to clean up.
Thanks for this video Anita!! If you decide to do the pumpkin bread pudding or blueberry bread pudding as you mentioned, could you please post a video of that also? Thanks again for all your hard work with experimenting! You are awesome! 👏
I use beef unflavored gelatin in place of xanthum gum. I don't like the wet slimy texture. I also use a little honey to bloom my yeast for a better flavor in certain recipes. I make my buns etc the day before I need them and they are so close to real bread.
Anita, just wanted to thank you for your inspiration! I used the My Ketogenic Family recipe that you highlighted in one of your videos and made blueberry and cinnamon danish. My family, including my non-keto 15yo son loved them! 2nd time, I added some cream cheese to the filling mixture, and vanilla and cake batter extract to the egg white batter. Thank you for sharing all your keto cooking and baking!
Anita, I did try the new way of making the bread. I have to say I love it. I added some peanut butter flavoring with the water and it worked great. I made "layers" with Besti brown sugar, cinnamon and pbpowder. It makes a great dessert. I do like that the mix is stiffer and shinier. Maria is a genius. I love watching your experiments, keep inventing new things.
I love that you showed the whole process , including struggling with the pan trying to get the bread out and how it squishes and sticks. That's part of the process as well, and I would sometimes think I'd done something wrong because no one mentioned how difficult it was to get the breads out of their pans.
Hi Anita you hit the nail on the head I don’t bake much I have done the bread one time So I remembered Indigo Nili had a "best bread recipe. " 😬I found a bunch of recipes and I didn’t know which one to use. So I thoughtI need to check with Anita I found this recipe and I will try your recipe. I really like how you explore making other things . When you take a bite and your eyes close and you hmm at that moment you sold me😊 Yes a big shout out to Marie , thank you for inventing this bread. ❤
After making about 20 loaves the original way with some degree of deflation in everyone of them, I tried the new easy way yesterday, and GAME CHANGER! No deflation. I am almost afraid to tweak her recipe because it was nearly perfect for me. But I would like to be able to use a little less egg white powder because of the cost. Thanks for sharing!
I know your pain , I kept thinking it was just me :( Mine shrivel up & shrink from the bottom.. the top looks pretty good. After the orginal recipe one's set in oven & after cooled. The bottom shrinks no matter if I leave them in pan or take them out. This new recipe did the same !!!
@@shapienails3067 Me too! I thought I was the only one who gets loaves that cave in so much from the bottom that they look like frowny faces. I've done probably 20 loaves every way possible, and they all do that. I just don't understand it. I haven't tried this way yet...I just wanted you to know you're not alone, and now, neither am I!
You are so innovative, Anita. A true chef. Just had my first success of bread today. Will try new recipe tomorrow. I am the type who follows recipes exactly so I depend on your experiments.
Love your idea about a cream filled Danish. I don't have any creme fraiche but do have some cream cheese....might try thinning that with some HWC & the egg of course. Add some lemon extract or True Lemon for the tang of the creme fraiche. They look GORGEOUS!
You made me chuckle in opening scene with all your little experiments. LOL That is how I am with all these variations, then end up with a freezer full of options.
I'm so glad I found you. I live in Ontario. It's great to have Keto TH-camrs from Canada. I had never heard of iHerb. Great prices. Try putting the water in your bowl first, then add the dry on top. Thank you for all of the options you have shown.
I found this much easier to make and it turned out great! I do find PSMF bread to be too dry. It gets stuck going down so if I eat it I have to add fat to it. Overall its a good option.
Tried the new bread and it was amazing. Best loaf I have made. So easy and I get to use my plastic cover on my Cuisinart mixer. No worrying about a drop of water on utensils. Tried the bread pudding and it was great. I did add Lakanto sweetener. .
Wonderful! Bread pudding can be so good, I love it! And I laughed at what you said about the plastic cover, lol! I do have one and used it on my next loaf! 😂
I made it using only water. Haven’t tasted yet…but getting the dry ingredients mixed in was a bit challenging. Next experiment is your hearty loaf using powder and water. BTW. I’m in keto heaven. Thank you for all you do.
@Notsure R such good ideas, you are really making me hungry!! If it doesn’t work for the loaves I bet it would work for pull apart bread. I made the pull apart bread with lots of melted butter, Italian seasoning and garlic, adding the others things you listed would make it even better, yummy…
I made this recipe the day she put out her video. It was a lot easier and better with time, but I added the xanthan gum,spices to it and yeast etc. The only thing is I probably will not make it again because of cost
Well done, Anita! Love all your helpful comments during the video, as well! I haven't tried the new recipe yet...but I will. Looking forward to making the custard buns. I have been thinking of you and hope you are doing well.
Thanks Anita, I to prefer it without the xanthan gum. I am going to be making the danish ( blueberry) because that is what I have , but I will have to try the cranberries.. they look amazing!
I think Maria in the mother of PS Bread, but Indigo Nili is the absolute Queen! That little woman has totally perfected Marias base recipe! Indigo Nili DESERVES credit for her creation because it is NOT Marias, it is Nili's! I call it Indigo Nili Egg White Bread. Maria is not part of Nilis grand improvements!
Indigo Nili is so creative and and has taken this to a whole new level! She is so modest and is generous in her giving credit and genuinely sharing what she learns with us all. I think so many creators on youtube could take a page from her book!
I had 1/4 cup of real egg whites I needed to use up and made the bread recipe by adding 1 cup of judee’s powdered egg whites. It turned out well. I didn’t use allulose because I ran out. It was strange that it didn’t brown. It didn’t make a difference in taste or use. Thank you for posting all your videos. I’ve been keto for 3 years and this is the first time I’ve had real “bread” to use, and I’ve always loved angel food cake, so I just add monkfruit to get my “cake” fix. Thank you.
I have made ORANGE angel cake, CHERRY, VANILLA and I bake them in silicone pans that look like flowers… greased with unflavoured coconut oil! Besutiful enough for company!
I like that there is an option of how to make these recipes. I, too, have purchased the 5 lb NOW egg white powder from IHerb and will not hesitate to use this method. Thanks for sharing!
So funny you made the blueberry custard ones today. I watched the cranberry one yesterday and planned right away to make some with blueberries instead today. I have some blueberry extract that is very good. I am going to add that, then blend a few berries up and swirl them in for nice color. Then add the custard. Thanks for the ideas and the video.
In your last video, like you, I took out a tablespoon of the protein powder and replaced it with vital wheat gluten. I tried another experiment with 1/2 tbsp vital wheat gluten, 1/2 tbsp oat fibre. The mix of the 2 was the better one, it gave a nice bread texture and flavour.
I had some chocolate flavored egg white protein I couldn’t stand as a drink, so I used it today, made chocolate meringue cupcakes and “Angel food” loaf . Delicious and my insulin dependent hubby was happy to have a dessert he could eat. Thank you for the ideas.
I love the new bread! The ease of use and the look of the buns and loaf. Very tasty. I did only use 2 tablespoons of allulose and added 1 teaspoon of of Gremberry Golden Butter drops. Was delicious. Mine did splash up. Probably because the water is much thinner than the sticky egg white liquid. A splash guard would work well.
You made me think…. Theoretically…. We can make hamburger buns and eat hamburgers every day! Wow! What a diet…. All these decades…. A solo burger was simply missing the bun. And now that Maple Leaf and Schneider’s make NATURAL hot dogs, zero carb, we can eat those,too! No more excuses! No falling off the wagon! Right ladies? Let’s do this!
The batter is stiffer for sure. I won't use the xantham gum anymore though with this recipe, it was more dense that way. I did cut back on the egg white powder, for me I like the texture better with less.
THANK YOU SO MUCH FOR THE INFORMATION ON THE BREAD 🍞 I LO E WATCHING YOU CREATE THE RECIPE. YOU EXPLAIN SO WELL THANK YOU SO MUCH I REALLY APPRECIATE YOU 💗 💓 💛 💕 ❤️ 💖
Just made it without the liquid egg whites! Yum!! I did use xanthan gum, so I’ll try it without next time. I made pizza crusts and a small cinnamon loaf with just cinnamon - no swerve since I’m trying to stay away from it. It’s so good! Thank you for sharing!!
Can’t wait to try the custard ones. I haven’t tried the bread with no egg whites yet. You mentioned trying a bread pudding with pumpkin. Hope you do. ☺️
Thank you for this. Have you tried mixing the dry ingredients in advance, storing in mason jar and then just add water (+/- yeast if using) when ready to bake? Just curious if this can be prepped in advance now that the recipe is simplified.
I love your videos. I wish I had the desire to bake! I have all the things I need to make this but never do it. I’ve done the bread once and used it for grilled cheese sandwiches, which was delicious. I’ll have to get myself motivated again because these look awesome! Thank you.
So, thank you so much for your continuing experiments. I also think this bread is a good way to increase my protein macros on any given day. And I still have a hard time getting enough protein every day. I think I’ll try your “blueberry custard” danish with a cream cheese/egg filling and a teaspoon of “low carb” apricot jam.
Thanks for the video Anita. I am glad I came across your vlog. At least we have someone from BC who we can follow regarding the ingredients where to find and can make recipes to what is available here in Vancouver.
@@gladysobrien1055 She showed a photo of the batter with 3 wooden skewers stuck in all the way across the top, kinda zig zag. Said this will prevent the cavern down the top and you will get a beautiful, more normal shaped loaf. Haven’t tried it yet though.
@@gladysobrien1055 I will try to remember to show it on my next bread! But it's basically sticking 2-3 wooden skewers into the loaf before baking, make the loaf not be all weird!
I am so excited for all these new recipes coming out! Btw just a THANK YOU for the waffle recipe. I have tweeked it into 2 different applications, hamburger buns and a sweeter version my kiddos love. Thank you for the tip on iherb!
💜🤩😘 Yes, pumpkin bread pudding🎃 For some reason this year I'm all about pumpkin & spice ( loving Chai tea drops from Gemberry)💜 Yes, shout out to Maria Emmerich🥰❣
OMG. THANK YOU! Thank you for testing recipes. I'm a working mom and have two toddlers running around. I would love to spend more time testing recipes, but I'm spread so thin as it is. I'm looking forward to making this version.
yay it is up! I am really concerned about the dryness, though. Like you, I've had to adjust the egg white powder to 2/3 cup instead of a cup and that has been perfect, with the former recipe anyway.
I made it exactly like Maria's the first time (1.5 C EW powder to 1.5 C water) and found it dry, so then I reduced the powder by 1/4 cup and it was much better IMO. On my next one I might reduce a bit more to see how that is.
I'm making this version today. I haven't crunched the numbers yet but hopefully it isn't to expensive. I know you don't have the cost of eggwhites but the powder is so pricey.
Your creations are a revelation! I did strict carnivore 5 years ago. It failed because | became so sick of meat I lost my appetite and eventually my body collapsed from starving. I have just started again but I realize to succeed, I need a greater variety. These breads are perfect for me!
Meat aversion is a real thing! I went through 2 weeks of it back in June and during that time I ate things l don't normally do like cottage cheese and went a little more ketovore until I was able to eat meat again. Do what you have to do to stay away from carbs. We are not trying to be 'real carnivore' , we are trying to be healthy and I'd rather see people eat some of these creations than going back to SAD. Thanks for your comment!
It seems like everyone else is having great success with the egg whites powder but I whipped it for 30 minutes and still only had soft peaks. 😱 I did use cream of tartar. Does anyone have any other ideas? Thanks for the videos. We appreciate your genuineness 😁
Oh wow that is a long time to whip without results! Are you in a high humidity area? Some people use the batter anyways and still can make buns or danishes with it. I prefer those things to the loaves anyways!
Anita! I was brave and made them! I used the powder recipe and it was a success! The bread looks a little weird, but it tastes great! I look forward to tasting the bread in ‘french toast’ - the danish are lovely! Yay! Thank you for your guidance.
Thank you Anita!! I’m excited to try this experiment. I fail miserably at the one with liquid eggs. I still have the cranberry sauce to make the cranberry bread. If the sauce lasts…it’s so delicious!!
I made lemon curd today with a dozen yolks. I am going to bake bread and a lemon tart… no meringue topping. That for breakfast…. And losing weight too! Fantastic!
Thank you so much Anita! I think the danish will be my go-to on Sunday mornings! Also, I bought a mixer pour shield for around $10 with a lip for water so I don't get splashed when I add liquid. So much cleaner!
@@KetogenicWoman I made the danish on Sunday and it was wonderful! I used fresh raspberries and it started the day off perfectly, along with the buns I made and used that evening. Thank you again. I'll keep trying more of your recipes as I continue my Keto/PSMF journey.
Thanks for showing us your tweaks! I really like the addition of the nutritional yeast and using a bit less egg white powder. I'm still getting loaves with terrible shrinkage on the bottom (like the whole part that's inside the mold just shrivels and the bread shape looks like a mushroom at the end (not a little bit of shrinkage/caving, but a LOT). I'm not sure what to do. I tried leaving it in the oven for a while after I turned it off and it still happened. I've used two different ovens, and a couple different silicone bread molds. I've got another small loaf in the oven and I'm using parchment paper this time (I've also added some Italian seasoning), just in case that might help. It might not work well anyway, because I don't think I whipped this one well enough (I think the Italian seasoning was affecting it, though it is a tip directly from Maria). Anyway, any tips would be appreciated! I'll comment back about how this loaf turns out.
I think that mushroom cloud effect is pretty standard with the pure PSMF bread. But if you add bone brother powder (see my Italian loaf) and/or egg yolks (see my BBBE bread), the shape gets much better!
Yummmmy blueberry custard danishes!!! I am so excited about your cranberry sauce and bread as well. 😋👏🏼❤️ It may actually feel like fall here in AZ if I am baking something for fall. 🍂🍁 Teddi is just adorable with the tattered beloved squirrel! 😂🐿❤️
![[ TEASER ] เงาะป่า - วงL.กฮ. | TMG RECORD](http://i.ytimg.com/vi/M4ObdFfcPww/mqdefault.jpg)
Forgot to say a couple things! I liked it better WITHOUT the xantham gum! Using the water and egg protein powder is a much stiffer dough so the xantham gum is really not needed IMO. For the custard, if you cannot get creme fraiche you can use sour cream instead. Mix 250 ml of the creme fraiche or sour cream with 1 egg yolk for an easy custard.
Good to know about the xanthan gum… and the sour cream!
You are such a blessing! Thank you for the encouragement.. especially at the end of this video. God bless you, dear friend 🌻
Cream cheese also works and is more like a real Danish.
@@GrandmaDecande
so u use cream cheese instead of sour cream for the custard? I'm new & learning so much - do I put sweetner in also,??
@@Josie195757 Yes, I would, just a little.
I needed to make a keto dessert, and after watching your video this morning, I decided to try to make a cake using just the egg white powder. All I had on hand was vanilla egg white powder, so that was perfect. I basically followed your tweaks of Maria’s recipe except I used two Tbsp. of Allulose and 1/2 cup of a Monkfruit/Erythritol blend. I also left out the nutritional yeast. I baked it in a 9” silicone cake pan because that’s what I had. I did stick a few wooden skewers into the batter like you suggested for bread. I baked it for about 30 minutes at 325 and let it sit in the oven for another 30 minutes. It came out just perfect! When I was mixing up the batter, it smelled so good, exactly like a non-keto, store-bought cake mix, and just about as easy. I sliced the cooked cake in half horizontally so I could fill it with the sugar-free strawberry/blueberry “jam” I had made the other day before the berries went bad. I frosted it with some leftover cream cheese frosting I had in the freezer. Now I have the keto dessert I need for tomorrow, all with ingredients I had on hand, and it tastes delicious. Thank for the inspiration!
oh my goodness, this sounds great! I have hesitated to buy those flavored egg white powders but now I want to!
Did it have a texture like angel food cake? Sounds delicious☺
erythritol blood clots!
This is a GAME CHANGER! I'm a truck driver and found using egg whites (liquid) cumbersome. This recipe I can make comfortably in the truck. Thank you.
Fantastic! This is why it's great to have that option! 😍
I agree with Leslie!
I’m also a driver. You’re baking in the truck? Are you in a studio ? What are you baking in? I’m prepping at home…but I’ll run out in two weeks ir less. It would be great to bake in the truck
@@deetilmon6827 I use an instant pot with the air fryer lid which has an air fryer/bake/roast function on it. I haven’t made this bread on the truck though bc of the mixer basically but I bake a lot of things in it and it works great.
@@deetilmon6827 And no I’m not in a studio, we just have a regular size international sleeper with no extra bells or whistles
Maria's original recipe calls for 1 cup of egg white protein powder, so if you offset the cost of the raw egg whites against the extra half cup of egg white powder, it's really not that bad-if you buy in bulk, of course! I notice that the egg white powder meringue (I call it meringue or meringue batter instead of dough or batter) doesn't fall before baking like the raw egg white version does...I see a lot of times people are rushing to get the original version into the oven quickly because the meringue starts to break down, but this way holds up better and doesn't deflate after baking as much either! Love ya, hon!! ❤ 💙 💜
I agree, this recipe batter seems a lot more stable! Good point about the amount!
An English cookery writer, Sarah Flower made the same observation that the egg powder version "holds better." I was wondering if she meant after baking. Thank you for explaining. G Ire
After I fill my pan with the batter I tap it on the counter to deflate any air bubbles. I love this new recipe.
Great tip! I need to remember that!
Thanks for showing your tweak. I have been experimenting with blooming the active dry yeast and then folding it into the egg white mixture just before baking it. WOW! I do use 1/2 teaspoon of regular sugar or 1/2 teaspoon of honey to bloom the yeast in the warm water. The yeast eats all the sugar but yields the yeasty taste so much more than nutritional yeast to me. I don't see why this wouldn't work for the raw eggwhiteless version either.
Loved seeing Teddi play "squirrel" with you. My dog does the same thing.
Oh interesting! I will have to try that sometime when I want that real yeasty flavor!
Yes, I am with you. We want to make this bread into the best tasting bread ever.
I made it back in 2012 and the dry styrofoam was awful. I never made it again…until last month. Original recipe only used whey protein powder.
I add 3 min… I want to try 4 tbsp active dry yeast right in the dry ingredients. The texture is fantastic…the bread tears like white wheat bread! Plus I add 2 tbsp nutritional yeast. Delicious!
When I bloom my yeast…I use yacon syrup! Over the top delicious.
Yacon tastes half way between Canada’s best Maple Syrup and Fancy Barbados Molasses. Out of this world.
I use half a teaspoon inulin to bloom one tablespoon active dry yeast instead of sugar and honey, works great.
@@LA-jk5pf Unfortunately inulin gives me terrible gastric problems. That's why I use the sugar/honey.
I tried the No egg white bread and liked the taste. Also it’s so much easier to make. I put a hand towel over the the mixer to keep it from splashing all over my counter. Really enjoy your recipes and videos.
Great tip! It's the first time this has happened to me! The other recipe didn't splash.
So if this is not egg white what is the powder made from?
@@teijaflink2226 the original recipe uses both raw egg whites as well as the egg white powder
I did a full recipe but only used 1 cup of egg white powder and everything came out great.(1 cinnamon loaf and 1 plain loaf) Little to no shrinking. I love this new recipe, so easy and my mixer isn't so hard to clean up.
Wonderful! I did 1 1/4 c but my next one will be 1 cup too.
Thanks for this video Anita!! If you decide to do the pumpkin bread pudding or blueberry bread pudding as you mentioned, could you please post a video of that also? Thanks again for all your hard work with experimenting! You are awesome! 👏
Absolutely!! I will!
Oh my goodness, pumpkin bread pudding sounds so amazing!
I use beef unflavored gelatin in place of xanthum gum. I don't like the wet slimy texture. I also use a little honey to bloom my yeast for a better flavor in certain recipes. I make my buns etc the day before I need them and they are so close to real bread.
Also, SAGE stuffing recipe with the egg white bread cubes? That would be stupendous for Thanksgiving or Christmas.
Love the bread how it turned out - it had a wonderful face!!! Thanks for being you and just an ordinary person love your channel and God Bless
Anita, just wanted to thank you for your inspiration! I used the My Ketogenic Family recipe that you highlighted in one of your videos and made blueberry and cinnamon danish. My family, including my non-keto 15yo son loved them! 2nd time, I added some cream cheese to the filling mixture, and vanilla and cake batter extract to the egg white batter. Thank you for sharing all your keto cooking and baking!
You are so welcome!
Anita, I did try the new way of making the bread. I have to say I love it. I added some peanut butter flavoring with the water and it worked great. I made "layers" with Besti brown sugar, cinnamon and pbpowder. It makes a great dessert. I do like that the mix is stiffer and shinier. Maria is a genius. I love watching your experiments, keep inventing new things.
Nice idea with the peanut butter powder!
I love that you showed the whole process , including struggling with the pan trying to get the bread out and how it squishes and sticks. That's part of the process as well, and I would sometimes think I'd done something wrong because no one mentioned how difficult it was to get the breads out of their pans.
Thankyou, I'm learning about this bread just like you guys are so I want to share it all!
Hi Anita you hit the nail on the head I don’t bake much
I have done the bread one time So I remembered Indigo Nili had a "best bread recipe. "
😬I found a bunch of recipes and I didn’t know which one to use.
So I thoughtI need to check with Anita I found this recipe and I will try your recipe. I really like how you explore making other things . When you take a bite and your eyes close and you hmm at that moment you sold me😊
Yes a big shout out to Marie , thank you for inventing this bread. ❤
I really love the danishes, I have not made a loaf of bread in forever. Buns yes!
After making about 20 loaves the original way with some degree of deflation in everyone of them, I tried the new easy way yesterday, and GAME CHANGER! No deflation. I am almost afraid to tweak her recipe because it was nearly perfect for me. But I would like to be able to use a little less egg white powder because of the cost. Thanks for sharing!
I know your pain , I kept thinking it was just me :( Mine shrivel up & shrink from the bottom.. the top looks pretty good. After the orginal recipe one's set in oven & after cooled. The bottom shrinks no matter if I leave them in pan or take them out. This new recipe did the same !!!
I made it exactly like hers and I had very little shrinkage, much less than with the raw egg whites.
I wonder if just adding more EWP to the original might reduce shrinking?
@@deborah2592 It might but for me I reduced the EWP because of the dryness. But it's possible that's also what makes it shrink! Hmmmm.
@@shapienails3067 Me too! I thought I was the only one who gets loaves that cave in so much from the bottom that they look like frowny faces. I've done probably 20 loaves every way possible, and they all do that. I just don't understand it. I haven't tried this way yet...I just wanted you to know you're not alone, and now, neither am I!
You are so innovative, Anita. A true chef.
Just had my first success of bread today. Will try new recipe tomorrow.
I am the type who follows recipes exactly so I depend on your experiments.
Oh I'm glad your bread was successful!
Thank you for informing us of this recipe change…Much better‼️ Stay Safe & Well ❣️
Thank you! You too!
You don’t get that weird shape issue if you mix in 1/4 cup egg yolk powder before baking.
OMGosh those danishes look AMAZING!!
I kept dried egg-whites for years to use in baking (pre-low carb); they work perfectly.
makes sense actually!
I’ve tried it and I think it’s amazing. So much easier
Great to hear!
My search for a delicious keto bread is over. Thank you so much for sharing this recipe.
Hope you enjoy!
I made it last night and loved it! It was so much easier! It just stinks that the egg white powder is so expensive compared to buying a dozen eggs! XO
yeah, it sure is! But for those times when I forget to take my egg whites out of the freezer this will be great!
That maybe why Maria really stuff alot of the egg white so much!! She kept piling her up in the loaf pan...to keep from splitting.
I just had to rewatch this to get your recipe. I've been real lazy and want to revisit egg white bread 🍞. Thank you for being a true inspiration.
You are so welcome!
Love your idea about a cream filled Danish. I don't have any creme fraiche but do have some cream cheese....might try thinning that with some HWC & the egg of course. Add some lemon extract or True Lemon for the tang of the creme fraiche. They look GORGEOUS!
Sounds great! Sour cream also works for creme fraiche
The danishes look fantastic! I want to try those, for sure. You are awesome, Lady.
Thank you so much!
You made me chuckle in opening scene with all your little experiments. LOL That is how I am with all these variations, then end up with a freezer full of options.
haha, yeah my freezer is always full too!
I'm so glad I found you. I live in Ontario. It's great to have Keto TH-camrs from Canada. I had never heard of iHerb. Great prices. Try putting the water in your bowl first, then add the dry on top. Thank you for all of the options you have shown.
I'm always so happy to find more fellow Canadians who are Keto! I'm doing the water first now too!
So excited about the danish!!
It's one of the favorite things I've made with the PSMF bread!
Another great video. Thank you from NZ. 🤗
Glad you enjoyed it xxooxx
I found this much easier to make and it turned out great! I do find PSMF bread to be too dry. It gets stuck going down so if I eat it I have to add fat to it. Overall its a good option.
I agree, it makes regular keto more doable!
Tried the new bread and it was amazing. Best loaf I have made. So easy and I get to use my plastic cover on my Cuisinart mixer. No worrying about a drop of water on utensils.
Tried the bread pudding and it was great. I did add Lakanto sweetener.
.
Wonderful! Bread pudding can be so good, I love it! And I laughed at what you said about the plastic cover, lol! I do have one and used it on my next loaf! 😂
I made it using only water. Haven’t tasted yet…but getting the dry ingredients mixed in was a bit challenging. Next experiment is your hearty loaf using powder and water. BTW. I’m in keto heaven. Thank you for all you do.
It is kind of a keto heaven isn't it, such a game changer!
blueberry danish…I love how fearless you are in the kitchen!!!
Would love to see you try beef or chicken broth instead of water.
If it works I bet it would be delicious.
More experiments to be done! This will be interesting and hopefully yummy too!
@Notsure R such good ideas, you are really making me hungry!! If it doesn’t work for the loaves I bet it would work for pull apart bread. I made the pull apart bread with lots of melted butter, Italian seasoning and garlic, adding the others things you listed would make it even better, yummy…
I made this recipe the day she put out her video. It was a lot easier and better with time, but I added the xanthan gum,spices to it and yeast etc. The only thing is I probably will not make it again because of cost
And that is perfectly ok to make it with raw egg whites as they are much cheaper.
I made this new recipe yesterday it was so good
I agree, it worked well for me!
Looks delicious, as usual for your products. Thank you for addressing the question about slightly reducing the powder amt over 1 cup base.
You are so welcome! Don't be afraid to tweak it to your preferences.
Well done, Anita! Love all your helpful comments during the video, as well! I haven't tried the new recipe yet...but I will. Looking forward to making the custard buns. I have been thinking of you and hope you are doing well.
Thank you I am keeping busy, it is helping! 💗
Thanks Anita, I to prefer it without the xanthan gum. I am going to be making the danish ( blueberry) because that is what I have , but I will have to try the cranberries.. they look amazing!
Hope you enjoy! I was disappointed I ran out of cranberries but really enjoyed the blueberry danish!
I think Maria in the mother of PS Bread, but Indigo Nili is the absolute Queen! That little woman has totally perfected Marias base recipe! Indigo Nili DESERVES credit for her creation because it is NOT Marias, it is Nili's! I call it Indigo Nili Egg White Bread. Maria is not part of Nilis grand improvements!
Indigo Nili is so creative and and has taken this to a whole new level! She is so modest and is generous in her giving credit and genuinely sharing what she learns with us all. I think so many creators on youtube could take a page from her book!
I had 1/4 cup of real egg whites I needed to use up and made the bread recipe by adding 1 cup of judee’s powdered egg whites. It turned out well. I didn’t use allulose because I ran out. It was strange that it didn’t brown. It didn’t make a difference in taste or use. Thank you for posting all your videos. I’ve been keto for 3 years and this is the first time I’ve had real “bread” to use, and I’ve always loved angel food cake, so I just add monkfruit to get my “cake” fix. Thank you.
Yes, I think all the amounts are flexible to suit one's tastes! And I've made some angel food cake too, it's nice!
I have made ORANGE angel cake, CHERRY, VANILLA and I bake them in silicone pans that look like flowers… greased with unflavoured coconut oil! Besutiful enough for company!
I like that there is an option of how to make these recipes. I, too, have purchased the 5 lb NOW egg white powder from IHerb and will not hesitate to use this method. Thanks for sharing!
Me too! There's been times when I've forgotten to take my egg whites out of the freezer and then had to run to the store! This will fix that!
iHerb is sold out of the Now brand 5 lbs container 🤦
@@nutsforthebeach yup happens all the time, I click on the 'Notify Me' button so then I can grab it when it's back in stock
Wow Anita! You are a master in the kitchen!! Can’t wait to try the danish ❤️
Oh the danish was heavenly, enjoy!
So funny you made the blueberry custard ones today. I watched the cranberry one yesterday and planned right away to make some with blueberries instead today. I have some blueberry extract that is very good. I am going to add that, then blend a few berries up and swirl them in for nice color. Then add the custard. Thanks for the ideas and the video.
That sounds pretty delicious!
In your last video, like you, I took out a tablespoon of the protein powder and replaced it with vital wheat gluten. I tried another experiment with 1/2 tbsp vital wheat gluten, 1/2 tbsp oat fibre. The mix of the 2 was the better one, it gave a nice bread texture and flavour.
I actually replaced it with bone broth powder, I've never used vital wheat gluten. But your experiment sounds interesting! Glad it worked for you!
I love watching your videos and have made lots of your recipes~
Thanks so much 😊
I had some chocolate flavored egg white protein I couldn’t stand as a drink, so I used it today, made chocolate meringue cupcakes and “Angel food” loaf . Delicious and my insulin dependent hubby was happy to have a dessert he could eat. Thank you for the ideas.
Love to hear that!
Thank you. I was waiting for your version & comments!!
You are welcome!!
You are so adorable!😭💜
I love the new bread! The ease of use and the look of the buns and loaf. Very tasty. I did only use 2 tablespoons of allulose and added 1 teaspoon of of Gremberry Golden Butter drops. Was delicious. Mine did splash up. Probably because the water is much thinner than the sticky egg white liquid. A splash guard would work well.
Yes! I used my splash guard today, it does work!
I’ve made two loaves of bread, hamburger buns & sweet treats with the new recipe so far. It’s way easier & less time consuming 🙂
I agree!
You made me think….
Theoretically…. We can make hamburger buns and eat hamburgers every day!
Wow! What a diet…. All these decades…. A solo burger was simply missing the bun.
And now that Maple Leaf and Schneider’s make NATURAL hot dogs, zero carb, we can eat those,too! No more excuses! No falling off the wagon!
Right ladies? Let’s do this!
Thank you so much for taking the time to experiment and simplifying this recipe❤🥰!!
My pleasure 😊
I made these yesterday and came out good but a lot more dense. Maybe I will try your version and see if it's a little softer and more airy.
The batter is stiffer for sure. I won't use the xantham gum anymore though with this recipe, it was more dense that way. I did cut back on the egg white powder, for me I like the texture better with less.
THANK YOU SO MUCH FOR THE INFORMATION ON THE BREAD 🍞 I LO E WATCHING YOU CREATE THE RECIPE. YOU EXPLAIN SO WELL THANK YOU SO MUCH I REALLY APPRECIATE YOU 💗 💓 💛 💕 ❤️ 💖
Just made it without the liquid egg whites! Yum!! I did use xanthan gum, so I’ll try it without next time. I made pizza crusts and a small cinnamon loaf with just cinnamon - no swerve since I’m trying to stay away from it. It’s so good! Thank you for sharing!!
You are welcome!
How wonderful to see some more great recipes and instructions on how to make them
Love you
Glad you are enjoying the videos!
Wow 👏. I'm so glad I waited b4 trying my first loaf, ever! I'll provide an update with the results. Thank you so much for posting this video.
Hope it works out for you! Would love to hear an update!
Can’t wait to try the custard ones. I haven’t tried the bread with no egg whites yet. You mentioned trying a bread pudding with pumpkin. Hope you do. ☺️
Eventually! I will!
Thank you for this. Have you tried mixing the dry ingredients in advance, storing in mason jar and then just add water (+/- yeast if using) when ready to bake? Just curious if this can be prepped in advance now that the recipe is simplified.
The super organized among us are going to love that tip! I don't see why not, you could use those 12 oz jars, they would be perfect.
What a great 💡 make sure to prepare jars for 1 loaf each as some ingredients like salt and allulose would be prone to sifting away into pockets..
I do this. I have a small jar for each loaf
The powered egg white bread is my favorite. Thank you for all your in my kitchen
My pleasure 😊
Thank you Anita
You are welcome!
Everything looked amazing! ❤️❤️❤️
Thank you so much! xxooxx
@Maria Emmerich is a recipe genius!
That she is!
Just made this today! Win on the first try!!!! Way to go Anita!!!!
Thank you!
I love your videos. I wish I had the desire to bake! I have all the things I need to make this but never do it. I’ve done the bread once and used it for grilled cheese sandwiches, which was delicious. I’ll have to get myself motivated again because these look awesome! Thank you.
Baking can be fun but then there's the cleanup, lol. You should see my kitchen after these days of baking!
Ha! I’m sure. I’m not bad with cleaning up in general. It’s just getting motivated to start. I think I’m simply lazy is all. 😜
So, thank you so much for your continuing experiments. I also think this bread is a good way to increase my protein macros on any given day. And I still have a hard time getting enough protein every day.
I think I’ll try your “blueberry custard” danish with a cream cheese/egg filling and a teaspoon of “low carb” apricot jam.
Sounds really nice! And yes, it is challenging getting those protein macros up there!
Thanks for the video Anita. I am glad I came across your vlog. At least we have someone from BC who we can follow regarding the ingredients where to find and can make recipes to what is available here in Vancouver.
Wonderful! I love hearing there are people in BC who find me!
I love all your recipes, thank you so much.
You are welcome!
wonderful video. love your delivery and your ideas. thank you.
Thank you so much!
Thanks for the wooden skewer tip. Can’t wait to try that. I’d really like a normal shaped loaf😂!
It's a weird hack but it works!
I also did this trick and yes it worked. Thanks.
@@KetogenicWoman I missed the skewer trick….
Repeat please!
Thanks.
@@gladysobrien1055 She showed a photo of the batter with 3 wooden skewers stuck in all the way across the top, kinda zig zag. Said this will prevent the cavern down the top and you will get a beautiful, more normal shaped loaf. Haven’t tried it yet though.
@@gladysobrien1055 I will try to remember to show it on my next bread! But it's basically sticking 2-3 wooden skewers into the loaf before baking, make the loaf not be all weird!
I am so excited for all these new recipes coming out!
Btw just a THANK YOU for the waffle recipe. I have tweeked it into 2 different applications, hamburger buns and a sweeter version my kiddos love.
Thank you for the tip on iherb!
That is awesome! Always happy to help!
💜🤩😘
Yes, pumpkin bread pudding🎃
For some reason this year I'm all about pumpkin & spice ( loving Chai tea drops from Gemberry)💜
Yes, shout out to Maria Emmerich🥰❣
Mmmm Chai tea! I've been cooking up a chai dessert in my head lately. But yes, I will do a pumpkin bread pudding at some point!
I’m so glad you are back ❤️
I'm happy to be back!
OMG. THANK YOU! Thank you for testing recipes. I'm a working mom and have two toddlers running around. I would love to spend more time testing recipes, but I'm spread so thin as it is. I'm looking forward to making this version.
You are so welcome!
yay it is up! I am really concerned about the dryness, though. Like you, I've had to adjust the egg white powder to 2/3 cup instead of a cup and that has been perfect, with the former recipe anyway.
I made it exactly like Maria's the first time (1.5 C EW powder to 1.5 C water) and found it dry, so then I reduced the powder by 1/4 cup and it was much better IMO. On my next one I might reduce a bit more to see how that is.
I'm making this version today. I haven't crunched the numbers yet but hopefully it isn't to expensive. I know you don't have the cost of eggwhites but the powder is so pricey.
yeah, I will use it for those times I forget to take egg whites out of the freezer.
Thank you, Anita! I can't wait to try this new way!
Have fun!
Will be trying this today... blessings
Have fun!
It really doesn't matter what it looks like what does it taste like which is more important at this stage ☺️
Thank you for showing what you have done with this bread, I simply love the idea of making the Danish's, they look delicious, well done.
My pleasure 😊
Love your experiments. This recipe without using raw egg whites does seem a lot simpler.
Much less fussing for sure!
Your creations are a revelation! I did strict carnivore 5 years ago. It failed because | became so sick of meat I lost my appetite and eventually my body collapsed from starving. I have just started again but I realize to succeed, I need a greater variety. These breads are perfect for me!
Meat aversion is a real thing! I went through 2 weeks of it back in June and during that time I ate things l don't normally do like cottage cheese and went a little more ketovore until I was able to eat meat again. Do what you have to do to stay away from carbs. We are not trying to be 'real carnivore' , we are trying to be healthy and I'd rather see people eat some of these creations than going back to SAD. Thanks for your comment!
It looks like it rolls really good I hope it tastes good I'm still trying to get the other recipes right...
yeah, I'm really happy with the taste and texture!
It seems like everyone else is having great success with the egg whites powder but I whipped it for 30 minutes and still only had soft peaks. 😱 I did use cream of tartar. Does anyone have any other ideas? Thanks for the videos. We appreciate your genuineness 😁
Oh wow that is a long time to whip without results! Are you in a high humidity area? Some people use the batter anyways and still can make buns or danishes with it. I prefer those things to the loaves anyways!
Thank you for your hard work. I just subscribed to your channel and am enjoying your videos.
Thanks and welcome!
Thank you for sharing!!
You are welcome!
I am new to keto so this is amazing, thanks
You are so welcome!
I dont have creme fraiche, so I'm going to try sour cream and an egg yolk for the Danish.
Yes! I meant to say that sour cream works too!
Thank you. Does the water have to be room temperature?
Maria didn't mention water temp in her video so I went with tepid water.
Anita! I was brave and made them! I used the powder recipe and it was a success! The bread looks a little weird, but it tastes great! I look forward to tasting the bread in ‘french toast’ - the danish are lovely! Yay! Thank you for your guidance.
Great job! The bread get's easier every time you make it!
Thanks!
Thank you so much for this support!
Great videos as per usual!! I'm gonna try this water only bread too!!
It's way easier to make that way!
Thank you Anita!! I’m excited to try this experiment. I fail miserably at the one with liquid eggs. I still have the cranberry sauce to make the cranberry bread. If the sauce lasts…it’s so delicious!!
I find the no raw egg white method easier, so hopefully it works for you!
I made lemon curd today with a dozen yolks. I am going to bake bread and a lemon tart… no meringue topping. That for breakfast…. And losing weight too!
Fantastic!
I think no eggs is great;super easy. My husband loves it for sandwiches. Also, makes a great grilled cheese
This will make it easier for many people!
mine was like styrofoam, so will stick with the other recipe. Yours looks great Anita
awww that is too bad but if the other recipe works for you then stick with it! 💗
Thank you so much Anita! I think the danish will be my go-to on Sunday mornings! Also, I bought a mixer pour shield for around $10 with a lip for water so I don't get splashed when I add liquid. So much cleaner!
I have a shield and I forgot I even had it until someone mentioned it!
@@KetogenicWoman I made the danish on Sunday and it was wonderful! I used fresh raspberries and it started the day off perfectly, along with the buns I made and used that evening. Thank you again. I'll keep trying more of your recipes as I continue my Keto/PSMF journey.
Thanks for showing us your tweaks! I really like the addition of the nutritional yeast and using a bit less egg white powder. I'm still getting loaves with terrible shrinkage on the bottom (like the whole part that's inside the mold just shrivels and the bread shape looks like a mushroom at the end (not a little bit of shrinkage/caving, but a LOT). I'm not sure what to do. I tried leaving it in the oven for a while after I turned it off and it still happened. I've used two different ovens, and a couple different silicone bread molds. I've got another small loaf in the oven and I'm using parchment paper this time (I've also added some Italian seasoning), just in case that might help. It might not work well anyway, because I don't think I whipped this one well enough (I think the Italian seasoning was affecting it, though it is a tip directly from Maria). Anyway, any tips would be appreciated! I'll comment back about how this loaf turns out.
I think that mushroom cloud effect is pretty standard with the pure PSMF bread. But if you add bone brother powder (see my Italian loaf) and/or egg yolks (see my BBBE bread), the shape gets much better!
Yummmmy blueberry custard danishes!!! I am so excited about your cranberry sauce and bread as well. 😋👏🏼❤️ It may actually feel like fall here in AZ if I am baking something for fall. 🍂🍁 Teddi is just adorable with the tattered beloved squirrel! 😂🐿❤️
Those danishes are yum! I think I'm going to have to do some sewing repairs soon on that squirrel, it's his favorite toy!
@@KetogenicWoman are both Teddi and Pippi boys? They are adorable! Such great personalities!
@@CathyPinAZ Pippi is a girl and Teddi a boy!
@@KetogenicWoman Oh ok! I’m sure you said it at some point, but I wasn’t sure. Thank you for clarifying, Anita. 😃 Such sweet pups!!! 💙💖