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HOW TO MAKE THE BEST KETO ALMOND YEAST BREAD - GRAIN FREE, WHEAT FREE, GLUTEN FREE & SUGAR FREE !
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- เผยแพร่เมื่อ 14 ส.ค. 2024
- Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@payhip.com/Low...
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
Links to purchase other products via Amazon
Almond flour (amzn.to/3NQN7EY)
Whole psyllium husks (amzn.to/3YvIzu8)
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1. Yeast is a living organism and almost all recipes call for some sugar to feed the yeast. But this is actually not necessary as the yeast can feed on any bit of sugar from the ingredients of the bread. I have experimented with and without sugar and the rise in both versions are the same. A pinch of sugar will make the yeast bubble up, but this is just proving that the yeast is still active and good for usage. Sugar does not help to activate the yeast. But if you feel more comfortable to add sugar, feel free to do it.
2. Salt does not kill the yeast. If you put salt directly over the yeast and leave them there for few minutes, then it will really kill the yeast. But if you mix them immediately, there's no damage. After many experiments, I found that dissolving the salt and yeast in the warm water is more effective. Due to the proportional concentration, there's no damage to the yeast. I learnt this method while doing lots of research from the internet hence, I did not invent it. But if you feel more comfortable to add the salt and yeast to the dry ingredients, feel free to do it.
3. The temperature of water at 122 to 132 F or 50 to 56 C DOES NOT kill the yeast. Yeast thrives on a very warm and moist environment. This very warm water will wake the yeast up from their dormant state and get them started.
This recipe can be viewed and printed at this link;
docs.google.co...
[Total servings = 16]
NUTRITION INFO PER SERVING
Net carb = 3 g
Calories = 126
Total fat = 9.3 g
Protein = 5.6 g
DRY INGREDIENTS
Almond flour = 300 g / 2 1/2 cups
Whole Psyllium husks = 45 g / 5 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. However, if you are using pre ground psyllium powder, only 2 to 3 tsp is required. Please see this video about psyllium husk and powder for better understanding and success - • PSYLLIUM HUSKS VS POWD... )
Baking Powder = 18 g / 4 tsp
Instant Yeast = 9 g / 3 tsp
Salt = 1 tsp
WET INGREDIENTS
Large eggs = 6 whites or 4 whole eggs (room temperature)
Apple cider vinegar = 60 ml / 4 tbsp.
Very warm water = 170 ml (2/3 cup + 1 tbsp) (temperature at 122 to 132 F or 50 to 56 C)
DIRECTIONS
1. Boil a pot of water. Turn on the oven at 212 F or 100 C and leave the heat on during the entire proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more. (THIS PROOFING PROCESS WAS UPDATED ON 5 MARCH 2020).
2. In a large bowl, mix the almond flour, psyllium husk powder and baking powder until well combined.
3. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
4. Add the apple cider vinegar, egg whites and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.
5. Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x2" or any suitable pan lined with parchment paper.
6. Sprinkle the top of the dough with some coconut flour to prevent it from sticking to the towel. Cover with the towel loosely.
7. Pour sufficient boiling water into a baking dish that fits the oven.
8. Place the baking dish with boiling water at the bottom of the oven and the dough above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing process.
9. After 1 hour, remove the towel and turn on the oven heat at 350F or 180C to start the baking. It's not necessary to pre heat the oven. If the top is browning too fast, cover with foil.
10. After baking for 1 hour, test with a wooden skewer. If it comes out clean, it's good. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan with the parchment paper inside the oven for about 40 to 60 mins. Remove the dish with water. The residual heat will continue to cook the bread and dry out the crumbs.
UPDATE ON 5TH MARCH 2020
Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.
Please see description box below video for the full written recipe, nutrition facts and important information so that you have a better understanding and results. If you're not familiar with psyllium husk powder, please see the description box of another video titled HOW TO TURN PROBLEMATIC KETO BREAD INTO THE BEST KETO BREAD so that you understand the role of psyllium husk and how to use it effectively for better results. Please note that it's important to weigh the ingredients for accuracy. Thank you !
You give all the measurements in both metric and regular for everything else, but not the water for the yeast. I checked and it says it's about 5.74 ounces. Just a heads up to anyone about to make it. I am going to try it today.
lowcarbrecipeideas Thankyou for yr reply! Wow water temp 122- 130 sounds SO hot! Thought it was no hotter than 110!
There is amount for water 170ml
@@marysekely9571 The water is 170ml. Thanks for checking out the oz measurement.
@@parwinali5823 Yeast needs warm water to get properly activated. As long as you can dip your finger into the warm water without getting burnt the temperature is good for the yeast
I modified the recipe just a little and enjoyed great results. Firstly, I used a tsp of sugar and warm water to proof the yeast. Secondly, I used half the recommended psyllium powder because I really am not fond of it. Thirdly, I used about 30% more yeast. The bread came out wonderful. I used half the loaf for croutons to make a traditional stuffing for a chicken. The other half made great toast for breakfast and yummy PB&J. I will be making it again soon and intend to also substitute 1/2 cup if vital wheat gluten for 1/2 cup of the almond flour. Thank you for the time and effort that you invest in developing your recipies.
So glad it turned out well with the modifications! Thanks for sharing and your feedback 😊
how did it turn out with the 1/2 gluten substitute ?
The reason for each loaf being so different is because of your killing the yeast to different degrees with salt and hot water. If you put the salt in the dry ingredients (like every other yeast bread recipe ever) and proof the yeast with warm water (instead of killing it with hot) you will have better and more consistent results.
I was going to say the same. I truly believe that this is the issue with the differences in yeast rise and irregularity of the loaves. Because there are no sugars feeding the yeast to ferment, the salt and hot water killed it right off. That was the first thing I noticed that was going wrong right away. No fermentation with the yeast (foaming) in the cup. I bet if the baker will heed the correction from your noticed mistakes...I bet a better loaf will emerge. But the dough, to me, looks to be too wet. I'm not an experienced baker with this specific recipe and ingredients list but it seemed like the baker was trying to raise pudding. Also, the temperature being so high to rise the dough. Making it rise quickly and almost prebaking it in the hot oven. 212 is very hot and then using hot water to keep it hot and add moisture to an already wet dough...which seems like that would give that very rubber like dough. Anyways...just my thoughts. I might actually play around with the recipe and see what I get.
@@stef1lee Exactly right. I do have extensive professional experience with standard bread making, and am just figuring out these new ingredients. But yeast is the same across the board. It needs gentle care. I've found that all the low carb breads are more batter than dough due to the eggs. But the eggs create steam, aiding the raising much like butter in biscuits, and sets during baking to form the structure without gluten.
I'm going to try using monkfruit in the yeast and WARM water. That may make a big difference in it.
@@precious51961 that's a great idea! I bet it will work.
@@precious51961 Did the monkfruit work?
Hello, everyone, I just made this bread and I love the taste. It will taste like coconut but not very much and surprisingly it doesn't taste eggy. I have tried many recipes and this has been the best one by far. Thank you so much Miss lowcarbrecipeideas for your hard work. being a diabetic type 2 its hard to eat and foods like the ones you make are right down my aisle. Keep up the good work and looking forward to making this bread again. 2 thumbs up!!
Wow... thanks so much for your feedback ❤ I believe you tried the Coconut Yeast Bread as this one is the almond flour version hehe..
What a recipe! I've made cinnamon raisin and banana nut with this. This is also great for garlic bread. Just toast the bread drip on some olive oil and sprinkle some garlic powder and OHH BABY
That's awesome! Thanks so much for your feedback ❤
@@lowcarbrecipeideas thanks even more for this recipe!
I love all the info about the bread making process. I proof at 60* c at home, but I was afraid to go any further. The same with the salt and the “sugar conundrum.” I can’t wait to give this a try. With my supplier having sold out of “home baker 👩🍳 “ sizes of vital wheat gluten during these Covid times 🤦🏾♀️, I don’t want to not provide for my family. This is a great solution! I’ll be implementing all of your tips and tricks. 🥰
I tried this and was a total bust :-/
I used 250g of almond flour + 50g kif flaxmeal.
4 eggs and followed the recipe and came out very runny. Almost focaccia bread consistency.
I tried to save it with some more flaxmeal and almond flour until it got to the consistency shown in the video.
Proofed it for an hour but didn’t rise not one bit. :-/
I had the same problem. It didn't rise that much from the original n it was extremely runny. I don't know what went wrong when I followed the exact same measurements.
Yep, every time I've made this I've had to add a lot of extra flour to get the consistency she has in the video, last time I tried it I added an extra cup of almond flour and the loaf still came out wet, delicious but wet, and not much rise. I'm trying it again tonight, but with brand new baking soda.
OMG, I subscribed for the updates in the description box... you’re so dedicating and progressing... I love this in people.... thank you so much and will try it very soon
I tried following this recipe and it tasted like real bread. Yummy!!!
That's awesome! Thanks so much for your feedback ❤
So, my question would be this, the yeast is really only there to flavor the bread. The yeast has to feed on some sort of sugar. With the absence of any kind of sugar, it has nothing to feed on to produce CO2. The proofing comes from the baking powder and apple cider vinegar.
Thanks for your enquiry. Please see the description box below video (click down arrow on the right hand side) for explanations.
I made this today and am SO impressed! Delicious toasted and perfect also for enjoying untoasted. My problem with keto breads is they don't toast well so am grateful for this recipe. The only slight difference I did was to add a few tablespoons of brewer's yeast for the nutritional benefits...and I like the flavour. Thank you for sharing your recipe!
That's so great to hear ! Did the dough rise nicely?
@@lowcarbrecipeideas Indeed it did! I appreciate that I can cut it thinly for open faced sandwich, toasted or not and it does not fall apart. But...best of all it is so delicious! Non-keto husband (but is naturally low carb-ish most of the time) was also impressed. Again, thanks so much for developing this recipe!
@@misottovoce So glad to hear that ! Thanks for your feedback ❤
This is the best, smartest and awesome keto bread after more than 1 year looking for the perfect one. Thank you so much for sharing this!!!👏👏👏💚💚
Awww... thank you ❤
I have followed your recipe for some time and finally managed to get the bread type looking texture and the bread is moist and soft even ofter taking out from fridge. I would like to thank you for your recipe and to explain so detailed on the psyllium husk. Please keep up with your recipe. I am looking forward to learn more.
So glad to hear that! Thanks so much for your feedback ❤
I made a double batch of this yesterday. I Suffered over 3 hours inhaling the delicious yeasty aroma! I didn’t weigh my ingredients bc I don’t have a scale. I didn’t have enough eggs to do only whites and was one egg short to do 2 batches but I did it anyway and it is wonderful! I added the salt to the flour. Warm water at 140 degrees F and added my yeast, (which is several years old but always kept in a jar in freezer). The yeasty smell started blooming almost immediately! I got a little nervous about putting it into my standard Corning bread pan until I reread the printed instructions. I kept the oven on 200 F for the entire hour plus prep time. Put the pan of boiling water in the bottom and covered the loaf with a dry cloth. It rose beautifully! After is was cooled, much later, I sliced it as thinly as I could and froze half the loaf. We had garlic butter bread with our Italian supper, mmm. Everything she said to do was just right. Just print out the recipe and keep referring to it until you get it done. My many thanks to this lady for making this available. I’ve missed my yeasty bread! 😊
I am so happy to hear that! Keto bread is quite complicated and keto yeast bread is even more complicated. Well done and thanks so much for your sharing and feedback ❤
I would like to make a double batch today, but not sure if I would have to double the measurement of yeast. Did you double your amount of yeast to make your double batch?
@@miabellaspunkia I did double everything. Hope that helps! Merry Christmas ✝🎄✝
@@autumnzink5470 Thanks for your reply 🙂 Wishing you a very Merry Christmas.
Would love to try this but 6 eggs? I buy pasture raised eggs so it becomes expensive.
Mine did not rise above the sides of the pan after proofing but it still turned out nice and I will likely bake this again. Even though lots of people say salt doesn't kill yeast when you mix it straight away, I kept the yeast separate from the salt (I poured out a bit of the water for the salt and then mixed the salt with the eggs) just in case.
So glad you like the bread. Thank you for your feedback ❤️
I made this and it truly is the best yeast bread. Love it!
So happy to hear that! Thanks so much for your feedback ❤️
Nooo!!!! never mix the yeast with salt nor hot water. For better results, just add warm water and a little bit of sweetener.
Well As a baker and have been making almond flour mix with Golden flex bread past 35 years will yeast I do not see reason to put Bp
I love that texture…
It holds its own when you scrunch it. That texture is fantastic. Yum😋😋🍞🍞🌹
Thank you for converting to cups and spoons. Be blessed
I am so amazed by your skills! This is another great recipe, love the idea of using yeast. So excited to try it. Thank you for sharing!
Thanks and you're most welcome ❤
Cheryl Taylor made a very wise point on the issue of the dough being inconsistent at each bake. I'd add salt to the dry ingredients and not the yeast and not add hot water but warm water. Fermentation needs to happen and it is a very delicate process. Just my thoughts.
Ale gadasz głupoty, płacą ci za to?
Another awesome bread rises well and isn’t flat like lots of keto breads tend to be and not eggy when I used four whole eggs another best keto bread.
Thank you so much for your lovely feedback ❤
Thank you for the wonderful recipe and all of the research and trial and error you put into it. Greatly appreciated.
Awww... so nice to hear that ! Thank you❤
Just made it.. had started another recipe first but didn’t have the gum.. so I made this.. forgot the acv.. and had already added protein powder.. forgot to make it rise..😂 ..I’m on a roll! It didn’t rise but I spread butter and snickers jam on it and it was tasty! I thought it burned but inside was completely cooked👍🏻 ..so I will definitely raise the temp to 350 for this old stove. Nuts and seeds would be nice on top.. I also buttered the top after it came out.
Thanks for sharing your experience and feedback 😊
Hopefully you have a suggestion. My adult son has tried making this bread 4 times now. He loves the flavor & makes it because it's GF. The problem is there is always a part on top not cooked. 1st he thought he didn't leave egg out to get to room temp. Made sure next time, still uncooked on top. He is using a Pyrex glass bread pan, if that makes a difference. I've sent him other you tube video of GF bread to offer tips on steps in mixing dry vs wet ingredients, still no luck. I know he would be so happy to get it done right, he's new to baking, but compared to paying the price of GF breads, he's determined to get it right. I'm even considering planting almond trees to really make it from scratch. We both watch your videos, so any info on the bread is appreciated.
As you son is new to keto bread i wd suggest he try this video titled HOW TO TURN PROBLEMATIC KETO BREAD INTO THE BEST KETO BREAD. This is also the same bread but without yeast. It's important to read the description box below video to understand about psyllium husk powder and how to use it effectively for greater success. You can also learn about the role of other ingredients here. Once he gets the hang of this then he can try the yeast version. To know whether the bread is successful the top sd be hard and crusty. If it feels soft then something is wrong. Hope this helps. You're doing a great job by supporting your son. Do let me know his progress thanks 😊
Would love to have a bread machine version. I use the Keto Kings bread machine recipe and it is wonderful and so easy. Just dump everything in and let the bread machine do that work. So nice to have bread again. Thank you for your recipe.
You're most welcome 😊
Sandra Kendrick that’s the recipe I use but not the bread machine one. He also does one without the machine and a recipe for buns. They are wonderful. I make loaves and freeze but this one look ps good too so I’m going to try it.
I have also used the Keto King recipes - both by hand and with a bread machine. They make a really nice loaf of bread. However, his recipe uses vital wheat gluten, which isn't really keto.
I always substitute ground flax seed for pysllium husk because it gives a better flavor, more bread like, I think.
This looks so good and so few ingredients! I can't wait to try it! Thank you!
This looks so yummy, I’ve never made a keto bread before because it seems intimidating...but I’m going to try this ASAP! -Emily
Thanks Emily ❤
... best recipes, instructions and measurement so far ! Thanxz
I'm making this now will comment later, It looks Nice!
Hi, I tried this recipe using a kethobetic flour (available for sale in my county), and it turned out really good. Can't barely differ it with a regular wheat toast. Even my parents (who are not keto) enjoy it. Thanks for sharing the recipe!
However, I made some adjustments in the recipe on the yeast and water amount. Will try to remake this recipe using the almond flour
I am not familiar with kethobetic flour but so glad that you managed to tweak it to get a good result. Thanks so much for your feedback❤
I have been waiting for this yeast bread recipe! Thanks so much
Just made this and so please with result. It is bread not cake. It toasts with a bit of crunch.
❤️❤️❤️. I had the dough in tin when I realised ooops. Missed the eggs
So back to the bowl and mixed in eggs .🤗👌
The bread I have been looking for 😁
Big thank you. Jennifer. ......Melbourne Australia.
So glad that it turned out well ! Thanks so much for your feedback ❤
Thank you for putting macros on every one of your videos. So many people don’t do that and it’s a pain to figure them out on my own.
You're most welcome 😊
lowcarbrecipeideas I’m going to make a loaf of the low carb coconut flour bread soon. I want a club sandwich so bad!!!
I would LOVE to know a metric (grams) weight for the egg whites. Eggs come in all sizes - even ‘large’ ones, and I use a carton of egg whites...
Sure. 3 large egg whites are about 90 to 93 grams.
Normally, measurement are written in your carton, no?
I have a stupid question. After I get ready to proof my dough I understand now you leave the oven ON but wouldn't the towel catch on fire. I do understand we have to cover the dough. The 350f part for an hour I did understand. Just dont want to burn my house lol TIA
Haha.. don't worry it won't get burnt! The heat is only very warm can't even cook the dough.
I had the same question, it's written differently from the video to the text. I am trying this now, with the oven on... fingers crossed :))
I just discovered your channel.. you are the best!!.. this is indeed the best bread recipe on youtube so far. Cant wait to try it out tomorrow.
God bless you!
Stay safe 🌹❤
Thank you 😊
this looks delicious! I going to make this! you must be very happy, I recall your talk about how you used to think eating crackers and coffee for breakfast was healthy, now you have a very healthy large cracker that is gluten free and keto! so well done to you! much appreciated for you research and information to share this recipe for us!
Thanks so much for your support 🙏 😊❤️
I made the bread per the instructions but it did not rise with the hour of proofing, I am getting ready to bake it, any one else have this issue?
This is the Keto yeast bread recipe that I have been looking for. Thank you so very much for sharing it.
You're most welcome 😊
Have you tried this
Do you leave the pan of water in the oven while it bakes ?????
I removed it but actually there's no harm even if you leave it inside
I'm confused. You say to keep the oven on through the entire proofing process. Then when you put the dough in the oven to rise of one hour you say, in the printed recipe nothing about turning off the oven but the video says to turn off the oven and then turn back on to 350 to bake. Also, if you use instant yeast, my understanding is you don't have to proof the yeast just put the instant yeast in the dry ingredients. My bread didn't rise and was baked flat.
She posted an update in the comment pinned above where she says not to turn off the oven
Perfección de pan! Perfect bread!!!!👍❤️😍
I read somewhere that water too hot can kill the yeast and add sugar ! You’re adding salt to yeast and it says water should be hot to touch! I’m confused which one to follow!
You can refer all the details in the description box. We're not using hot or boiling water but just very warm water ard 122 to 132F. Sugar is not necessary as the yeast can feed on any sugar from the ingredients especially the flour. Do check out the description box below video (click down arrow on the right hand side) and you will understand from all the details I shared based on my research and experiments. The full recipe and nutrition facts are also there.
lowcarbrecipeideas 😂😅
I'm new at making bread. I do most of the cooking in our home, due to my wife being disabled with MS. So, am I reading the cooking time correctly? Proofing is one hour. Then cook at 350 F, for one hour, the remove the bread and parchment paper from the pan and put on a baking sheet. Put it back in the oven and let it cook for another 40 - 60 minutes more with the oven turned off, using just the residual heat. So, we are basically cooking for almost 3 hours for one loaf of bread. I'm assuming this will work for 2 or more loaves at the same time?
The video says to heat the oven for proofing at 212 F, for 10 minutes. Then when you place the bread inside the over for proofing with the hot water underneath, you turn off the over for one hour. But the written instructions say to leave the oven on for the one hour to proof it. Which one is correct? I just watched the video again, and saw the message about turning off the oven. I ran into the kitchen, with 25 minutes left and turned off the oven in the proofing stage. I hope I didn't mess it up.
There was an update on the proofing process as mentioned. Here's how you do it;
1. Preheat the oven at 210F or 100C
2. Put the pan with dough (cover loosely with a towel) inside the oven. Put a dish with boiling water below the dough.
3. Proof for 1 hour with the heat turned on.
4. After 1 hour, remove the towel and water.
5. Bake at the lowest rack. Increase heat to 350F or 180C (no need to preheat) for 1 hour.
6. After 1 hour, turn off the heat. Remove bread from pan and let it sit on a sheet pan. Leave it in the oven to rest for 30 to 40 minutes but this step is optional. It just helps to dry out the crumbs more.
7. Cool bread completely before slicing.
I have a keto bread baking tutorial video so do check it out;
th-cam.com/video/z21dBnvJcBQ/w-d-xo.html
Can i use oat fiber instead of psyllium husk?
Sorry I have not tried oat fiber so am not sure about that.
I made this bread! looks good , taste good with light yeast taste. I like my morning toast but previous recipes bread was gummy and too much eggy taste. This one toasted in the oven perfectly. I do not know how to post picture on you tube. My only question would I gain wait with eating yeast bread ? thank you for a wonderful recipe.
That's great! Yeast is keto friendly and they're low in carbs. Thanks so much for your feedback ❤
Wd love to see your pictures. You can tag me at; Http://facebook.com/lowcarbrecipeidea
Http://instagram.com/lowcarbrecipeideas
nice alternative to bread
So I followed this recipe exactly, except for one thing: I found that there was too much almond flour, so I substitute the last 100 grams by 25 grams of coconut flour.
In other words, I used 200grams of almond flour, and 25 grams of coconut flour. I did not have a mold of the exact same size, mine was a little bit bigger, so it didn’t rise as much as hers. Also, the texture of my bread seemed wet, maybe I put just a little too much water. With that said, however, the bread is looking and smelling good, I just got it out of the oven, and I can’t wait to try it out tomorrow morning for a Saturday breakfast 😋 I’ll come back for the taste test!
Also, I should say that when I said it was more moist than his, to kind of dry it up a little, I added 2 teaspoon of ground chia seeds. Worked well!
Can you replace the psyllium husk with something different
This is so Awesome that you posted this!
What do you do with all of the eggyokes? Interesting that in the recipe with coconut flour you used the entire 6 eggs. Not complaining, was just wondering if you could add a little more almond flour and use the egg yolks too. I love my yolks folks 🤓
Egg whites makes the bread not eggy but if you don't mind it you can use 4 whole eggs instead
Please see the description box below video (click down arrow on the right hand side) for details
mayonnaise!
Is there a reason why double acting baking powder is called for in this recipe? That's all I had, so I substituted it but only put in about half the amount.
Its good that you used half the amount of double acting baking powder. If you used same amount of double acting baking powder the bread will rise rapidly and bloom a lot. But once out of oven it will collapse as the bottom is not fully cooked yet
How many medium sized eggs/egg whites can I substitute for large? Also if I was to make the coconut version, how many medium sized eggs would I need to use for that? Thank you for the recipe 🙏
As the size of eggs varies in different countries, it's better to measure by weight ;
6 large egg whites = 215 g
4 whole large eggs (excluding shell) = 230 g
7 whole large eggs (excluding shell) = 400 g
Hope this helps !
The yeast mixture is just there for flavour. The salt actually retards the effectiveness of the yeast so it's not doing anything other than flavoring the bread. It's the baking powder and ACV that makes it rise
The salt was always added to homemade bread or any bread for that matter, and never killed the yeast. Although, I wouldn't mix them together.
I tried this recipe and it turned out great but reduced in size the next day 😢, could there be any reason why?
It's normal if the size is reduced slightly due to shrinkage. When keto bread is fresh they tend to be moist and sticky due to the psyllium husks. After storing them for awhile they shrink a little as the bread dries up. Thanks so much for your feedback 😊
: Hi, I tried making this. In general, the bread is ok but it didnt rise so much and super dense. I also tried toasting it but only the sides get toasted. What to do?
I like checking out other people's bread recipes and all kinds of recipes, trying to get ideas to improve or invent new recipes for this channel of mine. Thank you for some great ideas. All my breads are yeast breads but they contain some gluten and I am thinking of trying some gluten free ideas, too.
I will be preparing this. Thanks for the recipe! New subscriber here.
Hello there, I have made your bread twice and although I ground the psyllium with my powerful spice grinder and blender several times, my bread tastes overwhelmingly of psyllium. I'm wondering if 45 grams is too much? Anyone else have this problem? Other than the psyllium taste, it turned out well. Thank you!
Thanks for your feedback! You can try to reduce the psyllium husk powder to 3 tbsp or 27 g but the water will need to be reduced too. Try to adjust the water until you get the same dough consistency
That's what I thought even without cooking. The bread even looks very "psylliumy"! Because of only 2 ingredients, it's unavoidable, I think. Plus, too many eggs and too many calories. But again, with only 2 ingredients there are some sacrifices...
Thank you for sharing the recept but you did hot water by the yeast and salt does this not kill the yeast?
Its actually not hot water just very warm water at the given temperature. When salt is dissolved in water with the yeast there's no damage. I have explained all these at the description box below video. Do check it out as there are other relevant info thanks
Ayfer Kilic you can add the salt in with the dry ingredients if you are concerned. And it’s not hot water you add to yeast, but warm water.
You could add about a hafe a tea spoon of sugar to yeast mixture and let it ferment
It will eat the sugar and make the bread not so rubbery
The yeast will eat the sugar carbs
Hello 👋 how are you doing today? I hope & pray 2024 brings happiness, peace and love all over the world 🌎 I’m originally from Canada grow up in Fort Worth Texas, currently living in Key West Florida. Where are you from if i may ask?
The bread gets proofed and baked in a very shallow bread pan, but the finished bread appears to have been baked in a much deeper pan. I don't know how you could end up with that volume of bread starting out with only 2.5 cups of almond flour.
Woderful 😍Iwill try that great bread
Thank you🌹🌹
When we let the bread, after baking, in without the pan, to sit on the sheet pan inside the oven for about 30 to 60 minutes, should we leave the oven slightly opet or closed ? 😊
Closed. The residual heat will ensure the crumbs are well cooked and help to dry the crumbs further
Actually this is a good practice for all keto bread as they tend to be undercooked, dense and wet at the bottom
@@lowcarbrecipeideas I live at high altitude, mine did not raise so much and was relay under cooked at 1 hour.
@@lowcarbrecipeideas thank you dear 🥰
@@vob132 What pan size did u use? The trick is to use smaller sized pan so the dough will rise upwards and way above pan and have edged curves. If you use 8x4" regular sized pan the dough will just expand to fill up all the empty space and the bread will look big but flat. If u still want to use 8x4" pan then you need to increase the recipe. For this recipe its best to use 6 or 7" long pan with 2 to 3" height. There's a lot if relevant details which i shared in the description box.
I don't know what I'm doing wrong..I tried this recipe at least 5 times...and everytime the inside is raw but the crust if formed....
Did you grind the psyllium husk into finer texture until half its original volume before using? This is important as it will absorb the water more effectively. Also after baking you need to rest the bread in the oven for 40 to 60 mins without heat so that the residual heat will ensure the bread is properly cooked and crumbs are drier
Subbed!
This looks like the best decision I’ve made ALL day! ☀️ 💪🏼
Thanks 😊
lowcarbrecipeideas I watched the entire process but am seriously disappointed to see you’re not answering questions as above here. Please answer bc this far only one person has responded and has claimed result was baked flat bread. If people make the time to comment then please responsibly answer
I don’t understand why you are doing both yeast and chemical leavening (baking powder). I’m a long time bread baker.
@Judy Bakery, there is no gluten in the flour being used. As you know this recipe would work with only baking powder. I've seen this method more then once. I think the yeast is more for flavor than for proofing the dough. Some people have had good success with these recipes, others not much. I'd put about 3-4 tbs of gluten flour in to see how that would work. There will be others that have problems with gluten, but since I don't have problems, I'm going to experiment. Gluten flour has 3 net carbs per 1\4 cup..
Are the eggs whole? or are they clear alone? Did you write 6 eggs or 4 large eggs at room temperature are the eggs that are cream colored?
This recipe uses 6 egg whites to avoid any eggy taste.. But some people prefer to use whole eggs which is fine too so in this case its 4 whole eggs
Hi!! Why do you have to put apple cider vinegar? I make it how come mine it turn purple?
ACV helps with the rise, texture and taste. Turning purple is caused by certain psyllium husks. Try changing to another brand.
Thank you!!
Hello 👋 how are you doing today? I hope & pray 2024 brings happiness, peace and love all over the world 🌎 I’m originally from Canada grow up in Fort Worth Texas, currently living in Key West Florida. Where are you from if i may ask?
I want to try this recipe but noticed you use quite a lot of psyllium husk. Wondering if theres an after taste? What would happen if you used less?
Actually the amount of psyllium husk powder used is much reduced based on a lot of R&D. If you use less the bread will be crumbly. Personally I don't feel there's a after taste.
Can you just make this for me? It looks amazing💝
Instead of Apple cider vinegar, can we use normal vinegar ?
Yes you can replace with white vinegar or lemon juice
We will try it. Looks good
If you combine Coconut flour and Almond flour, like in the egg-less video, but instead you add eggs, do you think it would taste better than a just almond only or coconut flour only bread? Like if the consistencies of both benefited: If so, I'm curious what the best ratios would be!
The ratio wd be completely different if you add eggs. Eggless keto bread is quite complicated and requires lots of R&D hence its best not to replace the ingredients otherwise it wont work. Frankly this eggless version tastes way better than with eggs. Its crispier when toasted. Its my personal favourite too. Hope you give it a try 😊
@@lowcarbrecipeideas ohh ok I was wondering which of the three recipes to do first, I'll do the eggless one since it tastes better, thanks for the answer btw!
Wonderful,,this will be my next bread recipe of yours to try. Ive tried 2 different bread recipes of yours which I've always added some dry yeast,but only for taste not to actually let rise,,but I will absolutely try your technique with the hot water. Thanks for all your hard work!
That's great! Thanks ❤
Salt kills the yeast beasts. I'd suggest adding salt to the flour mixture. This gives the beasts more of a change to live and do their job consistently. Thumbs up and thanks for the video and recipe.
In almond bread the yeast is there for flavour not rising,that's why the baking powder is there.
So does the hot water.
Yes you can also add the salt and yeast to the dry ingredients and mix immediately. When we dissolve salt in the water there is no damage to the yeast due to the proportional concentration.. We're not using hot water here but just very warm water from 122 to 132F. Generally, keto bread does not rise much even with baking powder and ACV due to their heavy and moist ingredients. They will rise slightly with baking soda but the taste of baking soda is not pleasant to some people. With the help of yeast, keto bread rises beautifully (if done correctly) and gives you a nice bigger loaf with a yeasty flavor. Please check out the description box below video (click down arrow on the right hand side) for the full recipe, nutrition facts and relevant details for better understanding. Thanks😊
Me encantan tus vídeos, y aunque no entiendo el inglés, como lo pones muy bien en la pantalla, puedo traducirlo con Google traductor. 👍🏼👍🏼👍🏼 God job!
Thank you so much ! So glad that you are able to translate the recipe. I have received requests to translate to many languages but unfortunately, this is not possible. Actually I have the full written recipe in the description box so maybe its easier to get it translated as you just need to copy and paste.
@@lowcarbrecipeideas is perfect 👍🏻
hi my breAD DIDNT POOF AND WAS PRETTY THICK NOT AIRY. WHAT DID I DO WRONG?
I LEFT IN OVEN FOR ONE HOUR WITH TOWEL COVERED AND POT OF BOILING WATER IN IT...
Was your yeast in good condition? If in doubt you can add a pinch of sugar into the yeast mixture and after awhile if it bubbles and foams then they're active and good for usage. If not you need to replace the yeast. Also did you leave the oven heat on at 212F or 100C for the entire 1 hour proofing process ?
@@lowcarbrecipeideas hi thank you for response i will try again and test the yeast; I though in your directions you wanted to turn oven off while poofing so I did; but I did have pan of boiling water in there will poofing;
should I leave oven on then to 212 while poofing?
This looks awesome can this me made with out eggs.can I use chia as a egg replacer ?
I tried this recipe today. It was very yummy. Thank you very much. I just have one question. Do I have to use salt? I’m not used to salty bread. If it’s optional, I would like to skip it next time. However, if it is necessary to help yeast, then I would try something else. Thank you!
So nice to hear this ! Did the dough rise nicely? Salt helps to bring out the flavors and aromas of the ingredients in the bread hence, without it the bread will taste bland. It also slows down the rising process to create a better crumb and crust hence, without salt the dough will rise faster. I have not tried omitting salt so am not sure whether the dough will really rise faster without salt. Besides omitting it, you can also cut down on the quantity. Please let me know how it turns out if you try again without salt. Thanks so much for your feedback !
@@lowcarbrecipeideas it would help ny other kind of yeast? No instant for example.
@@tayuniverso23 You can also use active dry yeast but the proofing time will take longer
I made this toast bread today, it smell so great, and as you say should have use smaller loaf pan to let it poof higher, but can't find my small loaf pan so I use regular toast bread pan so it didn't poof really high.
But I didn't get the chance to taste it and my facebook friend saw the photo of it and say they want it haha😂.
When I want to make another one for myself I found out I only have 100g left of almond flour so I mix a little of coconut flour and make the bread, next week will try make it again, I must taste it.
You're so kind to let your friends have the bread first hehe.. Thanks so much for your feedback ❤
hi， I have a multipurpose oven， it only have 70c or 130c option，I cant proof the bread with temp of 100c. Do u have any suggestion time for the proofing with 70c or 130c？
You can try proofing at 70 C in the oven or proof at any warm area within the house
Can advise why we can’t use double acting baking powder ? This recipe is very interesting and not too difficult 😀😀😀
Some followers unknowingly did that and it resulted in the bread rising rapidly and quite high then once out of oven it collapsed. Generally, keto bread is heavy and dense due to its ingredients hence takes longer to cook and it does not rise very much. If the top is rising too fast and the bottom is still wet and dense the bread will collapse or gets hollow inside
You can see the description box of another video titled HOW TO TURN PROBLEMATIC KETO BREAD INTO THE BEST KETO BREAD to understand about psyllium husk and other ingredients for better results
Can I substitute flaxseed meal to psyllium husk?
There's no flaxseed neal in this recipe. If you mean whether you can substitute psyllium husk powder with flaxseed meal, unfortunately you can't. Psyllium husk powder is the most important ingredient that acts as gluten to hold everything together and provides elasticity to shape the dough.
I’m confused, doesn’t the yeast get killed with the salt. No sugar to activate the yeast?
Salt can only kill the yeast if we leave them together and untouched. If you stir or mix them immediately with other ingredients, there's no harm done. Sugar is optional as yeast can feed on any sugar content from the flour but you can feel free to add a pinch of sugar to test the condition of the yeast
Hi, I just made this bread, it looks really professional and yummy, haven try it yet but I am sure it's gonna be good. Thanks so so much for your dedication.
So nice to hear that ! Hope you enjoy the bread. Thanks for your feedback ❤
So, how was it?
This is the best “KETO” bread I have made, keep making it, now I double the recipe and freeze one loaf, I slice it first. The yeast gives it the flavor of a regular bread. I weight my ingredients and use whole eggs.
@@amer-inkan2026 can you share your measurements in grams?
@@Familybonding-e3k just click under the title and you will see everything detailed, she is very dedicated and explains step by step, 😉
I tried this today n replaced the psylium husks with same amount of chia seed. The bread turns out hard but taste good. Did I miss anything else?
I have not tried with chia seeds instead of psyllium husk powder. But in my other experiments I found that replacing psyllium husk powder with same amount of ground chia seeds made the bread very dense. I think you can reduce the amount of ground chia seeds
Hi, why is baking powder still needed with yeast? I'm trying to avoid chemical leavening agent. Anyone who knows please help! Thanks.
Hi i tried this receipe. My difficulty is the taste of psyllium. Can i cut it? Replace with1/4 t spoon with xanthan? I hate flax too!
Yes you can try replacing with xanthan gum at 1 tsp to 1 tbsp psyllium husk powder
This looks wonderful. Curious if the almond flour could be replaced with Lupin flour and it be the same recipe otherwise?
So sorry I have not used lupin flour before
Danny O this would be a great replacement of the almond flour and less carbs
Arjowan Mustafa Replace up to 1/3 w/lupin. Lupin can be bitter on its own.
Thank you so much for sharing. Can I bake this lovely bread in a bread machine?
Hoping someone could answer me I have a bladder disease VINGER increases pain can I leave out the VINGER maybe up baking powder? Not aloud acidic maybe lemon I would like to eliminate the acid if possible ?
The ACV helps with the rise and texture but its not fatal if you omit it
@0:29-0:30.. when they ‘squoosh’ it, I’m like.. “WT???!!” 😳😳😳.. 😬👍🎉🍞
🤪🤪🤪
Thank you so much. Quick question. How do we store it and how long does it last.
The bread can be refrigerated up to 2 weeks and frozen for months. Its best to wrap them in parchment paper before refrigerating so they stay nice and dry.
Hello I have a question so I truly like the recipe and I have made it the favor is amazing but I don’t understand if someone could help me know how I can get the dough thinker because mine comes out very watery like I put the exact measurements that it needs ? If anybody can help gladly appreciate it
Did you grind the psyllium husk into finer powder until half its original volume before using? This is important as it will absorb the water more effectively. Kneading the dough will also help to firm it up and create air pockets so the crumbs will be slightly lighter. Also important to weight the ingredients for accuracy.
Yes, mine too!! The dough is too watery, I hardly can form it!! The taste is good though
How did you activate the yeast without sugar ?
The yeast is activated with the warm water then after mixing with the other ingredients they will feed on any sugar from the ingredients especially the flour. Even low carb flour has some carb content. Typically when u add a pinch of sugar and water to the yeast it bubbles up and this just shows that the yeast is active and good for use so this step is actually not necessary.
@@lowcarbrecipeideas may I know what will happen to the yeast if i insist to add sugar?
@@PrinceAzeemPlatinum When u add sugar to the yeast mixture after a while u will see some bubbling and foaming which means the yeasts are alive and good for usage. If not then you need to change the yeast. This is the purpose of the sugar. If you know your yeast is good then u dont need to do this step.
Thank you for this recipe