HOW TO MAKE THE BEST KETO COCONUT YEAST BREAD - GRAIN FREE, WHEAT FREE, GLUTEN FREE & SUGAR FREE !
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- เผยแพร่เมื่อ 13 ก.ค. 2024
- Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@payhip.com/Lowcarbrecipeideas
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
Coconut flour (amzn.to/3OQhiiJ)
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.com/document/d/1p...
[Total servings = 20]
NUTRITION INFO PER SERVING
Net carb = 1.2 g
Calories = 56
Total fat = 4 g
Protein = 2.4 g
DRY INGREDIENTS
Coconut flour = 180 g / 1 1/2 cups
Whole Psyllium Husk = 33 g / 3.75 tbsp. (Note: The psyllium husks must be ground until half its original volume then weigh it. Please see this video about psyllium husk and powder for better understanding - • PSYLLIUM HUSKS VS POWD... )
Baking powder = 18 g / 4 tsp
WET INGREDIENTS
Apple cider vinegar = 45 ml / 3 tbsp.
Coconut / olive oil (Optional) = 45 ml / 3 tbsp.
Whole eggs = 7 large (room temp)
YEAST MIXTURE
Instant Yeast = 12 g / 4 tsp
Salt = 1 tsp
Warm water = 360 g / 1 1/2 cups
(Temperature = 120 to 132 F or 50 to 56 C)
DIRECTIONS
1. Boil a pot of water.
2. Turn on oven at 212 F or 100 C 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.
3. In a large bowl, whisk the coconut flour, psyllium husk powder and baking powder until well combined.
4. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
5. Add the apple cider vinegar, coconut oil, whole eggs and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.
6. Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x3" or any suitable pan lined with parchment paper. The dough is quite soft so if you are unable to shape it, just put it into the pan.
7. Cover the dough with a dry towel loosely. Sprinkle the top of dough with some coconut flour to prevent it from sticking to the dough.
8. Pour sufficient boiling water into a baking dish that fits the oven.
9. Place the baking dish with boiling water at the bottom of the oven and the pan with dough directly above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing time.
10. After 1 hour, remove the towel and the baking dish with water. Turn on the oven heat at 350F or 180C to start the baking. It's not necessary to pre heat the oven.
11. After baking for 1 hour, test with a wooden skewer. If the wooden skewer 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. The residual heat will continue to cook the bread and dry out the crumbs. - แนวปฏิบัติและการใช้ชีวิต
![แขกคนแรกร้านแจ๊ส [ซี - เอมมี่] | iJazzKhunJang](http://i.ytimg.com/vi/XP6C9kulFfc/mqdefault.jpg)
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 !
My macros didn't come close to yours. Mined came closer to 1800+Cal's with just over 2 grams of net carbs per slice assuming at 20 slice split
Can I use xanthan gum instead
@@sharmilachandool4603 You can try but I am not sure whether the texture and quality wd be the same. The ratio is 1 tsp xanthan gum to 1 tbsp psyllium husk powder
lowcarbrecipeideas, Just wanted to report that I made your recipe.
This was by far the best LowCarb bread recipe I have sampled. 💯
It was not eggy at all (and I wouldn’t mind if it was). The coconut flavor was faintly perceptible. I can’t get over HOW THIN you can slice this and it still holds it’s integrity (I also can’t believe HOW THIN my wife and I have gotten since going LC this year).
Oh, Baby! I couldn’t wait to toast it and lavish it with butter 🧈🍞✨🤗
I do have a special request: Could you please show me how to make a proper Keto Bagel? 🥯 I really miss having an egg bagel.
Thank you, thank you! 💞
@@PortCanon Oh wow.. that's so great to hear! Glad it turned out well for you. Well done! I do have a keto Bagel video here using Coconut flour and they're awesome
This bread ... oh my God... the best keto bread by far.
I made all the steps as you did (actually I skipped the last and the hardest one: to wait to completely cool down) ,it rose as your bread did, the whole house smelled like real bread, only my bread turned brownish from the inside (but it is due psillium husk, I tried a new one and this one tend to color in chockolate brown color).
The taste is almost like a real bread, like a real deal , there is no coconut or egg aftertaste,nor psillium husk aftertaste (I don't like the psillium smell and taste).
I couldn't help myself and tasted it warm and it was perfect,slice by slice, I ate 1/4 of the whole bread. I made sandwiches,and I didn't tasted the real taste of sandwich since "classic ones" with real bread, and this bread "justifies its existance" for "real deal sandwiches".
I felt like a child, honestly . Thank you dear again for all your effort 💖 you really made me happy 😇
Awww... love your feedback so much ! Really made my day ! Suggest you try another brand of psyllium husk powder. I understand in US, Jay Robb and NOW are good brands. Once again, thanks for your wonderful feedback ❤❤❤
@@lowcarbrecipeideas I am from Serbia, we have few brands of psillium husks, I've tried two brands by far. The first one was white,this one is brownish...but honestly, let it be my biggest problem and I am happy 💖
Thank you again,and I am sending you love from all my heart and being .
I wish if you could feel the love in my heart I have for you right now 😇❤ life is actually so simple and great when we do our best to give and send love and plus to have a piece of bread 🍞💖 with that
I feel your love Renata❤ So glad you took the trouble to feedback to me in such great details and i am truly grateful. Thanks a million and do try the pull apart rolls as they're really yummy too😏
@@lowcarbrecipeideas I knew you will feel it ❤❤❤
And yes, I'll try the pull apart rolls as well, and will let you know how they turned out 🤗
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 rolls rising much more. Thank you !
I made this today and I have to say compared to all of the other recipes that I have tried and thrown away, this one is actually good and soft. Thanks for sharing the winning recipe and method.
Awww...that's so great to hear! Thanks so much for your feedback ❤
I’m happy to get bread recipes without almond flour. It tends to make the bread heavy.
I am excited, been waiting for this recipe with coconut flour, thank you 👍🏼🇦🇺
Wow! That looks so delicious! I will have to try to make it. Thank you for sharing.
I've been looking for a sandwich keto bread, thank you, looks delicious and your step by step thorough directions were a big plus!
Today I have made this recipe with egg whites. (Two of them were failure gave them to my chickens) Thank you so much for your tips! I have my daily workout so I need to get high protein and cut off carbs. Here are the ingredients. Hope it helps to the people who are working out. Recipe works really well with four egg whites 90 grams of coconut flour 120 grams (boiling) water and 11 grams of psyllium husk.I also added yeast, apple cider vinegar and baking powder. The proofing took only 15 minutes. I put the bread pan on the heater lol did not use the oven. The baking time was 1 hour and the degree was 160 celcius. Next time I will try to make it with milk (instead of water) and use 5 egg whites to make it more airy. You are awesome!
Oh wow... if you were able to make it with egg whites, I wonder if I can make it with aquafaba... thank you!
did you whip the egg whites? so instead of using 7 whole eggs you just used 5 egg whites? i tried a couple of times and find that it lacked airiness for me. just a preference i guess.
Thanks for coming up with the perfect coconut bread recipe. You are a genius! ❤️
Thanks 😊
I'm so grateful for this recipe although I haven't tried it yet. I have in the past tried keto breads without success and the addition of yeast looks about right
OMG!! It looks wonderful and yummy 😋 Thanks for sharing!! 🤗🇵🇷
awesome! thanks for this requested coconut flour bread.
Made this recipe yesterday! The whole house smelled amazing and the bread tastes great! It is a loaf of awesome sandwich bread. I'll definitely have to make some tuna sandwiches with it today!
That's awesome! Thanks so much for your feedback ❤
I will surely try this...thank you so much 😘
So fluffy!!! Looks delicious thank you! -Emily
Thank you for this great video & thanks for the link to the recipe.
I m very grateful! You are very kind for showing exactly how to do this awesome bread. I'll be doing it in a couple of days and I'm sure it'll come out great. God bless you!
Awww... thanks so much❤ Do let me know how it turns out for you. Remember to grind your psyllium husk into finer powder until half its original volume before using so it can absorb the water more effectively. You can also 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 keto ingredients for better results
@@lowcarbrecipeideas I'll sure do it!
I see in the comments that I'm not the only one who thinks you're a genius! Finally a good bread and so easy to make. Thank you for your spreading your talent.
Awww... thank you ❤
This is so precise and detailed... Thank you for this 😊
You're most welcome 😊
taste legit bread! so far this recipe is the most closest to the real thing.. currently eating it right now! soo good! thanks for the recipe and detailed instructions i'm so happy 😍
That's great! Thanks so much for your feedback ❤
Hi~ i've been rewatching this coconut flour yeast bread recipe for months i think. Im just amazed how good this recipe is, but im not yet confident to try it since i dont have an oven,
But today, i finally tried it by using an improvised oven and i did the proofing process in an oven toaster 😂 luckily it worked! im so satisfied with the texture and the taste of the bread! Its soft and not eggy~, thank you so much for this recipe ♡♡♡ sending love from philippines 🇵🇭
Wow.. its amazing that you did it successfully with an improvised oven and proofed in a toaster. Well done. Thank you so much for your feedback and support ❤
Wow it luks like real bread ... thanks dear
I've baked this bread twice already - it's soft and although it's not gluten chewy, it does have a good chewable texture. We love it. Will give your other recipes a try. Thanks for sharing!
That's great! Thanks so much for your feedback ❤
why my bread didnt rise after the proofing?😔
I have tried this recipe twice and it is the best keto bread I’ve tried! Almond flour bread I do not like as it sticks in the throat! The only thing is that it has turned out a little, must be doing something not quite right, even though I have followed the instructs. You can bet I will keeps trying. Thanks for a great recipe.
Thank you for your feedback ❤
I used your recipe and thank you for your efforts . I too miss my breads I love having sandwiches. Another recipe I plan to try in the near future is lasagna especially the noodles for it thank you. Your channel is my favourite right now.
Thanks so much for your support ❤
Espectacular!!
Muchas gracias por compartir
Por favor pedirte si podías poner subtítulos en español ?
Yo también pediría eso.
Looks great.
Thank you so much for all your recipes. All of them are awesome. You do a very good job.
Could you give us a coconut psyllium sandwiches bread with less eggs?
I have colesterol an 6 eggs is a lot. Ty so much....
Se ven estupendas! 💜💙💜
Thank you very much for all your recipes they come out perfect. Sometimes after baking my bread and remove from the oven, let it rest on rack but shrinks in the bottom of the loaf. What happens?
I am going to try all your toast bread recipe haha, it looks all so great, also want to try that cinnamon rolls too
Ahhhh she had cinnamon rolls to?? Do you have the link to that video plz?
Nice, thank you
I will try it for Sure thanks
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.
Ok.so I'm making this right now like it's in the oven. After mixing I discovered my batter is more runny than yours and as a result some of it spilled on rising then it hit me. Someone once said different coconut flours have different degrees of absorbency so I guess next time I would just add in the water gradually til I get your consistency then stop.. I should have put sweetener in it as well. Well.. once my bread is out would update results.
Update: it came out looking great yay!
Yea I wished I had sweetened it and I'm definitely reducing the water and baking powder next time..was a little slimy and salty
فعلا خبز رائع وعمل مذهل 👍🏿👍🏿👍🏿😍😍😍😍❤️❤️❤️❤️
Muchas gracias por todas las recetas, son increíbles, pero quería hacer una petición, podrían poner subtítulos es español? Saludos cordiales!!!
Mmmmmm, delicious!!!
Thanks for.the recipe..will try to make into bun shape..❤💋🤗
Best tasting keto bread ever!! Do you think same recipe/process would do good to make fluffy hamburger buns?
It looks great, I'm gonna try and do a sweet version from a 1/3 of the recipe, one of our traditional christmas and easter sweet is a kind of yeasty sweet bread with raisins inside and topped with chopped up almonds and I've been trying to find a recipe that would work without using almond flour and cheese :D
Gonna be tough dividing 7 eggs by 3 but I'll do 2 and a bit :)
Update: Just made the sweet version from 1/3 of the recipe (to save up ingredients just in case it flopped)! It turned out great, taste is very similar to the original pastry.
In the end I used 2 eggs, the dough was moist and soft. Mine didn't seem to rise much if at all, so it's a little bit more dense. Not sure why, maybe I didn't activate the yeast enough or maybe I killed it. Maybe too much water? :D It's still delicious though!
Looks great does not crumble and fall apart like other recipes I found. Question, what is the shelf life of a loaf of bread?
Very good and clear instruction definitely going to try it. Just one question must one use psyllium husk as gives a slippery taste which I don’t like. Unless it tastes different in bread.
Thanks! Psyllium husk is an important ingredient as it acts as the gluten to hold everything together and provides elasticity to shape the dough. Without it the bread will be crumbly with cake-like texture. A tiny percentage of people may be able to taste the psyllium in bread but most have no problem. I personally do not find any difference with it.
Thanks for sharing and the exact tips❤️ when i put the dough for proofing process does the oven still on?
Yes it should be turned on for the entire proofing process at the given temperature
Just wanted to report that I made your recipe.
This was by far the best LowCarb bread recipe I have sampled. 💯
It was not eggy at all (and I wouldn’t mind if it was). The coconut flavor was faintly perceptible. I can’t get over HOW THIN you can slice this and it still holds it’s integrity (I also can’t believe HOW THIN my wife and I have gotten since going LC this year).
Oh, Baby! I couldn’t wait to toast it and lavish it with butter 🧈🍞✨🤗
I do have a special request: Could you please show me how to make a proper Keto Bagel? 🥯 I really miss having an egg bagel.
Thank you, thank you! 💞
Hi, your are the best in keto bread, can you make a Keto baguette??
Excelente pan, ojalá le pusieran subtitulo al español, y también los ingredientes, lo agradecería muchísimo 😊😊
Thank you.
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.
Thank you dear 💖
I'm making this bread tomorrow 🍞🥖🥪 maybe we could try this bread dough to make buns 🥐🥯 as well 💖
I did the buns from the almond flour recipe last week by using 1/2 the recipe for 6 buns and they were great. So happy to have salad "roll" with bacon and egg.
Yes you certainly can
What if I do not have psyllium husk to add to the mixture. Can I bake without it? If not, what else can I use as a replacement? Thanks.
I have made this loaf earlier today and it was amazingg :D thank you so much for the recipe!
I love the idea of adding yeast to the loaf, but after I tried my loaf today I found the yeast flavour was a bit too strong for my liking. Can I reduce it by 1 tsp?
Yes you can but the rise may be affected slightly. There's also a non yeast version of this bread here.
1) Beat egg whites for fluffier bread
- would this mess up the recipe?
2) Can I substitute finely ground flax seeds for the psyllium husk powder?
Ok thanks I will give psyllium husk a try.
hola, buenos días. He probado este pan pero hay una medida que no está bien, la masa quedo como un bizcocho, no migas como el tuyo, difícil para darle forma porque estaba blando, quizás estaría bien pesar los huevos..? De sabor y textura muy bien, lo cocine con calor abajo y arriba y aire. Gracias por compartir. Un saludo
Wuuùaaaaaa genius!!!!! 👍👍👍👍👏👏👏👏😁😁😁
Hi thanks for your response, can I use xantham gum instead ? Or dd they work differently. Thanks
Unfortunately xanthan gum doesn't work very well for bread. The bread is very sticky and texture is not so nice. Also it doesn't bulk up like psyllium husk dough so the loaf is much smaller. It works better it combined with psyllium husk but that would defeat the purpose as it becomes 2 ingredients
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!!
Awww... so nice to hear that ! Thanks so much for your lovely feedback ❤
I just made this bread and it’s amazing!!! My only question is where do I store it?
That's great! Thanks so much for your feedback ❤. You can keep at room temperature for a few days provided you have a cool and dry climate. Otherwise just refrigerate earlier. I normally wrap them with parchment paper to avoid moisture. You can also freeze them in bags of 2 or 3 pieces for convenience and they can keep for months frozen.
Hi just to anyone here having trouble getting your bread to rise, try reducing the flour by 3-5g increments,I'm on 170g flour atm, seems to be a little less dense.
Thanks a lot for that wonderful recipe! Can’t wait to make that bread! Do you think it would be possible to make it in a bread machine? also, is the taste or texture very different if I don’t put any oil in it?
I am not sure as I haven't used a bread machine before. If you do try please let me know how it turns out. Omitting the oil wd not affect the texture.
And the taste as well. It just helps a bit with the crunch
lowcarbrecipeideas unfortunately I sold my bread machine when I went LCHF.
@@enicnarflefebvre1 Yes, it seems like a good idea at the time....you might be able to find one cheap at a thrift store...
Thanks for your recipes! I tried three from your channels, and all turn out well! I use only half of the baking power as mine are double acting. Is the 18 g in your receips for single acting baking power? The bread has a slightly salty taste which I don't like for my breakfast bread. Could I skip the salt (would that affect the rise?), or I could add sweetner to suppress it?
Hi thanks for your feedback! Salt is only for flavor so you can reduce or omit without any problem. Yes the amount of baking powder stated in the recipe is for normal single acting baking powder.
@@lowcarbrecipeideas Thank you again! Cannot wait to try more of your recipe ;)
Hi Ma'am thank you very much for this video. I am going to try this tomorrow. But kindly answer me if I have to put the oven on in 100 C for 1 hour while proofing? Waiting for your reply . Plz plz
Yes proof for 1 hour in the oven at 100C
@@lowcarbrecipeideas thank you so much for the responce. 🙏🙏🙏
Hi dear, can flaxseed meal be use instead of psyllium husk
Sorry you can't replace psyllium husks with flaxseed meal as they have different functions.
I made this today & it was a fail. It did not rise. I found it very salty too. Can I omit the salt & replace with erythritol? If so, how much should I use? Thank you!
I want to lessen the vinegar, what will be the measurement?
Hi, can I replace psyllium husk with xanthan gum? I can't find Psyllium in my country
Hello
Can I skip the coconut oil or use less ?
Hi. I do only have a pre-grounded psyllium powder. Do I have to adjust the recipe on this? And since the recipe has already a yeast, Can I omit the baking powder? I only have a double acting baking powder. Will this be a problem? Thank you.
For psyllium powder you need to reduce the amount to 2 to 3 tsp. The water should also be reduced so I suggest you add the water gradually until you get the right consistency. Without gluten the dough will not rise as much so the baking powder helps to boost it.
When I watch you carving, I always worry you're about to cut yourself! 🤦♀ Any way, I am writing this one down and I will definitely be making this tomorrow! It looks delicious, thank you!
I only have 2 bread loaf pans but they are 9x5" so can I divide between the 2 larger pans than what measures 3 pans you used? I assume this recipe was for 3 loaves in your video??
For my larger pans, what do you suggest for the baking time, still 1 hour or longer?
Thanks in advance.
Margo
This recipe is for 1 loaf only. Any other loaves shown in the video were just for illustrations for using different pans
Lovely 👌👌 big thumbs up from me.
I’m looking for a Candida type bread that I can use for French toast. Haven’t found anything on this online. Has anyone tried?
Greate recipient, thanks!How many carbohydrates,protein,fast, calories are there in 1 of this bread?
The nutrition info is stated in the description box below video
Love ur recipe haven't tried it yet.is this recipe for one loaf. Just curious as there are 3 loaves in d oven u showed
Yes its for 1 loaf. The additional loaves are for showing the variations only
@@lowcarbrecipeideas ohh ok thanks
Does the type of oven matter? I have convection oven and for baking only has options with heat on both up an down at the same time. I can only choose with or without air. Thank you 😊💖
Convection oven is fine. Bake at the lowest rack with top and bottom heat with fan
@@lowcarbrecipeideas thank you 😊
Hello thanks for the recipe. I Will try it. But I was wondering do u think the same recipe can used for dinner rolls.
And instead of psyllium husk can I use flax seed meal
Yes you can make them into rolls. As for psyllium husk powder its the best replacement for gluten.so i highly recommend it. But if you must replace you can try grounded flaxseeds but i am not sure whether it will turn out exactly the same
@@lowcarbrecipeideas thanks I will let you know the outcome when I try
How ithe bread turn out
Can you use regular yeast instead of instant yeast?
This looks amazing! Very excited! Q: you say the oil is optional, can you tell a difference between w/oil or without in the finished bread?
Not much difference actually
@@lowcarbrecipeideas Interesting! Thanks!
Hi great recipe, made it twice. Tweaking it to use mix of psyllium husk (20g) & xanthan gum (9g) because I didn't have any psyllium husk powder and reduced the water by a little bit to be able to make the dough consistency like yours (that you could hold and mold into the load pan). The outcome of the bread was still as good. Next time I will follow your 1-1/2 cup of water so that I can yield more bread. Speaking of which, thanks for the nutritional info below, may I know roughly what is your serving size in gram? Your recipe said 1 recipe yields 20 servings. If your loaf is ~800g, does it mean each of your serving size is ~40g?...
So sorry I did not weigh the loaf. But generally yes, the total weight of loaf divide by the number of slices wd give you the gram per serving
Добрый день ))🤗Сделайте русские субтитры и благодарных подписчиков станет в разы больше 👍😉 успехов и спасибо 💐
Is there a recipe for almond flour? Also, can I use chia seeds as a replacement for psyllium husk?
Yes there is an almond flour version. Check out the video from the playlist. I wd not recommend you replace psyllium husk powder with chia seeds as it will not be the same
Hi, trying first time it didn't proof as high as yours. was wondering what went wrong.. should i proof the bread in bread tin with a sheet pan.. cause i didn't place on a sheet pan. and I didn't leave the oven on at 100 C but I place a water bath under... cause after that only i realised that you amend your recipe. I am baking it now,. smells really good...
by the way, how do we know our instant yeast is working or not working?
It's ok to let the bread pan with dough sit on the rack without sheet pan. Yes its more effective to leave the heat on during the whole 1 hr proofing process. To test whether the yeasts are alive n good just add a pinch of sugar into the yeast mixture. Stir and wait for awhile. If it starts to foams n bubbles then they're good. Also try n use a smaller pan that just fits the dough so that it will rise upwards. If pan is too big it will expand sideways and look big but flat.
Mine also didn't rise
I think it should be combined with sugar - it activates/ help it rise not salt
@@Maria-qk9qb Sugar can help, but most people avoid it in keto breads. The yeast will work fine without sugar as long as it is given a WAMR and MOIST place to rise. It has to have both conditions, or no rising. And warm to them is a lot warmer than it is to us. Using his oven method to proof it should work quite well.
Can i use this steaming recipe instead of baking? I want to try making chinese steamed buns. Thank you
Frankly I have not tried it so am not sure whether it will work or not. If you do try please let me know how it turns out. If i have a chance i will try it out and let u know ya..
I have tried your recipe in a bread machine. It is wonderful! Thanks a lot! Today I will try it with sourdough. Please make some bagels
That's great! Thanks so much for your feedback ❤
I do have keto Bagel videos here, both vegan and non-vegan versions.
THANKS!!! That was going to be my question......can one use a bread making machine,
Now I know........
I want to try also in my bread machine just was thinking it might rise as is not sugar on it, but I will give a try if you say came wonderful. Thank you 🙏
Hi, for bread machine, just put the same ingredient and leave it run in bread machine? Or only use the bread machine to bake?
what can be a substitute for psyllium husk i cannot find it here in qatar. or is it ok to remove it from the ingredients..
Unfortunately you can't do without psyllium husk powder as it is a replacement for gluten. Without it the bread will be crumbly with cake like texture. Maybe you can try to order online. Other alternative is xanthan gum but I am not sure whether it will turn out exactly the same
I made this today. It did not rise as much as on the video, but there was sure a bit of rise. I used inulin instead of salt to ferment the yeast. The final bread had a nice aroma and also tasted good when toasted. However, it was quite dense and heavy. Even the bread on the video seems quite dense, with not much larger pores like a regular bread. Any suggestions/tips from @lowcarbrecipeideas or anyone on how to make the bread lighter and fluffy with more air pockets in them?
You can try the coconut flaxseed bread V2.0 as it rises very well with the protein from the egg whites. Hence the bread is lighter and more airy.
@@lowcarbrecipeideas but that doesn't have yeast right? I tried it without yeast and it didn't rise much either.
@@vicsp5765 No I meant another recipe titled Coconut Flaxseed Bread V2.0 but make sure you use egg whites only
What brand of coconut flour are you use in your recipes? Regular or superfine?
We only have 1 type of coconut flour available here and it is super fine
Ur a genius. Can i substitute for almond or flax or a mix?
There is another video for keto almond yeast bread uploaded last Monday
Hi, not sure what I am not doing right... weighed everything, using a small pan, 8x4x5, fresh yeast, temp of water is right... proofing with pan of water... it is not rising much at all... same with the almond one yesterday...
Your pan size is quite big. It may have expanded sideways so looked big but short. I used a 7x3.5x3 pan in the video which fits the dough nicely so it rises upwards.
The yeast must be feeding off the eggs? Will try this recipe today since it's with whole eggs. Also, do you toast it in a regular toaster? Thanks!
Update: just cut a piece. The taste is nice! but i just can't seem to get the rise from the proof. Not sure what I'm doing wrong. Just very dense. My dough seemed much wetter tho. My eggs were really big though. Could that have been a problem?
Nonetheless, thank you so much for this! So glad for a recipe without almond flour!
I used a mini oven toaster to toast the bread. Denser and wetter bread is mostly caused by too much psyllium husk. Did you use psyllium husk or pre ground psyllium powder?
Oh by the way, are you the same person who DM me via Instagram?
@@lowcarbrecipeideas yes!
Just proofing my dough now. Let's see how this goes 🤞
How did it turned out?
Hi, may I ask how your bread turned out?
Yeah how was it???
Well??
Hi, can i use less apple cider or will it not work? Tried your almond flour bread recipe- also with 3tbsps of ACV and it came out a bit too acidic for me.
Yes you can reduce the amount of apple cider vinegar. You can also replace with white vinegar or lemon juice
Great! Looking forward to make this bread tomorrow. 😊
how many days before it goes bad? should I keep it on the refrigerator or room temp?
You can keep them at room temperature for few days provided you have a cool weather. They can be refrigerated up to 2 weeks and its best to wrap them in parchment paper to avoid moisture. They can also be frozen for months.
I have good luck proofing the bread in my microwave. I put a 4 cup pyrex measuring cup filled with water on high for 10 minutes...a rapid boil. Then I open the door only to slip in the pan and shut it. That smaller space is filled with hot steam for the duration of the proofing process!!
That's great ! Thanks for sharing and your feedback 😊
It rose well?A few questions,
1: Isn't this method a bit dangerous? I always fret about the water exploding if I am to try this.
2: I'm guessing you put the pan beside the water instead of under it? My Microwave has just enough room for both a measuring jug and the pan.
3: Does it matter how you place the dough in the pan? (I don't roll it up on a ball to fit, I just place pieces in there and fit the pan with it.)
3: Btw just curious Have you had any success trying to proof in a halogen oven(not sure if it matters but 5 failed attempts here)? Also have you made any tweaks to the recipe so things would work out better?
Thanks :)
Oh I forgot to ask, do you still cover the pan with a towel?
@@shoust no
@@shoust I boil the water in the big pyrex to a rapid boil...then with the micro off I hurry and slip the pans in wherever they fit and hurry and close the door. No need to microwave after this point.
Could you use egg replacement, like flaxseed eggs?
I am experimenting with a vegan or eggless version now so will upload video once its successful. Meanwhile i have a non yeast eggless Coconut Flaxseed bread here so you can check it out
how long is it allowed to ferment with dry yeast? Would it also ferment in the oven?
Frankly I am not sure as I have not used active dry yeast before. Ys you can ferment it in the oven too
Hellow Mada'am,
Could you give us a coconut sandwiches bread recipe with less eggs?
7 eggs is a lot of cholesterol please?
I need help. I have made this recipe 4 times and each time the bread falls in the middle. What am I doing wrong?
Can I use blended oat in place of psyllium husk?
Sorry oat is not low carb or keto so I have not tried it before
oh my god, just what I was looking for, but ... can I replace the psyllium husk with oat fiber + xanthan gum?
Sorry i have not used oat fiber before so am not sure. Xanthan gum yes.
@@lowcarbrecipeideas If I'm replacing psyillium husk with xanthan gum am I still gonna use the same amount?
Have you tried it with just egg whites? Made the almond yeast bread yesterday and it did not rise very much...and i have a lot of coconut flour. Trying to cut calories a little bit too... thanks!
Yes you can replace the whole eggs with egg whites but need to increase the amount accordingly
Thank you! Will try it today!