I made your recipe. I topped one with sesame seeds, the other with Everything Bagels seasoning from Trader Joe's. My Keto picky husband claims, this is his bread. I cannot try other recipes!🤣 He says this is his bread. Ok, thought I'd share this with you and your subscribers. Cheers!👋
I just made this bread, fantastic chew and taste. I cut back on the sweetener to 40g, all else to specs. I used my Dehydrator to proof it...95 degrees for 90 minutes...it quadrupled in size. I made 2 larger loaves because I used one to make french toast and the other to make hoagies...subscribed and looking forward to more recipes
This is the third time I've made this recipe, it's so delicious! I make two baguettes and one loaf of bread. Even the smell in the house is like real French bread! I threw out all of the so called "delicious" low carb CARDBOARD bread recipes😂
This bread is AMAZING!!! Every other keto bread tastes awful!!! I made a baguette and a loaf from this recipe.. Both are delicious!! The only thing I would change is lower my oven to 350 for 30 minutes as it was a little darker than I would have liked.. Since my oven doesnt have a setting for 100 degrees I boiled 1/2 cup of water in the microwave and let the loaf (in the pan) rise in the microwave covered with plastic while reheating the water every 20 minutes or so then baked immediately in the same pan..
I wish I had found your recipe a year and so many let down recipes ago...Wow, this bread is the real thing!!! I watched your video, and made it exactly like the recipe says. As soon as I could slice it, it smelled so good, I couldn't wait. Absolutely delicious! Please rerelease this recipe to give hope to peoples like me that have tried so many recipes for low carb "delicious" bread only to be disappointed!
Came out great ! Made several times…. I use Victoria's keto flour as a swap in for the almond flour ... these are on the regular rotation. I use this recipe all the time for Baguettes, hamburger rolls… slider rolls …. Going to make pretzels next!!!
I made this recipe last night and used 2/3 of the dough for a sandwich loaf and 1/3 for a baguette....absolutely amazing! I prefer this for sandwiches over the regular bread recipe. It came out perfect. I'll be continuing to use this one. The best one yet! And your pizza recipe (I believe about the same as this) is amazing as well.
TY it’s very delicious Didn’t know about you before You have an excellent way with directions You can’t fail with how you explain it TY to you and your wife For making my day in preventing diabetes
Okay, I’ve tried many of these low carb bread 🥖 recipes and none of them, before this recipe, looked anything like the one made in the video. Not to mention that they taste like crap. Unfortunately, I can’t recommend this recipe because it was so good I could not stop eating it. Really amazing. Two drawback, I don’t know the micros and I’d love a crunchy crusty. But if you want a good sandwich bread… YUM 😋
This is the same ingredient recipe as yr bread recipe which is delicious! I make buns from this recipe. 8 buns...I oil insides of English muffins rings, place on parchment paper and weigh dough into 8 pieces, flatten to fit ring, let rise in warm oven for 90 minutes( cover with oiled plastic wrap and tea towel bake 30 min. Yummy thankyou again!!!
I haven’t made this bread in a few years and never ever treat them like regular carbed bread. I always followed the original recipe from Deidre (bless her creative heart!), and my bread was meh. I have to try your technique
I must tell you I am having a great day with your recipe. I tried this recipe and NO RISE at all twice. 1 cups (175g) vital wheat gluten per cup *1 cups (120g) super fine (extra fine) almond flour *1/4 cup (30g) Ground flaxseeds *1 tbsp sweetener (I used stevia) *1 tsp salt *1.5 tsps baking powder 4 tablespoons olive oil (or melted coconut oil) 2 tsps dry (fast action) yeast 1 cup warm water (may need less) Then I tried yours and holy moly. I have the bubbles just like yours. I am overwhelmed with joy. Can you please do me a favor and look at that recipe and tell me if you can what might be wrong, rise wise? Thank you soooooo much!
Hello Ken N Wife. Just a quick note. As I stated on my last commit showing this bread, I did from you my family is coming down in July (Kiddos) And they want me to make this bread for them to eat while they are here in Philadelphia and to take back with them to Florida. Boy I have my hands full :) because I will be doing all the cooking while they are here for 2 weeks, and since they say Mom, we want your home-made city cooking :) being I haven't travel since the virus. But wanted to Thank you again for amazing Bread as of today I am making this for myself :)
Thunder Iron Family Adventures I made 2 Baguettes this morning and was going to make with other half dough left your SIMIT, But I decided to just take the other half and make a loaf of bread from it. Still came out DELICIOUS. I will be going down your list of recipes and trying them all. Thank you again. Stay Safe. Oooh BTW I am trying that Rice you have listed on your page. I also love and miss eating rice.
There is a bottom in the head of the mixer if you lose it a bit it won’t jump that much Check it out so you don’t burn the mixer Will try the recipe thanks
I came though this recipe and it looked so good I ordered everything I needed to make it. OMG It is Delish!! I made all 4 of the rolls, 2 with Sesame seeds and 2 plain being I brought the pans that holds 4 baguettes. I passed pictures and videos to family and friends as I was making it. Of course they also wanted to know how did it taste when It was all done and I told them the truth. It's delicious!! and I will make sure I post to the man Ken that shared his french bread recipe. I didn't have any air bubbles at all. Not sure If I was suppose to, but either way Thank you so much! I follow you from beginning to end in my kitchen on youtube tv, So I knew I could not mess up :) my very first time making this!
@@lindmarcella I don't know because I didn't get any air bubbles and my rolls came out delicious. Taste just like the bakery and I can't wait to make more this week for Christmas.
I find it crazy that all overpriced store bought low carb bread tastes horrible (even Carbonaut left a weird aftertaste) but homemade low carb bread like this is cheaper and absolutely delicious. From now on, I'll be making my own bread. Thank you.
Oh yes!! Same as pizza...I also make a bread loaf recipe from it, but cut the keto sweetener to 20 grams..still tastes good and yummy . And of course make the pizza too
I just love watching you guys. Your such a wonderful baker. Made your loaf bread and pizza recipes. Your wife is soo sweet. Her accent is wonderful. Where is she from? I love the way she says BONE PETIE! I also love the multi color cat that always walks across the screen with the music is magical Its soo sweet and cute!
Love this recipe , now is my traditional bread recipe at home , gracias , I will make it today 😍🤩 I make the dough in a bread machine , I add 2 tablespoons coconut flour , and ounce apple cider vinegar and sour cream and make it sour dough bread , thank you again💚👍
Wow, I've just bought some lupin flour and have been trying different recipes from TH-cam. Some failed, others were OK but either too soft or too tough. As far as keto lupin French bread goes, yours look as real as the real thing with just the right amount of air bubbles inside. I'm gonna try and let you know!!! 😆😆😆 thanks so much
@@ThunderIronFamilyAdventures hi I finally made them!!! The water in the recipe was too much for me, I ended up not adding all the water already. When I realized the dough was too wet, I added extra oat fiber to dry it back up. It tastes good actually!!! I let mine rise for around 45mins and it did double in size. But after I've cut and separated the dough, I let it rise again but when they were baked, they did not have as much air bubbles like yours. Will try again!!! Great base for experiment! Merci beaucoup!
Ooo La La! Will have to try this baguette recipe since I have made your keto sandwich bread a few times and it always turns out delicious! Thank you for sharing your great recipes.
Thank for your recipe. Just I found your recipe. I made this bread yesterday and came out almost OK. The reason which didn’t come like your is because I didn’t have enough Vital Wheat gluten. I was missing 0,40 g , so, I substituted with protein whey0,40g). The dough was not too thick. Anyway came out good. Next time maybe will be better.
Thank you for linking me to the video; it’s beautiful bread my only downfall is I can’t have gluten anymore so that makes me sad. But beautiful beautiful work. Job well done.
Hi Mary, Thank you for your kind words, i appreciate it.. We are glad you came to visit us. I hope you can find some recipes here that can fit on your diet. Cheers! 💖 Gigi
The results of making this recipe were great! I want to know how to make the bread crusty and crunchy because I have been seeing the Panera Bread commercial for the pizza baguette. The baguette is crunchy and crusty when biting into it. Do you have any suggestions like cooking at a higher temperature, using a pizza stone, or a Baking Steel?
WOWWWWW!!! We've been on keto and I have tried SO MANY recipes. They are all too hard, too soft, too grainy. This is FABULOUS!!! Thank you so much for sharing!! I was just curious about net carbs. I measured and listed all ingredients and came up with appx.12 net carbs per baguette, if you made three. Does that sound about right?
You have such a calming voice...thanks for this recipe! A similar keto bread, sandwich bread can be found on TH-cam, Deidre's bread. How do you save the other half that was left over?
Hi, Thank you! We made amazing bagels with the rest of the dough, you can find that here! th-cam.com/video/81XnYtW3sHc/w-d-xo.html It also saves very well in the fridge for up to a week, just bring to room temp to work the dough and bake again. This french baguette is not the Deirdre's, this is my husband Ken's recipe. We also have a sandwich bread video similar to Deirdre's where we credit her - Yay for her and what she's done for keto bread makers everywhere! th-cam.com/video/ZdVMeOeYgHE/w-d-xo.html - Bon Appétit ❤️ Gigi
Can I let the first rise go longer than 90 minutes? I was thinking of leaving it overnight and baking in the morning. Thank you. I am anxious to try this recipe.
Like I said in my comment before, first time I made this recipe, came out almost like yours, but not 100%. The second time came out exactly like yours. For this, I’m saying you thank you. I have a question: do you have the nutrition for this bread?
We aren’t bakers by any means. We tried your recipe but cut it in half, and we couldn’t get it to form a dough. We have no idea what we did wrong. Does anyone have any suggestions? Thank you in advance!
That looks incredible. Have to try soon. Love the pizza dough and bread. I have a question for you. My dough is super stretchy for the pizza. Any suggestions? Less VWG? Please reply
Thanks for the kind words! It can be a little tricky at first to get this dough to relax when stretching it out, especially for the pizza as you noticed. Usually leaving it for a few minutes lets the gluten relax and you can work it flatter and larger shape. Repeat the resting step as needed while forming the pizza shape.
Thank you for sharing this recipe. I will be trying this soon. If I want to make this recipe in a loaf pan would you suggest I divide in half, or will it be ok in one 9x5? Any other suggestions for making this particular recipe in a loaf pan? Thank you
The Monk Fruit you link to has Erythritol, which can be bad for your health, as the main ingredient. If I was to substitute it with a liquid sweetener, would I need to adjust the water amount? Or add more of one of the other dry ingredients?
That intensely publicized but lame study was done without actually "feeding" anyone, (much less anyone on keto) with supplemental dietary erythritol. People who are sicker seem to make their own as part of the disease process. Yes, our own bodies, especially when very sick, will make erythritol, too! That scientific fact is tightly censored, perhaps to protect PhARMA financial interests in keeping us fat, sick and depressed??? ~But, for this recipe, instead of adding liquids which may throw the recipe off, figure out the equivalent of Allulose + Xylitol (not just allulose which may burn faster), Bochasweet or perhaps 100% stevia or monkfruit powders? Just keep it dry. Stevia & monkfruit powders have such low volume that they might not work alone, but you can try. Bread baking tends to be pretty sensitive to dry/wet proportions. Since I have deeply researched this silly fear-mongering study, I have decided for myself that dietary erythritol is an unlikely danger, high carb diets are.
I can't use commercial yeast something in it causes a bad reaction to my autoimmune disorder. I'm making raisin water yeast to see if I get a reaction from it. Do you think a cup of the wild caught yeast would work in your recipe ?
Glad to hear it! This is only a little crispy when it first comes out of the oven, once it cools off, unfortunately it is a soft bread like the keto sandwich bread recipe it's based off of. You could try buttering the bread immediately when it comes out of the oven like we do in the keto pizza recipe. Probably the carbohydrates of real bread flour are the only way to get really crusty bread, but we still love this recipe!
Question: Can I make this recipe into a regular loaf pan? I liked the way the pizza crust was and this seems the same (I think you commented as such). I'd be using a pan the same as in your bread recipe. I see there is almond flour in this one and not in the bread recipe so just wanting to make sure it will work.
I love your bread recipes they are amazing. I would love to have a recipe to make into the shape of a roll so I could use as a hamburger bun. I have tried but they don't come out big enough any suggestions?
Thank you for this. I made it yesterday and while it was good, mine did not come out perfectly. Two questions: My oven won't heat to just 100. Have you tried other proofing methods with this recipe? And, it's quite sweet. For a less sweet bread, would you leave out the powdered sweetener or the honey?
Hello - the sweetener is not required, it is only for flavor. Feel free to adjust to your preferences. Except for the honey which is for the yeast to eat and rise correctly. Bon appetit!
@@ThunderIronFamilyAdventures oooh,thank you for your very Quick answer. Yes,i take the honey for the yeast.smile. excuse my shool englisch,but i will learn better. Now i am 60 years old.
Grabbed all the ingredients and realized I forgot my Oat fiber! I’m traveling in an RV so I can’t order any until we reach out wintering campground. Can I just add more of the almond flour to make up for it?
Carb count for entire recipe is 64.11. I make 3 loaves and each would account for 21.3 net carbs. I guess this could very depending on the products you use. But it’s still pretty low for a good sandwich bread.
Hi Kelly - For bread baking (keto or otherwise), it's always recommend to measure your ingredients by weight for best results. One cup of an ingredient can vary depending on how it's scooped out. We recommend this simple and inexpensive kitchen scale: amzn.to/3D2n5tR
I made your recipe. I topped one with sesame seeds, the other with Everything Bagels seasoning from Trader Joe's. My Keto picky husband claims, this is his bread. I cannot try other recipes!🤣 He says this is his bread. Ok, thought I'd share this with you and your subscribers. Cheers!👋
We are so glad to hear that! Thank you so much for letting us know. Cheers! 💕Gigi and Ken
I just made this bread, fantastic chew and taste. I cut back on the sweetener to 40g, all else to specs. I used my Dehydrator to proof it...95 degrees for 90 minutes...it quadrupled in size. I made 2 larger loaves because I used one to make french toast and the other to make hoagies...subscribed and looking forward to more recipes
This is the third time I've made this recipe, it's so delicious! I make two baguettes and one loaf of bread. Even the smell in the house is like real French bread! I threw out all of the so called "delicious" low carb CARDBOARD bread recipes😂
This bread is AMAZING!!! Every other keto bread tastes awful!!! I made a baguette and a loaf from this recipe.. Both are delicious!! The only thing I would change is lower my oven to 350 for 30 minutes as it was a little darker than I would have liked.. Since my oven doesnt have a setting for 100 degrees I boiled 1/2 cup of water in the microwave and let the loaf (in the pan) rise in the microwave covered with plastic while reheating the water every 20 minutes or so then baked immediately in the same pan..
I wish I had found your recipe a year and so many let down recipes ago...Wow, this bread is the real thing!!! I watched your video, and made it exactly like the recipe says. As soon as I could slice it, it smelled so good, I couldn't wait. Absolutely delicious! Please rerelease this recipe to give hope to peoples like me that have tried so many recipes for low carb "delicious" bread only to be disappointed!
Came out great ! Made several times…. I use Victoria's keto flour as a swap in for the almond flour ... these are on the regular rotation. I use this recipe all the time for Baguettes, hamburger rolls… slider rolls …. Going to make pretzels next!!!
I made this recipe last night and used 2/3 of the dough for a sandwich loaf and 1/3 for a baguette....absolutely amazing! I prefer this for sandwiches over the regular bread recipe. It came out perfect. I'll be continuing to use this one. The best one yet! And your pizza recipe (I believe about the same as this) is amazing as well.
Thank you so much for letting us know. We are happy you liked Ken's bread. Please share with your friends. Cheers, Gigi💖
TY it’s very delicious
Didn’t know about you before
You have an excellent way with directions
You can’t fail with how you explain it
TY to you and your wife
For making my day in preventing diabetes
Okay, I’ve tried many of these low carb bread 🥖 recipes and none of them, before this recipe, looked anything like the one made in the video. Not to mention that they taste like crap. Unfortunately, I can’t recommend this recipe because it was so good I could not stop eating it. Really amazing. Two drawback, I don’t know the micros and I’d love a crunchy crusty. But if you want a good sandwich bread… YUM 😋
This is the same ingredient recipe as yr bread recipe which is delicious! I make buns from this recipe. 8 buns...I oil insides of English muffins rings, place on parchment paper and weigh dough into 8 pieces, flatten to fit ring, let rise in warm oven for 90 minutes( cover with oiled plastic wrap and tea towel bake 30 min. Yummy thankyou again!!!
Hiya Karin, this is not same like our bread recipe, actually this is similar to our Pizza recipe. Thank you for your nice comment! Cheers!
We absolutely love this recipe I have never made bread in my life, your video and instructions were amazing…thank you so much!!
You welcome!
I love this bread. I even bake a loaf to take with me on vacations! Don't leave home without it, right? ; )
Yes we that too ! Thank you 🙏🏻
I haven’t made this bread in a few years and never ever treat them like regular carbed bread. I always followed the original recipe from Deidre (bless her creative heart!), and my bread was meh. I have to try your technique
I must tell you I am having a great day with your recipe. I tried this recipe and NO RISE at all twice. 1 cups (175g) vital wheat gluten per cup
*1 cups (120g) super fine (extra fine) almond flour
*1/4 cup (30g) Ground flaxseeds
*1 tbsp sweetener (I used stevia)
*1 tsp salt
*1.5 tsps baking powder
4 tablespoons olive oil (or melted coconut oil)
2 tsps dry (fast action) yeast
1 cup warm water (may need less) Then I tried yours and holy moly. I have the bubbles just like yours. I am overwhelmed with joy. Can you please do me a favor and look at that recipe and tell me if you can what might be wrong, rise wise? Thank you soooooo much!
You need honey/ or sugar. For the yeast to rise the dough
Hello Ken N Wife. Just a quick note. As I stated on my last commit showing this bread, I did from you my family is coming down in July (Kiddos) And they want me to make this bread for them to eat while they are here in Philadelphia and to take back with them to Florida. Boy I have my hands full :) because I will be doing all the cooking while they are here for 2 weeks, and since they say Mom, we want your home-made city cooking :) being I haven't travel since the virus. But wanted to Thank you again for amazing Bread as of today I am making this for myself :)
Thunder Iron Family Adventures I made 2 Baguettes this morning and was going to make with other half dough left your SIMIT, But I decided to just take the other half and make a loaf of bread from it. Still came out DELICIOUS. I will be going down your list of recipes and trying them all. Thank you again. Stay Safe. Oooh BTW I am trying that Rice you have listed on your page. I also love and miss eating rice.
There is a bottom in the head of the mixer if you lose it a bit it won’t jump that much
Check it out so you don’t burn the mixer
Will try the recipe thanks
Thank you so much, I didn't have no idea! ❤️ Gigi
I came though this recipe and it looked so good I ordered everything I needed to make it. OMG It is Delish!! I made all 4 of the rolls, 2 with Sesame seeds and 2 plain being I brought the pans that holds 4 baguettes. I passed pictures and videos to family and friends as I was making it. Of course they also wanted to know how did it taste when It was all done and I told them the truth. It's delicious!! and I will make sure I post to the man Ken that shared his french bread recipe. I didn't have any air bubbles at all. Not sure If I was suppose to, but either way Thank you so much! I follow you from beginning to end in my kitchen on youtube tv, So I knew I could not mess up :) my very first time making this!
Hi Peaches, We are glad to hear our recipe worked for you. Thank you so much for such a nice comment. Cheers, Gigi & Ken
I like the air bubbles. What is the secret to it? Is it greater moisture like regular bread?
@@lindmarcella I don't know because I didn't get any air bubbles and my rolls came out delicious. Taste just like the bakery and I can't wait to make more this week for Christmas.
@@peachescollins2896 Thank you Peaches. I was hoping Ken would see it and respond.
@@lindmarcella Type his name into your question hopefully he will see it and answer Merry Christmas
I find it crazy that all overpriced store bought low carb bread tastes horrible (even Carbonaut left a weird aftertaste) but homemade low carb bread like this is cheaper and absolutely delicious. From now on, I'll be making my own bread. Thank you.
Thank you Mina. I also highly recommend you to try our sandwich bread too. Please subscribe and share. Cheers Gigi
Oh yes!! Same as pizza...I also make a bread loaf recipe from it, but cut the keto sweetener to 20 grams..still tastes good and yummy . And of course make the pizza too
i am glad you like it! Bon Appétit
This looks great! Do you think it would be possible to substitute the eggs? If so, do you have any suggestions? Thanks!
I just love watching you guys. Your such a wonderful baker. Made your loaf bread and pizza recipes. Your wife is soo sweet. Her accent is wonderful. Where is she from? I love the way she says BONE PETIE! I also love the multi color cat that always walks across the screen with the music is magical Its soo sweet and cute!
Thank you so much! Glad you like our baking and recipes. Bon Appetit!
Love this recipe , now is my traditional bread recipe at home , gracias , I will make it today 😍🤩 I make the dough in a bread machine , I add 2 tablespoons coconut flour , and ounce apple cider vinegar and sour cream and make it sour dough bread , thank you again💚👍
Wow I just try your recipe to make bolillos so good Thank you!!
Wow, I've just bought some lupin flour and have been trying different recipes from TH-cam. Some failed, others were OK but either too soft or too tough. As far as keto lupin French bread goes, yours look as real as the real thing with just the right amount of air bubbles inside. I'm gonna try and let you know!!! 😆😆😆 thanks so much
Thank you! let us know how it comes out.Bon Appétit
@@ThunderIronFamilyAdventures hi I finally made them!!! The water in the recipe was too much for me, I ended up not adding all the water already. When I realized the dough was too wet, I added extra oat fiber to dry it back up. It tastes good actually!!! I let mine rise for around 45mins and it did double in size. But after I've cut and separated the dough, I let it rise again but when they were baked, they did not have as much air bubbles like yours. Will try again!!! Great base for experiment! Merci beaucoup!
I just came across your page and made the baguette today. It wasn’t as crispy but this has a great taste! Thank you!
I would recommend adding lupine semolina to the bottom of your bread to make it more authentic
Thanks
Ooo La La! Will have to try this baguette recipe since I have made your keto sandwich bread a few times and it always turns out delicious! Thank you for sharing your great recipes.
You welcome!
Thank for your recipe. Just I found your recipe. I made this bread yesterday and came out almost OK. The reason which didn’t come like your is because I didn’t have enough Vital Wheat gluten. I was missing 0,40 g , so, I substituted with protein whey0,40g). The dough was not too thick. Anyway came out good. Next time maybe will be better.
Fantastic!
aaaaaahhhh this bread is sooo goeooodd
Thank you for linking me to the video; it’s beautiful bread my only downfall is I can’t have gluten anymore so that makes me sad. But beautiful beautiful work.
Job well done.
Hi Mary, Thank you for your kind words, i appreciate it.. We are glad you came to visit us. I hope you can find some recipes here that can fit on your diet. Cheers! 💖 Gigi
Hi
I did everything thing in the recipe but the dough didn’t rise same like yours, any idea why.
Thanks
The results of making this recipe were great!
I want to know how to make the bread crusty and crunchy because I have been seeing the Panera Bread commercial for the pizza baguette.
The baguette is crunchy and crusty when biting into it.
Do you have any suggestions like cooking at a higher temperature, using a pizza stone, or a Baking Steel?
WOWWWWW!!! We've been on keto and I have tried SO MANY recipes. They are all too hard, too soft, too grainy. This is FABULOUS!!! Thank you so much for sharing!! I was just curious about net carbs. I measured and listed all ingredients and came up with appx.12 net carbs per baguette, if you made three. Does that sound about right?
Thank you!
Fabuloso , gracias , I will make it , thank you !!!!
you welcome!
I will try it next time, looks amazing, TOP!
Thank you 🙏🏻
I love this bread thank you for sharing!
My pleasure 😊
Your bread looks yummy! Question though; could I use guar gum instead of xanthan?
Yesss, such a good recipe 😋
It really is!
Great video I did everything you did in the recipe but the bread didn’t come out crispy I use the same brand and ingredients you did any suggestions
You have such a calming voice...thanks for this recipe! A similar keto bread, sandwich bread can be found on TH-cam, Deidre's bread. How do you save the other half that was left over?
Hi, Thank you! We made amazing bagels with the rest of the dough, you can find that here! th-cam.com/video/81XnYtW3sHc/w-d-xo.html
It also saves very well in the fridge for up to a week, just bring to room temp to work the dough and bake again.
This french baguette is not the Deirdre's, this is my husband Ken's recipe.
We also have a sandwich bread video similar to Deirdre's where we credit her - Yay for her and what she's done for keto bread makers everywhere! th-cam.com/video/ZdVMeOeYgHE/w-d-xo.html - Bon Appétit ❤️ Gigi
@@ThunderIronFamilyAdventures Thank you! Be Blessed!🍞👍❤
Looks beautiful!😊😂😂
Can I let the first rise go longer than 90 minutes? I was thinking of leaving it overnight and baking in the morning.
Thank you. I am anxious to try this recipe.
Thank you
You welcome 🤗
Very good!
Thanks
Thsnks for amazing recipes
Thank you! Pls share with your friends :)
@@ThunderIronFamilyAdventures sure i waiting your videos but i wish you to increase your videos
@@basbosa2510 Thank you! we are trying to post every week :) We are happy you like our food.
Thanks you have wonderful chanle🌹
Like I said in my comment before, first time I made this recipe, came out almost like yours, but not 100%. The second time came out exactly like yours. For this, I’m saying you thank you. I have a question: do you have the nutrition for this bread?
We aren’t bakers by any means. We tried your recipe but cut it in half, and we couldn’t get it to form a dough. We have no idea what we did wrong. Does anyone have any suggestions? Thank you in advance!
That looks incredible. Have to try soon. Love the pizza dough and bread. I have a question for you. My dough is super stretchy for the pizza. Any suggestions? Less VWG? Please reply
Thanks for the kind words! It can be a little tricky at first to get this dough to relax when stretching it out, especially for the pizza as you noticed. Usually leaving it for a few minutes lets the gluten relax and you can work it flatter and larger shape. Repeat the resting step as needed while forming the pizza shape.
Thank you for sharing this recipe. I will be trying this soon. If I want to make this recipe in a loaf pan would you suggest I divide in half, or will it be ok in one 9x5? Any other suggestions for making this particular recipe in a loaf pan?
Thank you
The Monk Fruit you link to has Erythritol, which can be bad for your health, as the main ingredient. If I was to substitute it with a liquid sweetener, would I need to adjust the water amount? Or add more of one of the other dry ingredients?
That intensely publicized but lame study was done without actually "feeding" anyone, (much less anyone on keto) with supplemental dietary erythritol. People who are sicker seem to make their own as part of the disease process. Yes, our own bodies, especially when very sick, will make erythritol, too! That scientific fact is tightly censored, perhaps to protect PhARMA financial interests in keeping us fat, sick and depressed???
~But, for this recipe, instead of adding liquids which may throw the recipe off, figure out the equivalent of Allulose + Xylitol (not just allulose which may burn faster), Bochasweet or perhaps 100% stevia or monkfruit powders? Just keep it dry. Stevia & monkfruit powders have such low volume that they might not work alone, but you can try. Bread baking tends to be pretty sensitive to dry/wet proportions.
Since I have deeply researched this silly fear-mongering study, I have decided for myself that dietary erythritol is an unlikely danger, high carb diets are.
The end result looks fantastic. How many carbs are there per 100g in the bread?
Can we freeze half of it?? Thanks very much for the great channel ♥️♥️
Thank you! We never tried to freeze.
Hi there~
Thanks for your fabulous recipe! May I know that is it possible for me to knead the dough with hands please? Thanks🙏🏻
When you rest your dough for the 2nd time, do you rest it in room temp or inside 100F oven? Thanks!
I can't use commercial yeast something in it causes a bad reaction to my autoimmune disorder. I'm making raisin water yeast to see if I get a reaction from it. Do you think a cup of the wild caught yeast would work in your recipe ?
It would be really great if you could give a nutritional breakdown
I depend on that as if not savy enough to do it
Just made it. It smells amazing! Thank you for sharing. Mine did not come out as crispy as yours. Any suggestions?
Glad to hear it! This is only a little crispy when it first comes out of the oven, once it cools off, unfortunately it is a soft bread like the keto sandwich bread recipe it's based off of. You could try buttering the bread immediately when it comes out of the oven like we do in the keto pizza recipe. Probably the carbohydrates of real bread flour are the only way to get really crusty bread, but we still love this recipe!
@@ThunderIronFamilyAdventures Thank you for replying. I thought I had done something wrong. It is still an amazing recipe.
@@rafagonzalez222 You welcome!
Question: Can I make this recipe into a regular loaf pan? I liked the way the pizza crust was and this seems the same (I think you commented as such). I'd be using a pan the same as in your bread recipe. I see there is almond flour in this one and not in the bread recipe so just wanting to make sure it will work.
Yes you can!
Is it possible to just replace the flaxseed meal with an equal amount of almond flour as we don't care for the flavor of the flaxseed.
Looks AMAZING!!!! Any idea on the carbs per baguette?
Hey, delicius bread, I just made 2 bauettes and one sandwich bread. But where can I find the macros?
You can use free app Senza for your macros
@Thunder iron family adventures what is the total carb count for this recipe?
I love your bread recipes they are amazing. I would love to have a recipe to make into the shape of a roll so I could use as a hamburger bun. I have tried but they don't come out big enough any suggestions?
Thank you Elaine! Ken will make some burger buns soon. Cheers, Gigi💖
Weigh your dough. I regularly weigh mine at 3.5-4 oz.
Does anyone know the nutrition info such as the carbs and fiber grams?
Thank you for this. I made it yesterday and while it was good, mine did not come out perfectly. Two questions: My oven won't heat to just 100. Have you tried other proofing methods with this recipe? And, it's quite sweet. For a less sweet bread, would you leave out the powdered sweetener or the honey?
If you have an instant pot you can proof for an hour on the yogurt setting
has abyibe replaced the almond flour? kidney stones you see. maybe with lupin flour?
can you give me a substitue for the almond flour unfortunately I am allergic to tree nuts
Hi, you can try this one it is also amazing! th-cam.com/video/ZdVMeOeYgHE/w-d-xo.html
mine didnt come out stringy :( it seemed really wet. idk if maybe i didnt knead it enough lol i was hand rolling so i got tired lol
This is awesome video for keto bread. Can you freeze the other half? When I made regular sourdough bread, I could freeze the other half.
Yes you can!
Hello from Frankfurt, looks so very good! But must i Do the sweetener ,or works without? Greetings,Edith
Hello - the sweetener is not required, it is only for flavor. Feel free to adjust to your preferences. Except for the honey which is for the yeast to eat and rise correctly. Bon appetit!
@@ThunderIronFamilyAdventures oooh,thank you for your very Quick answer. Yes,i take the honey for the yeast.smile. excuse my shool englisch,but i will learn better. Now i am 60 years old.
Your English is great better then my German :)
Grabbed all the ingredients and realized I forgot my Oat fiber! I’m traveling in an RV so I can’t order any until we reach out wintering campground. Can I just add more of the almond flour to make up for it?
Hi Susan, sorry to hear that. We never tried without oat fiber, maybe try a little bit of more gluten and almond flour? Good luck and let us know..
Can it be done by hand? Will it break my wrist? I don’t have a standing mixer :-(
you can try! let me know.
hello. can i ask how many calories per serving? thank you
Delicius bread, but where can I find the macros?
You can use free app senza for your macros.
Can this too without the sugar and the honey? Or with less of it?
Yes definitely! You dont have to use sugar.
@@ThunderIronFamilyAdventures and honey?
Carb count for entire recipe is 64.11. I make 3 loaves and each would account for 21.3 net carbs. I guess this could very depending on the products you use. But it’s still pretty low for a good sandwich bread.
Thank you.
Ken is the almond flour absolutely necessary as I don’t do nuts!
Hi you can try our other bread recipe th-cam.com/video/ZdVMeOeYgHE/w-d-xo.html. Happy holidays Gigi
Would be nice to able to print the recipe
Can you convert this to cups for us Americans? I don’t know how to measure grams.
Hi Kelly - For bread baking (keto or otherwise), it's always recommend to measure your ingredients by weight for best results. One cup of an ingredient can vary depending on how it's scooped out. We recommend this simple and inexpensive kitchen scale: amzn.to/3D2n5tR
Hi. Can you bake this in a dutch oven?
Probably! We haven’t tried it but it’s a very versatile dough. If you try it let us know how it comes out!
Has anyone worked out the macros?
how many carbs per loaf? :)
That's a lot of sweetener. Is it necessary for structure or some other characteristic, or just the US custom of sweet bread?
It's for taste only, not structure. Feel free to use less to your own taste.
@@ThunderIronFamilyAdventures thanks
What can I substitute for Vital Wheat gluten? I can't ingest it.
Sorry to hear that, unfortunately gluten is key to this recipe and won’t work without it.
@@ThunderIronFamilyAdventures Thank you. I guess I will have to try to modify it to work for me then.
What about psyllium husks?
You can substitute protein powder for the gluten. You will have to look that up though to be sure.
Can you freeze this bread?
Good question but we didn't tried to freeze it. It stays fresh for a long time.
@@ThunderIronFamilyAdventures it was delicious! Thank you