THE ULTIMATE KETO BREAD BAKING TUTORIAL | ALL YOU NEED TO KNOW TO MAKE KETO BREAD SUCCESSFULLY
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- เผยแพร่เมื่อ 28 พ.ค. 2022
- 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)
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1. Nut flours
Almond flour is the most commonly used flour. It has a pleasant taste and a crispier texture.
On the downside, almond flour is not cheap. It is high in inflammatory fats such as omega 6 so it can lead to inflammatory state in our body. Some of you even complain that it is not good for your arthritis condition. It is also high in oxalate or oxalic acid which has a potential risk of developing kidney stones.
2. Coconut flour
The second most common flour used is coconut flour. While coconut flour is cheaper, healthier, lower in net carbs and nut free but it is super absorbent hence, more liquid and eggs are required.
That’s why the texture of bread with coconut flour is denser and it is unable to create a crispy texture. As it has a strong coconut taste and if you are not a fan of coconut then it will be an issue.
3. Seed flour or ground seeds
Flaxseed, sunflower seeds, pumpkin seeds, black and white sesame seeds are the most under-rated low carb flours, yet they make the best keto bread. They are way healthier, cheaper and easily available. Flaxseed and sunflower seed rise the best with leavening agent hence, the texture of bread is so light and fluffy. Black and white sesame seeds also rise quite well with leavening agent. The downside is that this bread will have the taste of the seeds so if you are not a fan of it then it will be an issue.
PSYLLIUM HUSKS
It is the most important ingredient as it acts as the gluten by holding everything together and provides elasticity to shape the dough. Without it, the bread will be crumbly with a cake-like texture. Psyllium husk is a plant based natural fiber. When hot or boiling water is added, it activates the glue property and as a result, the dough will bulk up.
Psyllium husks are available as whole psyllium husk or pre ground psyllium powder. There’s a huge difference between them.
1. Whole psyllium husks is the best for baking. However, it needs to be ground until half its original volume (50%) not more or less, then weigh it. This is important as it will absorb water more effectively.
2. Pre ground psyllium powder is super fine and concentrated. It may be more convenient, but you need to understand that only a very small amount is required around 1 to 2 tsp for a loaf of bread. Adding too much will make the bread very wet, dense, sticky and unable to rise.
LEAVENING AGENTS
1. Baking powder
This is the most common leavening agent. You will notice that in low carb or keto recipes, we use more baking powder than regular recipes because we need to make up for the lack of gluten. However, using the same amount of baking powder will not result in the same amount of rise for all low carb flours because each one of them have a different capability in rising with leavening agent.
2. Egg whites
Regular wheat bread rises so well due to the high protein content in gluten. As keto bread has no gluten, the protein from egg whites helps to boost the rise. I know that some of you have concern with the leftover egg yolks so you can also use liquid egg whites in cartons or egg white powder.
Some of you also asked why I can’t use whole eggs. The answer is you can except that the bread will not rise as much because the fat from egg yolks actually hinders the rise. That’s why I always recommend using egg whites which also prevent the eggy taste.
3. Yeast
Yeast is another common rising agent. Adding yeast does not necessarily mean that the keto bread will rise amazingly. Even if we add yeast and baking powder, not all keto bread will rise the same. Again, it all boils down to the type of low carb flour used.
APPLE CIDER VINEGAR
Yes, the taste is not great, but it is necessary, and you can’t really taste it.
ACV helps with the rise a bit, helps to create a more bread like texture and gives the bread a crustier texture.
For sunflower seeds, the ACV is crucial as the acid neutralizes the color reaction. Sunflower seed contains chlorophyll which reacts with baking soda or powder when heated so the baked goods will turn green after it has cooled down. Hence, the acid from ACV helps to neutralize this reaction so the bread does not turn green. - แนวปฏิบัติและการใช้ชีวิต
You can set the video script for your language. Just click the gear icon, subtitles/CC, auto translate then click your language.
For flaxseed bread recipe
Because of your many trials and errors with baking keto breads, I consider you an *EXPERT!*
Awww... thank you 🙏
Sunflower seeds, flaxseed, & sesame seeds are my favorite & make the most delicious bread & buns. I've learned a lot from your tutorial on psyllium husks & am grateful for the hard work you've done to give us this important information. It's so satisfying to be able to bake bread that's very low in carbs & won't make me sick. I don't like almond flour, or pumpkin seeds & I'm highly allergic to lupin flour. You have given me the best alternatives & even where to buy the right bread pans. Thank you very much Elsie. You are appreciated very much 💖👍
Awww... I am so happy to hear that Jeanne ! You have made my day ❤️ 💕 🥰
I agree a great resource
@@jimmymacGoa Thank you 😊
Jeanne Jett, I totally agree with you, I also appreciate the hard work from Elsie!!!
@@mariadelrefugioriojasherna2679 Awww... thank you Kukys ❤️
She's knowledgeable and also adorable
Thank you!
Thank you for explaining more on keto baking.
Thank you so much, Elsie, for sharing your knowledge through all of your exhaustive experimentation! You are a true culinary scientist, and I'm so glad we have you to teach us. I really appreciate and enjoy your tutorial videos, and hope you make more. You explain everything so clearly, and your comparisons between using different ingredients really bring me great understanding of keto baking. I have tried a few of your recipes, and they have turned out fantastic! My family LOVES eating healthy because of your efforts. Continue your amazing videos, and consider publishing cookbooks!
Awww... thank you Virginia ❤️ You have made my efforts really worth it. Thank you again for your feedback and support 😘🥰❤️
I have to say you have explained this to perfect ion. I still struggle to make keto bread and today l have learnt so much from you. Thankyou so much.
You are so welcome!
Such a great video. Super informative....
You do such an amazing job Elsie...
Thank u for everything 🤗❤️
Awww... thanks Niki ! So happy to hear that ❤️💕🥰
Wow. What a great video!! I've been gluten free and keto baking for over 5 years now and I really learned SO MUCH from this tutorial. In particular the information about the psyllium husk was soooooo helpful. I have found that extremely difficult to figure out! I'm excited to watch more and try some new recipes! Thank you!
Awww... thank you! So glad you found it useful and thanks for your feedback ❤️
Thank you so much!
I love the updated information on the seed flours since the last tutorial. Thank you, Elsie!
Thank you Pam ❤️
I did want to thank you for the detail notes provided. I will be reading through them often. I have been hoping for an overview like this for months.
Thank you so much for this.
My pleasure 😊
Very helpful. Thank you! 🤗
This is soooo helpful and so well explained! Thank you!
I am so happy that you found it useful! Thanks so much for your feedback ❤️
very good, thanks
Thank you very much ! I love your videos
Awww... thank you for your feedback and support 🙏
Fantastic information! 💙
Thank you 🙏
Thank you so much for this video. 💗 This really changes the outcome of many future beads I try and ingredients I've never heard of until watching you just now.
Thank you! Great video! Lots of very good info!
You're most welcome! Glad you found it useful ❤️
Very good explanation ❤
Thank you ❤️
Thank you so much for such a comprehensive video! You're a kitchen scientist! Love the bread pan tip!
You're most welcome and thanks so much for your feedback ❤️
What a great tutorial! Thank you so much for all this info.
So glad you found it useful! Thanks for your feedback ❤️
Thank you!! Can’t wait to try more seed flours! 🙏🏼
That's great! Let me know how it turns out. Thank you ❤️
Great video m thanks
thank you very much! you explain them very detail.
My pleasure ! Thanks so much for your feedback ❤️
wow! i learned so much! thank you for this video! it helps a lot!
That's great! Thanks so much for your feedback ❤️
Thank you so much, Elsie, for sharing such important tips and the results of your experience! Very valuable and irreplaceable!!!
You're most welcome ❤️
Thank you! Thank You! Finally a video that has answered ALL of my questions about Keto bread baking! Thank you for all your hard work to bring such concise and helpful information to us!
Awww... so glad to hear that ! Thanks so much for your feedback ❤️
Thank you this has been the best tutorial I have seen on this topic you are a ROCK STAR!
Awww... thank you ❤️
This is excellent! And it’s already proven very helpful for the few breads I’ve made since I’ve seen it
I am so happy to hear that! Thanks so much for your feedback ❤️
Thanks for this video! This is so much information it made my head almost burst! Can't wait to try some of your different breads.
Glad it was helpful!
Such valuable info., watching this a second time 😃
Excellent video! I have been looking for a one-stop, informational video like this, about keto bread making, for a long time. Thank you for doing all the experimenting for us and sharing your findings. I am so grateful for your channel!
Awww.. thank you ! So glad you found it useful and thanks for your feedback and support ❤️
🧡You truly are a blessing to the this keto world!! 🙏
Thank you ❤️
Such a comprehensive examination of keto bread! Thank you. Thank you very much
Thanks for your feedback ❤️
Thanks a lot for your tutorial 👍🙏🌹❤️
Glad you found it useful! Thanks so much for your feedback ❤️
Thank you for the information on almond flour!
You're most welcome 😊
Your channel is I think my favorite one. Thank you for sharing your knowledge with us in such a pleasant way. I’ll be picking up your cookbooks soon!
Awww... thank you for your feedback and support 🙏
Thanks so much for this great tutorial.
You're most welcome Christine ❤️
Very comprehensive. Thank you.
Thanks for your feedback ❤️
Thank you so much for the information 😊
You're most welcome and thanks for your feedback ❤️
Knocked another out of the park! Great video!
Awww... thank you so much for your feedback ❤️
8:28, very similar to what I made.😊
brilliant tutorial love the information that i have not seen anywhere else
So glad you found it useful. Thanks so much for your feedback ❤️
You are the best and most humble. Always share good and healthy bread with us. Now you are giving us extra with tutorial. Appreciate your kindness ❤️
Awww... thank you so much for your feedback and support Jennifer ❤️ 💕
So very grateful to you for your astute deliberation & sharing. I was a fabulous wheat bread baker but floundering with keto breads. Just reading your words went straight to my bread makers heart. Thankfully yours from Cali, Gracias!
Awww... you're most welcome ❤️ So glad that you found it useful Cali🙏
Very nice to see you!! Thank you for this clear and detailed tutorial, great video
You're most welcome and thanks for your feedback ❤️
Thank you, for all your trial and error and for sharing with us what is best, and most helpful.
You are most welcome and thanks so much for your feedback 🙏
Thank you!!! Extremely informative!!!!!!🙃❤👍
You're most welcome and thanks for your feedback ❤️
Thank you so much 👍👍👍👍👍🌹🌹🌹❤️
You're most welcome 😊
You have done your own reserch and experiments, that makes you an expert. thank you.
Awww... thank you ❤️
Thank you for all your great information about different flour and baking
You're most welcome! Glad you found it useful ❤️
Excellent tutorial. Well done.😊
Thank you 🙏
These video are very helpful.
So glad you found it useful! Thanks for your feedback ❤️
Thankyou!!!! Bless you, I am going to change flours and try your recipes.
Thanks so much for your feedback ❤️
Wow. Thank you for all your hard work and for sharing your experience. Great information.
You're most welcome and thank you so much for your feedback ❤️
OMG I'm only half way through and it's already so helpful! I was using too much psyllium husk!
Glad to hear that! Thanks so much for your feedback ❤️
Thanks for this tutorial. Making keto bread is like another world compared to making wheat gluten bread. You really have to think about your ingredients and what they do to the bread. I love your flax seed bread and like the nutty flavor. I keep trying the PSMF egg bread but haven't succeeded yet in getting a high rise. Good taste but more like buns for me.
It's my pleasure and thanks for your feedback ❤️
Great information. Thank you so much for sharing your knowledge.
Glad it was helpful! 😊
Excellent presentation. Thank you very much.
Thank you ❤️
Thank you, very useful information 😊
Thanks for your feedback ❤️
thank you so much 💯
My pleasure ❤
Thank you for this tutorial on keto bread making. It is very informative and I learned a lot about the ingredients and even about the baking pans. I need to get a taller bread pan as I have been getting the wide flatter loaf just like you described.
You're most welcome! So glad you found it useful and thanks for your feedback ❤️
Thank you so much for your efforts in preparing all of the informatio in this excellent tutorial!
You're most welcome and thanks for your feedback ❤️
Thank you so much for your knowledge, time, and deep explanation about keto bread. This is so helpful.🙏
So glad you found it useful! Thanks for your feedback ❤️
Thank you for this video dear Elsie ❤️
You're most welcome ❤️
Great video! I have tried many of your bread recipes and the most favourite at our house is the sunflower one.
That's great ! It's my personal favorite too. Thank you so much for your feedback and support ❤️
Thank you so much I have been wanting to make keto bread but never knew how.
You're most welcome! I hope you will try it soon 😊
great video!
Thank you ❤️
My first time watching , thank you for all of the good information, you are very thorough I am happy to have found your page from usa
Awww... thank you for your feedback and support 🙏 ❤️😊
Wow. This is so amazing. Thank you for this video. I have learnt alot!
You're most welcome ❤️
I baked low carb bread before, it was dense and wet. This is great video. I will follow your instructions to bake another low carb loaf of bread tonight. Thanks for sharing! 😍
Thanks for sharing and so glad you found the video useful 🙏
🎉🎉🎉🎉🎉wowwwwwwwwwww 💯 ♥️ ❤️ thank you so much this was very helpful 😊
Awww... thank you so much for your feedback 😊
Thanks for sharing your excellent video. The content was very informative. Thank you very much.
It's my pleasure and thank you for your feedback ❤️
Thank you so much! So much great info & many important details. I’ve only tried two loaves & both were soggy lumps. You’ve really enlightened me & encouraged me to keep trying and get it right. The seed flour advice is priceless. I have nut sensitivities, so really appreciated. 💗
Thanks so much for your feedback ❤️ Yes keep trying and it should get better 💪💪💪
I’m just starting a keto diet and very much enjoy bread. I’ve been looking at keto bread recipes and found them to be like science experiments. Your video has helped me to understand why keto bread isn’t simply changing the flour. Thank you.
[Edit: I’ve also subscribed. I’ll be checking out more of your recipes. 😊]
Thank you so much for your support Helen 🙏
Great tutorial. Great if you can do a Q&A regularly with all the questions you get. 👍
Thanks for your feedback ❤️ That's a good idea and I will try to do that 🙏
excellent video. My biggest gripe now is how to get rid of that revolting smell and taste of vital wheat gluten.
Very helpful and informative. Thank you.
. My pleasure and thanks for your feedback ❤️
Thank you a million times for this video ..
There is a special place for the likes of you in heaven 😍😍😍😍😍
Awww... thank you so much! You made my day 😊
thanks u for the great information....
You're most welcome ❤️
Hi Elsie, it was great to see your gentle face and voice, and lots of useful tips. You're truly a master of coconut flour and sunflower seed breads.
Awww... thank Kelly ❤️
A huge thank you!!
What an excellent tutorial. I am just starting to learn about keto and I do really appreciate you making this tutorial to help us all not suffer so much thru our failures. I also need Gluten Free so I do appreciate it even more. I can wait to experiment with some of your recipes. Many blessings ❤️
So happy to hear that! Glad you found it useful and thanks so much for your feedback 😊
very informative and well worth watching particularly for a novice male
Glad you found it useful and thanks for your feedback 😊
Dearest Elsie, you may not consider yourself an expert but I most certainly do! Thanks to you I’ve never had a failure in my Keto baking,you truly are the Queen of Low Carb and your generosity in sharing everything you’ve learned and also offering so many alternatives so that nobody is excluded due to intolerances, income or difficult to source ingredients is so greatly appreciated. You’ve saved me so much time, tears and money in my Keto baking journey I just don’t bother with anyone else’s recipes any more. Thank you so so much, love and warmest wishes from the U.K. 🙏🏻🙏🏻🙏🏻💕🇬🇧………and I wanted to mention that here in the U.K. the tall loaf tin is called a Pullman loaf tin if anyone is searching to buy one, maybe it’s called the same in other countries too? xxxx
Dear Anna, I am so so happy to hear your compliments. You really made my efforts worth it. Thanks a million for your feedback, support and sharing of info ❤️
Hey I'm from UK too just can't seem to get the breads right. I wish you lived somewhere nearby I'd come over for one on one tutorial lol
Thank you for sharing 😄
My pleasure ❤️
I got terribly sick 17 years ago. No TH-cam and very few alternatives for gluten free cooking. I'm well now but I stick to keto pretty closely. I have always wanted to know this kind of information! Thank you. Thank you. THANK YOU! Now I need to figure out the chemistry of sugar and its alternatives. Excellent video! ❤️👍
Awww... I am so happy to hear that! Thanks so much for your feedback ❤️
I watched you tutorial about baking melt bread. Wow you explained flours and ingredients so well. I am differently going to try the coconut bread frist.
Great help. Thank you.
Glad you found it useful and thanks so much for your feedback ❤️
Good info, thanks
Thanks for your feedback ❤️
Dearest Elsie, U r a REAL GEM!!! I just started LCHP diet, I never had past successful baking experience (except pancake), mostly ended up failed, taste unlike normal desserts & wasting high costs materials. To bump into your channel & had succeeded in few of your recipes such as coffee cake and no bake lemon cheesecakes, you won't believe how thrilled I am knowing that I am able to bake successfully to satisfy my sweet tooth. May Daddy God continue to gives U the wisdom to create more recipes. Well regards fr your neighbor in SG
Awww... I am so happy to hear that! Thank you so much Lucis for your feedback and support ❤️
You are a great teacher! Thanks for the deep explanation. I learned the reason why I failed a couple times (psyllium powder) thanks to your videos. Great content.
Awww... thank you! So glad you found it useful and thanks for your feedback ❤️
You're a Angel for keto bread lovers ❤❤❤❤💐💐💐 Thank you madam
Awww... you're most welcome and thank you for your feedback ❤️
Thanks a lot for clearing up the basics.. its really helpful.. i am always trying and enjoying your recipes 😄
Awww... you're most welcome and thanks for your feedback ❤️
Hello, from Switzerland 🇨🇭 I am so greatful for your Videos🙏 all of them recepie I have made turnd out so well . Your sunflower and linseed bread is our favorite it allways turn out great😋 Thank you so much for your hard work 🙏 God bless you
You're most welcome! That's one of my personal favorite too. Thank you so much for your feedback and support ❤️
This tutorial was the best explanation of how to use ingredients for keto bread to help an experienced bread baker. Thank you for helping me make the transition and pointing out those ingredients that increase inflammation in the body. I can’t thank you enough for sharing this information and I will send this link to many relatives who also are gluten sensitive
So glad you found it useful. Thank you for your feedback and support ❤️
Thank you very much for the detailed tutorial. Not only did I learned about the magical effect of apple cider vinegar, but also solves the puzzle of my not-rising bread loaves in which I substituted psyllium husks with flaxseeds. 😅 this is really helpful and I really feel appreciated!!💕❤️😊
So glad you found it useful! Thanks so much for your feedback 😊
i 💘. godbless lowcarbrecipes.
Awww... thank you ❤️
Great video...thankyou for all u do! I also use lupin flour occasionally in some baking and the ratio is usually 1/4 lupin to 3/4 almond flour or up to 1/3 lupin and 2/3 almond..otherwise too bitter. But if u add flavorings or spices it'll taste even better!
Thanks! Yes I agree with you that adding some flavors would help to mask it. Thanks for your feedback and sharing ❤️
❤️🤗👍