1 CUP Almond flour 1 CUP Arrowroot flour 1/3 CUP Coconut flour 1 teaspoon salt 1 1/4 CUP warm Water (105 degrees to 110) 2 teaspoons Maple Syrup 2 teaspoons Instant Dry Yeast wait 10 minutes 2 Tablespoons Psyllium 1 1/2 Tablespoons Ground Chia let set 2-3 minutes and then whisk Add to dry ingredients. Mix. Knead for 1 minutes. Put in bowl covered by wet towel. Put bowl in warm space for 1 hour and let rise. Pre-heat baking stone and oven to 425. Cut dough in half and shape into balls. Use basting brush to brush on egg wash...egg yolk with a little water. Cut a criss/cross pattern on top with knife. 425° for 35 to 40 minutes Let Cool COMPLETELY! 😍
hulkefarm for the entire recipe: 817 calories, 14g protein, 145 NET carbs (fiber subtracted out) The arrowroot powder is 457 calories and 109 net carbs. I'd leave it out and maybe add another Tbsp of coconut flour and use less water. It is low glycemic index so as an occasional treat when you just really want real bread this would probably be fine, but I'm not planning to make it a staple as is.
To me, dr Berg and his wife lokk like one of those mythic couples of the 40ies in the movies : they are beautiful, funny, and love each other. ❤ you see what I mean ? This is lovely really ! Congratulations ! You set a wonderful example ❤
Sad to see so many negative comments about his wife, considering that no one actually knows her. We all have our personalities, some stronger than others, but that isn't a bad thing. I have a strong personality as well, but people who really know me, truly know my heart, know the compassionate person inside. My motto is, if you don't have anything good to say about someone, then why even comment. Would you want people who didn't know you, judging you so harshly?
@@majidaebrahim100 shes literally defending his wife any telling people to knock it off. I think you just wanna come in and insult someone for no reason
Geez... if she has a “strong personality” or is “unpleasant” to her husband as others have said then I don’t know what the heck they expect. They seem like a perfectly normal husband and wife to me. What are they expecting her to be like??
I have been playing with this recipe for 4 months now. I use a full tablespoon of yeast, I also add a teaspoon of baking soda to dry ingredients. Cutting back to 1 tablespoon of ground chia seed . I also have found adding an extra tablespoon or 2 of coconut flour keeps the finished loaf from being to moist. The less you handle the dough the better. I shape the ball of dough in a high round ball to rise putting a wet paper towel over it then dish cloth. I pree heat oven and stone to 380 degrees . I carefully turn the bowl over when dough has risen at least one hour. Very gently tuck under edges to make dough ball higher. It goes straight on to hot pizza stone and bakes 55-60 minutes. My kids are sugar and gluten free and love this. I like putting slices of this bread in oven to bake at 350 for 10-15 minutes to use as hamburger buns. This bread is filling and great toast smothered in butter. I usually make 2 loves at a time I use separate bowls for each one. I don’t double recipe. Having been a baker all my life, this is an easy and quick bread without the mess of traditional breads. One other tip is when adding wet to dry. Don’t over mix. I mix only enough to incorporate all ingredients. I have found the dough rises higher and you will see air bubbles in finished product.
I tried another tip a gentleman suggested . When he was short on arrowroot by a half cup he replaced it with more almond flour. The read is even lighter and fluffier. I make 4 to 6 loves of this bread a week. Truly grateful for everyone’s experience it helps all of us get the desired results. My quality control testers ( adult kids) are totally pleased with this new adjustment. Guilt free bread is a wonderful thing. Love and happy baking to all!
Thank you for the helpful tips. I am about to make this bread for the first time. Do you think it would turn out ok if I don't add psyllium powder? And did you use whole chia seeds or did you grind them first? I appreciate your input.
@@lucylu4102 I grind the seeds , I usually mix the psyllium and ground chia seeds together before adding to the yeast water. I haven’t tried it without the psyllium but give it a try. Baking at 425 for 35 min on pizza stone has worked the best. I prefer this bread over any keto bread I have tried by far. Let me tell you I have tried many. I have also divided this dough it 5 balls and shape for buns. Great. Makes great toasted cheese. Cheers
Hi Lucy, I did try flax instead of psyllium in one of my loaves the other day. It was ground and I mixed it in with dry ingredients. It is a lot less expensive than organic psyllium powder ,It came out fine. Very little difference in flavor. I am not sure how this adjustment would change carb count. Someone would have to figure that out. I continue to play with this recipe, From reducing arrow root to half cup and increasing almond flower by equal amount. I also use yeast that comes in large packages and store it in mason jar in fridge. Keeps up to a year without going bad. Heck of a lot cheaper than buying the small packets. I prefer to use a full tablespoon of yeast in my recipes for bread where the packets have about 2 1|2 teaspoons. Letting the dough rise in a small bowl with high sides will result in the bread being a higher rounder loaf. Also divided into 5 round balls and shape into buns. Perfect for hamburger..I will cover dough when rising with very warm wet paper towel then dish towel. Hope some of this is helpful. I plan to add cinnamon in a future loaf. Rosemary and garlic powder would be good for herb bread. Also leftover herb bread could be cubed up sprinkled with olive oil and baked for croutons for salads . Happy baking and good health to all
To get the temperature of the water for the yeast right, put two parts cold water ( 2/3rds ) to one part boiling water ( 1/3rd ) into your bowl. It works.
I love the way Dr Berg looks at his wife,. With love and admiration!! Beautiful couple not to mention all the good they bring to us all with their healthy eating and healthy living videos!!❤️💕😘
Dr. Berg, Your wife is adorable! I hope she will be on more shows. She's so "Real"!!! She's a lot of fun to watch and listen to. She has actually talked me into making bread, when I've never wanted to before! Thank you for this fun video!
Some recommendations (I have made this about 10 times now): [1] Reduced Arrowroot by 50% & added equivalent amount of Almond flour, in order to further reduce overall carbohydrates. No differences detected. [2] Optional: Added chopped hazelnuts into the dough. Excellent taste! [3] For simplicity: - [a] place the psyllium husk & chia seeds along with all the flours, in the dry ingredients directly. - [b] take the wet ingredients (water, maple syrup, yeast), after 10 minutes, and incorporate directly into the full bowl of dry ingredients. ==>> Significantly easier to incorporate thoroughly (with a spatula, no hands directly needed) and bakes uniformly.
@@jen7025 Arrowroot is 27g net carbs per 1/4 cup versus Almond flour at 5g. I set the recipe to be 8 servings; via carb manager, my changes resulted in 12.3 net carbs per serving, which remains high (I do not measure blood ketone levels). A secondary reason: Arrowroot is quite expensive.
Excellent! I was about to do the same and see how taste is affected. I have a question...I’ve made this bread but need it to rise a little more than it did. Mine seems to flatten when removed from the oven. Do u have any suggestions? And also, have u ever baked this in a loaf pan like sandwich bread? I was planning to double up on the recipe to make bigger bread but wanted to know if the rise will be affected....I found this exact recipe produced a boule that was too flat to turn into sandwiches.
I made this recipe for the first time last night and it turned out amazing both in presentation and in taste. My husband was over-the-moon happy, as Dec. 8 will be his 3 month anniversary on Keto (no cheat days!). He has lost 35-40 lbs and looks absolutely fantastic. I have a new husband! Keto has changed our lives for the best. ❤ Love this bread! 🙌
We love this toast with our eggs and bacon in the early afternoon. I've made this 3 times now, and just read the comment on adding additional yeast (1 tablespoon instead of 2 teaspoons), adding 2 additional tablespoons of coconut flour, and cutting the ground chia seeds back to 1 tablespoon for a drier and higher loaf
the way he is looking at her is more than just admiration - he's not stepping on her toes and letting her carry most of the info delivery - he's just a useful sidekick to the star - his wife 😉😉
She's beautiful, very intelligent, & well mannered with her husband. I think she's just sooo cool & you can see Dr. Bergs fire in his eyes for her. He just loves her. It's ignorance to criticize her. They are a very cool couple. Nobody's perfect.
Sorry but on the contrary, he keeps reprimanding her comments .... example on the air bubbles on the yeast... she said ..gas and he said ... keep your comments to yourself and keep the vocabulary clean. I liked her comments and honestly about getting the recipe online
I came up short on the arrowroot on my 3rd loaf and made it up with more almond flour and it was amazing. I also didn't have ground Chia so I used whole seed and it was amazing. Love this bread. It is amazing. I finished up my 525 full planked pushups for the day while I waited for rising, baking and the most painful WAITING FOR IT TO COOL. OMG. But 525 planked pushups at 71 years old ain't bad and that kept me busy, lol.
@@sharonkeith601 thank you Sharon. Trying to break 700 now. So close twice but life gets in the way lol. Btw I always make a double batch big loaf now. Yum.
@@noonmanji2086 I wasn't doing this at 50 either lol. I just got inspired after about a month of doing EWOT on the treadmill. I felt so much younger that I decided to do the 100 per day pushups challenge and that was easy, too easy, so I just kept adding a new challenge and then added chin-ups and sprints and then OMAD, Keto, bla , bla. Back to my college weight in no time. Apparently getting in shape is addictive. Who knew? 😎 BTW, I have now done 700 in a day.
I am feeling so much better since I found Dr. Berg! My husband was diagnosed with Celiac after an endoscope and blood tests in January 2024. He’s had no gluten at all since then. 3 months later they did more blood tests and found no gluten in his system. They gave him large does of Nexium the first month and then the recommended dose on box the remaining 2 months. It’s making him feel worse. We’ve stopped it completely and he feels the ACV 2x/day helps more. Anyway I’m so excited to find a bread recipe! It’s been tough going with no bread at all. Thank you Dr. Berg and lovely wife Karen! I call Dr. Berg my doctor in my pocket 👍
She is amazing ,, what added her more beauty is her spontaneity.. I love her way and I love the love between both Dr Berge and his beautiful wife. God bless you both💐
Wow! Best gluten free keto bread I have ever had. Made it now four times. No belly ache, itchy rashes gone in 3 weeks. Having this bread along with the healthy keto really works.
This is a great recipe. I have made it many times now and it's delicious bread. I found that just adding the psyllium husk and chia powder to the dry ingredients initially works just as well and makes the job of mixing the dough easier. I also add a tablespoon of grated parmesan to the dry ingredients instead of salt for a bit of extra umami. A handful of sunflower and/or pumpkin seeds make the bread quite interesting and adds fiber. Overall, a game-changer for people like me who eat low carb but miss bread. Thank you!
Thank you for the idea to add psyllium to the dry ingredients! I also bake gluten free goods and started using psyllium husk powder just recently , like 6 months ago. But adding psyllium to water is a pain; it never dissolves and I need to eat bread with pieces of psyllium in it😂.
Great bread recipe! Thx! Quick tip: Leave oven light on while bread dough is in there rising. It warms the oven a few degrees and helps with the rising. 😉👍
Made this beautiful bread yesterday. Closests taste to the bread we're used to out of other keto breads I've tried before. So happy! I really love bread and now I don't need to miss it anymore. Thank you Dr Berg and beautiful Karen
To raise the dough, cover the bowl with plastic wrap tightly. Then the damp cloth should only go over the top of the bowl & plastic wrap...the towel should not be touching the bread. Then the dough will raise higher. No weight should be on the dough~
Hello and thank you both for sharing this recipe together. I am now retired from medicine and caring for my wife who has early dementia and has food preferences that are difficult to please at times. Wanting to get more healthy, I stopped making the rustic bread about 8 months ago and have been buying Solo (1 gr carbs per slice). It’s fine, but sure miss making bread and enjoying the taste. I can hardly wait to try this bread. Appreciate you both very much…blessings!
I can’t believe how amazing this bread turned out! I made it for my niece who is coeliac and we all loved it! Thank you so much Karen and Dr. Berg sharing this recipe. I noticed it was posted six years ago but it’s one of the best breads I’ve ever tasted!
@@joeblow1942 I just put it on a flat sheet covered with parchment paper and cover it with tinfoil for the first 15 minutes and then take off the tinfoil from the top and let it bake for the rest of the time. I don’t use a pan. Mine is more rustic
@@buknimanna Thank you for replying. If you wanted to, is there any reason why you couldn’t bake it in a bread pan so it looks like a normal loaf of bread?
This recipe is definitely a keeper. I just made a loaf this morning and the results were fantastic! Really nice yeast flavor, great air pockets, soft texture and crispy crust. I made it baguette style and it was a crowd pleaser. Thanks Dr. Berg, you and your wife are a true blessing 🙌
Could you please advise how you got the batter to rise? No matter what I do, the dough doesn't seem to rise one but in the hour that it is spending in the bowl... The yeast foams as instructed...
When I was younger in Jamaica, my great grandmother would give us arrowroot porridge to drive during summer breaks. We would grow it in a patch in our back yard.
1 cup of shreaded/blended arrowroot, 3.5cups of water, half teaspoon of salt and cinnamon, half cup dates or fruit of choice. in a seperate pot add 50grams of butter with 0.5gram of grinded marjawana bud. cook low heat 10mins, Heat arrowroot and contents and stir in pot butter as you bring to the boil. simmer for 15mins. Allow 5mins to cool and 5hours to relax afterwards
I just made this recipe into six hamburger buns, which I shared with friends at our 4th of July cookout yesterday. Everyone loved them. I had gone to the local health food stores and regular grocery stores in search of hamburger buns that didn't have canola oil or sugar or the other things I just didn't want to eat, and found nothing. I actually tried another recipe first, and it came out kinda flat and not very tasty. I found a second keto recipe that was oh-so-complicated, and was about to try it. Then a friend told me about this video. It recipe is simple, tasty, and came out great.
Thank you Dr. Berg. I haven't had bread In 6 months. Will give this recipe a try today. At 64 yrs old, thanks to you, I am down 60 lbs and in the best shape I've been in years. This has become a way of life for me.
The psyllium is great for cleaning out your colon. I just ate a loaf over the last two days and this morning had the most amazing dump. I feel like I've lost 10 lbs in one sitting and have been light on my feet all day. Get some psyllium if you can. You will not regret it!
This bread is out of this world !!!! I can’t say enough good about it. I have made it at least a half dozen times and will never stop. I eat several pieces a day and my weight has continued to drop. My mom used to make homemade rolls every week. She has been gone now for 21 years. The first time I made this bread, I couldn’t believe how much it reminded me of my mom’s bread. Thank you Dr Berg and Karen. This bread is awesome and I really appreciate all you do to help people. Everyone that has tasted it can’t get over how good it really is. It is definitely a winner in my home. My husband is diabetic and I’m Keto.
This bread is baking as I write. The package formation for the ingredients is as follows: Almond flour 1 cup = 24 grams of carbs with 12gram of fiber. Arrow root 1cup = 112 grams of carb with 4grams of fiber Coconut flour 1/3 cup = 23 grams of carbs and 5 grams of fiber The maple syrup...not sure as it was 53 grams of carbs for 1/4 cup, used 2 teaspoons only so ?? The Chia Seed 1Tablespoon was 5 grams of carbs and 3 grams of fiber but that was whole seed and I ground it up so negligible for the 1 1/2 Tablespoon ground The 2 boules weighted 18 0z so that would be 8.8 “total carbs” per oz. I haven’t determined how much of the bread is an oz as it is just now out of the oven. It smells Devine and looks beautiful. I can do this and the man I love has a big grin on his face. Thanks you two for sharing this. Love the interaction between you two. My husband and I have been married 49 years and I am the cook. It reminded me of the two of us in the kitchen when I am baking something he wants! Ha!
Hi @@deborahnarendorf7106, My numbers with my ingredients are a bit different. Almon Flour: 20 Carbs(C) 12 Fiber(F) Arrowroot Flour: 128 C 0 F (my arrowroot flour had no fiber in it, but I think that's strange) Coconut Flour: 20 C 10 F Chia Seed: 5 C 3 F Total: 173 C - 25 = 148 The maple syrup is negligent because the yeast wipes it out. But don't forget to subtract the fiber from the Psyllium: 21 = 127 C Per 18 oz I get a total of 7 Carbs. Of course not sure if any of this is exact. Glad to hear it tastes wonderful. Was hoping the Carbs would have been less. Maybe someone else will more information. Thank you for sharing!
I was just considering giving up grains when this recipe mysteriously showed up in my feed. I gathered all the ingredients and I’ve already made it twice. The only change I made to the recipe was to put a half a cup of coconut flour instead of a third simply, because I couldn’t find the 1/3 measuring cup. it turned out fantastic. I also added sesame seeds and sunflower seeds on top of it to add an extra little tasty crunch. It keeps well. It cuts beautifully when cool. And it does toast very well. I have it with some avocado, or I’ve even seasoned it with garlic and onion powder Toasted it up for croutons in my salad. Excellent recipe
I've just recently discovered Dr. Bergs videos, and after trying numerous keto bread recipes I am really surprised this recipe is truly fantastic- it really is the only one I've discovered that actually taste like bread. Karen gives great instructions (and solid hubby hints) - much appreciated!
What's a hubby hint? It looked like they were arguing behind the scenes and then she drank some wine and threatened to ruin the video if he didn't change his attitude.
@@lorrainelevis4406because the yeast fermentation of the sugar that was in molasses into carbon in the yeast cells. The yeast also generates many vitamins and releases the minerals that were originally in the cane juice.
Just made the bread ...FABULOUS recipe! Put sesame seeds on top of the egg wash and this bread tastes like whole wheat! With some butter & salt - I couldn't tell the difference! Thank you for this brilliant recipe!!
calm down bro the recipe link is up and it has to be baked for 35 to 40 minutes @425F. the internal temperature of the bread should be 205 to 210 F .thanx
2:43 a skill evey man should master ! Turning frustration into laughter. . Every woman deserves a gentleman who understands and behave accordingly. . STOP JUDGING THEM.... appreciate these perfect couple they are made for each other. DO MORE OF THESE VIDEOS it will help many men out there who have no clue how to take care of women. . You guys are beautiful....don't mind the negativity go forward we love you.
I thoroughly enjoy watching all your health education videos and am adding positive changes in the way my husband and I eat and drink and the supplements we take. I type extensive notes up and print them all. My Dr Berg file is becoming our health bible. I am also really pleased and hugely grateful to have come across the stunning recipes you and your beautiful wife, Karen are working so hard to create. I can’t wait to try them. I love the way you are together-natural funny and happy! Good for you and well done to a special couple for all you are doing for the people of this world! Thank you so much💜
So, I have been making this bread for awhile now and love it and have made a few small changes for me, I have doubled up on the salt and added 2 tablespoons of Jamaican curry as it seems to make it taste a bit more "bready" since this recipe tends to be very bland. I double the recipe to save energy and bake 4 loaves at a time. The Chia, Psyllium, Yeast mix gets "rubbery" very quickly and you cannot mix it in with a spoon; it will take 5 to 10 minutes of vigorous kneading to incorporate all of the almond mix to get a fairly uniform "boule" I also do not have a "warm space" to store the rising boule so I just warm my oven slightly and let it rise in there. This recipe also works well with organic onion to make onion bread. This is all my opinion but the original recipe is the best.
What did you do for the rubbery mixture. I had the exact same problem and had to add water to be able to mix it. I thought i was doing something wrong. Why is it that on the video the mix is more liquid ?? 🤔🤔🤔
@@elizabethcalero2404 I just used the rubbery mix as it was and had to mix it with my hands. The next time i mixed it quickly and incorporated it into the mix nwhile it was still on the wet side.Doesn't make much difference I still had to knead it with my hands
@@larosity ohhh....ok, really strange tough. I wonder if it's the type of yeast used that made the difference. Anyway, I will give it another try. My bread was not bad even if i put more water to able to mix it.
I am so grateful for these KETO recipes from Dr. Berg. Love them all! I made this bread last week for the first time and it really is very good. Will be mastering my baking skills with it now. Today I made cauliflower pizza. Awesome. Thank you!
So I try to make the bread twice and the psyllium husk and Chia seeds make it too thick to mix into the flour. I don’t know what I’m doing wrong! I am following the video! I am using Psyllium husk powder and ground chia.
Katarina Simeone I thought they said psyllium, not psyllium husk. Pretty sure there’s a difference but I don’t know. I’m going to try plantain seeds at some point.
This bread tastes great My wife made some modifications and I want to share them with the subscribers on this channel Buy a mini bread loaf pan or two Mix the wet ingredients first (while they are working mix up the dry ingredients After you mix both you can place it in a bowl with Pam sprayed Place a wet towel ofer the bowl. Do not let it touch or it will stick. Place in oven to rise. Form in Mimi pan with parchment paper and Pam sprayed Place back in oven to rise again Then bake at 375 for a longer tome. Checking as you go When you are satisfied put it on wire tack to cool Slice loaf and then cover. It is so good Thank you to the Berg’s for posting this great recipe. Later if any one wants the info I will give the nutritional value of a slice.
That was wonderful! When Karen put the damp cloth over the bowl I was transported back 50 years to when my grandmother would make homemade yeast rolls. She would put the covered bowl on top shelf above her wood stove so it could rise. (She also had a gas stove, but kept the wood one because she liked baking in it) The video was great, I can’t t wait till I can try the bread!
Dr Berg!!! This bread recipe is the bomb!!! Thank you and your wife for the video!!! You have helped me immensely to get myself healthy with all your knowledge!!! We love you!!! Mike & Renee
Love this bread! I bake it in a mini waffle maker (4 minutes each). One recipe makes about 8 'slices' of bread. The nooks and crannies in it catch all the butter. It's delicious!
Ive made a few ‘keto’ bread recipes and this is truly the best tasting! Great crust&crumb. I double the recipe and make a loaf. Once cooled I sliced and freeze. I toast & top with grass-fed butter and celtic salt. Satisfying and delish. Thank youDr.Berg!
I made this bread and it’s delicious. Cut in small pieces, you can toast it in the oven, top with cream cheese and top with my home made raspberry low carb jelly. Yummy in my tummy. Thank you for sharing your recipe mrs berg. 👍🥰
Pollog Gertie as I understand it, as long as it’s sugar (sugar, honey, maple syrup), it will work. It is Food for the live yeasties. So I’m guessing that anything else won’t work?
@@RF-fr7jl Arrowroot carbohydrates are of the fructooligosaccharide type. And they are considered as non-digestible soluble fiber. It is considered as a prebiotic and is attributed to a lot of benefits such as strengthening the immune system.
🙌💕 I might be late to discover you on TH-cam but I’ve done keto and know it’s the most healthiest, alkalizing way to eat. I found you and subscribed on TH-cam. This is my first time seeing you cook with your wife and I am loving it! Please do more!!! Much love to you both.
Keto is actually very unhealthy long term. Listen to Nutritionist and Biochemist Karen Hurd and hear her explain why. If we were meant to burn fat, we'd be built that way. It's unnatural and high in fat which is bad for all of us. Our bodies need carbs just the good kind.
The word boule is French for ball. I'm looking forward to making this! Here is what I found at Wikipedia: [Boule, from French, meaning "ball", is a traditional shape of French bread resembling a squashed ball. A boule can be made using any type of flour and can be leavened with commercial yeast, chemical leavening, or even wild yeast sourdough. The name of this rustic loaf shape is reason the French call bread bakers "boulangers" and bread bakeries "boulangeries".]
I just made it. It’s incredible yummy. I’m not on a strictly keto diet since I don’t have any health problem, but I find you as a great advisor for my health as well as my family. Thank you Dr. Berg.
Hi, Emily. To be on Keto you don't need to have a health problem, it is a lifelong eating "diet". It Keeps you healthy for the rest of your life. Take care.
I thank your wife for giving us a great bread recipe, no gluten. Thank you so much. Mrs. Bergs you are beautiful and very thoughtful to give us such a great recipe.god bless you gus. I love you guys❤
Wow, I just made this, had my doubts, added dried onion and garlic flakes, dried basil, brushed with olive oil and sesame seeds. Love it! Edit: I should say of all the times I’ve made this (4) it’s never risen higher than 1.5”
Olive oil is a low smoke-point oil so not suitable for cooking. Using it on this bread turns it into an unhealthy transfat so it's not a good alternative to the egg coating. Only high smoke-point oils should be used for cooking. These include avocado oil, canola oil, corn oil, peanut oil and coconut oil. These won't transform into dangerous transfats like olive oil will.
I truly enjoy Karen Berg ! She seems so happy and fun in these videos. They're just my favorite TH-cam couple. Both Dr Berg and his wife add so much to the keto community and the health of my family. They're such beautiful people adding such healing information into our world ❗👍🏽
OMG, just made this bread last night. First time (ever) making bread - I let it cool, had my first slice this afternoon with some grass fed butter. This bread will make you Sing 🎶 The texture is perfect. I followed the recipe almost exactly, I used whole chia seeds (that’s all I had) the only thing I would add (personal preference an added Tsp., of salt). Also, I used my pizza stone, which added the nice crispy edges. I’m a happy girl!!! I must be honest, I thought it would be gummy in the middle, it’s perfect. I’ll be making this weekly if not a couple times a week. I’m curious to know how many calories/carbs in one boule?much like the description I don’t want this to interfere with my Keto/IF carb limit. Thanks, Dr. & Mrs. Berg!!!
Omg!! Dr berg is so beautiful soul , looking at him makes my heart pound, I know I'm just kid and he have wife. But I'm not saying this in any inappropriate way. It's just he's so smart and nice human being. And I love his wife too❤️ they both look so cute together 🥰
I just made this recipe today and was surprised by how easy it was to make, and how doughy and soft the bread came out (the exterior was nice and crunchy). Will be making this bread regularly since I've missed it on keto! Thank you for sharing your recipe, Karen and Dr. Berg. Much love xx
Beautifully presented. I thought making bread is really complicated, i changed my mind. Btw your wife is very sweet & that’s as much as you are: Thank you for the wonderful healthiest bread recipe. .❤❤️
Hi, I made this first a couple of weeks ago and it came out "a bit solid". Remade it this week and added some flax seed and kneaded it properly and it has come out soft and bread-like. three days later it is still soft and very edible and oh so good. Still just a bit heavy at the bottom probably, wants more kneading!. Will work on it to get it perfect. Cheers from west oz.
You are a nice couple. Do not take care of the negative comment of envy people. Thank you Karen for your effort to help Eric and us. God bless you. Greta, from Budapest.
It is 7.30 am on 10th October 2019. I am having my coffee and watching this amazing bread being made by Karen Berg. It is my kind of bread. Can’t wait to bake it and eat it with dollops of grass fed butter. Thank you Karen Berg
Karen thank you for sharing this bread recipe. I hope you don't read all the comments but if you do, just remember that many of the people watching this are sick. Once they get well they won't be so judgemental and rude...2 signs of sickness.
I thought bread was permanently out of our lives until I saw this video. Steve and I usually made our own bread, so you can imagine how much we missed it since we went on the keto diet. I was a bit skeptical the first time I made it and so I was very surprised and pleased with the results! (I use the same techniques in kneading and shaping that I had used when making regular bread.) It toasts best in the toaster oven rather than a toaster. Delicious! I use a bread stone in my oven so as to get the bread brown and crispy. I am making our third loaf today and I am now thinking of adding herbs or nuts to the loaf in the near future for variety. Oh, and I make 1-1/2 times the recipe to make one normal size boule. Perfect! Thank you for sharing this recipe! Delia and Steve Bottoms
This is the BEST recipe and I have tried many, especially the newest ingredient, bamboo flour. I haven’t had much success with it and I was about to give up on a keto bread recipe. Being a seasoned baker I was getting discouraged. Now, success ❤️ THANK You to Dr Berg & Karen❤️incidentally my husband is very happy with the results. He was beginning to wonder if I had lost my magic bread making ability. Me too!😅
I love the bread. Doubled the recipe and baked in a bread pan. Got normal sized slices. Couldn't be happier. Did not get to internal temperature. Delicious!!!
Perfect timing, I have been off breads for almost two weeks, and I miss it, I feel great, but would love some good healthy bread! THANK YOU, so much for this, and it is very nice to meet your lovely wife.
Thank you Mr & Mrs Berg for inviting us into your lovely home for this AMAZING bread. I would have loved to been that next door neighbor to come over and sample for the camera!!! Thank you Dr Eric for all the health videos that are packed with so much info that I'm not really left with a whole lot of questions!!!🙂🙂🙂
I have been watching your videos religiously since I discovered them some months ago and I am astounded with your knowledge on the subject matter; you have explained diabetes in a way that I am able to understand it. You will be surprised how many professionals cannot explain diabetes in a way that is understandbable to the lay person, and there are so many contradictary information out there regarding diabetes and the right diet that benefits diabetics as a whole. I am a fifth generation diabetic with pre-diabetes and it would be great to obtain a recipe book, even if it is a PDF or EPUB that my wife and I could follow and to make our own food, cooked from fresh ingredients and hopefully, live a Keto life that promotes a good healthy living, and it would be great to eliminate diabetes from my life altogether.
Hi Karen! Nice to meet you and I am so happy to try this bread!!! I have chronic health issues and what to eat is probably my biggest problem. I am learning though. 😊
I divide the dough in 6 equal portions, than use parchment paper on top and bottom to roll out to desired size, make sure the dough is not too sticky, if you need to add a light dusting of coconut flour, it’s fine. Than carefully flip into preheated non stick pan, lightly buttered, fry until golden and flip and brown the other side! Viola!
First time I made this bread was yesterday, in fact, the first time I have made any bread. I used the bake mode on my air fryer for 40 mins. I am so happy with the outcome, it was great yesterday and wonderful today. I really recommend making this bread, it's so easy and comes out amazing, you would never belive it's carb and gluten free.
@@ChezzyDirt Not it is not carb free, i's Keto up to 50g of carbs per day, I work it out at less than 1g per slice, amazing. You don't want to go carb free as you wouldn't be able to eat vegetables which are essential for health
Hi Dr. and Mrs. Berg, I tired the bread and have been on a pretty heavy keto type of diet because I am 70 and have been very insuline resistant. I thought the taste of the bread was pretty good and it raised nicely, I am sure it is very healthy! I am not Type 2 diabetic by definition but might be one of the A1C undiagnosed people. I ate two pieces of this bread and my glucose spiked to 180 in the first hour and then down to 160 after another hour. My glucose has been as low as 54 in the last week and ketones as high as 2.6 by blood tests on meters. It kicked me out of ketosis to 0.2 ketones from like 0.9 ketones. For me... this is not a great option, maybe later but not now... Thanks for the recipe, Dave
My mom and I have recently decided to go grain free. I made this bread yesterday and I am delighted at how yummy it is! It is great with my eggs in the morning and then also for the occasional sandwich for lunch. I'm looking forward to making pizza with this recipe as well! Going grain free isn't as bad as most think it would be.
@musicmad it is wonderful for sandwiches. Especially if you throw it in the toaster first to warm it up a little. We did make pizza with it a few nights ago and it is fantastic!
I have made this bread 3 times in a week, that's how much I and my family love this bread! Delicious! Thanks Dr. Berg. Making my Keto journey more tasty!
This bread is delicious! It became an instant favourite with our kids. I made a triple batch and froze some for later. Great replacement for regular bread, thank you Dr Berg!
Thank you both for this wonderful recepies, I'm following the advice of dr Berg, taking the vinegar and lemon everyday and now trying to give up bread. So, this recepies you've made is what I was waiting for! Blessings to you both for doing all this for us .
Some are sensitive to gluten. I’m not and have found that if I ground my own wheat berries and only have one slice a day, I do not gain weight, my sugar does not go up and my digestive issues from not having a gall bladder have been fixed.
OMG! I just made this bread! When i put the yeast Chia blob into the dry mixture i freaked out because i let the blob sit by mistake for 3 minutes! Then i saw in ingredients "1 Egg" and i furiously beat an egg and dumped it into the mixture! (Afterwards i realized the egg was for the egg wash on top! I was sure id ruined this thing i spent my Sunday doing . But it looked good after rising for an hour. I baked it 35 minutes. It looked kind of great but i had my doubts. IT WAS FANTASTIC!!! The flavor is so delicious! I LOVE the texture! Now I can't stop eating it and can't wait to make it every Sunday! Thanks so much again Dr. Berg & lovely wife Karen YOU'RE THE BEST!!! (besides your Keto video's helping me lose 66 lbs last year! )
Can't wait to try this whenever I am healed from Candida. Yeast is off limits for me now. I can almost smell the aroma of the fresh baked bread. All ingredients are great except for the yeast.
Agreed Yeast is hard for the body to digest at the best of times, I am pretty sure it can be cut to 4 grams, about half of what was illustrated.. it’s the most I ever use in any bread. You do get a slightly more east European harder bread because it will rise a little less, but if combined with a Dutch oven method the steam helps. Dense breads are generally better flavoured but each to their own preferences. Most people are used to supermarket soft white 🥖 bread and that’s like soap to me…. With zero taste.
The scoring of the dough before baking helps prevent vugs, large pockets of air forming in the baked bread. (Learned that working as a baker for a year. 8->. BTW, the term vug is normally associated with geology. It refers to small to medium sized pockets that are sometimes fund in rocks.)
Great bread! Some additional magics happened too! Yellow damp cloth turned green from the oven after the 1hr rise! Two mini loaves decided to join and become one in the oven, and Karen decided to change her apron to take out that magical bread.
OMG, thank you so much for this, I've been dying at the thought of having to give up bread, I love bread. When I heard the ingredients I could almost taste it already. Great video.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
1 CUP Almond flour
1 CUP Arrowroot flour
1/3 CUP Coconut flour
1 teaspoon salt
1 1/4 CUP warm Water (105 degrees to 110)
2 teaspoons Maple Syrup
2 teaspoons Instant Dry Yeast
wait 10 minutes
2 Tablespoons Psyllium
1 1/2 Tablespoons Ground Chia
let set 2-3 minutes and then whisk
Add to dry ingredients.
Mix.
Knead for 1 minutes.
Put in bowl covered by wet towel.
Put bowl in warm space for 1 hour and let rise.
Pre-heat baking stone and oven to 425.
Cut dough in half and shape into balls.
Use basting brush to brush on egg wash...egg yolk with a little water.
Cut a criss/cross pattern on top with knife.
425° for 35 to 40 minutes
Let Cool COMPLETELY! 😍
So how many carbs are in a slice of bread?
Neesie Davis thank you 🧡
@hulkefarm. There are more carbs in this bread than in regular wheat bread. This whole video makes no sense.
You Rock!
hulkefarm for the entire recipe:
817 calories, 14g protein, 145 NET carbs (fiber subtracted out)
The arrowroot powder is 457 calories and 109 net carbs. I'd leave it out and maybe add another Tbsp of coconut flour and use less water.
It is low glycemic index so as an occasional treat when you just really want real bread this would probably be fine, but I'm not planning to make it a staple as is.
To me, dr Berg and his wife lokk like one of those mythic couples of the 40ies in the movies : they are beautiful, funny, and love each other. ❤ you see what I mean ? This is lovely really ! Congratulations ! You set a wonderful example ❤
Thank you😊
L
Sad to see so many negative comments about his wife, considering that no one actually knows her. We all have our personalities, some stronger than others, but that isn't a bad thing. I have a strong personality as well, but people who really know me, truly know my heart, know the compassionate person inside. My motto is, if you don't have anything good to say about someone, then why even comment. Would you want people who didn't know you, judging you so harshly?
100% agreed
June, I think you just want to talk about yourself and put Dr. Berg's wife down. But this does not stick to her, She is HOT and sexy.
@@majidaebrahim100 shes literally defending his wife any telling people to knock it off. I think you just wanna come in and insult someone for no reason
@@majidaebrahim100: I see no hot and sexy about the woman.
Geez... if she has a “strong personality” or is “unpleasant” to her husband as others have said then I don’t know what the heck they expect. They seem like a perfectly normal husband and wife to me. What are they expecting her to be like??
God bless and protect you and your beautiful family always Dr. Berg! You bring so many blessings and goodness to us, thank you so much!🙏🏻❤️
I have been playing with this recipe for 4 months now. I use a full tablespoon of yeast, I also add a teaspoon of baking soda to dry ingredients. Cutting back to 1 tablespoon of ground chia seed . I also have found adding an extra tablespoon or 2 of coconut flour keeps the finished loaf from being to moist.
The less you handle the dough the better. I shape the ball of dough in a high round ball to rise putting a wet paper towel over it then dish cloth. I pree heat oven and stone to 380 degrees . I carefully turn the bowl over when dough has risen at least one hour. Very gently tuck under edges to make dough ball higher. It goes straight on to hot pizza stone and bakes 55-60 minutes. My kids are sugar and gluten free and love this. I like putting slices of this bread in oven to bake at 350 for 10-15 minutes to use as hamburger buns. This bread is filling and great toast smothered in butter. I usually make 2 loves at a time I use separate bowls for each one. I don’t double recipe. Having been a baker all my life, this is an easy and quick bread without the mess of traditional breads. One other tip is when adding wet to dry. Don’t over mix. I mix only enough to incorporate all ingredients. I have found the dough rises higher and you will see air bubbles in finished product.
thank you so much for sharing.
I tried another tip a gentleman suggested . When he was short on arrowroot by a half cup he replaced it with more almond flour. The read is even lighter and fluffier. I make 4 to 6 loves of this bread a week. Truly grateful for everyone’s experience it helps all of us get the desired results. My quality control testers ( adult kids) are totally pleased with this new adjustment. Guilt free bread is a wonderful thing. Love and happy baking to all!
Thank you for the helpful tips. I am about to make this bread for the first time. Do you think it would turn out ok if I don't add psyllium powder? And did you use whole chia seeds or did you grind them first? I appreciate your input.
@@lucylu4102 I grind the seeds , I usually mix the psyllium and ground chia seeds together before adding to the yeast water. I haven’t tried it without the psyllium but give it a try. Baking at 425 for 35 min on pizza stone has worked the best. I prefer this bread over any keto bread I have tried by far. Let me tell you I have tried many. I have also divided this dough it 5 balls and shape for buns. Great. Makes great toasted cheese. Cheers
Hi Lucy, I did try flax instead of psyllium in one of my loaves the other day. It was ground and I mixed it in with dry ingredients. It is a lot less expensive than organic psyllium powder ,It came out fine. Very little difference in flavor. I am not sure how this adjustment would change carb count. Someone would have to figure that out. I continue to play with this recipe, From reducing arrow root to half cup and increasing almond flower by equal amount. I also use yeast that comes in large packages and store it in mason jar in fridge. Keeps up to a year without going bad. Heck of a lot cheaper than buying the small packets. I prefer to use a full tablespoon of yeast in my recipes for bread where the packets have about 2 1|2 teaspoons. Letting the dough rise in a small bowl with high sides will result in the bread being a higher rounder loaf. Also divided into 5 round balls and shape into buns. Perfect for hamburger..I will cover dough when rising with very warm wet paper towel then dish towel. Hope some of this is helpful. I plan to add cinnamon in a future loaf. Rosemary and garlic powder would be good for herb bread. Also leftover herb bread could be cubed up sprinkled with olive oil and baked for croutons for salads . Happy baking and good health to all
To get the temperature of the water for the yeast right, put two parts cold water ( 2/3rds ) to one part boiling water ( 1/3rd ) into your bowl. It works.
Helpful thanks
Brilliant tip thanks. x
Thank you
That’s 1 and 1/4 cups isn’t it. Water ?
Good recipe l love the bread.
I am in Ghana. I know of only hard flour and soft flour in Ghana.
Where am I going to get the flour From. Thanks
I love the way Dr Berg looks at his wife,. With love and admiration!! Beautiful couple not to mention all the good they bring to us all with their healthy eating and healthy living videos!!❤️💕😘
haha... with love and administration is perfectly put! They are a lovely couple!
Simon Hahahaha!! I meant admiration!!! 😂
I believe you meant "admiration," not administration. He's not her boss, he's not telling her what to do (he's not administering).
I Bet i Know Who Wears The Plants in That House 😃
I noticed that as well. He's truly in love. Nice to see.
Dr. Berg, Your wife is adorable! I hope she will be on more shows. She's so "Real"!!! She's a lot of fun to watch and listen to. She has actually talked me into making bread, when I've never wanted to before! Thank you for this fun video!
Some recommendations (I have made this about 10 times now):
[1] Reduced Arrowroot by 50% & added equivalent amount of Almond flour, in order to further reduce overall carbohydrates. No differences detected.
[2] Optional: Added chopped hazelnuts into the dough. Excellent taste!
[3] For simplicity:
- [a] place the psyllium husk & chia seeds along with all the flours, in the dry ingredients directly.
- [b] take the wet ingredients (water, maple syrup, yeast), after 10 minutes, and incorporate directly into the full bowl of dry ingredients.
==>> Significantly easier to incorporate thoroughly (with a spatula, no hands directly needed) and bakes uniformly.
Silvio Picano, Thank you so much for your ideas!
Why did you do this ? Because it was pulling you out of keto?
Mainly the part of the reduction and substitution of ingredient.
@@jen7025 Arrowroot is 27g net carbs per 1/4 cup versus Almond flour at 5g. I set the recipe to be 8 servings; via carb manager, my changes resulted in 12.3 net carbs per serving, which remains high (I do not measure blood ketone levels). A secondary reason: Arrowroot is quite expensive.
Excellent! I was about to do the same and see how taste is affected. I have a question...I’ve made this bread but need it to rise a little more than it did. Mine seems to flatten when removed from the oven. Do u have any suggestions? And also, have u ever baked this in a loaf pan like sandwich bread? I was planning to double up on the recipe to make bigger bread but wanted to know if the rise will be affected....I found this exact recipe produced a boule that was too flat to turn into sandwiches.
Some haters just can’t stand happiness. Miserable people!!! Nice couple in my view
Hello from South of France, what do you mean by haters?
I just came across this interesting video.
@@mariabanholzer5960 that is so cool-the south of France❣️ Hi from Arizona, USA 😃👋🏻
It’s so pathetic and immature. I love them both💙💙
Yes ♥️the Bergs
Dr Berg & Mrs Dr Berg are wonderfully 💯% Authentic .. so refreshing 😹👍
🙏♥️🕊
I made this recipe for the first time last night and it turned out amazing both in presentation and in taste. My husband was over-the-moon happy, as Dec. 8 will be his 3 month anniversary on Keto (no cheat days!). He has lost 35-40 lbs and looks absolutely fantastic. I have a new husband! Keto has changed our lives for the best. ❤ Love this bread! 🙌
Maria Carpenter the arrowroot flour is extremely high carb... I don't think this is keto friendly :(
@@susun9susun 😢😭
@@MCPatriot7 Dr Berg stated it has a low glycemic index. It's a healthy root vegetable and won't cause a spike in your sugar. Enjoy!
I checked and it has 26 to 28 grams of carbs per 4 tablespoons
Just replace the arrowroot with almond flour :)
We love this toast with our eggs and bacon in the early afternoon. I've made this 3 times now, and just read the comment on adding additional yeast (1 tablespoon instead of 2 teaspoons), adding 2 additional tablespoons of coconut flour, and cutting the ground chia seeds back to 1 tablespoon for a drier and higher loaf
Its cute how Dr. Berg keeps looking at his wife throughout the cooking videos, like he really admires her. Sweet.
lol
the way he is looking at her is more than just admiration - he's not stepping on her toes and letting her carry most of the info delivery - he's just a useful sidekick to the star - his wife 😉😉
@@tomstoob One of the best accessories of a good woman is a good/ successful man!
Dr Berg is clearly the bitch in that marriage
I think he is a bit scared of her😂
She's beautiful, very intelligent, & well mannered with her husband. I think she's just sooo cool & you can see Dr. Bergs fire in his eyes for her. He just loves her. It's ignorance to criticize her.
They are a very cool couple. Nobody's perfect.
Nightbird 😂
Such a cute couple!
She looks like she likes she to do a lot of shopping.
Sorry but on the contrary, he keeps reprimanding her comments .... example on the air bubbles on the yeast... she said ..gas and he said ... keep your comments to yourself and keep the vocabulary clean.
I liked her comments and honestly about getting the recipe online
@@nimaisaren5996 no she does not otherwise she would have stoneware and an oven with a light.
I came up short on the arrowroot on my 3rd loaf and made it up with more almond flour and it was amazing. I also didn't have ground Chia so I used whole seed and it was amazing. Love this bread. It is amazing. I finished up my 525 full planked pushups for the day while I waited for rising, baking and the most painful WAITING FOR IT TO COOL. OMG. But 525 planked pushups at 71 years old ain't bad and that kept me busy, lol.
@@sharonkeith601 thank you Sharon. Trying to break 700 now. So close twice but life gets in the way lol. Btw I always make a double batch big loaf now. Yum.
U put my 50 yrs old hubby to shame with yr plank push up! 2 thumbs up to u! Keep up the good work!
@@noonmanji2086 I wasn't doing this at 50 either lol. I just got inspired after about a month of doing EWOT on the treadmill. I felt so much younger that I decided to do the 100 per day pushups challenge and that was easy, too easy, so I just kept adding a new challenge and then added chin-ups and sprints and then OMAD, Keto, bla , bla. Back to my college weight in no time. Apparently getting in shape is addictive. Who knew? 😎 BTW, I have now done 700 in a day.
i want to be u health wise /strength wise when I grow up-lol!
fiskfarmm SHOW OFF!
I am feeling so much better since I found Dr. Berg! My husband was diagnosed with Celiac after an endoscope and blood tests in January 2024. He’s had no gluten at all since then. 3 months later they did more blood tests and found no gluten in his system. They gave him large does of Nexium the first month and then the recommended dose on box the remaining 2 months. It’s making him feel worse. We’ve stopped it completely and he feels the ACV 2x/day helps more. Anyway I’m so excited to find a bread recipe! It’s been tough going with no bread at all. Thank you Dr. Berg and lovely wife Karen! I call Dr. Berg my doctor in my pocket 👍
She is amazing ,, what added her more beauty is her spontaneity.. I love her way and I love the love between both Dr Berge and his beautiful wife.
God bless you both💐
Wow! Best gluten free keto bread I have ever had. Made it now four times. No belly ache, itchy rashes gone in 3 weeks. Having this bread along with the healthy keto really works.
Does anyone know if it's okay or if it's a good bread to eat if you've got diverticulitis?
Finish was pretty awful...not risen dough overhandled talking; with cornstarch 'n chia turned out a crustry chiffon cake.
Hi! I think I missed oven temp.and baking time. Would you please help me? Thank you!
That’s wonderful!
what about the taste ?
This is a great recipe. I have made it many times now and it's delicious bread. I found that just adding the psyllium husk and chia powder to the dry ingredients initially works just as well and makes the job of mixing the dough easier. I also add a tablespoon of grated parmesan to the dry ingredients instead of salt for a bit of extra umami. A handful of sunflower and/or pumpkin seeds make the bread quite interesting and adds fiber. Overall, a game-changer for people like me who eat low carb but miss bread. Thank you!
Did you still add the arrowroot?
Or ground flax!
@@rosepetal5625 yes, I followed the ingredients as shown in the video other than the differences described in my comment.
What type of psyllium do you buy? I say supplements and I see powders I don’t know what to buy.
Thank you
Thank you for the idea to add psyllium to the dry ingredients! I also bake gluten free goods and started using psyllium husk powder just recently , like 6 months ago. But adding psyllium to water is a pain; it never dissolves and I need to eat bread with pieces of psyllium in it😂.
DR. BERG
That was very special....thank your wife for posting this video.
She's amazing!
@@sailshane 👏👍
Dr. Berg I have diverticulosis/diverticulitis… can I omit the chia seeds to make sure there are no intestinal problems for me?
Great bread recipe! Thx! Quick tip: Leave oven light on while bread dough is in there rising. It warms the oven a few degrees and helps with the rising. 😉👍
Nice tip thanks!
His wife didn't say what temperature the oven should be and how long to cook it for.
She said their oven light wasn’t working but you are correct.
@@ksc743 The recipe gives all the details you need. Just look for the link under the video! 😊
@@gracewright8038 found it thank you! I guess I'm just used to Jamie Oliver videos where he gives all the info as he cooks.
Made this beautiful bread yesterday. Closests taste to the bread we're used to out of other keto breads I've tried before.
So happy! I really love bread and now I don't need to miss it anymore.
Thank you Dr Berg and beautiful Karen
To raise the dough, cover the bowl with plastic wrap tightly. Then the damp cloth should only go over the top of the bowl & plastic wrap...the towel should not be touching the bread. Then the dough will raise higher. No weight should be on the dough~
Exactly what I was thinking! Coz that just makes sense! Thanx!
What good is the towel if on the plastic?
Makes sense! What a team 😊
Put it under the sun until it rise enough
Hello and thank you both for sharing this recipe together. I am now retired from medicine and caring for my wife who has early dementia and has food preferences that are difficult to please at times. Wanting to get more healthy, I stopped making the rustic bread about 8 months ago and have been buying Solo (1 gr carbs per slice). It’s fine, but sure miss making bread and enjoying the taste. I can hardly wait to try this bread. Appreciate you both very much…blessings!
How did your bread turn out. Prayers for you and your wife.
I can’t believe how amazing this bread turned out! I made it for my niece who is coeliac and we all loved it! Thank you so much Karen and Dr. Berg sharing this recipe. I noticed it was posted six years ago but it’s one of the best breads I’ve ever tasted!
That escalated quickly😆
Have you tried baking it in a regular looking metal or glass bread thing? (I don’t know what you call it.)
@@joeblow1942 I just put it on a flat sheet covered with parchment paper and cover it with tinfoil for the first 15 minutes and then take off the tinfoil from the top and let it bake for the rest of the time. I don’t use a pan. Mine is more rustic
@@buknimanna Thank you for replying. If you wanted to, is there any reason why you couldn’t bake it in a bread pan so it looks like a normal loaf of bread?
@@joeblow1942 Yes you can put it in a normal pan but I like the way this turns out as it looks really rustic. I also lather with some melted butter. 😋
This recipe is definitely a keeper. I just made a loaf this morning and the results were fantastic! Really nice yeast flavor, great air pockets, soft texture and crispy crust. I made it baguette style and it was a crowd pleaser.
Thanks Dr. Berg, you and your wife are a true blessing 🙌
I'm curious how are you succeed to make a dough with only 1/4 cup of water. She definitely missed something. 😊
@@eleanorshayeva3747 1:49 "pour in one and a quarter cup". Also, in video description...WET INGREDIENTS: 1 ¼ cup filtered water...
Could you please advise how you got the batter to rise? No matter what I do, the dough doesn't seem to rise one but in the hour that it is spending in the bowl... The yeast foams as instructed...
Just watched the video. At which tempt and for how long has it to stay in the oven! Greatings from Belgium.
A loaf 🤣🤣
When I was younger in Jamaica, my great grandmother would give us arrowroot porridge to drive during summer breaks. We would grow it in a patch in our back yard.
Recipe?
1 cup of shreaded/blended arrowroot, 3.5cups of water, half teaspoon of salt and cinnamon, half cup dates or fruit of choice.
in a seperate pot add 50grams of butter with 0.5gram of grinded marjawana bud. cook low heat 10mins, Heat arrowroot and contents and stir in pot butter as you bring to the boil. simmer for 15mins.
Allow 5mins to cool and 5hours to relax afterwards
@@Ace_life THANKFUL!👍but of course in prison Australia no bud.
How big a patch was it? And how many did it feed?
I just made this recipe into six hamburger buns, which I shared with friends at our 4th of July cookout yesterday. Everyone loved them. I had gone to the local health food stores and regular grocery stores in search of hamburger buns that didn't have canola oil or sugar or the other things I just didn't want to eat, and found nothing. I actually tried another recipe first, and it came out kinda flat and not very tasty. I found a second keto recipe that was oh-so-complicated, and was about to try it. Then a friend told me about this video. It recipe is simple, tasty, and came out great.
When do you use the egg listed in the recipe 😢 🤷🏻♀️
@@gloriahernandez3310use it with a bit of water, mix together and that is your egg wash to brush over the loaves before it goes in the oven
Thank you Dr. Berg. I haven't had bread In 6 months. Will give this recipe a try today. At 64 yrs old, thanks to you, I am down 60 lbs and in the best shape I've been in years. This has become a way of life for me.
56 here!
@@reneepatron1643 congrats to you. Its such a great feeling. I will never go back. Good luck to you!!
I'm 85 and down 168 lbs. Took a few years but I did it!! Thank you Jesus.
I just made this bread without the cilium fiber and it still turned out great. I also substituted the Maple syrup with Honey. 👍
Thank you I was wondering about that. I don’t have psyllium.
Thank you
honey should not be heated
The psyllium is great for cleaning out your colon. I just ate a loaf over the last two days and this morning had the most amazing dump. I feel like I've lost 10 lbs in one sitting and have been light on my feet all day. Get some psyllium if you can. You will not regret it!
@donfs S It loses its health benefits and nutritional value. Honey has very low point of heating without destroying the antioxidants enzymes etc.
This bread is out of this world !!!! I can’t say enough good about it. I have made it at least a half dozen times and will never stop. I eat several pieces a day and my weight has continued to drop. My mom used to make homemade rolls every week. She has been gone now for 21 years. The first time I made this bread, I couldn’t believe how much it reminded me of my mom’s bread. Thank you Dr Berg and Karen. This bread is awesome and I really appreciate all you do to help people. Everyone that has tasted it can’t get over how good it really is. It is definitely a winner in my home. My husband is diabetic and I’m Keto.
Anne Marie bread is NOT keto friendly as it is high carb, but no gluten. Of course you don't have to be keto for weight loss
Thanks for the feedback. I'm going to try this recipe.
M P Uhh pretty sure this is Keto...
This bread is baking as I write. The package formation for the ingredients is as follows:
Almond flour 1 cup = 24 grams of carbs with 12gram of fiber.
Arrow root 1cup = 112 grams of carb with 4grams of fiber
Coconut flour 1/3 cup = 23 grams of carbs and 5 grams of fiber
The maple syrup...not sure as it was 53 grams of carbs for 1/4 cup, used 2 teaspoons only so ??
The Chia Seed 1Tablespoon was 5 grams of carbs and 3 grams of fiber but that was whole seed and I ground it up so negligible for the 1 1/2 Tablespoon ground
The 2 boules weighted 18 0z so that would be 8.8 “total carbs” per oz.
I haven’t determined how much of the bread is an oz as it is just now out of the oven. It smells Devine and looks beautiful. I can do this and the man I love has a big grin on his face.
Thanks you two for sharing this. Love the interaction between you two. My husband and I have been married 49 years and I am the cook. It reminded me of the two of us in the kitchen when I am baking something he wants! Ha!
Hi @@deborahnarendorf7106,
My numbers with my ingredients are a bit different.
Almon Flour: 20 Carbs(C) 12 Fiber(F)
Arrowroot Flour: 128 C 0 F (my arrowroot flour had no fiber in it, but I think that's strange)
Coconut Flour: 20 C 10 F
Chia Seed: 5 C 3 F
Total: 173 C - 25 = 148
The maple syrup is negligent because the yeast wipes it out.
But don't forget to subtract the fiber from the Psyllium: 21 = 127 C
Per 18 oz I get a total of 7 Carbs.
Of course not sure if any of this is exact. Glad to hear it tastes wonderful. Was hoping the Carbs would have been less. Maybe someone else will more information. Thank you for sharing!
I was just considering giving up grains when this recipe mysteriously showed up in my feed. I gathered all the ingredients and I’ve already made it twice. The only change I made to the recipe was to put a half a cup of coconut flour instead of a third simply, because I couldn’t find the 1/3 measuring cup. it turned out fantastic. I also added sesame seeds and sunflower seeds on top of it to add an extra little tasty crunch. It keeps well. It cuts beautifully when cool. And it does toast very well. I have it with some avocado, or I’ve even seasoned it with garlic and onion powder Toasted it up for croutons in my salad. Excellent recipe
I've just recently discovered Dr. Bergs videos, and after trying numerous keto bread recipes I am really surprised this recipe is truly fantastic- it really is the only one I've discovered that actually taste like bread. Karen gives great instructions (and solid hubby hints) - much appreciated!
Not sure how people on a True KETO diet can eat BREWERS YEAST
What's a hubby hint? It looked like they were arguing behind the scenes and then she drank some wine and threatened to ruin the video if he didn't change his attitude.
@@jackantwon9639 Exactly! Made it very uncomfortable to watch the video - for me at least.
agreed. but did she say how long to keep the dough in the oven?
@@lorrainelevis4406because the yeast fermentation of the sugar that was in molasses into carbon in the yeast cells. The yeast also generates many vitamins and releases the minerals that were originally in the cane juice.
Just made the bread ...FABULOUS recipe! Put sesame seeds on top of the egg wash and this bread tastes like whole wheat! With some butter & salt - I couldn't tell the difference!
Thank you for this brilliant recipe!!
Hello, how long did you cook your bread? Thanks
Amanda G My yeast wasn't so fresh - so I let it rise 4 hours or ...until it doubles!
mmmm!
calm down bro the recipe link is up and it has to be baked for 35 to 40 minutes @425F. the internal temperature of the bread should be 205 to 210 F .thanx
houndjog- OK now Im making some too!!! Thanks for the review and the extra touch.. Sounds DELISH!!
2:43
a skill evey man should master !
Turning frustration into laughter.
.
Every woman deserves a gentleman who understands and behave accordingly.
.
STOP JUDGING THEM.... appreciate these perfect couple they are made for each other.
DO MORE OF THESE VIDEOS it will help many men out there who have no clue how to take care of women.
.
You guys are beautiful....don't mind the negativity go forward we love you.
I know i wish to meet one with those good traits.
I thoroughly enjoy watching all your health education videos and am adding positive changes in the way my husband and I eat and drink and the supplements we take. I type extensive notes up and print them all. My Dr Berg file is becoming our health bible. I am also really pleased and hugely grateful to have come across the stunning recipes you and your beautiful wife, Karen are working so hard to create. I can’t wait to try them. I love the way you are together-natural funny and happy! Good for you and well done to a special couple for all you are doing for the people of this world! Thank you so much💜
Absolutely Charming to watch the two of you baking ! I drive 500 to 60 miles a day delivering trucks to Canada so I don't get to bake much !
So, I have been making this bread for awhile now and love it and have made a few small changes for me, I have doubled up on the salt and added 2 tablespoons of Jamaican curry as it seems to make it taste a bit more "bready" since this recipe tends to be very bland. I double the recipe to save energy and bake 4 loaves at a time. The Chia, Psyllium, Yeast mix gets "rubbery" very quickly and you cannot mix it in with a spoon; it will take 5 to 10 minutes of vigorous kneading to incorporate all of the almond mix to get a fairly uniform "boule" I also do not have a "warm space" to store the rising boule so I just warm my oven slightly and let it rise in there. This recipe also works well with organic onion to make onion bread. This is all my opinion but the original recipe is the best.
Too bad sir, your opinion was not in the recipe 😜
@@BhargavSushant Just try it and see if you like the changes; really does not alter the original recipe much😉😉
What did you do for the rubbery mixture. I had the exact same problem and had to add water to be able to mix it. I thought i was doing something wrong. Why is it that on the video the mix is more liquid ?? 🤔🤔🤔
@@elizabethcalero2404 I just used the rubbery mix as it was and had to mix it with my hands. The next time i mixed it quickly and incorporated it into the mix nwhile it was still on the wet side.Doesn't make much difference I still had to knead it with my hands
@@larosity ohhh....ok, really strange tough. I wonder if it's the type of yeast used that made the difference. Anyway, I will give it another try. My bread was not bad even if i put more water to able to mix it.
I was wondering what makes dr. Berg so creative and positive until I saw his wife.. She's just lovely
Wrong
@@willywonka077 what do you know wanka name
@@ruyaabd2538 your a feminist she is rude do you know what condescending means look it up
@@willywonka077 it's actually true.. his wife isnt very nice
@@willywonka077 Troll of the year 😆🏆
I am so grateful for these KETO recipes from Dr. Berg. Love them all! I made this bread last week for the first time and it really is very good. Will be mastering my baking skills with it now. Today I made cauliflower pizza. Awesome. Thank you!
Been making this bread and sharing with friends. When I ran out of chia seeds, I used 2 tbsp of ground flaxseeds. Very good recipe!
good to know , TY. I don’t really like chia seeds. They me okay in this recipe though
So I try to make the bread twice and the psyllium husk and Chia seeds make it too thick to mix into the flour. I don’t know what I’m doing wrong! I am following the video! I am using Psyllium husk powder and ground chia.
How about if you don’t have psyllium? Do you also do another 2 tablespoons of flaxseed?
Katarina Simeone I thought they said psyllium, not psyllium husk. Pretty sure there’s a difference but I don’t know. I’m going to try plantain seeds at some point.
This bread tastes great
My wife made some modifications and I want to share them with the subscribers on this channel
Buy a mini bread loaf pan or two
Mix the wet ingredients first (while they are working mix up the dry ingredients
After you mix both you can place it in a bowl with Pam sprayed
Place a wet towel ofer the bowl. Do not let it touch or it will stick.
Place in oven to rise.
Form in Mimi pan with parchment paper and Pam sprayed
Place back in oven to rise again
Then bake at 375 for a longer tome. Checking as you go
When you are satisfied put it on wire tack to cool
Slice loaf and then cover. It is so good
Thank you to the Berg’s for posting this great recipe. Later if any one wants the info I will give the nutritional value of a slice.
Whats the nutritional value per slice? Is arrow root good in keto?
How long does it need bake 4?
PAM....ummm no.
Trevor Crowley I do please!!
@@bunmisalami5896 no, absolutely not. It has more net carbs than white flour.
That was wonderful! When Karen put the damp cloth over the bowl I was transported back 50 years to when my grandmother would make homemade yeast rolls. She would put the covered bowl on top shelf above her wood stove so it could rise. (She also had a gas stove, but kept the wood one because she liked baking in it)
The video was great, I can’t t wait till I can try the bread!
I think they have a great chemistry together. Thank you for this recipe.
Thank you! I’m glad you enjoyed it!
Dr Berg!!! This bread recipe is the bomb!!! Thank you and your wife for the video!!! You have helped me immensely to get myself healthy with all your knowledge!!! We love you!!! Mike & Renee
Love this bread! I bake it in a mini waffle maker (4 minutes each). One recipe makes about 8 'slices' of bread. The nooks and crannies in it catch all the butter. It's delicious!
So creative! Thank you for sharing 👍
Great idea!!
Great idea to bake in a waffle maker. Thanks
Enjoy!
He is naturally handsome n then he looks at his wife with so much love....ahhh.... heavenly ❤️
Eh
@ad izzle she's nervous, but she did well.
Ive made a few ‘keto’ bread recipes and this is truly the best tasting! Great crust&crumb. I double the recipe and make a loaf. Once cooled I sliced and freeze. I toast & top with grass-fed butter and celtic salt. Satisfying and delish. Thank youDr.Berg!
That’s what I was wondering. How much longer do you bake for? Is it rustic or do you use a loaf pan? Thanks!
@@wendywotring2956I'm wondering the same
This is definitely NOT keto. High net carbs
I made this bread and it’s delicious. Cut in small pieces, you can toast it in the oven, top with cream cheese and top with my home made raspberry low carb jelly. Yummy in my tummy. Thank you for sharing your recipe mrs berg. 👍🥰
I reduced the arrowroot to 3/4 cups, increased almond flour to 1 1/4 cups, and reduced maple syrup to one teaspoon. Works just as well!
@Hineni John3:16 Probably the 28 net carbs per 1/4 cup of arrowroot flour! Been wondering about this one as well.
cheddarpuff can i use my Walden farmers syrup . I don’t use maple syrup
Can you substitute honey for the maple syrup?
Pollog Gertie as I understand it, as long as it’s sugar (sugar, honey, maple syrup), it will work. It is Food for the live yeasties. So I’m guessing that anything else won’t work?
@@RF-fr7jl Arrowroot carbohydrates are of the fructooligosaccharide type. And they are considered as non-digestible soluble fiber. It is considered as a prebiotic and is attributed to a lot of benefits such as strengthening the immune system.
🙌💕 I might be late to discover you on TH-cam but I’ve done keto and know it’s the most healthiest, alkalizing way to eat. I found you and subscribed on TH-cam. This is my first time seeing you cook with your wife and I am loving it! Please do more!!! Much love to you both.
Why is keto alkalizing?
Keto is actually very unhealthy long term. Listen to Nutritionist and Biochemist Karen Hurd and hear her explain why. If we were meant to burn fat, we'd be built that way. It's unnatural and high in fat which is bad for all of us. Our bodies need carbs just the good kind.
I really love the content you bring us, Dr. Berg. Been following you for years so thank you so much.
Thanks for sticking around!
The word boule is French for ball. I'm looking forward to making this!
Here is what I found at Wikipedia:
[Boule, from French, meaning "ball", is a traditional shape of French bread resembling a squashed ball. A boule can be made using any type of flour and can be leavened with commercial yeast, chemical leavening, or even wild yeast sourdough. The name of this rustic loaf shape is reason the French call bread bakers "boulangers" and bread bakeries "boulangeries".]
Magnifique merci pour le leçon d'histoire
I thought so, too.
Merci, Martine. Moi aussi je compte démarrer ce régime. Je suis en train de m'informer sur les principes de base du régime cétogène.
This is one of the most valuable channels on YT
Pedant Patrol yep!
Agreed!
I just made it. It’s incredible yummy. I’m not on a strictly keto diet since I don’t have any health problem, but I find you as a great advisor for my health as well as my family. Thank you Dr. Berg.
Thanks for sharing! I've gotten a little skeptical of some of those keto friendly bread recipes, usually not tasty at all
Hi, Emily. To be on Keto you don't need to have a health problem, it is a lifelong eating "diet". It Keeps you healthy for the rest of your life. Take care.
@@dominusstyx There are no long term studies, so you don't know that. What we know so far is that we feel better and it's easier to manage weight.
I thank your wife for giving us a great bread recipe, no gluten. Thank you so much. Mrs. Bergs you are beautiful and very thoughtful to give us such a great recipe.god bless you gus. I love you guys❤
Wow, I just made this, had my doubts, added dried onion and garlic flakes, dried basil, brushed with olive oil and sesame seeds. Love it! Edit: I should say of all the times I’ve made this (4) it’s never risen higher than 1.5”
Olive oil is a low smoke-point oil so not suitable for cooking. Using it on this bread turns it into an unhealthy transfat so it's not a good alternative to the egg coating. Only high smoke-point oils should be used for cooking. These include avocado oil, canola oil, corn oil, peanut oil and coconut oil. These won't transform into dangerous transfats like olive oil will.
Blah blah blah.
Thank you, glad I wasn't the only one thinking of herb bread ;)
Oh, and avocado oil would better.
@@helenaville5939 Thank you for pointing this out. Olive oil should only be used cold.
I truly enjoy Karen Berg ! She seems so happy and fun in these videos. They're just my favorite TH-cam couple. Both Dr Berg and his wife add so much to the keto community and the health of my family. They're such beautiful people adding such healing information into our world ❗👍🏽
OMG, just made this bread last night. First time (ever) making bread - I let it cool, had my first slice this afternoon with some grass fed butter. This bread will make you Sing 🎶
The texture is perfect. I followed the recipe almost exactly, I used whole chia seeds (that’s all I had) the only thing I would add (personal preference an added Tsp., of salt). Also, I used my pizza stone, which added the nice crispy edges.
I’m a happy girl!!! I must be honest, I thought it would be gummy in the middle, it’s perfect. I’ll be making this weekly if not a couple times a week.
I’m curious to know how many calories/carbs in one boule?much like the description
I don’t want this to interfere with my Keto/IF carb limit.
Thanks,
Dr. & Mrs. Berg!!!
Hoping did you bake a d at what temp?
@@mitchcruz3206 425 degrees for 35 min.
Didn't know butter eats grass
I’ve been making this bread since the day they introduced it to us, I absolutely LOVE it
Omg!! Dr berg is so beautiful soul , looking at him makes my heart pound, I know I'm just kid and he have wife. But I'm not saying this in any inappropriate way. It's just he's so smart and nice human being. And I love his wife too❤️ they both look so cute together 🥰
Agreed! I love Dr Berg 💖💛💜 He loves Karen much, clearly.
And she's lovely too!! 😍
I just made this recipe today and was surprised by how easy it was to make, and how doughy and soft the bread came out (the exterior was nice and crunchy). Will be making this bread regularly since I've missed it on keto! Thank you for sharing your recipe, Karen and Dr. Berg. Much love xx
How many of you are reading comments instead of watching the video.
I was! These two are simply terrible.
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣!!!!!!
Hahahaha...that’s why I often put it in the full view setting...when I don’t want to be distracted..
not me!!!! 😜
That's what I often do, but I do listen lol
Beautifully presented. I thought making bread is really complicated, i changed my mind. Btw your wife is very sweet & that’s as much as you are: Thank you for the wonderful healthiest bread recipe. .❤❤️
Appreciated, thanks for watching! Hope you enjoy making your own healthy bread!
Original recipe is by Kelly Herring in a publication called Better Breads.
Are you saying Kelly Herring was the originator of this recipe?
@@lindawade9647 she already said she found this recipe, did not create it.
Hi, I made this first a couple of weeks ago and it came out "a bit solid". Remade it this week and added some flax seed and kneaded it properly and it has come out soft and bread-like. three days later it is still soft and very edible and oh so good. Still just a bit heavy at the bottom probably, wants more kneading!. Will work on it to get it perfect. Cheers from west oz.
Could you please tell us the temp setting of the oven and the time to bake. Thanks!
@@mirkali You'll find the recipe and oven temps in the video's Description 😋
I made this bread yesterday and it turned out Amazing! Thank you for sharing this. God bless!
You are so welcome!
You are a nice couple. Do not take care of the negative comment of envy people. Thank you Karen for your effort to help Eric and us. God bless you. Greta, from Budapest.
It is 7.30 am on 10th October 2019. I am having my coffee and watching this amazing bread being made by Karen Berg. It is my kind of bread. Can’t wait to bake it and eat it with dollops of grass fed butter. Thank you Karen Berg
It's literally 730 on Jan. 15th and I'm watching this. Lol
Karen thank you for sharing this bread recipe.
I hope you don't read all the comments but if you do, just remember that many of the people watching this are sick. Once they get well they won't be so judgemental and rude...2 signs of sickness.
vanna- no u useless pascivist - its called seeing reality and that is all
@@nicolecrystal6765 Provided you're right. Even still, not anyone's place to run off about it.
@@nicolecrystal6765 Here's some reality. You're a bitch.
Yet here you are proving Vanna Fillion right. 😉
Well guess you are sick for judging people here you don't know
I thought bread was permanently out of our lives until I saw this video. Steve and I usually made our own bread, so you can imagine how much we missed it since we went on the keto diet. I was a bit skeptical the first time I made it and so I was very surprised and pleased with the results! (I use the same techniques in kneading and shaping that I had used when making regular bread.) It toasts best in the toaster oven rather than a toaster. Delicious! I use a bread stone in my oven so as to get the bread brown and crispy. I am making our third loaf today and I am now thinking of adding herbs or nuts to the loaf in the near future for variety. Oh, and I make 1-1/2 times the recipe to make one normal size boule. Perfect! Thank you for sharing this recipe! Delia and Steve Bottoms
i just found out oven is set at 425 not the 350 i have had mine please was 425 okay for you
Is there an alternative to almond flour as I have almond allergy? Thanks
You are multiplying all of the ingredients by 1.5? I thought I might double the ingredients to get a larger or “full” size loaf.
Arrowroot is not Keto friendly. Over 100g of carb in i cup of arrowroot
@@jeannie920 just eat one slice per week and freeze the rest.
This is the BEST recipe and I have tried many, especially the newest ingredient, bamboo flour. I haven’t had much success with it and I was about to give up on a keto bread recipe. Being a seasoned baker I was getting discouraged. Now, success ❤️ THANK You to Dr Berg & Karen❤️incidentally my husband is very happy with the results. He was beginning to wonder if I had lost my magic bread making ability. Me too!😅
This is definitely not keto. Just gluten free. Lots of carbs
I love the bread. Doubled the recipe and baked in a bread pan. Got normal sized slices. Couldn't be happier. Did not get to internal temperature. Delicious!!!
The way doc looks at her. 😍.
She's lovely.. so simple.. no fake lashes no make up no extra stylish talking..
The way he looks at her, yes honey you are right, sorry I said something.
AWWEEE THE WAY YOU TWO LOOK AT EACH OTHER MAKES MY HEART MELT. MAY YOU HAVE THE HAPPIEST MARRIAGE EVER
Perfect timing, I have been off breads for almost two weeks, and I miss it, I feel great, but would love some good healthy bread! THANK YOU, so much for this, and it is very nice to meet your lovely wife.
Thank you Mr & Mrs Berg for inviting us into your lovely home for this AMAZING bread. I would have loved to been that next door neighbor to come over and sample for the camera!!! Thank you Dr Eric for all the health videos that are packed with so much info that I'm not really left with a whole lot of questions!!!🙂🙂🙂
I have been watching your videos religiously since I discovered them some months ago and I am astounded with your knowledge on the subject matter; you have explained diabetes in a way that I am able to understand it. You will be surprised how many professionals cannot explain diabetes in a way that is understandbable to the lay person, and there are so many contradictary information out there regarding diabetes and the right diet that benefits diabetics as a whole. I am a fifth generation diabetic with pre-diabetes and it would be great to obtain a recipe book, even if it is a PDF or EPUB that my wife and I could follow and to make our own food, cooked from fresh ingredients and hopefully, live a Keto life that promotes a good healthy living, and it would be great to eliminate diabetes from my life altogether.
Dr.Berg adores his wife.. just by the way he looked at her 😊
Happy wife = happy life
That apron though. Oh, the oppression. 🤣
@Ipso Facto yep!
@Ipso Facto AGREED
Thelma Bukikun . She looks happy to you ? Really?
Ipso Facto m
Hi Karen! Nice to meet you and I am so happy to try this bread!!! I have chronic health issues and what to eat is probably my biggest problem. I am learning though. 😊
You are a good team. Mrs Berg is equally hardworking & committed to your cause Doctor.
Anjali Rajadhyaksha :
Hey Dr Berg! This recipe also makes the most amazing taco wraps! They roll out easy and stay soft after browning in a pan! Amazing!
What a great idea! Thank you.
I know this is much later, but how do you make the wraps? We use tortillas so much in my household. Would love to find an easy, healthier alternative.
I divide the dough in 6 equal portions, than use parchment paper on top and bottom to roll out to desired size, make sure the dough is not too sticky, if you need to add a light dusting of coconut flour, it’s fine. Than carefully flip into preheated non stick pan, lightly buttered, fry until golden and flip and brown the other side! Viola!
First time I made this bread was yesterday, in fact, the first time I have made any bread. I used the bake mode on my air fryer for 40 mins. I am so happy with the outcome, it was great yesterday and wonderful today. I really recommend making this bread, it's so easy and comes out amazing, you would never belive it's carb and gluten free.
Yeahhh, but it has yeasts in..
@@laimasher8915 So?????
I wouldn't say it carb free, just look at the ingredient deck on your almond, arrow and coconut flour.....
@@ChezzyDirt Not it is not carb free, i's Keto up to 50g of carbs per day, I work it out at less than 1g per slice, amazing. You don't want to go carb free as you wouldn't be able to eat vegetables which are essential for health
@@ChezzyDirt arrow root is definitely carb
Hi Dr. and Mrs. Berg,
I tired the bread and have been on a pretty heavy keto type of diet because I am 70 and have been very insuline resistant. I thought the taste of the bread was pretty good and it raised nicely, I am sure it is very healthy!
I am not Type 2 diabetic by definition but might be one of the A1C undiagnosed people.
I ate two pieces of this bread and my glucose spiked to 180 in the first hour and then down to 160 after another hour. My glucose has been as low as 54 in the last week and ketones as high as 2.6 by blood tests on meters. It kicked me out of ketosis to 0.2 ketones from like 0.9 ketones.
For me... this is not a great option, maybe later but not now...
Thanks for the recipe,
Dave
I love watching these two together! They are the picture of partnership ❤️
True that! 🙌😊
The way he looks at her…priceless💞
My mom and I have recently decided to go grain free. I made this bread yesterday and I am delighted at how yummy it is! It is great with my eggs in the morning and then also for the occasional sandwich for lunch. I'm looking forward to making pizza with this recipe as well!
Going grain free isn't as bad as most think it would be.
@musicmad it is wonderful for sandwiches. Especially if you throw it in the toaster first to warm it up a little.
We did make pizza with it a few nights ago and it is fantastic!
Wow.. I like how she instantly started instead of giving a prelude .. she jumped right into it and very sweetly. They're sweet together
I cannot wait to try this recipe. Many thanks Dr. Berg, also, to your lovely wife Karen ♥️
⭐️⭐️⭐️⭐️⭐️
You're very welcome! Enjoy!
I have made this bread 3 times in a week, that's how much I and my family love this bread! Delicious! Thanks Dr. Berg. Making my Keto journey more tasty!
It doesn't look keto? Arrowroot is starch no? :(
Yeah this isnt keto lol!
This bread is delicious! It became an instant favourite with our kids. I made a triple batch and froze some for later. Great replacement for regular bread, thank you Dr Berg!
Thank you both for this wonderful recepies, I'm following the advice of dr Berg, taking the vinegar and lemon everyday and now trying to give up bread. So, this recepies you've made is what I was waiting for! Blessings to you both for doing all this for us .
Some are sensitive to gluten. I’m not and have found that if I ground my own wheat berries and only have one slice a day, I do not gain weight, my sugar does not go up and my digestive issues from not having a gall bladder have been fixed.
OMG! I just made this bread! When i put the yeast Chia blob into the dry mixture i freaked out because i let the blob sit by mistake for 3 minutes! Then i saw in ingredients "1 Egg" and i furiously beat an egg and dumped it into the mixture! (Afterwards i realized the egg was for the egg wash on top! I was sure id ruined this thing i spent my Sunday doing . But it looked good after rising for an hour. I baked it 35 minutes. It looked kind of great but i had my doubts. IT WAS FANTASTIC!!! The flavor is so delicious! I LOVE the texture! Now I can't stop eating it and can't wait to make it every Sunday! Thanks so much again Dr. Berg & lovely wife Karen YOU'RE THE BEST!!! (besides your Keto video's helping me lose 66 lbs last year! )
Can't wait to try this whenever I am healed from Candida. Yeast is off limits for me now. I can almost smell the aroma of the fresh baked bread. All ingredients are great except for the yeast.
Agreed Yeast is hard for the body to digest at the best of times, I am pretty sure it can be cut to 4 grams, about half of what was illustrated.. it’s the most I ever use in any bread. You do get a slightly more east European harder bread because it will rise a little less, but if combined with a Dutch oven method the steam helps. Dense breads are generally better flavoured but each to their own preferences. Most people are used to supermarket soft white 🥖 bread and that’s like soap to me…. With zero taste.
Maybe instead of the yeast you can add baking powder to make it rise instead and eliminate the maple syrup or honey
The scoring of the dough before baking helps prevent vugs, large pockets of air forming in the baked bread. (Learned that working as a baker for a year. 8->. BTW, the term vug is normally associated with geology. It refers to small to medium sized pockets that are sometimes fund in rocks.)
Great bread! Some additional magics happened too! Yellow damp cloth turned green from the oven after the 1hr rise! Two mini loaves decided to join and become one in the oven, and Karen decided to change her apron to take out that magical bread.
jc,
The aroma of the breads were so enticing that the oven ate one of the boules 🤣🤣🤣
@@skinnydee1886 🤣
thats i was thinking too hhhhhhh
Made this yesterday. Pleasantly surprised. So much better than all the keto bread out there. Thank you Karen and Dr. Berg!
So glad you like it!
How long does it need to bake for? I didn’t hear it mentioned.
@@shiphrahyasharahla7710it’s in the recipe, about 40-45 minutes
Can we not put psyllium?
This is not low carb
Pampered chef sells stone cookware. I bought some years ago and it makes food taste better than metal or glass cookware. Thanks for the recipe.
I find adding the chia seed in with the other dry items mixed up better than adding to water/yeast/psyllium mixture. ❤
Agreed. I did the same
OMG, thank you so much for this, I've been dying at the thought of having to give up bread, I love bread. When I heard the ingredients I could almost taste it already. Great video.
I'm thrilled to have this recipe. Many thanks to Karen for the demo. So helpful! You two are definitely great together!
Great. Hope you will love it. Enjoy!