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Keto Bread

Should we forget about bread entirely and let newcomers take its beloved place? Let’s make some keto bread to find it out!

As I currently have some time, I had been surfing on the web yesterday. Attempting to find fresh, exciting thoughts, inspiring recipes that I have never tested before, to astonish my family with. Looking for a while yet could not find too many interesting stuff. Right before I thought to give up on it, I ran across this yummy and simple treat by luck over Suncakemom. It looked so tempting

on its photo, that called for urgent actions.

It absolutely was simple enough to imagine how it’s made, how it tastes and how much my husband is going to like it. Mind you, it is very simple to delight him in terms of desserts. Yes, I am a blessed one. Or perhaps he is.Anyways, I went to the website and simply followed the step-by-step instuctions that were combined with impressive photographs of the operation. It really makes life rather easy. I could suppose it’s a slight inconvenience to take photos in the midst of baking in the kitchen as you may ordinarily have gross hands therefore i highly appreciate the time and energy she placed in for making this blogpost and recipe easily implemented.

That being said I’m empowered presenting my own formulas in a similar way. Thanks for the idea.

I was tweaking the initial recipe to make it for the taste of my loved ones. Need to mention it was a great success. They loved the flavor, the thickness and loved getting a delicacy such as this in the middle of a lively workweek. They quite simply demanded more, a lot more. So next time I am not going to make the same miscalculation. I am gonna multiply the amount .

keto bread recipe was first baked by SunCakeMom

Mix almond flour, psyllium husk powder, baking powder, salt into a big bowl. If psyllium is in seed form measure by tablespoons after grinding it.

Warm water and mix in the vinegar. Alternatively vinegar can be substituted with double amount of lemon juice. Mind not to heat the water above 140°F / 60°C as that temperature activates the baking powder. With a hand mixer gradually mix the water with the dry ingredients.

Mix in the egg whites as well. Don’t get scared of the soft texture. It supposed to be like somewhat sticky slime. Get a bowl of water close to us will allow to wet our hands after each shaping each bread.

Shape the bread. They will double in size but not much in length as width. Those who got used to gluten filled baking will notice that even though the dough is soft, it doesn’t stick nearly as much to our hands as we used to. It’s completely manageable. If a bread tin is available just use that.

Sprinkle Sesame seed on top if desired.

Place the formed bread rolls into the 350°F / 180°C preheated oven for 60 – 70 minutes. Don’t forget to swap sides after about 40 minutes if our oven has the tendency for uneven heat distribution.

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