Looking for keto bread recipe ??
Check the full video review from the proof user who explains in detail below.
PLEASE DO NOT FOLLOW THE RECIPE IN THIS VIDEO AS IT HAS BEEN UPDATED ON 5 SEPT 2019. JUST USE THE VIDEO AS A GUIDE ONLY AS THE METHOD IS THE SAME. PLEASE FOLLOW THE UPDATED RECIPE INDICATED HERE BELOW. ALSO READ THE IMPORTANT INFORMATION BELOW.
The earlier recipe in this video gives inconsistent results and I believe that the problem is too much psyllium husk powder.
Psyllium husk is a form of fiber made from the husks of the Plantago plant’s seeds and is commonly used in low carb baking and cooking as it acts exactly the way gluten does, as glue. Hence, it is a binding agent to prevent the bread from becoming too crumbly. The boiling water helps the psyllium activate its “glue” properties. This makes the dough bulks up and when too much psyllium is used, it tends to be heavy, wet and dense at the bottom. At the same time, when too much baking powder is used, the bread rises rapidly but tends to sink and become hollow inside at the top half, dense and wet at the bottom. Therefore, I experimented with different amount of psyllium husk powder and adjusted the water accordingly and finally found the right formula which resulted in a perfect loaf – no sinking, no hollow top and dense bottom ! I have tried this new formula for quite a number of times and they all came out perfectly. I have also made a bigger loaf by doubling this recipe with great success. If you add 1 tsp of baking soda, the bread will rise better and texture is softer. But if you don’t like the taste of baking soda then you can leave it out.
The other problem is that the psyllium husk must be in powder form for effective result and not husks. Most of them being sold in the market are not fine enough, therefore, we need to grind them in a blender or coffee bean grinder until as fine as possible (volume should reduce by half after grinding) otherwise it would not work. I normally grind them in bulk and store in refrigerator for convenience. Some psyllium husks powder tends to turn purple and some works a bit differently. Hence, it’s good to choose a good quality one by a reputable brand. I understand that NOW and Jay Robb are good ones if you’re in the US. In my home country, Malaysia, most of them are imported from India and I normally buy from a similar brand which I have already tested to be good.
It’s important to weigh the ingredients for better results. Not all cups and spoons have the same measurements. Using a digital scale is the best as it can be set to zero so you don’t have to minus out the weight of the bowls or cups used.
Here’s the updated version of the recipe which yields 16 slices at 1.5 g net carb each. You can easily double the recipe to get a bigger loaf.
The recipe can be viewed and printed at this link;
Total servings = 16
Net Carb = 1.5 g
Total Fat = 4.4 g
Calories = 59
Protein = 2.6 g
UPDATED RECIPE !
Almond flour – 1 ½ cup / 142 gm
Psyllium husk powder (finely grounded) – 2 ½ tbsp / 22 gm
Baking powder – 2 tsp / 9 gm
Baking soda – 1 tsp / 4.5 gm (optional)
Apple cider vinegar – 2 tbsp / 28.5 gm
Eggs – 3 large egg whites or 2 large whole eggs or 3 medium whole eggs
Salt – 3/4 tsp
Boiling water – 1/3 cup / 85 gm
1. Use a spatula and mix all dry ingredients in a bowl until well combined.
2. Then pour in the apple cider vinegar and egg whites and mix until well combined.
3. Pour the hot water in and mix evenly until a dough is formed.
4. Place the dough in a small pan with parchment paper and try to leave the top round and do not press down otherwise the bread will be denser without holes in crumbs.
5. Sprinkle with some white & black sesame seeds or any of your favorite seeds and press them down gently to ensure they stick to the dough.
6. Bake in oven at the lowest rack at 350F or 175C for about 50 to 60 minutes until a wooden skewer comes out clean and the top of bread should feel hard and crusty. It is also done when the internal temperature is about 205 to 210F or 96 to 98C.
7. Cool on rack completely then slice thinly and store properly. It is best to wrap them in parchment paper before refrigerating to prevent moisture.