Keto bread ingredients
Ingredients – Keto bread ingredients
125 grams almond flour
28 grams coconut flour
30 grams ground flax
1 tablespoon Psyllium
1/2 tablespoon baking soda
pinch of salt
2 tablespoons toasted sesame seeds
1 tablespoon chia seeds
1 tablespoon pumpkin seeds
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
240 grams hot water
Keto Eggless Bread
Sliced bread with seeds, low in carbohydrates.
I’ve been wanting to make great gluten-free and keto bread for a long time. This keto egg-free bread has been very tasty, although it does not have baker’s yeast and it has not finished taking away my desire to work a living dough…
Why do I say egg-free bread? Because on the ketogenic diet, most of the breads I see have either egg and yeast or chemical booster. When I was diagnosed with celiac disease, I decided to work on finding a delicious homemade gluten-free bread. I think that I have achieved this goal with different bread recipes .
Keto bread ingredients
Now moving on to the keto diet, even though I don’t plan on eating celiketo bread (you know: gluten-free and keto) on a daily basis, I do miss some toast every now and then. And what I miss the most is the magic of making bread. It is a beautiful, lively process, where the correct proportions and mixtures of flours can give rise to one type of crumb or another.
As you can imagine, I’m going to keep working towards a rich keto bread with baker’s yeast. While I keep trying, I have to confess that this recipe Sweet as Honey I really liked .
Keto gluten-free sliced bread
I have tried it several times. The first time I was surprised by the amount of psyllium in the recipe and although I reduced the amount, I have had to reduce it a lot more. The second test was a total error. Tried making it with baker’s yeast, increased the water, and it was a failure.
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cupcakes with red berry frosting
keto chocolate donuts
buckwheat low carb bread
Today I have tried to stick to the eggless keto bread recipe, although I ended up making several changes:
I have cut the amount in half. First of all out of fear. I didn’t want to throw away any more keto flours that we already know are expensive. You can double the amounts if you want larger, sandwich-like slices of bread. You will have to adjust the baking times (approx. 1 hour), but I am convinced that you will like it.
I have greatly reduced the amount of psyllium. I am a true believer that a good gluten-free bread has to contain psyllium or a fiber to help it. But the excess does not help either and the very rubbery texture I do not like at all. So I have greatly reduced the amount of psyllium. If you want to learn more about Psyllium and its uses or where to buy it, click here .
Finally, I have added some seeds that have given it a fantastic crunchy touch, as well as adding nutrients and flavor. You can put the seeds you want!
The water should be hot, around 40º.
* This recipe is now part of a MEAL PREP video; The idea is to make your mornings easier by preparing some breakfasts that can be kept in the fridge or freezer for several days. You can see the full video HERE .
keto meal prep breakfasts
1 – Done – We start by weighing the flours and all the dry ingredients. We combine them in a large bowl.
2 – done –
We add the water, olive oil and vinegar. We mix until it has been well integrated and no lumps are observed. Put it in a loaf pan with greaseproof paper and let it rest for 10 or 15 minutes while the oven preheats to 200º with heat up and down.
3 – Done – Bake inside the mold, on the rack. Medium height – low for 30 to 35 minutes. I have covered it with aluminum foil to prevent the seeds from burning.
* the baking time may vary depending on the mold, if it is silicone it may take longer. Check with a toothpick if it comes out dry and if it needs more cooking, increase to 45 minutes.