Keto bread whole foods
Keto bread whole foods , In the next post you can see how my start on the ketogenic diet is going , although I can tell you that with a certain monkey (I want my bananaoooooooooo), but right now I can tell you that this challenge has been worth it just for the bread of the recipe of today.
Keto bread whole foods
I am convinced that I will continue to make this recipe, whether or not I am on a ketogenic diet. Also, I’m going to give the dough a twist to try and make something sweet with it. I don’t want to tell it yet, but one thing has occurred to me, the kind that shakes the paleo world (here’s an evil laugh).
Now seriously, it is a bread that I like and I like a lot. You only have one problem: it lasts well for three days, then it starts to get wet and taste musty. The good thing about all this is that it doesn’t last more than three days for me, because I put it in my toaster, put a little ghee in it, and eat two dozen in one sitting.
Unlike the other keto breads that I have seen on the net, this bread does not contain coconut flour or baking soda. I don’t know what is wrong with me, but I have developed a total rejection of coconut flour and coconut oil (I still love milk), and baking soda is not even close. I can’t take any prescription that takes it. If you have no problem with these ingredients there are quite a few very worthy options on the net.
On Nur’s advice I am going to share with you the recipe of my friend Asterio, who makes what for some is “The best keto bread in the world.” I also take the opportunity to send him a kiss because he is an incredible guy who always knows how to make me smile.
Preparation time for the recipe Keto bread whole foods
The bread in this recipe is perfect for a ketogenic or low carb diet, but the most important thing is that it is delicious.
Ingredients for Keto bread whole foods
125 gr of almond flour
40 gr of psyllium powder
1 teaspoon and a half gluten-free dry yeast
1 tsp salt
3 tsp apple cider vinegar
225 ml of water
3 egg whites
Sesame, poppy seeds, pipes … (to decorate)
Preheat the oven to 175 degrees.
We mix all the dry ingredients (almond flour, salt, psyllium and yeast) in a bowl until we have a homogeneous mixture. We put the water to boil and remove from the heat. Add the egg whites, vinegar and hot water to the flour mixture and beat with the help of an electric mixer for 30 seconds. The result has to be a very fluffy dough.
With wet hands we will form buns of the desired size and place them on a baking paper that we will have painted a little with olive oil. On each of the buns we will add sesame or pipe, pumpkin seeds … to the taste of the consumer and bake for a total of 50 minutes in the lower part of the oven (if they will not burn on top).
Ten minutes before taking them out of the oven, we will turn them over so that they are toasted a little below. You will see that the dough is extremely fluffy.
We will let it temper inside the oven with the door open. I take them halved and toasted … hot bread makes my heart happy.
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