Okay – I have been asked to blog this bread for a long time. I have held off for a few reasons.
Mostly, I wanted to test it out in the kitchen a handful of times first.
The other being one of the ingredients. So, without a huge in depth research based essay and sugar and yeast I am just going to tell you this and you make a decision for yourself if you’d like to make and try this bread or not… as with all things keto that sit on that yes/no/maybe fence. This recipe has 1 tsp of sugar in it. The sugar is mixed with the yeast to activate the rise. It has VERY little impact on the carb count in this bread and long story short – yeast eats sugar (before it even gets mixed into the dough) – so, while I calculated the macros with the full tsp of sugar – the jury is out if even that much is actually metabolized in the bread. I created this recipe because I had tried a half dozen other low carb breads and couldn’t get a good rise. I’m not going to lie – this one passes the sniff test, it is flexible like “real bread” and it gets a decent rise as well as having one of the most bread-like flavors of most recipes. I created it for my children – I don’t miss bread badly enough to have it. I made it to get my children through the “sandwich” phase. When I was finding pieces of this (kind of pricey to create) bread sitting around with the peanut butter or meat licked or picked off, I knew we had made it over the hump… I no longer make this, I have actually given the last two loaves away to keto friends. But, if you are just “low carb” and not keto, or you need a crutch to get through, this is your recipe you have been looking for. Enjoy!
*Pardon the cell pic – I haven’t baked it and taken shots with the fancy cam! 🙂
What You Need
1 ¼ cup almond flour (not meal!)
¾ cup psyllium husk powder – I highly recommend NOW brand, others tend to leave a purple hue in your baking.
1 cup whey unflavored powder (THIS is the cleanest brand you will find – no soy)
2 tsp baking soda
3 tsp xanthan gum
1 tsp Pink Himalayan Salt
12 oz egg whites
1 tsp cream of tartar
3 egg yolks
2 tsp apple cider vinegar
3 tbs bacon grease
1 packet fast rising yeast
2 tbs warm / hot water
1 tsp sugar
Place all dry ingredients your food processor- pulse until well blended and fine. Set aside.
Put egg whites and cream of tartar in your stand mixer (I use a Kitchen Aid – at the very least you need a handheld electric mixer). Mix until you have peaks on your egg whites. For added effect, freeze your mixing bowl for a few minutes first.
While peaks are forming mix yeast, water and sugar – it should create a little rise in 5 min.
When whites are stiff and peaky – add yolks and apple cider vinegar and yeast mixture. Mix for a few seconds. Do not let the whites collapse completely, just a couple rotations in the mixer.
Then add 1/2 the dry mixture, mix for a few seconds. Add the rest. mix until it is doughy. Pour into well greased bread pan, smooth dough across the pan.
Bake at 325 for 45-60 min (it should look dry, brown and slightly crisp on the outside).
Let it cool on a baking rack, then slice thinly – I make 22-26 slices per loaf.
It is also great to aim for 22 thin slices with thick ends and cut the ends into tiny squares, dry them out and season and bake them into keto croutons!