AMAZING 1G NET CARB KETO YOGURT BREAD | CRISPY CRUST | TENDER CRUMBS | CRISPY WHEN TOASTED

Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@payhip.com/Low...
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
Links to purchase other products via Amazon
6x3 inch pan (amzn.to/3YAjEEc)
7x4 inch pan (amzn.to/3L9KoZ5)
*********
A keto yogurt bread that tastes mildly tangy with crispy crust, tender crumbs (as yogurt makes the bread soft) and crispy when toasted.
The recipe can be viewed and printed at this link;
docs.google.co...
[Total servings = 18]
NUTRITION INFO PER SERVING
Total Carb = 4.8 g
Dietary Fiber = 3.4 g
Net Carb = 1.4 g
Calories = 53
Total Fat = 3 g
Protein = 3.5 g
DRY INGREDIENTS
Oat Fiber Powder = 120 g / 1 cup (I used NuNaturals)
Finely Ground Golden Flaxseed = 120 g / 1 cup
Baking Powder = 16 g / 4 tsp
Salt = 4 g / 1 tsp
Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume, then weigh it. Please watch this video about psyllium husk and powder for better understanding and success - • PSYLLIUM HUSKS VS POWD... )
Egg White Options:
1. Fresh Egg Whites = 6 large (210 g) (room temperature)
2. Liquid egg white in cartons = 210 g
3. Egg White Powder = 37.5 g + 210 ml room temperature water (This is to reconstitute the egg white powder. If using fresh or liquid egg whites, please omit this water. You can add the egg white powder to the dry ingredients and water to the wet ingredients)
WET INGREDIENTS
Apple Cider Vinegar = 45 ml / 3 tbsp
Unsweetened Plain or Greek Yogurt = 280 g / 1 cup + 2 1/2 tbsp (room temperature)
YEAST MIXTURE
Instant or rapid rise yeast = 16 g / 4 tsp
Sugar/allulose/inulin = A pinch
Very warm water = 120 ml / 1/2 cup (At 113 to 122 F OR 45 to 50 C temperature. This temperature WILL NOT kill the yeast. It is actually very conducive to wake up the yeast from its dormant state and get to work)
DIRECTIONS
1. Preheat the oven at 210 F or 100 C.
2. Add all the ingredients for the yeast mixture into a bowl. Mix to combine then set aside. This step is to check the condition of the yeast. If there are a lot of bubbling and foaming, then the yeasts are good. If not, please change to a new batch.
3. In another bowl, mix all the dry ingredients together until well combined. Remember that if you are using egg white powder, add it into these dry ingredients.
4. Add all the wet ingredients (including the yeast mixture) and mix to combine. If you are using egg white powder, remember to add the room temperature water into these wet ingredients.
5. The dough is moderately firm and sticky. Wet your hands for easier handling.
6. I used a 7 1/2-inch round and tall pan (non-stick) lightly greased and lined with parchment paper at the bottom. It is important to use a suitable pan for yeast bread. The pan should be narrow and tall. If the pan is too big, the dough will spread sideways to fill up the gaps and you will end up with a big but flat bread.
7. Transfer the dough into the pan. Sprinkle with some oat fiber powder to prevent the towel from sticking to the dough.
8. Cover loosely with a towel and proof at a warm area for about 25 minutes or until it is well risen. Here's a tip to create a warm area - turn on the stove fire for a while then turn it off. Place the pan with dough on a baking tray and let it sit on the warmed-up stove. Leave the hood lights on. This warmth helps to proof the dough quite quickly. And you can reheat the stove midway to warm up the area again. You can also proof the dough in a preheated oven at 210F or 100C with a dish of boiling water for about 30 minutes or until well risen.
9. Once the dough has risen nicely, make a few cuts and sprinkle with a tsp of arrowroot powder. This gives a nice rustic look, but it is optional.
10. Bake in the oven for 60 minutes. Increase the oven heat to 350F or 180C. The dough will continue to rise as the heat increases in the oven until a certain point the yeast will die off.
11. Cool completely on a wire rack before slicing.
12. This bread can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it's better to refrigerate earlier for up to a week or freeze for up to 3 months.

[@lowcarbrecipeideas]

1. PLEASE SET THE CAPTIONS TO YOUR CHOICE OF LANGUAGE. CLICK SETTINGS (GEAR ICON) AT THE BOTTOM OF THE VIDEO, CLICK SUBSITILES/CC, CLICK AUTO TRANSLATE THEN SELECT THE LANGUAGE.IF YOUR LANGUAGE DO NOT APPEAR, PLEASE LET ME KNOW IN THE COMMENT. THIS AUTO TRANSLATE FUNCTION WORKS BETTER ON DESKTOP COMPUTERS THAN MOBILE PHONES. 2. PLEASE SEE THE DESCRIPTION BOX BELOW VIDEO (CLICK DOWN ARROW ON THE RIGHT HAND SIDE, BESIDE THE VIDEO TITLE AND SCROLL DOWN) FOR THE FULL WRITTEN RECIPE, LINK TO PRINT RECIPE, NUTRITION INFO AND OTHER RELEVANT DETAILS. THANK YOU !

[@briand5379]

You need your own website with all the good stuff you have.

[@lowcarbrecipeideas]

Thank you 🙏

[@Niki-81811]

OMG ..I wish I could give you hundreds of thumbs up. This bread is so so good. Elsie has gazillion recipes for keto bread but this one is a whole different story..lol. I can confidently say that this is the closest to the real bread. It's so easy to make & the outcome is just amazing. It smells like sour dough & the taste is so similar too & the texture is great too. For me by far it is THE BEST. Even my husband commented on the smell. He said what r u baking,it smells so good. I'm telling u,try it,& I'm sure u will love it. Elsie,this is a home run... Thank u ❤️❤️❤️❤️❤️❤️

[@lowcarbrecipeideas]

Wow ... I am so happy to hear that! Somehow, I knew you would love this bread. Yes, it smells incredible during baking. Thank you so much for your feedback Niki ❤️💖😘

[@Niki-81811]

@@lowcarbrecipeideas 😉🥰

[@karinvaleri7130]

Is this bread moist inside? The sunflower seed bread recipe wad.

[@KetoCookbooksCorner]

*Great looking yogurt bread* 🍞

[@judithlund4346]

This bread looks delicious……..Thanks Elsie for another great recipe. 🤩💕

[@lowcarbrecipeideas]

Thank you Judith ❤️

[@yvonne5343]

I made 2 of your bread recipes this afternoon. Both were excellent! Thank you Elsie.

[@lowcarbrecipeideas]

That's awesome! Thanks so much for your feedback Vonnie🙏❤️😘

[@mayiakashmurr3000]

Which one is the best in your opinion?

[@debbieabibula]

Even though the inside was wet, I sliced it up and baked slices in the air fryer, further crisp up, but can be used. Taste was okay.

[@randomhumans1395]

Just made this successfully… i think this is the easiest of your breads to recreate successfully, the others are too technical. Tastes like typical flaxseed bread, it seems to be great for toasting!

[@lowcarbrecipeideas]

I think with the oat fiber, the flaxseed is less pronounced. Glad it turned out well for you and thanks for your feedback 🙏

[@amandasmith8212]

That's a beautiful recipe, thank you again for sharing this with us. I look forward to making it

[@user-cy9fi4cs4g]

So good ...and so easy !!! Thank you ! 🙂

[@lowcarbrecipeideas]

That's great! Thanks so much for your feedback 🙏

[@edithkonig-berbert9998]

Wow elsie,i will make that today, soooo amazing!!!!! You are the best!!! Many greetings and big hugh ,yours Edith from Frankfurt 😀

[@lowcarbrecipeideas]

Awww... thank you Edith ❤️

[@eliskarutteova2653]

Hello. Second attempt today went much better than my first (five months ago). I'm still using potato fiber, but I ground the flax seeds instead of using bought flax seed flour. I had to add a bit more water again (150 ml, which is half of last time's addition) and then it seems I didn't bake the bread long enough (even after 80 min). The result is dense and moist, but not the colapsed mess like before.

[@lowcarbrecipeideas]

Thanks for sharing your experience 🙏

[@abeertoutounchian1173]

I will definitely try it.thank you

[@eliskarutteova2653]

I purchase flax seed ground all the way to a flour and use potato fiber instead of oat fiber. Someday I will remember, that something about this (most likely the flax seed) makes my dough insanely absorbent. I only used 5/6 of the dry ingredients and 40 ml vinegar, but forgot to similarly adjust the other wet ingredients, so it should have been less thick. I added 30g of melted butter, an egg and at least 300 ml of water before all the dry ingredients got incorporated and the dough reached a passable consistency. It's proofing now. Edit: It looked so beautiful proofed and baking, smelled good too. But 10 minutes added baking time wasn't enough to make up for all the water I had to add in and so with the weight of that water it colapsed, when I flipped it on the coolig rack. The crust tore when I tried to move it and I saw it was still wet inside, I put it back in the oven for another 15 minutes. Now I ate some toasted but that didn't dry it to my satisfaction so I will slice it up and bake the slices. Even though I ran into these texture issues, the taste itself is great.

[@bigmaristuff]

Baking is a science as opposed to cooking which is an art. When baking, It is best to stick to original recipes as precisely as possible.

[@eliskarutteova2653]

@@bigmaristuff The baked slices were dense but otherwise good. Sometimes the ingredients one has on hand are close but not quite the same as the original recipe, trying anyway is an adventure.

[@Niki-81811]

Waow Elsie,this looks out of this world beautiful….for sure it’s a must try. I will try to make it this week. I still have to try your vanilla cake . I had a busy weekend & another busy one coming up. So let’s see 😊but definitely I’m gonna make them both very very soon & will let u know❤

[@lowcarbrecipeideas]

Thanks, my friend ❤️

[@sreddie1]

awesome. thanks ! gonna try it today

[@riazhosseini563]

Great as always thanks for sharing 🙏

[@ginangan8892]

Wow will try it,thanks

[@bookerpeeyoutube]

Hi Elsie. Have loved your recipes since the beginning. So happy for your success and books! Can you pls share which yeast you use? (Am in Malaysia ❤️) Thanks 🙏

[@lowcarbrecipeideas]

Awww.. thank you, Jocelyn ❤️ I use the brand called Mauripan and the packaging is yellow in color

[@jenniferjes8524]

Thanks

[@dillydanny-o8807]

Can’t wait to try this!! I’d like to use my homemade kefir instead of yogurt, if you think that substitution would be ok? I can let it ferment a bit longer to get a thicker texture more like Greek yogurt as long as the extra tanginess/acidity isn’t an issue.

[@lowcarbrecipeideas]

Sorry, I have not tried that before, so I am unable to advise 🙏

[@dillydanny-o8807]

@@lowcarbrecipeideas I’ll let you know how it goes! Generally I’ve had success using it as a substitute before especially in recipes that require buttermilk or an acid.

[@epclady]

Every time I see a recipe with 6 eggs/ whites I click away 😂. It’s simply not worth the expense however delicious it looks. Other than that, I love many of these recipes.

[@spoolsandbobbins]

Get some chickens 😉

[@MsLadypage]

You could try buying a carton of just the liquid egg whites I suppose. 😊

[@darz_k.]

That's cheap.

[@pinehillart]

She does give the proportion for liquid egg whites in the recipe notes. You don’t have to use fresh eggs.

[@dianaperez814]

Exactly I agree! 😅

[@judysbakeryandtestkitchen1654]

Looks really great. I’m wondering if you could create those two ingredient bagels with yogurt. Every time I try, I don’t have success

[@lowcarbrecipeideas]

Yes, I think it should work. Are you looking for a yeast or non-yeast version?

[@judysbakeryandtestkitchen1654]

@@lowcarbrecipeideas The ones by Weight Watchers were made famous. And they did not have yeast.

[@ruthdaneman2369]

Same here eggs are super expensive now in England.

[@mrsmc2612]

I can't wait to try this! I get so excited about your recipes. Is it sticky because of the flax?

[@lowcarbrecipeideas]

Thank you! Yes, the sticky dough is caused by flaxseeds and psyllium husks.

[@speakablegifts]

I bought the store bought ground flaxseed, and after that saw on a recipe that you grind your own. Is there any adjustment I need to make because of this? Also, I don't seem to have any of the tall pans I see in the recipes and I hate to go out and buy more pans yet. I'm assuming a 4 by 8 or 5x9 will be ok? Thanks for all the effort you have put into these recipes. I'm trying so hard to find lower carb breads for our health's sake.I've ried a few keto quick breads so far, but haven't found the "right" one yet.

[@lowcarbrecipeideas]

Yes you can try the preground flaxseeds and use loaf pans except that they won't rise as much.

[@speakablegifts]

@@lowcarbrecipeideas Thanks for the reply!

[@DilvaSousa]

It looks delicious!!! Have you ever worked with bamboo fiber flour? We have oat fiber in Brazil, but it´s more expensive than bamboo fiber...

[@lowcarbrecipeideas]

Unfortunately, bamboo fiber is not available in my home country. But I have received feedback that you can replace oat fiber powder with it

[@ROSASILVA-fh4ww]

Vdd. Comprei fibra de aveia e foi caríssimo.

[@DilvaSousa]

@@ROSASILVA-fh4ww então, fibra de bambu não é barato, mas é mais barato que fibra de aveia.

[@ROSASILVA-fh4ww]

Onde vc comprou fibra de bambu ?

[@DilvaSousa]

@@ROSASILVA-fh4ww mercado livre ou ingredientes online

[@Alisonsee]

Hi Elsie is egg white powder and egg white protein powder can be used interchangeably ? Or are they the same?

[@lowcarbrecipeideas]

They're the same actually

[@Siddiqa_h]

Thanks this bread looks amazing 😋. Where can I get oat fiber? Tried looking for it. I live in USA.

[@lowcarbrecipeideas]

I tried to provide a link from Amazon but most of it are out of stock. You can check any online stores 🙏

[@asel4872]

27 g whole psyllium husk، please did you weigh it before or after grinding it?

[@lowcarbrecipeideas]

Please weigh after grinding. Also please ensure that it's ground until half its original volume, not more or less. Check out this video to understand better about psyllium husk and powder for better success; kzbin.info/www/bejne/lZPRdKqrmcx5qpY

[@asel4872]

​@@lowcarbrecipeideas Thank you 🌸

[@alanacreates]

😢😭I'm so sad! It failed! I had such high hopes after reading great reviews, after watching psyllium video and grinding the husks, after yeast bubbled and frothed, after wonderful yeasty smell and matching look of dough to video... but it only increased in size a very small amount, and center was wet and dense and dark... not the light coloured, dry inside with air pockets that your video showed. And then I toasted it... but it didn't actually toast, it just got warm. I feel like there is a puck in my gut. I wish I knew what went wrong so I could achieve the success that others have had with this recipe...😖😞

[@lowcarbrecipeideas]

Most keto bread issues are caused by improper use of psyllium husks. May I know what psyllium husks you used? If using whole psyllium husks, did you grind until half its original volume, not or less. This is important as it will affect the absorption of water. Also, did you weigh the ingredients for accuracy?

[@alanacreates]

@@lowcarbrecipeideas yes. as i mentioned, I watched your psyllium video and ground the husks down. for your other question, i do not own a kitchen scale, but levelled off measured ingredients.

[@rashajawad9954]

❤️🌹I do love all your recipes, but I have a mold of 7 inches and a height of more than 3 inches. Is this suitable for the recipe?

[@lowcarbrecipeideas]

Thank you ! Yes you can try using it.

[@rashajawad9954]

@@lowcarbrecipeideas ❤️🌹🥰

[@rashajawad9954]

I have one more question if you don’t mind . The sugar you mentioned allulose or inulin??? Because I have wholesme allulose

[@lowcarbrecipeideas]

@rashajawad9954 I used a pinch of regular cane sugar. This will be consumed by the yeast and converted to carbon dioxide to make the texture lighter so it will not affect the carb content at all. If you use Allulose there won't be much activity but as long as there are a bit of bubbling then you know it's fine. Frankly I have not used inulin but it is keto friendly

[@rashajawad9954]

@@lowcarbrecipeideas thank you so much . I tried the recipe yesterday, and I used allulose sugar, and I noticed that bubbles formed, and after finishing the baking, a beautiful and puffy ball came out. I left it to cool, and today I cut it, but I noticed some moisture inside it, despite its delicious taste, so I roasted the pieces in the oven and it became delicious toast. If you can give me advice why Inside the bread, even a little moisture?

[@heidisunshine2003]

❤

[@randomhumans1395]

Do we need to let it rise before going into the oven?

[@lowcarbrecipeideas]

Yes as shown in the video and in the written recipe

[@alanacreates]

if splitting into smaller single serving mini-loaf pans, can you recommend revised temp vs bake time? each one is about 2 inches wide x 4 inches long x 1 inch high. by looking at your video I should only fill 1/2 way?

[@lowcarbrecipeideas]

The temperature should be the same but baking time can be reduced to 35 to 40 minutes. Yes fill it until 1/2 or 3/4 to allow space for the dough to rise during proofing

[@moniquehoule3488]

Hello Elsie, Is this recipe in your Ultimate Keto Bread cookbook?

[@lowcarbrecipeideas]

Hi Monique, this recipe was developed after the Keto Bread cookbook. But it's in the The Ultimate Keto Cookbook (my 3rd book) together with other recipes developed after the bread cookbook.

[@wiepan3558]

Does the allulose cause the yeast to bubble? Does erythritol (or Lakanto monk fruit) also cause the yeast to bubble up? Thanks!

[@lowcarbrecipeideas]

You can use any sweetener but the yeast activity may not be as active as when using regular sugar. As long as there's a bit of bubbling then it's fine

[@debbieabibula]

I tried this recipe, there was a nice crust on the outside but the inside was so wet. I baked at the right time, phsylum husk was passed through the coffee grinder, correct measurements, do you know what could have been wrong?

[@lowcarbrecipeideas]

Did you use whole psyllium husks or preground psyllium powder?

[@debbieabibula]

@@lowcarbrecipeideas Yes I did but I passed it through my coffee grinder to reduce the volume. Was there something else I needed to do?

[@lowcarbrecipeideas]

@debbieabibula When you grind the whole psyllium husks, it's important to measure that it's down by 50%. If you over grind it, the texture will become too fine then using the same amount will be too much. If you are using pre ground psyllium powder it is completely different. No grinding required as it is super fine and only a small amount is required around 1 to 2 tsp. Please check out this video for better understanding and success; kzbin.info/www/bejne/lZPRdKqrmcx5qpY

[@OkOk-zu9vh]

Por favor por qué puedo sustituir la fibra de avena?

[@lowcarbrecipeideas]

Unfortunately, you can't substitute the ingredients, but I will be experimenting with other flour options. If successful I will publish videos here 🙏

[@OkOk-zu9vh]

@@lowcarbrecipeideas Me lo puedes traducir?

[@alanacreates]

PLEASE CLARIFY: When your recipe says 3 TBSP psyllium husk (ground to half volume)... does that mean measure 3 tbsp and grind down to 1.5 tbsp to put in recipe? or does that mean measure 6 tbsp and grind down to 3 tbsp to put in recipe? ty for your help!

[@debramccawley1714]

She said to take 3 tablespoons of psyllium husk and then grind it to half the volume.

[@randomhumans1395]

Hello! Any idea on how to make it taste less like flaxseed? Or alternative recipe for similar results?

[@denisec6577]

Golden Flaxseeds have a more mellow flavor. The vinegar helps cancel any fishy taste. Measuring everything by weight is super important. A little touch of sweetener helps too. Try a few stevia drops. Use regular sugar to wake up your yeast. The yeast eat the sugar. But still add a little bit of stevia. I hope this helps. Don’t forget the salt, it also really helps the flavor.

[@barbarachen1428]

I only have nonfat greek yogurt on hand. Will this work, or did you use full fat yogurt? I want to be exact on my first try because it's so disheartening to fail on breads. Thank you! Looks amazing.

[@lowcarbrecipeideas]

I used full fat Greek yogurt but non-fat should work too

[@veronicapena-varela5384]

​@@lowcarbrecipeideas Hello❤ I want to make this recipe but the only yogurt I have is a dairy-free unsweetened coconut yogurt by the brand SO DELICIOUS. Do u think this will work?

[@lowcarbrecipeideas]

@veronicapena-varela5384 Frankly I have no experience with this yogurt but I think that if the consistency is the same as regular yogurt, it should be ok. If you do try it, please let me know how it turns out 🙏

[@veronicapena-varela5384]

@@lowcarbrecipeideas I will and ty for responding back so quickly 😍👏👏

[@sreddie1]

how do i make it so it doesn't fall a lot after i pull it out of the oven?

[@lowcarbrecipeideas]

The most important thing is to ensure the correct use of psyllium husks in order to successfully bake all keto bread. Please check out this video to understand about psyllium husk and powder; kzbin.info/www/bejne/lZPRdKqrmcx5qpY

[@karinvaleri7130]

Is it moist inside? The sunflower seed bread was😢

[@alanacreates]

what is purpose of sprinkle of oat fibre? what happens of skipping this to make grain free (and to avoid oat allergy reactions)?

[@lowcarbrecipeideas]

The purpose is just to create a rustic look, but it is totally optional. Alternatively, you can use arrowroot powder as mentioned.

[@donhuff2581]

How tall for the pan? I have a 7.5” x about 3” pan. Will that work?

[@lowcarbrecipeideas]

Yes that should work

[@pdeb70]

How long do you cook the bread after turning the temperature up to 180 degrees? Thanks

[@lowcarbrecipeideas]

60 minutes as mentioned

[@suni2421]

So for y'all flax seed lovers yey. However I KNOW I'm NOT the only perso n who gags at the words flax seeds...can you make one WITHOUT flax plz? Thanks

[@lowcarbrecipeideas]

If you watch my video on Keto Bread Baking Tutorial, you will understand that not all low carb flours are suitable for all recipes. For this recipe oat fiber and flaxseed worked very well in terms of rise, texture and taste. I have tried with sunflower seeds but it tasted weird. So far only sunflower seeds, flaxseeds, and oat fiber rises well with leavening agents. Almond and coconut flour are very dense hence, do not rise well at all even with yeast. But coconut flour combined with flaxseed rises quite well. Almond flour is the worst in terns of rise even when combined with other low carb flours. So actually, it depends on the characteristics of the flour.🙏

[@suni2421]

@@lowcarbrecipeideas thanks, guess no bread for me 😣 I ll go back to my seed bagels those r the best.

[@888milovar6]

Is oat fiber powder bran? Thank you

[@lowcarbrecipeideas]

No. Oat fiber is the hull or outer shell of oat grain, and it is insoluble fiber. It has zero net carb and is 100% keto friendly.

[@jedwards1313]

Could I use sour cream instead of yogurt?

[@lowcarbrecipeideas]

Frankly l, I have not tried that, but I think it's doable except that I am not sure whether the texture will be the same. If you do try it, please let me know how it turns out 🙏

[@eylemsoyugenc4871]

I tried it yesterday. The outside looked good but the inside was all gooey. My yeast test was successful and fluffy, I dont understand where I went wrong. Can you please help 🙏

[@lowcarbrecipeideas]

Did you use whole psyllium husks or preground psyllium powder? Most issues are due to the psyllium husks so please check out this video for better understanding; kzbin.info/www/bejne/lZPRdKqrmcx5qpY

[@eylemsoyugenc4871]

I watched this video beforehand and ground the psyllium husk accordingly.. 😢

[@berniesully9173]

Looks VERY spongy so not wasting time or money on this one

[@lustyjulie1]

would this work in a standard 8 x 4 loaf pan, or a 9 x 5" ??

[@lowcarbrecipeideas]

You can use either one. But with a taller pan they will rise higher. If that is not an issue then there's no problem.

[@farzanafiroz1958]

Anytime I use psyllium husk in recipes, it's a total fail.

[@lowcarbrecipeideas]

You're not alone. That's why I came up with this video for better understanding and success. I have received positive feedbacks that this video is a game changer. Once you get the psyllium husks right, you will have no problem 😊 kzbin.info/www/bejne/lZPRdKqrmcx5qpY

[@karensavageau4622]

So you weight out 27g of the whole psyllium husk first then grind it?

[@lowcarbrecipeideas]

Please weigh after grinding.

[@denisec6577]

@@lowcarbrecipeideas Elsie, I don’t understand why, if I first weigh the whole psyllium husk then put that weight of whole husk into a measuring cup, then grind the husks to half volume of the measuring cup, then add that to my recipe. It’s still the psyllium husk by weight that the recipe calls for, but ground to half volume. Shouldn’t it work the same as husks that have been ground to half volume then weighed?

[@lowcarbrecipeideas]

@denisec6577 Yes, you can do that too as you will get the same result. But you can also grind more for convenience and store in the fridge so anytime you need to use, just weigh out the amount you require

[@denisec6577]

@@lowcarbrecipeideas , Thank you for your quick reply, Elsie! I hope your son is recovering well. That was a terrible accident. ❤️

[@lowcarbrecipeideas]

@denisec6577 Yes he is on the road to recovery. Thank you for your well wishes, Denise 🙏

[@TheNutbrittle]

Is it necessary to add the baking powder ?

[@lowcarbrecipeideas]

Yes because low carb flours are gluten-free, heavy and moist so even with yeast, it does not rise magically like gluten flours. Hence, the baking powder is necessary to help with the rise.

[@TheNutbrittle]

@@lowcarbrecipeideas Thanks. I'll try it next time. By the way, I found sourdough flour! You only need to use about 5%, so the result is still relatively low carb. Don't you find oat fiber flour cardboard-like in taste?

[@inhalethefutureandexhaleth7014]

@@TheNutbrittle please share sourdough flour

[@TheNutbrittle]

@@inhalethefutureandexhaleth7014 There's this brand Biogan organic sourdough powder made from the Scandinavian type of rye flour. I live in Denmark, and I'm not sure if you can source it outside of Scandinavia and some European countries.

[@patwalkins2061]

Love the texture but too many eggs.

[@m7mdao]

Expensive recipe 💔

[@GloryCarrier22]

Is this gf?

[@lowcarbrecipeideas]

Yes. All my recipes are free of gluten, grains, wheat and sugar

[@GloryCarrier22]

@@lowcarbrecipeideas thank you