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Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
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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
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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
Almond Flour (amzn.to/3BnHpnw)
Lupin Flour (amzn.to/3krFirW)
Whole Psyllium Husks (amzn.to/2XyIuuz)
Baking Powder (amzn.to/3awk6g7)
Apple Cider Vinegar (amzn.to/3FSFef5)
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I started experimenting with lupin flour and found that its properties are quite unique. It is quite challenging as lupin flour tends to make the bread quite dense, does not rise much and need more liquid. Also, if not combined with other low carb flours, it tastes like soybean or tofu and is bitter too. If I were to do a 100% lupin flour bread, I will have to add some flavors such as spices and sweetener to mask the bitterness.
Lupin flour is milled from the sweet white lupin bean, a legume in the genus lupinus, which is comprised of over 100 different species of lupin. It is naturally gluten-free, low on the glycemic index, low in starch, distinctively high in both protein and fiber, and uniquely low in carbohydrates.
During my experiments, I had to play around with the ratio of lupin to other flours as it not 1:1. I found the right ratio but as the bread tends to be dense and does not rise as much, I decided to whip the egg whites to stiff peaks then fold into the dough and it worked. It rises better and the bread is moderately dense with a soft texture. I actually like this texture with just a spread of cream cheese - so good! And it is crispy when toasted. The best part is that it smells and tastes pleasant without the bitterness. Even if you can taste the bitterness, it will be a tiny hint.
The recipe can be viewed and printed at this link;
docs.google.co...
[Total Servings = 18]
NUTRITION INFO PER SERVING
Total Carb = 6.1 g
Dietary Fiber = 4.4 g
Net Carb = 1.7 g
Calories = 76
Total Fat = 3.6 g
Protein = 5.7 g
DRY INGREDIENTS
Almond Flour = 180 g / 1 1/2 cup
Lupin Flour = 120 g / 1 cup
Baking Powder = 16 g / 4 tsp
Salt = 1/2 to 1 tsp
Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it.)
WET INGREDIENTS
Apple Cider Vinegar = 45 ml / 3 tbsp
Hot or Boiling water = 300 ml / 1 1/4 cups
INGREDIENTS FOR THE MERINGUE
Egg Whites (room temperature) = 8 large egg whites (285 g) (Note: You can also use egg whites from cartons)
Cream of tartar (helps to stabilize the meringue) = 1/4 tsp
Note: It's easier to separate the whites from the yolks when they are cold. After separation, let the whites come to room temperature. Then add the cream of tartar and start beating with a handheld or stand mixer at medium speed until soft peaks then increase speed to high and beat until stiff peaks. It's important to use a clean (free of grease) and dry bowl for beating the egg whites.
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, add all the dry ingredients and mix until well combined. Set aside.
3. In a separate bowl, make the meringue according to the instructions above. Set aside.
4. Add the wet ingredients into the dry ingredients and mix until a soft dough is formed.
5. Add 1/3 first of the meringue to the dough and fold gently to combine. The "fold" method is like scooping up the batter from the bottom. If you simply mix or stir the meringue into the batter, it will affect the rise. It will be quite dry initially when folding the meringue into the dough, but it will get wetter as more meringue is added. Then add another 1/3 of the meringue and fold gently to combine. Lastly, add the remaining meringue and fold gently to combine.
6. Scoop the dough into an 8 x 4-inch loaf pan, greased and lined with parchment paper.
7. Bake at the lowest rack for 60 minutes or until cooked. It is done when the internal temperature is 200F or 93C.
NOTE
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