HOW TO MAKE KETO LUPIN ALMOND BREAD - GLUTEN FREE WITH A NICE TEXTURE AND PLEASANT TASTE !

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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[@lowcarbrecipeideas]

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 !

[@leilachoukal]

Thank you so much and please make more recipes using lupin flour ❤

[@colorfulforesight]

Thank you! I always appreciate you sharing these amazing recipes. You are so creative too.

[@lowcarbrecipeideas]

Thank you ❤

[@jenniferjes8524]

Thanks, will try I have some lupin flour

[@MasterHustler]

Great video. Heads up, lupin flour also makes the best keto roux for gumbo and jambalaya. No more regular flour roux and it works much better than almond flour with actual darkening.

[@cassieoz1702]

Oh that is so good to know. Does it thicken too?

[@edithharmer1326]

Please make more receipts with Lupin flour and Vital keto blend flour. I am a happy Subscriber of your Chanel. Would be great if you could do that! Thank you for sharing. Greetings from Singapore 🌷🌷🌷 Edith

[@lowcarbrecipeideas]

Sorry Edith, all my recipes are free of gluten so I don't use vital wheat gluten. I am still trying to work more with Lupin flour but at the same time, I find that very few people can appreciate this flour. Thanks for your suggestion 😊

[@chenz3746]

I would like this recipe. Where do I print it out?

[@lowcarbrecipeideas]

The description box is below the video. Just click the little down arrow on the right hand side beside the video title and scroll down. If using desktop computer just scroll down.

[@shu0017]

Thanks as always for these great recipes! Is it possible instead of 8 eggwhites to use 4 whole eggs? Or will that ruin the recipe?

[@lowcarbrecipeideas]

If you do not mind the lack of rise, yes you can use 4 whole eggs. The fats from the yolks hinders the rise so the bread will be denser. You can either add all 4 eggs into the wet ingredients OR you can add the yolks into the wet ingredients and whip the whites until stiff peaks then fold into the dough.

[@shu0017]

@@lowcarbrecipeideas Alright, thanks for the answer :)

[@oscarfarfan9693]

Hello! thank you for the recipes:), what brand of psillyum husk do you recomment? I've tried many and my bread comes out dense.

[@lowcarbrecipeideas]

I am located in Kuala Lumpur, Malaysia so the brand will be different. I have been using organic whole psyllium husks from Country Farm (origin is India). It's important to use the psyllium husks correctly otherwise the bread will turn out wet, dense, heavy and sticky. Please check out this video for better understanding; kzbin.info/www/bejne/eoLbq3mOnNtso5I

[@sabahatiftikhar9547]

Can you please make different varieties of keto chips.. please

[@lowcarbrecipeideas]

May I know what do you mean by different varieties?

[@sabahatiftikhar9547]

@@lowcarbrecipeideas with different ingredients:) e.g lupin, coconut, almond flour

[@kaymgee08]

Please show how you get 18 slices!

[@KetoFusion]

Hey, welcome to the world of lupin flour which is what I use always but it's so expensive in Singapore that I can't bake as much as I'd like. I'm wondering if I could ask you about your supplier's cost.

[@lowcarbrecipeideas]

Yeah you're the lupin flour queen hehe.. It's about RM21 to 25 per 500 g pack

[@KetoFusion]

@@lowcarbrecipeideas Could I ask the contact details of your supplier?

[@lowcarbrecipeideas]

@@KetoFusion Sure ! It's Bread And Better @ 017-4202087 or you can check out their website @ breadandbetter.co

[@KetoFusion]

@@lowcarbrecipeideas Thank you very much.

[@lowcarbrecipeideas]

@@KetoFusion You're welcome 😊 By the way, may I know your name? .My name is Elsie Yan

[@melindawiens275]

🌺Thank you for the recipe. It says 1/2 tsp tartar below but 1/4 tsp in the video. Which is best?

[@lowcarbrecipeideas]

Oh sorry it should be 1/4 tsp. I will correct the typo error. Thanks for highlighting 😊

[@Paula-po9kx]

Thank you. I saw a recipe awhile back using Lupin flour, my the time I received mine I’d lost the recipe!!

[@monaismail5470]

Thank you I made it and I liked the taste very much But it was denser than the one in video I don't have cream of tartar Could it be that reason

[@lowcarbrecipeideas]

The cream of tartar helps to stabilize the meringue. You can also replace it with 1 tsp of lemon juice. If the meringue wasn't whipped properly then the bread will not rise as much so it will be denser.

[@monaismail5470]

@@lowcarbrecipeideas thank u I like your recipes

[@lowcarbrecipeideas]

@@monaismail5470 So glad to hear that thank you ❤

[@colorfulforesight]

Here is a playlist to try with lupin flour to help save you some of the guesswork. I think you will find this as so many people experiment like yourself: kzbin.info/aero/PLbNEL6uDXoGzH8ChGpbuOpgEIP4YZBlaR

[@lowcarbrecipeideas]

Ahhh thank you 😊

[@cherbartlett338]

Does it hold up to toasting?

[@lowcarbrecipeideas]

Yes absolutely

[@shahyar234]

what if, don't have lupin flour. How much more Almond flour to use.

[@lowcarbrecipeideas]

The ratios will be different. You can check out this video for the Almond flour bread recipe; kzbin.info/www/bejne/jpi7hWmMbsyrntk

[@shahyar234]

@@lowcarbrecipeideas Thank you. Will do.

[@fatema7817]

Hi mam where can I buy lupin flour in kuala lumpur

[@lowcarbrecipeideas]

You can contact Bread And Better @ 017-4202087 or check out their website @ breadandbetter.co

[@fatema7817]

@@lowcarbrecipeideas Thanks mam😊