HOW TO MAKE THE BEST KETO COCONUT YEAST BREAD - GRAIN FREE, WHEAT FREE, GLUTEN FREE & SUGAR FREE !

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more. Please see description box below video for the full written recipe, nutrition facts and important information so that you have a better understanding and results. If you're not familiar with psyllium husk powder, please see the description box of another video titled HOW TO TURN PROBLEMATIC KETO BREAD INTO THE BEST KETO BREAD so that you understand the role of psyllium husk and how to use it effectively for better results. Please note that it's important to weigh the ingredients for accuracy. Thank you !

[@adieightyseven]

My macros didn't come close to yours. Mined came closer to 1800+Cal's with just over 2 grams of net carbs per slice assuming at 20 slice split

[@sharmilachandool4603]

Can I use xanthan gum instead

[@lowcarbrecipeideas]

@@sharmilachandool4603 You can try but I am not sure whether the texture and quality wd be the same. The ratio is 1 tsp xanthan gum to 1 tbsp psyllium husk powder

[@PortCanon]

lowcarbrecipeideas, Just wanted to report that I made your recipe. This was by far the best LowCarb bread recipe I have sampled. 💯 It was not eggy at all (and I wouldn’t mind if it was). The coconut flavor was faintly perceptible. I can’t get over HOW THIN you can slice this and it still holds it’s integrity (I also can’t believe HOW THIN my wife and I have gotten since going LC this year). Oh, Baby! I couldn’t wait to toast it and lavish it with butter 🧈🍞✨🤗 I do have a special request: Could you please show me how to make a proper Keto Bagel? 🥯 I really miss having an egg bagel. Thank you, thank you! 💞

[@lowcarbrecipeideas]

@@PortCanon Oh wow.. that's so great to hear! Glad it turned out well for you. Well done! I do have a keto Bagel video here using Coconut flour and they're awesome

[@Renata.Renee.]

This bread ... oh my God... the best keto bread by far. I made all the steps as you did (actually I skipped the last and the hardest one: to wait to completely cool down) ,it rose as your bread did, the whole house smelled like real bread, only my bread turned brownish from the inside (but it is due psillium husk, I tried a new one and this one tend to color in chockolate brown color). The taste is almost like a real bread, like a real deal , there is no coconut or egg aftertaste,nor psillium husk aftertaste (I don't like the psillium smell and taste). I couldn't help myself and tasted it warm and it was perfect,slice by slice, I ate 1/4 of the whole bread. I made sandwiches,and I didn't tasted the real taste of sandwich since "classic ones" with real bread, and this bread "justifies its existance" for "real deal sandwiches". I felt like a child, honestly . Thank you dear again for all your effort 💖 you really made me happy 😇

[@lowcarbrecipeideas]

Awww... love your feedback so much ! Really made my day ! Suggest you try another brand of psyllium husk powder. I understand in US, Jay Robb and NOW are good brands. Once again, thanks for your wonderful feedback ❤❤❤

[@Renata.Renee.]

@@lowcarbrecipeideas I am from Serbia, we have few brands of psillium husks, I've tried two brands by far. The first one was white,this one is brownish...but honestly, let it be my biggest problem and I am happy 💖 Thank you again,and I am sending you love from all my heart and being . I wish if you could feel the love in my heart I have for you right now 😇❤ life is actually so simple and great when we do our best to give and send love and plus to have a piece of bread 🍞💖 with that

[@lowcarbrecipeideas]

I feel your love Renata❤ So glad you took the trouble to feedback to me in such great details and i am truly grateful. Thanks a million and do try the pull apart rolls as they're really yummy too😏

[@Renata.Renee.]

@@lowcarbrecipeideas I knew you will feel it ❤❤❤ And yes, I'll try the pull apart rolls as well, and will let you know how they turned out 🤗

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the rolls rising much more. Thank you !

[@pollywang01]

I made this today and I have to say compared to all of the other recipes that I have tried and thrown away, this one is actually good and soft. Thanks for sharing the winning recipe and method.

[@lowcarbrecipeideas]

Awww...that's so great to hear! Thanks so much for your feedback ❤

[@andromedaplanet5620]

Today I have made this recipe with egg whites. (Two of them were failure gave them to my chickens) Thank you so much for your tips! I have my daily workout so I need to get high protein and cut off carbs. Here are the ingredients. Hope it helps to the people who are working out. Recipe works really well with four egg whites 90 grams of coconut flour 120 grams (boiling) water and 11 grams of psyllium husk.I also added yeast, apple cider vinegar and baking powder. The proofing took only 15 minutes. I put the bread pan on the heater lol did not use the oven. The baking time was 1 hour and the degree was 160 celcius. Next time I will try to make it with milk (instead of water) and use 5 egg whites to make it more airy. You are awesome!

[@ocharakau645]

Oh wow... if you were able to make it with egg whites, I wonder if I can make it with aquafaba... thank you!

[@hannahgraceladeras]

did you whip the egg whites? so instead of using 7 whole eggs you just used 5 egg whites? i tried a couple of times and find that it lacked airiness for me. just a preference i guess.

[@sisvivi3605]

I’m happy to get bread recipes without almond flour. It tends to make the bread heavy.

[@TheWizcakes]

Thanks for coming up with the perfect coconut bread recipe. You are a genius! ❤️

[@lowcarbrecipeideas]

Thanks 😊

[@OyaRevolutionary]

I'm so grateful for this recipe although I haven't tried it yet. I have in the past tried keto breads without success and the addition of yeast looks about right

[@giulianatalini6470]

Made this recipe yesterday! The whole house smelled amazing and the bread tastes great! It is a loaf of awesome sandwich bread. I'll definitely have to make some tuna sandwiches with it today!

[@lowcarbrecipeideas]

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

[@nstgyul9715]

I see in the comments that I'm not the only one who thinks you're a genius! Finally a good bread and so easy to make. Thank you for your spreading your talent.

[@lowcarbrecipeideas]

Awww... thank you ❤

[@jenniferjes8524]

I am excited, been waiting for this recipe with coconut flour, thank you 👍🏼🇦🇺

[@chriscatarall2568]

I have tried this recipe twice and it is the best keto bread I’ve tried! Almond flour bread I do not like as it sticks in the throat! The only thing is that it has turned out a little, must be doing something not quite right, even though I have followed the instructs. You can bet I will keeps trying. Thanks for a great recipe.

[@lowcarbrecipeideas]

Thank you for your feedback ❤

[@therookiefisherman5234]

Hello, everyone, I just made this bread and I love the taste. It will taste like coconut but not very much and surprisingly it doesn't taste eggy. I have tried many recipes and this has been the best one by far. Thank you so much Miss lowcarbrecipeideas for your hard work. being a diabetic type 2 its hard to eat and foods like the ones you make are right down my aisle. Keep up the good work and looking forward to making this bread again. 2 thumbs up!!

[@lowcarbrecipeideas]

Awww... so nice to hear that ! Thanks so much for your lovely feedback ❤

[@marjovendivil6223]

taste legit bread! so far this recipe is the most closest to the real thing.. currently eating it right now! soo good! thanks for the recipe and detailed instructions i'm so happy 😍

[@lowcarbrecipeideas]

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

[@helenkings5286]

Wow! That looks so delicious! I will have to try to make it. Thank you for sharing.

[@malcytull]

Thank you for this great video & thanks for the link to the recipe.

[@minchan5836]

Hi~ i've been rewatching this coconut flour yeast bread recipe for months i think. Im just amazed how good this recipe is, but im not yet confident to try it since i dont have an oven, But today, i finally tried it by using an improvised oven and i did the proofing process in an oven toaster 😂 luckily it worked! im so satisfied with the texture and the taste of the bread! Its soft and not eggy~, thank you so much for this recipe ♡♡♡ sending love from philippines 🇵🇭

[@lowcarbrecipeideas]

Wow.. its amazing that you did it successfully with an improvised oven and proofed in a toaster. Well done. Thank you so much for your feedback and support ❤

[@TON-os]

Ok.so I'm making this right now like it's in the oven. After mixing I discovered my batter is more runny than yours and as a result some of it spilled on rising then it hit me. Someone once said different coconut flours have different degrees of absorbency so I guess next time I would just add in the water gradually til I get your consistency then stop.. I should have put sweetener in it as well. Well.. once my bread is out would update results. Update: it came out looking great yay! Yea I wished I had sweetened it and I'm definitely reducing the water and baking powder next time..was a little slimy and salty

[@Sbm800]

Wow it luks like real bread ... thanks dear

[@ketotwins]

So fluffy!!! Looks delicious thank you! -Emily

[@deecocinacurandeera6807]

Thank you so much for all your recipes. All of them are awesome. You do a very good job. Could you give us a coconut psyllium sandwiches bread with less eggs? I have colesterol an 6 eggs is a lot. Ty so much....

[@jamesengland5198]

I've been looking for a sandwich keto bread, thank you, looks delicious and your step by step thorough directions were a big plus!

[@laureolina4354]

I m very grateful! You are very kind for showing exactly how to do this awesome bread. I'll be doing it in a couple of days and I'm sure it'll come out great. God bless you!

[@lowcarbrecipeideas]

Awww... thanks so much❤ Do let me know how it turns out for you. Remember to grind your psyllium husk into finer powder until half its original volume before using so it can absorb the water more effectively. You can also see the description box of another video titled HOW TO TURN PROBLEMATIC KETO BREAD INTO THE BEST KETO BREAD to understand about psyllium husk and other keto ingredients for better results

[@laureolina4354]

@@lowcarbrecipeideas I'll sure do it!

[@alexw2598]

I've baked this bread twice already - it's soft and although it's not gluten chewy, it does have a good chewable texture. We love it. Will give your other recipes a try. Thanks for sharing!

[@lowcarbrecipeideas]

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

[@shahmein8059]

why my bread didnt rise after the proofing?😔

[@nancydiaz8383]

OMG!! It looks wonderful and yummy 😋 Thanks for sharing!! 🤗🇵🇷

[@vicentejosemarinmartinez4422]

Espectacular!! Muchas gracias por compartir Por favor pedirte si podías poner subtítulos en español ?

[@ardz5730]

Yo también pediría eso.

[@KETOtreats]

awesome! thanks for this requested coconut flour bread.

[@patriciaarcher1163]

I used your recipe and thank you for your efforts . I too miss my breads I love having sandwiches. Another recipe I plan to try in the near future is lasagna especially the noodles for it thank you. Your channel is my favourite right now.

[@lowcarbrecipeideas]

Thanks so much for your support ❤

[@MrChubib0]

This is so precise and detailed... Thank you for this 😊

[@lowcarbrecipeideas]

You're most welcome 😊

[@danas986]

It looks great, I'm gonna try and do a sweet version from a 1/3 of the recipe, one of our traditional christmas and easter sweet is a kind of yeasty sweet bread with raisins inside and topped with chopped up almonds and I've been trying to find a recipe that would work without using almond flour and cheese :D Gonna be tough dividing 7 eggs by 3 but I'll do 2 and a bit :)

[@danas986]

Update: Just made the sweet version from 1/3 of the recipe (to save up ingredients just in case it flopped)! It turned out great, taste is very similar to the original pastry. In the end I used 2 eggs, the dough was moist and soft. Mine didn't seem to rise much if at all, so it's a little bit more dense. Not sure why, maybe I didn't activate the yeast enough or maybe I killed it. Maybe too much water? :D It's still delicious though!

[@pdaoust9948]

Best tasting keto bread ever!! Do you think same recipe/process would do good to make fluffy hamburger buns?

[@胡心婷-b2h]

I am going to try all your toast bread recipe haha, it looks all so great, also want to try that cinnamon rolls too

[@tarinewton7296]

Ahhhh she had cinnamon rolls to?? Do you have the link to that video plz?

[@jjlbuenaventura]

I just made this bread and it’s amazing!!! My only question is where do I store it?

[@lowcarbrecipeideas]

That's great! Thanks so much for your feedback ❤. You can keep at room temperature for a few days provided you have a cool and dry climate. Otherwise just refrigerate earlier. I normally wrap them with parchment paper to avoid moisture. You can also freeze them in bags of 2 or 3 pieces for convenience and they can keep for months frozen.

[@PortCanon]

Just wanted to report that I made your recipe. This was by far the best LowCarb bread recipe I have sampled. 💯 It was not eggy at all (and I wouldn’t mind if it was). The coconut flavor was faintly perceptible. I can’t get over HOW THIN you can slice this and it still holds it’s integrity (I also can’t believe HOW THIN my wife and I have gotten since going LC this year). Oh, Baby! I couldn’t wait to toast it and lavish it with butter 🧈🍞✨🤗 I do have a special request: Could you please show me how to make a proper Keto Bagel? 🥯 I really miss having an egg bagel. Thank you, thank you! 💞

[@Renata.Renee.]

Thank you dear 💖 I'm making this bread tomorrow 🍞🥖🥪 maybe we could try this bread dough to make buns 🥐🥯 as well 💖

[@jenniferjes8524]

I did the buns from the almond flour recipe last week by using 1/2 the recipe for 6 buns and they were great. So happy to have salad "roll" with bacon and egg.

[@lowcarbrecipeideas]

Yes you certainly can

[@edmundrosas8258]

I will surely try this...thank you so much 😘

[@andromedaplanet5620]

I have tried your recipe in a bread machine. It is wonderful! Thanks a lot! Today I will try it with sourdough. Please make some bagels

[@lowcarbrecipeideas]

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

[@lowcarbrecipeideas]

I do have keto Bagel videos here, both vegan and non-vegan versions.

[@dixi3150]

THANKS!!! That was going to be my question......can one use a bread making machine, Now I know........

[@joeliramirez4991]

I want to try also in my bread machine just was thinking it might rise as is not sugar on it, but I will give a try if you say came wonderful. Thank you 🙏

[@MrKianseng]

Hi, for bread machine, just put the same ingredient and leave it run in bread machine? Or only use the bread machine to bake?

[@vickyliu4493]

Thank you very much for all your recipes they come out perfect. Sometimes after baking my bread and remove from the oven, let it rest on rack but shrinks in the bottom of the loaf. What happens?

[@sandrasimeon7241]

Very good and clear instruction definitely going to try it. Just one question must one use psyllium husk as gives a slippery taste which I don’t like. Unless it tastes different in bread.

[@lowcarbrecipeideas]

Thanks! Psyllium husk is an important ingredient as it acts as the gluten to hold everything together and provides elasticity to shape the dough. Without it the bread will be crumbly with cake-like texture. A tiny percentage of people may be able to taste the psyllium in bread but most have no problem. I personally do not find any difference with it.

[@normasnider1155]

Thank you. I did use the whole husk. I’ll do it like you said next time. Is there some way you can put the measurements in US terms? Like teaspoon cups?

[@lowcarbrecipeideas]

Keto Bread is complicated so it's important to get the accuracy of ingredients. Not all spoons and cups are the same everywhere so it's best to weigh the ingredients for accuracy.

[@avtarkaur5379]

Love ur recipe haven't tried it yet.is this recipe for one loaf. Just curious as there are 3 loaves in d oven u showed

[@lowcarbrecipeideas]

Yes its for 1 loaf. The additional loaves are for showing the variations only

[@avtarkaur5379]

@@lowcarbrecipeideas ohh ok thanks

[@مطبخأممصعبالصحي]

I will try it for Sure thanks

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@enicnarflefebvre1]

Thanks a lot for that wonderful recipe! Can’t wait to make that bread! Do you think it would be possible to make it in a bread machine? also, is the taste or texture very different if I don’t put any oil in it?

[@lowcarbrecipeideas]

I am not sure as I haven't used a bread machine before. If you do try please let me know how it turns out. Omitting the oil wd not affect the texture.

[@lowcarbrecipeideas]

And the taste as well. It just helps a bit with the crunch

[@enicnarflefebvre1]

lowcarbrecipeideas unfortunately I sold my bread machine when I went LCHF.

[@1234cheerful]

@@enicnarflefebvre1 Yes, it seems like a good idea at the time....you might be able to find one cheap at a thrift store...

[@dodgebanda876]

Thanks for sharing and the exact tips❤️ when i put the dough for proofing process does the oven still on?

[@lowcarbrecipeideas]

Yes it should be turned on for the entire proofing process at the given temperature

[@shaaban851]

Hello thanks for the recipe. I Will try it. But I was wondering do u think the same recipe can used for dinner rolls. And instead of psyllium husk can I use flax seed meal

[@lowcarbrecipeideas]

Yes you can make them into rolls. As for psyllium husk powder its the best replacement for gluten.so i highly recommend it. But if you must replace you can try grounded flaxseeds but i am not sure whether it will turn out exactly the same

[@shaaban851]

@@lowcarbrecipeideas thanks I will let you know the outcome when I try

[@daisycorta3340]

How ithe bread turn out

[@efthen698]

Hi great recipe, made it twice. Tweaking it to use mix of psyllium husk (20g) & xanthan gum (9g) because I didn't have any psyllium husk powder and reduced the water by a little bit to be able to make the dough consistency like yours (that you could hold and mold into the load pan). The outcome of the bread was still as good. Next time I will follow your 1-1/2 cup of water so that I can yield more bread. Speaking of which, thanks for the nutritional info below, may I know roughly what is your serving size in gram? Your recipe said 1 recipe yields 20 servings. If your loaf is ~800g, does it mean each of your serving size is ~40g?...

[@lowcarbrecipeideas]

So sorry I did not weigh the loaf. But generally yes, the total weight of loaf divide by the number of slices wd give you the gram per serving

[@yengnew2305]

The yeast must be feeding off the eggs? Will try this recipe today since it's with whole eggs. Also, do you toast it in a regular toaster? Thanks! Update: just cut a piece. The taste is nice! but i just can't seem to get the rise from the proof. Not sure what I'm doing wrong. Just very dense. My dough seemed much wetter tho. My eggs were really big though. Could that have been a problem? Nonetheless, thank you so much for this! So glad for a recipe without almond flour!

[@lowcarbrecipeideas]

I used a mini oven toaster to toast the bread. Denser and wetter bread is mostly caused by too much psyllium husk. Did you use psyllium husk or pre ground psyllium powder?

[@lowcarbrecipeideas]

Oh by the way, are you the same person who DM me via Instagram?

[@yengnew2305]

@@lowcarbrecipeideas yes!

[@ceciliagao4493]

hola, buenos días. He probado este pan pero hay una medida que no está bien, la masa quedo como un bizcocho, no migas como el tuyo, difícil para darle forma porque estaba blando, quizás estaría bien pesar los huevos..? De sabor y textura muy bien, lo cocine con calor abajo y arriba y aire. Gracias por compartir. Un saludo

[@marifezarco5469]

Muchas gracias por todas las recetas, son increíbles, pero quería hacer una petición, podrían poner subtítulos es español? Saludos cordiales!!!

[@wendyleung3182]

I have made this loaf earlier today and it was amazingg :D thank you so much for the recipe! I love the idea of adding yeast to the loaf, but after I tried my loaf today I found the yeast flavour was a bit too strong for my liking. Can I reduce it by 1 tsp?

[@lowcarbrecipeideas]

Yes you can but the rise may be affected slightly. There's also a non yeast version of this bread here.

[@erikagonzalez8164]

Hi, your are the best in keto bread, can you make a Keto baguette??

[@vanessanda]

When I watch you carving, I always worry you're about to cut yourself! 🤦‍♀ Any way, I am writing this one down and I will definitely be making this tomorrow! It looks delicious, thank you!

[@zyzafonalzyzafon49]

فعلا خبز رائع وعمل مذهل 👍🏿👍🏿👍🏿😍😍😍😍❤️❤️❤️❤️

[@irynanevmyvakova6608]

Greate recipient, thanks!How many carbohydrates,protein,fast, calories are there in 1 of this bread?

[@lowcarbrecipeideas]

The nutrition info is stated in the description box below video

[@SalLy-dt7vx]

Thanks for.the recipe..will try to make into bun shape..❤💋🤗

[@juliedavitt1371]

Hi, not sure what I am not doing right... weighed everything, using a small pan, 8x4x5, fresh yeast, temp of water is right... proofing with pan of water... it is not rising much at all... same with the almond one yesterday...

[@lowcarbrecipeideas]

Your pan size is quite big. It may have expanded sideways so looked big but short. I used a 7x3.5x3 pan in the video which fits the dough nicely so it rises upwards.

[@Susmitha0369]

Hi Ma'am thank you very much for this video. I am going to try this tomorrow. But kindly answer me if I have to put the oven on in 100 C for 1 hour while proofing? Waiting for your reply . Plz plz

[@lowcarbrecipeideas]

Yes proof for 1 hour in the oven at 100C

[@Susmitha0369]

@@lowcarbrecipeideas thank you so much for the responce. 🙏🙏🙏

[@annetteyoutube742]

1) Beat egg whites for fluffier bread - would this mess up the recipe? 2) Can I substitute finely ground flax seeds for the psyllium husk powder?

[@dianclarke7583]

Hi dear, can flaxseed meal be use instead of psyllium husk

[@lowcarbrecipeideas]

Sorry you can't replace psyllium husks with flaxseed meal as they have different functions.

[@kathy4349]

I have good luck proofing the bread in my microwave. I put a 4 cup pyrex measuring cup filled with water on high for 10 minutes...a rapid boil. Then I open the door only to slip in the pan and shut it. That smaller space is filled with hot steam for the duration of the proofing process!!

[@lowcarbrecipeideas]

That's great ! Thanks for sharing and your feedback 😊

[@shoust]

It rose well?A few questions, 1: Isn't this method a bit dangerous? I always fret about the water exploding if I am to try this. 2: I'm guessing you put the pan beside the water instead of under it? My Microwave has just enough room for both a measuring jug and the pan. 3: Does it matter how you place the dough in the pan? (I don't roll it up on a ball to fit, I just place pieces in there and fit the pan with it.) 3: Btw just curious Have you had any success trying to proof in a halogen oven(not sure if it matters but 5 failed attempts here)? Also have you made any tweaks to the recipe so things would work out better? Thanks :)

[@shoust]

Oh I forgot to ask, do you still cover the pan with a towel?

[@kathy4349]

@@shoust no

[@kathy4349]

@@shoust I boil the water in the big pyrex to a rapid boil...then with the micro off I hurry and slip the pans in wherever they fit and hurry and close the door. No need to microwave after this point.

[@patito3154]

Excelente pan, ojalá le pusieran subtitulo al español, y también los ingredientes, lo agradecería muchísimo 😊😊

[@willemwever694]

I can't seem to get the bread to rise like yours! The taste is fibe, but I wish mine were as airy as yours.

[@lowcarbrecipeideas]

Did you try the updated proofing process as stated in description box and pinned comment?

[@lowcarbrecipeideas]

UPDATE ON 5TH MARCH 2020 Please note that I have improved on the proofing process. Before you start, turn on oven at 212F or 100C and leave the oven heat on during the entire 1 hour proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more.

[@lowcarbrecipeideas]

Also ensure there's sufficient boiling water for the oven to last the 1 hour proofing process

[@lowcarbrecipeideas]

If you're unsure whether your yeast is alive and good you can add a pinch of sugar into the yeast mixture. Stir until dissolved the wait for about 1 min. If there's bubbles and foaming activity then the yeast are good to use. But if you know your yeast is good this step in not necessary

[@willemwever694]

@@lowcarbrecipeideas thanks, so much for your reply. I tried it with honey last time, but I will make sure before baking the next loaf I have some good and alive yeast.

[@sophietsai5623]

Thanks for your recipes! I tried three from your channels, and all turn out well! I use only half of the baking power as mine are double acting. Is the 18 g in your receips for single acting baking power? The bread has a slightly salty taste which I don't like for my breakfast bread. Could I skip the salt (would that affect the rise?), or I could add sweetner to suppress it?

[@lowcarbrecipeideas]

Hi thanks for your feedback! Salt is only for flavor so you can reduce or omit without any problem. Yes the amount of baking powder stated in the recipe is for normal single acting baking powder.

[@sophietsai5623]

@@lowcarbrecipeideas Thank you again! Cannot wait to try more of your recipe ;)

[@deecocinacurandeera6807]

Hellow Mada'am, Could you give us a coconut sandwiches bread recipe with less eggs? 7 eggs is a lot of cholesterol please?

[@Hosedinho]

Ur a genius. Can i substitute for almond or flax or a mix?

[@lowcarbrecipeideas]

There is another video for keto almond yeast bread uploaded last Monday

[@quantummath]

Lovely 👌👌 big thumbs up from me.

[@Juayn]

Hi, trying first time it didn't proof as high as yours. was wondering what went wrong.. should i proof the bread in bread tin with a sheet pan.. cause i didn't place on a sheet pan. and I didn't leave the oven on at 100 C but I place a water bath under... cause after that only i realised that you amend your recipe. I am baking it now,. smells really good... by the way, how do we know our instant yeast is working or not working?

[@lowcarbrecipeideas]

It's ok to let the bread pan with dough sit on the rack without sheet pan. Yes its more effective to leave the heat on during the whole 1 hr proofing process. To test whether the yeasts are alive n good just add a pinch of sugar into the yeast mixture. Stir and wait for awhile. If it starts to foams n bubbles then they're good. Also try n use a smaller pan that just fits the dough so that it will rise upwards. If pan is too big it will expand sideways and look big but flat.

[@jayasingamratnasingam253]

Mine also didn't rise

[@Maria-qk9qb]

I think it should be combined with sugar - it activates/ help it rise not salt

[@Mad-Lad-Chad]

@@Maria-qk9qb Sugar can help, but most people avoid it in keto breads. The yeast will work fine without sugar as long as it is given a WAMR and MOIST place to rise. It has to have both conditions, or no rising. And warm to them is a lot warmer than it is to us. Using his oven method to proof it should work quite well.

[@sandrasimeon7241]

Ok thanks I will give psyllium husk a try.

[@jaybeezhi2319]

I made this today & it was a fail. It did not rise. I found it very salty too. Can I omit the salt & replace with erythritol? If so, how much should I use? Thank you!

[@sandrasimeon7241]

Hi thanks for your response, can I use xantham gum instead ? Or dd they work differently. Thanks

[@lowcarbrecipeideas]

Unfortunately xanthan gum doesn't work very well for bread. The bread is very sticky and texture is not so nice. Also it doesn't bulk up like psyllium husk dough so the loaf is much smaller. It works better it combined with psyllium husk but that would defeat the purpose as it becomes 2 ingredients

[@karikristinehaugberg3890]

This looks amazing! Very excited! Q: you say the oil is optional, can you tell a difference between w/oil or without in the finished bread?

[@lowcarbrecipeideas]

Not much difference actually

[@karikristinehaugberg3890]

@@lowcarbrecipeideas Interesting! Thanks!

[@epriedane]

Thank you looks lovely!💕 There is any chance to use less amounts of eggs?

[@lowcarbrecipeideas]

Unfortunately not as Coconut flour is very absorbent so need more eggs and liquid. But don't worry it doesn't taste eggy at all as its masked by the Coconut flavor

[@jenniferjes8524]

@@lowcarbrecipeideas That's wonderful to know. Thanks

[@epriedane]

lowcarbrecipeideas Thank you! Actually I Love eggs,except my body produce too much cholesterol . I’ll try to substitute with flaxseed, partially.

[@lowcarbrecipeideas]

I see ... Btw I will be coming out with an Eggless Coconut Flaxseed yeast bread soon😊

[@annsandrateekel8188]

@@epriedane Cholesterol isn't bad. Make sure your triglycerides are in good number. That's more important. Cholesterol is to cure your blood vessels. Too much carbs hurt your blood vessels and cholesterol is there to cure it.

[@tjtampa214]

Looks great.

[@margocareaga1886]

I only have 2 bread loaf pans but they are 9x5" so can I divide between the 2 larger pans than what measures 3 pans you used? I assume this recipe was for 3 loaves in your video?? For my larger pans, what do you suggest for the baking time, still 1 hour or longer? Thanks in advance. Margo

[@lowcarbrecipeideas]

This recipe is for 1 loaf only. Any other loaves shown in the video were just for illustrations for using different pans

[@DanielDuedu]

What if I do not have psyllium husk to add to the mixture. Can I bake without it? If not, what else can I use as a replacement? Thanks.

[@ThanhHuynh-zl7fs]

Can i use this steaming recipe instead of baking? I want to try making chinese steamed buns. Thank you

[@lowcarbrecipeideas]

Frankly I have not tried it so am not sure whether it will work or not. If you do try please let me know how it turns out. If i have a chance i will try it out and let u know ya..

[@morganlutz1695]

Wife is not a fan of coconut flavour at all. Have you tried another flour, say almond? Have you substituted butter instead of the oils? Thx!

[@lowcarbrecipeideas]

I do have the almond version both yeast and non-yeast. You can check out the playlist. Yes you can replace the oil with butter

[@NumberSixAtTheVillage]

Can I make this in a bread maker? Would adding vital wheat gluten mess anything up?

[@lowcarbrecipeideas]

Frankly I have not tried that so am unable to advise. However I have received feedbacks that it's doable. As all my recipes are free from grains, gluten, wheat and sugar, I have not used vital wheat gluten before so am unable to advise 🙏

[@NumberSixAtTheVillage]

@@lowcarbrecipeideas - Thanks for replying, maybe someone else can chime in on the breadmaker question. As far as the gluten is concerned, someone mentioned it didn't have quite the chew of regular bread, and so I was just curious.

[@juliedavitt1371]

Have you tried it with just egg whites? Made the almond yeast bread yesterday and it did not rise very much...and i have a lot of coconut flour. Trying to cut calories a little bit too... thanks!

[@lowcarbrecipeideas]

Yes you can replace the whole eggs with egg whites but need to increase the amount accordingly

[@juliedavitt1371]

Thank you! Will try it today!

[@lionneveroaw3594]

Does the type of oven matter? I have convection oven and for baking only has options with heat on both up an down at the same time. I can only choose with or without air. Thank you 😊💖

[@lowcarbrecipeideas]

Convection oven is fine. Bake at the lowest rack with top and bottom heat with fan

[@lionneveroaw3594]

@@lowcarbrecipeideas thank you 😊

[@shoust]

Hi just to anyone here having trouble getting your bread to rise, try reducing the flour by 3-5g increments,I'm on 170g flour atm, seems to be a little less dense.

[@adrianarc5379]

oh my god, just what I was looking for, but ... can I replace the psyllium husk with oat fiber + xanthan gum?

[@lowcarbrecipeideas]

Sorry i have not used oat fiber before so am not sure. Xanthan gum yes.

[@nikolniknok3499]

@@lowcarbrecipeideas If I'm replacing psyillium husk with xanthan gum am I still gonna use the same amount?

[@Imamulali]

Just proofing my dough now. Let's see how this goes 🤞

[@nileshchavhan9176]

How did it turned out?

[@xxkissmeketutxx]

Hi, may I ask how your bread turned out?

[@candyserrano3889]

Yeah how was it???

[@ocharakau645]

Well??

[@vicsp5765]

I made this today. It did not rise as much as on the video, but there was sure a bit of rise. I used inulin instead of salt to ferment the yeast. The final bread had a nice aroma and also tasted good when toasted. However, it was quite dense and heavy. Even the bread on the video seems quite dense, with not much larger pores like a regular bread. Any suggestions/tips from @lowcarbrecipeideas or anyone on how to make the bread lighter and fluffy with more air pockets in them?

[@lowcarbrecipeideas]

You can try the coconut flaxseed bread V2.0 as it rises very well with the protein from the egg whites. Hence the bread is lighter and more airy.

[@vicsp5765]

@@lowcarbrecipeideas but that doesn't have yeast right? I tried it without yeast and it didn't rise much either.

[@lowcarbrecipeideas]

@@vicsp5765 No I meant another recipe titled Coconut Flaxseed Bread V2.0 but make sure you use egg whites only

[@Budrys1321]

Can i substitute whole eggs with egg white, sunflower lecithing powder and flaxseed? Can i substitute baking powder with baking soda and vinegar? Can i substitute psylium husk with xanthan gum? Thanks

[@lowcarbrecipeideas]

Yes you can substitute whole eggs with egg whites. But as for the rest of substitutes, I can't comment as I have not tried it before sorry.

[@Budrys1321]

@@lowcarbrecipeideas how much egg whites per whole egg? i made yesterday bread using substitutes and it is horrible, awesome growth but hollow. Maybe conscistence was too watery? I will try until i will get the expected result, if i made it i will post here the recipe

[@lowcarbrecipeideas]

@@Budrys1321 You nay may need 9 to 10 egg whites. It could be the baking soda and also did u grind the psyllium husk powder into finer powder until half its original volume before using? This is important as it will absorb the water more effectively

[@Budrys1321]

@@lowcarbrecipeideas i didnt used psylium husk.I added 22g of xantan gum, i added 500g of egg whites so it was too much. I added 30g of sunflower lecithin powder trying to substitute the egg yolk. Next time i need to use less whites and no flaxseed(used 22g), maybe i'm able to make it good. For me - egg yolks are too precious for baking, im eating them raw so and i have too much egg whites which im using for baking stuff. Thanks for your answers, Best regards and have a nice day!

[@carollizc]

Do all those eggs make the bread rubbery? I mean, it sure looks good, but being used to good French and Italian breads, im wary of anything else, but since the doctor put me in a jetovdiet, ive got to find some really good keto bread.

[@lowcarbrecipeideas]

Gluten-free and low carb bread are very different from regular bread due to the alternative ingredients used and the different characteristics of the low carb flours. Psyllium husk is the most important ingredient as it acts as the gluten. However, due to its gummy texture it can make the bread denser, wetter and stickier. But if you understand it's role and how to use it correctly then you will get a better texture. Please check out these tutorial videos for a better understanding and success; kzbin.info/aero/PL0Ixo8hboMFdYmRAJbF9H-sngimwCeOMr&si=z_fI15lMg9Mq9r_O I have over 100 keto bread recipes so do check them out here; kzbin.info/aero/PL0Ixo8hboMFcM7Rmz1qIcaRoMkywoOxUG&si=408syfC_2kV1A_zz

[@carollizc]

@lowcarbrecipeideas thank you! It means a lot to me that you replied; that you don't just post the recipes à d leave us to flounder around on our own.

[@lowcarbrecipeideas]

@@carollizc You're most welcome 🙏

[@BettyG33]

Se ven estupendas! 💜💙💜

[@marieangelagalvez5738]

how many days before it goes bad? should I keep it on the refrigerator or room temp?

[@lowcarbrecipeideas]

You can keep them at room temperature for few days provided you have a cool weather. They can be refrigerated up to 2 weeks and its best to wrap them in parchment paper to avoid moisture. They can also be frozen for months.

[@hannahsegovia226]

Hi. I do only have a pre-grounded psyllium powder. Do I have to adjust the recipe on this? And since the recipe has already a yeast, Can I omit the baking powder? I only have a double acting baking powder. Will this be a problem? Thank you.

[@lowcarbrecipeideas]

For psyllium powder you need to reduce the amount to 2 to 3 tsp. The water should also be reduced so I suggest you add the water gradually until you get the right consistency. Without gluten the dough will not rise as much so the baking powder helps to boost it.

[@52oldtimerocker]

didn't turn out. followed the recipe-even the addition about leaving the oven on--that's pretty warm for "proofing" but did it anyway. Don't know what i did wrong but won't do this recipe again. Darn it--looked so good.

[@maggiekondowe1872]

Yeah...it didn't work for me either. ...the dough did not rise😔

[@annagreene195]

Same here, however I’m willing to try it again.

[@ennyexzel5427]

Coconut flour is very absorbant and turns out quite dry... Is 1 1/2 not too much for this recipe? I just wanted to be sure as I will like to try it tomorrow. Have tried many keto bread but wasn't worth it. Please reply. Thanks

[@lowcarbrecipeideas]

This is a pure coconut yeast bread. 1 1/2 cup yields a bigger loaf and it's not dry at all as there are sufficient eggs and water added. Actually the texture is moist and soft. Please see the description box below video (click down arrow on the right hand side) for details .

[@ennyexzel5427]

@@lowcarbrecipeideas OK thanks so much for replying. Will give a try tomorrow

[@janetmonahan6904]

What's the best way to store this bread? Also how long is it good for?

[@lowcarbrecipeideas]

It's best to wrap them in parchment paper to avoid moisture then refrigerate up to 2 weeks. They can be frozen for months. You can reheat them.by steaming to get that nice soft texture or toasting

[@lowcarbrecipeideas]

Oh after baking they can be kept at room temperature covered with towel for a few days. Unless you have a hot and humid weather like mine then max i can keep for 1 to 2 days only at room temperature

[@maratots614]

Hi, can i use less apple cider or will it not work? Tried your almond flour bread recipe- also with 3tbsps of ACV and it came out a bit too acidic for me.

[@lowcarbrecipeideas]

Yes you can reduce the amount of apple cider vinegar. You can also replace with white vinegar or lemon juice

[@maratots614]

Great! Looking forward to make this bread tomorrow. 😊

[@ggg3671]

Is there a recipe for almond flour? Also, can I use chia seeds as a replacement for psyllium husk?

[@lowcarbrecipeideas]

Yes there is an almond flour version. Check out the video from the playlist. I wd not recommend you replace psyllium husk powder with chia seeds as it will not be the same

[@nivinemichel7833]

Hi, can I replace psyllium husk with xanthan gum? I can't find Psyllium in my country

[@s2k442]

Are you saying the coconut oil and/or olive oil is optional in this recipe? Meaning you don't need any oil?

[@lowcarbrecipeideas]

Yes the oil is optional

[@fiono560]

Hello Can I skip the coconut oil or use less ?

[@jdv24680]

I would like to confirm if the oven is on for the entire proofing process or it was only preheated. I might burn the kitchen towel if I leave it on.

[@lowcarbrecipeideas]

Please proof for 1 hour with the heat turned on. At 210F or 100C the dough will not be cooked so don't worry about the towel. But its good to sprinkle some coconut flour on top of dough to prevent it from sticking to the towel

[@shoust]

A few questions, 1: Is this supposed to make the equivalent of a 400g loaf of bread or 800g? My loaf tin is about 2lb, the dough just about fits in, but no room to expand sidewards, only upwards. 2: I didn't pre-heat the oven at all during the proofing process(I heat the water in a kettle though and place it underneath then close the oven, if that helps), would this result in hardly any rise? My loaves so far have been quite dense. I use a halogen oven for baking, but I have a microwave that doubles up as an oven though. 3: I've got psyllium husks but I haven't grounded it, I use about 32 to 33g , would I need more if I haven't grounded it? My dough isn't really sticky though using current measurement. I have no problems other than the denseness or lack of rise. 4. I use 7 mixed size eggs, probably doesn't make much of a difference though I'd think.

[@lowcarbrecipeideas]

1. If your pan fits nicely and the dough can only rise upwards, that is excellent. 2. As mentioned, the oven needs to be preheated to 210F or 100C and leave it on during the whole proofing process. The very warm environment and humidity from the hot water creates a conducive environment for the yeast to thrive. Please watch the front of this video which has a tutorial about yeast bread: kzbin.info/www/bejne/bZyTc4ablMiWaLc 3. The psyllium husks needs to be ground until half its original volume before using then weigh it. This is important as it will absorb the water more effectively. Please watch this video on Psyllium Husk Vs Powder to understand better so that you'll have better result. Most problems are caused by too much psyllium husk or incorrect use of it. kzbin.info/www/bejne/lZPRdKqrmcx5qpY

[@archie591]

can I use this for french toast? thanks!

[@lowcarbrecipeideas]

Yes sure

[@archie591]

@@lowcarbrecipeideas thanks! 🙂

[@zarahtep3153]

what can be a substitute for psyllium husk i cannot find it here in qatar. or is it ok to remove it from the ingredients..

[@lowcarbrecipeideas]

Unfortunately you can't do without psyllium husk powder as it is a replacement for gluten. Without it the bread will be crumbly with cake like texture. Maybe you can try to order online. Other alternative is xanthan gum but I am not sure whether it will turn out exactly the same