🍞Egg White Bread ADD-INs **Comparison** Inulin, Arrowroot & Xanthan Gum

[@pizzaiq]

I acted on your ideas and came up with some stuff. I recomend reading... I was going to make a loaf today and I tried taking out the xanthan gum. I don't mind the texture when xanthan gum is in but without it the bread did not blow up and it remained a nice and firm shape. I think that xanthan gum is unnecessary. ALSO. We're really adding egg yolk for a bit of fat so that the bread is not too dry. Today I replaced the egg yolk with a teaspoon or maybe a teaspoon and a half of olive oil. It worked really great. No issues. The flavor is awesome. Not eggy at all. I believe melted and cooled butter could work too. Or coconut or avocado oil. I use ONE tablespoon of allulose and still get the crust. It looks like you don't need a lot. I like it more salty so I add more salt. I use liquid egg whites mixed with powder and that has not been an issue for me. It's also cheaper. Hope this helps other people.

[@kctexan1817]

Yep - you answered a couple of questions. Thanks. I screen printed you.

[@teachocholic]

Hi @kristina s would you mind sharing your recipe? Tnx

[@pizzaiq]

@@teachocholic Oh absolutely. Here it is: I make a slightly smaller loaf in a silicone bread pan. I do this because I can't be bothered with oiling the pan and having sticking issues. Nothing sticks to silicone. 1 cup liquid egg whites 1/2 tsp cream of tartar Mix them together into stiff peaks Then add: 1/3 of a cup of egg white powder slightly over the edge of a measuring cup. 1 tsp of salt or more (to taste) 1 tbsp of nutritional yeast (optional) 1 tbsp allulose (optional - it makes a nice crust - but you may want to test with even less) Mix everything with a mixer until it is all evenly mixed in. Then add: 1 or 1 and 1/2 tsp of olive oil at the very end of mixing. I blend in the oil for 30 to 45 seconds. First slow then high speed. You will have to eye this for yourself. You should aim for about 5 grams of liquid fat. Don't mix too long with oil but you do want it mixed in well enough. Put in preheated oven and bake for 30 minutes at 325 F. Then turn off the oven and let it cool of for half an hour before you take it out. I sometimes let it in there to cool for an hour. I hope it turns out well for you too :) I didn't try yet but I believe you would get the same or very similar result with unflavored whey powder as well. It may be slightly more insulinogenic but I would consider that a good quality protein as well. Also if you manually or at the very end add some herbs you like, you would get a pretty convincing bread of different styles depending on herbs. I even made it with more swerve, vanilla extract and blueberries into a cake. It didn't come out perfect but it was tasty.

[@pizzaiq]

@@kctexan1817 I left a recipe here in the comments so you can see what I do

[@teachocholic]

@@pizzaiq thank you! Do you mean possibly sub the whey pp for the egg white pp?

[@shawnlewis1918]

Keep in mind that arrow root flour and cassava flour are considered resistant starches which means they don't breakdown in the digestion but they still feed your gut bacteria which is a good thing...it's totally okay to resort to these types of resistant starches when trying to avoid gluten and other starches.

[@karijaneify]

But they do often cause a rise in blood glucose levels in many people. Resistant rice and Resistant potato starch included.

[@kennethessenwanger268]

Arrowroot has a low glycemic index of 14. The combination of low GI and small amount in a serving of this recipe, seems highly unlikely that it would spike the glucose levels. I have made a different bread recipe with much more Arrowroot in it (approximately 20g carb/serving) and haven’t noticed any significant change in my glucose and ketosis level (moderate ketosis).

[@tmcaleer50]

Absolutely LOVE this episode Nili!! You are really amazingly by continuing to push this bread making process up 10 notches! I love your fearless experimentation. This is making this basic bread recipe your very own !! Thank you for having a curious scientist streak and coming up with options for many that do not have access to specific ingredients. Yay Nili!! Stellar explosive perseverance !! Can not wait to see what you whip up out if your wizard sleeves next!!

[@stephaniepotts9410]

I had suggested adding collagen peptides to the batter...well I tried it and really thought it improved the texture. Doesn't choke me; more like bread. I did the version with 6g of egg yolk powder and added one teaspoon of collagen peptide powder. I wonder if I could cut the egg yolk powder in half and up the collagen by a teaspoon. The loaf looked like your nice loaves. No rise issues and no weird shapes. I think it gives it a more moist texture without that wet feel.

[@paulmorehouse9455]

You are such a boss with throwing down on all these different versions LOVE YOU !!

[@laurac2168]

This is now my go to bread recipe. Wow, what a find Indigo. Thanks truly, for all your time and efforts with this and sharing!! Love this bread and my husband said this is the perfect bread! I use it for everything now. Buns, stuffed buns, whatever. Top notch girlfriend! You rock.

[@IndigoNili]

🤩🤩🤩

[@Delisle4]

Thank you Nili for all the hard work and experimentation you have put into this bread recipe. The hardest thing about keto is not being to eat traditional bread and your recipe (in particular the one with Arrowroot) seems to have nailed the solution tightly. I now feel like I can commit myself to keto without failure.....and the Oscar for best keto bread goes to.......

[@michelledyerdefillippis6188]

Thanks for all the work you do! I've been playing around and found using 7 grams of egg yolk powder, 1 tablespoon arrowroot starch and 1 teaspoon unflavored beef gelatin with the rest of the base recipe works so well! 😋 No eggy taste and the texture is amazing!

[@sabrinachalupiak2759]

Do you add the gelatin at the beginning or at the end?

[@tinetinecoty9637]

I have been making my own egg yolk powder since I have so many yolks. I tried dehydrating my egg yolks raw but it took too many hours...10! If you boil the eggs and then chop them up and put them in the oven at 170 and mix at 30 minute intervals it takes 2- 3 hours. I only dried the yolks.

[@misscndnwoman2177]

Thank you thank you thank you so much, going to do now 🇨🇦❤🙏

[@daves5445]

You are so good at making bread! I'm going to finally give it a try later (with egg white and egg yolk powder). Thanks for all you do.

[@jaclee6]

Your experiments are the highlight of my day today! 👍❤️. I have made the bread with whole egg powder, but with only 1tbsp allulose as I can’t tolerate too much of this sweetener, plus < 1/3 tsp of xanthan gum, and have good result, no memory foam. The only reason I added xanthan gum was to compensate for the reduced allulose, trying to keep some of the softening properties of allulose. After watching your experiment, I am thinking about upping the whole egg powder a little bit, and omit the xanthan gum in my next loaf! I look forward to seeing your next experiments!

[@myraking7595]

instead of the nutritional yeast I added Fresh Finds Keto chicken seasoning 1 Tbspn and wow it really flavored the bread big time. I will use this especially for the dressing at christmas. I found the Fresh Finds keto chicken seasoning at Big Lots its their house brand and it comes in Beef and Steak also. Just another twist on this bread.

[@eagercrafter_9014]

I tried the bread using the 20g of whole egg powder and they were fantastic!!! So soft and I had a bacon sandwich today (yummy). But my bread stuck to the one pan with parchment, while the pan that I oiled came out fantastic. But I can live with that. Thank you!

[@debracroteau4028]

Good morning. I made another loaf this morning. Increased the whole egg powder to 30 grams and added 1/2 teaspoon of beef gelatin powder. Also reduced cooking time by about 4 minutes. I sampled the first slice (crust essentially) and I didn’t choke 😊. I did have some spill-over in my oven though and the batter had less volume. But overall it was a good size loaf and no sinking sides. I’ll continue to work out this recipe. I have a Viking oven. I’ll have to put an oven thermometer in there to test the temperature. May need to tweak that out too.

[@risasklutteredkitchen1293]

This is my go-to bread recipe now with the 2 tbsp arrowroot powder in with the egg white powder. Makes a perfect loaf plus a few buns. Perfection!

[@jodysorenson5233]

Inulin is a FODMAP and creates terrible gut reactions.

[@amyloulou2]

I really enjoy your videos. Your "go to" recipe is what I'm sticking with, for now. It's awesome.

[@LoveWinsMovement]

The Inulin recipe is NOW my only white bread recipe! Thank you Nili!

[@cherylmeredith2248]

As a long time follower, I know you have a lot of experience using arrowroot in your cooking. I will give this one a try. Thanks so much for all your experiments!

[@tammydennison8494]

I tried this bread today. I haven’t been able to master a loaf that didn’t shrivel up. I made Marias recipe with the arrowroot. I did an extra step I used warm water and put an instant yeast packet let it sit for 10 min. Added that to the mixing bowl. Added the dry ingredients. Stirred with the whisk attachment. It took a while to get peaks. I used the now brand egg white protein. It was thickening so I add one scope of the Jay Robb egg white protein and that worked. I didn’t have the dried yolk so I stirred in 3 beaten egg yolks. It turned out amazing and had a great great texture.

[@ladybugz4839]

U have the best low carb bread channel!! ❤❤❤❤

[@Paula-po9kx]

Thank you Nili. You are so amazing, trying all these different recipe must be very costly and a lot of work. I can’t afford all the extras so I am going to just pick one and give it a try, I think it’s gonna be the inulin add on!!

[@gloriagross8120]

I have seen nearly the same kind of shape before I started using your perfected recipe. I have been using whole egg solids found in #10 cans for storage. My bread using 20 grams of the whole egg powder tastes really good but it doesn't raise. When I take it from the oven it is pretty much level with the top of the pan. I tried to order some whole egg powder, but it is out of stock. I am in awe of your willingness to keep experimenting and might try the arrowroot starch.

[@delina9558]

You're a Rock Star Nili!! Thank you for all the Alchemy, it's very exciting. My question is: which one of these tasted the best? Which one tasted the least "eggy"?

[@colorfulforesight]

I think she said that the arrowroot soaked up the wetness so I’m wondering if that helped w the egginess

[@ladybugz4839]

Same here, looking for the least eggy smell loll

[@moremula4060]

She said she will be keeping the version with arrowroot and inulin

[@gladysobrien1055]

Whilst waiting for egg yolk powder to arrive, I added 2 fresh egg yolks.🥚🥚 Yes, the first day there was the smell of egg but not the taste!🍞 The second day the smell of egg disappeared! But who bakes a day ahead? 😀 Hurry, egg yolk powder….. I know you are arriving on the 10th!🍞 Stay safe😷 Gladys🇨🇦

[@deborahallen4169]

@@moremula4060 not sure she is going with inulin because it causes her digestive issues, but def the arrowroot.

[@homedogtwo8820]

Love all the experiments you've done ..I have been sick with virus and haven't been following, but I'm better and back to watching you, thanks 👍

[@margariteolmos3457]

All of these recipes are driving me mad which is why I truly appreciate your experiments. Thanks! I'm going to try butter and cheese powders too.

[@susieswisher9878]

Love your videos. Thank you for your refining of bread for those of us that want to have a sandwich. I have missed bread for a long time.

[@cheryltemple7188]

Xanthan gum is a tricky one .. intestinal upset is a thing..My son will "never" injest it again..( it was store bought) I am definitely going to do the Arrowroot recipe!! I have added nutritional yeast in my recent loaves and some dry yeast as well... the flavor they impart is sooooo good! I powder them up before adding at the end and it mixes in quite well.. I have inulin and Arrowroot to try. My ...choices!!! Thanks again!

[@in.der.welt.sein.]

Inulin can also cause a lot of gas for several days. It's in Jerusalem artichokes and it's the reason they have the nickname "fartachokes." I've heard that fermentation can help with it. I'm going to make a bread with the Jerusalem Artichokes and let the dough ferment for 3 or 4 days.

[@yvonnemaxwell6198]

I have used your bread recipe and have added the dried egg yoke and love that bread. Thanks for doing all the trials of this bread it just keeps getting better will be trying the Arrow Root in my next recipe

[@mrsangelanicole2219]

Thank you for experimenting! I’ve been using xanthan gum and you nailed it with the issues I’ve been having and why I don’t like it! I’m going to try without xanthan gum.

[@alexlehmann9688]

Same with me So glad I watched as my sides always sink in No more xantham gum Thanks so much

[@yvettewoodall]

Really enjoy your experiments! I’ll be trying oat fiber in my next loaf.

[@allonaread3037]

I love your bread recipe I think the breads you made the original one was wonderful now you have all these new tweaks to try my husband is going nuts going back and forth to the store LOL thank you so much for trying we have been on keto for a month because we have to be husband sick and we are working hard to make it work for us thank you for working hard for us bless you honey

[@Spiran_man]

I so love that you do this!! I keep giving up on this bread. I want to love it but it is so choky!! That is the best way to describe it. I am going to try the arrowroot next loaf. Thank you for doing all these tests!!!

[@carolejean63]

I’ve seen nutritional yeast in recipes I want to try

[@cheryltemple7188]

Nutritional Yeast in the recipes is awesome. I've used it..

[@marthaashworth8374]

Enjoying your videos! Thanks for going the extra mile to make this delicious bread even more delicious 😋

[@Anthonyinkz]

We do get Alulose in UK, it's easily available on ebay, or some supermarkets.

[@lrey832]

Nili! Have you seen Steve on Serious Keto used inulin to feed dry active yeast? It's the whole reason that I purchased inulin.. none should remain after its used by the yeast.. 😊

[@17crollins]

Thanks for sharing Indigp. To remove the eggy taste I add some True Lemon powder about a half a packet works great. I add it in from the start.

[@revksjacobs]

I incorporated powdered butter and made dinner rolls. Turned out good.

[@IndigoNili]

I've had a few people mention that to me so I have ordered some and will be experimenting with that as well! 👍🏼

[@IndigoNili]

How much did you add?

[@marshaparrott3125]

Great idea I have some and will Try it.

[@revksjacobs]

@@IndigoNili only 1teaspoon

[@margariteolmos3457]

@@revksjacobs when did you add it?

[@shirleyjenkins8786]

Thank you for all the helpful work on this w o e. I just tried the arrowroot version. Mine turned out really dry. I'm hoping a night in the fridge will help. Then I turned right around and did this same recipe but used two tablespoons of lupine flour instead of arrowroot, added with the egg yolk powder at the end. It was falling frightfully fast as I put it in the pan and I thought all would be lost. But in the end it rose enough to make up for the early loss in volume. Texture, moisture, softness, fingerprint dent, and taste were fantastic. Thank you, thank you, thank you for helping us think this through!

[@shirleyjenkins8786]

Hmmm. I wrote the above when the bread was warm. By the time it cooled off it was dry and both versions were still dry the next day.

[@IndigoNili]

How did you measure the egg white powder? Scooping or with a kitchen scale?

[@shirleyjenkins8786]

@@IndigoNili I weighed it.

[@shirleyjenkins8786]

But I usually measure it with a scoop. I wonder if my scales are off....

[@ronnyteekaa2713]

Less Xanthum gum for sure, I use 1/2 teaspoon. I love the texture especially for my pizza dough. Thanks for all your hard work Nili

[@5678ChooseHappy]

What is the pizza dough recipe? What is it like? Thanks

[@cheryltemple7188]

So I am loving your experiments...thank you!!

[@sxs357]

I love how smooth you get your loafs!

[@nadinez3]

These bread recipes are a game changer for me. I bought the shaved pastrami from Costco mustard and a pickle. So good!! . Thank you for perfecting it. I will try the newest version tomorrow

[@gladysobrien1055]

Pastrami? Yum! Bake caraway rye loaf. Add 1 tbsp caraway seeds to the recipe. That is…if you love rye bread!🍞

[@augustrockwell5087]

My name is August i am 86 years of age, Iove the last egg white bread you baked, but when it is chewed in the mouth it breakes up, separates .I added 1/4 more cup egg white powder, plus more water, 2 tablespoon of flaxseed 2 T butter powder. A ND wasn't so smashed together. It helped separate the egg whites and the flaxseed held the eggwhite from being smashed togather. Try it and keep away from anything that is gluey try it ...

[@Jules1280]

Hi Nili! I can't wait to try this. While on the keto diet I have been a "dirty" user. Everyone in the family but me doesn't like the diet. But it's the best for my body type. Anyways, I miss bread ALOT! And since everyone else wants bread I can't help but have a piece here and there. Thank you for showing us how to get the best kind of bread for an otherwise distasteful product. Which I have been reluctant to try due to negative comments. Keep experimenting and sharing! Happy Holidays and Blessings!

[@atrifle8364]

Thanks for all these wonderful experiments!!! I was buying keto friendly bread. Now I am planning to switch over to egg white breads. Totally agree that 1 carb per slice is nothing. I generally allow myself higher carbs (40-60) than keto seems to recommend on normal days. I find that it's more sustainable long term. I'm trying to lose weight, so I also keep an eye on calories along with doing IF. If I am not in the keto club for not doing ultra low carb and counting calories, I'm fine. 😁 Life is too short for that. 🙃

[@dorisbrackmann8349]

Thank you for your great videos! One thing I learned is to start with a really small amount of Inulin. Increase it slowly with time. Greetings from Germany 🙋🏻‍♀️

[@epischewurststullederverda1483]

I always use xanthan gum like in Janet Greta's recipe. It works fine. The texture is good and it isn't wet or styrofoam-ish. Usually I put in 1 tsp of xanthan gum on 240g liquid egg white and 40g of egg white powder. Janet adds some nutritional yeast and dry yeast what might be helping with a more bread-ish taste. Other than that there's only some sweetener (I use erythritol) and salt. I prefer that recipe for it's low calories and it comes out well every time. But your version is interesting. I don't have egg yolk powder (yet), but I happen to have some inulin standing around. Maybe I'll try it in my next recipe.

[@msjaebea]

Watched alot of videos, done alot of research and landed on your recipe here and added the arrowroot for my first loaf! Also added some instant yeast and nutritional yeast. My oven runs hot so the full amount of time slightly overbaked the loaf but overall, it turned out amazing! The crust is a little dark and chewy but that's okay. Will feast on some sandwiches and french toast over the next few days. The next loaf I will just cut the time, maybe 35 minutes. I love all the experiment videos that you do, along with Janet G and Anita. I can't wait to make more!!

[@cherylwin9364]

EXCELLENT OPTIONS, THANKS😊 YOU CAN GIVE THE BREAD COMPANIES GREAT COMPETITION.

[@LoveWinsMovement]

Thank you for your ingredient list Nili 🥳 … and bakeware recommendations!

[@PinkLady54]

YOU are a bread slicing CHAMPION!! WOW! You can go for Guinness! :-) Thank You for all this mad kitchen scientist stuff. REALLY appreciate all You do! LORD bless You and Yours MORE if that were possible!

[@sisyphus883]

Thank you very much for your diligence and efforts. You're awesome

[@roweboy1974]

I used the yolk powder, inulin and arrowroot. The one side did sink in a bit but not too badly. It was a little off flavor wise so next couple of times I will try it without one of the other- arrowroot or inulin. Arrowroot has sometimes given a weird taste/texture so I’ll remove that one first. But it’s better than other things I’ve tried so a few adjustments might work! Thanks for the work to make a pretty good option!

[@mcbroker1]

I made my first loaf yesterday, it wasn't as perfect as your, didn't get the lift like yours but it was perfect for me, had a sandwich yesterday an today for lunch an I nearly cried in a Type1 diabetic an I count total carbs an only get 20grms a day so this was like heaven to me thank you. I will whip it longer I think that's were I made my mistake

[@IndigoNili]

😍😍😍

[@pennypritty1]

Someone on here used the phrase "Alchemy" and I think it's the perfect phrase. You are our bread Alchemist--ever testing, pushing, experimenting... This is genius work you're doing and allowing us to know the results of your labor. I am totally going to try the arrowroot and include a little inulin in the bread. I need my bread to be as close to white bread for this to be my long haul. Thank you so much for sharing this info.

[@IndigoNili]

🥰🥰🥰

[@madelinekleiner941]

Thank you so much for making these videos. I purchased the inulin powder you recommended and received the inulin in a bag with no mention of it being sourced from Jerusalem Artichoke. Usually inulin is soured from chicory root but unfortunately I'm allergic to it (common for people who have ragweed allergy). I looked at the questions for the inulin product you recommended and there are dozens of people asking for clarification on the ingredients in the bag. I returned the bag and purchased another inulin I can be sure of what's in it. Anthony's inulin is properly labelled. Thanks again for the videos. I look forward to the next one.

[@polkadot1963]

I am a brand new sub and I have been watching your vids for about a week... You have fast become my fave food channel AND my trust level for your creations is extremely high! Keep them coming... your attention to detail, your experimentation, your knowledge, your delivery... THIS CHANNEL IS STELLAR! Thank you!

[@IndigoNili]

🤩🤩🤩

[@islefile6214]

Hi, I'm in the UK and use pure Erythritol. Very similar to sugar. It works ok and probably more similar to Allulose.

[@lauriecarlson4672]

I am back here to say since it is now Spring here in Michigan, it's been raining a LOT lately!! I've found on rainy days when it's humid out, my egg whites are not whipping up well AT ALL on these humid days!!! Frustrating!!!! I cannot get the egg white powder, in the beginning, to whip up nicely as yours does. I've given UP!!! I am sticking with the 12 egg whites instead, which I seem to be best at!!! However, the humidity affects my whites terribly on humid days. With as humid as Michigan gets in the summer, I'm going to have to plan ahead and bake on less humid days to have successful bread come out correctly, and how I like it!!!! I know environment has a LOT of play in the success of this bread for sure!

[@cathymartin1576]

You’re amazing! Thank you! My favorite bread is your recipe with whole egg powder. I only use 1 T allulose and that works for me. Now I’m really wanting to try adding the arrow root powder! Thank you, again!

[@pattylyman7907]

Same here. Only 1 T of allulose. I like the crust better. Especially when I spread this out on a baking sheet for pizza

[@jmtbuddy]

I tried some of the mix in an aluminum pan (I used most of it here) it cooked about 35 mins, the top looked done but the inside was still gooey. not sure if my scale measured the whole egg powder right because the parts that were done, were a bit eggy. I put a small amount in a ceramic loaf pan. since it was a smaller amount it got all the way done but was a bit memory foamish. will def keep at it tho. maybe move the rack up in the oven and split the mix evenly between the 2 pans. will use teaspoons for the whole egg next time as well. TY Nili

[@annhughes9912]

This is great! I’m still trying for the perfect loaf too. Please try the collagen powder.

[@klarameijer1889]

I did have very good result in using some milkpowder, (no water) the bread was very soft and not like memoryfoam.

[@shawnmarieVnutrition]

Thanks for all the hard work you put into perfecting this bread! Would love to see all the various and favorite ways you use this amazing bread! And maybe some experimenting with new uses for it? That might make a great video series!

[@patriciagename691]

I love your experiments with bread. I wondered if you have heard of a "Whole wheat" bread using the egg white/yolk recipe? When you get the white bread perfected, maybe you can perfect a whole wheat copycat, with more texture and the nutty flavor of whole grain bread? Please!

[@ClydeneBalkeMusic]

I made the arrowroot and butter powder version today. It is BY FAR my favorite recipe. This will be my go to recipe. It feels and tastes like bread. No dryness or chokey feel ( like you say). I can't explain how this has changed my life!!! This will be what keeps me on keto. I can't thank you enough. I also used 1.5 tsp of cream of tartar to get my egg whites to whip up better. Worked great and no negative effect on the bread. Can this be flavored like with cinnamon to make a cinnamon swirl bread?

[@dualwellness5209]

I love how thorough you are in your explanations. Great video!

[@tielde8199]

Another con for starch for me and anyone with glucose issues is that even the smallest amounts can spike glucose and insulin levels. I might try the inulin to see if that causes any gut or glucose issues.

[@bethanylake2387]

Thanks for the heads up on the glucose spike.

[@kctexan1817]

I'm T2D and agree with the small amount of starch. Even Aldi "zero carb" bread (which we all know ISN'T) raises my blood sugar. But I'm going to try nutritional yeast for flavor and try the inulin. I also have butter powder and cheese powder and think I'll experiment with those. I've been using 1 tsp xanthan gum with absolutely no issues - perfectly shaped loaves. Gonna try leaving it out once, though.

[@reneecampos1261]

Man, you are awesome 🤩! Thank you so much for your dedication in making the best PSMB recipe. You’ve done all the work for us. So appreciated ☺️! I also love all the music you use in your videos.🎼

[@sherrywoodcock3252]

I'm in the UK and there are several sellers of Allulose on the UK ebay

[@capnjan9835]

You have given us back Tuna Sandwiches!! Dang, I had forgotten how good they are! Thanks so much, I will forever be grateful. Lots of thumbsup and of course, subscribed.

[@IndigoNili]

🥰🥰🥰

[@nancyk7874]

I just ordered the arrowroot flour. Thanks for the link. I can't wait to try this addition.

[@monap-2012]

I love your experiments, it helps me decided which one to use.

[@davidcolin6544]

I love this video, and all your bread videos!!! Thanks for doing all this hard and meticulous experimentation so we don’t have to lol. You’re awesome!

[@lindagivens8882]

I’ve tried this recipe several times and can not get stiff peaks! I only have a hand mixer . I add 2 t of cream of Tartar and mix for 10 minutes, I bake it any way and it actually comes out nice. 😵‍💫🤪 thanks for all your hard work!! I appreciate you!

[@KarensTinyCarCamper]

Hey, I'd like to see how it turns out if you add some fiber into it. That's what i do with my chaffles. I keep a base mix of: 1 part chia seeds 1 part psyllium husk 3 parts ground oat fiber (or ground wheat bran) 6 parts ground golden flax seeds I add 1 Tablespoon of it to a chaffle recipe. I'd like to see a version of your bread that looks more like whole wheat or grain bread. Do you think that would work?

[@ZJustine940]

Your videos are phenomenal! Thank you so much for making them and doing all this experimentation. I am loving the bread recipe. I have tried Carnivore angels Hawaiian rolls And really enjoy the flavor of those but cannot get them to stay poofy. I'm wondering if you will be experimenting with that recipe?

[@kristinbailey4357]

I tried to get them to get like rolls too and they come out flat :(

[@claudiafarley4290]

Yep..maybe it's my altitude or weather

[@juliewells4006]

Me too. Came out flat as pancakes! Also had trouble whipping the whites. I think 1 top xanthan gum may be way too much! 🤔

[@ginadonza3549]

Thank you for all your hard work in trying to perfect the infamous egg white bread. Looking forward to other trials in the future.

[@kathywood558]

I'm still using the liquid egg whites (stocked up!) but did want to let you know that with the liquid egg whites I am using 1/2 tsp Xanthan Gum as well as 1/3 c (roughly 30g) protein powder or collagen. My breads and rolls come out with a good texture but are a bit sticky on the crust. I've started adding the egg yolk powder as well and really like the texture. When I run out of the liquid egg whites I'll switch over to the water and egg white protein powder so will be anxious to see if my 1/2 tsp Xanthan Gum still provides good texture. The inulin is interesting as I do use inulin in other recipes but never thought of using it in the PSMF bread. Thanks for all the experimenting you do!

[@kathleenmartin2448]

Thank you and your sweet girls for helping! Appreciate your testing

[@nwmuah]

Thank you so much for your efforts in teaching us how to make this egg protein bread and the many variations and time involved 😍

[@redscorpion133]

i used coco blossom sugar to replace alulose in Austria.

[@nicolepanagiotopoulos5473]

Also Anita from ketogenic woman has a hearty Italian egg loaf recipe that she uses additional cream of tartar and xanthan gum and it did none of those things that your last bread with xanthan gum did it's our current staple

[@cw1626]

This is great Nili. I use the same brand of inulin. I put a scoop in my coffee a few times each week so have become used to it. I use it with collagen in the coffee usually. I'm going to try it and combine it with the arrowroot.. Thank you for all the experimentation!

[@KimberleyJackshaw]

Inulin is a prebiotic and works well with probiotics for good gut health.. I can handle inulin just not in huge amounts...and you shouldn't be eating it in large amounts. I take Fibre Choice tablets which is inulin and I take it with my probiotics at night and i'm fine, you also have to make sure it you take inulin up the water as it is a fibre

[@ldakota66]

Love all of your experiments! Thanks for trying all of these variations for our benefit!

[@roncenti]

I think the original with the egg yolk/whole egg powder is just fantastic. My top of the bread turns out better than what you show us. It does not fold/sink back in that much and just looks beautiful right out of the oven. It does not break open either. I sprinkle a layer of shredded cheese on top. I think that gives it structure and is actually nice and crispy. For flavor I add caraway seeds and/or toasted sesame seeds to the top surface. So delicious. I even added caraway seeds to the batter and that was a good taste in the finished bread. Kind of like rye bread. It was too much though. That is not a good fit for all sandwiches. I will try the arrowroot powder. Ordering that right now since that is not too expensive. I read some of the comments and I don't taste anything eggy. This is a perfect bread-like vessel for any sandwich from just butter to burgers. These slices withstand the juiciest burger without falling apart like "real" bread. Thanks again for perfecting this bread (and continuing to do so). I bought an airfryer now too and a slice of this bread melted over with cheese and some garlic... Heaven and it takes 4 minutes. I bought the instant Vortex because you have that. Toasting this bread in my toaster never worked. It burns so easy, but in the air fryer... it toasts perfectly.

[@te34]

@roncenti - I haven't made this bread yet but I have been trying to figure out how to make cinnamon sugar (cinnamon w/erythitol sweetner) toast for quite awhile and when you mentioned you made toast with this bread recipe in an air fryer, I just had to ask... did the air fryer you bought smell like plastic when you 1st used it? And does it continue to smell now?

[@KimCalhoun]

You are the BOMB!!! Thanks so much for sharing all your experiments!

[@jeanniedreemer1944]

How could Mr. Brown not love those appetizers! I was drooling all over! I love baby Bella’s and will surely try this! Tfs ☺️👏🏼👏🏼👏🏼

[@ericlam7665]

Very good demonstration, thank you very much

[@judymasters8085]

Nili, I saw a recipe that added psyllium fiber. He said it tasted more like bread..I can not find the site again. So that's all I know. I am going to try it your with your recipe. Maybe a table spoon at first.

[@Skyfilly]

Love your experimental creativity

[@amysnews6808]

OK, so help me out here, you have about 100 egg white bread videos, which one is just the closest to actual bread? Soft when it's fresh, crunchy if you toast it? Is there one like that? That's the one I'm looking for. I can't afford 1000 products and I don't have the time to try 100 different recipes or even watch all the different videos you have as entertaining and informative as they are. I'm just starting on this lifestyle and I have a long way to go so if you (or anyone) could help me out and just point me to the video/recipe that fits what I'm looking for I'd super duper appreciate it! Thanks 😊

[@goodnewsketo178]

I LOVE the experiments! One thing I was wondering is if oat fiber can be used instead of the arrowroot starch. 🤔

[@dianneeubanks8594]

I wondered the same thing!

[@mecoonie]

I used 1 tablespoon of oat fiber and had good results.

[@judyporche9125]

I’m a little slow, but I finally ordered and received my Acaica pwdr. Made the bread with it and 2Tablespoons of yolk pwdr. Best yet for me as I learn that Acaica doesn’t spike blood sugar. Yeah!!!!

[@IndigoNili]

Woohoo! That's amazing!

[@mFrazz-fq2hl]

I use 1/2 teaspoon of the xanthan gum and 1/2 teaspoon of baking powder, it comes out perfect with a nice rounded crust no freaky shape.

[@judysbakeryandtestkitchen1654]

I had heard that glucomannan is a vegan substitute for gelatin. From the konjac plant, like Shirataki noodles. I hope you can try it for those of us who can’t eat gelatin I admire your efforts. It’s hard separating and cracking all those eggs!

[@christigraham2749]

This is awesome!!! Just wondering if you've tried oat fiber as an add in? Possibly instead of the arrowroot, or as a blend? I've seen another keto baker use it to add texture as well as that classic bread-like flavor. Could be ideal, possibly!

[@ketokarbs3671]

Oat fiber is the worst😣 It just has a horrible flavor

[@lauriecarlson4672]

Oats are "grain" and we 'avoid all grains' on Keto! Oat is not an option if you follow Keto.

[@christigraham2749]

@@ketokarbs3671 it tastes horrible to you! And thankfully we all have different palettes...

[@ketokarbs3671]

@@christigraham2749 True..........wish I liked it because it has zero carbs

[@BruceWayne-rb1mb]

Do you have any recipes for tortillas or pizza crust? Thanks!