🧈Egg White Bread **BUTTER POWDER** Experiments

[@judywynn5177]

Just made my first loaf of egg white bread and it came out just right. I used 1 1/4 cups of water, 1 1/4 cups Jay Robb egg white protein, 1 1/2 tsp cream of tartar, 1/4 cup Allulose, 2 Tbsp arrowroot powder, 1/2 tsp Redmond real salt. Mixed all ingredients. and whipped it for 5 or so minutes. Oven was 325 degrees and baked it for 30 min. I scored a line down the middle of the loaf and that is where it split some. I loved the texture and the taste. Next loaf I will try some butter powder. Thank you, Indigo for a great recipe. I loved it.

[@patreed2228]

Nili , where did you find the wonderful containers that are holding your Ingredients? They look really neat, l am addicted to your channel ,

[@lisamatonis4579]

I feel like we’re all sitting here in lab coats, with clipboards taking notes, eagerly anticipating the results.

[@sabramorin9945]

That’s funny …😄

[@katieirish5765]

I LOVE all these bread experiments. I am desperate for a "Holy Grail" bread. If I can get that, then there is no stopping me on this plan. I am so, so GRATEFUL to you for doing these experiments!!!!!

[@nancyk7874]

LOL....me too!

[@crissyqualls8277]

She’s amazing!!!

[@Rusty6507]

As am I

[@abbyjunge7221]

Should I keep all my powders in the fridge??

[@nonacee5065]

I made the powdered egg bread today, added cream of tartar, baking powder, and nutritional yeast flakes. It was delicious, and I made a sandwich for my granddaughter who really didn't believe it wasn't bread. I also made an egg white base and filled it with a cheesecake mixture with lemon. Yum yum.

[@janetmagness9450]

How much nutritional yeast did you use?

[@nonacee5065]

@janetmagness9450 about a tablespoon. It gives a bit of a cheesy flavour.

[@louisethurlow3948]

I'm excited to try this recipe! I'm carnivore but I miss sandwiches! Ty!

[@goodnewsketo178]

I love the experiments!! The bread is so expensive for a lot of us, so these experiments definitely help!! Thank you so much!! ❤💙💜

[@lauriecarlson4672]

VERY expensive!! My bestie girlfriend and I are going to go in on the powders together and split the costs! Have to!

[@nancyk7874]

yes, greatly appreciated

[@cristinamartinez9508]

This is definitely the best cooking/baking video I have seen in my life. Absolutely interesting. I love your experiments.

[@yahsyo]

This is the 4th time I have made this bread. This time I used your trick of putting the water in first then added my dry ingredients. I mixed it all in slowly to mix in and then the 5 minute fluff. Then I removed the bowl to put the butter powder and whole egg powder directly in the middle of the bowl and then mixed it on low but for enough time to incorporate well. It did not deflate. It baked up beautifully and the taste is awesome 👏🏻! This was the best yet. I used only 1 tablespoon of whole egg and 3 tablespoons of butter powder. I used the full 120 g off egg white powder but baked in the two smaller pans. The texture was perfect! Thank you!

[@leslielutz1874]

Between you and Wendy I have been laughing for weeks over all these experiments because I finally get ALL the ingredients in my pantry and all I need is time and then you find another ingredient and of course I don't have it LOL and I want the latest ingredient because the bread comes out AMAZING !!! Thank You for all the experiments. And we can always just make Protein Power Flour with the non latest loaves right. Keto History being made !!

[@Aurora3242]

Me too, I'm still waiting on my egg yolk powder to arrive, I can't keep up.

[@thefruitbottle]

@@Aurora3242 I'm returning my yolk powder. I found I don't need to add extra cost. Using the butter powder and the arrowroot was perfect for me.

[@Aurora3242]

@@thefruitbottle We have the same name- Lianne Marie💜

[@leannekenyoung]

@@Aurora3242 hey I have the same name too and middle name only spelled differently!

[@leslielutz1874]

@@thefruitbottle thank you for sharing !!

[@rebeccahernandez7925]

Your efforts on doing this bread testing for us is So very Appreciated. Thank you,thank you. I make this bread pretty much daily. I will be ordering the butter powder. 🍞 🥪 We love this bread around here 🥰

[@lorettacaputo6997]

You are the Edison of keto bread engineering. Love your work and the insightful mind you have about perfecting a non carb bread substitute. You must have a strong science background or your mind makes you a candidate for such a profession. Thanks for your hard work and the great presentations.

[@mollygaylord6785]

I just made your last iteration of the recipe in this video using 3 tablespoons of butter powder and NO arrowroot powder. My loaf was beautiful, perfectly shaped with my pre-baking crease down the middle and was golden brown. A perfect loaf of bread!!! Thank you!

[@rhondaclark1826]

I love using the butter powder. I use 2 Tbsp and layer it with brown sugar sweetner and cinnamon. If you only bake for like 20 to 25 min the texture is more pulling like a real cinnamon roll. However If I just want a sweet hamburger bun, I just add the butter powder with extra swerve; since I only use 1 Tbsp allulose and 2 Tbsp Swerve in the bread. Also, I sometimes add butter extract.

[@LauraWagner]

Thanks Rhonda. Do you use butter extract with the butter powder or in place of?

[@rhondaclark1826]

@@LauraWagner With butter power for even more of a buttery flavor for the cinnamon rolls. The powder changes the consistency. So I don't want to keep adding that. Also I add it at end with the powder. Quickly

[@Hiker_Mike]

I finally got all the ingredients from Amazon. Used a hand-mixer to make your base recipe, turned out GREAT, thank you. No more typical Keto breads that don't taste great!

[@judyporche9125]

I’ve made mine with handheld mixer also

[@gladysobrien1055]

Check with Wendy, she had a link to a huge discount on an ACE KOOL STAND MIXER.

[@Hiker_Mike]

@@gladysobrien1055 Thank you. I only make one loaf a week and it's easy to use a hand-mixer. The problem is finding a new replacement hand-mixer because my 30 year old GE mixer is falling apart... there are many mixers available but there's so many bad reviews for all of them due to poor quality/functionality. I wish I could find one that's as good as the old one I currently use.

[@thisisAshleyxo]

I used 2 tsbp of butter powder to my batch last week. Also only did 1.25 cups of the egg whites, 2 tbsp of whole egg and 1 tbsp of egg yolk powder along with the normal allulose and cream if tartar. Came out great! Thanks for experimenting for us!

[@JamiDelgado]

I’ve made three loaves of this bread and it is THE BEST! I used your recipe as posted with butter powder and arrowroot. I calculated carbs at 1.5 carbs per slice with 16 slices. Totally worth it! introduced it to my gluten free friends and they also enjoyed it and want to use it for their bread rather than something flour based. Thank you!

[@CannibalFoxx]

How do you usually storage it?

[@darsongsify]

Okay everyone! I made 2 loaves of this for the first time and they came out perfect!!! They rose beautifully and the butter taste was yummy!!! I only baked for 30 minutes not 40. I made the egg white bread last week but it wasn’t as good as the butter. These 2 are pretty moist and I mixed it perfectly! No streaks!❤

[@SusanaEH92]

I just made a loaf using buttermilk powder instead of butter powder and it was FABULOUS! Great texture from the arrowroot and really good flavor! 👏🏽🍞

[@leslieprice9224]

Yeah,I have Buttermilk powder and was wondering if I could substitute it for the butter powder. Saving me money! Thank you!

[@forced4motorsports]

@@leslieprice9224 FYI: Not sure if all brands are the same, but buttermilk powder is very high in sugar. 4.5 grams per tablespoon.

[@lorettamaeder7219]

I made the version with 1/4 cup butter powder and I loved everything about it. I tried the version without the arrowroot powder and my hubby said it tasted like bread. Success either way with both recipes. Thank you for a good way to return to bread. I really REALLY REALLY missed bread.

[@cmajors4596]

You're the BEST! Maybe in the future would you try using "cheese powder"? Might make some fantastic cheesy bread! Put an herb topping on it? Thanks Nili for all your efforts! The final product really is 100% YOURS! No further credit to Maria, because YOU created this bread! Truly, we will use yours from here on out!

[@critter4004]

C Majors - check out the video by Anita Breeze on Ketogenic Woman for Hearty Italian Loaf.

[@lauriecarlson4672]

@@critter4004 That bread looks DELISH also!!!!!

[@barbarachen1428]

Hmmm I have cheddar cheese powder in the pantry. Might have to try this!

[@cmajors4596]

@@critter4004 I'll do that! Thank you!

[@kellymcvay2860]

I have both the anthonys cheese powder and heavy cream powder. Will have to give this bread a try using these

[@karendemoure5024]

I love to watch Renee's reaction to the food that she tries. She doesn't even have to say anything!! She is a great tester!!!

[@jpf4908]

Thank you so much, Indigo, for all your videos on this bread :-) I finally got a success from making this bread after you measured the water in ml, so thank you for that too. I made a loaf the other day and I have a suggestion for you to try out - oat fiber. Its not oat flower, but fiber and it has zero carbs in it. The texture was so much like regular bread, it was amazing, I added 1 1/2 tablespoons to the mixture, and next time I will try with just 1 tablespoon. You should really try it and see how the regular bread almost comes to life in this one :-) Oh, I should mention that the mixture deflated quite a bit after i mixed it in, but it rose in the oven and didnt fall after it was taken out.

[@barbarachen1428]

Thanks for reporting this...I've been wondering if oat fiber would help.

[@jpf4908]

@@barbarachen1428 you are welcome :-) My result was amazing and I hope yours is too 🙂

[@lauriecarlson4672]

ANYTHING to do with oats makes my roomie's skin breaks out terribly in psoriasis, poor guy!!! I stay FAR AWAY from oat anything! I'm also a 'full carb' counter myself, so I don't touch oat fiber at all. The carbs still add up for me. I'm trying to keep this as Carnivore as I possibly can. I do my best following Carnivore! We ALL have our BEST we know that works for us! That's the BEAUTY of this lifestyle of eating! Customizing it to meet our needs! LOVE that!!

[@jpf4908]

@@lauriecarlson4672 The few carbs contained in oat fiber are insoluble fibers, which is good for digestion system. The dont spike blood sugars. I wouldnt scare people of because of your roomie's skin condition, I dont have any problems using the fibers. Ofc, if you are carnivore then the fiber is not for you, but as you say, we all have the the opportunity to customize so to give as many options for that as possible, is great...in my opinion :-)

[@brendaforevergreen7436]

At what stage did you add the oat fiber?

[@rhondasmall8142]

Omgosh! I made the recipe with arrowroot, but omitting any egg yolk/whole egg powder, and 3 TB butter powder. I AM LOVING IT!

[@KarenLeon457]

Hello! I'm new here😁 I ran into your video searching for a keto bread. Long story short..... I've been bing watching your egg white powder videos and just learning a lot thanks to you. Can't wait to see more experiments 😁😅

[@lrey832]

Welcome aboard 😎

[@Holli_Sassafras]

When you’re tearing it it doesn’t sound like ripping styrofoam and that’s a huge win!

[@amyloulou2]

Just wanted to let you know that this recipe saved my bacon during my battle with C*vid, over the past 2 weeks. With ZERO appetite, this bread was the only thing that did not make me nauseated. Plus, the simplicity of the recipe allowed me to make a couple of batches, despite being totally exhausted. Thank you so much for all you do for the carnivore/ketovore community. God bless you.

[@IndigoNili]

I'm so glad! 🥰 Thanks for letting me know! ❤️

[@aandpforme]

Your commitment to bread perfection is laudable 👏👏👏👏👏👏👏. I just got my butter powder . Making a loaf tonight!!

[@bettyraynor-davis9]

Ive made your recipe with different powder fats and it works. You can use Coconunt or MCT oil Powder, olive oil powder, butter powder or egg yolks or a combination of two of the fats listed. You can also add melted and cooled but still liquid butter at the end as a mix in with the same results. Thanks for you work helping us all improve our home baking skills for our health.

[@thearboristswife8274]

Thank you for this! I was curious how it would work with coconut milk powder.

[@sandymiller9471]

I'm so glad to see you trying the butter powder, I've been using it but was afraid to use more than one table spoon. Now I know I can use more. Thank you for all you do.

[@djean79]

This may be helpful to others. It’s been extremely cold where we live and not only was my water very cold, but my mixing bowl which sits on granite counters was VERY cold. After 5 minutes of mixing the egg white mixture, it was still fully liquid. I nearly threw it out until I put my hands on the bowl and realized it was that cold. It ended up taking nearly FIFTEEN minutes to whip up. If this happens to you in the winter, that’s likely the cause. Keep going!

[@Kristin95762]

I've been marginally watching about the egg white bread but wasn't too enthused. I saw yours adding the butter powder and I decided to try it. IT WAS AMAZING! Your recipe was my first test and I'm definitely going back for more. Thanks a bunch. I can have sandwiches again!

[@IndigoNili]

Woohoo! Welcome to the egg bread cult! 😆😅

[@Delisle4]

What I love with all these experiments is that people can think about what they like 👍and choose for themselves what bread they like.

[@vcotten]

I just made a loaf with the 2 tbsp arrowroot and 1/4 c butter powder - my favorite so far!! Thanks for figuring all this out for us! We appreciate your time and perseverance ♥️

[@IndigoNili]

🥰🥰🥰

[@rhondaglass6711]

Thank you so much for the time, money, and for being such a good teacher. I'm ready to get started on my own kitchen bakery experience. Bread is the thing I miss most on keto. Anything that will help me get rid of this excess poundage has my complete attention.

[@mellymell33]

I recently discovered your channel and I gotta say your time and efforts to perfect this bread is greatly appreciated. I mean, I bought all the stuff to make it and my pocket book hates me. I can imagine what your spending. Thank you from my kitchen to yours! Stay blessed.

[@niecek.6473]

So loving all your recipes! Back to having “bread” in my Keto diet…

[@ccealm3]

Thank you so much for experimenting. It's encouraged me to do some of my own. I use your first "perfected" recipe to make a loaf for flour. But I use your butter powder recipe to make loaves for eating. I did tweak the recipe a little by combining two of your recipes. Below is my "perfected" bread recipe 1 ½ cups warm water (1050 -1100 degrees) ½ tsp honey ¼ tsp butter extract (optional) ½ tsp active dry yeast __________________________________________________ 1 1/2 cups of water (354ml)  120g egg white protein powder (1 1/2 cups)  1/2 tsp cream of tartar  1/2 tsp Redmond real salt  1/4 cup allulose (36g)   2 tbsp arrowroot powder/starch/flour (adds 1 carb per slice)   ________________________________________________________________ ¼ cup butter powder ½ tsp egg yolk powder Preheat the oven to 325 degrees.   Prepare loaf pan with parchment paper. Add the water, honey, and butter extract (if using); stir till honey is dissolved Sprinkle yeast over water, let stand at least 5 minutes to activate.  Mix the other dry ingredients between the lines together in a bowl to incorporate, then add to water in bowl.   Start the mixer with the whisk attachment on low speed till ingredients are incorporated. Gradually increase the speed until full.   Mix on full speed for 7 minutes.    Reduce speed to low, add butter powder and egg yolk powder. Mix on low till incorporated (about 30 seconds). Remove bowl and give on final stir with spatula. Spread the batter into a large parchment paper lined loaf pan.   Bake in the preheated oven for 40 minutes (If doing 2 mini loaves cook for 33 minutes).  Remove from the oven and allow to cool in the pan on a wire rack for about 10 minutes.   Remove from the pan, remove parchment paper, and allow to rest on the wire rack until completely cool to the touch.   Slice and enjoy.

[@margariteolmos3457]

Thank you for being the "mad keto scientist" for us. We appreciate it!

[@irismoreno6909]

I just made my first loaf of egg white bread. It turned out so good! I’m glad I found you. You continue to inspire!

[@ladye6907]

You’re are awesome. Lots of patience and dedication to find the best bread. Thank you. As a person who mourn after bread and was the hardest to gave up appreciate your efforts. Sure I will try this recipe.

[@forced4motorsports]

Made my first medium sized loaf (and a few buns) of the updated recipe today; have been on BBBE followed by a 14 day fast so I'm late to the party. Not sure if you recall but this is similar to what I did with the powdered cream, which was ruined by a power failure. Since I don't have my powdered butter yet (on order), I decided to try the cream again. I did your base recipe with the following; No fiber of any kind, 1 TBSP nutritional yeast, 1 TBSP of powdered heavy cream, 2 TBSP whole egg yoke powder. I did overcook them, my over runs hotter I guess so I'm cutting back by 10 min tomorrow when I try again. Results: Even overcooked, the bread is so stable, did not cave in or deflate, amazing texture if a little dry, perfect candidate to use for french toast or bread pudding. It still has too much chew. Something is seems will be resolved when I switch to the powdered butter. Thanks so much for all you do Nili!

[@hyacinthlc]

Guuuurrrrllll everytime I see you post a new video I'm like "wait what👀 let me stop what I'm doing & watch!!"😂💯🙌🏾❤️

[@IndigoNili]

🤩🤩🤩

[@cynthiabrosnan4539]

Today, I made this bread with whole egg powder - did not have powdered butter. I also, did not have arrowroot, so I tried cornstarch which has the same carbohydrate content. The texture was SO much better than the plain protein sparing egg white bread. It is dry, but it rose nicely and slices beautifully. I ran the recipe through Chronometer with the cornstarch and 3 tbs of whole egg powder, and it came back with 3 grams of carbohydrate per slice at 16 slices per loaf. It was so PRETTY! I have not had bread for almost 2 years. I nearly swooned :D I am ordering the powdered butter and will make the next recipe with that and try arrowroot. Thank you for all the time you spend experimenting. I am not so bold and appreciate all you do. PS: I ate three slices of this bread with butter on it, and then was so full I couldn't eat the wonderful keto chicken wings dinner I had prepared. Hubby took care of it for me🤣

[@Lwoman50]

Thank you so much for all the time, energy and money into trying for the perfect loaf. I can’t wait until you say “this is the one “. WTG and you are so appreciated.

[@shellystarr5992]

I made them this morning and they turned out great… thank you for all your experiments…. I am out in Hillsboro.. glad to have a neighbor to learn from 😀😀

[@lynnpayne5107]

Thanks for doing all of these experiments! I haven't attempted egg white bread yet because I don't want waste any ingredients. I think I'll attempt it now. Thanks for all you do!

[@roncenti]

My arrowroot and butter powder arrived yesterday and I baked a new loaf with the modified recipe. NICE! It is so much more white bread like now. Soft and feels good but still holds up to a burger. The batter seems stiffer and when done there are not that many bubbles but the softness makes up for it. plus it safes me 20g in egg white protein. One extra loaf for every 5 loafs. And the smell is just so nice now. Another success. Thank you so much.

[@teresaobrien663]

I’m so glad this video from you came up in my feed. I had bought the ingredients for the basic egg 🥚 white bread but was worried because it did look like memory foam, I have powdered butter & powdered heavy cream already so now I’m going to try your recipe. I love that you did so many side-by-side so we could see what you did to perfect this recipe to this point. I’m going to try it!! Thank you!!!

[@thefruitbottle]

WOW!!! I just made the bread using the arrowroot and1/4 cup of butter powder, (did not add the yolk powder). It is AMAZING!!! (I have had such a time making egg white bread, none good). Though, I think you are totally correct...weighing the ingredients is so very important. I received my yolk powder yesterday. I'll be returning it, as I found I won't need it for this bread. Delish! Thank You for all your hard work! So many of us out here truly appreciate it! Merry Christmas!

[@cmorrison5466]

I love how well laid out your experiments and explanations are. Great visuals with the side-by-side comparisons! I had given up on finding an edible keto bread, but you've definitely changed my mind. I would like to make dinner rolls for holiday meals. This recipe looks like it would work as well. If I can offer up a tasty alternative to my family, I would be thrilled to get them off the store bought items and eating healthier versions. Thanks for doing this! It's obvious you put a ton of work into these videos, and thanks to you, we don't have to lose time and money on expensive ingredients. Subbed! 😊

[@critter4004]

Try the Hawaiian Sweet Rolls from Carnivore's Angel. Beautiful delicious dinner rolls!

[@cmorrison5466]

@@critter4004 Thanks for tip! I will definitely try these!

[@lauriecarlson4672]

@@critter4004 I tried a Keto Hawaiian sweet roll recipe once, not sure from where, but it was DELISH!!! WOW!!!! WISH I wrote down where I found it!!!

[@MrsInterestedOne]

Oh my goodness, I just made the recipe you have listed as hot dog buns. And my husband and I loved them. Thank you for sharing your amazing versions of recipes.

[@cantstopthefunk22]

I would love to see you experiment with yeast! I've tried making keto bread a few times but when I added yeast it gave it the aroma of real bread and I'm sure it would be even better in this recipe

[@allyc8904]

I am thinking of doing this. How much yeast did you add?

[@Missegyptlatesha]

This bread is amazing. I'm grateful for all your effort

[@TheSulayne]

I just love all your videos and the way you do you explain everything to each others I’ve had a stroke and sometimes it’s hard for me to understand things and so but when you do it for me I don’t seem to understand it it’s just getting back to it being able to do it so but thank you and we appreciate all that you do and I think I love it when you tell me about the kids in and lazy when the girls come in and they try it and they tell you how many minutes are in a minute but death of 1 to 10 how they like it didn’t the stories about your husband is so good thank you so much and we appreciate it and thank you God bless you amen

[@TheSulayne]

Sorry all the words sometimes I put in there doesn’t come in right I didn’t need the word this is death and whatever else but who knows when it comes out of a so I love you take care and God bless

[@pennypritty1]

Love this! I think I’m going to do the 100g, 3 tbsp butter powder with arrowroot. They come out to pretty and white bread-like when you make them!

[@maryemerald]

Hi Pennypritty1. 100 grams egg white powder? With how much water - 1 cup or 1.5 cups? Did you make them? Did it work?

[@jaclee6]

Love your scientific approach to these experiments! ❤️ I am learning and gaining lots of insights on how to tweak my own experiments. Thank you!!

[@Orpilorp]

Hello! Jane here. I just found your channel, and I am delighted to see what you are doing. I have crohn's disease, and I do not digest starch. So seeing your experiments is exciting to me. I really appreciate that you share your experiences with us. I will be looking up the egg white and butter powders. Thank you for the culinary inspiration!

[@djean79]

I first made the one with just butter powder and then one with egg yolk and butter powder (no arrowroot in either because I’m counting total carbs, not net carbs) and they both turned out GREAT! My husband and I both think the one that has egg yolk has a slightly richer taste. Really great, THANK YOU!!!

[@SusanaEH92]

Holy cow! You are ROCKING my world with all your experiments!! 👏🏽❤️ 🍞 🙏🏽

[@niritzagofsky7473]

Nili, thank you for this excellent video demonstration of how to. I made my first one today, and it turned out perfectly with no memory foam as you warned about. Two things which may help others: I don't live in the USA, and my oven is European and much smaller than standard American ovens. Because of this, I turned down the heat just a small bit and baked for 35 minutes. Probably would have been fine in just 30 minutes, but I had no way to be sure. Next, as you mentioned about 'chokeability', I do have a swallowing issue with overcooked meat and canned fish, and the egg white bread also is problematic, particularly the crust. Toasted is even harder. Even my husband, who loved it and has no swallowing issues, said he felt like he could choke while eating it. I am cautioning people to enjoy it, but eat it slowly in a relaxed atmosphere.

[@emergingresults]

Such a fun series watching all these experiments! Haha... off to Amazon for some butter powder! Thanks so much for ALL you do🥰

[@darsongsify]

Thank you for all the work you do for us!❤

[@bbrown8353]

I don't know how to thank you for all the time and money you spend testing all of this for us! I do use your affiliate links when purchasing but I see other you tubers with a buy me a cup of coffee or such links - I think you should add one. Thank you so much! I perfected my sour dough bread for my non keto partner during the covid lock down but I was lost when it came to the egg white bread, I'm starting to get the science behind it watching your tests.

[@jenniferpolovitch187]

Thank you so much for all of your experiments! You have completely changed my egg bread game. Even the hubs loves it!

[@IndigoNili]

I love it when even husbands get on board! 🤩😆

[@robinarcher1607]

I am beyond excited 😊 🤗! I made the last recipe without the Arrowroot into 8 buns using the mesh silicone bun mold. They were fantastic 👏!!

[@Aurora3242]

💜🤩🥰👩‍🍳🧑‍🔬 No cuts yet, but I'm loving the looks of that crust on the first loaf Second loaf has multiple personalities🤗😍 You're killing me Nili, I haven't gotten my egg yolk powder yet, now we are omitting it for butter? Love the idea, but shipping can't keep up with ya, lol

[@lauriecarlson4672]

I LOVE how you made a separate "Bread Making List" on Amazon!!! Thank you!!! MUCH EASIER to find everything!!! ONE question though? Can't we make our own egg white powder and egg yolk powders? I have researched a lot about 'how to do it' . . . the only downside is it takes a LOT of eggs, 1 dozen just to get 1/4 cup of dried egg white powder! Wow! LOTS of hours of work to go that route! For a beginner, I am going to try it though, the worst that can happen is it doesn't work . . . I just want to try it before investing $$ in all the powders. I have the time and can do it, so I'm going to go for it unless you or anyone thinks it won't work . . . if we love it, then I'll invest in buying the powders! I cannot see doing ALL that work for every batch of bread! I need to see if the 'we' who is my roomie loves this bread as much as I am positive I will! HE will be the one paying for the powders, so it's important HE likes the bread as much as I know I'm going to love it!! Lol!! Or, I'm in BIG trouble! Lolol! I 'try' to be as thrifty as possible . . . this may become a regular item we eat often! Thank you SO MUCH for ALL you do!!! LOVE your hard work and dedication!

[@carolejean63]

I’m loving theses demos I haven’t made bread yet!!

[@cherylgriffin9242]

And again I'm so happy that you do this experiments cuz now I I will do these without worrying so thank you

[@ladysmith3988]

Just made the recipe in your notes. Amazingly easy and, by God, the best I've tasted yet. I'm over the moon! Missing "bread" for my proteins has been the one weakness i struggled hard with. Onward Keto/carnie!! Thank you SO much for all the time and effort you put into this! 💚💚💚

[@medicatedmastermind1879]

Ooh yay I love Cristy and the Keto village!!!

[@tk7166]

Please keep those bread 🍞 recipes coming. I am personally trying to find one that I can make a staple. 👍

[@rebeccablueheart]

If you bloom the yeast in the water for 10 minutes or so before you add the dry ingredients, it helps release the yeasty flavor.

[@IndigoNili]

Yup, I've done that 👍🏼

[@wrightohn3]

Baked a loaf today. Used less allulose and just the butter powder (your last test loaf). It's still not a whole lot of flavor but the texture is divine. I think my son will go for it, as well. Too soft to spread room temp butter is the only con. I'll put it in the fridge and see if that firms it up enough. Mine was done in 30 minutes. Yippy Skippy!!!

[@carm12]

Will the butter make the bread brown ? Can’t use allulose

[@wrightohn3]

@@carm12 don't think so. I cut the allulose because mine was too brown. But it's worth a try . . . the butter definitely effects the texture.

[@robinbeers6689]

I really like that Anthony's brand. I use their chicory instead of coffee and they also make a carob powder. The two together make a wonderful mocha. Another brand I like is Hoosier Farms (also available on Amazon). They have powdered butter, cream, cream cheese, and sour cream. I also use a coconut powder by a brand called Micro Ingredients. I mostly use it as a tea creamer but I bet it would be good in that bread too. A lot of brands of coconut powder have maltodextrin in them but this one does not. Single ingredient list.

[@sandyk7611]

Yay on notice of NO maltodextrin. I won’t buy anything with that in it.

[@katieirish5765]

I love the Anthony's cheddar cheese powder. We buy "Lil Crunchies" by Gerber and put a tablespoon or so in the can and shake it, they taste just like Cheetos! Great for keto day snacks.

[@loriglory7765]

@@katieirish5765 great idea 💡

[@TheZenBeePgh]

Omg, I just snort laughed when you called the streak of unmixed egg, “memory foam” 😂. The bread looks fabulous regardless.

[@victorialg1270]

Egg bread makes great grilled sandwiches. Just a little butter on the outside. Fried egg, or cheese, or ham.

[@karendemoure5024]

Thank you so much for all the experiments that you do!!!! I happened to have some butter powder and tried it. I love it!!! Before I was only eating the bread because it was the best option. The butter really helps with the texture!!!! Texture is so important.

[@carolewalker6913]

I really love your experiment videos. Unfortunately Egg yolk powder and Butter powder is not readily available here in the UK so would you consider doing some experimenting with other fat powders, such as buttermilk/MCT powders? And sharing any results or other ideas of course. I'm just waiting for my stand mixer now and can't wait to try this bread. Thank you so much for all your videos x

[@lat1419]

The lack of supply of many dried products in the UK is weird. I buy my keto bread online from a place in Wales that is expensive, but very good. (I also have a stand mixer, my pride and joy. Enjoy yours!)

[@discoversustainable]

Squishability! My new favorite word! Love your videos. You are such an inspiration.

[@IndigoNili]

😆😆😆

[@syl3168]

You are amazing.. I am glued to the screen. Making this Saturday!!

[@luchi26100]

Hi, I just made today the first version of bread you made on this video, it came out wonderful and no shocking. I omitted though the arrow root. I made a sandwich with a steak and avocado. Too delicious. Thanks dear teacher🔥💕🤗

[@conniedavis5]

Wow would've never thought to try "butter powder " thank you for all your experimenting. Love it when you comment on how your family feels when they try your breads too. ALL VERY HELPFUL,!!

[@epischewurststullederverda1483]

I use a few drops of butter aroma and a bit more erythritol to make my psmf bread taste like brioche. It's sweet-ish and buttery and to die for with low fat cream cheese and sugarfree jam.

[@hrhneenerita]

love the way your brain works thanks for the experiments.

[@Pajexeter]

I made a loaf with your basic recipe but added a good handful of grated mozzarella, rose well but not madly and flavour and texture were good. I made some burger rolls with a bit of extra mixture too, which were delicious, topped with grated parmesan.

[@starlamiller7703]

Thank you so much for doing this! Making my first loaf today!

[@harryoone]

I love all your bread and bun experiments! Fairly new to this so appreciate all the added info you give. Will definitely be trying a few of your recipes.

[@megmayo]

I’m so glad you’re trying all these combinations before I start buying products to try this myself! Thank you! You might want to try putting all your dry ingredients to a sifter and sifting them into the bowl so they are well mixed and you don’t get that streak of memory foam bread

[@lauriecarlson4672]

I don't know? I think it has something to do with the mixing of the ingredients together, she always says she doesn't want to mix it too much so it doesn't deflate, I totally get that! I don't 'think' every loaf of bread would always come out with that streak, it does look like it's pretty hard to mix that all the way in, again, without deflating it....but watching her, she does a GREAT job of mixing it without deflating it, but somehow it doesn't always mix in evenly. That's a bugger! I wish there was a spatula with little nubs/like a fork almost to help mix egg white batter additions into them preventing deflation! Lol!! Maybe that's a NEW invention! Lol!! DO please let us know if you have more success that way with your technique! Thanks!

[@vintagegirlsforever]

Amazon will be out if butter powder by 9 pm lol... Love all the experiments for all the channels..Mom always loved using buttermilk powder..Any way Love y'all...Happy Holidays I knw the kiddos must be getting excited!

[@DebCnbfre]

Ok liking the butter powder breads. Sound yummy too. With this recipe you could try adding West's Lupin Sourdough spice powder for a sourdough taste? First I need to make the lupin sourdough starter. Thanks for all you information. 🥰

[@Believe30]

So I have butter powder and whole egg powder. Can you tell me if I need the egg white powder and what measurements would I use? I gave up on keto bread recipes years ago, so your recipe gives me hope. Thanks!

[@leannekenyoung]

Oh my gosh I LOVE your experiments and continued attempts to find a bread that your entire family will enjoy and as a result you are helping the rest of us. I tried an experiment adding buttermilk powder with whole egg powder. Here is what i have used: 120 grams egg white powder 1 1/2 cup water Place in mixer and whip once soft peaks form add 1 tsp of cream of Tartar continue whipping In a separate bowl add 1 tsp cream of tartar 1 tsp nutritional yeast 1/2 tsp xanthan gum 1/2 tsp pink Himalayan salt 2 tbsps Allulose 2 tablespoons arrowroot powder Mix all together with small whisk and make sure no chunks In a separate bowl 20 grams whole egg yolk powder 2 tablespoons buttermilk powder Mix together to make sure no lumps add to mixer and only mix to just incorporate It turned out lovely. I did take a butter knife and just ran my knife the length of the loaf and just doing that makes a gorgeous loaf. Bake at 325 for 40mins It’s out of the oven and looks beautiful it’s cooling on a rack now and I’m looking forward to cutting into it to see what it’s like. One thing I did note was my top is a little crispy because I only used 2 tablespoons of Allulose and not the full 1/4 cup and it makes a big difference.

[@IndigoNili]

🤩🤩🤩

[@aparnadas13]

Thank you for testing recipes for our benefit!

[@TheSchellb]

I love your recipes. Not sure where to asked you questions, but here goes. Have you done a cloud bread danish recipe?

[@ilove2catsful]

Is there a carb count for these versions especially with the butter powder…..thanks

[@planningreelalaska4121]

You are amazing!! And how many people are running to Amazon to order butter powder! Lol!! Love it!

[@koreanhillbilli]

Can’t wait to try this one! Really love the addition of arrowroot I tried!!!! Oh my goodness, I never thought I’d get to enjoy something so close to “Wonderbread”! Thank you for all your hard work & sharing with us!

[@nancylorenz5082]

Thank you for all your experiments! Can’t wait for you to say, “this is it!” Meanwhile, I’m ordering butter powder. 😁 I love all your videos! Keto on!!! 😘😘😘

[@g33k37]

I used two tablespoons of all purpose flour. It had an off taste that went away when I toasted the bread. I realized it was a raw flour taste. So I made another batch but this time I toasted the flour in the oven before using. Eureka! It's not Gluten free and the loaf has 12 grams of carb but the flavor and texture is so much closer to regular bread

[@julieeakes]

How did you toast the flour?

[@g33k37]

@@julieeakes spread over some flour over parchment paper and put in the at 350 for about 5 minutes. You can also whisk it in a pan over a medium heat. Let it cool down before using.

[@maryemerald]

Hi G33k. When did you add the flour?