Keto Almond Flaxseed Yeast Bread (Whole Eggs VS Egg Whites)

[@lowcarbrecipeideas]

1. PLEASE SET THE CAPTIONS TO YOUR CHOICE OF LANGUAGE. CLICK SETTINGS (GEAR ICON) AT THE BOTTOM OF THE VIDEO, CLICK SUBSITILES/CC, CLICK AUTO TRANSLATE THEN SELECT THE LANGUAGE.IF YOUR LANGUAGE DO NOT APPEAR, PLEASE LET ME KNOW IN THE COMMENT. THIS AUTO TRANSLATE FUNCTION WORKS BETTER ON DESKTOP COMPUTERS THAN MOBILE PHONES. 2. PLEASE SEE THE DESCRIPTION BOX BELOW VIDEO (CLICK DOWN ARROW ON THE RIGHT HAND SIDE, BESIDE THE VIDEO TITLE AND SCROLL DOWN) FOR THE FULL WRITTEN RECIPE, LINK TO PRINT RECIPE, NUTRITION INFO AND OTHER RELEVANT DETAILS. THANK YOU !

[@saramarques7986]

Elsie you always want to perfect your recipes and that's one of the many things I love about you as a keto baker! I'm like that as well.. I keep testing until perfecting what I think has potential or could be more likely to satisfy my taste! Thank you for sharing two more versions of a great recipe! 😘

[@lowcarbrecipeideas]

Hi five 👋 to both perfectionists here, haha.. I am so happy to be appreciated for what I do. Thank you, Sara 🥰

[@maghurt]

I think both versions can used in different applications. I'm guessing, knowing my own tastes, that using the egg white one for regular sandwiches would be good, and the other I'd probably use for french toast, grilled cheese and sloppy joes. Thank you.

[@lowcarbrecipeideas]

That's a really good idea, thank you 😊 🙏 ❤️

[@saramarques7986]

That's very much true! I also think my recipes like that. Why bother with texture and rise if it's for frying in a pan or using as a bread pudding sunday kind of brunch? But when it comes to eating it as a sandwich is much more interesting to care about texture and rise so both versions are still very useful! 😊👍

[@esther.f.g]

I don't use egg white powder because is very expensive, I always use whole fresh eggs from the farm

[@epriedane]

Additionally, there is so much chemicals in processed products that it remains to doubt the availability of the product itself. If there is nothing to eat, I would eat grass, it would be healthier.

[@judithlund4346]

Both versions look pretty good Elsie. Yum yum 😋😋😋🥰

[@lowcarbrecipeideas]

Thanks, Judith 🥰

[@jenniferjes8524]

Looks great, thanks

[@markluther6366]

Can't wait to try this bread recipe it looks lovely. Just out of interest are all your recipes both low carb and gluten free? I'm based in the UK

[@lowcarbrecipeideas]

Thanks! All my recipes are free of gluten, grains, wheat, and sugar

[@LoloTrends]

Thanks for this comparison. Have you tried it with liquid egg whites ? How is the results?

[@lowcarbrecipeideas]

The ratio for liquid egg whites is provided in the full written recipe. I have not tried it, but it should be quite similar to fresh egg whites.

[@pinehillart]

You mention whole psyllium husk in the video and in the notes you say to grind it to half its volume and then weigh. I understand that but then it’s actually psyllium husk powder, yes?

[@lowcarbrecipeideas]

If you watch my tutorial videos, I have explained that it is best to use whole psyllium husks and grind it until half its original volume (not more or less), then weigh it. This is the most effective for absorbing the water. So, 27 g is based on this. Preground psyllium powder is super fine and concentrated, so only a small amount of 1 to 2 tsp is required. If too much is used, the bread will be very wet, dense, sticky, and unable to rise. So there's a huge difference between the two. Please check out these tutorial videos for a better understanding and success; kzbin.info/aero/PL0Ixo8hboMFdYmRAJbF9H-sngimwCeOMr&si=8oaVwefPSeUMTEPD

[@lucitac8137]

Thanks for this beautiful bread. Do you used instant yeast and also baking powder? It is not clear in the recipe in the description box.

[@lowcarbrecipeideas]

Yes, low-carb flours are more moist and heavy and have no gluten, so we need more leavening agents to help it rise. Using instant yeast alone will not be sufficient for it to rise well. Hence, baking powder is still required. And different low-carb flours have different characteristics, so not all of them will rise well with leavening agents. Do check out these tutorial videos for a better understanding and success; kzbin.info/aero/PL0Ixo8hboMFdYmRAJbF9H-sngimwCeOMr&si=XekghrRPd9qLKcm7

[@lucitac8137]

@@lowcarbrecipeideas thank you very much.

[@hujack3747]

How many grams is a pinch of sugar

[@lowcarbrecipeideas]

You can do 2 to 4 g (1/2 to 1 tsp). Even if you do less than this amount, it's fine, too

[@susanbykerk5167]

Can you use regular ground flax seed if you don’t have golden ground flax seed?

[@lowcarbrecipeideas]

Yes you can except the bread will look at lot darker

[@susanbykerk5167]

Thank you!

[@yaziaess6201]

Hi there, is it possible to replace the almond flour with lupin flour?

[@lowcarbrecipeideas]

Sorry, you can't substitute the ingredients as keto bread is complicated and requires lots of experiments before getting it right 🙏

[@yaziaess6201]

@@lowcarbrecipeideas thank you for the reply! 🙏❤️

[@lowcarbrecipeideas]

@yaziaess6201 No worries. Feel free to check out the BREAD playlist with over 100 recipes using a wide variety of low carb flours; kzbin.info/aero/PL0Ixo8hboMFcM7Rmz1qIcaRoMkywoOxUG&si=sqWT18SVmMrrpWIr