Keto Brioche Loaf Recipe| 0g Net Carbs | Lupin Flour Recipe

[@KetoCookbooksCorner]

*This brioche loaf looks so fluffy and delicious. Thanks for sharing this gem!*

[@CookwithMel1]

Thanks so much...I can confirm...it's really delicious and soft 😋 😍

[@ravisubasinghe8031]

Bread looks really beautiful. Even it is a bread, it's look like a different kind of butter cake to me. Another great keto recipe video by keto queen. 👸👩‍🍳🍞👏👏👍👍👍👍

[@CookwithMel1]

Thank you so much. I think the colour variation is due to the Lupin Flour...its more yellow

[@ruthshaw1037]

I appreciate your response. I can’t help but think our measurements between your country and mine In australia is different. I love your other recipes.

[@brainfamilyvodamail]

Hi, I made my loaf tonight following your recipe and it looked just like yours, it is also delicious! Thank you so much

[@CookwithMel1]

That's because you're a great baker! I'm so happy you enjoyed it, thanks for trying it out too Debbie ❤️❤️❤️

[@jdsteppenzyde]

I just pulled my bread out of the oven and couldn’t wait until it cooled. (I love warm bread fresh from the pan) It is just like homemade non-keto bread I’ve made. Absolute delicious! This is the recipe that will keep my husband and I sane as we travel through our keto journey. Thank you!

[@CookwithMel1]

Oh Janet I'm so happy you and hubby like it. Thanks so much and you're welcome too 😊

[@hayleev8059]

Wow, that looks soft and delicious. I love the braiding design. I'm so gonna do that when I make this. Thanks for the recipe, its great.

[@CookwithMel1]

You're welcome. I would love to see how it turns out. Hope all goes well

[@ricettedalmondo2121]

Excellent recipe my friend, looks so tasty and delicious, fully watched, have a great day!!Big Like 👍👍

[@CookwithMel1]

Thank you for your support. Very much appreciated. Hope you have an awesome week

[@judysbakeryandtestkitchen1654]

It’s so beautiful! Many people bake their challah in a loaf pan. It makes it easier to slice. Your inside of your bread looks terrific. I consider what you made challah! Tempted to buy lupine flour again, just for this. However, the recipe has vital wheat gluten, which I can’t eat.

[@CookwithMel1]

This is the bread that made me want to make a gluten free challah. So long ago now lol

[@judysbakeryandtestkitchen1654]

@@CookwithMel1 you did it! Challah is just nondairy brioche. That’s because we can’t eat meat with milk in the same meal. So brioche, having butter, couldn’t be eaten with meat or poultry at a meal.

[@CookwithMel1]

Ahh okay I understand. I'm sure it could be made with almomd milk and oil though...to make it Kosher?

[@judysbakeryandtestkitchen1654]

@@CookwithMel1 Darn, it has gluten.

[@judysbakeryandtestkitchen1654]

@@CookwithMel1 yes. Non dairy. I could eat dairy with a dairy meal, though. But Hollow is usually eaten on Friday night/Sabbath. We usually have chicken. This week is going to be turkey meatloaf.

[@tasst2674]

Made it yesterday. DELICIOUS! Give it a try.

[@CookwithMel1]

Thanks Tas ❤️ 😊

[@ellenfrank2701]

O wow yes that is really good I followed the recipe and it is so yum la la la Thanku so much

[@CookwithMel1]

Lol thank you I'm glad you enjoyed it

[@makingitketo]

Wow that looks amazing

[@CookwithMel1]

Thank you James. All credit to you thank you it's so delicious

[@tasst2674]

So exciting! Making it today!!!

[@CookwithMel1]

This bread is delicious. I hope you enjoy it ❤️

[@Dany-fn2qd]

Merci également de nous donner la possibilité de traduire les commentaires en français c'est vraiment très gentil❤!

[@CookwithMel1]

De rien. Merci d'avoir regardé mes vidéos et de soutenir ma chaîne ❤❤❤❤

[@paulaoyedele2081]

That is a very attractive loaf of bread.

[@CookwithMel1]

Thanks so much Paula. I suspect you're an excellent baker. 😉 Do you know of a gluten free recipe that could achieve the same results? I've tried so many (including the famous keyo flour) and so far the dough has cracked while braiding for all of them) Thanks so much ❤️❤️❤️

[@paulaoyedele2081]

​@@CookwithMel1 Your bread looks fantastic, if it ain't broke don't fix it. Except for Victoria's flour, I do not know any good gluten free bread recipes. She has now added arrowroot to her recipe. But my favorite recipe for bread is Samyah's alternative to Diedre's Kitchen bread where she swaps the flax for lupin flour, but as you know it is with VWG.

[@CookwithMel1]

Thanks so much Paula ❤️ Oh I have about 20 gluten free bread recipes lol. There is a bread playlist you might want to check out. I see someone else did a keto flour too.

[@paulaoyedele2081]

​@@CookwithMel1 Hey Mel, What about that bread (though I have never tried it) that was all the rage last year that is made with egg white protein....maybe that could work as a gluten free brioche??? I have a keto bakery in my city where I buy my hamburger buns. I have yet to figure out what makes them so soft, white and pillowy. I know it has almond flour ....unless they make it with a tangzhong milk bread style.

[@CookwithMel1]

The PSMF bread made with egg whites has a foam texture I found. Not sure it would work to make Brioche. But also I failed making the PSMF bread more than I can count so I don't make it anymore lol. I would say check the ingredients because I think a combination of almond flour with whipped egg whites could be how they do it 😊😊😊

[@charlottefaris7929]

Beautiful

[@CookwithMel1]

It's delicious too 😋

[@colorfulforesight]

Thank you

[@CookwithMel1]

You're welcome...enjoy!

[@feliciabueno9059]

Thank you 😊

[@CookwithMel1]

You're welcome...enjoy!

[@missbree7333]

Looks like that would make good bread bowls, too

[@CookwithMel1]

Absolutely. Well @missbree I did miscalculate the baking time on my 1st try. So if making bread bowls I would keep an eye. The temperature is good though

[@missbree7333]

@@CookwithMel1 thanks for the heads up. I enjoy your videos and appreciate the recipes. I'm trying the pasta tonight!!!

[@CookwithMel1]

Aww thanks for the feedback...really appreciate it. The pasta! You will love it. By the way if you're making the VWG pasta the quantities vary for some people. I reckon as long as you have the same consistency I got (sticky clumps) it will turn out great. I'm here if you need help :))

[@ginettealbert6573]

Thank you for the recips

[@CookwithMel1]

You're very welcome :)

[@ricettedimina]

Wow che bontà complimenti

[@CookwithMel1]

Grazie per aver guardato spero che riuscirai a farcela

[@ginettealbert6573]

Thank you love watching you

[@CookwithMel1]

Aww thanks so much. Made my day

[@Anne--Marie]

Lupine and allulose are new to me!

[@CookwithMel1]

There are other options for bread on the channel too 😊

[@regevnava]

Hi there. Loved the bread it came out delicious. Is there anything you can recommend instead of the lupin flour. (A bit sensitive to gas 😅and belly cramps. ) thanks and keep up the good amazing recipes. Love your accurate videos. It always comes out so good. ❤

[@CookwithMel1]

Oh wow thanks so much. I'm so happy you liked the bread and my videos are good. They say almond flour is a substitute for lupin, although I haven't tried it. ❤️❤️❤️

[@ruthlopez6083]

Thanks, thanks!!!

[@CookwithMel1]

You're welcome 😊

[@AirleaMysticHealing]

Hi, could you please say how many minutes the dough should be mixed in tbe mixer? Also, how long shoukd it be kneaded after? I tried not to overmix it, but the dough ended up rubbery, hard, and too dry/not sticky. I followed your recipe carefully but I'm not an experienced bread maker, so this added info would help! Thanks!

[@CookwithMel1]

Oh I though it was too wet. Did adding more water help?

[@StayCoolKeto]

Bloody hell that looks well frigging awesome, mel! Thumb up! argg not having an oven is driving me insane

[@CookwithMel1]

Lol thanks it was so good. When it's fixed you will have alot to do

[@StayCoolKeto]

@@CookwithMel1 Ive just got a message from the second place who said it cant be fixed. not happy! gunna try Samsung then if not, Ill need to buy a new one :(

[@CookwithMel1]

@@StayCoolKeto :(((

[@kctexan1817]

Thank you for the lovely recipe. Can you tell us how long you mixed with the stand mixer and at what speed? Does this need to pass the windowpane test? Thanks again.

[@CookwithMel1]

Hello...with the stand mixer the speed was 6 to 8, so medium to high. It doesn't need to pass the windowpane test :)) you're most welcome.

[@AirleaMysticHealing]

I followed your instructions but so far the dough has not come together nicely. If you do manage to create a more detailed written recipe that I could follow, I would much appreciate it!! I would love for my loaf to look like yours 🙏💛 Does it matter if the butter is salted or unsalted? How cool does the butter need to be?

[@CookwithMel1]

If I may help...please sprinkle a little oat fiber gradually. It absorbs moisture so your dough will be more like mine. I have written recipes on my Patreon. The link is in the description box.

[@duncanjames914]

Hi Mel, Thanks for the recipe and the link to James page. I noticed your recipe only uses 120g water versus his 236g. Is that number correct? Thanks for the clarification.

[@CookwithMel1]

Hi Duncan. You're very welcome, I hope you enjoy it. I have just always used 120g water as I get great yeast activation with that amount. I guess it depends on if you're making either the buns or the loaf...the water variation works for the respective recipe :) By the way there is also a couple other variations, addition of cream cheese, reduction in oven temperature and reduction of butter

[@duncanjames914]

@@CookwithMel1 Thanks kindly Mel - I'm off to the Kitchen! :-)

[@CookwithMel1]

Exciting! I actually would love to see the final result. Would be very appreciative if you could send a pic on Facebook. Much thanks if you get a chance :))

[@duncanjames914]

@@CookwithMel1 Sure thing :-)

[@CookwithMel1]

@@duncanjames914 thanks very much

[@cosmetImport]

Hey Mel, how are you dear!? There you come with another stunning recipe, thank you!!! I wasn’t even thinking of cooking, but you’ve made my mouth watering😋! Please tell me; can’t I use something else to replace the honey!? I have everything else but that😁!!!

[@CookwithMel1]

Hello Marisete, I'm good and hope you are too! Lol that happens to me too. You can actually use regular sugar. The yeast needs to feed off honey or sugar so it can bloom and you won't ingest it 😊😊😊

[@cosmetImport]

Dear@@CookwithMel1, good morning 🌞!!! Thanks for your prompt reply! I’m not sure where’s better to communicate with you, I’m not an instagram person, no much time to text. But you being a recipe Master and certainly a house wife (etc.), you’re not either. However, I want to make sure of where is better for you to receive messages about your great cooking skills, and what happens when I make them myself! I’ll be backing this bread today, but yesterday I backed pizza batter made with Lupine, and small loafs (one person) of bread for the first time, great experience!!! I didn’t know about this “lupine” flower until you brought it up, wow, it’s very versatile, and it tastes delicious, no after taste!!! I’m also addicted to all your pastas, you are great, again; Thank you!!! Question: Are you familiar with the Brazilian “pão de queijo” (Cheese Bread)!? It’s made with cheeses, egg, sour or cornstarch. But, I would like to know what to use to replace it, it’s too high in carb, and all the suggested replacements for flour won’t get it close to the real thing😫… not for me anyways! Suggestions here are; No flour, psyllium husk or xantam gum (I’m not sure if I am spelling it correctly🤭!), but the sour or cornstarch gives it a special taste, cause of the specialty of it!?! The texture and taste of corn or sour starch seem irreplaceable! Please let me know if you find out anything about it, I was thinking of trying Lupine flour, apple vinegar, xantam gum, or maybe psyllium husk. But, I don’t know if I want to take the risk😁!!! Have a great day Mel🥰!!!

[@CookwithMel1]

Thanks so much Marisete. I could hug you right now 😁 Oh yes Lupin flour is excellent. I'm surprised you heard about it from me, and so glad you like it. Actually I googled and found this. By the way lupin flour is a substitute for almond flour. It's a little more absorbent so you may need to add 1 or 2 tbsp water. Here you go: www.carbmanager.com/recipe-detail/ug:cbdc145924c744eba3029cbabd3396d8/keto-pao-de-queijo-brazilian-cheese-puffs

[@CookwithMel1]

Oh and meant to say it's quite alright to message here 😘😍

[@cosmetImport]

Oh dear@@CookwithMel1, you may feel hugged by me! And again: Thank you very much, you’re a blessing!

[@rodmileski]

How did you manage to get 0g net carbs by using 170g of vital wheat gluten? Most gluten flours are 80-90% which means that out of 100g you have 10 - 20g of net carbs, no fiber. By your slice thickness, I guess you are getting 12 slices from the loaf, which is around 2g "ish" net carbs per slice. It definitely looks and appears to be delicious, but it is also not 0 net carbs per slice.

[@CookwithMel1]

Hello Rod. I search to look for brands that are low or zero carb. My vital wheat gluten alone is from an organic source. Are you in Australia? I can send you a link so you can take a look.

[@rodmileski]

@@CookwithMel1 Hey Mel, I am currently in Canada, but I would love to have a link or source where I can try to get this VW gluten "0 carbs" flour. After living on 3 different continents, including Aussieland, I have not come across a VWG flour that is lower than 12 - 14 g net carbs per 100g. Dont get me wrong, I love using VWG in my recipes, but I think the macros in yours are a bit off.

[@CookwithMel1]

@@rodmileski I've used My Fitness Pal for more than 5 years, and the nutritional info is only a guide. If it works out to 2g carbs per slice for you then I would go by that. It's very important to work out your own due to the fact that info varies between brands

[@CookwithMel1]

Turns out the store is closed for maintenance: www.simplybulkfoods.com.au/shop However this exercise is a waste of time...especially since you can't get it in your location. I shouldn't have to prove nutritional info for every recipe when so many people don't even provide it.

[@nermeenhamada6447]

There are 0 carb vital wheat gluten flour . At least mine is.

[@Dany-fn2qd]

Bonjour, est-ce que ça fait des rôties croustillantes, svp?❤

[@CookwithMel1]

Bonjour. En fait, je l'ai juste grillé comme du pain ordinaire. Cela s'avère génial. Merci beaucoup

[@lavellnutrition]

What can you use to sub the Vital Wheat Gluten?

[@CookwithMel1]

There isn't really a substitute. Perhaps take a look at one of our gluten free bread recipes: kzbin.info/www/bejne/rH7HhYpuaKeDmdE

[@kerstinu.4612]

Ist just too Bad we cant buy allulose in germany. Not sure in its ging to be the same with erythol or xylit.

[@CookwithMel1]

I believe xylitol and allulose are very similar. I would use that ❤️

[@Angie-hx3eu]

Hello, do you have the recipe of challah bread?

[@CookwithMel1]

Hello Angie. I would copy this recipe for challah bread, but apply more egg wash

[@user-sw6bv3hl4b]

Благодарю 🌹🌹🌹💓🙏🤗

[@CookwithMel1]

😊❤️😊❤️😊❤️😊

[@mirelaz]

Multumesc! Arata grozav ❤️ ma intreb , oare se poate face si cozonac keto ? Am tot vazut niste variante insa nu arata nici pe departe ca un cozonac …. Mai repede aceasta briosa arata a cozonac , doar ca nu are umplutura ….

[@CookwithMel1]

Mulțumesc că a fost delicios. Dar aceasta este foarte mult o rețetă de pâine. Chiar dacă l-ai îndulci, ar avea gust de pâine îndulcită. În următorul meu videoclip am 5 rețete de prăjituri care vin. Poate că acea rețetă ar fi mai bună pentru tine. :)

[@rubylulung2483]

Hello, i don don't have sour cream Could I put anything else replace it? Thank you :)

[@CookwithMel1]

Hello..do tou have heavy cream? coconut cream?

[@rubylulung2483]

@@CookwithMel1 yes I have both

[@CookwithMel1]

@@rubylulung2483 ok cream is a little runnier than Sour Cream but that should work

[@rubylulung2483]

@@CookwithMel1 Thank you :)

[@CookwithMel1]

@@rubylulung2483 you're most welcome

[@regevnava]

Hi there 😊🙋🏻‍♀️ just found you and love your recipes. I was wondering if you can substitute something else to make it non dairy? Can I use anything else instead of the sour cream? Like a nut butter or something else? Will it work or ruin the whole batter and waste all ingredients? Thanks and keep up the good recipes. ❤️

[@CookwithMel1]

Hello, it's great to me to you. I would say the best substitute would be dairy free yoghurt. Are you able to get that instead?

[@regevnava]

@@CookwithMel1 thanks so much 🙏💕

[@user-AlbinaAlbina]

Спасибо большое за рецепт, очень хочу повторить, но возник вопрос: на кето разрешено употреблять глютен?

[@CookwithMel1]

Добро пожаловать. Глютен разрешен на кето, потому что пшеничный глютен продукта содержит очень мало углеводов. Многие люди хотят отказаться от глютена, потому что у них аллергия, а некоторые все равно делают это, чтобы чувствовать себя лучше. Но это не значит, что глютен не кето. Надеюсь, это будет полезно. :))

[@TheRealSpiceGirl29]

Mel, great recipe. I'm so excited. And your bread looks absolutely delish. May I please ask if I may substitute Lupin (peanut allergy) to Okara Flour? And if so, would you recommend the same amount? 80grams?

[@CookwithMel1]

Thanks so much Leslie. I haven't used Okara flour before. If it is absorbent I would add water to get the consistency right. But you will need to eyeball it. Hope that helps 😊

[@ChipyBarraza]

Hola soy de argentina y quisiera saber cómo reemplazar o qué es la fibra de avena porque acá sólo se consigue el salvado de avena. Ayuda!!

[@CookwithMel1]

Hola, acabo de buscar en línea, así que no estoy seguro de si esta fibra de avena está disponible, ¿puede confirmarlo? También tiene toda la información al respecto. Gracias ninelife.ar/products/oat-fiber-powder-for-baking-keto-15-lbs-kate-naturals-usda-organic-fiber-supplement-powder-100-natural-glutenfree-nongmo-high-in-fiber-for-low-carb-keto-natural-fiber-choice

[@floresbf328]

Hello!! Thanks for this recipe. I wanted to know if it will be crunchy when I toasted?

[@CookwithMel1]

You're welcome 😊 Yes it will be crunchy

[@nermeenhamada6447]

Hey Mel . Thanks very much for your wonderful recipes. A question ,can I substitute pecan flour instead of lupin ?

[@CookwithMel1]

Hi Nermeen 👋 you're most welcome. Yes but it's going to be a little tricky because lupin is wayyy more absorbent. If you're okay with it you may have to double the flour amount but do judge by the consistency of the dough...the VWG is going to forgive any major mistakes though. I would appreciate it if you could let me know if you liked it ❤️❤️❤️

[@nermeenhamada6447]

@@CookwithMel1 thanks very much for your quick reply ❤️❤️. You’re a doll. I’ll do it tomorrow,and will surely tell you the outcome .

[@nermeenhamada6447]

@@CookwithMel1 hey Mel . An update on using pecan flour . It turned out beautiful,good and delicious. The only minor change is the amount of water ( 2 tbsp extra). Again I can’t thank you enough for all your help and swift interaction with us ❤️❤️

[@nermeenhamada6447]

@@CookwithMel1 one more change I used bamboo fiber ,same amount as oat fiber . Just tried it out pure curiosity. May be next time I will use oat fiber and compare taste and texture.

[@CookwithMel1]

Wow Nermeen. I'm so happy it turned out great. Making me wish lol I think you will prefer using the bamboo flour after your experiment...well I did. Congratulations...you must a great baker too ❤️❤️❤️

[@mercedesblanco7470]

👩‍🍳Yummy!!!

[@CookwithMel1]

Thanks so much ❤️

[@ginettealbert6573]

Can find it

[@CookwithMel1]

Okay

[@raquelcastelo3645]

Can I substitute the wheat gluten?

[@CookwithMel1]

I don't know of a substitute for VWG

[@raquelcastelo3645]

@@CookwithMel1 oh 😞 thank you anyway. Keep it going with the recipes 👌🏼🥰

[@CookwithMel1]

@@raquelcastelo3645 okay thanks, I will try 😊

[@tasst2674]

I think there is an issue in the recipe as it states 43g or 3 TBS of allulose, but 43g is much more. It looks like she is adding perhaps the 43g, but does anyone know for sure? Thanks!

[@CookwithMel1]

I would just go with 3 tablespoons and if your measurements are different then at least you have some sweetener in there. Hope you enjoy it ❤️

[@tasst2674]

@@CookwithMel1 it was delicious!!! Actually I used the grams, but truly excellent. I just had some with butter with my salad now. Thanks so much Mel!

[@CookwithMel1]

@@tasst2674 yayyyy! You're most welcome 😊😊😊

[@dimitrinkapavlova6698]

James' recipe is 236 ml. water, and here are 120ml. All other products have the same weight. I made it with 120ml. and did not work. Am I wrong?

[@CookwithMel1]

I felt that 236ml was too much and would make the dough sticky and hard to work with. Can you please explain what exactly went wrong?

[@dimitrinkapavlova6698]

@@CookwithMel1 120 ml of water make my dough tooo hatd

[@CookwithMel1]

@@dimitrinkapavlova6698 ok thanks for that...just trying to figure out the solution. I found with Lupin flour the liquid quantity can be different. If you can alter the water quantity until your dough looks like mine that would be your best option. It needs to be soft but not very sticky.

[@StevePerryisthebest]

Hi Mel, this looks very delicious 👍👍😋😋👍👍and I will give it a try today ... but I have one question because in your written recipe you mention 3g Salt buuuut in the video you said *1g Salt*, so which amount is the correct one? Nice greetings from a rainy Germany, Ela 🤗

[@CookwithMel1]

Hello Ela I hope you are well. Thanks so much. I'm so sorry for the error I must avoid rushing. The video is correct 1g or 1/2 tsp Salt. I really hope you enjoy it too.

[@StevePerryisthebest]

@@CookwithMel1 I'm doing fine, thank you, I hope you are doing well too!! The dough is now resting buuuut *I messed it up*, first I add the whole flour-mixture to the yeast-mixture and than I forgot the melted butter 😔😔 and so the dough had not the same consistency like yours but I really hope and pray 🤞🍀🤞🍀🤞🍀 that it will work anyway ..... otherwise I will follow the next time your directions to the T!! 😁😇☺ I will give you an update as soon as it's ready 😇!! Cheers, Ela 🤗

[@CookwithMel1]

@@StevePerryisthebest Great to hear you're well. I''m sure it will be fine as long as you managed to mix the butter into the dough well. Sometimes the order of the ingredients added makes no difference.

[@StevePerryisthebest]

It seems that it is neccesary to follow your instructions because the dough didn't look like yours and the consistency wasn't as smooth as yours and even when I've made the toothpick-test the Brioche was still dense and not easy to chew! But anyway it was my own fault and I will give it another try soon and than I will follow your instructions to the T.! 😁😇☺

[@CookwithMel1]

@@StevePerryisthebest aww...I crossed fingers for it to go well.

[@ginettealbert6573]

Do you have a recips for keto brioche bun

[@CookwithMel1]

Keto Brioche Buns: kzbin.info/www/bejne/fKfCd5Z-ZaZsnaM

[@ginettealbert6573]

Where is the link to Mel page

[@CookwithMel1]

In the description box towards the bottom

[@carolleversole1437]

What could I use instead of oat fiber, I do not have any.

[@CookwithMel1]

Hello Caroll. The best substitute is psyllium husk powder.

[@nermeenhamada6447]

Bamboo fiber would do .

[@g.m.5511]

Hi, thank you for the recipe . I want to do it but without vital wheat gluten. What do you think? If I replace all « gluten »with lupin flour?

[@CookwithMel1]

Hello and you're welcome. I'm not sure. I think it will turn out different

[@g.m.5511]

@@CookwithMel1 well, I am trying, I added xanthan gum and only lupin flour. The temperature 350F is 176C and not 150C as you sad.

[@CookwithMel1]

@G. M. yes you are right. Sorry for the mistake 350F is 176C. As I can't alter the video once published I will add a note in the description box and hope people read it 😊

[@g.m.5511]

@@CookwithMel1 I did it and I tasted it. I can't advise my version- using only lupin flour. The dough is too compact. A bit strange taste as well, but sometimes with butter is ok.

[@CookwithMel1]

Perhaps a combination of almond/lupin will help with the taste as lupin can be bitter. You did well as it's edible. I wasn't even sure it would rise to be honest. At least your ingredients were not wasted. Thank you for testing it and letting us all know.

[@goodnewsketo178]

What a BEAUTIFUL LOAF!! 😍😍😍 GENIUS!! 🤔 🤩 🏆 Yummy!! 😋😋😋 Hugs!! 🤗 🥰 🤗 ❤💙💜 Lana 💜💙❤

[@CookwithMel1]

Thanks so much...and sooo soft!! ❤❤❤❤❤❤❤❤❤ 😍😊😂😘😍😊😘😋

[@judysbakeryandtestkitchen1654]

I got all excited, because challah is pretty much a nondairy brioche. But then I saw the vital wheat gluten. 😢 But now I’m seeing Im missing, a lot of great recipes. Because I wasn’t around to see this recipe when you made it.

[@CookwithMel1]

Lol Judy if I could have made it with gluten it would have been out the gate a year ago lol. I'm still looking for a solution though!

[@judysbakeryandtestkitchen1654]

@@CookwithMel1 I know, Mel! I really appreciate your trying

[@ginettealbert6573]

Can I used swerve

[@CookwithMel1]

Absolutely Ginette

[@ginettealbert6573]

Where is the link to James page

[@CookwithMel1]

Description box, towards the bottom

[@ginettealbert6573]

Can find it

[@cathypang1984]

How long do you have to knead the dough? Sorry, newbie here, lol 😆!

[@CookwithMel1]

A few minutes in the machine. No problem 😊

[@cathypang1984]

@@CookwithMel1 actually after you take it out, you knead it on the table. How long are you kneading it then? Thank you💕

[@CookwithMel1]

@@cathypang1984 ahhh I see, for about 5 minutes. Thanks ❤️

[@cathypang1984]

@@CookwithMel1 Thank you for getting back to me so quickly 😉! Now I can make it tomorrow, yay! Thanks again, Mel💕

[@CookwithMel1]

@@cathypang1984 you're most welcome. I hope you enjoy making it and the taste 😋

[@ginettealbert6573]

Do you have a recips for rosemary olive oil bread

[@CookwithMel1]

Let me make a recipe video. Is it OK if I share it in August?

[@ginettealbert6573]

@@CookwithMel1 can wait to see it

[@CookwithMel1]

Awesome thanks. I'm excited for a new challenge

[@alejandraantuna1584]

Is this diabetic friendly??? I guess yes, right 😅

[@CookwithMel1]

Hello...yes that's right

[@cathypang1984]

Could I use greek yogurt instead of sour cream? Also could I use a 8 x 4 loaf glass pan? Thank you!

[@CookwithMel1]

Yes Cathy...both of those should be okay, although I haven't tried it 😊😊😊

[@cathypang1984]

@@CookwithMel1 thank you. I will try it😉!

[@cathypang1984]

@@CookwithMel1 Mel, I made your bread today! I used greek yogurt for sour cream and used avocado oil for the melted butter. Not sure if I had it in the mixer too long because it wasn't as sticky as yours. It was more thick. I proceeded to knead, but again it seemed heavier than yours. After about 5 mins of kneading I did the window pane test. It wasn't so thin, but I didn't want to over knead the dough so I proceeded to put in the pan to rise. It had risen at least twice its original size. It took total of 42 mins to bake and that's after first baking it 17, then 15 and finally just 10 mins. It looks good and taste good. The sides caved in a little, but it's a pretty loaf. Thank you 💕 Wish I know how to send you pictures, but duh, I don't know 😕.

[@CookwithMel1]

@@cathypang1984 congratulations!!! It sounds like the bread turned out amazing. I'm so happy you're clever with substitutions. Thanks for trying it out. This is a win in my book ❤️❤️❤️

[@cathypang1984]

@@CookwithMel1 I think so too especially since this is only my second time making bread with yeast😬🤭! It's definitely a keeper, but I think I have to learn how to do that window pane test. Thank you for your wonderful recipes 😊!

[@randomhumans1395]

Really wanna try it but can’t afford all the weird ingredients 😖

[@CookwithMel1]

Tell me are you in the U.S? If you can get KetoBakes Donut boxed mix you can make challah bread.

[@ruthshaw1037]

This recipe didn’t work for me. I baked it Twice and it was too dry and not at All like a brioche.

[@CookwithMel1]

Sorry you didn't enjoy it Ruth :(

[@ghenwamoukarim9398]

Very nice recipe thanks can I substitute lupin flour with almond flour or whey protein ?

[@CookwithMel1]

Thank you. I haven't tried it with either, but you may have success with Almomd flour rather than whey protein

[@ghenwamoukarim9398]

@@CookwithMel1 thanks 🙏

[@festussmom6364]

I only have a small gas oven in this travel trailer; otherwise I would make this. I don’t think I can do it in the air fryer... 💋🧚🏻‍♀️❤️🇺🇸

[@CookwithMel1]

Do you have a recipe for keto bread for yourself given you mostly use the air fryer?

[@festussmom6364]

@@CookwithMel1 -Not really. I make low carb tortillas and keto cornbread...💋🧚🏻‍♀️

[@CookwithMel1]

@@festussmom6364 ok. I will keep that in mind because I am working on something that may help.

[@carolinemainoo5955]

What can I sub sour cream with?

[@CookwithMel1]

Water :)

[@carolinemainoo5955]

@@CookwithMel1 how much water, also I was wondering if I could use cream cheese instead?

[@CookwithMel1]

@@carolinemainoo5955 could you do a mix of cream cheese and cream? Just to get a thinner consistency? 30g/30g should be great

[@carolinemainoo5955]

@@CookwithMel1 okay thank you😊

[@CookwithMel1]

You're welcome Caroline

[@evigenevenitramne7684]

ALLULOSE IS NOT KETO?

[@CookwithMel1]

Wrong!!! According to Healthline it is perfectly keto friendly

[@tasst2674]

Yes it is very much keto. Please research before posting.

[@nermeenhamada6447]

It’s very much keto .0 glycemic index ,and 0 calories.

[@sebastienfoulc8600]

Add real honey ! Honey in a bottle is NOT real honey but sugar based sirop . Buy your organic honey from your local farm producer. Never buy in a supermarket. To be sure it’s real honey, it should come in a pot (not in a bottle) because real honey will cristallise and become hard and it’s normal. If it doesn’t then it’s not a 100% real honey but it’s been mixed with sugar sirop.

[@CookwithMel1]

I always get natural organic. Thanks

[@nermeenhamada6447]

The info you provided isn’t entirely correct . Pure or raw honey never crystallizes unless it’s fed with sugar. Glass container or pot doesn’t affect the product .

[@sandyhydecertifiedscentsyc2975]

It's not very Keto friendly, high in carbs and wheat flour and oat fibre is definitely not Keto!

[@CookwithMel1]

Lupin Flour does not contain wheat, Oat Fibre is certainly keto friendly. When in doubt ask Google 😊 0g net carbs and 3.3g total carbs is high? How much bread are you planning to have?

[@RH-rz9tp]

Sandy Hyde...What are you talking about? Do some research & educate yourself on how to count macros. Oat fiber certainly is a great keto ingredient...it's 100% fiber. Lupin flour isn't all fiber, but is pretty damn close. Can't get better with any other flour ingredient than these two.

[@tasst2674]

Seriously, you are very wrong sir. First there is No wheat in this and oat fiber is virtually all fiber hence being virtually zero carb. Mel would never take us down a non keto road. Please research before you accuse. Thanks.

[@nermeenhamada6447]

Incorrect . Both vitalwheat and oat fiber are 0 net carb . At least the ones I use.

[@EarlEugene1]

Beautiful

[@CookwithMel1]

Thanks Nancy 😋

[@ginettealbert6573]

Can find it

[@CookwithMel1]

Awesome