Keto Flours 101 | Low-Carb Baking Science

KETO BAKING SCIENCE
Learn all the basics about keto baking and flour substitutes, what to use, why, and how. I cover the basics of subbing for starch and gluten when making high-carb recipes into low-carb keto recipes. There's a little bit of food science involved, but once you get used to the different ingredients it starts to make sense quickly.
KETO SWEETENERS
Besides gluten and starch (which I cover in this video), the other important factor in high-carb baking is sugar, so if you want to know more about compensating for no sugar in keto baking, check out my Keto Sweeteners 101 video:
• Polyols & Sugar-Alcoho...
KETO INGREDIENTS MENTIONED:
Blanched Almond Flour: amzn.to/2H4N86h
Coconut Flour: amzn.to/2vh0gng
Oat Fiber: amzn.to/2H1779N
Xanthan Gum: amzn.to/2vdofDC
Guar Gum: amzn.to/2qy2EjG
Psyllium Husk Powder: amzn.to/2ENOJeJ
FREE KETO DESSERT eBOOK: www.tphketodesserts.com/ebooks
KETO SPRING DESSERTS: • Keto Autumn Dessert Re...
SOURCES:
All photos used in this video were sourced from the following sites:
- www.compoundchem.com/2016/01/1...
rjstewart29.wordpress.com/201...
- mammahealth.com/almond-flour-...
- detoxinista.com/vegan-almond-...
- www.bobsredmill.com/blog/heal...
- gwens-nest.com/oat-fiber-vs-oa... pastrychefonline.com/2015/03/...
- www.americastestkitchen.com/g...
- www.slideshare.net/TICGums/us...
- draxe.com/what-is-xanthan-gum/
- draxe.com/guar-gum/
- www.onegreenplanet.org/vegan-f...
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SUPPORT ME ON PATREON: / travelingpastryhunter
MORE ABOUT KETO INGREDIENTS:
www.tphketodesserts.com/ingre...
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MUSIC:
FloFilz - Blue Orchard
Download: chillhop.bandcamp.com/track/b...
Artists: / flofills
Approved for KZbin use by Chillhop Records: chillhoprecords.com/license/
Joe Corfield - Wildflower
Download: chillhop.bandcamp.com/track/w...
Artists: / joe-corfield-1
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This video was shot on a Canon M10. Edited on iMovie + Canva.
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Thanks to the following Patreon supporters whose monthly donations help keep this channel running and ensure that these recipes remain free for all to access:
Mr. Tyson
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Join them in supporting TPH here: / travelingpastryhunter

[@vanessasaetern05]

Whoever thought of this video and came up with the information covered should really get the recognition because this was a much needed video to understand why we are on this keto boat. im guilty and just follow recipe but at time question why this why that, but this covers all the concerns so thank you very much!

[@josephvanni]

I have been looking for this information for so long! Thank you so much for making this video! Understanding the chemistry of the raw keto materials helps so much to be able to come up with original recipes and/or make substitutions if you don't have the proper ingredients available to you.

[@ClFreire]

Thank you for this vid. I LOVE baking and do so often, so when we went low carb, it was quite the challenge to switch things up. This is BY FAR the BEST vid / source of info I've found on the various flours and ingredients used in low carb baking. I've literally had to google each and every type of flour one at a time when needed, but here, you've laid it all out in one shot, so thank you.

[@TravelingpastryhunterBlogspot]

You're so sweet! Thanks for the review and for the support.

[@HeadbangersKitchen]

Great video!!! Much needed by the Keto community.

[@Akeuhn]

100% agree.

[@TravelingpastryhunterBlogspot]

Thank you!

[@danrowden3898]

You guys should look into Lupin Flour. High protein, high fibre, low carb. Probably better than almond meal in the fathead dough. It should be available in the U.S. or if not, certainly online. annaslowcarbkitchen.com.au/what-is-lupin-flour/

[@biancagarciarivas]

Headbanger's Kitchen hey man! I love you channel!

[@kierenmoore3236]

^^^^ Who authorised all this jibber-jabber?!! 😉

[@Jrodmcn]

Excellent, excellent, excellent. It's good to know the why's of keto cooking. Good job. Love your channel. Love your recipes.

[@TravelingpastryhunterBlogspot]

Thank you so much! :D

[@jefffontenot1782]

Very versitile Psyllium husk recipe: 4oz almond flour, 1oz psyllium husk, 1 tsp baking powder, pinch of salt, 2oz water. Combine and rest for 10 min. Works for flatbread(1/2, roll flat, pan fry), as bun( 1/2 press into ramekin, bake at 400 for12 min) as a tortilla ( no baking powder, 1/2 roll thin, pan fry)as a pancake (add vanilla & cinnamon, 1/2, roll thin, pan fry, top with whipped cream and berries), next I am going to try deep frying a crunchy taco and keto cannoli version)

[@haricarr6422]

Thank you.

[@christines3638]

Jeff, Christmas is coming...did it work as Cannoli?

[@stephanygates6491]

Jeff Fontenot cc

[@13gladius28]

Did it work as cannoli? After 7 months, no answer.

[@teerich2011]

Thx Jeff

[@geethaparasuram6338]

Thanks for putting this together. I had spent months learning all this the painful way as stumbled across all my baking disasters!!

[@KetoMealsandRecipes]

This is one of the best explanations I have seen! Informative and clear.

[@sheashea4622]

You explained everything so well.

[@lamoon1525]

Terrific video...at last somebody is talking about the science of cooking!

[@wksleep]

Very informative! Thanks for introducing the different types of flours that can be used in keto recipes.

[@KetoCookbooksCorner]

*Understanding the different options available and how to use them effectively is so helpful for those following a low-carb lifestyle. Thanks for sharing!*

[@tushae88]

Very informative video and thank you for uploading. I’ve learned a lot.

[@Harrrgh]

Thank you for the knowledge!👍🏼

[@kumaSOevl]

I just stumbled on your videos...I’m not exactly keto anymore but I love the quality of your videos. Keep up the great work

[@gem2148]

That's the most well made, well researched & most thorough video I've seen on this topic so far, very very helpful.. Thank you so much for your efforts.

[@RamRevivo]

We want that voice in every video! Also, this video, is one of the most important videos every keto beginner needs to watch..

[@captaincrunch72]

Lots of info, but she sounds like a teenager

[@dragonmummy1]

Ram Revivo the vocal fry got worse and worse I couldn’t listen after 4/5 minutes.

[@shirlynssleeved1188]

Keto bagels Rock- 2 1/2 cups mozzarella or cheddar cheese, 2 oz cream cheese cut into small pieces. Microwave 2 1/2 minutes, in separate bowl mix 1 1/2 cups almond flour & 1 TBLS baking powder. Mix into melted cheese & add 2 beaten eggs. Mix well with fork. Separate into 6 pieces and form into worm shape with wet hands then make into bagel Bake on parchment paper in 400 degree oven for 10 minutes. 30 carbs in whole batch but I make small bagels and some bun shapes for sandwiches. You can also top with everything bagel seasoning from Trader Joes.

[@blisteringherb]

I'm not much of a baker, but I love the idea of being able to have a bagel now and then. Do these come out chewy like regular boiled NY bagels?

[@rada3411]

Thank u for sharing your recipe...il try to do this...

[@haricarr6422]

Thank you.

[@bossytweed6664]

Morgan R. No, no Keto version of a bread-like recipes will taste like what we’re used to. I’ve accepted that now 5 month into this way of eating lol.

[@bigjake55555]

Shirlyn's Sleeved Have you considered trying to boil them first and once float to the top, remove to bake. Just curious if the dual cooking technique would even offer a great bagel texture and taste ??? Thank you for sharing

[@sallyblack9719]

Thank you for blinding me with science! Full carb bread baking is half science/half art. You gave one of the best and simplest, scientific explanations for full carb bread baking. I had not idea where to start with keto substitutes. Again, your video was much appreciated and I look forward to experimenting

[@TravelingpastryhunterBlogspot]

thank you!

[@carloasuncion1986]

Thank you for sharing this video. My wife and i are struggling to find keto bread, and this info gave me an idea on how to make our own version of keto bread.

[@sheilamustain2390]

Thank you. I love what you do!!!

[@TravelingpastryhunterBlogspot]

Thank you!

[@prayer_tent]

Here is my go to keto bread recipe that I just love! 1 cup almond flour 1/2 cup whole flax then grind it fine. 5Tb psyllium husk ground 1/2-1 tsp salt, 2 tsp baking soda 1 tsp instant yeast 2 tsp vinegar 3 egg whites 1 whole egg. 1.1/4 c hot water Mix dry very well Whisk eggs add vinegar to eggs mix well. Add this to dry and mix well. Then add hot water... Mix well and scoop firm into buns. Oh these rise like almost two inches, they are crunchy outside and a very nice chewy, elastic crumb inside....

[@drneetigupta2982]

How close it tasted to wheat bread ?

[@glacialimpala]

Thank you, finally a recipe with yeast that doesn't use xanthan or guar 🙏

[@karenmarbach817]

Oven temp? How long to cook?

[@karenmarbach817]

Need oven temp, how long to cook, and how many buns does it make, please?

[@flavioquezada1375]

Do you have oven temp and bake time?

[@IM-mk1si]

Such a thorough explanation! Great job 👍

[@lboden7239]

Thank you! This was so helpful and interesting! I have wanted information on Substituting this for that. Brilliant!

[@mollamolla6332]

I tried psyllium husk in with coconut flour keto bread , and it worked really well, I recommend to add it to keto bread recipe

[@pearlanarfi677]

did it taste lyk d normal bread pls

[@mollamolla6332]

Pearl Anarfi no not the same especially if you’re using coconut with psyllium husk , but if you use almond flour with xanthan gum you may not taste the difference

[@Waleska211]

Can you share the recipe?

[@OneEphraimite]

You can add active yeast to the batter with a table spoon of honey and it tastes exactly like regular wheat bread. The Honey will serve to activate the yeast causing the batter to gain *some* rise, but the main effect will be in the taste.

[@grannykiminalaska]

To your favorite bread recipe add 1/2 tsp baking soda to the dry mix and 1/2 tsp cream of tartar to the wet. Mix wet & dry quickly and place in your baking pan. They react to improve the rise but it's not stable if roughly handled.

[@beadedbudgie]

Thank you for sharing your knowledge! I don't know why you're not more popular. You put out a lot of great content!

[@TravelingpastryhunterBlogspot]

Thank you! You're very sweet :) Hopefully this channel will keep growing!

[@audrey3688]

This is great! I've been looking for something like this. So helpful.

[@vinceberardini9709]

Being Diabetic as well as having Celiac Sprue...Good info ! Thanks for sharing !

[@ThomasGeist]

I’ve seen recipes from Europe for European style hearty breads (crust on the outside, chewy on the inside) that use potato fiber and bamboo fiber. There’s actually even a product from the Netherlands called Pofiber. Unfortunately I haven’t found either in the US, but I want to buy and try some when I’m in Germany again (hopefully this summer).

[@msrebecca1012]

Excellent summary! Very understandable! Good work!

[@mikenyr4life491]

Awesome video, I have been playing with different breads to try to recreate the Baguette or French Bread, once I get it right, I would be more than happy, even excited to share it.

[@marymcfarlane4098]

Keto King has a bread that uses yeast, and I substitute out the Xanthium for Psyillum husk powder. Excellent bread!

[@Beanieweenieable]

Great educational vid! Right to the point and pleasant to listen and watch...new sub!

[@TravelingpastryhunterBlogspot]

Thank you!

[@TimArtful]

Certainly the most comprehensive and assistant clip I've seen. Thank you I acknowledge TPF for doing the work for the keto community as a whole. Lots of food (pun intended) for thought. Keto has been a revolution to me and my body. Baked goods are a missing for me. This video tutorial has added to my knowledge and experimentation. Thank you.

[@TimArtful]

Oops, TPH, I mistyped.

[@TravelingpastryhunterBlogspot]

Thank you!

[@dreamqueen4137]

This was awesome! You are so knowledgeable!

[@LowCarbHangout]

Thank you for tthe info!

[@gloriarevis6714]

ketoforreallifepeople has an awesome keto yeast bread recipe made with almond flour. I made it for the first time this weekend.It is delicious and it uses instant yeast and nutritional yeast for that real bread taste and it also uses psyllium husk. It is made into circles like a hamburger bun but she has made it into hot dog buns. She says she hasn't tried it in loaf for but I plan on trying that myself.

[@hughmura6676]

Very helpful info...thanks for the work you put into it.

[@mildrednieves5106]

Thank you for all that great info!!

[@Superflow25]

I substituted Psyllium fibre for Oat Fibre one for one in Diedre's Low Carb Bread recipe . Turned out great. Pretty much the same great taste.

[@abisu5273]

Brilliant Thanks. High on facts and low on ego and distractions.. The channel looks good but can anyone reccommend anything similar for non deserts?

[@HelloHello-zv6qb]

Thank you for an informative video. It has garnered many helpful comments.

[@michelisachoi8841]

So incredibly helpful and informative. Thank you!!

[@TravelingpastryhunterBlogspot]

Thank you!

[@ErikratKhandnalie]

Mozzerella fathead dough actually works fantastically for desserts. I make cinnamon rolls and king cakes with fathead dough and they turn out amazing - there really isn't any sort of cheese flavor in the final product. It works best for things like that, though, as it will have a slightly chewy texture more in line with a bread than a cake.

[@munwanwong2105]

I’ve tried lupin flour with equal amounts of vital wheat gluten. Sugar, salt, olive oil and yeast are added. Water is added to make it into a dough and then allowed to rise. The end result is a chewy bread without the eggy smell found in most almond bread. I find thus bread must satisfying to date

[@abeertoutounchian1173]

Can you please share 🙏 the recipe thanks 😊

[@AnitaGMills]

Very interesting and informative video. Thank you!

[@jodiejones1067]

Thank you so much for this. I am allergic to coconut and have wondered how to substitute. This is extremely helpful.

[@robowarriorx]

I'm working on bread recipes myself, about to start experimentation with the husk. I have used vanilla whey protein to try to make an angel food cake but the problem was, the protein that I used gelatinized very quickly. It was glutinous, but it just didn't come out quite right. I believe what made it worse was I was also attempting it with coconut flour, which made it even more dry. I will try it again with almond flour and sour cream, and possibly even a tiny bit of melted cream cheese, though that's quite a bit of prep for a mug cake. If I can get the blend right with the vanilla or chocolate protein, the sour cream, and a couple other ingredients, I will let you know my results!

[@TravelingpastryhunterBlogspot]

Good luck!

[@davejohnsin3476]

psyllium husk is great but there is a fine line between giving your bread volume and turning your dough into a psyllium slab.

[@valhutch22]

Lupin flour is a great option with excellent macros for Keto

[@patricia5686]

So happy to find your channel. Love the way you educate on this unique way of eating. I'll take all the tips that you have to offer. I am really curious about using sesame seed flour. Any tips???

[@cdvax11]

Thanks for comprehensive overview

[@bigbertha4080]

Deidre's Kitchen has a bread recipe that uses Vital Wheat Gluten that is really getting some positive attention as a good bouncy bread.

[@elblogdevanessa]

Where’s that?

[@joannahood482]

@@elblogdevanessa keto king made Deidre's version on KZbin. That's the recipe I generally use for loaves.

[@mrhymer95]

Great information!

[@TravelingpastryhunterBlogspot]

Thanks!

[@lg6134]

Exactly the video I needed, thank you!!

[@sarahstrong7174]

Thankyou for sharing this helpful video.

[@msms4659]

you can use yeast. one tsp of sugar in an entire loaf of bread is virtually nothing. 4.2 g Total Carbohydrate "bloom" the yeast before you use it. I make mine this way and it's amazing.

[@whocanitbenow5368]

Thank you for the great info!!! I'm also on the hunt for an acceptable keto bread recipe! I've tried a dozen or more and throw them all out. HATE Psyllium Husk Powder! Whether I make the bread or buy it at Farmers Mkt, it tastes AWFUL but even worse I feel the grit as if sand or glass is in the bread. The only recipe I'll eat so far is one I changed a bit and LOVE! You bake, slice, then fry for French Toast that's better than bread dipped in eggs! If I add parmesan cheese and Italian spices, it's a light focaccia! It's eggy and I don't love that but until we find better... am experimenting with oat fiber next... 👩‍🍳

[@paulburton1766]

This is a variation of the DietDoctor.com recipe and it is the best keto bread I have ever baked. Good texture, good flavour but hard to make into a loaf. [Keto] Nancy’s Keto Bread Source: ketoforreallifepeople (Facebook Group) Serves: 6 small rolls Time: 1h (Preparation: 10m; Cooking: 50m) Ingredients 160g Almond Flour 5 tbsp psyillium husks 1 tsp salt 1 tsp nutritional yeast flakes (for flavour) 1 tsp baking powder 200g boiling water 3 egg whites (6 tsp egg white powder + 6 tbsp warm water) 2 tsp cider vinegar 1 tsp sesame seeds to top off (optional) Instructions Pre-heat the oven to 175C (350F) Mix all the dry ingredients thoroughly (I used a handheld electric mixer) Add the water while continuing to mix Add the egg whites Add the cider vinegar Continue to mix until the dough becomes glutenous and thickens up (see below!!!) Divide into 6 equal portions with wet hands Shape into round rolls and place on a baking sheet lined with parchment paper. Bake for 45-55 minutes. HOWEVER....my dough didn’t really thicken up like Nancy’s video. It was like a thick pancake batter. So I just wet my hands and formed a dollop and dropped each on into a greased cupcake tin and sprinkled over some sesame seeds.

[@bobaisbomb3818]

This video needs some recognition big thumbs up!

[@TravelingpastryhunterBlogspot]

Thank you!

[@MehreenHassan225]

Very, very informative. Thank you so much for this video!

[@TravelingpastryhunterBlogspot]

Thank you! Glad to be of service. :)

[@tcptcp20072007]

Low Carb Buttermilk Biscuits 1 Cup fine Almond flour 8 T. unsalted butter, cold, cut into fine cubes 2 T. psyllium fiber powder 4 t. baking powder ¾ t. salt ½ Cup buttermilk 2 eggs ¾ Cup Powdered Oat Fiber 80 g. Part Skim Mozzarella cheese 2 oz (60 g) cream cheese Cut together the first 5 ingredients with a pastry cutter. Add the buttermilk and eggs, stir to combine. Add oat fiber last, it puffs up and makes a bit of a dust-cloud mess, so try to stir it into the wet ingredients slowly. Then melt the cheeses together in the microwave for a minute. Let cool a few minutes, then cut the cheese into the wet mixture with a pastry cutter. Scoop 2 oz. cookie scoop portions into a medium size buttered nonstick muffin tin pan. Bake at 350* for 20 min. Makes about 20 ~1 ounce biscuits. Nutrition per biscuit: @ 120 calories// 12g fat/ 6 g total carbs (only 1.6 g NET CARBS)/ 4.3 g fiber/ 4 g protein

[@shadynail4723]

tcptcp20072007 if I were using coconut flour how many eggs would I need

[@IsaKocoglu]

*tcptcp20072007* Thank you very very very much! I made butter from heavy/thickened cream a few days ago, and ended up throwing the buttermilk out because I did not know how to use it. I will definitely be thinking of this recipe next time I make more butter. Thank you 🥰👍

[@gj91]

Thanks so much for this recipe, I'm making it today!!!!

[@laur-unstagenameactuallyca1587]

oh I never knew buttermilk was keto

[@mamakovi4309]

You should try Diedre’s bread recipe. Best ever for texture and taste. It does take about 2 hours to rise so it’s not quick

[@carlson9094]

Thank you. Crystal clear explanation.

[@JustHereToHear]

You're one of the 14 people licensed to own a freakishly small metal whisk! (You know what I'm talking about if you've watched Chef John's "Minute" Chocolate Mug Cake recipe) 😂

[@valeriedocherty8988]

Make that 15 I actually have 2 small whisks . They are ideal for mug recipes if you can't be bothered with getting out your stick blender. Mind you the stick blender works really well and you don't get a mess on the inside of the mug .

[@savedafter50]

I am one of those 14.

[@talktathemoney]

Have you tried the addition of sunflower lecithin? It gives you better elasticity and bread is less crumbly.

[@themandigirl]

GREAT information! Thank you!

[@psychicgambler9883]

Very informative video. Thank you. I’m saving this one ❤️ I do Atkin’s, and have done it since before Keto was invented. I find the Keto community to be very helpful. For those doing Dirty Keto AKA Atkin’s, using Carbquick baking mix, I would also suggest using an extra egg for added moisture. I made peanut butter cookies the other day, and they were delightful, but just dry enough to stick to the back of the roof of the mouth. I’m definitely adding an extra egg next time. Also, I saw another KZbinr suggest giving the flour a spin in the food processor instead of sifting...I tell you, these flour are impossible to sift. I’m giving that a whirl next time too. Oh, and in my peanut butter cookies, I added an 1/8 tsp unflavored gelatine to the batter for a chewier and soft texture. Thank you for doing the research needed to help the community. Stay Safe and Stay Well ❤️😘🙏

[@ghiradelli777]

Anthony's makes some of the best keto friendly stuff and I use Isopure un flavored protein powder

[@cleoclaus69]

Regarding the protein powder questions: I found a macaroon recipe (sorry, it's not bread, but I had to share) where I substituted a mixture of protein powder, Torani sugar-free syrup, and guar gum for thickening, for the creme filling, (the cookie itself was made with traditional macaroon batter that was made with all almond flour and Splenda for the sweetener), and it came out pretty tasty. The protein I used was whey isolate (grass-fed) in a vanilla flavor. I am going to try chocolate next; I am still playing around to see if I can make a kind of ganache with that.

[@TravelingpastryhunterBlogspot]

Normal macaron filling is easy to make keto, you can just do a sugar-free chocolate ganache with butter and keto-friendly chocolate. :) Your idea seems good too.

[@seemabhanji7167]

Great Video. Nicely explained!

[@brothercaleb]

Excellent baking primer 👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽

[@jasssssssful]

8:03 google the ''fathead'' bread recipe which you can use as a pizza crust or siimple flatbread. Only 4 ingredients: mozzarella, 1 egg, cream cheese and coconut or almond flour

[@seunmatthias9393]

@Seun Matthias

[@geethaparasuram6338]

Hi. I recently tried using vital wheat gluten in my bread and it was great. Proofed yeast with 1 tbs of honey. Although it was mentioned that the yeast consumes the honey and need not be counted, I still did and the net carb count was less than 3gms per slice

[@lonnieanderson4408]

Is vital wheat gluten Keto. That would solve my bread problems if it is Keto.

[@Pam_HRL]

@@lonnieanderson4408 yes low carbs no sugar, high protein

[@NK-ox9uo]

Thank you for the education.

[@ladybugz4839]

Wow first time viewer, amazing breakdown!!!

[@rachkate76]

We don't really seem to have almond flour here in Australia readily available but have plenty of almond meal. I've used it in fathead pizza and it seems to work ok. Haven't tried using it in making desserts though- not sure if it would ruin the recipe and texture. Thanks for another informative vid!

[@TravelingpastryhunterBlogspot]

I definitely see a difference between almond meal and almond flour when I make fluffier recipes like cakes. Have you tried iHerb? When I was living outside the USA I bought my almond flour from them and as long as you order enough stuff to get free shipping (I think the minimum is $25-30), it's the same price as it is here in the States. They have a ton of health-related stuff including keto ingredients/snacks. I'm not affiliated with them, but I wish I were! haha xD

[@margaretsmith3683]

You can blanch almonds, or just soak them to remove the skins. Make sure they are dry, then grind them up to get an almond flour.

[@iloveromeo3]

Hard to find oat fiber. Awaiting delivery from amazon tomorrow

[@MG-yp3qq]

Very informative videos! Glad I found your channel! Subscribed ❤️❤️

[@TravelingpastryhunterBlogspot]

Thank you!

[@lisawilliams3355]

very helpful information. Thank you!

[@803trends]

Leavening can be made with 2 tsp yeast and 2 ,tsp maple syrup. The yeast forms a carbon dioxide gas that causes the yeast to foam and it eats the sugar from the syrup.

[@TravelingpastryhunterBlogspot]

Once the yeast has eaten up that small amount of syrup it runs out of food though, at least in my experiments it only bubbles up at first and then deflates quickly in a few minutes. :(

[@devoted2lostcauses]

check out this recipe. It is not technically keto because it uses the wheat gluten but the carb count makes it acceptable if you don't have a gluten intolerance. The yeast works perfectly the way she suggests using it and the end product is like a whole grain wheat bread. I substitute almond flour for the flax meal 1:1 to get a "white" bread version that I then used the dough to make cinnamon rolls! it is delicious both ways but with the flax meal it is super dense so little goes a long way. The almond flour version was better imo : kzbin.info/www/bejne/iYG3lJlqhNFjmbs

[@803trends]

TPH Keto Desserts it won't if you use a combination of coconut flour,almond flour and arrowroot flour :)

[@tlicious121]

Have you tried using heavy cream to feed the yeast? I have not, just wondering if you had.

[@upyours1256]

Tawny Lovell thats because arrowroot is starch !

[@greekgiggler]

Keto King has the BEST bread recipe. He used oat fiber to lower the net carbs but it tastes like actual bread! 👌🏻

[@itsagoodday2165]

greekgiggler was it the one with gluten though?

[@Guesshhh]

@@itsagoodday2165 that's the one, with vital wheat gluten

[@itsagoodday2165]

Kwan Yew Teo thanks, i try to avoid gluten.

[@sz72909]

@greekgiggler - It's not his recipe (but from Deidre's Kitchen). It is very good from the glycemic index stand point, but it is a bit rubbery in texture, and has an odd taste/smell when toasted.

[@KissMyCreative]

Steven Zara I totally agree! I just tried her bread yesterday after the whole internet said it was the best, and although it’s good fresh, it does have a bit more chewiness than I’d like. And toasted? ......Forget it. It was awful toasted and I felt like I could taste the “sliminess” of the yeast. It also started to smoke up in the toaster and never even got fully toasted. Do you know by any chance of a better bread? I need to find the perfect recipe! Lol

[@gracewest5504]

Thank you for the great information!

[@TaraDactyl83]

Very informative video! Thanks so much.

[@Kianquenseda]

arrow root is a great thickener

[@susanobrien4380]

I'm confused, oats are grains aren't they? We shouldn't be using grains on keto, surely? Edit: I just listened to your whole video and you explain very fully how it isn't the same thing at all. Thank you :)

[@DrValerie800]

Thank you! This video is a huge help. I have tried several so-called keto bagel recipes and been disappointed each time; either there is no taste, or it tastes great but crumbles like a biscuit. I'm going to add some xanthum gum now and see if I can improve the texture of the best tasting ones. I have used protein powder (unflavored) in both a bagel recipe as well as in cheesecakes. I usually just dump in one big scoop for the cheesecakes and whatever the bagel recipe called for (I think it was 3). I like adding the protein and since it's unflavored, it's unnoticeable. I have also added whey protein and sometimes a flavored protein powder to a crunchy breakfast bar recipe that is mostly nuts, rye flakes and sugar (groan...no sugar will mean no crunchy, sweet glazing); back to the drawing board for that one!

[@JoAnnCorley]

That was seriously informative! TY!

[@Jessicanana89]

Question, since yeast feeds off sugar, could you add yeast and sugar to a keto bread recipe....and the sugar be cancelled out by the yeast?

[@leann5213]

Yes, yeast eats the sugar. No carbs to worry about

[@Lengsel7]

Mix the yeast into sugar water and let the yeast feed off that....not so sure about mixing sugar into your non-carb flour. You get some rise from the time the yeast was in the sugar water, and then just skip letting the dough rise/punch it down/shape it and re-rise part. Just shape it and bake it. ....That's where I'm at with my limited experimentation, anyways.

[@savedafter50]

Yeast on feeds off sugar during a long ferment, like a sour dough starter. You will still need to add a sweetner (stevia is all natural) if you you want a sweet dough.

[@terrywickham781]

@@savedafter50 Sugar is also all natural.

[@savedafter50]

@@terrywickham781 It is also a slow poison, Terry. Ask any diabetic.

[@SuhailiMalik]

I've been making keto bread with psyllium husk and flax seed meal. 3 tbsp flax seed meal, 3 tbsp psyllium husk, 2 eggs, 1tsp baking powder, 1.5 tbsp butter. Turn out just like bread.

[@marlenabethjovellar4714]

SuhailiMalik how long do you bake it for and at what temperature?

[@sonyk8009]

Thank you for the recipe

[@shirleyc3988]

So helpful! Demystifying keto baking! Thanks

[@junehansen3395]

thankyou for this vidio, i will be using alot of this information

[@lolaj6488]

Diedre’s bread is the best I have found so far, it’s like eating real bread. TRY IT....... YOU’LL LIKE IT 👌🏻

[@dianazr81]

Thats is true .. ive also done this and The Keto King also did this.. its the best bread ever! Taste just like bread.. texture, smell, taste, everything..

[@jeannieg4822]

Do you have a link to that recipe? I don’t know who Diedre is or where to find the recipe.

[@dianazr81]

@@jeannieg4822 kzbin.info/www/bejne/qXfHf2eqe8SYebM

[@dianazr81]

@@jeannieg4822 This one is the oven baked version.. exactly the same recipe.. kzbin.info/www/bejne/rXKtfItjmcqVb80

[@jeannieg4822]

Diana Zainal Thank you

[@TheSameera1972]

Try dr bergs bread sticks

[@thedivinechef]

Great information. Much appreciated. 👏🏽😊

[@Avephx]

You are amazing! I am so grateful for you!

[@TravelingpastryhunterBlogspot]

Thank you!

[@DrDeliciou]

Have you tried Lupin flour from Australia? It is much lower net carb than other flours with only 1 net carb. How would you sustitute it for other keto flours?

[@lindyhawthorne2164]

where did you see it in Australia ????

[@DrDeliciou]

Well I just read on the package that it was from Australia. Lupin flour is highly digestible and gluten free. Lupin flour is milled from dehulled leguminous lupin kernels. Apparently lupin comes from Australia. I bought it from a company called Lupina and it was on Netrition. It has 12g of carbs but 11g of it is fiber so it only has 1 NET CARB for 1/4 cup of flour which is amazing. It has a high protein content. Maybe search for Lupin or Lupina and Australia?

[@lindyhawthorne2164]

Thanks for that. I ended up googling it. However it has too many carbs for me. Im 20g total or lower. Oh well. It was forth a try.

[@DrDeliciou]

All the Carbs are Fiber... There is only 1 NET CARB per 1/4 cup serving of the flour. You don't count the dietary fiber. www.netrition.com/lopino_lupin_flour.html It has 12 carbs but 11 of them are fiber.

[@DrDeliciou]

It is the lowest net carb flour I have seen.

[@loreynsantana4979]

The problem I have with keto bread is the flavor😭😭 I havent found a keto bread that really tastes like bread

[@janitwind]

they taste either like eggs or like espagol husk and if done with cheese like cheese. bread tastes like bread coz it has wheat

[@Leni.cypriano52]

Me either 😭😭😭

[@ellenruth5238]

LOVE the video! 💖 Thank uu it rlly helps!

[@weepingwillowstudios301]

Super informative! Thank you 🙏🏾

[@Species710]

I long for proper toast to go with eggs. I am not a fan of eggs without toast.

[@TravelingpastryhunterBlogspot]

I know what you mean, life without bread is a struggle haha

[@joem5639]

I make a quick guacamole with my eggs and don’t miss the bread at all now. Take a third of an avocado, mash it, add a dash of turmeric, cumin, ground pepper, sea salt and a clove of chopped garlic and mix.

[@smartin8247]

Smoked salmon and scrambled eggs - delicious and a real keto breakfast!

[@daylight8208]

Go to the channel called Tasty and look through their keto compilations. They're aren't very many. In there you'll find a sandwich bread recipe. It's so good!

[@cmonkey63]

Look up "mug bread". You make first make it in the microwave in a ramekin or small bowl, after it cools you can slice and toast it. It'll be a bit dry, but that's where the butter and egg yolk come in, esp if you like runny eggs.