Keto Flours 101 | Low-Carb Baking Science

[@Pandie916]

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!

[@heba8624]

Where have you been my whole life?? I hate that the KZbin algorithm has kept me from you until this glorious day!!!

[@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?

[@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

[@13gladiusToKnot]

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

[@teerich2011]

Thx Jeff

[@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

[@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!*

[@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.

[@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 😊

[@valhutch22]

Lupin flour is a great option with excellent macros for Keto

[@HKKetoRecipes]

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?!! 😉

[@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.

[@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).

[@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.

[@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!

[@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.

[@joybrothers4717]

I am GF and keto and looking for bread recipes too! Macadamia flour is a good sub for almond as it is pretty much free is omega 6.They cause inflammation. Also sweet white lupin flour can be used, also flax meal can be made into bread. But the yeast is still an issue, so I’m thinking about chia. It can be ground and used as a possible sub for gluten too. Haven’t tried these together yet but a possibility!

[@abeertoutounchian1173]

I tried it very good still modifying and experiment.

[@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

[@kathy4349]

Vital wheat gluten is now big in keto bread, making a loaf very similar to real weat bread. Diedre's recipe is all the rave in bread machines. Have you tried them?

[@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.

[@stratisconstas1315]

I use Psyillium Husk in my bread. I modified a recipe from different groups. I am still trying to figure out the best way to create the rise we get in bread. 6 Egg 1.5Cup Almond 2TB Flax Seed 3TB Coconut 1.5TB PHusk 2 Teaspoon Baking Powder 2TB Butter/or Olive Oil/Avacado oil(peference) 1Cup warm water 2Teaspoon Salt -sometimes I add more salt. I understand we can do the separation of Eggs and do the peaks with the white eggs..but I usually skip it and throw it all in the blender.. except for PHusk. I add the Phusk in the mixer at the end. If I am slow in my mixing, then, Phusk can start too soon to blend. Put it in a loaf tin using parchment paper. I tried the buttering the tin but bread sticks. PPaper no sticking. Oh and instead of having cold eggs.. can just put them in a bowl with warm water as your prep..usually brings the eggs to room temp by the time its ready to be mixed. The reason I do not do the peaks with white eggs & apple cider vinegar/cream of tar tar is that I really didn't see a difference in rise of bread if it was done or not done that way. 350 Deg for 50m to 1hr..depending on oven. Depending on the bread, can throw in rosemary or some other herbs to change the flavor. Oh and if its a bit too watery let it sit in the loaf tin for a 10mins.. Phusk will do its work. Purpose of Fiber helps with the texture. I did see a video where Keto King was using yeast but he fed it honey. So they cancel each other out.. might try that in the future

[@thinkbeforesaying244]

I have recently bought a book called 'What The Fat?' which is co-authored by a professor, a dietitian & a 1 star michelin chef. The bread recipe is good and has 150g almond flour, 45g psyllium husk powder, 10g baking powder, 5g salt, 60ml EVO, 4 eggs & 100g sour cream. Very easy to make and very light and enjoyable.

[@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!

[@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.

[@أمالخير-ي7ق]

معلومات قيمة جدا وتشكري عالتوضيح . وانا ابحث عن طريقة لعمل خبز الكيتو حيث جربت العديد من الوصفات ولم يكن مذاقها مرغوب و اطلعت على وصفاتك بالقناة وجدتها كلها حلويات ارجو ان تعملي وصفة للخبز شاكرة لك .

[@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.

[@bobaisbomb3818]

This video needs some recognition big thumbs up!

[@TravelingpastryhunterBlogspot]

Thank you!

[@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.

[@hughmura6676]

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

[@marymcfarlane4098]

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

[@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.

[@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.

[@leonieharry2941]

Thank you!! Here my favorite keto bread. It lasts for over a week without being packed. Fast and easy: 6 organic eggs 500 g of low-fat quark 100 g of ground almonds 100 g of ground flaxsee 4 tablespoons chia seeds 4 tablespoons of flaxseed flour 1 pack of baking soda 10 g of bread spice = 1 tbsp or 3 tsp 1 tsp salt Mix it all up, let it rest 15 minutes and form bread rolls with wet hands and put the pieces (better thinner ones like baguettes, or little bread rolls) right on the baking paper in the oven at 175 degrees Celsius for quite 1 hour.

[@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?

[@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???

[@talktathemoney]

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

[@KetoMealsandRecipes]

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

[@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

[@MrGflan]

Thanks for the video. I made a blueberry cobbler last night with coconut flour and it didn’t come out good. The blueberry tasted great, but the coconut flour looked like a sandy beach on top of the blueberries. What could I use instead to give that crumble effect? Am I out of luck to make a healthier cobbler? I substituted stevia for sugar and a lower calorie butter and egg whites to drive the calories down. Do you also think egg whites instead of eggs had something to do with the “sandy beach” look of the cobbler? Please let me know anything I can do to get the effect of a normal cobbler. I didn’t use any xanthan or guar gum either. Thanks for any suggestions.

[@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.

[@HelloHello-zv6qb]

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

[@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

[@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 ❤️😘🙏

[@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.

[@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.

[@lamoon1525]

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

[@michaels9873]

Hi, I have heard that ingredients such as lard and shortening make baked goods light and flaky but I have never seen you use them. Any information is appreciated. You have thee best baking channel. Thank you.

[@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.

[@joanneharris8188]

11/4 cup almond flour, 5 tbsp. psyllium husk, 2tbsp baking powder. Mix these and sit to side. 1 cup hot water, 2 tsp cider vinegar, 3 egg whites, beat together and min with dry ingredient. Mix and becomes like play dough. I form my own by hand making sub rolls and dinner rolls, but works real well with cookie scoop. Bake for at least 55 minutes at350 F. These are wonderful, soft, with nice crust, hold up with no holes in roll I LOVE THEM. I got them from Keto Dad site . easy to make takes 1 hour to bake but so worth it hope you enjoy

[@vinceberardini9709]

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

[@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.

[@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 !

[@stacyhanson1271]

Thanks soo much for this video! I am just starting out on a low carb lifestyle. Changing my cabinets and fridge over. I have found that as soon as I eat any high carb foods it triggers what I call grazing. If I stick with low carb foods made at home from fresh ingredients I am satisfied and do not start that grazing.

[@elainebridges9541]

Keto Bread Recipe. 1 C warm to the touch water. Add 1 Tablespoon yeast and 1 teaspoon honey. Let honey melt in the warm water. Sit this mixture and set aside for 10 minutes. Can cover with plastic wrap or warm towel. Mix in mixing bowl: 1 Tablespoon sweetener, 1/2 teaspoon xanthan gum, 2/3 Cup golden flax meal (grounded), 1/2 Cup oat fiber ( not flour), 1 1/4 Cup vital wheat gluten, 1 teaspoon Hamilyan pink salt, 2 beaten eggs ( room temperature), 2 Tablespoons butter (softened). Add yeast mixture. Works best using stand mixer. Mix for 7 minutes. Stopping at half time to scrape down the sides of the bowl. Mixing on medium speed the whole 7 minutes. While the bread is mixing the last 31/2 minutes, get a microwave glass dish and fill with water. Put it he water filled bowl in the microwave and heat for 2 minutes. Leave closed till it is time to place the dough in to rise. Once the dough is finished mixing , shape it into a loaf and place it in a loaf pan. Cover with plastic wrap and place in the microwave. Heat more water in another pan or teakettle. Will need to add this heated water to the bowl in the microwave every 30 minutes for 21/2 hours. If the water in the microwave is not hot enough, pour it out and add the heated water in it. Keep the microwave door closed while changing out the water. The dough will double or even triple in one rise. Heat your oven to 375. Bread will bake in 25 minutes. Let bread cool before cutting because it is still coming together. Can add a Tablespoon of nutritional yeast to this recipe for more of a yeast smell and taste if you would like. Nutritional yeast is just fiber. Makes 10 slices at 1 carb a slice. Hope you enjoy this bread recipe. Best I have made so far.

[@abeertoutounchian1173]

Thanks 😊 I will try it

[@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!

[@iloveromeo3]

Hard to find oat fiber. Awaiting delivery from amazon tomorrow

[@learnlanguageswithyogee9509]

I love your voice... nice video... to the point... informative and useful

[@Beanieweenieable]

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

[@TravelingpastryhunterBlogspot]

Thank you!

[@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

[@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

[@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

[@davidmarham9272]

I saw a video on mug cakes ( 1 egg 1 scope protein powder 1/4 tsp baking powder, stir with a fork, nuke for 60-90 sec) I used cookies and cream and a chocolate pp, add cinnamon or ? makes an awesome desert, I put peanut butter and sugar free syrup on mine, if they turn out dry add a little water and cream, then I got unflavored unsweetened pp put it in a large mug 4in in diameter nuked it cut it in half popped it in the toaster put butter on it and yum, add whatever to the recipe make blt's with this. I am still experimenting with this seems endless and I am so glad because sandwiches is what I miss most on keto. Oh and it is easy

[@ghiradelli777]

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

[@lboden7239]

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

[@tushae88]

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

[@missycaldwell440]

Nutritional yeast is good to add as well as fast acting yeast to make bread. It comes out much darker but it smells and tastes just like bread. My friend Nancy Childress from Keto For Real Life People on FB made some on a video which is also on KZbin. She made buns and some flatbread with the basic recipe. Very delicious! Hope this helps!

[@sheashea4622]

You explained everything so well.

[@geethaparasuram6338]

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

[@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

[@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!

[@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

[@askill21]

Hi great video! When I make 90 sec microwave almond flour bun with egg butter and small amount coconut flour, I also sub in some arrowroot starch. Not sure if you’ve experimented with AR as a swap in seems to make things less nutty/eggy, what do you think? Thanks Chris

[@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.

[@nishg3851]

This was an extremely helpful video. Thank you!!!

[@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.

[@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.

[@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 :)

[@90jcraplee]

You can use yeast. In a separate bowl warm up some water to between 105 and 110 degrees Fahrenheit add some sugar or maple syrup put in the yeast and let it sit for 10 minutes. The sugar won't count to the final product because it will be eaten by the yeast and turned into co2. Add psyllium husk powder to the yeast mixture with ground Chia seeds so that your dough can hold to getting then you let that sit for about a minute, pour it in to your dry ingredients mix it together into a dough.

[@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.

[@freetocomment1946]

I have made a few recipes from a youruber named joe duff He has several recipes that i like and use on a regular basis. One uses egg whites. Another he uses protein powder. But his recipes are full proof and taste good.

[@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.

[@sweetambesweet]

What do you think about Vital wheat gluten on keto?

[@Harrrgh]

Thank you for the knowledge!👍🏼

[@diniasepulveda4928]

Keto King has a great bread recipe. He does add yeast and a teaspoon of honey but the yeast eats up the sugar.. just made it, delicious

[@sheilamustain2390]

Thank you. I love what you do!!!

[@TravelingpastryhunterBlogspot]

Thank you!

[@jodiejones1067]

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

[@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

[@carlson9094]

Thank you. Crystal clear explanation.

[@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.

[@TheBinna28]

I love the crunchy sandwich bread from leanne vogel, it's in her book the keto diet. It is the best recipe i have tried so far especially when it's just out of the oven , the most similar one to bread.

[@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 😭😭😭

[@IM-mk1si]

Such a thorough explanation! Great job 👍

[@Kianquenseda]

arrow root is a great thickener

[@wksleep]

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

[@JohnnyThceeds]

Try this one. It is the most bread-like keto recipe I have seen and it does contain psyllium husks as a gluten substitute. Nutritional Yeast Keto Bread Ingredients • 1¼ cups super fine almond flour • 5 tablespoons psyllium husks • 1 tablespoon nutritional yeast • 1 teaspoon active instant yeast (Fleshmans makes an excellent Active, Instant Yeast) • 1 teaspoon sea salt • 2 teaspoons cider vinegar • 1 cup very hot water • 3 egg whites Instructions 1. Preheat the oven to 350°F (175°C). Mix the dry ingredients minus the rapid rise yeast in a large bowl. 2. Bring the water to a boil and add it and start the mixing process until liquid is incorporated. Add egg whites and vinegar, and rapid rise yeast and continue to mix well about two minutes. Allow the dry ingredients to absorb the liquid and show signs of pulling away from the mixing bowl. Use a mixer.... this takes time. 3. Moisten hands and form dough into 6 buns, rolls, or shape of choice. 4. Bake on middle rack in oven for 50-60 minutes, depending on the size of your bread. They're done when you hear a hollow sound when tapping the bottom of the bun. 5. Serve with all your favorite toppings and fillings.

[@merima333]

For baking, use the hermetic cover for about 20 min. It helps the do grow up faster and not making the hard brown crust . You take it off and finish baking till the end.

[@TheSameera1972]

Try dr bergs bread sticks

[@momiji6287]

can using flaxseed jel to kneed coconut flour a substitute to psyllium husk?

[@JohnnyThceeds]

I do use whey protein in my bread but I have been looking into vegetable proteins. I will not use any type of soy products for a couple of different reasons. Soy is very high in lectins and that is very bad for anyone wanting to lose weight. Second, soy is high in plant estrogen. I have read the argument, pro and con but the fact remains that estrogen is still estrogen, despite the source, and that is not good. I take DIM to reduce estrogen so I can increase my metabolic rate. I feel sorr for all those people who have tortured themselves with tofu, thinking it was good for them. For me soy is on the 'NEVER EAT AGAIN' list. I have been working on developing a decent Keto type of bread but I have no taste for egg flavored bread. Keto is a decent plan but there are many things in Keto that are bad so it requires a little common sence. We all know the meat fats are bad and we should minimize them. However, Keto seems to disregard this fact. I have seen many recipes where bacon grease is used, and pork, in any form, is poision to humans and consuming it leads to increased fat storage. Vegan dieters eat far too many grains. Grains are high in lectins and we are back to a toxin that plants store in seeds that our body will not digest and to prevent harm to the body, it wraps the lectins in fat and stores it. Be careful what you follow from any diet. Use a diet based on knowledge and not what some guru tells you. I have lost 80 pounds in a very short time by detoxing daily to remove toxins from the fat in my body and eating 3 oz of lean protein with two cups of vegies three meals a day with a green apple snack and two serving of healthy fats with each meal. The detox is very important because your body will not burn toxic fat stores. I literally lose between .5 to 1.5 lbs a day following this simple plan. Lean meats are turkey, chicken, fish and grass fed beef and eggs. For you vegans, there are several vegetable based proteins, just remember to exclude soy from that list. Also exclude Peanuts and Cashews, because they are both extremely high in lectins. As much as I love both, they are on my never eat again list, right next to pork and soy. You can take this stranger's advice or leave it but I have proven my words. I can't even buy new clothes because they won't fit me next week. My diet is virtually 100% organic. I make all my own sauces because good ones are very over priced. I cook with Grapeseed, avacado, or coconut oil. You should NEVER cook with olive oil because it becomes toxic when heated above 200 degrees f. Oilve oil is for dressing and flavoring AFTER you cook. The more raw you can eat the better but cooked food is fine. Eating healthy meats is also fine but only when it is as lean and organic as possible. During weight loss you should avoid dairy, grains, beans, sugar and fruits like bananas, pineapple, grapes and raisins. Almond and coconut milks are very excellent alternatives and very inexpensive to make yourself. Good luck in your search for a great bread but a better solution is to avoid breads until your body is at an optimal weight the enjoy Non-GMO wheat flour bread on a limited basis. Using wheats like Simolena or Durham will be very goo and low in carbs. If your body is operating at a good Ketosis level, a little bread once in awhile will satisfy you tremendously. I will give you one last bit of info. If your body is operating metabolically as it should, you will not experience hunger or carb cravings. When you burn fat for energy you feel hunger in a different way. It only takes about 10 -15 days to achieve ketosis so this is not a difficult thing to do. When you scale tells you that you are making progress rapidly, it motivates you. Proper clensing and organic are the key elements.

[@aliventhriven5841]

I totally agree with every point you make! Well done!

[@morgank98]

What's the detox part of your regimen, or did I miss it?

[@almostoily7541]

I don't agree with all you say, but I wanted to point out that some brands of whey protein contain soy. You might want to keep an eye out for it.

[@ElectedOfficial1]

I use chia seeds...let soak at least 10 minutes in liquid. Chia can hold 27 X its weight in water. I usually add 3 T to 2 cups of water, warm. Add more depending on your desired thickness. I have great texture.