Keto Yeast Bread that RISES & is Gluten Free! BUT HOW???

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Keto Bread Loaf risen with Yeast & Made with Keto Self-Rising Flour!
15 net carbs per loaf! So depending on how thinly you slice each piece its likely less than 1 carb per slice!

INGREDIENTS
1/2 cup water & 1/2 cup heavy cream mixed at 110 degrees
2 1/4 tsp active dry yeast
1 tsp table sugar (for yeast)
2 Tbs allulose
4 Tbs unsalted melted butter
1 egg
(300 grams) of My self rising bread flour
Which is 3 cups

Bake at 325 for 20 minutes
Cover loosely with foil if it begins to brown too soon. I set my oven rack second to the bottom.

About 15 net carbs per loaf

WHAT TO DO IF YOU DON’T HAVE A PROOFER!
A proof is a separate compartment to my oven that keeps around 80 degrees
and is the ideal temperature for yeast to help the dough to rise.
If u don’t have a proofer you can…
Let it rise in your oven, just use your oven Light for Warmth.
Do Not add Boiling WATER into the oven.
My flour does NOT like Humidity!

BREAD PAN SIZE
8.5×4.5×2.5 inches
Or
21.6×11.4×6.35 cm

Gluten free Low carb & Sugar free

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AMAZON LINKS
Allulose link
Almond Flour link
Oat Fiber links ⬇ 4 options
1-
2-
3-
4-
Egg White Protein link
Xanthan gum
Baking Powder

John 3:16 KJV
For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
1 John 1:9 KJV
If we confess our sins, he is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness.

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Music is from Epidemic sound.

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Comments

comments

33 COMMENTS

  1. Here is my contribution: Here's the more complete directions. So Victoria can spend more time baking and not typing:

    DIRECTIONS
    Prepare pan: 8.5×4.5×2.5 inches

    Put water and cream, yeast, and sugar in the mixing bowl
    Stir, Cover and let sit for 10 minutes to proof
    Put on beater attachment
    Add 4 TBSP melted butter, 1 egg, 2 TBSP allulose
    Mix
    Add her self rising flour and mix
    Dough will be sticky. Either wet or oil your hands. Put dough into a ball.
    Place dough into prepared pan. Don’t press down too much.
    Go into proofer* (see below) for 30 minutes to an hour. She took an hour. Don’t put boiling water in oven
    Bake at 325 for 20 minutes. Cover loosely with foil if it begins to brown too soon. I set my oven rack second to the bottom.
    Let it cool in the pan for a few minutes to firm up.

    *Instead of a Proofer
    A proof is a separate compartment to my oven that keeps around 80 degrees and is the ideal temperature for yeast to help bread to rise. If u don’t have one you can… Turn your oven to 150 degrees then turn it OFF after 5 minutes and leave the door open for 2 minutes. Do not add a bowl of hot water to the oven “some ppl do this” but my flour does not like the humidity. Then use your over for proofing 🙂

  2. Hi Victoria, I have everything that I need for baking. Do you think you would use this recipe if you were going to try to make some stuffing for Thanksgiving? Also, any thoughts on what you would put into this dough to make it savory? I love watching what you do and trying it myself. The next thing on my list is your ooey gooey cinnamon rolls. Thanks so much! 😋

  3. It was fabulous and time saving to use this mix! In the time I usually take to make a bread on Sundays (for the rest of the week) I was able to make this bread, the pizza crust, and a quiche

    I just had my first piece of this bread. I baked it yesterday. For me, I had to use coconut 🌴 milk and earth balance vegan margarine, to make it dairy free.

    It’s delicious!!! So the dairy free works, Victoria!

    Slightly sweet

  4. Hello, knew that someday a special person like you would create a replacement for flour. I’am excited to try your 2 flours. You mention that your flour doesn’t like humidity, I used to make artesian style bread in a Dutch oven with the lid on, and then without the lid to crisp up and brown the crust. Can this flour make Artesian breads?

  5. Since I came across your videos i have been binge watching. Going to start with making the 3 different flours. Not sure what I will make first! It all looks so yummy. Just started back on Keto and your videos are going to help me a lot to stay on track. Thank you for all your hard work.

  6. Question..first I’m not a baker but my yeast was lumpy and stuck to my spatula so I tried to get it off and stir . After it was finished doing it’s thing I 10 minutes it was still lumpy. Temp of water/cream was good and yeast was fresh. Then my bread didn’t rise much so it’s pretty dense. Still good. Help!

  7. I said I was going to try this bread and today was the day! I think I should have let my yeast proof about 10 more minutes – I did let the loaf rise for about 50 minutes – probably should have let it rise a full hour as my bread didn't rise as much as Victoria's. BUT – it does taste VERY GOOD – I am having bread with cream cheese spread on it with strawberry jam (by CJ'sKETO KITCHEN) on top! And one of the cinnamon rolls I also made this morning – I would be having a big sugar rush if I had used table sugar instead of the Allulose I did use! The texture of the bread reminds me of the soul bread that I have made several times – this bread is a little lighter and has a BETTER TASTE! The taste is mild, I can see myself using this bread for French Toast, Grilled Cheese sandwiches and how about a bacon, lettuce and tomato sandwich with a cup of tomato soup!

  8. I made the biscuits and they turned out really good! Then found out my daughter is sensitive to oats apparently (bummer). Sooo, going to try subbing out the oat fiber for rice bran, we’ll see how it goes (rice bran is kinda hard to find unlike oat fiber, should be delivered tomorrow!)! 🙂

  9. I made your bread today and hands down it is the best tasting keto loaf I’ve had in the last 3 years, however mine did not rise much at all. I don’t have a proofer and I suspect my oven temp is not correct because it took 30 min to bake. So I will have to get an oven thermometer before I try again. My only tweak would be that I think it needs some salt. Correct me if I’m wrong but I don’t see salt in either the flour recipe nor in the bread recipe. Would adding some salt mess with the “science” of the recipe? I’m a happy camper. Thanks for all you do ❤️

  10. I gave the recipe a try in my bread maker. I really like the flavor, but it only made half a loaf, and it's pretty dense. I'm going to try again. This time, I'm going to use a standard setting instead of a whole wheat setting on the bread machine, and I'll add a touch of vinegar to see if I can get it to raise more. Stay tuned. 🙂

  11. Made my first loaf of bread. I would say on the whole it was successful. I actually used my oven warming drawer as a proofer and used a temperature thermometer to keep an eye on the heat in that drawer and it never got above 77. I ended up taking it out to bake and probably should have let it rise longer as it's not as tall as I was would have wished but it was successful!

  12. Hi! For anyone curious, I did this in my bread machine and it did not work very well. I think the machine overworked it and it was pretty dense. The flavor was good and my house smelled really good, but the texture just was too heavy. I"m going to turn it into toasted bread crumbs, so it won't be wasted and I will try again by hand.

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