My Keto BREAD LOAF Explained Vol #2

20
59



Based on feedback I am here to answer your questions about my “just add water keto bread loaf!

MY ORIGINAL VIDEO FOR THIS BREAD

French toast with my “just add water” KETO bread loaf!

Gluten free Low carb & Sugar free BREAD

Ingredients
4 cups of My keto self rising bread flour⬇
400 grams

1 3/4 OR 2 cup water
DEPENDING on your humidity & altitude

Bake at 350 for 50-60 minutes!
Ive learned that 50-60 minutes is PERFECT
Bake until you like its color!

I used an aluminum pan 8.5×5.5

20 net carbs per LOAF
MAYBE 1 carbs per slice!

Gluten free Low carb & Sugar free

If you would like to DONATE to my channel anything is much appreciated!
Thank you for helping me keep my Keto Kitchen shelves full so that I can
continue to bring you the best Keto recipes!

AMAZON LINKS
Allulose link
Almond Flour link
Oat Fiber links ⬇ 3 options
1-
2-
3-
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.

May include affiliate links. As an Amazon associate I earn from qualifying purchases.
Music is from Epidemic sound.

source

Comments

comments

20 COMMENTS

  1. Made your bread recipe today. I was excited when it first came out, it had a nice rise to and then few minutes later it had deflated. It’s a little dense and will wait till it completely cools but I tasted a small end slice and flavor was good. I used the whole 2cups and next time will reduce to the 1 3/4 cups of water to see if that makes a difference but I’m not giving up. I measured everything exactly and had an oven thermometer to make sure oven temp was even and I don’t think I over mixed batter but I’m hopeful next time will turn out better.

  2. Yesterday I baked the bread again and this time it worked out much better. Still not perfect, it did split a bit in the middle. I had to use Guar Gum instead of Xanthan Gum as I ran out of it. I hope 3rd time will be the charm😊 My pan was much bigger the my fist one this time 10.5 x 4.5. I have 4 bread pans but none of them similar to your size😔

  3. Wow! Here's the kicker!
    I let my 2nd loaf with the yeast (done the correct way) cool for over an hour. I tasted both it and the loaf I made yesterday. It was just slightly moist but that disappears quickly. I did what I did with the first loaf and ran a thin clean knife into the middle bottom of it and it came out clean before taking out of oven.

    The 2 breads taste the same! I'm blown away by that! The 2nd loaf did not even rise as much as the 1st loaf! I took pictures. The yeast did not smell yeasty (though I did test it beforehand) and the slight almond flour taste is the same. So, there you have it! I will skip the yeast silliness and use 1 3/4 C water. All is well, and I liked the way it toasted up. It's all different, but sooo much better than what I've had past 2 years. Happy Thanksgiving y'all! : )

LEAVE A REPLY