Should we forget about bread entirely and let newcomers take its beloved place? Let’s make some keto bread to find it out!
As I most recently have a little time, I had been browsing on the internet a few days ago. On the lookout for new, stirring thoughts, inspiring dishes that I’ve never used before, to treat my loved ones with. Searching for a while yet could not discover lots of interesting stuff. Right before I thought to give up on it, I came across this tempting and easy treat by accident on Suncakemom. The dessert seemed so scrumptious on its photos, that called for quick action.
It absolutely was not so difficult to imagine how it’s created, its taste and how much my husband is going to enjoy it. Actually, it is extremely simple to please him when it comes to desserts. Anyway, I visited the page and simply used the step-by-step instuctions that had been accompanied by nice snap shots of the procedure. It just makes life quite easy. I could imagine that it’s a bit of a inconvenience to take pics down the middle of baking in the kitchen because you will often have sticky hands so I really appreciate the time and energy she devote to make this post .
Having said that I’m inspired presenting my very own dishes similarly. Appreciate your the thought.
I had been tweaking the original formula to make it for the taste of my family. I must say it absolutely was an awesome outcome. They loved the flavour, the overall look and enjoyed having a sweet like this during a stressful workweek. They quite simply wanted more, more and more. So next time I am not going to commit the same mistake. I am likely to double the amount .
Thanks to suncakemom for the mouth-watering Keto Bread.
Mix almond flour, psyllium husk powder, baking powder, salt into a big bowl. If psyllium is in seed form measure by tablespoons after grinding it.
Warm water and mix in the vinegar. Alternatively vinegar can be substituted with double amount of lemon juice. Mind not to heat the water above 140°F / 60°C as that temperature activates the baking powder. With a hand mixer gradually mix the water with the dry ingredients.
Mix in the egg whites as well. Don’t get scared of the soft texture. It supposed to be like somewhat sticky slime. Get a bowl of water close to us will allow to wet our hands after each shaping each bread.
Shape the bread. They will double in size but not much in length as width. Those who got used to gluten filled baking will notice that even though the dough is soft, it doesn’t stick nearly as much to our hands as we used to. It’s completely manageable. If a bread tin is available just use that.
Sprinkle Sesame seed on top if desired.
Place the formed bread rolls into the 350°F / 180°C preheated oven for 60 – 70 minutes. Don’t forget to swap sides after about 40 minutes if our oven has the tendency for uneven heat distribution.
