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 currently have some time, I was searching on the web a few days ago. Trying to get new, stirring thoughts, inspirational dishes that We have never tasted before, to impress my family with. Searching for a while but couldn’t discover lots of interesting things. Right before I wanted to give up on it, I found this tempting and simple treat by chance. The dessert seemed so tempting
on its photos, that required quick actions.
It had been not so difficult to imagine just how it’s made, its taste and just how much boyfriend is going to love it. Actually, it is quite simple to keep happy the man when it comes to cakes. Yes, I am a blessed one. Or perhaps he is.Anyhow, I visited the page: Suncakemom and then used the comprehensive instuctions that had been accompanied by nice images of the operation. It just makes life quite easy. I could suppose it’s a bit of a hassle to take photographs down the middle of cooking in the kitchen as you will often have sticky hands so that i genuinely appreciate the hard work she put in to build this blogpost .
With that in mind I am inspired presenting my own formulas in a similar fashion. Thanks for the idea.
I had been tweaking the original mixture to make it for the taste of my family. I have to say it was a great outcome. They prized the flavour, the consistency and enjoyed having a treat like this in the middle of a busy workweek. They ultimately demanded even more, more and more. Hence the next time I’m not going to make the same miscalculation. I’m gonna twin the quantity to get them delighted.
Thanks to suncakemom for the luscious 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.