Deidre’s Keto Bread recipe (with gluten)

Name: Deidre’s Keto Bread recipe (with gluten)
Total time: 19500 s
Yield: 2-3 servings
Cuisine: American
Ingredients: 1 1/4 cup/ 190g/ 6.7oz Vital wheat gluten; 1/2 cup/ 41g/ 1.45oz Oat fiber; 2/3 cup/ 70g/ 2.46oz Flaxseed meal (either golden or brown); 0-4 tablespoons / 0-60g/ 0-2oz Erythritol (depends on your liking). I use 2 teaspoons for not no sweet bread; 1 teaspoon/ 6g/ 0.21oz fine Himalayan salt; 1/2 teaspoon/ 2.5g/ 0.088oz xanthan gum; 2 eggs at room temperature lightly beaten; 2 tablespoons/ 30g/ 1.05oz unsalted softened butter; 1 teaspoon/ 7g/ 0.25oz honey; 1 tablespoon/ 8g/ 0.28oz instant yeast; 1 cup/ 240ml/ 8.1oz warm water (50-55 degrees C temperature)

7641 islands @7641_islands

from Deidre’s YouTube channel, this recipe is a low carb keto friendly bread that will replace your regular loaf of bread. Time for low carb diet 😀 #keto #ketobread #vitalwheatgluten #ketorecipes

7641 islands @7641_islands

from Deidre’s YouTube channel, this recipe is a low carb keto friendly bread that will replace your regular loaf of bread. Time for low carb diet 😀 #keto #ketobread #vitalwheatgluten #ketorecipes

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Ingredients

20-25mins, prep time 2.5 hours

2-3 servings

1 1/4cup/ 190g/ 6.7oz Vital wheat gluten
1/2cup/ 41g/ 1.45oz Oat fiber
2/3cup/ 70g/ 2.46oz Flaxseed meal (either golden or brown)
0-4 tablespoons/ 0-60g/ 0-2oz Erythritol (depends on your liking). I use 2 teaspoons for not no sweet bread
1teaspoon/ 6g/ 0.21oz fine Himalayan salt
1/2teaspoon/ 2.5g/ 0.088oz xanthan gum
2eggs at room temperature lightly beaten
2tablespoons/ 30g/ 1.05oz unsalted softened butter
For yeast activation
1teaspoon/ 7g/ 0.25oz honey
1tablespoon/ 8g/ 0.28oz instant yeast
1cup/ 240ml/ 8.1oz warm water (50-55 degrees C temperature)

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Steps

20-25mins, prep time 2.5 hours

1

Activate/proof the yeast by mixing the honey with the warm water first and then put in the yeast and mix. Wait for the yeast to feed from the honey and to rise.
2

Set aside the yeast. While proofing, mix the dry ingredients in a large bowl
3

In another bowl, slightly beat the eggs and mix with the softened butter.
4

Put the proof yeast in the large bowl of dry ingredients and then put the eggs mixture after. Then mix until everything is well distributed.
5

Continue mixing until it is formed into a dough. If the dough is sticky, add a bit of vital wheat gluten to prevent sticking on your hand. Knead the dough until it has that elastic consistency.
6

Put it in a greased/oiled bread pan with cover. If uncovered, spray oil on a cling wrap and then cover the top of the bread. Do not stretch and tighten the seal so that the bread will not be restricted to rise as desired.
7

Boil a water in a kettle. Heat the oven/ninja foodi to its lowest setting for a minute or two just to have a warm temperature for the bread to rise and then put the boiling water into the pot (for oven, put a pan below and then pour the boiling water in it). Put the bread above the boiling water, close the lid and wait for 2 hours to let it rise. Be patient and don’t skip this one.
8

After two hours check if dough has risen. Remove the water from the ninja foodi/oven and then turn on the foodi/oven to start baking. For normal oven its 375 degrees F or 190 degrees C for 20-25 mins. For ninja foodi its 350 degrees F or 175 degrees C for 20 minutes
9

Once done let it rest in a rack to cool down before slicing.