THE ULTIMATE KETO BREAD BAKING TUTORIAL | ALL YOU NEED TO KNOW TO MAKE KETO BREAD SUCCESSFULLY [MqenSXKyBw4]

THE ULTIMATE KETO BREAD BAKING TUTORIAL | ALL YOU NEED TO KNOW TO MAKE KETO BREAD SUCCESSFULLY [MqenSXKyBw4]

| 1h 28m 28s | Video has closed captioning.

Links to purchase books Click this link to purchase in e-book format only. Bundles are available too; @1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ********** Links to purchase books via Amazon Books available in Kindel, Paperback & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (3. The Ultimate Keto Cookbook by Elsie Yan (4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ( ********** 1. Nut flours Almond flour is the most commonly used flour. It has a pleasant taste and a crispier texture. On the downside, almond flour is not cheap. It is high in inflammatory fats such as omega 6 so it can lead to inflammatory state in our body. Some of you even complain that it is not good for your arthritis condition. It is also high in oxalate or oxalic acid which has a potential risk of developing kidney stones. 2. Coconut flour The second most common flour used is coconut flour. While coconut flour is cheaper, healthier, lower in net carbs and nut free but it is super absorbent hence, more liquid and eggs are required. That’s why the texture of bread with coconut flour is denser and it is unable to create a crispy texture. As it has a strong coconut taste and if you are not a fan of coconut then it will be an issue. 3. Seed flour or ground seeds Flaxseed, sunflower seeds, pumpkin seeds, black and white sesame seeds are the most under-rated low carb flours, yet they make the best keto bread. They are way healthier, cheaper and easily available. Flaxseed and sunflower seed rise the best with leavening agent hence, the texture of bread is so light and fluffy. Black and white sesame seeds also rise quite well with leavening agent. The downside is that this bread will have the taste of the seeds so if you are not a fan of it then it will be an issue. PSYLLIUM HUSKS It is the most important ingredient as it acts as the gluten by holding everything together and provides elasticity to shape the dough. Without it, the bread will be crumbly with a cake-like texture. Psyllium husk is a plant based natural fiber. When hot or boiling water is added, it activates the glue property and as a result, the dough will bulk up. Psyllium husks are available as whole psyllium husk or pre ground psyllium powder. There’s a huge difference between them. 1. Whole psyllium husks is the best for baking. However, it needs to be ground until half its original volume (50%) not more or less, then weigh it. This is important as it will absorb water more effectively. 2. Pre ground psyllium powder is super fine and concentrated. It may be more convenient, but you need to understand that only a very small amount is required around 1 to 2 tsp for a loaf of bread. Adding too much will make the bread very wet, dense, sticky and unable to rise. LEAVENING AGENTS 1. Baking powder This is the most common leavening agent. You will notice that in low carb or keto recipes, we use more baking powder than regular recipes because we need to make up for the lack of gluten. However, using the same amount of baking powder will not result in the same amount of rise for all low carb flours because each one of them have a different capability in rising with leavening agent. 2. Egg whites Regular wheat bread rises so well due to the high protein content in gluten. As keto bread has no gluten, the protein from egg whites helps to boost the rise. I know that some of you have concern with the leftover egg yolks so you can also use liquid egg whites in cartons or egg white powder. Some of you also asked why I can’t use whole eggs. The answer is you can except that the bread will not rise as much because the fat from egg yolks actually hinders the rise. That’s why I always recommend using egg whites which also prevent the eggy taste. 3. Yeast Yeast is another common rising agent. Adding yeast does not necessarily mean that the keto bread will rise amazingly. Even if we add yeast and baking powder, not all keto bread will rise the same. Again, it all boils down to the type of low carb flour used. APPLE CIDER VINEGAR Yes, the taste is not great, but it is necessary, and you can’t really taste it. ACV helps with the rise a bit, helps to create a more bread like texture and gives the bread a crustier texture. For sunflower seeds, the ACV is crucial as the acid neutralizes the color reaction. Sunflower seed contains chlorophyll which reacts with baking soda or powder when heated so the baked goods will turn green after it has cooled down. Hence, the acid from ACV helps to neutralize this reaction so the bread does not turn green.