I am eating a very low carb diet due to a metabolic issue, and am trying to recreate something that tastes like bread. I am gluten intolerant as well. I found this on a Reddit forum from Rabbi Tsvi at completelyketo.com and baked it. I would like it to be less heavy, pouffier and less fiber-y. The taste is pretty authentic.
Ingredients:
1 cup of almond flour
3/4 cup brown flax meal
1/2 Tsp baking soda
1/2 Tsp pink Himalayan salt
4 large eggs
1 Tbsp coconut oil
2 Tbsp crushed caraway seeds
sesame seeds for topping
In a preheated oven at 350.
Grease a loaf pan with coconut oil.
Mix all dry ingredients together.
Add in the eggs and coconut oil.
Stir all ingredients together and then add the crushed caraway seeds.
Fill the loaf pan with the batter and spread the sesame seeds on the top.
Bake it for 40 minutes.
Let the loaf cook for at least an hour before slicing or the bread will crumble.
My ideas are: Add some yeast, sub oat fiber or lupin flour for some flax, subtract 2 egg yolks and add 2 whites, whip the whites, add 1 T psyllium husk.
Thank-you! All ideas are welcome.
I wonder if it might be a good idea to start by adding 1.5 tablespoons of psyllium husk finely ground, and 2 teaspoons of instant dry yeast. You will need to let the dough rise before baking it.
Also, given that you're using almond flour as the main dry ingredient, it might help to make sure that this too is very finely ground. Coarsely ground almond can result in very dense baked goods.
And finally - all ingredients at room temp especially the eggs! Pretty sure substituting two of the whole eggs with egg whites would be fine. The addition of psyllium husk might need you to increase the hydration of your loaf a little.
I will try your psyllium suggestion and warm up the eggs. So many low carb recipe use double acting baking powder instead of yeast and I'm wondering about combining them?
I was a prolific sourdough and yeasted baker before being diagnosed with a metabolic issue, so I like the taste of yeast.
If I add it, and go through the process of the yeast cycle, will it negate the baking powder? I will add inulin to the yeast to activate it.
I sometimes add nutritional yeast to chemically leavened (BakingPowder) breads. I have also been know to use vegemite or marmite.
Would kefir work as a source of fermentation/rising agent? Or fruit yeast water?
Using baking powder just gives an added boost to a yeasted product.
There will definitely be some added rise from the double acting baking powder during the baking process (heat) but I suspect much lift might be lost from the time it is mixed until it is baked. But no harm trying!
Let us know how it goes.
The almond flour will definitely make it dense. There have been a few posts in the distant past using a combo of almond, ground flax and even vital wheat gluten. Use the search box and use "keto" or "Low carb" and see what pops.
Here are some links from a while ago. It will take some reading but I hope you find a few answers.
Keto bread - small problem | The Fresh Loaf
Have you considered using vital wheat gluten (very low carb) as one of your flours? You didn't mention a problem with gluten. It might pair well with flax and the following link talks about that:
Vital Wheat Gluten question | The Fresh Loaf
Low carb bread, need help adjusting recipe, net carbs 3g | The Fresh Loaf
These 2 links are exasperating but there IS a recipe (mine) about halfway down in the first one and also a recipe in the initial post with a link in the 2nd link:
What did I do wrong? | The Fresh Loaf
really Low Carb simple Flaxseed Bread--worth trying! | The Fresh Loaf