White bread low carb keto recipe for baking bread yourself also for diabetics
In this video I present my recipe for baking white bread myself, for low carb, keto and diabetes nutrition. The bread tastes excellent and has only approx. 3.7g KH (carbohydrates) on 100g white bread.
I wish you a lot of fun and bon appetit,
Your Matthias Florian Hosse!
Ingredient list:
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500g low-fat quark (1 large cup)
5 whole eggs XL (or 6 whole eggs L)
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200g wheat gluten (wheat gluten, wheat protein)
50g oat fibers
50g almond flour white (partially de-oiled)
20g soy flour (full fat)
20g flaxseed flour gold
10g psyllium husk flour
20g salt
15g baking powder (1 packet) or baking soda
7g dry yeast (for flavor only, can be omitted if desired)
5g xanthan gum
15g locust bean gum
15g soy lecithin
50ml hot water (not boiling but only hot like e.g. from the water tap)
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Baking time:
Preheat the oven for 10 minutes at 200 °C with top and bottom heat. Then bake for 20 minutes at 200 °C on the middle rack. After the 20 minutes, go to 180 °C and bake for 120 minutes. 10 minutes before the end of baking, open the oven flap approx. 3 times for 5 seconds each so that excess steam can escape. Then let the Low Carb Keto white bread cool down at room temperature for about 5 hours or better 12 hours. For baking, always use the baking rack with baking paper and not the closed baking tray. Finished! ;-)
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* I bought all the ingredients and products in this video myself.
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Sources of supply for the ingredients and equipment:
Coming soon.......
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On my website (see under my channel info),
You can also download the recipes as PDF and print them out.
It can always take a few days after the video is published for it to be updated on the website.
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I, Matthias Florian Hosse, wish you a lot of fun baking this great and tasty white bread for the low carb and keto diet yourself!
können Sie die Rezepte auch als PDF herunterladen und ausdrucken.
Es kann immer ein paar Tage nach Veröffentlichung des Videos dauern bis es auf der Website aktualisiert worden ist.
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Nun wünsche Ich, Matthias Florian Hosse, Ihnen viel Spaß beim selber backen von diesem tollen und schmackhaften Weissbrot für die Low Carb und Keto Ernährung!
Control Bad Cholesterol Quickly With This Healthy & Tasty Food Item | Cholesterol Control Food
This video tells you about a very effective food that is scientifically proven to control bad cholesterol.
Cholesterol is a substance that can cause a lot of cardio vascular problems. The bad cholesterol (LDL) can stick to the walls of your arteries making them narrow. It can also cause plaque formation and complete blockage that may lead to heart attack and stroke.
There are many ways by which you can control cholesterol. Eating right food is one of them.
In this video Dr Saleem Zaidi will tell you about oats which are considered very good for lowering cholesterol level.
यह वीडियो आपको एक बहुत ही प्रभावी भोजन के बारे में बताता है जो वैज्ञानिक रूप से खराब कोलेस्ट्रॉल को नियंत्रित करने के लिए सिद्ध हो चुका है।
कोलेस्ट्रॉल एक ऐसा पदार्थ है जो बहुत सारी कार्डियो वैस्कुलर समस्याएं पैदा कर सकता है। खराब कोलेस्ट्रॉल (एलडीएल) आपकी धमनियों की दीवारों से चिपक कर उन्हें संकरा कर सकता है। यह पट्टिका के गठन और पूर्ण रुकावट का कारण बन सकता है जिससे दिल का दौरा और स्ट्रोक हो सकता है।
ऐसे कई तरीके हैं जिनसे आप कोलेस्ट्रॉल को नियंत्रित कर सकते हैं। सही भोजन करना उनमें से एक है।
इस वीडियो में डॉ सलीम जैदी आपको ओट्स के बारे में बताएंगे जो कोलेस्ट्रॉल के स्तर को कम करने के लिए बहुत अच्छे माने जाते हैं।
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DISCLAIMER -
Any information on diseases and treatments available at this channel is intended for general guidance only. Always seek the advice of your physician or other qualified health care professional with questions you may have regarding your medical condition. Our channel shall not be liable for any direct, incidental, consequential, indirect or punitive damages arising out of access to or use of any content available on this channel. Wishing you good health, fitness and happiness.
Thanks & Regards
Dr. Saleem Zaidi
Mutligrain atta aur atta ki roti /weight loss atta( K.H Tasty)
multigrain attay ki roti buht faiday mand hai . specialy weight kum krny k liye istamal b hoti hai . is recipe mai ma atta ki recipe b bta ra ho aur roti ki b.
5 Benefits of brown bread | brown bread benefits in hindi | QualityMantra
Namaskaar Dosto, Is video mein brown bread ke benefits / faide btaye hain aur kyu hme white bread ki jagah brown bread use krna chaiye yeh bhi btaya hai.
Whole wheat bread generally best mana jata hai kyuki is bread mein atta hota hai jo hmare stomach ke liye acha hota hai, is video mein britannia ka brown bread use kiya hai, aap market se koi bhi 100% whole wheat bread buy kr skte ho.
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AMAZING 1G NET CARB KETO YOGURT BREAD | CRISPY CRUST | TENDER CRUMBS | CRISPY WHEN TOASTED
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
6x3 inch pan (
7x4 inch pan (
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A keto yogurt bread that tastes mildly tangy with crispy crust, tender crumbs (as yogurt makes the bread soft) and crispy when toasted.
The recipe can be viewed and printed at this link;
[Total servings = 18]
NUTRITION INFO PER SERVING
Total Carb = 4.8 g
Dietary Fiber = 3.4 g
Net Carb = 1.4 g
Calories = 53
Total Fat = 3 g
Protein = 3.5 g
DRY INGREDIENTS
Oat Fiber Powder = 120 g / 1 cup (I used NuNaturals)
Finely Ground Golden Flaxseed = 120 g / 1 cup
Baking Powder = 16 g / 4 tsp
Salt = 4 g / 1 tsp
Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume, then weigh it. Please watch this video about psyllium husk and powder for better understanding and success -
Egg White Options:
1. Fresh Egg Whites = 6 large (210 g) (room temperature)
2. Liquid egg white in cartons = 210 g
3. Egg White Powder = 37.5 g + 210 ml room temperature water (This is to reconstitute the egg white powder. If using fresh or liquid egg whites, please omit this water. You can add the egg white powder to the dry ingredients and water to the wet ingredients)
WET INGREDIENTS
Apple Cider Vinegar = 45 ml / 3 tbsp
Unsweetened Plain or Greek Yogurt = 280 g / 1 cup + 2 1/2 tbsp (room temperature)
YEAST MIXTURE
Instant or rapid rise yeast = 16 g / 4 tsp
Sugar/allulose/inulin = A pinch
Very warm water = 120 ml / 1/2 cup (At 113 to 122 F OR 45 to 50 C temperature. This temperature WILL NOT kill the yeast. It is actually very conducive to wake up the yeast from its dormant state and get to work)
DIRECTIONS
1. Preheat the oven at 210 F or 100 C.
2. Add all the ingredients for the yeast mixture into a bowl. Mix to combine then set aside. This step is to check the condition of the yeast. If there are a lot of bubbling and foaming, then the yeasts are good. If not, please change to a new batch.
3. In another bowl, mix all the dry ingredients together until well combined. Remember that if you are using egg white powder, add it into these dry ingredients.
4. Add all the wet ingredients (including the yeast mixture) and mix to combine. If you are using egg white powder, remember to add the room temperature water into these wet ingredients.
5. The dough is moderately firm and sticky. Wet your hands for easier handling.
6. I used a 7 1/2-inch round and tall pan (non-stick) lightly greased and lined with parchment paper at the bottom. It is important to use a suitable pan for yeast bread. The pan should be narrow and tall. If the pan is too big, the dough will spread sideways to fill up the gaps and you will end up with a big but flat bread.
7. Transfer the dough into the pan. Sprinkle with some oat fiber powder to prevent the towel from sticking to the dough.
8. Cover loosely with a towel and proof at a warm area for about 25 minutes or until it is well risen. Here's a tip to create a warm area - turn on the stove fire for a while then turn it off. Place the pan with dough on a baking tray and let it sit on the warmed-up stove. Leave the hood lights on. This warmth helps to proof the dough quite quickly. And you can reheat the stove midway to warm up the area again. You can also proof the dough in a preheated oven at 210F or 100C with a dish of boiling water for about 30 minutes or until well risen.
9. Once the dough has risen nicely, make a few cuts and sprinkle with a tsp of arrowroot powder. This gives a nice rustic look, but it is optional.
10. Bake in the oven for 60 minutes. Increase the oven heat to 350F or 180C. The dough will continue to rise as the heat increases in the oven until a certain point the yeast will die off.
11. Cool completely on a wire rack before slicing.
12. This bread can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it's better to refrigerate earlier for up to a week or freeze for up to 3 months.
NOTE
This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.
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Apfel Kleie Baked Oats #frühstück #snack #tassenkuchen #proteinreich
???????????????????? ???????????????????? ???????????????? mit Apfel ???? einfaches Löffelrezept ????
Diese Oats sind mega schnell gemacht, machen und halten lange satt dank Kleie & Quark.
???? ???????????????????????????????? pro Schüssel
380 kcal / 49g KH / 10g F / 20g E
???? ????????????????????????????
▫️3 EL Haferkleie
▫️1 kleines Ei
▫️2 EL Magerquark
▫️100ml Milch
▫️1 EL Erythrit+Stevia oder nach Wunsch
▫️1 Apfel
▫️1 Messerspitze Vanille oder Zimt
????????????????????????????????????
▫️Toppings nach Wunsch
????????????????????????????????????????????????
✓ Apfel in Würfel schneiden mit allen anderen Zutaten direkt in einer kleinen Schüssel vermengen. Ca. 4-5min auf höchster Stufe deiner Mikrowelle backen oder einfach die doppelte/dreifache Menge und dann je nach Form für 25-35min bei 175 Grad im Backofen.
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