Almond Bread
This video from Liz at Night Owl Crafts Australia shows how to make almond bread. Almond Bread is quite delicious and makes a lovely Christmas gift or gift for any other occasion.
Ingredients are:-
3 egg whites
125 grams (4 ounces) pure icing sugar
125 grams (4 ounces) plain (all purpose) flour
125 grams (4 ounces) unblanched almonds
Bake at 180 degrees Celsius (350 F) for 40 minutes
Wrap and store in fridge 3-5 days
Unwrap and slice very thinly
Bake slices at 160 degrees Celsius ( 320 F) for 10 - 15 minutes until crisp but not browned
You can find other craft ideas at Liz's web site or contact Liz at nightowlcraftsau@gmail.com
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Almond Flour Bread Recipe
Yogurt almond bread is today's recipe. Made with yogurt and almond flour, this bread is not only eggless but also gluten-free and vegan. It has a soft and moist texture, and a nutty flavour that is simply delicious.
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Ingredients:
-2 CUPS ALMOND FLOUR
-1/2 CUP SWEETENED VEGAN YOGURT
-2 TBSP APPLE PUREE
-1 SMALL RIPE BANANA
-1 TBSP OLIVE OIL
-A PINCH OF SALT
-2 TSP BAKING POWDER
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✅Vegan Yogurt Cake Recipe (Healthy!) without sugar or flour added - only 3 ingredients!:
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✅Vegan Vegetable Fritters in 15 MINUTES! My family loves them! Even my baby asks me for more!:
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HOW TO MAKE THE BEST KETO ALMOND YEAST BREAD - GRAIN FREE, WHEAT FREE, GLUTEN FREE & SUGAR FREE !
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
**********
Links to purchase products via Amazon;
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 (
Almond flour (
Whole psyllium husks (
**********
Please note that;
1. Yeast is a living organism and almost all recipes call for some sugar to feed the yeast. But this is actually not necessary as the yeast can feed on any bit of sugar from the ingredients of the bread. I have experimented with and without sugar and the rise in both versions are the same. A pinch of sugar will make the yeast bubble up, but this is just proving that the yeast is still active and good for usage. Sugar does not help to activate the yeast. But if you feel more comfortable to add sugar, feel free to do it.
2. Salt does not kill the yeast. If you put salt directly over the yeast and leave them there for few minutes then it will really kill the yeast. But if you mix them immediately, there's no damage. After many experiments, I found that dissolving the salt and yeast in the warm water is more effective. Due to the proportional concentration, there's no damage to the yeast. I learnt this method while doing lots of research from the internet hence, I did not invent it. But if you feel more comfortable to add the salt and yeast to the dry ingredients, feel free to do it.
3. The temperature of water at 122 to 132 F or 50 to 56 C DOES NOT kill the yeast. Yeast thrives on a very warm and moist environment. This very warm water will wake the yeast up from their dormant state and get them started.
4. Use a smaller pan than usual. The reason is that if the pan is much bigger than the dough, during proofing the dough will expand sideways to fill up all the empty spaces hence, the bread will look big but short. If the pan is smaller, the dough will rise upwards and look taller with nice curved edges.
This recipe can be viewed and printed at this link;
NUTRITION FACTS
Total servings = 16
Per serving;
Net carb = 3 g
Calories = 126
Total fat = 9.3 g
Protein = 5.6 g
INGREDIENTS
Dry Ingredients
Almond flour = 300 g / 2 1/2 cups
Psyllium husk powder = 45 g / 5 tbsp. (Note: The psyllium husks must be ground until half its original volume before using. However, if you are using pre ground psyllium powder, only 2 to 3 tsp is required. Please see this video about psyllium husk and powder for better understanding and success -
Baking Powder = 18 g / 4 tsp
Instant Yeast = 9 g / 3 tsp
Salt = 1 tsp
Wet Ingredients
Large eggs = 6 whites or 4 whole (room temperature)
Apple cider vinegar = 57 g / 4 tbsp.
Very warm water = 170 ml / 0.7 cup / 11 1/2 tbsp (122 to 132 F or 50 to 56 C)
DIRECTIONS
1. Boil a pot of water. Turn on the oven at 212 F or 100 C and leave the heat on during the entire proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more. (THIS PROOFING PROCESS WAS UPDATED ON 5 MARCH 2020).
2. In a large bowl, mix the almond flour, psyllium husk powder and baking powder until well combined.
3. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
4. Add the apple cider vinegar, egg whites and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.
5. Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x2 or any suitable pan lined with parchment paper.
6. Sprinkle the top of the dough with some coconut flour to prevent it from sticking to the towel. Cover with the towel loosely.
7. Pour sufficient boiling water into a baking dish that fits the oven.
8. Place the baking dish with boiling water at the bottom of the oven and the dough above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing process.
9. After 1 hour, remove the towel and turn on the oven heat at 350F or 180C to start the baking. It's not necessary to pre heat the oven. If the top is browning too fast, cover with foil.
10. After baking for 1 hour, test with a wooden skewer. If it comes out clean, it's good. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan with the parchment paper inside the oven for about 40 to 60 mins. Remove the dish with water. The residual heat will continue to cook the bread and dry out the crumbs.
How to Make the Best Gluten-free Bread | Easy Gluten-free Sandwich Bread Recipe
Learn how to make the best gluten-free bread! In this video we’re making an easy gluten-free sandwich bread recipe! It's also dairy-free! The recipe is super simple and uses basic ingredients! This bread can be sliced and enjoyed on its own, used in sandwiches and you can also freeze it. This is the fluffiest and tastiest gluten-free bread I have ever tasted and believe me I have tried many! Even my boyfriend who isn’t gluten-free loves this bread and always asks me to bake a new loaf!
Gluten-free breads in the grocery stores are quite expensive and often a bit dry! This bread is every coeliac’s and gluten intolerant’s dream! It’s so delicious and not dry at all and actually quite easy to make????
In this recipe I used all purpose gluten-free flour mix, which is basically a mix of rice flour, corn starch and potato flour☺️ Pretty much any kind of all purpose gluten-free flour mix should work well in this! If your flour mix already contains psyllium husk, you don’t need to add any psyllium to the dough. Same thing if you are using regular non gluten-free flour, no need to add psyllium, it’s only needed for gluten-free baking. The loaf pan I used was: 12 x 20 cm / 5 x 8 inch
Ingredients:
1 1/2 cups warm water (360 ml)
4 1/2 teaspoons of dry yeast (11 g)
1 tablespoon psyllium husk powder (if your flours don’t already contain it)
3 tablespoons maple syrup or honey
3 tablespoons olive oil
2 teaspoons salt
2 - 2 1/2 cups all purpose gluten-free flour mix (480 - 600 ml)
2 egg whites
Here’s the full written recipe:
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#glutenfreebread #glutenfreerecipes #glutenfreebreadrecipe
Keto Yeasted Almond Bread
Yeasted Almond Bread
Pan size: 4 x 4 x 4 inch (10 x 10 x 10 cm) square pan
INGREDIENTS
3 large egg yolks
1 large egg
2 ½ tablespoons (38mL) avocado oil or any oil of choice
1 cup (100g) blanched almond flour
¼ teaspoon (2g) salt
½ teaspoon (2g) baking powder
½ teaspoon (1.5g) instant dry yeast
3 large egg whites
¼ teaspoon (1g) cream of tartar or ½ teaspoon (3mL) lemon juice
1 tablespoon (13g) granulated sweetener (optional)
Bake at 350°F (177°C) for 30-35 minutes until toothpick is clean when inserted.
*4 inch square loaf pan:
*As an Amazon Associate I earn from qualifying purchases. (Paid link)
Yields 7 slices (macros per slice)
NET CARBS: 1.5g
FIBER: 2.2g
PROTEIN: 7.1g
FAT: 15.0g
CALORIES: 169
#ketoserts #KetoYeastedBread #KetoAlmondBread
Pan de almendras con levadura
Tamaño del recipiente: recipiente cuadrado de 4 x 4 x 4 pulgadas (10 x 10 x 10 cm)
INGREDIENTES
3 yemas de huevo grandes
1 huevo grande
2 ½ cucharadas (38 ml) de aceite de aguacate o cualquier aceite de su elección
1 taza (100 g) de harina de almendras blanqueada
¼ de cucharadita (2 g) de sal
½ cucharadita (2 g) polvo de hornear
½ cucharadita (1,5 g) de levadura seca instantánea
3 claras de huevo grandes
¼ de cucharadita (1 g) de crémor tártaro o ½ cucharadita (3 ml) de jugo de limón
1 cucharada (13 g) de edulcorante granulado (opcional)
Hornee a 350 ° F (177 ° C) durante 30-35 minutos hasta que el palillo esté limpio al insertarlo.
Rinde 7 rebanadas (macros por rebanada)
CARBOHIDRATOS NETOS: 1,5 g
FIBRA: 2,2 g
PROTEÍNA: 7.1g
GRASA: 15,0 g
CALORÍAS: 169
Pane alle mandorle lievitato
Dimensioni della padella: padella quadrata 4 x 4 x 4 pollici (10 x 10 x 10 cm)
INGREDIENTI
3 tuorli d'uovo grandi
1 uovo grande
2 ½ cucchiai (38 ml) di olio di avocado o qualsiasi altro olio a scelta
1 tazza (100 g) di farina di mandorle sbollentate
¼ cucchiaino (2g) di sale
½ cucchiaino (2 g) di lievito in polvere
½ cucchiaino (1,5 g) di lievito secco istantaneo
3 albumi grandi
¼ cucchiaino (1 g) di cremor tartaro o ½ cucchiaino (3 ml) di succo di limone
1 cucchiaio (13 g) di dolcificante granulato (opzionale)
Infornare a 170°C (350 °F) per 30-35 minuti finché lo stuzzicadenti non sarà pulito quando inserito.
Produce 7 fette (macro per fetta)
CARBOIDRATI NETTI: 1.5g
FIBRA: 2.2g
PROTEINE: 7,1 g
GRASSO: 15,0 g
CALORIE: 169
Pain aux amandes levées
Taille de la casserole : 4 x 4 x 4 pouces (10 x 10 x 10 cm) casserole carrée
INGRÉDIENTS
3 gros jaunes d'oeufs
1 œuf large
2 ½ cuillères à soupe (38 ml) d'huile d'avocat ou de l'huile de votre choix
1 tasse (100g) de farine d'amande blanchie
¼ cuillère à café (2g) de sel
½ cuillère à café (2g) de levure chimique
½ cuillère à café (1,5 g) de levure sèche instantanée
3 gros blancs d'oeufs
¼ cuillère à thé (1g) de crème de tartre ou ½ cuillère à thé (3mL) de jus de citron
1 cuillère à soupe (13g) d'édulcorant granulé (facultatif)
Cuire au four à 350 °F (177 °C) pendant 30 à 35 minutes jusqu'à ce que le cure-dent soit propre lorsqu'il est inséré.
Donne 7 tranches (macros par tranche)
GLUCIDES NETS : 1,5 g
FIBRE : 2.2g
PROTÉINES : 7,1 g
GRAISSE : 15,0 g
CALORIES : 169
Дрожжевой миндальный хлеб
Размер кастрюли: квадратная сковорода 4 x 4 x 4 дюйма (10 x 10 x 10 см)
ИНГРЕДИЕНТЫ
3 больших яичных желтка
1 большое яйцо
2 ½ столовых ложки (38 мл) масла авокадо или любого масла по выбору
1 стакан (100 г) бланшированной миндальной муки
¼ чайная ложка (2 г) соли
½ чайной ложки (2 г) разрыхлителя
½ чайной ложки (1,5 г) быстрорастворимых сухих дрожжей
3 больших яичных белка
¼ чайной ложки (1 г) винного камня или ½ чайной ложки (3 мл) лимонного сока
1 столовая ложка (13 г) гранулированного подсластителя (по желанию)
Выпекайте при температуре 350 ° F (177 ° C) в течение 30-35 минут, пока зубочистка не станет чистой.
Дает 7 срезов (макросов на срез)
ЧИСТЫЕ УГЛЕВОДЫ: 1,5 г
ВОЛОКНО: 2,2 г
БЕЛКИ: 7,1 г
Жиры: 15,0 г
КАЛОРИИ: 169
خبز اللوز المخمر
حجم المقلاة: مقلاة مربعة مقاس 4 × 4 × 4 بوصة (10 × 10 × 10 سم)
مكونات
3 صفار بيض كبير
1 بيضة كبيرة
2 1/2 ملعقة كبيرة (38 مل) زيت أفوكادو أو أي زيت من اختيارك
1 كوب (100 جم) دقيق لوز مقشر
نصف ملعقة صغيرة (2 جم) ملح
نصف ملعقة صغيرة (2 جم) بيكنج بودر
نصف ملعقة صغيرة (1.5 جم) خميرة فورية جافة
3 بياض بيض كبير
نصف ملعقة صغيرة (1 جم) كريمة التارتار أو نصف ملعقة صغيرة (3 مل) من عصير الليمون
1 ملعقة كبيرة (13 جم) مُحلي حبيبي (اختياري)
يُخبز في درجة حرارة 350 فهرنهايت (177 درجة مئوية) لمدة 30-35 دقيقة حتى يصبح عود الأسنان نظيفًا عند إدخاله.
ينتج 7 شرائح (وحدات ماكرو لكل شريحة)
صافي الكربوهيدرات: 1.5 جرام
ألياف: 2.2 جرام
البروتين: 7.1 جرام
الدهون: 15.0 جرام
السعرات الحرارية: 169
HOW TO MAKE KETO ALMOND EGGLESS YEAST BREAD - GRAIN FREE, WHEAT FREE, GLUTEN FREE & SUGAR FREE !
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
**********
Links to purchase products via Amazon;
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 (
Almond flour (
Coconut flour (
Whole psyllium husks (
**********
Please note that;
1. Yeast is a living organism and almost all recipes call for some sugar to feed the yeast. But this is actually not necessary as the yeast can feed on any bit of sugar from the ingredients of the bread. I have experimented with and without sugar and the rise in both versions are the same. A pinch of sugar will make the yeast bubble up, but this is just proving that the yeast is still active and good for usage. Sugar does not help to activate the yeast. But if you feel more comfortable to add sugar, feel free to do so.
2. Salt does not kill the yeast. If you put salt directly over the yeast and leave them untouched for few minutes, then it will really kill the yeast. But if you mix them immediately, there's no damage. After many experiments, I found that dissolving the salt and yeast in the warm water is more effective. Due to the proportional concentration, there's no damage to the yeast. I learnt this method while doing lots of research from the internet hence, I did not invent it. But if you feel more comfortable to add the salt and yeast to the dry ingredients, feel free to do so.
3. The temperature of water at 122 to 132 F or 50 to 56 C DOES NOT kill the yeast. Yeast thrives on a very warm and moist environment. This very warm water will wake the yeast up from their dormant state and get them started.
4. Use a smaller pan than usual. The reason is that if the pan is much bigger than the dough, during proofing the dough will expand sideways to fill up all the empty spaces hence, the bread will look big but short. If the pan is smaller, the dough will rise upwards and look taller with nice, curved edges.
This recipe can be viewed and printed at this link;
NUTRITION FACTS
Total servings = 20
Per serving;
Net carb = 2.2 g
Calories = 113
Total fat = 9.3 g
Protein = 3.5 g
INGREDIENTS
Dry Ingredients
Almond flour = 300 g / 2 1/2 cups
Coconut flour = 60 g / 1/2 cup
Golden flaxseed (finely ground) = 40 g / 1/3 cup
Whole Psyllium husks = 45 g / 5 tbsp. (Note: The psyllium husks must be ground until half its original volume before using.)
Baking Powder = 14 g / 1 tbsp
Instant Yeast = 12 g / 4 tsp
Salt = 2 tsp
Wet Ingredients
Apple cider vinegar = 43 g / 3 tbsp.
Coconut or olive oil = 45 g / 3 tbsp
Very warm water = 480 ml / 2 cups (at 122 to 132 F or 50 to 56 C)
DIRECTIONS
1. Boil a pot of water. Turn on the oven at 212 F or 100 C and leave the heat on during the entire proofing process.
2. In a large bowl, whisk the almond flour, coconut flour, flaxseed, psyllium husk powder and baking powder until well combined.
3. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
4. Add the apple cider vinegar, coconut oil and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.
5. Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x3 or any suitable pan lined with parchment paper. For Boule, mold the dough into a round shape. Sprinkle with 1 to 2 tsp arrowroot powder (optional) and make 3 cuts on the top of the dough.
6. Cover the dough loosely with a dry towel. Sprinkle some coconut flour on the top of dough to prevent it from sticking to the towel.
7. Pour sufficient boiling water into a baking dish that fits the oven.
8. Place the baking dish with boiling water at the bottom of the oven and the dough above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing process.
9. After 1 hour, remove the towel and the baking dish with water. Turn on the oven heat at 350F or 180C to start the baking. It's not necessary to pre heat the oven. If the top is browning too fast, cover with foil.
10. After baking for 1 hour, test with a wooden skewer. The top of bread should be hard and crusty. Internal temperature should be around 205 to 210F or 96 to 98C. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan with the parchment paper inside the oven for about 40 to 60 mins. The residual heat will ensure the bread is properly cooked and the crumbs are drier.