How to Make FLUFFY SANDWICH BREAD KETO (vegan, high protein, and TASTES like BREAD)
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No eggs, no dairy, no almond flour, no nuts; this is FLUFFY, yeast-risen keto loaf.
It tastes like bread because it's made from bread!
...kind of. lol
WRITTEN RECIPE:
This Vegan Keto Sandwich Loaf recipe bakes up like traditional bread and tastes like it too! It has a wonderful toasty aroma, soft and fluffy interior with a thin chewy crust. As a bonus, it’s high in protein and fiber with next to no net carbs. In this video, I will show how to make the keto bread loaf itself, get into details about the ingredients and why each one is used, plus explain the nutrition information with exact numbers.
But WHY vegan keto sandwich bread at all?
I have to stay keto in order to keep my chronic tendonitis symptoms away completely. But I still want to have legit sandwiches sometimes! So a low carb bread recipe helps. And if you have your own reasons for keeping it low carb, then I'm happy to help.
By the way, my inspiration for this recipe were the keto buns from my local Save-On-Foods bakery! They are great but expensive so I took the ingredient list, kept the stuff I could buy easily and skipped the ingredients that I couldn't. Then it was months of adjusting ratios and the baking method until I came out with buns that were even more delicious than the original! And now we have a loaf version as well.
IMPORTANT INGREDIENT NOTE: that I particularly like the Anthony's brand of Vital Wheat Gluten. I find it has less of the gluten-y aroma compared to Bob's Red Mill. Also, Anthony's Oat Fiber has zero net carbs but other brands may have more. Please keep this in mind when sourcing ingredients.
MORE EXPENSIVE?
Some people have inquired to the cost and based on the cost of ingredients for me, each batch totals $5.66 (Canadian dollars), working out to 71 cents per two slices. For me, this is about the same or a little more than the cost of good quality regular store-bought bread but significantly less than buying store-bought KETO bread.
IS IT REALLY KETO?
There's a lot of misinformation about what keto is or isn't. Here's a simple explanation.
The keto diet helps the body get into ketosis (the state in which the body primarily is burning fat for fuel) and stay in that state with the minimization of net carbs. This bread can easily be a part of a balanced keto diet with its super low carb count.
Recently, I checked the effect of one serving of this bread on my blood glucose with a CGM. It did not raise my blood sugar at all. The line stayed flat as if I was still in a fasted state.
I think the confusion is when some gurus on YouTube claim that their grain-free/lectin-free/legume-free/plant-free way is the only way to do keto right. Only YOU can tell what helps put your body in ketosis in a healthy way. NOT these strangers.
*ingredient measurements (final version, not the monster)*
WET
7g instant or traditional dry active yeast (2 1/4 tsp)
7g maple syrup or sugar (1 tsp)
350ml warm water @ 110°F (1 ½ cup)
DRY
125g Ground Golden flax meal (1 cup + 2 tbsp)
175g Vital Wheat Gluten (1 cup + 3 tbsp + 1 ½ tsp)
100g Oat Fiber (8 tbsp + 1 ½ tsp PACKED)
7g salt (1 tsp)
If you want the monster, multiply the ingredients by 1.5 lol
NOTE Please measure by weight for best results. I give the volume measurements only as a last resort but it's really easy to get the ratios wrong if you measure by cups/spoons.
FULL DIRECTIONS:
PRODUCT LINKS*
These are affiliate links which I earn a commission from when you use them to make purchases. There is no extra cost to you.
ANTHONY'S ORGANIC OAT FIBER:
For Canada:
ANTHONY'S VITAL WHEAT GLUTEN:
For Canada:
NON-STICK LOAF PAN:
For Canada:
This video is sponsored by AG1.
Fluffy Pancakes Recipe | The Sweetest Journey
After a lot of experimenting with pancake recipes, I finally got one that will give you the yummy, fluffy pancakes we all crave in the morning.
UPDATED RECIPE:
Blog Post:
Ingredients:
1 1/2 cups of flour (210g)
3 tablespoons of sugar (48g)
2 teaspoons of baking powder (9g)
1 teaspoon of salt (5g)
1 teaspoon of baking soda (5g)
2 eggs (Room Temperature)
1 cup of milk (240ml)
2 tablespoons of melted butter (28g)
1 teaspoon of vanilla extract (5ml)
*This recipe makes about 8-10 pancakes.
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Yeast Waffles Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Yeast Waffles. In North America we tend to make our Waffles using an artificial leavener, that is, with baking powder and/or baking soda. But there is another way, and that is to make Waffles using yeast. This type of Waffle has a mild yeast flavor. Their outside crust is wonderfully brown and crisp, yet inside they are light and fluffy.
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Say Goodbye to Unhealthy Bread – Dr. Berg's Healthiest Bread in the World
Want to stay healthy, but also love bread? Try this recipe for the healthiest bread in the world!
You can find this recipe and other recipes here:
Timestamps
0:00 Keto-friendly bread
0:28 How to make keto bread
10:16 Tasting the low carb bread
INGREDIENTS:
DRY INGREDIENTS:
1 cup almond flour
1 cup arrowroot flour
1/3 cup coconut flour
1 tsp sea salt
2 tsp active dry yeast
1 ½ Tbsp very finely ground chia seeds
2 Tbsp organic psyllium husk powder
WET INGREDIENTS:
1 ¼ cup filtered water
2 tsp maple syrup (This is consumed by the yeast, which lowers the glycemic index.)
1 egg
DIRECTION:
In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.
Heat water at 105-110 °F. Add 2 tsp of maple syrup and stir. Add the yeast and let the mixture stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all over again.
Stir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1 minute to thicken, then whisk.
Pour the thickened yeast-chia mixture into the dry ingredients, and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
Put the kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for 1 hour.
Preheat the oven at 425 °F with a pizza stone (or cooking sheet) inside.
Divide the dough into two balls. Place one of the dough balls on a square parchment paper or a cutting board. Dip your hands in water and shape the other big dough ball into small round balls. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.
Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Please note that baking time can vary; the measure of doneness is an internal temperature of 205-210 °F.
Let your baked goodies cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) Once completely cooled, slice and serve, or store in an airtight container. To re-crisp crust, toast or reheat at 375 °F for 5-10 minutes.
In this video, we’re going to share with you a fantastic recipe for the healthiest bread in the world! This is the ultimate low carb bread recipe. It’s delicious, and it’s flourless, gluten-free, and completely keto-friendly.
We use almond flour, coconut flour, and arrowroot flour in this recipe. Arrowroot is a low-glycemic flour made from a root, and in small amounts, it’s perfectly good.
Let’s be honest. Many healthy alternative breads out there are not very good. But, this keto recipe is different. This is really the tastiest and healthiest bread in the world. This keto bread is a perfect healthy alternative for those of you on the healthy keto diet. Many people miss having bread when they’re on the healthy keto diet, but you don’t have to anymore. You can toast this keto bread, use it for sandwiches, or simply add some butter and enjoy!
Talk to a Product Advisor to find the best product for you!
Call 1-540-299-1556 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8am-6pm and Saturday 9am-5pm EST.
* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.
Dr. Eric Berg DC Bio:
Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
We hope you enjoy this recipe for the healthiest bread in the world. Thanks for watching!
Video How to Make Maple Pancakes eHow
Description
LENTIL BREAD Recipe ???????? Gluten Free, Flourless Alternative + Savory Lentil Cake with Cheese and Herbs
For years, like most people, I believed that bread should be made with wheat. But it is possible to make bread with almost any seed. Lentils are a good example of that. Today I want to show you how easy it is to turn lentils into a gluten free bread and also want to take this lentil bread to the next level by turning it into a magnificent savoury lentil cake.
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Lentil Bread
Difficulty: Easy
Prep time: 15 minutes
Cooking time: 35 minutes
Serving: 6-8 people
2 cups red lentil
1 cup yoghurt
4 eggs
2 packs of baking powder, 20 g
1 teaspoon salt
60 ml olive oil
Nigella & sesame seeds
• Preheat the oven to 180 C (355 F) on upper and lower heat without fan.
• Wash the lentils well and soak in water for at least 4 hours, preferably overnight, for them to expand and soften.
• Sieve the lentils and add in the food processor. Pulse until it becomes a puree.
• Transfer some pureed lentil to a bowl then add the yoghurt, eggs, baking powder, salt, and olive oil into the processor. If your food processor is big enough to mix all ingredients there is no need to take out some of the lentil puree.
• Mix all ingredients (including the puree in the bowl) in the food processor and pulse until everything is smooth.
• Oil the tray with olive oil and pour the mixture into the tray.
• Sprinkle some nigella and sesame seeds.
• Place the tray into the oven and bake it for 35 minutes.
• Rest for about 30 minutes to cool and eat with loved ones.
Savoury Lentil Cake
Difficulty: Easy
Prep time: 15 minutes
Cooking time: 1 hour and 10 minutes
Serving: 6-8 people
2 cups red lentil
1 cup of yoghurt
4 eggs
2 packs of baking powder, 20 g
1 teaspoon salt
60 ml olive oil
250 g halloumi, diced
4 sprigs of spring onion, chopped
15 sprigs of dill, chopped
1/2 teaspoon black pepper
Nigella & sesame seeds
• Preheat the oven to 180 C (355 F) on upper and lower heat without fan.
• Make the plain lentil bread mixture by following the steps above.
• Add the halloumi, spring onion, dill, and black pepper into the mixture.
• Oil the tray with olive oil and pour the mixture into the tray.
• Sprinkle some nigella and sesame seeds and put into the oven for about one hour and ten minutes.
• Let it rest for about 30 minutes to cool down and eat with loved ones.
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