Keto Bread/ Low Carb Bread

This keto bread can never be as light and fluffy as regular bread due to its heavy, moist ingredients and no gluten. But with this yeast bread, it does rise quite a fair bit even though not as much as gluten bread. We can still get a reasonably tall loaf with softer crumbs and crispier crust. 

Keto Bread/ Low Carb Bread

Ingredients

200 g    Almond meal/flour

2 tsp     Baking powder

1/2 tsp  Salt 

35 g      Psyllium husk*

4          Egg whites

6g          Instant Yeast

1 & 1/2Tbsp   Apple cider vinegar

35 g     Butter (melted)

125 ml Warm water

*Psyllium husk~In keto baking, it helps create a chewy texture and also makes low carb gluten-free bread recipes more sturdy.

Instructions:

1. Boil a pot of water.

2.  In a large bowl, whisk the almond flour, psyllium husk powder, salt and baking powder until well combined. 

3. In a small bowl, combine yeast and warm water and stir well.

4. Add the apple cider vinegar, egg whites, melted butter 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 lined with parchment paper. 

6. Cover the dough loosely with a cling wrap. 

7. Pour sufficient boiling water into a baking dish that fits the oven. Place it 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.

8. After 1 hour, remove the cling wrap 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.

9. 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.

Notes:

• 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. 
• 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.

Recipe adapted from:lowcarbrecipeideas

Happy Baking