I FINALLY figured this out ya’ll! It only took me 3 failed loaves but the last lupin flour bread turned out PERFECT.
If you haven’t seen my other bread – my keto bread with vital wheat gluten and almond flour – I highly recommend. I based this recipe off of that one and it was actually really easy!
OK, like I’ve said before.. gluten is actually pretty keto friendly. It has minimal carbs and adds the stretchiness of wheat bread without the actual wheat.
Low Carb Bread That Tastes Like The Real Thing
One thing I will note, is that it took a considerably longer time to knead, even in a stand mixer, it took around half an hour. I was REALLY afraid that I would over-knead it but honestly, I think it could have been kneaded MORE. I definitely dont suggest hand kneading it unless you’ve got the strength and time.
If you’re wondering what lupin flour is, it is a legume, very similar to a peanut. If you have an allergy to any nut, I highly recommend to either avoid lupin all together or get a test to see.
Easy to make lupin flour bread! Keto friendly and only 1.6 net carbs per slice. This bread will make your transition to low carb much easier! (*not gluten free)
Fabulous Keto Focaccia {2g Net Carbs}
In a stand mixer, combine the vital wheat gluten, flour, inulin and instant yeast. (If you are using regular yeast, bloom it in the warm water)
The dough should become somewhat stretchy and you should be able to pull on a piece and it will stretch. If you're dough looks rough, is sticky and breakable, continue to knead.
Place a piece of cling wrap/seran wrap, over the tin and cover with a towel. Place in a warm area and let rise for 2 hours (check after 1 hour).
Not Eggy!) Gluten Free & Keto Bread With Yeast
Uncover, and bake at 350°F / 175°C for 45 minutes to an hour. Cover with a piece of parchment papers if the top begins to darken quickly.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read MoreOne of the main reasons we avoid wheat bread on keto is because of the grains – but what people don’t know is that the protein in wheat – aka gluten – is entirely keto friendly and very low carb! If you’re lucky enough to be able to get your hands on some, you can make this keto bread with vital wheat gluten!
**NOTE: This bread contains gluten and therefore anyone with celiac or gluten intolerance should NOT make this bread. (In fact, I’d avoid it if you even live in the same house/apartment as someone who lives with celiac/intolerance)
Best Low Carb Bread Recipes
So I haven’t tried making this vital wheat gluten bread in a bread machine but it’s worth a try. If anyone gives it a go – let me know how it turns out!
The two main ingredients in this bread – vital wheat gluten flour and almond flour. You will want to make sure that you get vital wheat gluten flour and NOT gluten flour. Most gluten flours are just high protein wheat flours that are high in carbs.
As for the loaf pan – I used a 9×5 loaf tin, but I also halved the recipe and tried in a 1 loaf pan (see pics below). I recommend using an 8.5 x 4.5 for optimal rise. The 9×5 was great but a little wide. The 1lb tin worked perfectly for half the recipe so a proper 8.5 x 4.5 pan will work just as well.
The Best Keto Bread
I used a stand mixer – as seen in the video attached to this page. It’s really important to check the consistency of the bread frequently. It should only take around 5-10 minutes for it to be kneaded properly (even if it doesn’t look like it) so you’ll want to pull a piece of the dough and if it stretches without breaking (and you can feel resistance from the gluten) then you’re good to go.
After it’s done in the mixer – it won’t really look like a bread dough – so to bring it all together, I oil the counter and my hands so I can knead until it’s a nice dough that is stretchy and there’s no holes in the outer layer. That’s when it’s good to place into the bread tin to rise.
Leave it covered and rising for about 2 hours and it should double in size. However, it may rise differently depending on altitude, humidity and yeast. (For eg, . traditional yeast is probably better than instant yeast)
Best Homemade Keto Bread
And that’s all there is too it! If you want to give a gluten free keto friendly bread a try – take a gander at my keto white bread!
If you're having issues kneading by hand and it keeps tearing - let the dough sit for 5 minutes and add a tsp of water.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read MoreThis post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you.
Keto Bread With Wheat Gluten Low Carb
If you have been looking for The Best Keto Bread recipe look no further. This recipe creates a light loaf of bread that will make you think you are cheating on your diet, but you aren't!
Y'all, I am sooooo happy to be bringing this keto bread recipe to you because it is the BEST keto bread recipe I have ever made!
Just like most of you, going keto has been rough on me when it comes to cravings. I missed the pasta, potatoes, and rice, all of those carby things that we grew up eating.
Real Keto Rye Bread With Yeast
I was the PB&J girl, the grilled cheese sandwich girl, the french toast on the weekend girl. Bread was such a huge part of my life pre-keto. But I actually did pretty well with those cravings for a couple of years after I started the low carb lifestyle.
Then I got sick last February and cooking became something that was so hard for me. I had to rely on the Mr. to do most of it or eat things that were easy to grab and make. So bread snuck back into my diet. A quick sandwich was easy to throw together for lunch.
But man, the carbs added up so fast doing that. I mean there are 13 grams of carbs in just one slice of regular white bread. Make a sandwich and you are packing in 26 grams of carbs before you even put anything between those slices!
Low Carb Whole Wheat Sandwich Bread
But, with me trying to get back on track, yet craving bread like crazy, I hit the interwebs to try to figure out what I could make that would feed those cravings without blowing my carb count out of the water. I had already tried just about every store-bought keto bread with very little luck. I didn't mind the Sola bread I found and still use it from time to time, but it is super pricey and still kinda left me wanting more. It is good in a pinch, but just not 100% what I was craving.
That is when I foundDiedre's low carb bread on YouTube. I was shocked by how amazing the bread looked in the video.
After giving her recipe a try, I checked out a few more low carb bread recipes I found. Most just had minor tweaks here and there, some used baking powder, some used lupin flour, and some used psyllium husk powder.
Keto Almond Yeast Bread
I eventually settled on this version as I feel it has the best look, texture, and taste. I now make this bread every single week! Even my non-keto son had no clue it was keto!!
This is a basic breakdown of the steps involved in making The Best Keto Bread. You will find the full directions in the recipe card at the bottom of the post.
Keep bread in a cool dry place. I purchased this bread keeper and store my bread in it. I slice it as needed and my bread stays good for a week, or more. You can also use a bread bag.
Easy Low Carb Bread Recipe
I purchasedthis bread slicerto help me make even thin cuts because I am a bit wild with my cutting skills at times.
Normally the answer would be no. Honey is a healthier alternative to sugar but is high in calories and carbs, so not keto-approved. However, in this recipe, the amount is extremely small and the yeast used to allow the bread to rise actually eats the honey so the carbs are consumed by the yeast. The honey in this recipe will not spike blood sugar or kick you out of ketosis.
Vital wheat gluten is like a superhero when it comes to low carb baking. It is a flour that is all gluten and very little starch. It’s not technically flour itself, but it’s made from wheat flour that has been hydrated to activate the gluten and then processed to remove everything but that gluten. It’s then dried and ground back
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