what’s going on all Tom here in a black veil and welcome to another recipe video just for your subscribers and if you’re not around forever yet please consider doing it now first of all I just want to stop this video saying I hope everyone you keep healthy and safe during this weird coronavirus time and we’re going to lighten up a bit by making delicious keto bread now i know i promise this is how it was done a couple of days ago but it took me a few more days to really perfect it and fortunately Right now we have something that I love, so this bread is very low in carbohydrates, quite high in fat and very easy to make without special equipment, without bread, nothing, but we’ll see later to make it sound good to you, hold on tight and let’s start with the recipe [Music] [Applause] All right, everyone welcome to the recipe for this delicious keto bread and I stood in front of me here
I have all of our dry ingredients and I want to try mething with video so let me know if you like this style or not in the comments section as I go through these ingredients I want to review and explain why I chose what I chose and the things that I have tried because I get a lot of feedback asking about similar variations of the recipe or you know you’ve tried using these things like that um and I want to give you a good basis for the things I’ve already tried so that it can be of help with your experiments in the future if not you like a style, let me know in the comments section like that, I know you know it’s not something you like, but we will never know until we try it, so let’s get started right now here I have 1 cup almond flour, now the most common question will be: why can’t I use coconut flour? Coconut flour absorbs a lot of liquid, so the problem you will find is that you must add a lot of fat, otherwise it will have a dry flavor and since you are going to use a lot you have to add even more fat and basically your Bread ends up tasting like olive oil, coconut oil, whatever fat you’ve used and that was a bit off-putting, so we had to settle for an almond flour base
Next we have 1/3 cup of the coconut flour now, if you use pure almond flour, what ends up happening is that the bread feels gritty because there’s nothing that has that really fine grain to mix it all um, that’s where Coconut flour comes in, it’s a much finer grain and good helps things feel more consistent, while almond flour is a little more grainy, so we have 2 tablespoons of psyllium husk powder
I really hate thin shell powder
I loved the taste of it and then I tried to drink it just once as a fiber supplement and since then I can’t bear the taste, so don’t worry too much about it, what it does is it gives bread that kind of smooth texture , but you will see recipes that use like 1/3 cup or whatever is crazy to me, I couldn’t eat because it just doesn’t taste good, so we’re actually only making two tablespoons here, we have 1/4 cup of seeds ground flaxseed I am using golden flaxseeds just like psyllium husk which used to be able to tolerate regular flaxseed but once I found gold I never went back to normal flax I just don’t know the same so I better use golden flaxseeds, so we have 1 teaspoon of cream of tartar a teaspoon of baking soda 1 teaspoon of active dry yeast I have tried using nutritional yeast ok but I went back to normal yeast because the taste is better guys this is real ity does nothing more than add flavor, so you just want to put all this together and you don’t care about the taste of the almond and coconut flour mix which is also great and lastly I have half a teaspoon of salt now all this it is very easy the boys will just throw it in this bowl and beat it to beat any of the groups we go with our almond flour first the coconut flour psyllium husk powder flax seeds our tartar cream our baking soda salt and then the yeast, so I’m going to mix all of this up here and then we’ll catch up with you guys, as soon as I restart the area here with all of our wet ingredients and show you all the wet ingredients that are fine, all the ones that we’ve restarted and just put aside our dry ingredients here, got a small bowl and all of our ingredients, so here I have 1 cup of water 1 teaspoon of olive oil I think this adds a little fat on the plate and it helps us to freeze a little, we have 3 egg whites and a whole Egg now I tried to use whole eggs originally because I hate to throw the yolk, it gives me a waste, as it turns out that the yolk makes bread It feels a bit silly, so combine the egg white and the whole egg
it’s like going with this, I tried to formulate it with whole eggs but it’s ki and the way I end up having to do this and finally we have 1 tablespoon of lemon juice or apple cider vinegar
At first I try to use lemon juice, I liked it, but when I switched to apple cider vinegar, I felt like it
it had less flavor in the finished product, so that’s what I’m going to do here, but if you don’t have that lemon juice it will work and all we will do here is add all these ingredients to our wet ingredients and whisk now as a note here , this water is warm but not boiling, it doesn’t want hot water just a little bit of heat because it helps with the type of mixture and now we are going to give this thing a quick shake to combine all the ingredients now we are going to pull our dry ingredients from turn here and pour the water directly as it dries, watch this very carefully because a kind of cold reaction occurs here, the coconut flour absorbs a lot of moisture and also in the At the same time, the baking soda is activated from the cream of tartar and the apple cider vinegar that I put here for you to end up with this looking like a liquid and then seconds later it turns into this big heap of dough it’s actually something really cool to see, so stay tuned for this is what our bread dough looks like now
I’m going to put out a parchment-lined baking sheet and update them in a second
All right, guys
We will actually create a lot of dough in the center of this parchment
paper now um I got some suggestions in the vlog I made showing you my process for inventing this bread, some people suggested me to use a tray of bread and actually tried and tried again later I read all the suggestions and what ended up happening is that I would have needed a special tray for bread because I don’t want to make a ton of bread dough here
I want this to be something like a single serving or you know a couple of people could eat it
I don’t want them sticking with a loaf that’s like three cups of almond flour and it just turns into a silly amount umm, so neither I wanted you guys to have to buy special equipment, so what we are doing here is that we are going to form a loaf in this analysis paper lined baking sheet because I think something that everyone has without having to buy any specialized equipment now when it’s about forming the lower the higher it goes, the higher the bread will go, it will rise a little bit and it will also spread a little bit, but it won’t rise as super high, so for my purposes I’m going to use this to make sandwiches and stuff like that, so I’m actually going to shape the dough and it’s a taller headstone shape so you can get the height you want on the bread without using a lot of ingredients um, so that keeps it nice for smaller homes, like the one I live in now as a note if you want to make a baguette or something that can just pull the dough and as a long shape and also works great there if you want to mark it up to look pretty here, just take a knife and cut some scores on it, not really necessary since there is no skin here but it makes it look good for everyone
Here is the dough that is going to enter my oven and somehow I will get closer to this, as I said, it is a kind of strange gravestone shape
Don’t worry about the little cracks at the top that will fill in
is raised now, this is going to go into a 350 degree Fahrenheit oven for 75 to 80 minutes
It will rise a little
You will get a nice golden crust and then once we are done we will want to let it cool completely before cutting it so what I’m going to do is have the Potatoes in the oven show you the finished product right now and then I’ll update for the taste test
I have seen the recipe, it is time to taste it now very quickly
I have a slice of my bread right here
If this loaf, at least the size I made, I’m going to end up with about 6 to 8 slices of sandwich and then the heels, which I usually just turn into garlic bread, but for the purpose of our taste test, we’re going to try a slice of pan now i’m going to go into the camera quickly and show you the texture of the guys voice well over time because it was standing right under the microphone and the audio was terrible so i just want to show you a close-up here of the bread so that you can see the texture there is a nice golden brown crust um as a note I like a firmer crust but if you want to soften the cross just put it in a ziplock bag while it cools to wet the crust
rip it so you can see the texture, but now that we know what it looks like red, let’s make sure it tastes red, so here we go with the taste test so a couple of things firstly taste perfect