Low Carb with the Keto King
Bread is one of my favorite things in the whole world. I love to make it (obviously) and I love to eat it. The problem is, as I've grown older, the carbs have begun to love me back; to the point where they set up house in my body and never want to leave.
So I am on the hunt for a low carb bread; preferably one that I can make in my machine. I got this recipe from a gentleman on YouTube that calls himself "The Keto King." Since I know next to nothing about this kind of baking, I compared his recipe to a couple of others and there are some definite parallels in terms of ingredients used and the quantities. the cast for today's trial.
I added the ingredients to the pan in the order he suggested, so warm water and two lightly beaten eggs first.
Then most of the dry ingredients, followed by a little honey and softened butter. The yeast went on top. Hmmm. I would have thought the yeast and honey went at the beginning with the water and the eggs. We shall see. The "King" has a different bread maker and he didn't really specify settings so I did a Basic 2 pound loaf setting with a medium crust. It's the same one I use for my sourdough.
For those who may be interested, I thought I would include the nutritional labels for the ingredients I used. This is for the ground flaxseed.
The oat fiber. I thought it was interesting that it has no calories to speak of.
The Xanthan gum gives the bread more of a chew.
I had already thrown away the bag so I snitched this photo off of the company's website. This is basically the flour substitute and vegetarians know it as the popular meat substitute, Seitan. I couldn't understand how this product could be lower in carbs than regular flour when they are both wheat-based products. Apparently, when the wheat is being processed, it is washed so the starch is rinsed away and the gluten (protein) remains. Interesting. Just remember that people who are gluten sensitive still cannot eat this stuff!
After the first mix, the dough looked like this. I poked it lightly and found the dough was quite dense.
This is during the second rise. Because the ingredients are heavier than regular flour, the rise was neither as quick nor as high.
But it still did quite well! There's no rice in here but for some reason, I kept getting whiffs that made me think of baked mochi.
The bread had good aeration and nice crumb. The tear at the bottom was made when I removed the machine's mixing paddle.
One interesting thing is the bubble that formed on the top of the loaf. It looked perfectly solid but there was actually a pocket. I really think the yeast and honey should have been added to the water and eggs so it could start proofing before the dry ingredients were added.
The guys all said it tasted better than they expected; both Chris and Eric commented that it was the texture that was most different to them--there is a definite chewiness that I am hoping will not turn to gumminess tomorrow morning. We'll see how it does overnight and how well it does in the toaster!
Good first attempt, I think! A four-turtle rating for the King!
Starch in Food
So I am on the hunt for a low carb bread; preferably one that I can make in my machine. I got this recipe from a gentleman on YouTube that calls himself "The Keto King." Since I know next to nothing about this kind of baking, I compared his recipe to a couple of others and there are some definite parallels in terms of ingredients used and the quantities. the cast for today's trial.
I added the ingredients to the pan in the order he suggested, so warm water and two lightly beaten eggs first.
Then most of the dry ingredients, followed by a little honey and softened butter. The yeast went on top. Hmmm. I would have thought the yeast and honey went at the beginning with the water and the eggs. We shall see. The "King" has a different bread maker and he didn't really specify settings so I did a Basic 2 pound loaf setting with a medium crust. It's the same one I use for my sourdough.
For those who may be interested, I thought I would include the nutritional labels for the ingredients I used. This is for the ground flaxseed.
The oat fiber. I thought it was interesting that it has no calories to speak of.
I have never used this particular sweetener before. I am very happy that sugar substitutes have gotten much more natural over the years and has been adapted to use for baking and cooking.
The Xanthan gum gives the bread more of a chew.
I had already thrown away the bag so I snitched this photo off of the company's website. This is basically the flour substitute and vegetarians know it as the popular meat substitute, Seitan. I couldn't understand how this product could be lower in carbs than regular flour when they are both wheat-based products. Apparently, when the wheat is being processed, it is washed so the starch is rinsed away and the gluten (protein) remains. Interesting. Just remember that people who are gluten sensitive still cannot eat this stuff!
After the first mix, the dough looked like this. I poked it lightly and found the dough was quite dense.
This is during the second rise. Because the ingredients are heavier than regular flour, the rise was neither as quick nor as high.
But it still did quite well! There's no rice in here but for some reason, I kept getting whiffs that made me think of baked mochi.
The bread had good aeration and nice crumb. The tear at the bottom was made when I removed the machine's mixing paddle.
One interesting thing is the bubble that formed on the top of the loaf. It looked perfectly solid but there was actually a pocket. I really think the yeast and honey should have been added to the water and eggs so it could start proofing before the dry ingredients were added.
The guys all said it tasted better than they expected; both Chris and Eric commented that it was the texture that was most different to them--there is a definite chewiness that I am hoping will not turn to gumminess tomorrow morning. We'll see how it does overnight and how well it does in the toaster!
Good first attempt, I think! A four-turtle rating for the King!
Here are the promised links:
Starch in Food
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