Скачать с ютуб HOW TO MAKE THE BEST PALEO BREAD - LIGHT, SOFT & SO GOOD EVEN ON ITS OWN ! в хорошем качестве

HOW TO MAKE THE BEST PALEO BREAD - LIGHT, SOFT & SO GOOD EVEN ON ITS OWN !

Links to purchase books Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ********** Links to purchase books via Amazon Books available in Kindel, Paperback & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz) ********* This is a non keto bread as arrowroot flour is not so low in carbs. But arrowroot flour is allowed in the paleo diet as it does not restrict carbs from starchy root vegetables. Arrowroot flour is grain-free, gluten-free, nut-free, dairy-free, soy-free and easily digestible for most people. it is also nutrient-dense and has a low glycemic index. Arrowroot flour is made by extracting the starches from the tubers of the arrowroot plant, Maranata arundinacea and is cultivated from tropical climates. Arrowroot flour is also called powder or starch. It is a good alternative for corn starch in thickening sauces and fillings. And it is also very useful to help lighten the texture in gluten-free and grain-free baking. Most often, it is used in gluten and grain free baking in conjunction with other low carb flours. Most of the paleo bread recipes that uses arrowroot flour combines it with almond flour and the net carb content can range from 8 to 16 gram per serving. Hence, I experimented with arrowroot flour combined with coconut flour and golden flaxseed and it resulted in a lower net carb content of 5.6 g per serving. This may still not be low enough for most low carbers but for those who are not counting carbs and those who are allergic to wheat and gluten but not on low carb diet (like in the case of my son and sister), this is an excellent alternative. I was pleasantly surprised with the light, soft texture and it is so crispy when toasted. The whole loaf weighs a lot lighter than typical keto breads but of course not as light as regular bread as we still have coconut flour and ground flaxseed. For those of you who dislike the typical dense low carb / keto bread, this is also a good alternative. Baking powder is not encouraged on paleo diet due to the corn starch content so it is replaced by baking soda. In this video, I made 2 loaves i.e. one with baking powder and the other with baking soda. If you're on strict paleo diet, you can choose the baking soda option. Otherwise, go for the baking powder option as I personally feel that the small amount used is negligible. The rise in both loaves are the same. The one with baking powder is lighter in color and has a nice aroma while the one with baking soda is darker in color and the taste of baking soda is quite obvious. Texture wise, both are the same and not eggy at all. This recipe can be viewed and printed at this link ; https://docs.google.com/document/d/1A... NUTRITION INFO Total servings = 16 Per serving ; Net carb = 5.6 g Calories = 100 Total fat = 6.7 g Protein = 2.1 g DRY INGREDIENTS Arrowroot flour or powder = 90 g / 3/4 cup Coconut flour = 30 g / 1/4 cup Golden flaxseed (Finely grounded) = 60 g / 1/2 cup Psyllium Husk Powder (Finely grounded) = 18 g / 2 tbsp. Baking powder = 2 tsp OR: Baking soda (For Paleo Option) = 1 tsp Salt = 1/4 to 1/2 tsp WET INGREDIENTS Eggs = 4 large Apple cider vinegar = 14 g / 1 tbsp. Coconut or olive oil = 70 g / 1/3 cup Warm water = 60 ml / 1/4 cup DIRECTIONS 1. Pre heat oven at 350F or 180F. 2. In a bowl, mix all dry ingredients until well combined. 3. Add all wet ingredients and mix until well combined. The end result should be a thick batter consistency. 4. Fill batter into a 7 inch (or any small loaf pan) lined with parchment paper. This is a small loaf so if you are using a bigger loaf pan, you can increase the recipe easily. 5. Spread the batter evenly and sprinkle with black sesame and pumpkin seeds or any seeds of your choice. 6. Bake at the lowest rack for about 40 mins or until a wooden skewer comes out clean. 7. Remove bread from pan and let it sit on a sheet pan with the parchment paper. Let it rest in the oven with heat turned off for about 30 mins. The residual heat will ensure that the bread is properly cooked, and crumbs are drier. 8. Cool completely before slicing. 9. This bread can be kept at room temperature for a few days, refrigerated up to 2 weeks or frozen for months. It's best to wrap the bread with parchment paper to prevent moisture.