Скачать с ютуб HOW TO MAKE THE BEST PALEO YEAST BREAD - WHEAT, GLUTEN, GRAIN & SUGAR FREE ! в хорошем качестве

HOW TO MAKE THE BEST PALEO YEAST BREAD - WHEAT, GLUTEN, GRAIN & SUGAR FREE !

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) ********* 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 which is still low carb. However, it may not be low enough for some 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. This bread is light, soft and crispy when toasted. For those of you who dislike the typical dense low carb / keto bread, this is also a good alternative. I have quite a number of yeast keto bread videos here which uses the oven to proof the dough. But I discovered that with the different texture of this bread which is a thick batter as opposed to a firm dough, the yeasts seem to proof more easily just at a warm place within the kitchen. Of course, the warmer the spot, the better. The reason I used two different sized pans in the video is just to show you that a smaller pan would result in a taller loaf. The dough would expand sideways if you used a bigger pan. The best pans to use for yeast bread are those normal cake tins or loafs as they are narrow and tall, and they are commonly used in bakeries. They come in many sizes, and they are cheap. As I love pumpkin pie spice, I added 6 tsp of this extract and 80 g of erythritol which is mildly sweet, and the bread is so flavorful. Of course, this is optional. I love eating the bread warm and soft with just butter. But they are crispy when toasted and make great sandwiches too. You can re heat this bread by toasting or steaming for that warm and soft texture. This bread will harden due to the arrowroot flour once refrigerated so it's better to slice all the bread first before refrigerating. But once you toast or steam them, they are fine. This recipe can be viewed and printed at this link ; https://docs.google.com/document/d/1l... 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 Whole Psyllium Husks = 18 g / 2 tbsp (Ground until half its original volume then weigh it) Baking powder = 2 tsp OR: Baking soda (For Paleo Option) = 1 tsp Salt = 1/4 to 1/2 tsp Instant or rapid rise yeast = 12 g / 4 tsp WET INGREDIENTS Eggs = 4 large Apple cider vinegar = 14 g / 1 tbsp. Coconut or olive oil = 70 g / 1/3 cup Hot 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 and set aside. 3. In a separate bowl, add the wet ingredients (except the hot water) and whisk until well combined. Then add the dry ingredients and mix until well combined. Finally, add the hot water and mix until combined (about 20 to 30 seconds) and do not overmix. The end result should be a thick batter consistency. 4. Fill batter into a 7x3.5x3 inch (or any small loaf pan) lined with parchment paper. 5. Spread the batter evenly and leave the pan to proof at a warm spot for 60 mins or until the dough has risen up to 2/3 or doubled. 6. Sprinkle with black sesame and pumpkin seeds or any seeds of your choice. 7. Bake at the lowest rack for about 40 mins or until a wooden skewer comes out clean. 8. Rest the bread inside the pan at the kitchen top for 1 hour before slicing.