Keto Flaxseed Bread (Remake of V1.0) | Zero Carb | Soft & Fluffy | No Yeast | Quick & Easy скачать в хорошем качестве

Keto Flaxseed Bread (Remake of V1.0) | Zero Carb | Soft & Fluffy | No Yeast | Quick & Easy

Links to purchase books via Payhip 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 Kindle, Paperback (Color & Non-Color) & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com ********* About 4 years ago, I published a video on Keto Flaxseed Bread (   • HOW TO MAKE KETO FLAXSEED BREAD - SUPER LI...  ) and it became one of the most popular bread videos in my channel. This bread is so light, soft and fluffy with zero net carb so no wonder it became so popular. This is actually a very straight forward recipe with only a few ingredients, and it is super quick and easy to make. I have also made a Flaxseed Bread V2.0 (   • Looking for a zero-carb bread? Try this Ke...  ) with some adjustments to the original recipe. However, the original recipe is still good, and I decided to remake it in order to provide you with a tutorial so that you will have better success with it; 1. The most important ingredient for keto bread is psyllium husk. It acts as the gluten to hold everything together and provides elasticity to shape the dough. It will also bulk up when hot or boiling water is added. Without psyllium husk, the bread will be crumbly with a cake-like texture, and you will get a small loaf of bread as there's no bulking up. However, as psyllium husks have a gummy texture, the bread can feel a bit sticky. This is quite typical of keto bread and that is why they are better served toasted. 2. Flaxseeds also have a gummy texture so when combined with psyllium husks, the bread may feel stickier than usual even though I have reduced the amount for this recipe. If you have a problem with this then I would not recommend that you try this recipe. 3. Even though the texture may feel sticky but when you make a sandwich with it, you will not feel it. And once the bread is toasted, it is super crispy without any stickiness, and I really like the texture. 4. It is highly recommended to use whole psyllium husks for baking as it is more effective. But it has to be ground down to half of its original volume (not more or less) before using. Pre-ground psyllium powder may be convenient, but it is super concentrated so only a small amount is required. 5. If too much psyllium husks are used, the bread will not rise properly, and it may collapse after rising. 6. Please watch these tutorial videos for a better understanding and success.    • PSYLLIUM HUSKS VS POWDER - WHICH IS MORE E...      • THE ULTIMATE KETO BREAD BAKING TUTORIAL | ...      • KETO BAKING TUTORIAL PART 1 - THE MAIN ISS...   The recipe can be viewed and printed at this link; https://www.lowcarbrecipeideasofficia... [Total Servings = 16] NUTRITION INFO PER SERVING Total Carb = 4.9 g Dietary Fiber = 4.7 g Net Carb = 0.2 g Calories = 89 Total Fat = 5.3 g Protein = 7.6 g DRY INGREDIENTS Finely Ground Golden Flaxseed = 240 g (2 cups) (Watch this video on how to grind the flaxseeds,    • HOW TO MAKE KETO FLAXSEED BUNS - LIGHT, SO...  ) Baking Powder = 12 g (3 tsp) Salt = 2 g (1/2 tsp) Whole Psyllium Husks = 18 g / 2 tbsp (Must be ground until half its original volume, not more or less, then weigh it. If using pre-ground psyllium powder, only 1 to 2 tsp is required.) WET INGREDIENTS Egg whites = 6 large (214 g) (5 egg whites will work, too except that the rise and texture will be slightly different.) Apple Cider Vinegar = 30 ml (2 tbsp) Hot or Boiling Water = 240 ml (1 cup) DIRECTIONS 1. Preheat the oven at 350F or 180C. 2. In a bowl, add all the dry ingredients and mix until well combined. 3. Add all the wet ingredients (except the hot water) and mix briefly. Then add the hot or boiling water and mix until a soft dough is formed. 4. Transfer the dough into an 8 x 5 x 4-inch loaf pan, greased and lined with parchment paper. Previously, I used an 8x4 inch loaf pan and the bread looked out of shape due to the good rise. This time, I used a tall pan which is slightly wider, and it turned out way better and easier to slice, too. 5. Bake at the lowest rack for 60 minutes. It is done when the internal temperature is 200F or 93C. 6. Cool completely on a wire rack before slicing into 12 or 16 servings. 7. This bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months or longer.