AMAZING KETO ALMOND WHITE BREAD V2.0 WITHOUT PSYLLIUM HUSKS, XANTHAN GUM & GLUTEN | SOFT & FLUFFY скачать в хорошем качестве

AMAZING KETO ALMOND WHITE BREAD V2.0 WITHOUT PSYLLIUM HUSKS, XANTHAN GUM & GLUTEN | SOFT & FLUFFY

Links to purchase books via Payhip Click this link to purchase in e-book format only; @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) Links to purchase other products via Amazon Almond flour (https://amzn.to/3NFOpp2) Egg White Protein Powder (https://amzn.to/44bX6fU) Pullman loaf pan 8 x 4.5 x 4.5-inch loaf pan (https://amzn.to/3kwxYvf) 8 x 5 x 4-inch loaf pan (https://amzn.to/3XglMlc) Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com ********** I published a video on Keto Almond White Bread about 2 years ago. That recipe uses 12 fresh egg whites. Today, I am showing you how to use egg white powder which is more convenient as you do not have to deal with the leftover egg yolks. If you can't tolerate Psyllium husks or unable to get hold of it in your country, this is a great alternative. The bread rises well and is so light and soft. Of course, without psyllium husks, the texture will be cake-like and crumbly, but it is still a good alternative. Next week, I will show you how to make this same bread with coconut flour. The recipe can be viewed and printed at this link; https://www.lowcarbrecipeideasofficia... [Total Servings = 16] NUTRITION INFO PER SERVING Total Carb = 2.3 g Dietary Fiber = 1.1 g Net Carb = 1.2 g Calories = 118 Total Fat = 9.5 g Protein = 5.5 g INGREDIENTS FOR THE BATTER Almond Flour = 240 g / 2 cups Baking Powder = 16 g / 4 tsp Apple Cider Vinegar = 15 ml / 1 tbsp (This is optional, but it does help to mask any eggy taste and gives a nice yeasty flavor) Coconut Oil = 80 ml / 1/3 cup (OR any keto friendly oil including melted butter) Salt = 2 g / 1/2 tsp Egg White Powder = 38 g / 1/3 cup Room temperature water = 210 ml / 14 tbsp (This is to hydrate the egg white powder) Other egg white options 1. Fresh Egg Whites (room temperature) = 6 large (215 g) 2. Liquid egg whites from cartons = 215 g (Note: When using fresh egg whites or liquid egg whites from cartons, OMIT the room temperature water to hydrate the egg white powder) INGREDIENTS FOR THE MERINGUE Egg White Powder = 38 g / 1/3 cup Room temperature water = 210 ml / 14 tbsp (This is to hydrate the egg white powder) Cream of tartar (helps to stabilize the meringue) = 1/2 tsp (optional) Other egg white options 1.  Fresh Egg Whites (room temperature) = 6 large (215 g) 2.  Liquid egg whites from cartons = 215 g (Note: When using fresh egg whites or liquid egg whites from cartons, OMIT the room temperature water to hydrate the egg white powder) DIRECTIONS 1. For best results, weigh the ingredients with a digital scale. 2. Preheat the oven at 350F or 180C. 3. In a bowl, add the flour, baking powder, egg white powder, salt and mix until well combined. 4. Add the apple cider vinegar (if using), coconut oil, room temperature water and whisk until a thick batter is formed. Set aside. 5. In a separate bowl, make the meringue. Add the egg white powder, cream of tartar, water and beat with a handheld mixer at medium to high speed until stiff peaks. 6. Fold the meringue into the batter in 3 batches. Do not mix. The fold method is like scooping up the batter from the bottom. If you simply mix the meringue into the batter, it will deflate the meringue. The volume should be significantly increased. The batter is light and smooth. 7. Pour the batter into an 8 x 5 x 4-inch loaf pan, greased and lined with parchment paper. You can also use a Pullman loaf pan with similar size or close to it. It's important to use a tall pan. 8. Bake at the lowest rack for 50 minutes or until cooked. It is done when the internal temperature is 200 F or 93 C. In the video, I have incorrectly stated as 112 F or 45 C, my apologies. 9. Cool completely on a wire rack before slicing. 10. The bread is a little cake-like and crumbly but still firm. It is light and soft. You can eat it on its own, top with your favorite spread or make sandwiches. When toasted, the crust is crispy, and the crumb is tender. 11. The bread can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it's better to refrigerate earlier for up to a week or frozen for up to 3 months. NOTE This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. Music by https://www.epidemicsound.com