Keto Eggless Almond Four Yeasted Bread#SundayFunday

This is taste and has a texture like real bread, you can make garlic toast, pizzas and they were amazing. This is vegan, gluten free, low carb it has no eggy taste and toast perfectly. Used this bread even to make stuffing and it tasted so good. 

I made one small “boule” shape for the stuffing and put the remaining batter in a loaf tin.

Recipe Source here
Ingredients
Dry Ingredients
300 Grams Almond Flour
60 Grams Coconut flour
40 Grams Finely Ground Golden Flaxseed
45 Grams Finely Ground Psyllium Husks
14 Grams Baking Powder
12 Grams Instant Yeast
1½ Teaspoon Pink Himalayan Salt
Wet Ingredients
45 Ml Apple Cider Vinegar
45 Ml Coconut or Olive Oil
460 Ml - 480 Ml Warm Water
Method
Preheat the oven at 100°C ,when the oven is heated switch it off and leave the light on. 

In a large bowl, whisk the almond flour, coconut flour, flaxseed, psyllium husk and baking powder until well combined. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
Add the apple cider vinegar, coconut oil and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.

Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x3" or any suitable pan lined with parchment paper. For Boule, mold the dough into a round shape. Sprinkle with 1 to 2 tsp arrowroot powder (optional) and make 3 cuts on the top of the dough.
Cover the dough loosely with a dry towel. Sprinkle some coconut flour on the top of dough to prevent it from sticking to the towel.

Pour sufficient boiling water into a baking dish that fits the oven. Place the baking dish with boiling water at the bottom of the oven and the dough above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing process.

After an hour or so, remove the towel and the baking dish with water. Turn on the oven heat at 180°C to start the baking. It's not necessary to pre heat the oven.

Tent the bread pan with a foil for at least 45 minutes of baking. After 45 minutes remove the foil and continue to bake until a a wooden skewer inserted comes out clean and the top of bread should be hard and crusty. Internal temperature should be around 96 to 98°C. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan with the parchment paper inside the oven for about 40 to 60 minutes. The residual heat will ensure the bread is properly cooked and the crumbs are drier.

Let this cool completely.  

Slice & Enjoy with jam or butter!!

Labels: Eggless, International Cuisine, Keto, Sunday Funday, Almond Flour, Low Carb, Gluten free, Coconut Flour, Vegan, Bread, Grain Free 

Sunday Funday 

Yeast Bread

• Basil Garlic Bread by Mayuri's Jikoni
• Buckwheat Dinner Rolls (Gluten-Free) by Cook with Renu
• Cinnamon Raisin Bread by Food Lust People Love
• Keto Eggless Almond Four Yeasted Bread by Sneha's Recipe
• No Knead Ciabatta Bread by Karen's Kitchen Stories
• Shirin Chorek by A Day in the Life on the Farm
• Sweet Turmeric Milk Bread (Shirin Chorek) by Amy's Cooking Adventures 

Keto Coconut Flour Sandwich Thins#BreadBakers

These are delicious and quick to make Keto sandwich thins. Prefect for sandwiches and taste delicious. 

Makes 9 Sandwich Thins
Ingredients
226 Grams Homemade Cottage Cheese
2 Large Eggs
9 Grams Instant Yeast
1 Tablespoon Baking Powder
1 Tablespoon Monk fruit Sweetener
60 Grams Coconut Flour

Method

Preheat oven to 180°C.

Lightly grease 6 four-inch diameter silicone burger molds. If no molds line a large baking sheet with parchment paper. Set aside.

Place the cottage cheese and eggs in a large food processor. Pulse a few times then process until completely smooth.
Add the yeast (if using), baking powder, sweetener (if using), and dry seasonings (if using). If making dessert rolls add the dessert roll ingredients also. Pulse everything together until fully combined. Use a wooden spoon and gradually fold in the coconut flour just until the dough is smooth and lightly sticky.
Press dough into a ball and massage in hands to test the texture. The dough should be lightly moist and sticky but should not be sticking to fingers. If too sticky add very small amounts of coconut flour just until the dough does not stick to fingers.

Divide dough into 9 portions. Roll each portion into a smooth ball and place in the center of the prepared molds or onto prepared baking sheet. 

Press dough evenly and smoothly throughout the molds. If using baking sheet press each ball out to a 4 inch diameter circle.

Whisk an egg in a small bowl until fully beaten. Lightly brush the egg over the top of each bun. Place in the preheated oven. Bake for 20 to 25 minutes or until the tops are golden. remove from the oven. Cool in the molds or on the baking sheet 15 to 20 minutes or until firm.

Transfer to a wire rack and allow to cool completely before using. This recipe creates 3 tops and 3 bottom buns for a total of 3 full sandwich/burger byns.Once cooled use as desired. If desired thinly slice the brown bottom part of the buns off for a softer center.

Nutrition
Serving: 1full (top and bottom) bun Carbohydrates: 5g |
Labels: Coconut Flour, Keto, Bread, Bread Bakers, Healthy

This month, our theme is Thanksgiving bread .

• Crispy Sage and Garlic Parmesan Rolls by A Messy Kitchen
• Easy Sourdough Sweet Potato Dinner Rolls by Zesty South Indian Kitchen
• Keto Coconut flour Sandwich Thins by Sneha’s Recipe
• Sourdough Cloverloaf by A day in the Life on the Farm
• Thanksgiving Stuffing Rolls by Karen’s Kitchen stories
• Sweet Sourdough Pumpkin Buns by Food Lust People Love

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Keto Coconut Flour Bread#BreadBakers

Making Keto or gluten free breads is tricky and after a lot of trials one succeeds in making a perfect bread. The same was the case of this bread, made this three times, in the first attempt the bread recipe was not quite right after some tweaks made this again the second time the bread was good but I had not lined the tin and also used a small tin so the bread was perfect but overflowed and got stuck. 

But I did not give up, made a third attempt and as you can see the bread was successful. The taste is too good and got baked perfectly.

In keto breads the bread rises beautifully but once cooled it does tend to sink a little so do not worry if that happens if you to try this bread. This gluten free and nut free too. Give it try and you will love this bread.

This gluten free and nut free bread is free from flaxseed meal, the coconut flour has no coconut aftertaste. So fluffy and soft that it reminds me of the regular store bought white bread. The yeast in this bread will not give the rise as a normal bread, added it for flavor only.

Ingredients
4 Large Eggs or 5 Small Eggs - separated
A Pinch Salt
½ Teaspoon Stevia or Powdered Erythritol
45 Grams Coconut Flour
25 Grams Psyllium Husk Powder - weigh it after you powder the psyllium husk
8 Grams Baking Powder
15 Ml Apple Cider Vinegar
15 Ml Keto Approved Oil
120 ML Warm Water
¼ Teaspoon Instant Yeast
1 Yolk For Egg Wash
1 Tablespoon Sesame seeds

Method

Sieve the coconut flour, psyllium husk powder, salt and baking powder.
In a bowl mix in the warm water, sugar and yeast, leave it aside.
Beat the egg white till light and soft peaks are formed. Add in the egg yolks two at a time and continue beating for a second or two then add the the other egg yolks beat till incorporated. Add in the sieved flour and beat it till the flour is just mixed then add in the apple cider vinegar and yeast mixture and beat till well combined.

Pour this into the loaf pan greased lined with parchment paper. Level it nicely and brush it with egg wash, sprinkle sesame seeds on top. 

Bake it in a preheated oven at 180°C for 55-65 minutes. Mine was done in 40 minutes.

Yields 6 servings (macros per serving)
Net Carbs: 2.0g

Labels: Keto, Low Carb, Gluten free, Coconut Flour, Bread, Bread Bakers   

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
 

This month's Bread Baker's theme is Gluten Free Bread. 

 

• Coconut Banana Zucchini Bread from A Day in the Life on the Farm 
• Gluten Free Oat Crackers  from Ambrosia
• Gluten Free Sourdough Bread from A Messy Kitchen
• Keto Coconut Flour Bread from Sneha’s Recipe 
• Oatmeal Raisin Gluten-free Quick Bread from Food Lust People Love
• Rice and Almond Thin Crackers with Sea Salt from Karen’s Kitchen Stories   

Low Crab Coconut Flour & Oat Fiber Flatbread#BreadBakers

These keto flatbreads are vegan and gluten free and are must-have keto staples. They’re so easy to make and super low carb. I make toasties, wraps, pizzas, salad rolls out of them and can be used to make sweet treats by slathering them with any keto approved fruit coulis or spread... the possibility of using these are endless. I make a big batch of these every week. They stay good in the fridge for 10 days or more. I reheat them and enjoy.

Makes 12 Flatbreads
Ingredients
60 Grams Coconut Flour
100 Grams Oat Fiber
40 Grams Psyllium Husk powder
2 Teaspoons Baking Powder
1 Teaspoon Xanthan Gum
1/8 Teaspoon Salt
4 Tablespoons Oil
24 Tablespoons Hot Water

Method

Mix all dry ingredients in a bowl well. Add the oil and give it a good mix. Now add the water 22 tablespoons and knead with a spoon, because the water is very hot. After that knead the dough with your hand adding a tablespoon water at a time. ( I used the entire given water to knead the dough). Knead to a soft, moist and smooth dough is formed. Cling wrap the dough and keep it for 20 minutes. 

Then cut into 12 equal parts. Moisten your hand with little water and roll into smooth ball.

Roll each ball between two plastic sheets with a rolling pin  

Or use a puri /tortilla press to make these. 

Place a ball between two plastic sheets and press it. 

Heat a non stick pan and bake them on one side for 3 minutes low flame.    

Then flip and cook on medium high pressing the edges with a cloth till brown spots appear.  

These puffed up like normal wheat flour rotis. Your will love these low crab flatbreads.  Our low crab flatbread is ready.

Like wise make the rest, I usually bake and side by side roll another one. 

Wrap them in a cloth and refrigerate the remaining these stay good in refrigerator for a 10 day or ore. You freeze these for a month in the freeze. Enjoy!!

Net carb per flatbread varies depending on the flour you use. Check your product package. These coconut flour flatbreads works out approx. 0.5 carb as the rest of the ingredients have close to 0 carb.
Labels : Flatbread, Keto, Low Carb, Coconut Flour, Oat Fiber, Bread Bakers 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. 

• Chinese Coconut Buns from Karen's Kitchen Stories
• Coco Bread from A Day in the Life on the Farm
• Jamaican Coco Bread from Palatable Pastime
• Low Carb Coconut Flour & Oat Fiber Flatbread from Sneha's Recipe
• Salara (Guyanese Coconut Roll) from Passion Kneaded
• Samoan Coconut Rolls (Pani Popo) from A Messy Kitchen
• Vegan Coconut and Herb Dinner Rolls from Magical Ingredients
• Zucchini Coconut Lemon Muffins from Cook with Renu

Coconut Flour Banana Bread - Gluten & Sugar Free#BreadBakers

This is a gluten free banana bread so light and delicious. Use over ripe bananas. I made it without any additional sugar coz my bananas were so ripe and the result came out well and its too good! 

If in case the bananas are not over ripe then you can add ¼ cup caster sugar. Weigh the bananas without the skin then mash it up.

Makes 7 -8 slices
Ingredients
3 Eggs
70 Grams Coconut Flour
2 Teaspoons Baking powder
1/8 Teaspoon Salt
65 Ml Coconut Oil
200 Grams Mashed Bananas

Method
Grease a pan size - 18 x 13cm.

Mash the bananas well. Beat the egg , add the oil and salt beat well. then add the coconut flour and fold it in with a spatula. Add in baking powder and mashed bananas. Fold it well. 

Pour this into a greased pan. 

Bake in a preheat oven at 180°C for 40 minutes. 

Ta da.. a delicious gluten and sugar free bread is ready to.

Enjoy!!

Labels: Breads, Bread Bakers,Coconut Oil, Coconut Flour, Banana, Gluten free, Sugar Free, Healthy, Quick Bread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

• Air Fryer Banana Blueberry Oats Muffins from Cook with Renu
• Banana Cinnamon Rolls from Passion Kneaded
• Banana Split Quick Bread from Food Lust People Love
• Coconut Flour Banana Bread - Gluten & Sugar Free from Sneha’s Recipe
• Simply Banana Bread from A Messy Kitchen
• Sugar Free Sourdough Banana Bread with Pecans from Zesty South Indian Kitchen
• Tangzhong Banana Buns from Magical Ingredients
• Triple Berry Banana Bread from A Day in the Life on the Farm
• Yeasted Banana Sandwich Bread from Karen’s Kitchen Stories