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 

Chicken Pizzas - Gluten Free, Grain Free

These  Chicken Pizzas are gluten free, grain free and yummy.  A party dish, which can be prepared well in advance and kept in the refrigerator. Just half an hour before serving pop them into the preheat oven.  Ta .. Da.. these are ready to be served. 

Ingredients 

1/4 Cup Oil
2 Chicken Breast
1 Medium Onion - chopped
2 Garlic Cloves - paste
1 Cup Pasta sauce
1/2 cup Red Chilly Garlic sauce
Fresh Basil Leaves or 1 teaspoon dried Basil
1 Cup Cheezza Cheese
1/2 Teaspoon Salt
1/2 Teaspoon Freshly crushed Black pepper

 Method 

Preheat the oven 200 degrees. 

Cut the each chicken breast in to 3 pieces. Now give a cross cut in each part, but not till the bottom ( it should looks like a flower see pic). 

Pat them dry and  fry on high flame with just a tablespoon of oil,  the cut side down till they are nicely browned on both sides ( do not  cook them, just want to seal the juices in the chicken, so while baking they do dry out). Then keep aside.

Heat remaining oil in a pan . Add onion and garlic cook for 2 minutes . Add pasta sauce and red chilly garlic sauce bring to the boil stir in basil. Season with salt and pepper . 

Place the chicken in a ovenproof dish, fill each chicken piece with the prepared sauce by pressing the filling into the cuts.

 Top it with cheese .  Place a small leaf of basil.   

Place them on a buttered pyrex dish pour a teaspoon of water in the dish ( this is to prevent the chicken from drying).

 Bake for 10 to 15 minutes till the chicken is done, the  top is golden and cheese has melted. Serve hot.

 To make it a complete meal serve them on a bed of gluten free boiled spaghetti or  noodles or on a bed of rice -that's just saute in olive oil, garlic and basil .

Labels : Chicken, Baked, Pizzas, Basil, Cheese, Pasta Sauce, Gluten Free, Party pleasers, Kids delight, Grain free