Planning to go on a Keto diet duuring this quarantine period? Satisfy your hunger cravigs with this Keto Eggless Bread:
300 g blanched almond flour
60 g coconut flour
40 g flaxmeal
40 g ground psyllium husk
1 tbsp. baking powder
7 g UMANAC Pink Salt
30 ml olive oil (2 tbsp.)
5 ml UMANAC Organic Apple Cider Vinegar (1 tsp.)
480 ml lukewarm water (2 cups)
Preheat oven to 400F. Line a loaf pan, slightly oil the paper to make sure the bread don't stick to the pan and then set aside. In a mixing bowl, add all the dry ingredients, whisk to combine. Add the liquid ingredients. Mix well to make a dought of it. If not, too sticky, add more husk, 1/2 teaspoon at a time, knead for 30 sec again. The dough will always be a bit moist, but it shouldn't stick to your hands at all. If so, the bread will be too moist when baked.
Set aside 10 minutes to let the fiber fully absorb the liquid.
Shape the dough as you want your bread to look like. Keep the top round shape, it is what will create a bread loaf that is soft and light with holes in the crumb.
Slightly rub your hand with water and massage the surface of the bread to remove any holes and create a smooth surface.
Bake for 50-55 minutes in the center of the oven, fan-bake mode is the best.
After 50 minutes, insert a toothpick to check if baked properly. Lift the bread out of the pan using the parchment paper. Let it cool down completely before slicing the bread. Once sliced, stoore in an tight jar in the refrigerator.
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