May 11, 2024 / Lyn Jones / 0 Comments
This egg-free keto bread is the best bread recipe I’ve ever tried, and I’m sure you’ll love it too. It has no eggy taste, has the perfect texture for sandwiches or toasted with butter. Enjoy a high protein bread that has only 2g net carbs per slice, it’s filling and easy to make.
(https://myketoplate.com/egg-free-keto-bread/)
2 cups almond flour
2 cups protein isolate *
.25 cup butter, melted
1 Tab xanthan gum
1.25 cups warm water
3 tsp BP
.5 tsp salt
1. Preheat the oven to 375°F / 190°C.
2. Combine the dry ingredients.
3. Slowly pour the warm water over the almond flour mixture & stir well until all the ingredients are well incorporated. Mix in the melted butter.
4. Pour into a 9×5″ loaf tin lined with parchment paper. Bake for about 20-25 minutes or until the bread looks golden and a skewer comes out clean. Let the bread cool down before slicing. Enjoy!
NOTE:
Use: Impact Whey Protein Isolate from MyProtein (This is the brand I used in this recipe) or Isopure Low Carb Protein Powder, 100% Whey Protein Isolate
Important: Do not use soy isolate or flavored protein powder!
June 8, 2020 / Lyn Jones / 0 Comments
(https://www.powerhungry.com/2019/10/triple-chickpea-sandwich-bread-grain-free-vegan-oil-free/)
Sounds easy and useful. Made with 4 ingredients, it has a fine texture and mild flavour. I think it’s a good basis for my own experimenting – with aramanth and whey instead of coconut and besan. The chickpeas also add a buttery, nutty flavour to the bread.
INGREDIENTS
- 1 cup (250 mL) full-fat canned coconut milk
- 1/3 cup (75 mL) water
- 1 15-ounce (425 g) can chickpeas, undrained
- 2 cups (240 g) chickpea flour (sifted, if lumpy)
2 teaspoons BP
1/4 teaspoon fine sea salt
9×5-inch loaf tin
- Preheat oven to 190C. Grease or spray a 9×5-inch (22.5 x 12.5 cm) loaf pan.
- In a blender, process the coconut milk, water and chickpeas with their liquid until completely blended and smooth. Process for 1 minute longer.
- In a large bowl whisk the chickpea flour, BP & salt until blended. Pour into this the chickpea mixture; whisk until just blended. Pour and spread batter into prepared baking pan.
- Bake in the preheated oven for 42-47 minutes or until risen, golden brown at edges and a tester inserted near the centre comes out clean.
NOTES
Storage: Store the cooled bread in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or tightly wrapped in freezer for up to 6 months.
Tip: An uncooked piece of spaghetti can be used as a tester (instead of a skewer) for determining if the centre is set!
Replacing Milk: Any other milk can be used. Since there will be less or no fat, depending on the milk you use, I suggest reducing the milk by 1-2 Tabs and adding 1-2 Tabs of oil (increases density so easier to cut thin).
Replacing Coconut: coconut tempers the flavour of besan, creating a mellow, mild flavour profile. It also sweetens. Keep these things in mind when tweaking recipe.