When we start on a new way of eating, there is always something that we miss so much that we try everything to come up with a way to have that thing. For me it was bread. Not so much that I crave the bread, but that I just missed the versatility you get when you have bread on hand.
When I started on keto, I literally tried a dozen (at least) bread recipes, and most of them were either really eggy, really dense, or both. Some just had a weird funky taste. Then maybe two or three months ago, I was on a forum, just trying to learn something new and someone was talking about Diedre’s bread. So, I started looking for the recipe, that I finally found on YouTube. I love this bread! The best part is…with the specific ingredients I used, if you slice the bread in 16 pieces, it is about 1.7 carbs a slice. However, I only make it about every 10 days or two weeks. I just want to have it for something special and not redevelop cravings for bread.
Once I found the recipe, there were some ingredients I wasn’t familiar with and, quite honestly, was a little skeptical. After doing some research, I feel ok with these ingredients.
Oat Fiber – Not to be confused with oat flour, oat fiber actually does not contain any of the actual oat grain. It is made from the hull of the oat, ground into a flour substance. It is an insoluble fiber, which just means it passes through the digestive system without being absorbed, plus it does not affect blood glucose. Best of all, net carbs actually come out to zero. I buy the Lifesource brand Oat Fiber from Netrition.com. It is not as strong tasting as some oat fiber brands.
The benefit of using oat fiber in place of something like almond flour is the carb count. But it is not a 1:1 exchange. It is more like ¼ cup of oat fiber to replace one cup of almond meal flour. Once I used oat fiber, I began to experiment with it in other recipes. As I find successful ways to use it, I will post them!
Vital Wheat Gluten – This flour is produced by washing wheat flour until all the starch is gone. Vital wheat gluten will not be an option for people with gluten sensitivity. And even though it is not totally grain free, it is low carb and will lend itself to the low carb diet. It is also full of protein! Something to keep in mind if you are figuring macros.
So following is the recipe for Diedre’s bread! If you try it, let me know how it turned out! Also, if you have any improvements, I would be happy to hear them!
Diedre’s Kitchen Bread
- 1 cup warm water
- 1 packet of yeast*
- 1 teaspoon of raw honey or maple syrup
- 4 tablespoons powered sweetener or other sweetener** ground-up
- 2 eggs, slightly beaten
- 2/3 cup ground golden flax meal
- ½ cup oat fiber
- 1 ¼ cup vital wheat gluten
- ½ teaspoon xanthan gum
- 1 teaspoon pink salt
- 2 tablespoons softened butter
- Place yeast, warm water and honey in a small bowl and let activate. Make sure the water is warm to touch but not hot. Hot water can kill the yeast.
- After yeast is activated, pour into bowl. Add all other ingredients into stand mixer bowl.
- Let mix about 3 minutes and then use a spatula to make sure all dry ingredients are pushed into the dough.
- Continue to mix another 4 minutes. At this point the dough should be well mixed and may even be taking on a balled appearance.
- Form dough into loaf shape. Place in a greased non-stick or glass pan, or into a silicone bread pan.***
- Cover with plastic sprayed with cooking spray or oil. Place in warm place to rise. After one hour, check the bread. If it is not double in size, give it a little more time.
- Bake for 20 to 25 minutes in a 375 degree oven.
- Remove promptly from pan and let cool on a wire rack before cutting.
*The original recipe calls for 1 tablespoon of instant yeast. I have found the regular yeast activated in the warm water has worked better for me. Maybe my instant yeast is bad?
**The original recipe calls for 4 tablespoons. I found this too sweet and usually use half. I also grind the sweetener in my blender, in the food processor or in a coffee grinder I have just for this purpose. Sometimes I just use packets of an erythritol/stevia blend. I am still trying to work out how much. Today, I used 4 packets.
***I use a silicone bread pan. It does not stick and comes out so easily. However, I want to try a regular bread pan to see if I can get more height on my bread as opposed to it spreading out and making more of a wide loaf.