March 5, 2017 - 7:43am
Protein keto-bread
Hi, I'm trying to make a protein keto-bread in a machine breadmaker.
Keto means less than 4g of carbs per slice of bread(assume that single slice is 50g).
I was wondering if you could help with advice for this composition of ingredients:
- Yeast, active dry, 7g
- Coconut Flour 200g
- Vital Wheat Gluten 200g
- Flaxseed Flour 100g
- Olive Oil 30g
- Salt 7g
- Sunflower Seeds 30g
- Sesame Seeds 30g
- Water 350g
The loaf should be about 750g when it's done, extra water due to type of flours.
Would the bread properly rise, be dense and all of that?
I would also like an alternative for vital wheat gluten, since gluten is not particularly healthy, but still can't find one.
Basically I want to make something like this, but without the soy.
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Never even attempted a bread like this so this is pure guesswork. The vital wheat gluten is in there to enable a good rise. If you wish to do without gluten then you'd need to replace the 200g with some other non cereal flour of your choice but you're still going to need a gelling agent in there. I see there are flaxseeds already in there. They make a gel so how about increasing the flaxseed flour by 50g and replacing the vital wheat gluten with 150g of some other flour. Then you can add chia seeds into the mix as well. I don't know how this would turn out but it's worth a try.
Vital Wheat Gluten 200gsome other non cereal grain flour 150g100g150g7g6g (you can get away with less I think)30g20g30g20gWelcome any ideas from anyone else.
I think this must be it, I just put some other seeds instead of vital wheat gluten and add 2 eggs per 100g of flour.
Not sure how well it will work in a bread machine though, should the eggs be treated some way before putting it all in?
On TFL a few weeks ago. Or started a forum topic on it. Let's face the facts... it'll never be like a wheat bread so appreciate whatever you make for what it is and try not to compare. I bet it'll still be delicious!
You can't go wrong with Chia seeds. So throw those in as well. Either it'll help with the gelling and be healthy or it'll just be healthy.
For the eggs I'd lightly beat them first before adding. Otherwise just add them in.
Only thing now is to try a recipe, or a variation of, and then some tweaking might be needed. Whatever happens it'll be edible.
What about yeast and baking powder, it doesn't say anything about it in that recipe?
Also, it doesn't say anything about yeast or baking powder.
pressed together. Not meant to be a risen loaf.
But it is partly seeds, partly flour in my case...would I not need any yeast or baking powder at all?
then follow the recipe as it is. For the one you posted then it should benefit from yeast or baking powder. I'd go for baking powder but don't forget to get some acidity in there for the catalyst.
Hm, basically everything except coconut flour(100g) would be different kind of seeds + 4 eggs. Flaxseed flour is just grounded flaxseed or flaxseed meal as they call it.
For a 1000g loaf.
So, What would you recommend in terms of oil, salt, yeast and baking powder in that case?
Sorry, this is my first time making bread, I actually ordered PANASONIC SD-ZB2512KXE(supposedly the best breadmaker in the world), but it is yet to be delivered.
are going to be a quick mix and bake. I don't think they'll be suitable for breadmakers unless you mix by hand, portion it out into the breadpan and choose a bake only option. All the bread programmes and dough only options will be too long for these kinds of bread. The only thing I can think of is trying out a bread by hand first then seeing if you can adapt it for yeast. Otherwise you can make a bread with cereal grains but substituting 30% of the flour with something like coconut flour (or some other kind), choosing only wholegrains and generally trying to make it as healthy as possible.
I like the look of this recipe and think it's a good one to start with. Take a look... http://healinggourmet.com/healthy-recipes/keto-paleo-dinner-rolls/
I already made a full composition for the bread - click on the recipe editor, items from 1-8 are for bread making, each multiplied by 5 because if daily intake from bread is 200g, bread being 1000g. One bread - 5 days.
Still need to up the protein intake though, without crossing the 20g keto barrier.
This loaf is very calorific. Healthy but someone on here worked out that if you get 10 slices out of it then each slice is almost 500 calories.
I've never made this kind of thing either, and not in a bread machine, but some of the gluten free breads I make use ground psyllium husks, xanthan gum and/or eggs to bind the dough. You can also cook a little flax seeds in water, then strain out the seeds and use the gel.
I am brand new to bread baking but I have done a lot with coconut flour, flax and chia so I can give you my impressions. I do think this will be a very dense loaf and I don't think the rise will be great, but like I said, I'm new to making bread so what do I know :) If I was going to make it I'd probably add a vegetable or fruit puree to lighten the density. I've done that when making flax bread in a dehydrator and it tastes great. That does add carbs but also fiber so net carb addition may be small.
Coconut flour absorbs a lot of water and usually you have to add a lot of eggs to bind things together. The flax or flax/chia can be substituted for eggs but I'd probably gel it before putting in. I might also add the coconut flour at this point to make sure the dough isn't too dry. I agree with you about not using the vital wheat gluten, I've never used it but don't think it is that healthy. I'd also probably either use a sourdough starter or kefir instead of the yeast for the nutritional benefits.
This is probably a recipe you will need play with, have fun trying.
Hm, I suspected eggs would be the alternative for gelling.
Do you mean just raw eggs put in there, or mixed foamy cream from the whites?
What about this combo instead of eggs, as far as flours are concerned:
200g Flaxseed flour
200g coconut flour
100g Chia flour
Would that work or would I get bricks?
Actually, I just read somewhere that coconut flour should not exceed 20% of total bread flour, but I don't know if that's true...
stiff and if you want the egg yolks as well (one doesn't need to up the fat content with all those nut and seed flours) beat them together for about 12 minutes on high into a thick creamy foam. You will want to fold in the flours not beat them in. This is more like cake with a lot of heavy ingredients.
Should I use coconut or olive oil, look here for my new recipe.