Low Carb/High Protein White Bread Loaf Recipe Redo
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- Опубликовано: 19 янв 2024
- The protein sparing bread recipe did not look very appetizing to me in the first original version so I never tried it. Indigo Nili's modified versions looked way more appetizing
( • 🧈Egg White Bread **BUT... ) and spurred me on to try some other modifications. And I figured out the closest I've come so far to a regular white bread loaf. Hope you guys enjoy as much as I have been!
Indigo Nili's Proofed Butter Bread- • 😲🍞I CANNOT Believe thi...
Low Carb Italian Herb Rolls and Hamburger Buns Video- • Keto/Low Carb Egg Whit...
Low Carb/High Protein White Bread Original Video- • Low Carb/High Protein ...
Egg White Bread FAQ Video- • My Egg White Bread FAQ...
Egg White Powder Cost Breakdown Video- • Keto Weekly Update #17...
Serious Keto's Bread Review- • Keto Upgrade / Sugar S...
Original Creator of the Protein Sparing Bread Maria Emmerich -
RUclips- / mariaemmerich1
Blog- mariamindbodyhealth.com/
Ingredients, blog link and macros below!!!!
I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.
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Alycia J Distefano
P. O. Box 56
Derby, NY 14047
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Yerba Prima Organic Psyllium Whole Husks Supplement - amzn.to/3aRGdhk
Hoosier Hill Allulose - amzn.to/3gRodaS
Splenda Allulose - amzn.to/3hdAINj
It's Just Allulose - amzn.to/38OA4RQ
Big Box of Allulose - amzn.to/3kNPM6G
Bulk supplements Egg White Protein - amzn.to/3rhg5UJ
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Cream of Tarter - amzn.to/3ntYJml
Inulin- amzn.to/3Eg3tnS
(As an Amazon Associate I earn from qualifying purchases)
Low Carb Bread Loaf Recipe
292 g Warm Water (100-110 degree Fahrenheit) (1- 1/3 Cup)
9 g Active Dry Yeast (2 1/4 tsp.) or instant
7 g Honey/ 6 g Inulin (1 tsp./ 2 tsp.)
10 g Whole Psyllium Husk (2 Tbs.)
100 g Egg White Powder (about 1- 1/4 Cup)
20 g - 80 g Allulose (2 Tbs. - 1/2 Cup)
1/2 tsp. Salt
1/2 tsp. Cream of Tarter
24 g Heavy Cream Powder (optional, can use butter powder also) (4 Tbs.)
Macros for whole batch:
587 Calories
18 g Fat
20 g Total Carbs
15 g Fiber
5 g Net Carbs
85 g Protein
Blog Link to Full Recipe: www.ketoupgrade.info/post/low...
This is my go to recipe… in case anyone is wondering… it tastes ALMOST like the real deal. It holds up well to sandwiches, makes the best freaking grilled cheese… toasts well. Ridiculous French toast. Also bread pudding, bread crumbs… I use extra yeast just for flavor but this recipe is amazing as is and I’ve made every. Single. Keto. Bread. Recipe. Ever.
Have you tried it for pizza crust?
@@ummm8511 no but it tastes so good I can’t imagine it not working out wonderfully. I also add beef gelatin to mine… I think it helps with the texture. Not much maybe 1/2 tsp. And also I add a little arrowroot starch. These two little additions help combat the dreaded styrofoam feel… it’s not super necessary but I’m cooking for a VERY picky husband. He’s worse than Gordon Ramsey. But he does eat this bread. My favorite way is to have a good old fashioned pb&j.. with sugar free jam. It’s like dessert to me lol
@@ummm8511 indigo nilli has a video where she turns it into pizza crust. It looks absolutely fabulous. I’ve added more sweetener to mine and when I layer the the fluffy egg white mixture I put layers of cinnamon and sugar in between. It tastes like cinnamon bread. I use a lot of cinnamon and sugar. You can even add frosting to the top.
I haven’t done this yet, but I’m thinking of adding lemon zest to the dough, more sugar. And substituting a little of the water with lemon juice. I think it’d make a good lemon loaf. I would beat it more so it doesn’t rise as much… I would want some rise but not like it does now. I think for a lemon loaf it should be denser and I could probably achieve that by over beating it.
I also make this loaf twice a week for my husband and me, we love it! Better than anyone out there. Thank you for sharing.🙏🏼💕
I wouldn’t go that far claiming it tastes exactly like white bread. The look and texture may be similar to white bread but taste does not. This bread tastes exactly like egg white omelette
I use this recipe and works great. Need to cut down on allulose as I feel it's too soft and can't get crispy toast. Found a tip for proofing. I put water in my crockpot and put the loaf on top on low for an hour and 20 minutes. Love all your recipes as I'm tired of almond flour and that texture. Appreciate you doing the experimenting for all of us!
What do you set you loaf on?
I fill the crockpot halfway with water and turn on low. Turn the lid upside down and put a dish towel on top of the lid and put the loaf pan on top of the towel.
Thank you!
@@tamaramigut8633I am having trouble getting all my combined ingredients to whip up.
What brand of yeast and Egg White Powder do you use?
I use Now and Rose Acre egg white protein powder and Fleischman active yeast. Was using hand mixer and was taking 20 minutes or more to whip. Just got stand mixer and haven't tried that yet.
I make this bread all the time, I love it! I dehydrated it and made bread crumbs out of it for breading and it was great. Also made my Turkey dressing with it!
Ohhh... such ideas!!!
I really liked your detailed description. Thank you.
Thanks, you're very welcome.
I made this today and must admit was still expecting that memory foam texture that egg white breads tend to have, but nope, not at all, this was spot on. This recipe has the taste and texture of white bread! I used 60g allulose and it was super soft and not dry at all. Very happily surprised! Thanks a heap, really appreciate it!
Aww yay!! So glad it came out good and you liked it! Makes me happy to hear, thank you for extra support, it's really appreciated!😊
For years I put yeast in the freezer and it stays fine 😊
Good idea.
I use a large silicone bread pan with a metal frame and it is amazing it comes out the same, no paper no spraying and it pops straight out every time
Nice to know you figured out the egg white powder mystery.
Yeah still wish I didn't get a random unusable batch that was really expensive. Makes me worried to order again. Glad I can use all the now brand though.
I make your original yeasted bread all the time. It's my go to bread recipe! I use sugar because I can't stomach inulin, otherwise I follow it to the t with consistent results. Put in bun mold and added extra sweetener and it made excellent buns too! Thanks for sharing your expertise with all of us!
Yay, so glad you like it! You're welcome!
What brand of yeast and Egg White Powder do you use?
@@randallewebb I use Now egg white powder and Great value instant yeast and have used red Star active dry yeast. They both worked.
I just read the recipe on your blog, thank you so much for including the temperature of the finished bread! I rely on my thermometer for lots of recipes, I think it minimizes the chance of errors 😊
You're welcome!
oh my goodness. Thank you so much for being so thorough. I can't wait to try this.
You are so welcome! Hope you enjoy!
Excellent detailed video!!!!!!!!!!!
Thank you!
Love love love that you never use almond flour!! I absolutely hate almond flour in recipes-feels like sawdust to me and in Victoria's recipes she uses it a LOT and so I do not care for her recipes. God bless you!! ❤
So glad you enjoy my recipes! Thank you!
Vic’s flours are super high in total carbs and super high in fiber too. I am happy for people that can tolerate it but I’m not one although her stuff does look delish.
Love the very detailed instructions on your recipe redo. Will definitely try this soon.
Thanks! Hope you enjoy!
Thank you soooo much for the redo and great explanation, dear Alycia ❤❤!! I will give it a try pretty soon!
Cold greetings from Germany,
Ela 🤗
You're so welcome! Hope you enjoy!
You are an excellent teacher. Thank you for doing this.
Aww thanks for saying that! You're very welcome, I'm happy I can help!
Thanks for all your testing and your clarification on the consistency of the whipped egg whites. That helps me to understand why some of my falls so quickly. (More than likely, over-whipped.)
You're welcome, glad I can help!
This is the recipe that I use but I add a couple tablespoons of fresh finely chopped Rosemary, folded in gently with the heavy cream powder at the end, to add some good flavor. Great video!
So love your channel, you're the best!!! I look forward to making your bread.
Aww thanks! Hope you enjoy!
Dear Chef Alycia, thank you very much for this! I made 3 or 4 beautiful loaves of perfect Alycia-Bread before the great egg white famine awhile back, then the loaves didn't work as well since I had to use the ingredients I could find. Your video had me trying again with the "big orange jug" of egg white powder (strangely 5 lbs for $40 last Oct, crazy today), BAM * Perfect again! The techniques you just shared were PERFECT too! I made my wife a grilled cheese sandwich last night and she couldn't stop talking about it. You are my hero in the kitchen Alycia and I'm very impressed you're selling Alycia-Bread now. Sending you a little something for more ingredients. Thanks again!
That's awesome, so glad I cold help!!! Thank you very much for the extra support, it's really appreciated!!! You're very welcome!
So funny that I had just put a loaf of this bread in to the oven to bake! You da best!
Haha awesome! Thanks!❤
Can’t wait to try this recipe. Looks delicious
Hope you enjoy! Thank you.
I so want to try this recipe! I'm just waiting to get my own place where I can cook for myself. Awesome job, Alycia!! ❤
I hope you like it! Thank you!
I make this bread every week and have since your recipe came out. Indigo's version was so good, but your addition of yeast made me die and go to heaven! (Never did Nili's the frozen butter version)
I only use a teaspoon of Allulose. It gives enough color for me.
I have played around with additions and came up with my perfect recipe. I thank you for that! I would never have tried if not for your inspiration.
I keep eyeing your cream cheese danish recipe. Its so bready in texture. I wonder if it could be yeasted and made into hot rolls..... I will get around to trying it.
I find that Allulose also plays a part in the softness of the bread. In any case, this recipe is wonderful. I use butter powder as I already have it.
Aww, so glad you like it!!! I've been working with my cream cheese danish recipe to make different bread items, like the cinnamon rolls. Definitely have a lot of recipes in the works, just so hard to experiment.
Alycia. This is a fantastic video, and all the hints are so helpful. Do not be so hard on yourself about the first video; I went out and bought my stand mixer just to make the bread recipe after I watched you first video. My first loaf was fantastic, and I was so happy to have found your video. My suggestions would be to make sure and use a dark baking pan like you use because I think the bread seems to fall more using a lighter colored pan. Make sure and temp the bread so that it is not undercooked. Someone mentioned sourdough bread; in at least one of Indigo Nili’s videos, she recommends extra cream of tartar for more of a sourdough taste. I like the taste of the bread better with butter powder instead of heavy cream powder. They are both good, but I prefer the butter powder flavor best. The hint that I found the most helpful was about watching the batter to see when it stops rising in the mixing bowel to figure out when it is fully whipped. I had no idea how to do that before this hint. My stainless bowl does not have markings on the inside. I would like to figure out a way to mark it and not ruin the bowl. I know that the glass bowls have markings, but I do not need another bowl. You inspired me to make another loaf this weekend. Thanks again for the video.
Aww thank you for the kind words and tips. The problem with marking is like I said with different brands I kept waiting for it to rise as high as what I was use to but some brands whip higher than other. If you keep getting the same brand that might work but not positive because manufacturing processes can change also. You're very welcome!
Thanks for sharing your work and baker expertise. I’ve used your bread recipe lots (kind of a hybrid recipe of yours and Indigo Nili’s). 🥰🍞🥪
You're welcome!! Thank you for the extra support, it's really appreciated!
You really covered it all! Thanks, will for sure try this method.
Thanks! You're welcome, hope you enjoy!
Thanks. You're welcome, hope you enjoy!
Thank you Alycia, you da best!! Hugz from Vancouver
Aww thank you! You're very welcome!
Wow, lots of great tips! Thanks so much for this video- I will save it.
You're welcome!
Yes thank you as always sweetie ❤
You're welcome!
I just made this and it was delicious! The flavor is so good. I’m going g to use the higher amount of Allulose next time and use it as a breakfast pastry dough… make some biscuits.. thank you for your recipes!
So glad you enjoyed it!! You're very welcome!!
Thanks, Alicia, good timing, as usual, am going to make this today! I think my psylllium is already ground, but otherwise I have all the ingredients.
Nice, just use half the amount and you should be good!!
I watched your live video today. Happy Birthday, Alycia. 🎉🎂🎉This bread video almost gives me the confidence to try making it. I just am not sure that the final product is yummy enough to be worth all of the effort. I’m afraid of failure on first try, like over whipping, or sunken loaf, or memory foam texture, or gross taste. I asked for all the ingredients for Christmas last year 2022, and even though I received them, I haven’t been brave enough to try. I put the heavy cream powder in the freezer, and the egg white powder still has a good date. I really should just face my fears and try it.
You should. It seems intimidating but once you make it, you'll be kicking yourself for waiting.
@@cheryltemple7188 ,
Thank you so much for your reply.
How would you compare it, taste and texture wise, to white wheat bread? I never hear anyone talk about what’s disappointing about this bread, even when it comes out of the oven perfect.
I am excited to try this! Ordering ingredients now! Thank you. I am doing keto/carnivore diet. I Miss bread!😊
Hope you enjoy! You're welcome 😊
If i have a little extra batter, I spread it into a pie pan & bake to use as a pot pie crust or even as a crust for a sweet no-bake pie filling. It also makes a great pizza crust!
I made this bread today, Mine is a little smaller than yours. I think I messed up the yeast so I bought some insulin for the next bread. I have tried SEVERAL ways and it ALWAYS sinks in the middle but this recipe only sunk a tad, nothing like the other breads I have made. I really do like this a lot. Thanks for sharing ❤
So glad it worked better than most! Hope the next loaf is even better! You're wlecome!
Love your channel and baking insights! Just wanted to mention.... the cream of tarter is not only for sour taste - it is known for use in whipping egg whites into stiff peaks for merengue .😊
Thanks, yes it is, I just didn't mention that, a lot of time I assume people know certain things, so I don't think to mention it, lol. Thanks for letting people know!
@@KetoUpgrade thank you for your reply... I just thought those people who struggle to get their egg whites to whip effectively might be thinking it was an optional taste preference ingredient and be leaving it out. The amt is usually so small I don't really taste it. You do a wonderful job of helping us wade through the food chemistry of low carb baking! My hubby is T2 diabetic we control through his diet. Your channel has been a blessing in my ability to give him low carb goodies - thank you!
Yes I should have mentioned that! I'm so glad I can help!! You're very welcome!@@MM-oc3sb
Wondering if this would hold up as the bread for bread pudding? Looks awesome & I love all the information you give to help me & others avoid problems - you're a sweetie!
It may I have a recipe on my channel. I would let it soak for quite a while though to get that custard in there.
Love ur haur colour..red looks great
Thanks!
Girl, if you haven't used bamboo fiber, it's a game changer! No need for yeast (unless you want a bready flavor) and no need to use psyllium husk either. I use Maria Emmerich's exact egg white recipe but then also add a scoop or two of bamboo fiber and also add a tablespoon of grass fed butter powder (or frozen shredded butter), bake and enjoy! I also intentionally leave out allulose since I toast my slices later and don't like super dark crust after toasting. If you don't toast your slices, then add the allulose for the browning effect for the crust.
Maria doesn’t agree with using Bamboo Fibre. I asked her and she said “I wouldn’t use it as it is very high fibre”.
@@jdmosaics You're right, Maria doesn't like bamboo fiber, nor butter in her bread recipe nor nutritional yeast. I like all three but a scoop of especially bamboo fiber gives it a more airy texture and fiber is great for the gut and is rich in silica (great for skin, hair and nails).
@@alwaysright5901 so you use bamboo fibre instead of the psyllium? how much? thanks :)
@@allisonjones7549 I use one heaping scoop of bamboo fiber. The scoop I'm referring to are the large scoops you get in those big jugs of protein powder. I simply re-purpose them for other powders. I also add a dollop (about 2.5 ounces) of low carb yogurt (Two Good brand in plain or vanilla) whenever I have some on hand to Maria's bread recipe to add a more softer texture whereas the bamboo fiber gives it an airy texture and both together (with gelatin in Maria's recipe) makes a wonderful bread. But yogurt and butter aren't a must like bamboo and gelatin but compliment the bread even further. Let me know how your bread turns out!
@@alwaysright5901 thanks for the detailed reply! always fun to experiment and share ideas. When you say "softer" texture, does it make the bread less "chokey"....I've made these breads before and I have trouble swallowing them sometimes.
Great vlog today and explanation ❤️🇨🇦🐕
Thanks! You're welcome!
Thanks
Thank you Alicia
You're welcome!
Okay, magnetic measuring spoons on the stove hood! That’s awesome 😂
Thank you Thank you Thank you!
You're very welcome!
Great video!
Thanks!
It’s been a while since I made this, watching this has motivated me to make it again. I didn’t see the electric knife link, did I overlook it? I had no problem with the original video, but I appreciate this with all your added tips and tricks. Do you ever make your other bread recipe (not egg white)anymore? I enjoy that one as well. Thank you so much for all you do.
Sorry, thanks for telling me. Of course I couldn't find the one I bought on Amazon so had to go with the highest rated. I don't, I really should revisit that recipe. I bet with everything I've learned I can make it even better, lol.
I buy yeast in bulk from amazon, then add it to a jar and keep it in the freezer. It lasts forever, and I just dip it out with my measuring spoon.
Me too!
Good to know thanks! My freezer is always so packed, we need to buy another!
@@KetoUpgrade luckily, a freezer drawer on the bottom of the fridge. Our big freezer is packed to the gills!
LOVE your hair in this video❤ ill give this a try, but have never been successful with this kind of bread. Fingers🤞
Thanks!!! Well like I said, I hope the video will help make your bread a success, lol!!! Good luck!
Your version Is my favorite of the eggloaf second is indigos butter loaf Only think is waiting for the proofing but readi g the comments has great tricks
Off topic. I heard you say grilled cheese. I just watch a video this week by that dude can cook. He suggest buttering up the slices of bread and the pressing them into freshly grated Parmesan cheese. He put it in a fry pan and at the end under the broiler to melt the cheese. My fry pan was too big for my toasted oven so I just put it together and fryes until the cheese had melted. It took a grilled cheese sandwich to the next level.
Sounds delish!
Great do😊
Yummmm
Hiya, your recipes look amazing! Ty for your hard work!
This recipe is tempting me to make BUT, I dont like eggy tasting bread, so I am wondering if this tastes eggy with all that egg white? Ty❤
Itt is not eggy.
@@kdove2110 Thank you!
I just made this today in hamburger buns. I got 10 buns from the recipe, and we have already eaten 4 of them-so good! I used half heavy cream powder and half butter powder. Next time, I will try all butter powder or heavy cream powder. I had both, so I decided to halve it. I baked them for 16 minutes but think they would be more moist and soft if baked less. Maybe only 13-14 minutes, what do you think? Thank you for sharing your experiments!
So glad you enjoyed them! I have a hamburger bun and sub rolls video you can refrence. It really depends on the molds and your oven though. If you under bake them and they are too blond they can get sticky on top. But it is a fine line! I would just experiment, the fact that you got good buns the first try is impressive in itself. Hope you enjoy all the rest you bake! You're welcome!
I was taught to put the loaf on its side to cut it so it doesn't smoosh.
That's a good idea too!
Yup, I have a Kitchen Aid hand mixer. It is ridiculously slow.
Crazy to me, lol. Guess they just want everyone to buy the stand mixer.
do i use convection fan on or off?? can i use buttermilk powder??? love all your recipes, have been hesitant to try the egg white bread but i think ill give it a go
The times are for a gas non convection oven. You can use any powdered fat you want buttermilk powder has more carbs though. I have several other videos about this bread if you run into any problems. Good luck!!!
Can we use bamboo fiber instead of psyllium husks?
So, can you use liquid egg whites for this and achieve similar results? If so, how much liquid would translate to the powered egg whites? I've been making my own poolish/meringue concoctions for pizza 'dough' and it's been working out well, but I'd like to make some bread for sandwiches. Just don't know how important it being powdered whites.
Also have you tried using this as pizza crust or any tips on a better pizza crust?
I've tried using all fresh egg white and it doesn't work. I have a FAQ about this egg white bread if you want to check it out. I have used it for pizza crust and it was ok. I just put out a pizza roll recipe but haven't figured out a great pizza crust yet.
Looks Delicious I would love to come buy some from your Bakery do you ship?😊❤❤❤
Not yet. I can't commit until I'm making a living at RUclips and I'm able to hire editors so I can bake more.
When you say…24 g Heavy Cream Powder (optional, can use butter powder also) (4 Tbs.)… can I leave cream or butter powder out? I don’t have any and it is expensive to buy here in Aus. Thank you ❤
You can use either or none but it may be more dry without any kind of fat added.
Is the inuline 6 or 8 grams if each tsp of inulin is 4g?
Inulin is lighter than sugar 6 g for 2 tsp. Instead of 8g for regular sugar.
Anthony’s is completely out of inulin. Can you recommend another brand to use? Also, how do you store this? Fridge? Counter?
I bought microingredients this time. I've been buying a lot of thier stuff recently. I store it on the counter or cupboard.
Treacle or molasses works to bloom yeast
Yes but I don't use sugar so inulin fiber works as well.
I would use egg yoke powder or whole egg powder not cream powder as it adds carbs .
I use this recipe without using the yeast and works brilliantly . Will try this recipe with inulin and yeast
Definitely can, many don't like the eggy flavor it adds. Glad you enjoy, hope you like it with the yeast!
@@KetoUpgrade Thank you from New Zealand you are awesome
Has anyone tried the microwave system for proofing this bread and has it worked
@@julieanne89 I don't think it gets hot enough. My mom used a heating pad to proof my cinnamon rolls. You might be able to make that work somehow if you don't have a dehydrator.
Ohh great idea I do have heat pads as I rescue kittens will try a heat pad
I would love a sourdough bread recipe, i keep trying myself but just can't get the sour taste i like and crust. Have you done any recipes?
I buy instant sourdough yeast, by RedStar. It's OK, but not very strong flavor.
I've never made sour dough so would have to do an insane amount of research to even know where to begin.
@jilbertb I'll look for it, thanks 😊
When you bake the bread is your oven on fan bake or just bake. I’m in New Zealand so not sure if you fan bake or not
I did not put a fan on. You can use a fan though I would just minus the temp. 25 degrees on the oven.
Where did you get your instant temp tool please
I get them from Amazon. I've bought a couple different ones. amzn.to/3awzMQB
Can you use egg whites as opposed to egg white powder?
Doesn't work with all egg fresh egg whites. There are recipes that so use some fresh and some powder and Indigo nili has a recipe where you dehydrate the fresh egg whites a bit and you can make the egg white bread that way.
How much live yeast? I have sourdough starter. Thanks.
I use 9g or 2 1/4 tsp.
I don’t always love videos with a lot of talking, but I love this one. I’ve experimented so much with bread (lately my favourite uses cottage cheese and low carb flour in the egg white bread) and have had too many failures to count. I wouldn’t dare count them, if I could. 🫣lol… So I really appreciated the explanations about the different ingredients. And maybe most of all… I LOVE WHEN THE WRITTEN RECIPE IS INCLUDED WITH THE VIDEOS. I k know it’s not the end of the world to have to click to someone’s blog, but it usually just makes me miss the video as I lack the patience to wait and see what the ingredient list looks like. This way I can work with the recipe while watching/listening to the video. Small thing maybe, but I really appreciate not having to leave the video to see the recipe. Thank you for all the work and experimenting you do and for sharing your expertise. ❤ (Also, I love the darker hair colour. Kept thinking bangs would be cute 🤷♀️😍).
Thanks!
Do you ship items. Would love to buy some of your baked goods
Not yet, maybe in the future when I have more free time.
How do you think this would do in a lidded Pullman loaf pan?
Depends what size. I use a 9.25x5.25x4 I believe anything smaller it may overflow. I wouldn't use the lid cause it will probably make it dense. You want as much rise as possible in the loaf.
I tried it today without the lid came out really good 👍🏻
My favorite real bread is rye. Especially toasted. Any way to make this rye flavored?
I've heard people have added caraway seeds to the batter. You can add some ground at the end to get more flavor throughout.
I wonder if buttermilk powder would work as well as I can't get butter or heavy cream powder here in Malaysia and it's super expensive to buy from Amazon.
Yes I mention that in my blog post. It does have more carbs though so you just have to count that if that's important to you.
@@KetoUpgrade I do have egg yolk powder. It certainly has more fat than buttermilk. Thank you for your reply :)
@@azlina65 nice, that will work well then! You're welcome.
Can I use heavy cream instead of heavy cream powder?
I heard people using an egg yolk or two at the end. But egg whites are very fragile and worry the egg white batter would deflate.
Can you try it with Bamboo fiber?
Eventually I will.
Dippy eggs? I thought me and my siblings were the only ones who called them dippy eggs😂
Lol glad there are others!
Can you use this bread to make stuffing?
I tried one Thanksgiving but it never got mushy like stuffing is, no matter how much liquid. It just doesn't absorb it.
@@KetoUpgrade Thanks, I expected a different problem such as disintegrating. Neither is satisfactory!😂
I tried this today and it everything seemed fine... until I took it out of the oven and sat it on top. It fell to half its height within 20 seconds. Any idea why it collapsed?
Just the things I mentioned in the video. Overwhipping, under whipping, over proofing or not baking long enough. It is a really finicky recipe that I didn't even realize until I started using different products and different mixers and had about 2 dozen loaves thrown out for sinking.
i tried this today, and not matter how long i whisked with an electric hand whisk I could not get stiff peaks to form , just very slight soft peaks. I whisked on max for 10 min, no dice. I wonder where i went wrong. I used everything but psyllium husks
It takes sometimes 10 minutes in a high powered stand mixer. It could take even longer with a hand mixer. I have a FAQ video all about the things I've learned about the egg white bread. I've used a kitchen aide hand mixer that took an insane amount of time to whip a little whipped cream to stiff peaks.
@@KetoUpgrade ok, ill have to give it another go! I did bake the thing, dense isn't even close to what it was haha
@@timothy790110 yeah this is probably my hardest recipe and have had many fails since I first figured it out. Hope the next one comes out good!
Quite high fiber consumption content. Did you experience any G.I. Issues? Especially inulin and psyllium husk?
With 1g of fiber per slice no there is no GI issues. Most keto veg and food has a lot more fiber than that.
Been making your bread now for a year or so, this is identical, what is the re-do?
Redoing the video not the recipe because I learned a lot since and didn't explain everything in the first video because I was sick.
@@KetoUpgrade I see, well love this recipe, make weekly, only one I use.
😂 right in the middle of this video, a pop-up ad for Panera Bread came on. How RUDE!! LOL 😆
Lol that's mean!
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Does oat fiber work? Or, is their a good inulin to get?
I don't know if oat fiber works for the inulin, never tried but I don't know if it would dissolve on the water. I have an inulin linked in the description box below the video.
@@KetoUpgrade Thanks…I have that brand for other ingredients and trust that manufacturer, but for inulin, it appears to be out of stock everywhere. I’ll try this bread with honey until the A-brand becomes available.
@@Rusty6507 not sure which brand I have linked but have been using a lot if microingredients brand and so far everything has been good. Even use their goat milk powder for my son.
What about Splinda?
What about it? It won't make the yeast bloom. You can add some for sweetness if you want but I wouldn't do a lot. It won't make the bread soft or brown.
What is the bake time for this as burger buns?
I have a video on it you can check out. I bake usually 10-15 minutes but all ovens are different. You want it nice and golden brown or they will get sticky on top once cooled and refrigerated.
@@KetoUpgrade thank you
I love this bread however even after 10 minutes of whipping I don’t get the volume that you do. What am I doing wrong?
Did you do what I said about keeping an eye on the edge of the egg whites as they rise and keep whipping until they stop rising? Other option is just the egg white powder brand. Some whip more than other, I only have used 2 different ones most frequently so can't speak for all of them!
@@KetoUpgrade I did… thought I waited long enough. Which brand egg white do you use most often? I’ve been using ‘Now’ for Nilli’s bread for years with no problem. I’ve had psyllium husk forever - maybe that messed up the whipping? (The chemist in me is perplexed?! LOL)
@@janethosmer6712 In this video I used the NOW brand. I really don't know. I doubt the psyllium has anything to do with it. So it may just be the humidity.
I’ll give it another go and see what happens! Thanks again!
Someone please answer honestly. I have a swallowing problem and have tried so many egg white bread recipes. Does this one have that choking effect ? I just can't seem to find a bread recipe that works 😢
It does for me so I take a sip of water or coffee after a bite 😊
It's delicious but mine comes out dry. Any tips on how to keep it from tasting dry?
Do you follow my recipe exactly? The heavy cream or butter powder should add some moisture. If it's still to dry for you, I'm sure you can up the butter or heavy cream powder. Or try Indigo Nili's proofed butter bread recipe. But I usually don't notice it being dry if I toast it in some butter or eat it as a untoasted sandwich with mayo or a sub oil.
@@KetoUpgrade Yes, I did follow it but just forgot to add the salt. It is the best-tasting egg white powder recipe I have tried. I only used 2Tbs of Annulose because I don't like the aftertaste it leaves and it came out nice. I will try to add a tad more butter powder. Can I use Rye instead of psyllium for a different flavor?
@@DebbieLynToomey thanks, the allulose adds moisture as well so that may be why it was drier. The psyllium is a fiber and is to hold the allulose suspended in the mixture. You may be able to add a bit of rye in addition but not sure what that would do.
Thank you.
Help! I just tried this twice and I couldn’t get the egg white powder to increase AT ALL! The first time I thought maybe the bowl wasn’t immaculate so I washed it and the whisk. I just tried it again and the same thing happened 😢 it’s fresh egg white protein that I just bought. Not sure if I can tell you what brand it is. I have a KitchenAid and had made the original bread before with no issues. Do you have any ideas?? I’m so sad 😭
Yes you can tell me the brand. And did you only mixed the psyllium, salt, cream of tarter, allulose, and egg white into the yeast mixture? Leaving out the heavy cream powder until the end?
@@KetoUpgrade yes, both times! I was very careful weighing everything too. It was Jay Robb powder which has the same ingredients as the Bulk Supplements that you recommended. Full disclosure, I did have to use erythritol the first time and left it out all together the second time. From what I looked up that shouldn’t have mattered, do you think it was the problem?
How about Keto Bread, made in a Bread Machine.
Thanks
Yeah I've had my mom's bread machine for awhile just haven't got around to testing, bread takes so much work to get right and then make it keto on top of it, it's tough.
I like and prefer rose acre farm 👍 egg white protein
Me too, I'm just scared because I got a bad 50 pound batch which I lost the money on. They sent me a 10 pound box to test but haven't heard back from them since.
Where are you getting the rose acre egg white protein from?
In the description it goes to Bulk Supplements. I have been having trouble with that egg white powder.
@@KetoUpgrade wow sorry about that I have purchased twice no problems yet PTL
@@randallewebb you can't get rose acres on Amazon you have to go to their website. The links in the description are just for products on Amazon.
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Does the psyllium husk give the bread the sandy texture like you are chewing on sand? I have tried so many recipes with that ingredient but always have that chewing sand texture.
I've noticed that texture in the bread when I use different brands of pink sea salt but not from the psyllium husk.
Great thanks so much for answering. Also, does the bread have the styrofoam texture? I followed the recipe from indigo mill and it’s giving that texture
@@vanessa700830 I don't think so. Steve @seriousketo did a review of my bread that I sent him.
@@KetoUpgrade thank you again! yah i watched that video. and thank you for doing the test and the work for us! will give recipe a try :)
@@vanessa700830 You're Welcome, hope you enjoy!
Do you sell your bakery goods out of your house if you have your own business selling bakery goods
I do but it's a seperate inspected kitchen and I'm not an open business, just people picking up call ahead orders and taking goods to markets.
Just use 6g of sugar, it doesn’t add that many carbs, and how often do you eat a whole loaf of bread in a day?
You can but I found something else that works that is no carbs so why not.
Plus I just don't keep sugar around and very rarely eat bread. I make videos for people on keto that don't use sugar much either.
could one stick these in a sandwich maker?
If you are talking about a waffle iron type one, I'll not sure. It depends on the heat level because the bread toasts faster than normal bread. If you have one like a panini press that has a temp setting I would just set it lower than normal.
damn it, it just bought a a hot one... oh well ill report back. And i picked up a stand mixer and a toaster, all thanks to you! I ordered ingredients for about 700 dollars 2 years ago, almost none of the stuff could easily be found here in sweden then. Im looking forward to baking your recopies! And thank the lord you dont use almond flour in your recipies! Most people dont realize jsut how man oxalates are in that sutff, and once you hada kidney stone, yu dant want anohter! Cheers from Sweden@@KetoUpgrade