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.
@@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 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!
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.
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!
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!
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.
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!! ❤
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.
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!
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 😊
So thankful that you, a bonafide baker made this! So many people don’t understand that baking is an exact science. Too many tweaks and a recipe can be totally ruined. I have tried so many “breads” for the last 2 years, and most became sliced and frozen for French Toast, and NONE had a sandwich bread consistency to it. This looks absolutely perfect! Thank you Alycia for your detailed instructions also!
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!
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.
@@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).
@@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.
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.
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.
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!
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!
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!
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 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.
@@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.
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!
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.)
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 ❤
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!
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.
You don’t have to “test” if the yeast eats the sugar. It’s a scientific fact. The research is all over Google Scholar. No need to reinvent that wheel. Appreciate you work on this recipe. Was tasty!❤
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 🤷♀️😍).
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.
It's a bit more tricky at 7,000 ft, but I think I finally got it to work! Waiting to cut into it. Took water down to just over a cup and added 1tbsp gelatin
For personal use: 2:04 - Water 2:44 - Inulin 4:37 - Yeast 5:35 - Psyllium Husk 7:30 - Salt & Cream of Tartar 8:09 - Allulose 9:12 - Egg White Powder 12:59 - Heavy Cream Powder 14:28 - About Mixing 17:00 - Putting It All Together 18:20 - Batter Ready for the Fat 18:54 - Adding the Heavy Cream Powder 19:25 - Folding the Batter 19:51 - The Pan 20:45 - Proofing the Bread 23:28 - Score Your Bread 23:05 - Into the Oven It Goes 24:35 - Turn the Bread 24:51 - Bread Comes Out 25:46 - Remove the Loaf from the Pan 26:50 - How to Slice Your Loaf 28:09 - Cutting the Loaf 30:28 - Squishing and Trying the Bread 31:52 - Toasted Bread
Fabulous bread! I have one problem, that during to cooking process the long side are shrinking in. I tried leaving it in the pan for a while and it helped a bit, but the bread is still shrinking in width along the sides of the loaf. Any suggestions
Thanks! Yeah it took me a long time to figure out why it was happening to me. And I think the usual culprit is over or under whipping. Another is sometimes mixing too much after adding the heavy cream powder. Then underbaking will also cause a slight shrink. I hope that helps!
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❤
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!
Hi! Yes, If that is how you are proofing the loaf. I took the temperature of the air coming out of the oven and it was around 105 at the bread pan. And our baked goods are finicky so I'm not sure if turning the oven off would keep it warm enough to proof correctly. You're welcome.
Hi lovely this is Julie again from New Zealand can i ask please what size Kitchen aid bowl do you is i ma looking at buying the 7q bowl and so I was wondering if i could double the mixture in the bowl to put in the oven at one time that having to make a second batch
I have been making this with grated butter from the fridge 100 gms and wow what a lovely taste, I don’t use the cream powder to keep the carb content down and 60 gms of allulose but don’t do the final proof step step just the first stage of easing the yeast and really a lovely lovely flavour , I am not patient enough too proof 😂 Thank I truly appreciate your efforts and time and educating helping us all deeply appreciate you and follow and share your help all the time .
I am sorry for the small amount donated it is actually double in our currency due to the exchange rate , so buying things from New Zealand for you is a good time or Australia . except postage . I wish i could afford to send more , as your bread is ruction is a game changer for me , and other recipes which I have not had time to try yet . But the bread I make twice a week
@@julieanne89 I appreciate the kind words and any extra is much appreciated, thank you! I'm glad I can help you enjoy some yummy baked goods! You're very welcome!😊❤️
I've discovered that starting to whip egg whites slowly for a few minutes creates micro bubbles, and then increasing the speed helps maintain the loaf's fluffiness after it cools.
Hi Alycia! Quick question: I’m not sure if I missed it, but do you mention how much egg yolk powder I should add if I don’t use the heavy cream powder? Thanks in advance! 🤩
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.
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.
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.
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
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 I use this bread recipe in my bread machine? I just bought a Zojirushi Virtuoso machine because my oven is very bad at baking accurately. My bread machine was a lot cheaper than buying a new stove so I’m looking for Keto bread machine recipes that work!
I've never used a bread machine but our keto bread proofs best in a higher dry environment when normal bread likes moist lower temp around 86 degrees. So I'm not sure how it would work. Some people don't even proof my bread so if that's an option for the bread machine you can give it a shot once it's whipped up.
@@KetoUpgrade yeah, I was thinking to make it first and then to program it to rise for an hour And bake for an hour. Zojirushi bread machines bake at 292 degrees so I thought that was close to 300 or 325
@@deetaylor6869 yeah just not sure what temp the rise is on the machine. I usually proof the bread at 105 but it may work. I borrowed a bread machine from my mom just haven't had a chance to try it out.
@@KetoUpgrade I bought this expensive one because it was programmable and gives more freedom on the whole process. I have an older one but it only does certain cycles so it ties your hands on what you can do with it
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
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.
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 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.
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 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.
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.
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.
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.
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 ❤
Made this today. Second attempt. First attempt the egg whites didn’t whip correctly. End result was expected. A flat slimy glob. This time, egg whites whipped up perfect. It looked so pretty baking. Rose up to about 6/7 inches tall. Dark golden brown. I baked it for a half hour as your blog says 28-35 min. As soon as I temped it, it started falling. The thermometer came out clean, was 181 so I took it out. Turned it on its side and it started caving in. It fell to about 2 inches and was again, a wet slimy glob. Went in the trash. I’m wasting money over here and getting really frustrated.
I'm sorry, Believe me I understand the frustration. I've thrown out dozens of loaves trying to make it with different mixers and brands of ingredients. It took me a long time to figure out I was overwhipping my egg whites. Can also be the weather, sometimes I get super high loaves, sometimes they deflate more than other times. I bake for 34 minutes now and keep a close eye on the egg whites and stop whipping when they don't rise in the bowl anymore. Also not mixing too much with the heavy cream powder, it should be very stiff still after mixing it in. Sometimes mine even had different degrees of darkness eventhough I bake for the same amount of time each time.
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
@@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.
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 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!😊
I really liked your detailed description. Thank you.
Thanks, you're very welcome.
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.
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.
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!
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!
So thankful that you, a bonafide baker made this! So many people don’t understand that baking is an exact science. Too many tweaks and a recipe can be totally ruined. I have tried so many “breads” for the last 2 years, and most became sliced and frozen for French Toast, and NONE had a sandwich bread consistency to it. This looks absolutely perfect! Thank you Alycia for your detailed instructions also!
Aww thank you! I hope you enjoy!!
Excellent detailed video!!!!!!!!!!!
Thank you!
So funny that I had just put a loaf of this bread in to the oven to bake! You da best!
Haha awesome! Thanks!❤
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!
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!
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.
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.
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!
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!
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 😊
Love the very detailed instructions on your recipe redo. Will definitely try this soon.
Thanks! Hope you enjoy!
Lots of details. Very helpful
Thanks, glad I can help!
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.
So love your channel, you're the best!!! I look forward to making your bread.
Aww thanks! Hope you enjoy!
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 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
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.
Can’t wait to try this recipe. Looks delicious
Hope you enjoy! Thank you.
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
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!
Thank you Thank you Thank you!
You're very welcome!
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!
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!
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!
Wow, lots of great tips! Thanks so much for this video- I will save it.
You're welcome!
Beautiful! Amazing! Thank you!
Aww thank you! 💗 you're 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 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!!
Thank you Alycia, you da best!! Hugz from Vancouver
Aww thank you! You're very welcome!
Love ur haur colour..red looks great
Thanks!
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!
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.
Great vlog today and explanation ❤️🇨🇦🐕
Thanks! You're welcome!
Okay, magnetic measuring spoons on the stove hood! That’s awesome 😂
You don’t have to “test” if the yeast eats the sugar. It’s a scientific fact. The research is all over Google Scholar. No need to reinvent that wheel. Appreciate you work on this recipe. Was tasty!❤
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!
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!
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!
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!
Yes thank you as always sweetie ❤
You're welcome!
Hello Alicia. Recheck your video three times now. You a wonderful teaching cook. I have all the ingredients i will do it and show youvthe result. ❤
Hi! Aww thank you! I hope you enjoy!
Thanks
Great video!
Thanks!
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!
It's a bit more tricky at 7,000 ft, but I think I finally got it to work! Waiting to cut into it.
Took water down to just over a cup and added 1tbsp gelatin
That's awesome that you were able to figure it out! Hope it looked good inside!
For personal use:
2:04 - Water
2:44 - Inulin
4:37 - Yeast
5:35 - Psyllium Husk
7:30 - Salt & Cream of Tartar
8:09 - Allulose
9:12 - Egg White Powder
12:59 - Heavy Cream Powder
14:28 - About Mixing
17:00 - Putting It All Together
18:20 - Batter Ready for the Fat
18:54 - Adding the Heavy Cream Powder
19:25 - Folding the Batter
19:51 - The Pan
20:45 - Proofing the Bread
23:28 - Score Your Bread
23:05 - Into the Oven It Goes
24:35 - Turn the Bread
24:51 - Bread Comes Out
25:46 - Remove the Loaf from the Pan
26:50 - How to Slice Your Loaf
28:09 - Cutting the Loaf
30:28 - Squishing and Trying the Bread
31:52 - Toasted Bread
The
Fabulous bread! I have one problem, that during to cooking process the long side are shrinking in. I tried leaving it in the pan for a while and it helped a bit, but the bread is still shrinking in width along the sides of the loaf. Any suggestions
Thanks! Yeah it took me a long time to figure out why it was happening to me. And I think the usual culprit is over or under whipping. Another is sometimes mixing too much after adding the heavy cream powder. Then underbaking will also cause a slight shrink. I hope that helps!
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!
Yummmm
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!
Thank you.
You're welcome!
Thank you Alicia
You're welcome!
Hi Alycia! I have a quick question, does the oven has to be on 325f the entire time? Thanks!
Hi! Yes, If that is how you are proofing the loaf. I took the temperature of the air coming out of the oven and it was around 105 at the bread pan. And our baked goods are finicky so I'm not sure if turning the oven off would keep it warm enough to proof correctly. You're welcome.
@ oh I see! And do you bake the loaf at a different temperature? Thanks so much for your quick reply!!!
Hi lovely this is Julie again from New Zealand can i ask please what size Kitchen aid bowl do you is i ma looking at buying the 7q bowl and so I was wondering if i could double the mixture in the bowl to put in the oven at one time that having to make a second batch
Hi! The one in the video is a 5qt I believe. A 7qt should be able to fit a 2x batch.
I have been making this with grated butter from the fridge 100 gms and wow what a lovely taste, I don’t use the cream powder to keep the carb content down and 60 gms of allulose but don’t do the final proof step step just the first stage of easing the yeast and really a lovely lovely flavour , I am not patient enough too
proof 😂 Thank I truly appreciate your efforts and time and educating helping us all deeply appreciate you and follow and share your help all the time .
I am sorry for the small amount donated it is actually double in our currency due to the exchange rate , so buying things from New Zealand for you is a good time or Australia . except postage .
I wish i could afford to send more , as your bread is ruction is a game changer for me , and other recipes which I have not had time to try yet . But the bread I make twice a week
@@julieanne89 I appreciate the kind words and any extra is much appreciated, thank you! I'm glad I can help you enjoy some yummy baked goods! You're very welcome!😊❤️
I've discovered that starting to whip egg whites slowly for a few minutes creates micro bubbles, and then increasing the speed helps maintain the loaf's fluffiness after it cools.
Awesome, thanks for the tip.
Hi Alycia! Quick question: I’m not sure if I missed it, but do you mention how much egg yolk powder I should add if I don’t use the heavy cream powder? Thanks in advance! 🤩
Hi. You can just do the same amount of any powdered fat you'd like! You're welcome!
@@KetoUpgrade Thanks again, Alycia! ☺
@@lorenasarabia653 you're welcome! 😊❤️
Can we use bamboo fiber instead of psyllium husks?
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 👍🏻
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.
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.
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!
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 😊
Do you think I could use ground flax?
In place of the psyllium husk? Possibly but I've never tried it.
For years I put yeast in the freezer and it stays fine 😊
Good idea.
Where did you get your instant temp tool please
I get them from Amazon. I've bought a couple different ones. amzn.to/3awzMQB
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 I use this bread recipe in my bread machine? I just bought a Zojirushi Virtuoso machine because my oven is very bad at baking accurately. My bread machine was a lot cheaper than buying a new stove so I’m looking for Keto bread machine recipes that work!
I've never used a bread machine but our keto bread proofs best in a higher dry environment when normal bread likes moist lower temp around 86 degrees. So I'm not sure how it would work. Some people don't even proof my bread so if that's an option for the bread machine you can give it a shot once it's whipped up.
@@KetoUpgrade yeah, I was thinking to make it first and then to program it to rise for an hour And bake for an hour. Zojirushi bread machines bake at 292 degrees so I thought that was close to 300 or 325
@@deetaylor6869 yeah just not sure what temp the rise is on the machine. I usually proof the bread at 105 but it may work. I borrowed a bread machine from my mom just haven't had a chance to try it out.
@@KetoUpgrade I bought this expensive one because it was programmable and gives more freedom on the whole process. I have an older one but it only does certain cycles so it ties your hands on what you can do with it
I’ll research what temp it rises on
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
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.
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!😂
How much live yeast? I have sourdough starter. Thanks.
I use 9g or 2 1/4 tsp.
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.
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!
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.
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.
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.
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.
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
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.
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!
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.
Great do😊
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.
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.
Made this today. Second attempt. First attempt the egg whites didn’t whip correctly. End result was expected. A flat slimy glob. This time, egg whites whipped up perfect. It looked so pretty baking. Rose up to about 6/7 inches tall. Dark golden brown. I baked it for a half hour as your blog says 28-35 min. As soon as I temped it, it started falling. The thermometer came out clean, was 181 so I took it out. Turned it on its side and it started caving in. It fell to about 2 inches and was again, a wet slimy glob. Went in the trash. I’m wasting money over here and getting really frustrated.
I'm sorry, Believe me I understand the frustration. I've thrown out dozens of loaves trying to make it with different mixers and brands of ingredients. It took me a long time to figure out I was overwhipping my egg whites. Can also be the weather, sometimes I get super high loaves, sometimes they deflate more than other times. I bake for 34 minutes now and keep a close eye on the egg whites and stop whipping when they don't rise in the bowl anymore. Also not mixing too much with the heavy cream powder, it should be very stiff still after mixing it in. Sometimes mine even had different degrees of darkness eventhough I bake for the same amount of time each time.
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.
I was taught to put the loaf on its side to cut it so it doesn't smoosh.
That's a good idea too!
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
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.
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.