Second time lucky with my baking tin! The one I got from RBV Birkmann is fantastic so far. If you're in the UK you can find it via my UK Amazon store - amzn.to/3zYOf4E. For those from the US and other countries, look up "RBV Birkmann, 210509 Perforated Bread Tin" and see if your local retailers stock it. And if you have discovered other good brands please share so others can find them x
Hi Fan, I have to say this is now my go to bread. I have gluten allergies and gluten free store bought bread is so expensive. I’m so glad you made this recipe and I have since made it three times. The first time, I made it like yours but 400 degrees was too hot. The next one I made, I used a loaf pan to form the bread and then baked it at 350 without the pan for an extra 15 to adjust the temperature difference and it came out beautiful! I think everyone needs to play and find out what works best with their appliances. Thank you so much for your generous knowledge.❤
Can I use Pecan flour in place of the Almond flour ? It cost around the same as Almond flour and is healthier for you apparently. The Erythritol I will be leaving out and might add a tbsp of honey instead. The bread looks grest btw...
In the past I have spent this much on a top notch cookbook. So I decided to show my appreciation for all of your superb posts, videos and recipes, which have acted as my cookbook for ages. Thank-you Fan.
Thanks if you mix the psyllium with the warm water and vinegar in advance it will give you sort of an elastic paste that you incorporate in your flour and works like gluten while making the bread
I bow down before your skills creating vegan keto recipes. but especially this one.... as I sit here eating a slice for my breakfast I remain amazed. I have been gluten free for 20 years, vegan for 5 and flirting with keto for a couple of months. So during those years I have tried dozens of recipes .... this is far and away the most incredible. Thank you so much.
You might be THE expert in vegan keto! A truly gifted connoisseur! Aren’t we lucky to have you. And that you have stayed this path faithfully for so long adds to your expertise. Thank you.
So impressed! I made this today and was expecting the rubbery texture of the other keto/almond flour breads I've tried, but this is not that at all. Dense and chewy and flavorful. Great recipe!
Just made this in half quantity and added nothing and then divided into 6 rolls for cooking in the air fryer. Quite dense but a really nice flavour. Simple and quick, just as I like it 😀
OMG! This bread looks so delicious! I can’t wait to try it. Since this bread holds it shape so well I think you could use your loaf pan as a mold then turn it out onto your baking sheet until your next loaf pan arrives. I love the texture that psyllium husk gives bread, but as you said it can remain too moist. Here is a little information that I find very helpful. Breads containing psyllium husk need to be baked to an internal temperature of 180-200o F , 82-93oC in order to be fully cooked without that wet gooey texture. Thank you so much for all your wonderful recipes! I have a Keto Vegan/Vegetarian board on Pinterest, I love sharing all your wonderful recipes.
Thank you for the temperature readings!! I follow the baking times, but still often have a gluey center. Maybe that’s because I live in a humid climate, but this is a game changer because I can now check the center and continue baking as needed. Thanks 🙏
I am so happy to see this recipe today, I have all of the ingredients except for batteries for my kitchen scale 😭but as soon as I get some I'll be making this delicious-looking bread. Thank you so much for all that you do, your hard work and love of what you do is appreciated!❤
As i am an ex baker i recommend to give it more time to rest and proof the dough other wise you put the yeast for nothing . I know it is not going to elevate much because different flour but it start to combine a bit better . When i use to work bread it takes a lot of time and that is the secret for better crust bread . And we use to make natural yeast as well a day before that is what makes a distinctive maltese bread . When we use the bake bread in a tray box form you can use the close one with out holes but you need to take out from it in a half time and put it back into the oven with out it and it will bake all over better . But as you have it is better . Some more advise 😉 ? Put chopped mint instead of thyme , that is an old recipe . We use to mix mint with olive oil and garlic as a brine and it will be preserved as much as you like i will guarantee that it will smell a block away 😃 . Thanks for sharing and i really enjoy watching your videos .
Listen up, you're not a vegan keto baker right? She said that she adds it for the flavor, NOT the proofing. I'm sure I'm going to crank out this loaf with olives and rosemary. This bread will be fire with her tofu meatballs and sauce.
Dear Fan, I made the bread yesterday, I only made half of the recipe bc I run out of almond flour. Delicious, I added kalamata olives, sun dried tomatoes and some thyme, but it came too dense, not as fluffy as yours. I wonder what I did wrong. I cooked 30 minutes at 200c and it was getting brown so I covered as you did and cooked it for another 15-20 minutes. My oven is running higher that it marks but I had that in consideration so I lowered the temp to heat it at 200c. I love your channel, your recipes are my favorites.
Yes, I have all the ingredients because I make so many of your creations and will get on this today! I think of all your recipes, my top favorite is the tofu meatballs (which I make as patties so that they brown all over, and I add chopped pecans. I also love the tofu scones. oh yeah and the almond cookies. So grateful for you and this channel!
🥰🥰🥰🇨🇦🇨🇦🇨🇦 Thank you! Great video!!! I love sun-dried tomato bread! The best I’ve ever had was in Dublin Ireland!!! I watched quite a few low carb bread recipes but yours is the best - in my humble opinion. Plan to make it today or tomorrow!
You just made this torrential downpour of a morning better🥰 Thanks Fan, this one looks fabulous! ( of course) Your choice of enhancers are exactly what I would choose😄walnuts, olives and thyme…heaven❣️ I hope mine looks as gorgeous as yours🙏🏻
As I sat down to have snack, this video popped up and decided to try it right away. Fan's crusty buns are one of my favourite but I've been bogged down with work lately, not baked them. This loaf seemed simple and quick so gave it a try. Tasted good but I probably flatten the dough too thin - as a result I didn't need to bake it quite as long, it came out a little harder on the outside and edges and very dark even though I've had it covered all the way through, but the tiny bits tasted was very good. So I will make the next one with a bit more height. This is a large loaf so with one bake, it will keep me going for a while. When I don't have any of these bakes, I end up eating regular bread now and again and suffer the consequence (wheat/gluten). I will give it a proper tasting tomorrow morning. I baked mine with coconut oil, fennel and cumin seeds with walnuts - nice aroma when baked. I was going to add some nutritional yeast as well but decided not this time (too many flavours perhaps) but will try next one with it. I wanted to put some olives in as well but couldn't be bothered to pit them tonight.... 😄Thank you Fan, this is a keeper for me.
Oh my goodness, I just stumbled onto your channel while looking for a Keto bread and there it was! I started Keto and have been extremely successful on my journey but I miss sourdough bread and bread in general. I am going to add Kalamatta Olives and some herbs to it, wish me luck….😁 I have been binge watching you now for all your Keto/Vegan recipes…. Thank you so very much for sharing these recipes! You now have a new subscriber…..😊
I am a new subscriber and am binge watching your beautiful videos! Recently I was diagnosed with liver disease cirrhosis and I don’t drink alcohol at all😒 the transplant plant clinic Drs encouraged me to continue the keto diet I started in 2017 ( it reversed early stages of diabetes) yea ! However they at the clinic want me to modify and told me let go of red meat immediately and watch the saturated fat. I tried for the summer a vegetarian diet and it made chaos in my body with inflammation. Then I accidentally found your channel! You truly chose the right name for your channel!😇, once again I am inspired. Are you or do you have a cookbook of these recipes? If not PLEASE make one! It will be a best seller, you are truly lovely. Your recipes will help me in this medical challenge and I look forward to showing the Drs , if this works. They always push the Mediterranean diet but it doesn’t work for me at all. So this is my experiment with your recipes. I just feel this is a good thing . There isn’t a cure for this disease but my best hope is to slow it down and live my best life. I won’t go on about the other health issues but only that my body is fighting several other issues. So this experiment is seriously a measure of showing how what we eat impacts our health and healing. Sorry to go on and tell you my life story but you truly impress me and inspire me, please consider doing a cookbook it’s your calling or purpose. May just say one more thing your recipes are sustainable making this appear easy and pleasing to the palette, who would want to ever stray from this lifestyle change. Once more thank you for your time and efforts ❤❤❤
Thanks Fan for another great recipe! I’ve my second loaf in the oven as I write. We go on holiday to Southland tomorrow and I don’t trust it will be easy to find Keto food in rural NZ. It will be perfect for picnics as we travel.
I made the plain version of this loaf for the first time today, I love it. It is so tasty. I will make again for sure. Mine tho seemed sooooo heavy compared to yours, I wondered if you or your subscribers have any tips. I've given up expecting keto or Gfree bread to rise, but I'd love to bake a light loaf. 😅 Loving your channel. 😊
I can't wait to try this recipe with many good comments. But I can't take nuts, can I omit the almond flour or replace it with something else? Thank you so much
I just made it and it smells and tastes amazing 👏 😋 it doubled in size. I used 4 teaspoons of instant yeast (mine has a weak flavor). I also used grass-fed butter for the oil. XOXO 😘
I've made this twice now, and I really love it (I add kalamata olives, sundried tomatoes and walnuts), but I've made it in two different ovens, and both times, it browned almost to the point of burning on the outside, and I'm wondering if I should decrease the temperature or the time or both?
Hi-I tried this with true psyllium husk powder and it was very dense and crumbly. I saw that Heavenly Fan said she used a more "crumbl ike" husk. I tried this again with the Whole Foods Psyllium Husk Flakes and it came out much better. I have tried and failed several of Fan's bread recipes _ almost ready to give up - and I think I now have the root cause of my problems. I'll be trying more recipes using the flakes rather than the super fine powder. Glad I caught that bit in this comments section. Anyhow-I love Fan's recipes and try almost all of them.
I discovered just yesterday that the fine psyllium husk powder behaves differently when I made Fan's cauliflower fritters. Just this morning I watched a video on YT Serious Keto channel - the video is called "Keto Test Kitchen - Psyllium Husks and Powder" and it was very interesting. Worth a watch.
The Psyllium ingredient comes in two varieties; HUSK and POWDER. They do behave differently in baking, but producers of videos should make a special note of which type they are using in their recipies; either husks OR powder. Breads and normal baked goods usually use the HUSK type but, as an example, the POWDER should be better used in things like gluten free lentil flour pasta or buckwheat flour noodles because the dough needs to be smooth and not show the graininess of husks.
I did it exactly as you(sans yeast) explained and it didbt rise at all and was uncooked inside (still lookef like dough) even after 80min@400F .It looled just like yours before going in oven. I didn't use yeast I can only think maybe it wont work without yeast
Thanks Fan for your recipes, they are fantastic. I have baked this bread several times, but the center looks wet and uncooked. I bought the perforated tin thinking that it might solved the problem but did not. I didn't want to add more time in the oven because the outside was nice brown and crispy. How can I resolve this issue ? Thanks a lot
Oh wow thank you for that Fan. Just when I thought things couldn't get much better, you introduce yet another amazing way to brighten up the day. This Country stile bread idea looks scrumptious and it will be a go for me. Thank you for sharing it with us and for suggestion on the perferated baking pan. Too bad on the coating of that brand but I will be looking into getting something similar in another brand. I will be looking forward to any future reference of the pan. Until then bon appetit, take care and stay safe.
Mine come out hard as a rock..was it because I had to use coarse almond flour...it was thick and heavy and not light and fluffy like yours.. Any ideas?
Does the flaxseed taste come through? For some reason I find flaxseed to taste 'fishy' and 'off'. If it does, is there any sub that you recommend? Thanks for all your hard work.
So my pan arrived but it had zero perforations, but was more like dot-corrugated! I was so disappointed. The photo was so deceiving. I went to buy another but the shipping was $$$!! I don't see your perforated pan listed in your link. Since you emphatically say it's imperative to use this type of pan, can you recommend where to buy one? Thanks!
My second tin was a success! It's from RBV Birkmann but it's only sold on the UK Amazon and not the US one. Not knowing where you are here's the UK link below. You can look up your local retailers see if they stock it x amzn.to/3zYOf4E
@@HeavenlyFanThank you. I'm going to try the inside section of a "meat loaf" pan--that was about the only thing I could find online that wasn't $$$ (after shipping.) If that doesn't work, I'm going to punch holes in a throwaway, aluminum loaf pan. 🙂
I am new subscribers and i have been vegan for some years i decide to fo keto vegan and i found you and today i made your bread amazing I'm in love with your recepies. Thanks. How many carbs does the Bread have?
Hi i found a stainless steel Winco brand of that same perforated bread tin, it is about 34 $. just thought i would share with you. thank you, I can not wait to try your recipe. Patty🥰🥰
I absolutely love this recipe and have waited half a year to make it - DELICIOUS (just returned to uk ) Do you know the net carbs? I couldnt find in your vid. Also love the vaguely violet hue.
Hello Fan.. love your recipes. Is it possible to make keto vegan bread without coconut? Kindly advise if possible n please share the recipe. Many thanks in advance
So excited to see this. I live off two of your other breads - the wheat gluten one and the hemp seed one. Can’t wait to try this one. I find almond flour quite expensive here so tried ground almonds in the wheat gluten bread and I was perfectly happy with it. Also I find that your breads cook very well in my stove top oven. I use it when I am on my boat but now I have started baking them at home in it.
@@ruthtorphy2204 It is a circular pan with a lid. And the gas flame goes up the middle of it. Mine is an Omnia and people scoff at it in the reviews for being just a bit of aluminium and the extras being very expensive. But it is beautifully light and really does work. I was able to take my flours away with me and whip up beautiful bread anywhere. Just a little sun through the wheel house glass and it rises like anything!
Hi Fan, do you think I could substitute the almond flour with sun flour? Also, I was just wondering why this is different compared to your Crusty Bread rolls where you use hot boiling water? Thank you, Fan, for responding. It is greatly appreciated 😊!
Looks delicious! Can I substitute psyllium husk powder with xanthan gum? And if yes, how much should I put? I can't find psyllium husk powder anywhere.
Can I check..for the last 10 .mins do you promise the baking paper that's top of the loaf or do you put the loaf on the oven rails by removing the baking tray? Not sure what you mean by BAKING SHEET. Sorry if I'm being dim. Also would putting skewers into the loaf help the inside cook? Thank you
Thank you so very much for the recipe. Can't wait to bake it Monday. Would you, could you please, please add the nutritional information to your recipe at the of this recipe? I use keto. Thanks again. God Bless you & keep you safe.
I've just discovered your channel, and would like to try your recipes (I've watched about at least 5 videos so far), but I don't want to use psyllium husk. Can I use something else instead in your cookies, breads, and crackers? Can I use ground flax seed or chia seeds? How would I convert the amounts?
Second time lucky with my baking tin! The one I got from RBV Birkmann is fantastic so far. If you're in the UK you can find it via my UK Amazon store - amzn.to/3zYOf4E.
For those from the US and other countries, look up "RBV Birkmann, 210509 Perforated Bread Tin" and see if your local retailers stock it. And if you have discovered other good brands please share so others can find them x
Hi Fan, I have to say this is now my go to bread. I have gluten allergies and gluten free store bought bread is so expensive. I’m so glad you made this recipe and I have since made it three times. The first time, I made it like yours but 400 degrees was too hot. The next one I made, I used a loaf pan to form the bread and then baked it at 350 without the pan for an extra 15 to adjust the temperature difference and it came out beautiful! I think everyone needs to play and find out what works best with their appliances. Thank you so much for your generous knowledge.❤
Hi, can the flaxseed be replaces by chia seeds, I can't eat flax, got some health issues with estrogen
Thre is one on Amazon (US) for $28.02,:the brand is Master Craft.
@@bertbrowm4488 Did you try the chia seeds?
Can I use Pecan flour in place of the Almond flour ? It cost around the same as Almond flour and is healthier for you apparently. The Erythritol I will be leaving out and might add a tbsp of honey instead. The bread looks grest btw...
In the past I have spent this much on a top notch cookbook. So I decided to show my appreciation for all of your superb posts, videos and recipes, which have acted as my cookbook for ages. Thank-you Fan.
Fan is amazing 💞
Your long time support for this channel has not gone unnoticed. I truly appreciate it Sandy. Thank you x
Seriously! 3 cheers for Fan!
Honest, intelligent, generous and soooo very helpful! And you really help me to learn to be kind to my body!
She’s needs a cooking show on the Food network. She would be a hit.
Thanks if you mix the psyllium with the warm water and vinegar in advance it will give you sort of an elastic paste that you incorporate in your flour and works like gluten while making the bread
I bow down before your skills creating vegan keto recipes. but especially this one.... as I sit here eating a slice for my breakfast I remain amazed. I have been gluten free for 20 years, vegan for 5 and flirting with keto for a couple of months. So during those years I have tried dozens of recipes .... this is far and away the most incredible. Thank you so much.
Your review has inspired me to give this a try ❤️
You might be THE expert in vegan keto! A truly gifted connoisseur! Aren’t we lucky to have you. And that you have stayed this path faithfully for so long adds to your expertise. Thank you.
I made this today, and I am impressed with the taste and texture! I added the olives, walnuts, and thyme. 😋
So impressed! I made this today and was expecting the rubbery texture of the other keto/almond flour breads I've tried, but this is not that at all. Dense and chewy and flavorful. Great recipe!
The rubbery texture comes from the egg whites in other recipes...
Just made this in half quantity and added nothing and then divided into 6 rolls for cooking in the air fryer. Quite dense but a really nice flavour. Simple and quick, just as I like it 😀
OMG! This bread looks so delicious! I can’t wait to try it. Since this bread holds it shape so well I think you could use your loaf pan as a mold then turn it out onto your baking sheet until your next loaf pan arrives. I love the texture that psyllium husk gives bread, but as you said it can remain too moist. Here is a little information that I find very helpful. Breads containing psyllium husk need to be baked to an internal temperature of 180-200o F , 82-93oC in order to be fully cooked without that wet gooey texture. Thank you so much for all your wonderful recipes!
I have a Keto Vegan/Vegetarian board on Pinterest, I love sharing all your wonderful recipes.
That's a clever idea! The bread does expand but it should still maintain the long loaf shape x
Thank you for the temperature readings!! I follow the baking times, but still often have a gluey center. Maybe that’s because I live in a humid climate, but this is a game changer because I can now check the center and continue baking as needed. Thanks 🙏
I am so happy to see this recipe today, I have all of the ingredients except for batteries for my kitchen scale 😭but as soon as I get some I'll be making this delicious-looking bread. Thank you so much for all that you do, your hard work and love of what you do is appreciated!❤
As i am an ex baker i recommend to give it more time to rest and proof the dough other wise you put the yeast for nothing . I know it is not going to elevate much because different flour but it start to combine a bit better . When i use to work bread it takes a lot of time and that is the secret for better crust bread . And we use to make natural yeast as well a day before that is what makes a distinctive maltese bread . When we use the bake bread in a tray box form you can use the close one with out holes but you need to take out from it in a half time and put it back into the oven with out it and it will bake all over better . But as you have it is better . Some more advise 😉 ? Put chopped mint instead of thyme , that is an old recipe . We use to mix mint with olive oil and garlic as a brine and it will be preserved as much as you like i will guarantee that it will smell a block away 😃 . Thanks for sharing and i really enjoy watching your videos .
Listen up, you're not a vegan keto baker right? She said that she adds it for the flavor, NOT the proofing. I'm sure I'm going to crank out this loaf with olives and rosemary. This bread will be fire with her tofu meatballs and sauce.
I made this recipe tonight and it is insanely good. I put dried thyme, walnuts and kalamata olives. Thank you
Thank you! I really appreciate having the ingredients and directions written out in the description. Thank you so much for your hard work.
Dear Fan, I made the bread yesterday, I only made half of the recipe bc I run out of almond flour. Delicious, I added kalamata olives, sun dried tomatoes and some thyme, but it came too dense, not as fluffy as yours. I wonder what I did wrong. I cooked 30 minutes at 200c and it was getting brown so I covered as you did and cooked it for another 15-20 minutes. My oven is running higher that it marks but I had that in consideration so I lowered the temp to heat it at 200c.
I love your channel, your recipes are my favorites.
I just tested this recipe, minus the savoury bits, and was still awesome!
New subscriber
Just tried this scrumptious 😋 recipe, and it came out perfect. I sprinkled Zatar on top, and it smelled heavenly 😋 Thank you, my dear ❤
I love the way you remind everyone they can make half a recipe.
Please put these recipes in a book (yes, a hard copy book, too). I would love to buy one.
Yes, I have all the ingredients because I make so many of your creations and will get on this today! I think of all your recipes, my top favorite is the tofu meatballs (which I make as patties so that they brown all over, and I add chopped pecans. I also love the tofu scones. oh yeah and the almond cookies. So grateful for you and this channel!
It looks absolutely wonderful!! Now I know where to send everyone who asks me for a gluten-free keto loaf!
🥰🥰🥰🇨🇦🇨🇦🇨🇦 Thank you! Great video!!! I love sun-dried tomato bread! The best I’ve ever had was in Dublin Ireland!!! I watched quite a few low carb bread recipes but yours is the best - in my humble opinion. Plan to make it today or tomorrow!
Thank you Fan. I baked this bread last night and it is just awesome. Thank you for all you do!11
Yes, with the cooler weather, it looks like the perfect soup companion.
You just made this torrential downpour of a morning better🥰 Thanks Fan, this one looks fabulous! ( of course)
Your choice of enhancers are exactly what I would choose😄walnuts, olives and thyme…heaven❣️
I hope mine looks as gorgeous as yours🙏🏻
Smells sooo good!…coming out of the oven soon 😮❤
As I sat down to have snack, this video popped up and decided to try it right away. Fan's crusty buns are one of my favourite but I've been bogged down with work lately, not baked them. This loaf seemed simple and quick so gave it a try. Tasted good but I probably flatten the dough too thin - as a result I didn't need to bake it quite as long, it came out a little harder on the outside and edges and very dark even though I've had it covered all the way through, but the tiny bits tasted was very good. So I will make the next one with a bit more height. This is a large loaf so with one bake, it will keep me going for a while. When I don't have any of these bakes, I end up eating regular bread now and again and suffer the consequence (wheat/gluten). I will give it a proper tasting tomorrow morning. I baked mine with coconut oil, fennel and cumin seeds with walnuts - nice aroma when baked. I was going to add some nutritional yeast as well but decided not this time (too many flavours perhaps) but will try next one with it. I wanted to put some olives in as well but couldn't be bothered to pit them tonight.... 😄Thank you Fan, this is a keeper for me.
Oh my goodness, I just stumbled onto your channel while looking for a Keto bread and there it was! I started Keto and have been extremely successful on my journey but I miss sourdough bread and bread in general. I am going to add Kalamatta Olives and some herbs to it, wish me luck….😁 I have been binge watching you now for all your Keto/Vegan recipes…. Thank you so very much for sharing these recipes! You now have a new subscriber…..😊
I am a new subscriber and am binge watching your beautiful videos! Recently I was diagnosed with liver disease cirrhosis and I don’t drink alcohol at all😒 the transplant plant clinic Drs encouraged me to continue the keto diet I started in 2017 ( it reversed early stages of diabetes) yea ! However they at the clinic want me to modify and told me let go of red meat immediately and watch the saturated fat. I tried for the summer a vegetarian diet and it made chaos in my body with inflammation. Then I accidentally found your channel! You truly chose the right name for your channel!😇, once again I am inspired. Are you or do you have a cookbook of these recipes? If not PLEASE make one! It will be a best seller, you are truly lovely. Your recipes will help me in this medical challenge and I look forward to showing the Drs , if this works. They always push the Mediterranean diet but it doesn’t work for me at all. So this is my experiment with your recipes. I just feel this is a good thing . There isn’t a cure for this disease but my best hope is to slow it down and live my best life. I won’t go on about the other health issues but only that my body is fighting several other issues. So this experiment is seriously a measure of showing how what we eat impacts our health and healing. Sorry to go on and tell you my life story but you truly impress me and inspire me, please consider doing a cookbook it’s your calling or purpose. May just say one more thing your recipes are sustainable making this appear easy and pleasing to the palette, who would want to ever stray from this lifestyle change. Once more thank you for your time and efforts ❤❤❤
Enjoying delicious foods that heal your body is a wonderful way to live Debra. And yes, a cookbook is on my menu x
Thanks Fan for another great recipe! I’ve my second loaf in the oven as I write. We go on holiday to Southland tomorrow and I don’t trust it will be easy to find Keto food in rural NZ. It will be perfect for picnics as we travel.
Thank you Jocelyn x
Looks lovely and I want to make it so gathering all the ingredients together. Do you have the carb value per slice or even per loaf please 🙏🏻
I made the plain version of this loaf for the first time today, I love it. It is so tasty. I will make again for sure. Mine tho seemed sooooo heavy compared to yours, I wondered if you or your subscribers have any tips. I've given up expecting keto or Gfree bread to rise, but I'd love to bake a light loaf. 😅
Loving your channel. 😊
You always seem to make baking bread look so easy. This Walnut Olive Loaf looks delicious. Thank you.
Fan, you make me laugh and your recipes are a godsend. Thank you for all you are doing and sharing.
Thank you for your support x
Thanks for this wonderful idea,,,i just bought coconut flour recently and I had no idea how to use it!! Cheeers!! Warm regards from México City.
I can't wait to try this recipe with many good comments. But I can't take nuts, can I omit the almond flour or replace it with something else? Thank you so much
Thanks
The best keto bread I made ! ❤
I just made it and it smells and tastes amazing 👏 😋 it doubled in size. I used 4 teaspoons of instant yeast (mine has a weak flavor). I also used grass-fed butter for the oil. XOXO 😘
I couldn't get mine to be light, mine was delicious but so very heavy, do you have any tips 😢
@annic533 exactly the same for me! So disappointed
You have the best bread recipes. I eat them everyday. This is the next to try so thanks so much.
Dear Fan, i backed this bread yesterday, it‘s amazing, not so fluffy as by you, but still delicious. Thank you for the recipe ❤
Wonderful! x
WoWzy, looks yummy, i can almost taste it, anything with almond meal is going to be gorgeous 🥰
Love all your videos Fan! I am a big fan of Heavenly Fan! Thank you for being so genuine and honest!
I can’t wait to make this! I have a beautiful jar of olives from Italy to use. This is such a beautiful recipe. Thank you Fan!
Aww sounds delicious x
Muy agradecida por tu gran esfuerzo que hay detrás de la elaboración de ese hermoso pan!! 🍞 bendiciones, te aprecio mucho ❤⚘🙏🇲🇽
I've made this twice now, and I really love it (I add kalamata olives, sundried tomatoes and walnuts), but I've made it in two different ovens, and both times, it browned almost to the point of burning on the outside, and I'm wondering if I should decrease the temperature or the time or both?
Absolutely lovely video: I will dream of that loaf of bread tonight!!
Hi-I tried this with true psyllium husk powder and it was very dense and crumbly. I saw that Heavenly Fan said she used a more "crumbl ike" husk. I tried this again with the Whole Foods Psyllium Husk Flakes and it came out much better. I have tried and failed several of Fan's bread recipes _ almost ready to give up - and I think I now have the root cause of my problems. I'll be trying more recipes using the flakes rather than the super fine powder. Glad I caught that bit in this comments section. Anyhow-I love Fan's recipes and try almost all of them.
I discovered just yesterday that the fine psyllium husk powder behaves differently when I made Fan's cauliflower fritters. Just this morning I watched a video on YT Serious Keto channel - the video is called "Keto Test Kitchen - Psyllium Husks and Powder" and it was very interesting. Worth a watch.
Ooh that's a good tip. I have xanthan gum too. I'll try that, thanks. My first effort was soooo very heavy. (But tasty)
The Psyllium ingredient comes in two varieties; HUSK and POWDER. They do behave differently in baking, but producers of videos should make a special note of which type they are using in their recipies; either husks OR powder.
Breads and normal baked goods usually use the HUSK type but, as an example, the POWDER should be better used in things like gluten free lentil flour pasta or buckwheat flour noodles because the dough needs to be smooth and not show the graininess of husks.
Great recipe. Excited to make this. What a beautiful voice you have. 🙂
That bread looks amazing! Thanks for sharing! 😋
I did it exactly as you(sans yeast) explained and it didbt rise at all and was uncooked inside (still lookef like dough) even after 80min@400F .It looled just like yours before going in oven. I didn't use yeast I can only think maybe it wont work without yeast
Love it thanks dear will let u know when I do it which will be soon 👍🌷
Thanks Fan for your recipes, they are fantastic. I have baked this bread several times, but the center looks wet and uncooked. I bought the perforated tin thinking that it might solved the problem but did not. I didn't want to add more time in the oven because the outside was nice brown and crispy. How can I resolve this issue ? Thanks a lot
Perfect bread recipe for fall. Thanks for sharing with us Fan!
Oh wow thank you for that Fan. Just when I thought things couldn't get much better, you introduce yet another amazing way to brighten up the day. This Country stile bread idea looks scrumptious and it will be a go for me. Thank you for sharing it with us and for suggestion on the perferated baking pan. Too bad on the coating of that brand but I will be looking into getting something similar in another brand. I will be looking forward to any future reference of the pan. Until then bon appetit, take care and stay safe.
The new tin is arriving today so I'll report back! x
Oh wow that's great. Thank you for all your do, appreciate you.
Mine come out hard as a rock..was it because I had to use coarse almond flour...it was thick and heavy and not light and fluffy like yours..
Any ideas?
I would love to know what your pantry and frig basics / essentials for keto are.
Does the flaxseed taste come through? For some reason I find flaxseed to taste 'fishy' and 'off'. If it does, is there any sub that you recommend? Thanks for all your hard work.
Use Golden flaxseed
If your flaxseed taste fishy or off tasting that means the flaxseed is rancid or no good! Throw it away!
Looks delicious. I imagine you can just shape it into a rectangular loaf, like you did into a round, and bake it - a loaf pan doesn't seem necessary.
You definitely can. The bread will expand but you would still get a long loaf shape.
Kalamata are my FAVORITE! This looks amazing and so easy. Thank you for the recipe.
I love this lady, lol...
my bread doesn't rise... I am using new baking powder and dry yeast, what could I be doing wrong?
It is still delicious, but very dense!!
Lovely, can’t wait to make it. Thank you!
Very therapeutic 💜 video
Hi! What if you don't put the instant yeast? Have you tried this recipe without it? Since it does not help the rising.
YUM! This looks Fabulous! so glad you are back more often!!
I am making it right now!
Like your gentle sounding voice
I'm so looking forward to trying this--I even purchased a perforated pan just now!
So my pan arrived but it had zero perforations, but was more like dot-corrugated! I was so disappointed. The photo was so deceiving. I went to buy another but the shipping was $$$!! I don't see your perforated pan listed in your link. Since you emphatically say it's imperative to use this type of pan, can you recommend where to buy one? Thanks!
My second tin was a success! It's from RBV Birkmann but it's only sold on the UK Amazon and not the US one. Not knowing where you are here's the UK link below. You can look up your local retailers see if they stock it x
amzn.to/3zYOf4E
@@HeavenlyFanThank you. I'm going to try the inside section of a "meat loaf" pan--that was about the only thing I could find online that wasn't $$$ (after shipping.) If that doesn't work, I'm going to punch holes in a throwaway, aluminum loaf pan. 🙂
Think I'll be making this tomorrow thank you xxx
It looks delicious 😊
Hi Fan, what we can substitute coconut flour with because I don't like it in bread. Thanks for all great videos😊
Hahaha - love the sounds of your appreciation! 😊🤪
I am new subscribers and i have been vegan for some years i decide to fo keto vegan and i found you and today i made your bread amazing I'm in love with your recepies. Thanks. How many carbs does the Bread have?
Hi i found a stainless steel Winco brand of that same perforated bread tin, it is about 34 $. just thought i would share with you. thank you, I can not wait to try your recipe. Patty🥰🥰
Thanks!
Thank you x
Looking forward to trying this. Thank you! 💝
Thanks for the recipe! Looks amazing! Can I use ground almonds in stead of almond flour?
I absolutely love this recipe and have waited half a year to make it - DELICIOUS (just returned to uk ) Do you know the net carbs? I couldnt find in your vid. Also love the vaguely violet hue.
Mine turned out really dense. Does that happen when you use too little water? I had quite a bit of water left over
Hello Fan.. love your recipes. Is it possible to make keto vegan bread without coconut? Kindly advise if possible n please share the recipe. Many thanks in advance
Thank you so much!
So excited to see this. I live off two of your other breads - the wheat gluten one and the hemp seed one. Can’t wait to try this one. I find almond flour quite expensive here so tried ground almonds in the wheat gluten bread and I was perfectly happy with it. Also I find that your breads cook very well in my stove top oven. I use it when I am on my boat but now I have started baking them at home in it.
What’s a stove top oven. Interested as we boat and Rv . Cooking with gas🙏
@@ruthtorphy2204 It is a circular pan with a lid. And the gas flame goes up the middle of it. Mine is an Omnia and people scoff at it in the reviews for being just a bit of aluminium and the extras being very expensive. But it is beautifully light and really does work. I was able to take my flours away with me and whip up beautiful bread anywhere. Just a little sun through the wheel house glass and it rises like anything!
Looks delicious
Hi Fan, do you think I could substitute the almond flour with sun flour? Also, I was just wondering why this is different compared to your Crusty Bread rolls where you use hot boiling water? Thank you, Fan, for responding. It is greatly appreciated 😊!
Looks delicious! Can I substitute psyllium husk powder with xanthan gum? And if yes, how much should I put? I can't find psyllium husk powder anywhere.
Can I check..for the last 10 .mins do you promise the baking paper that's top of the loaf or do you put the loaf on the oven rails by removing the baking tray? Not sure what you mean by BAKING SHEET. Sorry if I'm being dim.
Also would putting skewers into the loaf help the inside cook?
Thank you
Thank you!!!
I would like to know what role the vinegar plays in the mix please. Thanks
Thank you so very much for the recipe. Can't wait to bake it Monday. Would you, could you please, please add the nutritional information to your recipe at the of this recipe? I use keto. Thanks again. God Bless you & keep you safe.
Looks delicious ! thank you.
Gracias por la receta !!! Me dio hambre! 😅❤ gracias también por el subtítulo español ♥️🫶🏻🙌🏻
Hi fan, im new with this, so i wanna know , how about i subtitude the apple vinegar with lemon juice?
I tend to use vinegar but lemon juice should do the same trick. We're using it to activate baking powder/baking soda.
Omg this looks amazing! Definitely trying this soon😁😁x
口可口可～這算是杯子蛋糕的升級版嗎？碗公蛋糕(≧∇≦)
Looking forward to trying it. Will the texture be the same for rolls as loaf? Also can it be frozen? Can you use diabetic friendly sugar?
Can I add oat fiber to this? If, how much?
What does leaving the dough to rest do?
I've just discovered your channel, and would like to try your recipes (I've watched about at least 5 videos so far), but I don't want to use psyllium husk. Can I use something else instead in your cookies, breads, and crackers? Can I use ground flax seed or chia seeds? How would I convert the amounts?
Hi, how many carbs per slice of that bread?