Keto/Low Carb Egg White Bread made into Italian Herb and Cheese Rolls & Hamburger Buns
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- Опубликовано: 23 сен 2022
- I have been making my low carb/keto/gluten free bread loaf a lot ( • Low Carb/High Protein ... )
and when I started the bakery I decided I had to branch out a bit and see if I could make some other kinds of breads and/or rolls. I've tried a few different things but the Italian Herb & Cheese Rolls and Hamburger Buns have been the best sellers so far. But of course like most of my recipes, this is just a base technique and skies the limit on different seasonings and topping you can add to the rolls.
#nutfree #glutenfree
Blog Link to original Low Carb Bread Loaf Recipe: www.ketoupgrade.info/post/low...
Ingredients, blog link and macros below!!!!
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I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.
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Alycia J Distefano
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Derby, NY 14047
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Heavy Cream powder - amzn.to/3vwgcfv
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Bulk supplements Egg White Protein - amzn.to/3rhg5UJ
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Cream of Tarter - amzn.to/3ntYJml
Hoosier Hill Allulose - amzn.to/3gRodaS
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Low Carb Bun Ingredients
292 g Warm Water (95-105 degree Fahrenheit) (1- 1/4 Cup)
9 g Active Dry Yeast (2 1/4 tsp.)
7 g Honey/ 6 g Inulin (1 tsp./ 2 tsp.)
10 g Whole Psyllium Husk (2 Tbs.)
100 g Egg White Powder (about 1- 1/4 Cup)
20 g - 80 g Allulose (2 Tbs. - 1/2 Cup) (I settled on 60 g as my perfect amount)
1/2 tsp. Salt
1/2 tsp. Cream of Tarter
24 g Heavy Cream Powder (optional, can use butter powder also) (4 Tbs.)
Toppings:
1 oz./2 Tbs. Melted butter or just oil of choice
Seeds or seasoning of choice
Cheese of choice
My Italian Herb Blend-
1 tsp. Granulated Garlic
1 tsp. Granulated Onion
1 tsp. Dried Basil
1 tsp. Dried Oregano
1/2 tsp. Fine Ground Salt
Macros for 1 of 12 Italian Herb & Cheese Hoagies using great value Italian Blend cheese
90 Calories
4.5 g Fat
2 g Total Carbs
less than 1 g Fiber
1-2 g Net Carbs
10 g Protein
Macros for 1 or 12 Hamburger Buns
60 Calories
1 .5 g Fat
2 g Total Carbs
less than 1 g Fiber
1 .5 g Net Carbs
9 g Protein
Blog Link to Full Recipe: www.ketoupgrade.info/post/low...
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Hey guys, hope you enjoy this bakery version of my PSMF bread and how I make it into other rolls. Skies the limit with a little imagination and some tips and tricks. Just watched my original video for the bread loaves, and have learned quite a bit since then but there is still a lot of good info there - ruclips.net/video/0k6QK-1fUws/видео.html Happy keto baking!!
Just wondering if you would share the things you've learned since the first video for this bread? Or has the blog post already been edited to include your new findings? I really like to hear about the learning process people go through as they are developing recipes with things they try that do and don't work and alterations that are made etc. I would really love to know about those experiences if you would be able to share. Thanks so much!
@@identityrefused486 I mentioned most of them in the video and then wrote them in the new blog post. The whipping times, pans with the parchment, tapping the bread down in the pan to get rid of air pockets, warm water bath with the bowl, and proofing at 105 in the dehydrator.
@@KetoUpgrade oh gosh silly me. I saw the link to your original recipe and post. I didn't scroll down far enough to realize that you had also made a new blog post for this one. That's exactly what i was looking for. Thanks so much!
Do you love to buy your bread
6:47 I just found you and I am binging. I am a retired baker, I owned a cafe and bakery in Oklahoma. 40 years in the foodservice industry. Oh how I wish I knew abt keto 40 years ago. Nothing like being addicted to sweets and owning a bakery. I am really tickled seeing you at the bakery. I have one bit of advice. I know the price of your mixer and it’s beautiful. I learned this right out of the gate at 15, always turn off your mixer when you change speeds. For the longevity of this fine piece of equipment please consider researching it. Ok I’m done 😁 Now onto the rest of the video. ❤
Absolutely love your videos! It’s like being in a specialized keto baking class. I’m learning so much!
Aww thank you, so happy to hear I'm helping!!!
I love your videos! It is so generous of you to share your recipes! I wish I could come to your bakery.❤
Me too Theresa V🙏
Thank you for this update on your bread recipe. We did buy the silicone bun holders and have turned ours into hamburger buns and they're perfect. So once again another incredible gift from you. Thank you so much!
Aww you're welcome!!! So glad you are liking them!
Perfect bread!!
Alycia, I made this recipe this past weekend for just hamburger buns, mine were slider size. My husband and I have a small cabin down in the woods on our property, in Texas. We grilled the hamburgers and my husband absolutely loved the buns! He took a couple of them with him for lunch today and texted me during lunch twice to tell me again how good they were! He told me not to lose this recipe! Thanks for sharing! I hope all is well with your new little family! Thanks again for all your hard work! I need to figure out if I can use fresh egg whites. The egg protein powder is getting hard to get and I have chickens and lots of eggs!
❤❤❤
Did you use a dehydrator or regular oven?
@@b.freeman2118 regular oven
Thanks for showing the recipe. I love that. Makes it easier
Look great! A serrated bread knife will make your life much easier! Love your recipes.
Thanks for the amazing baking lesson !
My pleasure 😊
Loving this bread.
So glad to hear!!
These look so good! A lot of ingredients I don't have. I'll have to buy few at a time for awhile until I have enough to try this. Thanks for sharing!
Omgosh!!! You are about to save me 59.00 on a certain bread (4 Loaves) I have been buying for months!!!!!! You ROCK!!!!🙏
Glad I can help!!! Thanks! ☺
urabundant-i hope you bought this lovely lady several coffee’s now as you can afford it!
thank you for the effort you put to make all these nice videos
You're very welcome!
Thanks! We’ll give them a try. Have a good week.
You're welcome, hope you enjoy! You too!
❤️ Love these! I add a bit more garlic, onion and Italian seasoning.
I have GOT to make these! I'll start with hoagie rolls because I miss my pizza steak sandwiches. Just pizza sauce, thin sliced beef or Steak-um slices, and mozzarella. Thank you for sharing your incredible recipes! I love your creations! ♥️♥️♥️
Sounds delicious!! Hope you enjoy! Thanks!❤❤
These look so good and the texture inside looks amazing too!
Thank you!
Love it
Labor of love! Phenomenal! Thank you for sharing your journey and recipes! Wishing you were in MPLS!
You're very welcome!
Wonderful 👍.. Keep the good work..
Thank you, I will
I love this recipe! Thank you so much. Made hamburger and hotdog buns and a loaf. So good. :)
SO glad you love the recipe!!! Thanks for letting me know! You're very welcome!
i so look forward to your videos every week.. you're the real deal
Aww that's awesome to hear! Thank you!!
Everything looks so good. I need to try your bread im so busy i never try. Thank you you really are a keto upgrade
Thanks, yeah I know how that goes. Before I had the bakery I never had time to make my own recipes ever. You're very welcome, thank you!
Those look delicious
Thanks
Wow, a 2 hour project each time! Thanks for going to all the work to perfect your recipes!
Yeah fun days are bread days, lol. You're welcome.
Definitely going to try your version of the bread! I made your strawberry ice cream base this afternoon. It is in the freezer now. Can't wait to try it!!
Awesome, hope you enjoy it!!! And hope you love the ice cream, I just ate some leftover I had that didn't fit in a pint, very yummy!
You just made the making off all that bread look so easy when I know it's not. Look forward to watching you each week
Yeah it took me a long time to get there!! I'm glad you look forward to my videos!! ☺
Thank you 😊
You're welcome 😊
As my Italian grandfather would say in his broken English accent "Thatta breada looksa so Gooda!!" You are so fun to watch, Alycia. You truly know your craft, and I'm learning so much from you. I can't wait to make all of these variations. Gotta have a KeTo meatball sandwich soon or I'm gonna lose my Italian credentials! Wishing you much success at your new BaKeRy!!
haha awesome! I will be having a meatball hoagie at my baby shower next Saturday!!! I'm so glad you are enjoying and learning, makes my heart happy! Thank you, thank you!
@@KetoUpgrade You're SO welcome! CONGRATULATIONS on the little one coming!!! Enjoy that meatball hoagie!
@@debiolivetree24 thanks!! Oh I will!!!
Thank you.
You're welcome!
Good job. I also haven’t washed my pans as much (2-3 years now). I keep them cold, almost on ice as summer is hot here and I deal with an autoimmune disorder which is better in the heat.
Proofing….I’ll watch more of your vids and rewatch this one. Interesting… thanks
Can't stop thinking....we used to make a dill bread. It is made with cottage cheese or ricotta, dill and minced onion. It was a favorite for Thanksgiving. I would love to make that one keto...maybe your recipe is the place to start.
Hey Alycia coming to you straight from Steve at Serious Ketos video where he discussed your breads. The herb and cheese roll sounded awesome, so here I am! Subbed!
Thanks for subscribing!
Wish I could visit Buffalo NY so I could stop in your shop. Thanks for sharing your recipes!
Me too! Thank you and you are very welcome!
Hi,
I made a loaf of bread with your recipe yesterday.
Made chicken salad sandwiches with homemade mayo. yum
Going to try buns with Everything Bagel on them next.
Yay, so glad you enjoyed it! Hope you enjoy the buns!!!
Thanks!
You're Welcome! Thank you!
Thank you so much for the bread and roll recipe!!!! I just made my first batch. I didn't have the larger loaf pan like yours so I had extra and put it in another loaf pan. You're right, it spread out like an oval. I had to bake the "roll" for 20 minutes in my oven at 325 and put the butter and I used "Everything Bagel" spices and mozzarella cheese and baked another 3 min. Wow, it's awesome even though it was flater. what flavor and to me it tastes better than regular bread. I should have pulled the full loaf at same time of 23 minutes. I left in in another 5 min and it was very brown. But inside soft and moist. I'm going to get an oven thermometer to determine true oven temp for next batch. I'll definitely be purchasing the muffin tins you used and burger molds on your affiliate links. but thank you!! I wish your bakery was close to Winston-Salem NC. I'd be in your shop weekly it's that good to me. BTW, I used honey vs inulin.. it bubbled just like yours.
You are very welcome!! So glad you are enjoying!! Thank you for the comment, mine gets really brown but never tastes burned, it's just the allulose darkening. Thank you for using my links I really appreciate it!!
I am going to try making sweet dough using some buttery sweet dough emulsion...maybe even add the filling from my old cloud danish recipe.
Made these for hamburger buns and hot dog buns last night. Omg. Perfect. I tried before to substitute and failed. So tonight - straight by the book. Now they will save me. I have missed a hamburger. So excited. Thank you!
So glad they turned out!!! You're welcome!
I love your videos Girl💕. I worked at a health-food bakery in college and we never washed our pans.
Aww thanks!!! Yeah I just wish they wouldn't stick so bad now. Gotta look into better quality, I just couldn't find any other big loaf pans on Amazon besides these. They are fine for home bakers but I've used them an insane amount of times already.
@@KetoUpgrade maybe they will build up a “seasoned” coating the more you use them. What about trying to season them like a new cast iron pan?
@@LouiseLovesCheese I could maybe try that if I got new ones. All the ones I have now have a burnt coating on them I can't get off.
@@KetoUpgrade that is the seasoning. Grease the pan with fat and bake it at 500 degrees to continue the “seasoned” coating. You will find less sticking.
Thank you so much ! Alisha can I use butter powder instead heavy cream !? This bread looks Devine !
Thank you for all Of your time and effort not to mention expense. I now know why I pay nine dollars for two loaves of bread made by Sonoma artisans in Sonoma County County California. i’d like to try your recipe change. Thank you again for all your effort
You're welcome!!! Hope you enjoy if you do end up making it!
I would be your customer forever if I knew where to find you. Your recipes are excellent but I am handicapped
I would be your customer forever I I knew where to find you. Your recipes are excellent but I am handicapped
Those hoagie rolls would be great sliced/split open on top then lay an Italian sausage or Italian beef topped with sauteed peppers and onions a drizzle of Keto sauce and a sprinkle of cheese 😋😋😋
Mhmmm!!! So many yummy possibilities! lol😋 Making me hungry, haha.
@@KetoUpgrade I'm making pizza burgers for supper and using the hoagie roll idea for my burger buns 😋 thanks for your great recipes❣️❣️❣️
@@2_THECLOUD ooo sounds delish!!! You're Welcome!
@@KetoUpgrade l never thought about using my dehydrator for proofing so thanks for that❣️❣️❣️
❤️❤️❤️
They look awesome!! When will you deliver your baked good's all over?
Thanks! Unfortunately there are laws in NY that I have to figure out in order to ship from an at home bakery, to outside of NY state. Once I don't have a commercial bakery spot I can only ship within NY. Hopefully within the next year.
Looks ready for a meatball sub!
Exactly!!!
Do I need the psyllium husk? If so what can I substitute? These look amazing. Thank you for your channel. I learn so much about keto baking
Yes you do, I explain a lot in the original low carb bread video about each ingredient and why it is used. I haven't tried anything else but some people have mentioned using glucomannan which is another kind of fiber I guess. I'm not sure if it works or not though. But Whole psyllium husk is pretty cheap and can be found in the aisle with the Metamucil at Walmart. You're welcome, I'm glad to help!
Am going to give this version a try once I grab some Physllium Husk (I have everything else) so far my attempts at the egg white bread have produced some industrial-strength sponges. Not sure what I'm doing wrong but they in NO way resemble or taste breadlike.
Wow, this is a serious recipe. Thanks for sharing. I've got a huge dehydrator I'll be able to use. Where can i get dried egg whites in bulk?
You're welcome! I get a 5 pound tub on amazon, I use to get it from Rose Acres Farm but last time I went to the site, I couldn't add anything to the cart.
I never thought of proofing PSMF bread. I thought it would deflate. I make it regularly but look forward to trying proofing.
If you make it exactly like mine it won't. The PSMF bread is definitely finicky!!
I tried this recipe, and I let it rise like normal bread and poofed up so big! It does really work! And this recipe is soooo good… and I’ve tried all the variations from all the youtubers, this is my personal favorite!
wow these would make great keto eclairs 😮
If they were at all hollow inside but they definitely aren't.
yes of course but one can pretend ;-) or conisder them a split doughnut we have these doughnuts in UK they look like eclairs stuffed with whipped cream and jam@@KetoUpgrade
@@oe9276 yeah lol. I'll figure out a delicious keto eclair in due time.
We can also use the 'hamburger' buns for muffaleta sandwiches.
Have you seen indigo nilly new butter bun recipe, she adds frozen grated butter 🧈 they look really good and fluffy.
Yes I actually just watched it. I wish I could do that with this recipe but because it sits and proofs for 40 minutes all the butter would just melt and pool to the bottom.
Cant wait to try this recipe. Can I freeze them if I make double batch?
You sure can!
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Thank you ❤️Alicia can proof it in oven I must miss this info what should be a temp for proving I have a fan oven I can proof with the fan or no fan what would better I your opinion !
Do these get wet on top after a day or so like most of the others do? The crust on yours looks so wonderful!! Love all your stuff. Just made your vanilla cupcake recipe. Best recipe I have tried since keto [ 4 years] I learn something every time I watch a video!
My hamburger buns do if I don't bake them until they are a darker brown color. The hoagies I don't ever see them get wet. So glad you liked the cupcakes and I can teach you something new every time!!!
I’m here in South Jersey waiting for you to get your shipping straightened out. I know it will be awhile because you will be busy with your little boy. Happy for you…. Sad for me.
If you watch the bakery story video you will know why and how long it may be.
Thank you sooo much for all your wonderful recipes, as soon as I have all the ingredients that I need to make the hamburger rolls I'll definitely give it a try, also, the honey that you used, was it the real thing or was it a keto honey, please let me know, thanks again Alicia. 💖
I use inulin to activate the yeast. But otherwise you need real honey to do that.
I have that same hamburger bun pan. I love it. I will try this recipe. Question - can you omit or substitute something for the Inulin?? I don’t have any but I do have Acacia fiber.
Awesome! The only thing I found to work is a teaspoon of honey. People have said allulose and monkfruit/erythritol works but I never saw it work.
They look great. You need a serrated bread knife girl!
Thanks! I know I need a small one, I have a big one for cake slicing.
This looks amazing! Have you ever figured out a budget friendly recipe that isn't perfection but still good? These ingredients could break the bank of some people. Buy the way...I would love to try these creations of yours, where is your bakery?
Thanks. Believe me I know, I have to try to make a profit on my bread with the high prices. Unfortunately I have not, I tried using some fresh egg whites and all inedible collapsed messes. Got discouraged and busy to try more stuff that won't work and frustrate me further (and waste ingredients). My bakery is in a suburb of Buffalo, NY.
❤🎉
I know I am classy now! I use the same oblong (hoagie) pan and bun pan you use! I donated the mesh pans after second try. It was just too much work to clean them.
I so enjoy your recipes! You keto-fied real carb recipes which makes it such good food!
Love what you did with the egg white bread recipe. I haven't tried your version yet. I just make mine as cheaply as possible. Does this toast good? Because regular egg white bread is just dry and gross toasted.
Awesome!!! So glad you enjoy!!! I love my bread toasted, buttered and dipped in the egg yolk!!! Yumm!
@@KetoUpgrade ok. I must try your recipe now. You are my enabler!
Making this recipe for 8 hot dog buns tonight. Smells divine!! Can hardly wait to get them into the oven!! Well… they look great… and were ok. Better than previous versions, but not quite what I was expecting. Not styrofoam, not wet… but not what I was hoping for… bummer 😢
Can you say please what was disappointing about them?
@@pinehillart I found that the flavour was good… but I still had some issues with the bun being dry to the mouth. My son did as well.
@@pinehillart I could only eat half of it with the bun.
🤗🍞😍
I made them: they are deliscious! what is the best way to store thm?
Yay! So glad you enjoyed! Fridge for over a week, freezer for a month. They defrost super quick!
great video, can I make this Non dairy without the cream?
Thanks. I got a bunch of mods and alternatives in my blog post.
Where you located in Buffalo I'm from Niagara area in Canada would to drop by one day . Thanks for your videos
I live in the south towns but if you follow sugar swap bakeshop on Facebook I do vendor shows in different locations. I no longer have a brick and mortar because I had a baby.
Well thank you for the validation.... i've tried several sea salt or pink salt and recently the very popular Redmond Real salt and I do not care for grit or sand in my food! I'll take the refined over unrefined if it means no crunchy bread or gummies ( got keto chow to make gummies and they use redmond's and sure enough crunchy gummies)... not the good crunchy!!! Just got the smoked salts and same thing. I melted a spoonful in water and there was a considerable amount of grains that remained intact... so grit or sand or whatever. The look of the bottle makes my stomach queasy. .. i've had crunchies in bread with some pink Himalayan salt... guess I learned my lesson and need tomove on!
Yeah I use celtic grey sea salt now, I don't notice any grit when I cook with it. The Himalayan pink salt that I use in my bread I found at BJ Wholesale. I bought one on Amazon and it was gritty.
These bread loaves and buns LOOK very fluffy BUT OMG the cost of heavy cream powder and egg white powder is outrageous!!!! You may get a better price because you have a bakery, but buying these 2 ingredients on line is very expensive. How about making bread and other recipes with whole food rather then expensive powders and processed ingredients. That would work better for me1
Why not just use regular heavy cream and egg whites? The powder is mainly for commercial use and to save on food spoilage and allergen issues.
Are you using the large scoop for the hamburger buns? I followed the link you provided for the portion scoops and its a set of three, large medium and small. Is it the large one?
Yes large
Hi, I am going to turn on my oven light and check to see what temp it takes the interior. I might be able to proof in there if it is not too hot.
For LOAF baking: I want to confirm you are using a convection oven at the bakery and baking the loaves at 300 degrees for 38 minutes? And st home with a conventional oven you are baking at 325 degrees for 40 minutes?
Thank you for testing and sharing your recipes with us!
Bakery is convection 275 38 min. Home conventional 325 35 min or until180 degrees inside and nice and golden brown.
Hi Alycia, you're Italian yes!! Do you have a recipe for keto Maritozzi? Pretty please💕
I am but I do not. Maybe some day, lol
@@KetoUpgrade ok, I will be impatiently waiting, lol 😆. Have a restful night 💕
Love the video. How do you store? Coubter, freezer fridge.? Aldo xan uou freeze your red velcet cupcakes?
Thanks, for at home a few days on the counter, a few weeks in the fridge then into the freezer if I don't finish them.
@@KetoUpgrade lord Jesus. I really need to proof before hitting send. Can your red velvet cupcakes be frozen?
@@amuse4498 Oh didn't even see the second part. Yes most keto baked goods are fine frozen because of the fat content.
Do you have to grind the whole psyllium husk powder first or do you use it without grinding
It's whole psyllium husk, you can use powdered but half the amount.
I wish you could figure out a way to ship!❤
Throw your crunchy salt in the blender to make it fine 😉
Wished you sold your bread online.
I'm so sad! I like to save actual recipes to my Pinterest account vs RUclips videos. I try my best to link to the original blog/website/post with the original recipe. However, I tried to pin your bread recipe this evening, and Pinterest told me I couldn't ( in any fashion) pin your recipe because your site had been reported as a spam account. I was like "WHAT???". Tried multiple avenues and still was told you were a spam account. 😢 I'm saving the link to your recipe and video despite stupid technology. I thought you might like to know. Love your channel!! Thank you for helping us home cooks create fabulous low carb stuff!
I'm sorry you can't save it how you want. I don't use Pinterest much I have put some of my recipes on there but gave up on that. Not sure how you are trying to save it so I'm not getting anything saying a spam account. Some how some of my recipes are on Pinterest that I didn't put on there. I suck at technology, I know very little. Glad you are enjoying, You're very welcome!
@@KetoUpgrade No worries! I didn't mean to imply it was a problem for you to solve. More like an FYI. Thank you for all of the great content!! I'll just pin the videos :)
What would you use to make dinner rolls? cupcake tins?
yes muffin pans silicon preferably.
Can you freeze the sub buns and reheat when ready to use, or do they go soggy?
They freeze and thaw perfectly!
Alycia, do you know if Egg White Protein Powder can go ?flat? I had a couple large containers. One had not been opened or used in a few months. When I did make bread with it, it would not whip up. Temp an all was warm. It tasted okay but the volume was not fluffy. Only filled 2/3 of the bread pan as opposed to heaped up and domed over. Hmmm
I've never heard of that. But I do have some backup egg white protein I will probably have to get into soon that I bought 5 months ago. So I may have an answer to that soon.
Would flaxseed meal work in replacement of Psyllium Husk? Thanks!
Not sure, never tried it. Suppose it could because it's a fiber also.
Do you need a dehydrator or a regular oven will do?
You just need something around 100 degree to proof the bread. Originally I would have my oven on and place the rolls on top of my stove in front of the hot air coming out of the back of the oven.
This looks wonderful! What can I substitute for the heavy whipping cream powder, if anything?
Yes, Indigo nili has a bunch of subs she uses. Butter powder, any mct oil powder, coconut milk powder, buttermilk powder (a little higher in carbs), goat milk powder, egg yolk powder etc.
@@KetoUpgrade Thank you so much for the great info! In your opinion, is it work the taste using the cream powder over egg yolk powder?
@@sharonkrzyzanowski2283 I've never tried the egg yolk powder, I feel like most people use butter powder.
@@KetoUpgrade Thanks so much!
I’m assuming you bake all of this for a bakery? Where is it located? (just found your channel)
Yes I do now because I don't have time to shoot at home and then I have a bunch of desserts at home when I really don't need them there, I need them at the bakery to sell. It's in a suburb of Buffalo, NY.
What do you do differently that keeps the bread from deflating while waiting to bake it? And you even proof it! I am assuming yours has a great texture if you are selling it at your bakery.
I explain everything very thoroughly in my original low carb bread video and even show you the inside of the loaf!! It is definitely my highest selling product in the bakery right now.
I'm afraid to make these. I've wasted so much time and ingredients trying to find a tolerable bread replacement. I find Psyllium adds a silicone sponge texture to things. I will try and make this, if my fatigue allows. Thank you for all your videos.
I'm sorry you have wasted a bunch of ingredients, if you watch the original you will see I did too. But it you watch this video, the original low carb bread video and read both blog posts, I think you will get a good loaf of bread. Best of luck, you're very welcome!
I have an oven bread proof option. It's set to 95f which I can't change. Do you think it's ok to proof it at that temperature?
That is weird that there is a proof function but you can't change the temperature, most different types of bread types need different proof temps. But it should work, the problem is I'm not sure if just proofing a little longer would work because you can over proof and it will collapse on you. Might take some experimenting.
Have you ever Exchange some of the cocnut flour för lupin flour iin baked things?
I have a legume allergy in my family so I try to limit contaminates. But I've read that it is the same absorbency as almond flour so it would be the same ratio when subbing out the coconut, so 3x as much. The little bit I've experimented with it was good results.
Looks like a lot of work! It would be good to just do a bunch at a time if they would freeze! Thank you for all your hard work!
It is but I usually sell out before the week is out. And it all does freeze really well, baked egg whites don't get hard in the freezer, so you can just pull any of it out and it's good to use. You're welcome!!
I just watched you and others making this bread. I have all of the ingredients and have made some of the older recipes, none were your, and didn't like them. I still need to try the updated versions, but to tell the truth, I'd rather buy them from you. The only problem is I live in Denver. Do these products ship very well?
They ship fine but I'm 37 weeks pregnant so I'm not doing any baking for awhile.
@@KetoUpgrade congratulations!!! Of course your not running around and shipping. Standing in one place is quite an accomplishment when you are that far along LOL
Two things I can not get … Allulose and Inulin… can these be substituted? Thanks ❤
Allulose gives browning, I know people go without using it. The only other thing that I found to activate yeast is honey or some kind of dextrose.
I'm curious why you use inulin to bloom the yeast but allulose in the actual bread recipe. I would have expected allulose to work with the yeast. Or is it a cost consideration?
When I tried allulose to bloom the yeast it didn't work for me. And the allulose in the bread recipe is for browning and making the bread soft.
@@KetoUpgrade Thank you! I'm off to buy inulin. I can't wait to try these. I only wish your bakery was local!!
Please are you going to do mail-order any time in the future?
If you watch the bakery update video you will know the whole story. Short answer maybe in the far future since I'm having a baby soon.
Are there any suitable substitutes for heavy cream powder?
I have subs in the blog posts and Indigo nili has a bunch of videos on it. She uses butter powder people have used coconut milk powder, goat milk can work, buttermilk powder but that's higher in carbs.
Do you sell any of your bread products?
I sell all my goods locally since I own a Keto Bakery. I will eventually ship also. I was going to work on it when I made this video but things went down hill at the bakery I was renting space at and I had to cut my losses and leave and start again and now with a baby. So I don't have enough time to dedicate to baking and RUclips right now. But in the future I will sell and ship.