Oops, picked the wrong upload date apparently, I wasn't even done adding the cards and description box info. Hope you enjoy my Saturday video a day early. It's been a crazy week!!!
Whew 😂 Glad You explained! I have a bit of trouble knowing what day it is & when I saw You in my feed when I think it's Friday 🤔 Made my head go cocked like a dog hearing a strange sound 🤣 But now all is well again. 🤩 Thank You for all Your hard work dear Alycia 😍 You are brilliant 🏅💎 May You & Yours be blessed More!!
The thing about psyllium is it acts like gluten in baking. It creates a gel, which can hold the dough together and make it elastic and able to hold the bubbles formed by the yeast. Bamboo fiber does not have that characteristic.
Since the bamboo fiber is more costly, I would stick with the psyllium. The taste was good with psyllium and the flecks made it look more like a bread IMHO. I primarily swap bamboo fiber for coconut flour as I don't like the taste of coconut flour; it works great for that. I guess if you just wanted to experiment, I wonder if cutting the allulose might be helpful. I wonder if the bamboo fiber browns more. I appreciate that you are still experimenting. It seems like only you and Chris Cooking Nashville are still putting out recipe content. Everyone else has either gone to reviews of processed keto stuff or gone to unappetizing carnivore only concoctions. Somehow pickled pig brain jello doesn't cut it (just a joke, but not far off from some of the stuff being put out).
I agree with you… for the record I gave up on allulose…it baked my bread so dark…I kept decreasing the allulose…and still only using 1/4 tsp it almost burnt my bread. And my oven runs hot…I bake my bread at 325F for 20 minutes. And it comes out of the oven immediately. If it bakes 21 minutes it will burn….but it is delicious‼🍞🍞🍞🍞🍞 This is what works for me‼🍞🍞🍞🍞 Gladys🇨🇦Toronto🇨🇦
That's kind of where I was going with the bamboo to see if I need more for the one ingredient then try to replace others with the bamboo as well if that turned out well. It's a process in the making!
@@gladysobrien1055 Sounds like Your oven may run hot. ? Mine does so I bake at 10° less for a shorter time. Also I think altitude has some bearing on things... ? I am at sea level. I think the allulose plays a key role in not just browning but also keeps the bread from choking ppl as it comes out like memory foam without allulose. ? But if You like it the way You are making it, that is all that matters for You & Yours 😍
I will have try this one, love how much time you take to explain. You are an amazing teacher and so easy to follow, coming up with great Keto recopies is not easy and you do it perfectly!
See Victorias keto kitchen channel She’s an epileptic and is constantly testing ingredients & recipes She uses bamboo fiber for one of her baking mixes. She tries to make mixes to be used 1:1 for typical baking mixes
Hi Alicia not sure if you’ve seen Bamboo Love channel She uses a bamboo and psyllium husk flour mix to make many recipes. If interested maybe you can get some ideas? I’ve tried many of her recipes and they are great. I’m making your nilla wafer cookies this weekend so excited ❤
I haven’t had much luck with your egg white bread, so gave up. However seeing that beautiful loaf inspires me to give it another go. However, I have psyllium husk, so will just make your original recipe. I absolutely love all of the tips and recipes you share and appreciate you so much!
You are the best! Thanks for thoroughly explaining your experience with ingredients and process when experimenting. (Btw I’m guessing you’re bakery is taking off-fingers crossed?) I can’t tolerate psyllium husk so I hope your bamboo fiber bread experiment is perfected. Your recipes come out perfectly when I do not deviate from recommended ingredients or technique and ALWAYS are delicious! My sweet tooth thanks you! I never miss a video.
I love your egg white bread, that is my go to when I make loaf bread. Not sure I’ll try bamboo fiber in yours, I don’t want to alter your recipe. Although I do use a bamboo “flour” mixture as a replacement for wheat flour and things turn out fairly well. And your desserts are fantastic!! Thank you for all you do. ❤
I have Bamboo fiber and was trying to figure out how to use it without jacking it up. I really appreciate you and your channel. Bamboo fiber is so helpful🎉❤
@@KetoUpgrade I wasn't able to make a comment earlier about your tip about buying Lakanto at Big Lots. I went and stocked up when they had the sale too. Thanks so much for passing that along. I live in a fairly small town so it's pretty expensive at other stores. I never thought to look there before.
I make the keto bread, from Victorias keto kitchen, and her bamboo keto flour, it tastes super delicious, and it doesn't take the same exact ingredientes as yours. Her is with almond flour too, that bread is out of this world, I make it every week...
Thank you for letting us in on the experiment, I believe acacia fibre is the same thing as gum arabic which is widely available from ethnic stores in the UK as an edible gum, cheaper than buying the 'acacia fibre' though you would have to grind the resin pieces in a spice grinder. I bought some originally to try making watercolour binder but since it was food grade I also used it in a couple of recipies and probably will again once my current fibre supply gets used up. I also tried oat fibre, didn't work for me at all.
I’ve seen it recommended for bamboo fiber to work. The best is to do four parts, bamboo fiber, one part psyllium husk, and that seems to balance it out. Don’t know if you’re interested in trying that but let me know if you try it and if it works.
Thanks! That's all I use too but allulose is great for custards, caramels and definitely the best keto ice cream, which is my favorite dessert! Hope you enjoy!
Hi Alycia,how about using coconut flour since it also absorbs lots of liquid? I dont stomach psyllium husk well so wondering if coconut flour might be a goud substitute 😊
Problem with coconut flour is it browns very quick as well. So with the allulose I'm not sure if it would brown too much before the bread is done. I think the bamboo would work in a higher amount, gonna be trying more experiments.
Hi Alycia thank you for this video I was wondering if it would work with Bamboo Fibre. May I ask please what is the ratio. amounts you use for making the larger loaf for your store . I have brought some large tins like yours and preferr a larger slice also . Thank you so much for helping us all . I gave up on the egg white protein bread because it was either yuk tasting or like so choking when tried to swallow . By adding the extra allulose and yeast has made such a difference . Thank you so very much .♥️♥️♥️♥️
You're welcome! I just usually make a 6x batch but make 5 loaves out of it. I put an extra 90g of batter into each pan. So its 1 and 1/5 batch per loaf. I also make buns and such so I always make at least a 2x batch and will make a big loaf then buns or breadsticks with the extra. Glad you enjoy my recipe! Thanks for the comment!
Alycia, I think you have too much Allulose in your bread, and that's why two things are happening: it's darkening too much and it's pooling on the bottom. I use two tablespoons in my bread, and it comes out a beautiful shade of light brown. Did you give this a try?
The extra allulose does make a much softer loaf and make the bread less choky feeling and it's what my customers are use to. I tried a bunch of different amounts when I first tested the bread.
I'll bet if you cut the bottom off your bread, put it in the food processor to turn ig into crumbs, and dehydrate it out or bake it to dry it, that part might make good panko crumbs.
@@KetoUpgrade All respect…Victoria is a beautiful Christian Pastor’s wife, she studied, found the distributor for Bamboo Fiber. It didn’t exist on Amazon until she put in the work. IMO, if you use a base recipe, and make your own tweaks, still respectful. My thought, think of how much $$$ you would save. I still watch you, use your recipes, I try them all, never know what’s the best til you try. Thank you for you videos, recipes, and personality. Much respect…I’m still watching OH, your fudge recipes…OH MaMa!!! I made a peppermint flavor…WOO HOO thank you.
@@KetoUpgrade, what I love about you is that you are blazing your own trail!!! I always know your ideas are original and not just another copy of everything else out there. You used your bakery knowledge and expanded on it to be low carb and never settle on a recipe until it's delicious. So many keto recipes out are just gross, if a person comes from a background of eating good food, instead of packaged processed stuff. What amazes me most though, is you share what knowledge you found with the world, instead of keeping it to yourself. Because of this I have been able to make my own creations. Thank you for what you do and for all you have given us!
I have made this type of bread many times and its hit of miss as to the results of what you get once the bread bakes. Its also a lot of work. I proof my bread in the Microwave. I will put a cup of water in there to heat it. Once the water is heat, I then put the bread in there, and the microwave retain the heat with the door is close. Great for proofing.
@@KetoUpgrade I agree. I have used the Acadia fiber with the egg white protein powder, and it worked well. I mainly make this bread during the winter months.
I think it is great that you continue to experiment. I saw someone say to you on why you should leave your original white bread alone which makes sense. However with Keto baking that it is like the wild wild west...we are still just at the beginning of what is possible. And so it is great that you continue to try new ingredients even if in the end you do evolve into it or not. By the way, the longer we live...the more we learn how there is so much we don't know. I honestly believe that with time...delicious rice for low carb to carnivore people will be 'discovered'. And I don't mean where we create these rice like or pasta like ingredients either. The creativity of recipes will continue to be explored into. P.S. I love meats yet I do feel as we continue to evolve as humanity, so will the animals' consciousness which will make us want to not eat them. While there is that whole cycle of life bit in the animal kingdom...I feel we will be eating less meats in coming decade...even with carnivore. We will likely evolve from the past theory on how the priminative ate without needing grains. And maybe we will explore more into bringing better quality to our ingredients in the USA. And it's likely that americans in a mainstream way eat more nutrient dense menus. The food industry and restaurant industry will go into a huge shift. They will either drop away or go with the time and recreate. BUT for now...this is all it is. So until then, we have what we have right now. LOL
🌟🌟🇨🇦Acacia fibre $20/4 ounces=not worth it‼ 🍞🍞🍞Alycia, your original bread recipe is keto 🍞🍞🍞perfection. If it isn’t broke…why, I ask, does everyone want to change the recipe⁉⁉⁉ Less expensive ingredients are not being used‼‼‼ The 🍞bread is indeed becoming more and more expensive to bake due to the high cost of egg white powder‼‼‼And prices of all these ingredients are at least 💵💵double here in 🇨🇦Canada🇨🇦‼Ouch‼ Everyone, hear me, playing with an ever increasing quantity of ingredients is not going to bake a better loaf of bread‼IT WILL SIMPLY Just costs us more‼💵Follow your taste buds…stick to the loaf you love the taste of‼Keep your baking costs down you will bake a lot of bread…it is the best part of Keto/carnivore WOE‼ I, am not even considering trying bamboo or odd ingredients. As a matter of fact, watching this video..I realize I have been omitting the psyllium and I still bake a perfect loaf of delicious light as air bread‼🍞🍞🍞 For a variation…I add 2 tsp Now better stevia powder to the batter and when I pour the batter into the baking pan…in blobs and clumps…I very generously, heavy handed sprinkle cinnamon throughout! The bread remains ULTRA LOW CARB and wonderfully delicious as a cinnamon sweet treat loaf of bread😋😋😋‼🍞 Time for a tall glass of homemade 🧊🍋ice lemon tea. Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
I have to confess I often swap ingredients in recipes. Sometimes I need/want to make something and I need to be able to use the ingredients I have on hand. I can put up with a not perfect but acceptable outcome in order to use up something just past its 'best by' date or to make it now not 3 to 5 days in the future. Its important to know how a similar ingredient differs, hence the questions and experiments when there's the time as well as interest.
Oops, picked the wrong upload date apparently, I wasn't even done adding the cards and description box info. Hope you enjoy my Saturday video a day early. It's been a crazy week!!!
Whew 😂 Glad You explained!
I have a bit of trouble knowing what day it is & when I saw You in my feed when I think it's Friday 🤔
Made my head go cocked like a dog hearing a strange sound 🤣
But now all is well again. 🤩
Thank You for all Your hard work dear Alycia 😍 You are brilliant 🏅💎
May You & Yours be blessed More!!
The thing about psyllium is it acts like gluten in baking. It creates a gel, which can hold the dough together and make it elastic and able to hold the bubbles formed by the yeast. Bamboo fiber does not have that characteristic.
Since the bamboo fiber is more costly, I would stick with the psyllium. The taste was good with psyllium and the flecks made it look more like a bread IMHO. I primarily swap bamboo fiber for coconut flour as I don't like the taste of coconut flour; it works great for that. I guess if you just wanted to experiment, I wonder if cutting the allulose might be helpful. I wonder if the bamboo fiber browns more. I appreciate that you are still experimenting. It seems like only you and Chris Cooking Nashville are still putting out recipe content. Everyone else has either gone to reviews of processed keto stuff or gone to unappetizing carnivore only concoctions. Somehow pickled pig brain jello doesn't cut it (just a joke, but not far off from some of the stuff being put out).
I agree with you… for the record I gave up on allulose…it baked my bread so dark…I kept decreasing the allulose…and still only using 1/4 tsp it almost burnt my bread. And my oven runs hot…I bake my bread at 325F for 20 minutes. And it comes out of the oven immediately. If it bakes 21 minutes it will burn….but it is delicious‼🍞🍞🍞🍞🍞
This is what works for me‼🍞🍞🍞🍞
Gladys🇨🇦Toronto🇨🇦
That's kind of where I was going with the bamboo to see if I need more for the one ingredient then try to replace others with the bamboo as well if that turned out well. It's a process in the making!
@@gladysobrien1055
Sounds like Your oven may run hot. ?
Mine does so I bake at 10° less for a shorter time.
Also I think altitude has some bearing on things... ?
I am at sea level.
I think the allulose plays a key role in not just browning but also keeps the bread from choking ppl as it comes out like memory foam without allulose. ?
But if You like it the way You are making it, that is all that matters for You & Yours 😍
@@PinkLady54 🍞🍞🍞I think it is great… the bread does not shrink…uses less 🔌‼
thank you for all the hard work that you do
You're welcome!
I will have try this one, love how much time you take to explain. You are an amazing teacher and so easy to follow, coming up with great Keto recopies is not easy and you do it perfectly!
Aww thank you!
See Victorias keto kitchen channel
She’s an epileptic and is constantly testing ingredients & recipes
She uses bamboo fiber for one of her baking mixes. She tries to make mixes to be used 1:1 for typical baking mixes
Thank you
Hi Alicia not sure if you’ve seen Bamboo Love channel
She uses a bamboo and psyllium husk flour mix to make many recipes. If interested maybe you can get some ideas? I’ve tried many of her recipes and they are great. I’m making your nilla wafer cookies this weekend so excited ❤
I haven’t had much luck with your egg white bread, so gave up. However seeing that beautiful loaf inspires me to give it another go. However, I have psyllium husk, so will just make your original recipe. I absolutely love all of the tips and recipes you share and appreciate you so much!
Yeah some people have given up, think it has to do with climate or something. I hope it comes out for you! Thank you for the comment!
Very very humid here all my life.. and I think you are right.. depends on if you live in a dry climate or humid.
Thank you! I'm also a pastry chef, would love to make and sell keto pastries! Have missed you!
Hi fellow pastry chef! Could be successful in a well populated area!
I enjoy this type of video 😊
Glad you enjoyed! Thanks for the comment!
Thanks for the experiment, Alycia! ❤
You're welcome!
Love watching as you experiment. I have full confidence that you will become the Queen of Keto through all of your willingness to experiment! 🥰❤️
Aww thank you!
This is great! I just love learning from you. Thank you!
Aww thank you! You're very welcome 😊
Nice work, Alycia! Yeah, I was surprised by the Friday upload. My initial reaction was that I had the wrong day of the week. LOL!😂
Thanks! Lol yeah I was surprised too when I started working during Vanns nap and saw the video stats. Oops, lol.
You are the best! Thanks for thoroughly explaining your experience with ingredients and process when experimenting. (Btw I’m guessing you’re bakery is taking off-fingers crossed?)
I can’t tolerate psyllium husk so I hope your bamboo fiber bread experiment is perfected. Your recipes come out perfectly when I do not deviate from recommended ingredients or technique and ALWAYS are delicious! My sweet tooth thanks you! I never miss a video.
@joanschwertle6197
Check out Victoria's Keto Kitchen, you might find some recipes you like.
Aww thanks! I will definitely be trying some more experiments! So happy you enjoy my recipes! You're very welcome!
This was so interesting! I hope you do this again and keep experimenting. I'm still searching for a Holy Grail low carb/psmf bread
Thank you!
Thank you! Will do!
I love your egg white bread, that is my go to when I make loaf bread. Not sure I’ll try bamboo fiber in yours, I don’t want to alter your recipe. Although I do use a bamboo “flour” mixture as a replacement for wheat flour and things turn out fairly well.
And your desserts are fantastic!! Thank you for all you do. ❤
Yay, so glad you enjoy my bread recipe! Thank you, you're very welcome! 😊
Thanks for testing 👍👍👍, dear Alycia❣
You're welcome 😊
I have Bamboo fiber and was trying to figure out how to use it without jacking it up. I really appreciate you and your channel. Bamboo fiber is so helpful🎉❤
Thank you Alycia.
You're welcome!
Thanks for sharing. I always seem to get a new tip every time I watch your videos. Love how you explain what the ingredients do in the recipe.
You're welcome, I'm glad I can help!
@@KetoUpgrade I wasn't able to make a comment earlier about your tip about buying Lakanto at Big Lots. I went and stocked up when they had the sale too. Thanks so much for passing that along. I live in a fairly small town so it's pretty expensive at other stores. I never thought to look there before.
@@LindaG-r9h glad I could help!
I make the keto bread, from Victorias keto kitchen, and her bamboo keto flour, it tastes super delicious, and it doesn't take the same exact ingredientes as yours. Her is with almond flour too, that bread is out of this world, I make it every week...
Thank you for letting us in on the experiment, I believe acacia fibre is the same thing as gum arabic which is widely available from ethnic stores in the UK as an edible gum, cheaper than buying the 'acacia fibre' though you would have to grind the resin pieces in a spice grinder. I bought some originally to try making watercolour binder but since it was food grade I also used it in a couple of recipies and probably will again once my current fibre supply gets used up. I also tried oat fibre, didn't work for me at all.
Interesting, thanks for the info! You're welcome! 😊
I’ve seen it recommended for bamboo fiber to work. The best is to do four parts, bamboo fiber, one part psyllium husk, and that seems to balance it out. Don’t know if you’re interested in trying that but let me know if you try it and if it works.
Great video! I definitely want to try this but I have to order some allulose first. Mostly use a monkfruit/erythritol blend for baking
Thanks! That's all I use too but allulose is great for custards, caramels and definitely the best keto ice cream, which is my favorite dessert! Hope you enjoy!
Hi, I love your channel. I was wondering have you ever attempted to create a dinner roll recipe?
I haven't specifically but you can put this batter in muffin pans and get a kind of dinner roll.
Thanks for sharing ❤
You're welcome, thanks for commenting!😊
Hi Alycia,how about using coconut flour since it also absorbs lots of liquid? I dont stomach psyllium husk well so wondering if coconut flour might be a goud substitute 😊
Problem with coconut flour is it browns very quick as well. So with the allulose I'm not sure if it would brown too much before the bread is done. I think the bamboo would work in a higher amount, gonna be trying more experiments.
Hi Alycia thank you for this video I was wondering if it would work with Bamboo Fibre. May I ask please what is the ratio. amounts you use for making the larger loaf for your store . I have brought some large tins like yours and preferr a larger slice also . Thank you so much for helping us all . I gave up on the egg white protein bread because it was either yuk tasting or like so choking when tried to swallow . By adding the extra allulose and yeast has made such a difference . Thank you so very much .♥️♥️♥️♥️
You're welcome! I just usually make a 6x batch but make 5 loaves out of it. I put an extra 90g of batter into each pan. So its 1 and 1/5 batch per loaf. I also make buns and such so I always make at least a 2x batch and will make a big loaf then buns or breadsticks with the extra. Glad you enjoy my recipe! Thanks for the comment!
What size are your bread pans? They seem quite large
Oops you did mention the size in the video so no need to answer
Is the structure strong enough to add maybe flax meal etc.?
People have added all sorts of things to the bread batter. I would just stay away from too many wet things.
Will Allulose work with the active yeast?
No
@@KetoUpgrade will regular sugar work? Can’t afford anymore add ins. I am t2 diabetic
@@darleneroach2848 yes or honey or maple syrup.
I always enjoy your videos and appreciate your efforts ❣️
Bamboo love bakes with bamboo fiber and psyllium husks, her channel points out the ratio.
Thanks!
Instead of the heavy cream powder could you use frozen butten shreds as the fat?
Indigo nili did a video doing it with my recipe and it worked.
Alycia, I think you have too much Allulose in your bread, and that's why two things are happening: it's darkening too much and it's pooling on the bottom. I use two tablespoons in my bread, and it comes out a beautiful shade of light brown. Did you give this a try?
She doesn't just add it for the browning, but it also holds moisture in the loaf to make it less "choky" for her.
@@kdove2110 yeah, I think it may be holding too much moisture, but I get what you're saying 🙃
The extra allulose does make a much softer loaf and make the bread less choky feeling and it's what my customers are use to. I tried a bunch of different amounts when I first tested the bread.
Hi, I'm in Australia, I have full cream milk powder, will this be similar / same as what you use? Tku.
Yes, should work the same!
♥️🥰❤️
🎉❤
❤❤❤❤❤😊😊😊😊😊😊
I'll bet if you cut the bottom off your bread, put it in the food processor to turn ig into crumbs, and dehydrate it out or bake it to dry it, that part might make good panko crumbs.
I've tried salvaging messed up loaves and it us just so dry when dehydrated, never wanted to try selling or eating it.
ABSOLUTELY the Bamboo fiber works…try Victoria’s Keto Kitchen, she has dozens of recipes …save your time try them.
I don't watch other keto baking channels. I figure out my own recipes and this bread is my own recipe I'm working on, that my customers love.
@@KetoUpgrade
All respect…Victoria is a beautiful Christian Pastor’s wife, she studied, found the distributor for Bamboo Fiber. It didn’t exist on Amazon until she put in the work.
IMO, if you use a base recipe, and make your own tweaks, still respectful.
My thought, think of how much $$$ you would save.
I still watch you, use your recipes, I try them all, never know what’s the best til you try. Thank you for you videos, recipes, and personality. Much respect…I’m still watching OH, your fudge recipes…OH MaMa!!! I made a peppermint flavor…WOO HOO thank you.
@@KetoUpgrade, what I love about you is that you are blazing your own trail!!! I always know your ideas are original and not just another copy of everything else out there.
You used your bakery knowledge and expanded on it to be low carb and never settle on a recipe until it's delicious. So many keto recipes out are just gross, if a person comes from a background of eating good food, instead of packaged processed stuff.
What amazes me most though, is you share what knowledge you found with the world, instead of keeping it to yourself. Because of this I have been able to make my own creations.
Thank you for what you do and for all you have given us!
I have made this type of bread many times and its hit of miss as to the results of what you get once the bread bakes. Its also a lot of work. I proof my bread in the Microwave. I will put a cup of water in there to heat it. Once the water is heat, I then put the bread in there, and the microwave retain the heat with the door is close. Great for proofing.
Yeah I've got it down after a few years. I think the weather plays a part in the final outcome also. Glad that proof8ng method works for you.
@@KetoUpgrade I agree. I have used the Acadia fiber with the egg white protein powder, and it worked well. I mainly make this bread during the winter months.
I think it is great that you continue to experiment. I saw someone say to you on why you should leave your original white bread alone which makes sense. However with Keto baking that it is like the wild wild west...we are still just at the beginning of what is possible. And so it is great that you continue to try new ingredients even if in the end you do evolve into it or not.
By the way, the longer we live...the more we learn how there is so much we don't know. I honestly believe that with time...delicious rice for low carb to carnivore people will be 'discovered'. And I don't mean where we create these rice like or pasta like ingredients either. The creativity of recipes will continue to be explored into.
P.S. I love meats yet I do feel as we continue to evolve as humanity, so will the animals' consciousness which will make us want to not eat them. While there is that whole cycle of life bit in the animal kingdom...I feel we will be eating less meats in coming decade...even with carnivore. We will likely evolve from the past theory on how the priminative ate without needing grains.
And maybe we will explore more into bringing better quality to our ingredients in the USA. And it's likely that americans in a mainstream way eat more nutrient dense menus. The food industry and restaurant industry will go into a huge shift. They will either drop away or go with the time and recreate. BUT for now...this is all it is. So until then, we have what we have right now. LOL
🌟🌟🇨🇦Acacia fibre $20/4 ounces=not worth it‼
🍞🍞🍞Alycia, your original bread recipe is keto 🍞🍞🍞perfection. If it isn’t broke…why, I ask, does everyone want to change the recipe⁉⁉⁉
Less expensive ingredients are not being used‼‼‼
The 🍞bread is indeed becoming more and more expensive to bake due to the high cost of egg white powder‼‼‼And prices of all these ingredients are at least 💵💵double here in 🇨🇦Canada🇨🇦‼Ouch‼
Everyone, hear me, playing with an ever increasing quantity of ingredients is not going to bake a better loaf of bread‼IT WILL SIMPLY Just costs us more‼💵Follow your taste buds…stick to the loaf you love the taste of‼Keep your baking costs down you will bake a lot of bread…it is the best part of Keto/carnivore WOE‼
I, am not even considering trying bamboo or odd ingredients. As a matter of fact, watching this video..I realize I have been omitting the psyllium and I still bake a perfect loaf of delicious light as air bread‼🍞🍞🍞
For a variation…I add 2 tsp Now better stevia powder to the batter and when I pour the batter into the baking pan…in blobs and clumps…I very generously, heavy handed sprinkle cinnamon throughout! The bread remains ULTRA LOW CARB and wonderfully delicious as a cinnamon sweet treat loaf of bread😋😋😋‼🍞
Time for a tall glass of homemade 🧊🍋ice lemon tea.
Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
Thanks!
I have to confess I often swap ingredients in recipes. Sometimes I need/want to make something and I need to be able to use the ingredients I have on hand. I can put up with a not perfect but acceptable outcome in order to use up something just past its 'best by' date or to make it now not 3 to 5 days in the future. Its important to know how a similar ingredient differs, hence the questions and experiments when there's the time as well as interest.