Honestly, you have to be a millionaire here in USA to use keto chow very much!! It’s good but…..no thank you! 😜🥳 You are a joy and pleasure to watch! Thank you for sharing yourself on RUclips ♥️♥️♥️
Anita...I bought a quart of what I believed a quality brand of EGG WHITES.... I put the 6 cups of the boxed egg whites in skillet and "Pee-YHEW!!!! I have never smelled fresh egg whites be anything but FRESH. So, like you.... I tossed the liquid store bought egg whites and opted for a dozen of FRESH EGG WHITES... I also put a nice coating of coconut oil on the INSIDE of my Ceramic skillet.... It was SO much easier when cleaning. Also I did not stir the egg whites very much as I cooked them on low....so no heavy sticking to skillet when cleaning. I WILL ALWAYS USE FRESH EGG WHITES.... Great video..
When beating the egg whites I was told to beat to soft peaks and then add cream of tartar rather than add it at the start. This method always works for me.
Your seasoned Italian bread looks amazing! The added powered bone broth worked too. Thank you so much for giving us a shout out. I can't wait to see your pulled pork casserole too
You are so welcome! I'm glad you saw the video today, I had told you Sunday I think but apparently I no longer have any idea what day of the week it is, lol!
Wendy & Harry’s video’s are so much fun. Harry is very good at making their video’s that are really little movies…”yes indeed” 😉 However Anita, love your video’s too!
I love to watch Wendy and Harry. They have expanded my repitoire! But seriously Miss Anita you, Indigo Nili and Janet Greta have made me think outside of the box also. You all always inspire and encourage me. I'm sure the rest of your viewers feel the same. So glad you wee able to get your supplies in! I'll have to look into some powdered bone broth. 😁
ANITAAAA!!!! Thank you so much for your psmf bread recipe!!!!! I made your base recipe version the other day…. And OMG!!!! It is BY FAR the best in taste and texture that I have ever tried!!! It didn’t have that spongy texture but fluffy as freshly made white bread ! AND I love to soak up gravy with my bread which the psmf bread never did … except yours!!! I LOVE LOVE LOVE your version of it!! Thanks for your creativity and not giving up until you created this piece of deliciousness!
👋..I made your Italian bread! I put some of the batter in the long bread roll forms..(sorry do not know what there called) anywho..I chopped up jalapeños and let them dry out a bit, and added some dehydrated powdered butter on top(just a sprinke..less than a tablespoon) with the xtra Italian seasoning...absolutely delicious 😋 Thank you once again.
I had to come back and tell you that I just made this loaf and 2 buns. Followed your recipe to a T, although I did add some flaky salt to the top since I suffer from low BP and the doc suggested more salt. This is a game changer for me. I am waiting for the loaf to cool, but I did gobble down a bun. So, so good. Not dry in the least. Thank you, thank you, thank you.
I put 4 to 5 long wooden skewers in my bread batter instead of the center slice. This allows steam to release and gives the batter something to crawl up on, like an angel food cake does. It also helps to keep it from collapsing too much while cooling.
@@KetogenicWoman hi Anita dear. Do you think she means horizontal or vertical please? I'm not the sharpest tool in the shed when it comes to the ketogenic baking? Thanks so much beautiful friend.❤❤❤
Thank you for sharing your creativeness. I love your humor, it’s very similar to mine and I’m an introverted analytical like you seem to be. Great organization and thank you for always including your recipes!!!
I just made this wonderful bread and Amazon delivered my Cuisinart electric knife just as the bread was cooling. I got 20 slices with the knife thereby reducing the macros to 20 calories and .5 of a carb per slice...life changing for PSMF for me...now to make that sous vide roast beef sandwich, so happy.
This looks wonderful. A nice change from the plain bread, which I am addicted to. Can’t wait to try this recipe. Im with you on the Keto Chow. I can’t believe how much it costs especially since you then have to add butter to it! Way out of range for this retiree’s budget!
Anita, I made rolls the other day using 96g beef protein powder plus 1/2 cup egg white protein powder with 2 cups egg whites in lieu of the 1 1/2 cups. The texture was much like a real bread. I could not believe the difference it made. I have been watching Loving it on Keto and the Keto Chow that is used--so expensive even here in the states. I looked up the first two ingredients for both the beef base and whey base Keto Chow uses, did a little bit of research and made my own bases for use with the PSMF bread. Thank you so much for doing these videos--you are such an inspiration!
I think adding the beef powder makes this bread softer! I am going to play around some more with this! Thanks for the tips! PS I didn't see this comment until today because RUclips held it for review, not sure why!
I’m going to try this as soon as I get all the ingredients. Thank you so much for being so real. You are easy to watch because of your lovely personality. 👏👏👏
Hi ketogenic woman I tried your pull away, pizza bread and that turned out real good so I’m trying this Italian loaf and I like your simplicity your very engaging and authentic natural so I’m new to subscribing I look forward to following @ketogranny’s Way
When I measure egg whites my rule of thumb is 46 grams per egg white. If I am using 12 eggs then I look for 552 grams. Can't wait to try your recipe, Anita.
I just used this recipe to make pizza sooo good. I didn't used cheese but sundried tomatoes, basil, chicken and turkey pepperoni. I don't know how to add a photo. But thank you again. This bread is a staple in my house!!!
Windy yes indeed. 😊 I have only made your noodles and wraps (Love them) for my big burger cravings, this recipe sounds so good and turned out so well, I am definitely making it.
Yes I agree occasionally get really stiff peaks and sometimes their soft! So don’t know why that is. But looks amazing thank you for all your great tips really appreciate it ❤️
I believe the « weird » shape comes the uneven heat distribution. The cookie sheet prevents some of the heat to reach the middle and relatively more heat attained both extremities which made the loaves raise more laterally. One could try put both closer in the middle of the sheet or use two similar sized sheets.
Anita, I just made the PSMF bread for the first time. It turned out wonderful! I followed your directions and helpful hints to ensure it would rise. Just a life saver for me. I'm going to try the hearty Italian bread next. Thank you so much!
Great idea using the bone broth! I was looking through my pantry and got inspired by you and Wendy and added some maple extract to the egg white powder as well as some pumpkin spice seasoning… we‘ll see how it turns out! Love & enjoy your videos by the way!!
@@KetogenicWoman mmhhh!! I made one pie shell out of it and filled it with Maria Emmerichs Hard boiled egg pudding … deeeeelishes!!! Have you ever tried out her egg pudding recipe?
Hi Anita, I am loving your Channel. I thought I would mention you can probably find egg white powder at a reasonable price at a health food store. I live in a small town in BC and I can get it in 2 local health food stores. No luck with allulose yet.
That is awesome for you! I have actually checked all the ones in my area and nothing! But I'm happy with iHerb for now! Plus they have allulose so bonus!
Ashcroft here, I've had to order most everything online. We do have a health food store though. I must check it out. I just ordered nutritional yeast on amazon for 8.99 free shipping. Thanks for the tip🇨🇦❤🙏
It kills me to lay out $55 at one time for the egg white powder, but doing that and getting five pounds is so much cheaper per serving than the smaller packages . I think it will make about 40 loaves of the protein bread, so it’s worth it
I’m also from the Valley and I had the same issue with my egg whites, I think you are right about the humidity we have right now that it’s affecting the egg whites. It’s in the oven now, hopefully it turns out.
Okay! I rewatched the video and we made the bread together today. I added 1 tbsp toasted sesame seeds to the toppings. Only problem was my own fault. You used 2 loaf pans so I halved the recipe for 1 experimental loaf. My regular size loaf pan = a very short loaf lol. But tasty 😋. Looking forward to trying again. Thanks Nita.😊
Anita, living in TX on a lake the moisture is relentless and I’ve never been able to get stiff peaks no matter what I try. I always put 1 tsp Xanthan gum and 2 tsp baking powder. It gives it a nice lift and I get bread that really resembles wonder bread from the store. I also add all the extras like you do as well. Try it one time and see what you think. ❤️
I make Wendy's version using a good quality poultry seasoning instead of the Italian. I add Redmonds seasoned salt and a bit of regular Redmonds seasoned salt with double the garlic powder. In Akron to the nutritional yeast on top, I add everything-but-the-bagel seasoning. It is incredible when I toast the bread and add some butter! I factor in that added fat on my PSMF days!!
I have been completely absent from any of these egg white bread videos. As a carb addict, I find that substitutes lead to the real thing. However, I am diving in on this because My family would love to eat sandwiches. We haven’t had bread in the house for over a year so hopefully this will pass the test! Thank you Anita you look great btw!
Thank you so much! So far I am not feeling like I need actual bread but I do understand the pull of addiction which is why keto ice cream is a danger zone for me!
I love your mixer with glass bowl, I wonder whether I can steam it instead of baking. I have a small steamer & a small Dash air fryer. Will try both. My 300 Sq feet studio apartment doesn't allow me to have too many kitchen tools.
If you ever have another "allulose emergency" will see if I can ship you some as a gift via Amazon, Wallmart or Netrition. What you had to go thru was nuts. I lesser woman would have collapsed in defeat. Go Ketogenic Woman.....your rock lady!
I didn't realize you live close to my favorite city! I used to live near Port Angeles, WA across from Victoria, back in the 90s. I went to Vancouver several times and fell in love with the city. It is so beautiful with all the water and mountains and wonderful Stanley Park!!
I have been to Port Angeles, such a beautiful gem of a spot! I do love Vancouver and grew up here but will be moving to a smaller quieter place in the next couple years.
Have you had decent results freezing this? It's looks great, but I cook for one.. Btw, thank you for trying this stuff and showing us the results. I'm going right for the modified version and won't have to waste ingredients on learning the hard way. Your channel is so helpful.
Yes I have, I freeze these bread recipes all the time. Also don't be afraid to just make 1/2 the recipe. Before I got my big mixer, I was only able to make 1/2 the recipe due to the size of my beaters and the bowl and that turned out perfect.
So...I will have to try this recipe...I am happy with the version of bread I make in general. Haven't done the Italian yet. I cannot use xanthan gum. Does not agree with me and others in my family. I use a TB Gelatin to stabilize instead of xanthan gum. It works great. Thank you for all you do. Love your channel. Calming vibe and space for me.🍞
I buy my egg white protein powder from IHerb, Amazon’s.ca price is insane! If you put your egg white powder on top of your batter and just press it down a little into the whites you get almost no cloud effect when you turn your mixer back on😉. Love your recipies ❤️
Wow with the population of Canada and so hard to get egg white powder at a decent price - loving the new take on the recipe and will be trying it thank you
@@KetogenicWoman made the bread today - best one I have made Thank you Thank you Thank you - I did use chicken stock powder instead because that is what I had in the pantry
@@inglis7086 I bet chicken stock powder would be awesome, in fact this is making me think of using poultry seasoning and having a casserole made with sausage and the bread, like a turkey stuffing! Yum!
I live in a very humid place and sometimes my egg whites don’t stiffen. I thought I was doing something wrong. Thanks for the idea of using xanthan gum. When it’s soft peaks it makes such a dense bread.
Sounds great, I'm gonna try this and make some buns for my bisonburger today. I have been experimenting a little bit with different things with different things with PSMF batter also.. But I hadn't thought about using some of the powdered bone broth I have some so this is a great suggestion thank you. A friend of mine gave me a few packets of it and when I mixed it with water I found it kind of annoying because it didn't matter how much I mixed it it didn't really dissolve all the way so this might be just the perfect thing for it. So fun!
I love your videos - I have been wondering where you live - now I know we are in the same province, and you are in the lower mainland I’m guessing - so same availability of ingredients….. I’m in the interior! It’s so helpful to know where you get everything….
It's like marangue bread, amazing it works this well, I'm sure the spices and yeast help to make it taste more real. I'm not carnivore or keto but I'm very interested what things you can make that don't seem like meat but still work with the carnivore diet. Same with vegan diet, it's fascinating to see people experiment and make vegan food that is like meat or cheese.
For the bone broth protein powder try heating your water to 140° f or a little less and then try mixing it in. If water is too hot it will often cause protein to lump.
Try putting it in your blender to blend it. I always used my single cup ninja to blend my coffee when i added mct oil. Just be careful when taking the lid off because off the heat.
You could try putting the metal pan in the oven first to preheat as well, then put the filled silicone pans on them to bake. Might help with the shape and heat dispersion.
Hi...love your channel... in regards to your whites not stiffing up as usual.. the sound of your mixer doesn't seem to be fast enough. Maybe because it's through the video. Just a thought. Thanks for sharing!!
It's interesting that you say that because I have it at top speed and I also wondered if it was really going at top speed. I need to go over to someone's house who also has the mixer and see what theirs is like. BUT it's been that way since Day 1 and was whipping them up fine before. Always something!
Mine was similar to Styrofoam but once again you're going to make me try again. I don't do well on PSMF - too much eating for me. I'm very sensitive to blood sugar/insulin spikes. But I would like a bread substitute that doesn't raise my blood sugar and all the nut flour based breads do that to me. I do love my chaffles though. Xanthan gum is key to texture in a lot of flourless recopies - when I make the cream cheese and egg noodles ( Melissa Sevigny's -ibreatheimhungry -recipe, but I thought you did one very similar) I put about an 1/8 of a tsp. in and the texture is excellent. I'm sure it is the gel effect that helps with the eggs whites when it's humid - egg whites hate humidity.
Well if you want to try one more time, this loaf was quite good! I also can't do the nut flours, I get cramps so having this option for pizza and buns is nice.
I think that if you fill up your molds only half full, the rise would be supported by the sides of the mold and you would get a more "normal" bread shape. Just an idea...
I use baking powder instead of cream of tartar for my egg whites. Not sure if changes the texture of final product, but it's cheaper than cream of tartar on it's own.
@@KetogenicWoman Yes, in the whipping part. I just got my egg white protein powder yesterday, for the first time. My first batch was awful, I definitely overwhipped in the protein powder, it was like when you melt marshmallows for rice krispie cake. But just made a loaf, using the baking powder in the 1st step. It turned out great, it's close enough to bread for me. You're looking slimmer by the way, happy for you!
I tried this recipe today and I’m not sure exactly where I went wrong, but after I added the beef broth mixture my lovely stiff peaks disappeared and it was like I poured water on them the batter just turned into something like a thick pancake batter almost so I wasn’t sure if I should continue to beat it because there was nothing new introduced that would create stiff peaks and the egg whites had already been to that point and I don’t think you can recover once they deflate ? I then added the 2/3 cup egg white powder and just mixed it in and I thought well since they have already deflated might as well add some egg yolk powder and butter powder because it makes for some lovely soft bread, I resisted adding the buttermilk powder like I add in my normal bread because I figured it already had the beef broth for flavour. Currently it’s in the oven I made 🥖 baguettes 🤞🏻and I cut some diagonal lines in them but very shallow and I sprinkled Italian seasoning and nutritional yeast on top. I wish I could post a photo on here. I’m currently waiting for the 30min. Cool down period in the oven to be over, I’m trying to give them every possible chance at not deflating into pancakes but if they do we will still use them. I’m making them to make a delicious bruschetta today. I just picked a dozen vine ripened tomatoes from my indoor tomato plant that’s growing in nutrient rich water, in our living room of our apartment. I also trimmed a bunch of basil from a basil plant that I’m also growing in water. So I’m going to slice the baguette and toast it in the oven and then spread lots of whipped garlic butter and then I’m going to add a tablespoon of minced red onion and the chopped pieces of tomato and sprinkle chopped basil all over the top and add some soft crumbled cheese and then drizzle with some very good balsamic vinegar then I’m going to cut them into triangles and serve. Pretty sure I can make meal just with that!
Oh I am so sorry! Is it possible that the beef bone broth had fat in it? Or some other ingredient like that? I hope you are still able to use your end result!
@@KetogenicWoman thanks for the reply. Yes actually they turned out pretty flat but I plan to use one of them for bruschetta so I’m going to hopefully be able to slice it open probably use the electric knife because I have so much better results with it when cutting my bread loaves. Then I’m going to toast it and I’m sure it will toast beautifully and then I’m going to add garlic butter, a tablespoon of minced red onion(hubby doesn’t like the chopped onions and this way minced will add the flavour and be spread over the entire loaf) and then slice up my homegrown indoor DIY Hydroponics vine ripened cherry tomatoes chopped up and then I’ll chop up my homegrown basil that I grow in a 4litre jug on my windowsill in nutrient rich water only. Then I’ll add some soft crumble cheese and then a drizzle of some aged balsamic vinegar(I’ll just be selectively adding drops more then a drizzle because it’s like a high sugar content and we don’t need that but I have to add some)😉🥰 I’ll post on your Facebook page my loaves. Also I have a tip for the mesh pans that I discovered recently and I’ll post on your fb as well.
Thank you Anita great video! I would love to have keto chow but it’s so expensive for me I agree You have to be a Millionaire to afford it ! So this is a good sub for it I am in states have to look for good beff powder broth !
Thank you Anita for this amazing video as usual! Very informative! What’s the macros roughly with the bone broth powder and everything else? Also how many slices would you get in the one loaf? Ths so much ! I’m sharing it with everyone here in Australia!❤️
This is what I get in carb manager based on 10 slices per loaf, but sometimes I get 12 slices or more. That is without the bone broth powder, so that is going to be close since there is no fat or carbs in the bone broth. I would count an extra gram of protein maybe. CALORIES: 40TOTAL FAT: 0g,CARBOHYDRATES: 1g FIBER: 0gSUGAR: 1gPROTEIN: 8g Thanks for sharing, appreciate that! ❤😍😘
What strange coincidences, I had the same problems with the same bone broth and I ended up dumping it. I also get my allulose and egg white protein powder from IHERB. I have found their prices to be very reasonable.🇨🇦 Thank you for the nice video on the bread. I tried the original recipe version yesterday and it was boring, I’m going to try your version today
My bread always splits on the side that’s closest to the oven wall. Sometimes I try to prevent that by switching their positions halfway through baking.
I have resisted PSMF because it made no sense to me until I heard aomeone finally explain what it really is and how it works. So Im researching all the PSMF recipes I can find. I kniwxyou have a fair amount of PSMF recipes. Im trying to get more precision PSMF recipes because I cannot afford the classes Natropath kato kitchrn does to do their program. So thanks for these PSMF recipes. Im within 30 pounds of my goal weight and decided it was time to do this within my carnivore lifestyle. ❤
I tried making the bread for the firs time tonight, (without the Italian seasoning) and with some xanthan gum. It rose beautifully and I cooked it for 40 minutes then let it set for 15 minutes. It shrunk up something terrible and feels damp inside. I'm guessing it didn't get completely cooked? (It tastes pretty awesome, though!)
It should be baked at 325 for 30 minutes (or 40min if using it all in one big loaf). It will shrink somewhat but it should not feel damp, just soft. So maybe not enough egg white powder maybe? I'm glad it tastes good though!
@@KetogenicWoman It shrunk to about 1/2 size. I'm going to give it another try tomorrow and omit the xanthan gum and add more egg white powder. My egg whites may have been too cold, too.
@@KetogenicWoman I tried it again today and had much better success. I used the carton egg whites and let them get to room temperature. I omitted the xanthan gum and increased the the cream of tartar to 2 tsp. I also added 2 Tablespoons of wheat protein isolate 8000. I baked it for 40 minutes at 325F (I have a 12 inch loaf pan), let it sit in the oven 15 minutes after turning the oven off, then let it cool completely in the oven with the door propped open. I wish I could send you a picture! The loaf was beautiful and have very minimal shrinkage. Love it! I also used the deflated bread to make some bread pudding. :p Love your recipes and inspiration!
This looks great! You only need to be a millionaire in the US to afford Keto Chow. I have never tried it. I'm sure I would go into hoarding mode if I ever bought it. I wouldn't want to use it up too fast.
How do you know if you overwhip them? My mixer seems to get them to stuff peaks a lot quicker then everyone else so then I’m worried I didn’t whip long enough but then I’m afraid I whipped too long. I did one of Wendy’s with the beef keto chow and I think I needed to cook it just a little longer Because the taste was there but a little to moist. I’m still throwing out alot of the bread or giving it to the chickens lol. I am going to try one more time. I didn’t make you canolli PMSF and it was really good
The overwhipping warning is after you put in the egg white powder. You want to gently mix until the powder is just incorporated. The chickens must love you!
@@KetogenicWoman yes they do. They come by the door and want more and they get pretty loud sometimes. My husband all’s our Rooster “Boy” and now he is actually coming up to him for food when he calls him.
I know this was from 8 months ago but I had a loaf come out weird and I dehydrated it in the oven (150C for 50 minutes? Maria Emmerich has a video). Then pulverized it in the food processor and made PSMF Flour to use.
@@KetogenicWoman It's actually the Great Lake beef gelatin, sorry, but it may work. I guess it might work if it's not super full of beef flavor. Otherwise stick to the beef collagen instead. I just mix it with water and let it solidify and plop a Tbs in my coffee and it melts with just a couple of stirs and no glumping.
Volume wise they hold the same amount, but the walls in the glass bowl are way thicker than the metal bowl so the bowl appears to be bigger. It is quite a bit heavier too.
Yes it definitely could be that, maybe it didn't whip enough for the humidity in the air. I have had to whip anywhere from 3 minutes only to 8-10 minutes. Egg whites are so picky!
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Honestly, you have to be a millionaire here in USA to use keto chow very much!! It’s good but…..no thank you! 😜🥳
You are a joy and pleasure to watch! Thank you for sharing yourself on RUclips ♥️♥️♥️
awww, thank you, so sweet! Thanks so much for being a fan! ❤
Anita...I bought a quart of what I believed a quality brand of EGG WHITES.... I put the 6 cups of the boxed egg whites in skillet and "Pee-YHEW!!!! I have never smelled fresh egg whites be anything but FRESH. So, like you.... I tossed the liquid store bought egg whites and opted for a dozen of FRESH EGG WHITES... I also put a nice coating of coconut oil on the INSIDE of my Ceramic skillet.... It was SO much easier when cleaning. Also I did not stir the egg whites very much as I cooked them on low....so no heavy sticking to skillet when cleaning. I WILL ALWAYS USE FRESH EGG WHITES.... Great video..
Wendy's videos are fun! And I've made a thing or two, but your recipes are so much easier to find and follow 😃
I totally agree with you. They are fun but I love these videos more easier to follow
Glad you like them! ❤
Easier to follow and find when I'm doing a search!!
Your recipes are so much more organized and easy to find. Plus I LOVE watching a fellow Canadian!🥰🇨🇦🙏🏻❤️🌈
When beating the egg whites I was told to beat to soft peaks
and then add cream of tartar rather than add it at the start.
This method always works for me.
If it works for you keep doing it!
@@KetogenicWoman
I only mentioned it because you
said you had trouble getting
your egg whites to thicken.
@@xaj1543 ah ok! Only sometimes, it's weird! I will give your method a try.
Your seasoned Italian bread looks amazing! The added powered bone broth worked too. Thank you so much for giving us a shout out. I can't wait to see your pulled pork casserole too
You are so welcome! I'm glad you saw the video today, I had told you Sunday I think but apparently I no longer have any idea what day of the week it is, lol!
Wendy & Harry’s video’s are so much fun. Harry is very good at making their video’s that are really little movies…”yes indeed” 😉
However Anita, love your video’s too!
Thank you so much! 😍😍
I love to watch Wendy and Harry. They have expanded my repitoire! But seriously Miss Anita you, Indigo Nili and Janet Greta have made me think outside of the box also. You all always inspire and encourage me. I'm sure the rest of your viewers feel the same. So glad you wee able to get your supplies in! I'll have to look into some powdered bone broth. 😁
Thank you so much for watching and your nice comments! 😍
I made this last night and it turned out great! Thanks so much! You're my new favourite keto RUclips channel! Great stuff. :)
So happy it turned out for you! Welcome to my channel, I'll be making new videos soon, just settling into my new place!
@@KetogenicWoman Looking forward to them. In the meantime, I'll be going through your previous ones. :)
ANITAAAA!!!! Thank you so much for your psmf bread recipe!!!!! I made your base recipe version the other day…. And OMG!!!! It is BY FAR the best in taste and texture that I have ever tried!!! It didn’t have that spongy texture but fluffy as freshly made white bread ! AND I love to soak up gravy with my bread which the psmf bread never did … except yours!!! I LOVE LOVE LOVE your version of it!! Thanks for your creativity and not giving up until you created this piece of deliciousness!
I'm so glad! I never thought it could taste this good to be honest! I'm glad people are giving it another chance!
👋..I made your Italian bread! I put some of the batter in the long bread roll forms..(sorry do not know what there called) anywho..I chopped up jalapeños and let them dry out a bit, and added some dehydrated powdered butter on top(just a sprinke..less than a tablespoon) with the xtra Italian seasoning...absolutely delicious 😋 Thank you once again.
Sounds great! The jalapeno idea sounds amazing!
I had to come back and tell you that I just made this loaf and 2 buns. Followed your recipe to a T, although I did add some flaky salt to the top since I suffer from low BP and the doc suggested more salt. This is a game changer for me. I am waiting for the loaf to cool, but I did gobble down a bun. So, so good. Not dry in the least. Thank you, thank you, thank you.
This makes me so happy!
Adding the bone broth powder to this bread has been a game changer for me. So glad you did that! Your BBBE bread is now my go to recipe. 🙂
It's so good! Glad you like it!
I use 350-369 grams of egg whites fro the carton and it works beautifully. Love your content.
I think everyone's got to get to their own magic number! Mine seems to be around 400g!
I put 4 to 5 long wooden skewers in my bread batter instead of the center slice. This allows steam to release and gives the batter something to crawl up on, like an angel food cake does. It also helps to keep it from collapsing too much while cooling.
Nice! So do you put them in sideways or up and down please? 🇨🇦❤🙏
I need to remember to try this next time! I have some of those skewers!
@@KetogenicWoman hi Anita dear. Do you think she means horizontal or vertical please? I'm not the sharpest tool in the shed when it comes to the ketogenic baking? Thanks so much beautiful friend.❤❤❤
@@misscndnwoman2177 Vertical up and down and I know this only because I saw a picture of it on Facebook!
@@KetogenicWoman that's great thanks so very much dear❤
You are truly amazing, I was eating that fresh slice with you lol. Have a wonderful day my dear. ❤🙏🙏🙏
You too! 🍞😍
Thank you for sharing your creativeness. I love your humor, it’s very similar to mine and I’m an introverted analytical like you seem to be. Great organization and thank you for always including your recipes!!!
haha, boy you nailed me there! Thanks for watching!
I just made this wonderful bread and Amazon delivered my Cuisinart electric knife just as the bread was cooling. I got 20 slices with the knife thereby reducing the macros to 20 calories and .5 of a carb per slice...life changing for PSMF for me...now to make that sous vide roast beef sandwich, so happy.
That is excellent work! I love the thinner slices too!
This looks wonderful. A nice change from the plain bread, which I am addicted to. Can’t wait to try this recipe. Im with you on the Keto Chow. I can’t believe how much it costs especially since you then have to add butter to it! Way out of range for this retiree’s budget!
It's always fun to try different things but not worth overspending your budget on it.
Thank you for savings me! When I tried to make PSMF bread it flopped 3 times before I found your version and guidance! Success!!!
Yay so happy to hear that!
Anita, I made rolls the other day using 96g beef protein powder plus 1/2 cup egg white protein powder with 2 cups egg whites in lieu of the 1 1/2 cups. The texture was much like a real bread. I could not believe the difference it made. I have been watching Loving it on Keto and the Keto Chow that is used--so expensive even here in the states. I looked up the first two ingredients for both the beef base and whey base Keto Chow uses, did a little bit of research and made my own bases for use with the PSMF bread. Thank you so much for doing these videos--you are such an inspiration!
I think adding the beef powder makes this bread softer! I am going to play around some more with this! Thanks for the tips! PS I didn't see this comment until today because RUclips held it for review, not sure why!
Beef protein? Is that gelatin or collagen or? TY!
@@ketayunketayun382 Beef Protein Powder not gelatin nor is it collagen powder. I purchased mine from Amazon.
I’m going to try this as soon as I get all the ingredients. Thank you so much for being so real. You are easy to watch because of your lovely personality. 👏👏👏
Thank you so much! ❤
Hi ketogenic woman I tried your pull away, pizza bread and that turned out real good so I’m trying this Italian loaf and I like your simplicity your very engaging and authentic natural so I’m new to subscribing I look forward to following @ketogranny’s Way
I think your videos length, POV and content are just PERFECT! PLEASE never change❣️❣️❣️
Thanks All!!
Awww thank you!
I think the recipe today would be great with a breakfast type sandwich on a keto day. Looked amazing!
I, as well as my entire family have been gobbling down this bread (and they are not Keto!). I have it on non PSMF days for sure!
I love your sense of humor and needed a good laugh which your outtakes provided at the end. Thank you for being you!
You are so welcome! Glad you enjoy the silliness too!
When I measure egg whites my rule of thumb is 46 grams per egg white. If I am using 12 eggs then I look for 552 grams. Can't wait to try your recipe, Anita.
There's definitely a wide range of egg white weights! It seems to me that it's a guide and anything between 400 and 600 grams is working for people!
Depends! Usually 33 gram for egg white .
Keep up the good work................it is so appreciated!!!
Thank you! Will do!
Thank you for saying the original bread was not good. I tried the cloud bread and thought it was awful. I’m going try your recipe.
Did I really say that out loud? The Italian loaf is my favorite so far!
You are the best! 👍Tnx for all the great cooking ideas.
Thanks so much! 😊
Where were you all my keto life?? Yes, my 3 first protein sparing breads were un eatable…I also almost chocked on it , and almost gave up on it !!!
I definitely like the bread with seasonings added. Just alone, it is quite bland. Have a great weekend Anita 🥰
Same to you! Stay safe my friend!😘
I just used this recipe to make pizza sooo good. I didn't used cheese but sundried tomatoes, basil, chicken and turkey pepperoni. I don't know how to add a photo. But thank you again. This bread is a staple in my house!!!
Wonderful! So happy you like it! 💗
I made your recipe this morning. I can't believe how wonderful and delicious it is. I love it. Thanks for all of the wonderful recipes you share. 👍♥️
My pleasure 😊
Yes, Wendy is good and their videos are so funny. Another one is I Don't Sugar Coat.
oh I'll have to check them out!
Windy yes indeed. 😊 I have only made your noodles and wraps (Love them) for my big burger cravings, this recipe sounds so good and turned out so well, I am definitely making it.
Yes I agree occasionally get really stiff peaks and sometimes their soft! So don’t know why that is. But looks amazing thank you for all your great tips really appreciate it ❤️
You are so welcome! The bread has a mind of it's own I think!
I believe the « weird » shape comes the uneven heat distribution. The cookie sheet prevents some of the heat to reach the middle and relatively more heat attained both extremities which made the loaves raise more laterally. One could try put both closer in the middle of the sheet or use two similar sized sheets.
Thank you for your insight!
I made this today using the same beef bone broth. It was SOOO good!!!
Glad you liked it!! I was so happy to find a use for that powder, lol!
The bread looks amazing Anita. Great job !
Thank you so much!
Anita, I just made the PSMF bread for the first time. It turned out wonderful! I followed your directions and helpful hints to ensure it would rise. Just a life saver for me. I'm going to try the hearty Italian bread next. Thank you so much!
Oh that is great! The Italian loaf is my favorite and also makes great buns!
Thank you for this wonderful bread recepi
My pleasure 😊
Great idea using the bone broth! I was looking through my pantry and got inspired by you and Wendy and added some maple extract to the egg white powder as well as some pumpkin spice seasoning… we‘ll see how it turns out! Love & enjoy your videos by the way!!
Sounds great!
@@KetogenicWoman mmhhh!! I made one pie shell out of it and filled it with Maria Emmerichs Hard boiled egg pudding … deeeeelishes!!! Have you ever tried out her egg pudding recipe?
Haha watched this aug 2022 and noticed that you said “ok you guys” during the video just like Wendy does! she’s insidiously watchable.
haha, I love Wendy! We are the same age and so I noticed we have some similar phrases and patterns, etc
Hi Anita, I am loving your Channel. I thought I would mention you can probably find egg white powder at a reasonable price at a health food store. I live in a small town in BC and I can get it in 2 local health food stores. No luck with allulose yet.
That is awesome for you! I have actually checked all the ones in my area and nothing! But I'm happy with iHerb for now! Plus they have allulose so bonus!
Ashcroft here, I've had to order most everything online. We do have a health food store though. I must check it out. I just ordered nutritional yeast on amazon for 8.99 free shipping. Thanks for the tip🇨🇦❤🙏
It kills me to lay out $55 at one time for the egg white powder, but doing that and getting five pounds is so much cheaper per serving than the smaller packages . I think it will make about 40 loaves of the protein bread, so it’s worth it
Not in my small town. Enderby BC. Not even Vernon, Salmon Arm, Armstrong. And believe me I've looked. AND Iherb is out too!. Amazon it is ... for now
I’m also from the Valley and I had the same issue with my egg whites, I think you are right about the humidity we have right now that it’s affecting the egg whites. It’s in the oven now, hopefully it turns out.
wow, I'm surprised at the number of people from my area! Thanks for watching!
Your bread looks beautiful!
Thank you 😋 And it actually tastes beautiful too!
I absolutely LOVE you videos, great job 👏 thank you for sharing your recipes and all the great tips!
You are so welcome!
Another great video!
Thanks again!!
Okay! I rewatched the video and we made the bread together today. I added 1 tbsp toasted sesame seeds to the toppings. Only problem was my own fault. You used 2 loaf pans so I halved the recipe for 1 experimental loaf. My regular size loaf pan = a very short loaf lol. But tasty 😋. Looking forward to trying again. Thanks Nita.😊
awww, I love cooking together with people 💗
I've had that weirdness happen to some of my loaves as well. Like you said, this bread has a mind of its own.
It sure does!
Anita, living in TX on a lake the moisture is relentless and I’ve never been able to get stiff peaks no matter what I try. I always put 1 tsp Xanthan gum and 2 tsp baking powder. It gives it a nice lift and I get bread that really resembles wonder bread from the store. I also add all the extras like you do as well. Try it one time and see what you think. ❤️
Thank you for that tip, I love tweaking this thing!
I make Wendy's version using a good quality poultry seasoning instead of the Italian. I add Redmonds seasoned salt and a bit of regular Redmonds seasoned salt with double the garlic powder. In Akron to the nutritional yeast on top, I add everything-but-the-bagel seasoning.
It is incredible when I toast the bread and add some butter! I factor in that added fat on my PSMF days!!
Oh that sounds really good! Can be used for turkey stuffing!
I have been completely absent from any of these egg white bread videos. As a carb addict, I find that substitutes lead to the real thing. However, I am diving in on this because My family would love to eat sandwiches. We haven’t had bread in the house for over a year so hopefully this will pass the test! Thank you Anita you look great btw!
Thank you so much! So far I am not feeling like I need actual bread but I do understand the pull of addiction which is why keto ice cream is a danger zone for me!
I love your mixer with glass bowl, I wonder whether I can steam it instead of baking. I have a small steamer & a small Dash air fryer. Will try both. My 300 Sq feet studio apartment doesn't allow me to have too many kitchen tools.
It's worth a try. I have made this bread in my airfryer when we had a heat wave and I didn't want to turn on the oven
I love when you do the chipmunk voice. Great to get a 🇨🇦 perspective.
Thanks! 😃
If you ever have another "allulose emergency" will see if I can ship you some as a gift via Amazon, Wallmart or Netrition. What you had to go thru was nuts. I lesser woman would have collapsed in defeat. Go Ketogenic Woman.....your rock lady!
awww so nice of you! I seemed to have solved my problem, just have to plan ahead!
I didn't realize you live close to my favorite city! I used to live near Port Angeles, WA across from Victoria, back in the 90s. I went to Vancouver several times and fell in love with the city. It is so beautiful with all the water and mountains and wonderful Stanley Park!!
I have been to Port Angeles, such a beautiful gem of a spot! I do love Vancouver and grew up here but will be moving to a smaller quieter place in the next couple years.
Just made this today! Delish😋😋😋 made pizza crust, small loaf for bread and stuffed some with diced dinner sausage and Raos 😋😋😋
I need to make a pizza with this, the last time I made pizza I used the plain bread, this one would be better!
Have you had decent results freezing this? It's looks great, but I cook for one.. Btw, thank you for trying this stuff and showing us the results. I'm going right for the modified version and won't have to waste ingredients on learning the hard way. Your channel is so helpful.
Yes I have, I freeze these bread recipes all the time. Also don't be afraid to just make 1/2 the recipe. Before I got my big mixer, I was only able to make 1/2 the recipe due to the size of my beaters and the bowl and that turned out perfect.
So...I will have to try this recipe...I am happy with the version of bread I make in general. Haven't done the Italian yet. I cannot use xanthan gum. Does not agree with me and others in my family. I use a TB Gelatin to stabilize instead of xanthan gum. It works great. Thank you for all you do. Love your channel. Calming vibe and space for me.🍞
Yes, these days I am not using the xanthan gum, I too have discovered beef gelatin! I like it much better!
Very nice results I like your Videos 🌸🌸
Thank you so much 😊
Loved the video have a great weekend
Thank you! You too!
I buy my egg white protein powder from IHerb, Amazon’s.ca price is insane! If you put your egg white powder on top of your batter and just press it down a little into the whites you get almost no cloud effect when you turn your mixer back on😉. Love your recipies ❤️
Thanks for the tip! I agree, I can't do amazon prices on this one!
Wow with the population of Canada and so hard to get egg white powder at a decent price - loving the new take on the recipe and will be trying it thank you
yeah, it shouldn't be this hard right!? Enjoy the bread!
@@KetogenicWoman made the bread today - best one I have made Thank you Thank you Thank you - I did use chicken stock powder instead because that is what I had in the pantry
@@inglis7086 I bet chicken stock powder would be awesome, in fact this is making me think of using poultry seasoning and having a casserole made with sausage and the bread, like a turkey stuffing! Yum!
I live in a very humid place and sometimes my egg whites don’t stiffen. I thought I was doing something wrong. Thanks for the idea of using xanthan gum. When it’s soft peaks it makes such a dense bread.
No it's definitely not anything you are doing wrong! I have learned not to do this recipe on a rainy day around here!
Yummy delicious 😋
Have you tried a rye version of the bread? I add one tablespoon of caraway seeds and it's pretty tasty!
I still haven't tried that and caraway rye is basically my favorite bread ever!
Going to try this, thanks for sharing.
Hope you enjoy!
Sounds great, I'm gonna try this and make some buns for my bisonburger today. I have been experimenting a little bit with different things with different things with PSMF batter also.. But I hadn't thought about using some of the powdered bone broth I have some so this is a great suggestion thank you. A friend of mine gave me a few packets of it and when I mixed it with water I found it kind of annoying because it didn't matter how much I mixed it it didn't really dissolve all the way so this might be just the perfect thing for it. So fun!
Yes, that's exactly why I am going to use mine up this way!
I love your videos - I have been wondering where you live - now I know we are in the same province, and you are in the lower mainland I’m guessing - so same availability of ingredients….. I’m in the interior! It’s so helpful to know where you get everything….
Yes I am! I'm in Langley right now!
I have to try it!!!!
Yes, I hope you try it!
It's like marangue bread, amazing it works this well, I'm sure the spices and yeast help to make it taste more real. I'm not carnivore or keto but I'm very interested what things you can make that don't seem like meat but still work with the carnivore diet. Same with vegan diet, it's fascinating to see people experiment and make vegan food that is like meat or cheese.
Yes, interesting stuff! Thanks for watching!
For the bone broth protein powder try heating your water to 140° f or a little less and then try mixing it in. If water is too hot it will often cause protein to lump.
Thanks for the tip!
Try putting it in your blender to blend it. I always used my single cup ninja to blend my coffee when i added mct oil.
Just be careful when taking the lid off because off the heat.
@@debbiewoods6285 I was trying to do this bone broth thing at my desk at work. I gave up and drank coffee!
You could try putting the metal pan in the oven first to preheat as well, then put the filled silicone pans on them to bake. Might help with the shape and heat dispersion.
thank you!
Hi...love your channel... in regards to your whites not stiffing up as usual.. the sound of your mixer doesn't seem to be fast enough. Maybe because it's through the video. Just a thought. Thanks for sharing!!
It's interesting that you say that because I have it at top speed and I also wondered if it was really going at top speed. I need to go over to someone's house who also has the mixer and see what theirs is like. BUT it's been that way since Day 1 and was whipping them up fine before. Always something!
❤❤❤Thank you for a great great channel😃
Thanks so much for watching!
Mine was similar to Styrofoam but once again you're going to make me try again. I don't do well on PSMF - too much eating for me. I'm very sensitive to blood sugar/insulin spikes. But I would like a bread substitute that doesn't raise my blood sugar and all the nut flour based breads do that to me. I do love my chaffles though. Xanthan gum is key to texture in a lot of flourless recopies - when I make the cream cheese and egg noodles ( Melissa Sevigny's -ibreatheimhungry -recipe, but I thought you did one very similar) I put about an 1/8 of a tsp. in and the texture is excellent. I'm sure it is the gel effect that helps with the eggs whites when it's humid - egg whites hate humidity.
Well if you want to try one more time, this loaf was quite good! I also can't do the nut flours, I get cramps so having this option for pizza and buns is nice.
I don't know what I would do without you girlfriend.. you and Janet keep me going lol
JanetGreta is killing it with her creative ideas! She's amazing!
@@KetogenicWoman both of you are and its delicious lol
I think that if you fill up your molds only half full, the rise would be supported by the sides of the mold and you would get a more "normal" bread shape. Just an idea...
I use baking powder instead of cream of tartar for my egg whites. Not sure if changes the texture of final product, but it's cheaper than cream of tartar on it's own.
Oh interesting! So in the whipping part you use it?
@@KetogenicWoman Yes, in the whipping part. I just got my egg white protein powder yesterday, for the first time. My first batch was awful, I definitely overwhipped in the protein powder, it was like when you melt marshmallows for rice krispie cake. But just made a loaf, using the baking powder in the 1st step. It turned out great, it's close enough to bread for me. You're looking slimmer by the way, happy for you!
I tried this recipe today and I’m not sure exactly where I went wrong, but after I added the beef broth mixture my lovely stiff peaks disappeared and it was like I poured water on them the batter just turned into something like a thick pancake batter almost so I wasn’t sure if I should continue to beat it because there was nothing new introduced that would create stiff peaks and the egg whites had already been to that point and I don’t think you can recover once they deflate ? I then added the 2/3 cup egg white powder and just mixed it in and I thought well since they have already deflated might as well add some egg yolk powder and butter powder because it makes for some lovely soft bread, I resisted adding the buttermilk powder like I add in my normal bread because I figured it already had the beef broth for flavour. Currently it’s in the oven I made 🥖 baguettes 🤞🏻and I cut some diagonal lines in them but very shallow and I sprinkled Italian seasoning and nutritional yeast on top. I wish I could post a photo on here. I’m currently waiting for the 30min. Cool down period in the oven to be over, I’m trying to give them every possible chance at not deflating into pancakes but if they do we will still use them. I’m making them to make a delicious bruschetta today. I just picked a dozen vine ripened tomatoes from my indoor tomato plant that’s growing in nutrient rich water, in our living room of our apartment. I also trimmed a bunch of basil from a basil plant that I’m also growing in water. So I’m going to slice the baguette and toast it in the oven and then spread lots of whipped garlic butter and then I’m going to add a tablespoon of minced red onion and the chopped pieces of tomato and sprinkle chopped basil all over the top and add some soft crumbled cheese and then drizzle with some very good balsamic vinegar then I’m going to cut them into triangles and serve. Pretty sure I can make meal just with that!
Oh I am so sorry! Is it possible that the beef bone broth had fat in it? Or some other ingredient like that? I hope you are still able to use your end result!
@@KetogenicWoman thanks for the reply. Yes actually they turned out pretty flat but I plan to use one of them for bruschetta so I’m going to hopefully be able to slice it open probably use the electric knife because I have so much better results with it when cutting my bread loaves. Then I’m going to toast it and I’m sure it will toast beautifully and then I’m going to add garlic butter, a tablespoon of minced red onion(hubby doesn’t like the chopped onions and this way minced will add the flavour and be spread over the entire loaf) and then slice up my homegrown indoor DIY Hydroponics vine ripened cherry tomatoes chopped up and then I’ll chop up my homegrown basil that I grow in a 4litre jug on my windowsill in nutrient rich water only. Then I’ll add some soft crumble cheese and then a drizzle of some aged balsamic vinegar(I’ll just be selectively adding drops more then a drizzle because it’s like a high sugar content and we don’t need that but I have to add some)😉🥰 I’ll post on your Facebook page my loaves. Also I have a tip for the mesh pans that I discovered recently and I’ll post on your fb as well.
Thank you Anita great video! I would love to have keto chow but it’s so expensive for me I agree You have to be a Millionaire to afford it ! So this is a good sub for it I am in states have to look for good beff powder broth !
yeah, I think you can find something suitable, maybe even at your local supermarket or drugstore.
Thank you Anita for this amazing video as usual! Very informative!
What’s the macros roughly with the bone broth powder and everything else? Also how many slices would you get in the one loaf?
Ths so much !
I’m sharing it with everyone here in Australia!❤️
This is what I get in carb manager based on 10 slices per loaf, but sometimes I get 12 slices or more. That is without the bone broth powder, so that is going to be close since there is no fat or carbs in the bone broth. I would count an extra gram of protein maybe. CALORIES: 40TOTAL FAT: 0g,CARBOHYDRATES: 1g FIBER: 0gSUGAR: 1gPROTEIN: 8g
Thanks for sharing, appreciate that! ❤😍😘
What strange coincidences, I had the same problems with the same bone broth and I ended up dumping it. I also get my allulose and egg white protein powder from IHERB. I have found their prices to be very reasonable.🇨🇦
Thank you for the nice video on the bread. I tried the original recipe version yesterday and it was boring, I’m going to try your version today
I don't think it's a coincidence! The Italian bread is a lot more bready if that makes sense!
I am going to make that this weekend. Think I will make grinder/ hogies/sub roll and the meatballs to make a meatball sandwich
You will love it!
Looks delicious. When you make the buns and filled pockets how long do you bake them?
Just plain buns take about 20 minutes at 325 but filled buns about 30 minutes. Thanks so much for watching!
My bread always splits on the side that’s closest to the oven wall. Sometimes I try to prevent that by switching their positions halfway through baking.
Stick 3-4 bamboo skewers down the middle of the bread, it actually helps! It's a new trick I learned since doing this video!
I have resisted PSMF because it made no sense to me until I heard aomeone finally explain what it really is and how it works. So Im researching all the PSMF recipes I can find. I kniwxyou have a fair amount of PSMF recipes. Im trying to get more precision PSMF recipes because I cannot afford the classes Natropath kato kitchrn does to do their program. So thanks for these PSMF recipes. Im within 30 pounds of my goal weight and decided it was time to do this within my carnivore lifestyle. ❤
You might find this to be helpful: ketogenicwoman.com/what-is-psmf-diet/
I tried making the bread for the firs time tonight, (without the Italian seasoning) and with some xanthan gum. It rose beautifully and I cooked it for 40 minutes then let it set for 15 minutes. It shrunk up something terrible and feels damp inside. I'm guessing it didn't get completely cooked? (It tastes pretty awesome, though!)
It should be baked at 325 for 30 minutes (or 40min if using it all in one big loaf). It will shrink somewhat but it should not feel damp, just soft. So maybe not enough egg white powder maybe? I'm glad it tastes good though!
@@KetogenicWoman It shrunk to about 1/2 size. I'm going to give it another try tomorrow and omit the xanthan gum and add more egg white powder. My egg whites may have been too cold, too.
@@KetogenicWoman I tried it again today and had much better success. I used the carton egg whites and let them get to room temperature. I omitted the xanthan gum and increased the the cream of tartar to 2 tsp. I also added 2 Tablespoons of wheat protein isolate 8000. I baked it for 40 minutes at 325F (I have a 12 inch loaf pan), let it sit in the oven 15 minutes after turning the oven off, then let it cool completely in the oven with the door propped open. I wish I could send you a picture! The loaf was beautiful and have very minimal shrinkage. Love it! I also used the deflated bread to make some bread pudding. :p Love your recipes and inspiration!
@@ronip3655 That is so awesome that you found a way to make it work!
😂 on Nili. I lost that energy at my grandkids.
😍
This looks great! You only need to be a millionaire in the US to afford Keto Chow. I have never tried it. I'm sure I would go into hoarding mode if I ever bought it. I wouldn't want to use it up too fast.
I have since tried it because some very kind viewers sent me some! It really does taste good, I have to admit!
How do you know if you overwhip them? My mixer seems to get them to stuff peaks a lot quicker then everyone else so then I’m worried I didn’t whip long enough but then I’m afraid I whipped too long. I did one of Wendy’s with the beef keto chow and I think I needed to cook it just a little longer Because the taste was there but a little to moist. I’m still throwing out alot of the bread or giving it to the chickens lol. I am going to try one more time. I didn’t make you canolli PMSF and it was really good
The overwhipping warning is after you put in the egg white powder. You want to gently mix until the powder is just incorporated. The chickens must love you!
@@KetogenicWoman yes they do. They come by the door and want more and they get pretty loud sometimes. My husband all’s our Rooster “Boy” and now he is actually coming up to him for food when he calls him.
@@pershabesenfelder7826 lol, awww I can just picture this! Love it!
I know this was from 8 months ago but I had a loaf come out weird and I dehydrated it in the oven (150C for 50 minutes? Maria Emmerich has a video). Then pulverized it in the food processor and made PSMF Flour to use.
YUM!!
Thank you!
Try premixing your Beef bone broth and keeping ot in the refrigerator. Then add it to you coffee Anita. I do it with my gelatin.
hmmm, coffee mixed with bone broth? Never thought to try that!
@@KetogenicWoman It's actually the Great Lake beef gelatin, sorry, but it may work. I guess it might work if it's not super full of beef flavor. Otherwise stick to the beef collagen instead. I just mix it with water and let it solidify and plop a Tbs in my coffee and it melts with just a couple of stirs and no glumping.
Cool.
😍❤
Just wondering... Is that glass bowl bigger than the metal bowl that came with your mixer?
Volume wise they hold the same amount, but the walls in the glass bowl are way thicker than the metal bowl so the bowl appears to be bigger. It is quite a bit heavier too.
I found Allulose at our Walmart store! So surprised to see it there!
Wonderful! You must be in the US then! The reason I can't find it here is that it's not approved in Canada. So ordering online is the option!
Hi there! Are you using granular allulose or powdered? Thanks
I just used the granular!
How much cream of tartar did you add? I didn’t hear you mention it. Thanks!! This sounds like a great recipe! Thank you for sharing it!!
She used 1 teaspoon
1 teaspoon of cream of tartar is what I added!
@@KetogenicWoman thank you!
Question… my loaf barely rose and it feels moist. The first bread regular rose higher and was dry. Could it be the humidity?
Yes it definitely could be that, maybe it didn't whip enough for the humidity in the air. I have had to whip anywhere from 3 minutes only to 8-10 minutes. Egg whites are so picky!