PSMF Bread Q&A | Most Common Questions for Making Egg White Bread | Tips for Baking PSMF Bread
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- Опубликовано: 2 авг 2024
- I get so many questions about the PSMF Bread and in this video I answer some of the most common questions about making and baking the famous egg white bread from Maria Emmerich.
**Watch Maria's original PSMF Bread video here:
• Protein Sparing Modifi...
**The tweaked recipe I am using 99% of the time now:
ketogenicwoman.com/egg-white-...
**Indigo Nili's video baking bread with allulose vs no allulose:
• Egg White Bread || To ...
My PSMF Playlist: • Juicy Turkey Burger | ...
***What is PSMF? ketogenicwoman.com/what-is-ps...
Allulose:
***ALLULOSE! Even for us Canadians!
Get yours here : iherb.co/z4G6gUc
Check out their prices on egg white powder as well while you are there.
*I paid only $2.52 for shipping to Canada!*
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Also Wholesome Yum Shop has a great selection of allulose (regular, brown sugar, powdered), if in stock! Free shipping over $50!
bit.ly/3h4uTSj
Use my code for 10% off: KETOGENICWOMAN
**Skinny Syrups - Keto Naturals Selections
bit.ly/3z1jWXL
Use KETOGENICWOMAN for discount code
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My Website and Ebooks:
• Find more recipes and info at: ketogenicwoman.com/
• Carnivore Resources: ketogenicwoman.com/carnivore-...
• Egg Fast Mix and Match Menu Plan: ketogenicwoman.lpages.co/egg-...
• Keto Getting Started Package: ketogenicwoman.lpages.co/lp-g...
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My Facebook group for women: / ketog. .
Original Music and Video Production by Terri Breeze
Thankyou for watching!
My prettiest loaves were baked in parchment lined glass pans. One trick I saw in comments on I believe it was Highfaluting Carb's channel, is to wad the parchment up into a tight ball. Then smooth it out and into dish. It really helps keep it in place and prevents hollow places. I only use 1/3 C egg white powder to the equivalent of 12 eggs whites from a carton. I do not have a stand mixer so I use a hand mixer. I still make a full recipe because I have a HUGE stainless steel bowl I make it in. It does require you to tip the bowl some to keep the whites from spreading out so much to achieve the stiff peaks. I do use cream of tarter. After I have stiff peaks, I add dry yeast and other seasonings and mix in, but just until mixed. Last time I used a rosemary/ garlic flavoring and it was yummy. I don't use Allulose because I don't care about the dark brown top. I use confectioners Swerve and it still gets tan on top. Honestly, in reading comments on the issue of flaking, I wonder if that is more common when using the allulose ( darker top) or too much egg white powder???? I did 2 loaves and filled both dishes and mounded a loaf shape on top. I pretty much followed Indigo Nili's temp and timing to a T. They fell very little and actually looked and sliced like a loaf of bread. It even toasted well in a regular toaster.
Great video with lots of helpful answers. 😊 Have a blessed day.
Thank you for all those tips! I really love the parchment paper tip and can hardly wait to try that!
Great tip about the parchment paper!!
I couldn’t make my egg white powder mix achieve the right texture at all. I tried many many times and almost gave up.
But I found out the reason! The water has to be warm. Not hot, warm. It worked like a charm! I’m so thankful, I felt awful having failure after failure. I thought other people would find this helpful.
If this helps anyone, I heard on a cooking show many years ago to wipe your bowl with white vinegar just to make sure it is clean. I wipe my beater also. I think it helps remove any soap residual left by the dishwasher. Second tip is I use liquid egg whites and always measure out my egg whites and either let them sit until room temp or I microwave for 20 seconds. I live in the desert and we run our swamp cooler all day so my environment is very damp, I mix for 7 or 8 minutes on high speed. Store with parchment on top and bottom of container when storing. I keep in fridge since we have really damp environment.
Thankyou for this, very helpful! ❤
I run hot water in the sink and put a stopper in then keep the water low. I then put my egg whites in the bowl then set it in the sink. Doesn't take long for them to come to room temperature. Great tip about the vinegar!
People ask questions about the bread?! ⁉️😯 I can't imagine such a thing. 😳😂🤣 I love this video. Going to share. Oh, I heard the reason you shouldn't whip the egg whites in plastic because plastic can hold on to oils unlike glass and stainless steel. Made sense to me! ❤️
Haha, I'm sure you know nothing of that, lol! That makes perfect sense about the plastic bowls, I have one that feels oily from years of salads and dressing! Thanks for sharing! 😘
I have a Bosch plastic stand mixer but it still comes out great for me.😊👍
Do you freeze the bread Indigo Nili? How do you freeze and thaw?
Great presentation. I haven't thought of adding extract and you answered that question. I'm going to have to explore that option. If you are not too worried about a PSMF day, and you like soft bread, you can fold in half of the egg yokes(beaten) if you use only fresh egg whites into the batter at the end of whipping the whites. It will make the bread have a very soft texture like wheat bread without the wheat. When I do this I often use half fresh eggs and half egg whites from the carton.
Loved seeing you play "chicken" with Teddibear. He is such a cutie.
Yes! I've heard great things about the egg yolk version! I will definitely try that at some point! I don't know if you noticed all the cuts when I was talking, Teddibear would NOT stop with the chicken and kept barking while I was trying to explain, lol!
@@KetogenicWoman Yes I did notice the 'cuts' or 'edits' in your video and figured that Teddibear was the culprit😍.
Love, love, love your videos! Thank you for all the wonderful information, it is very helpful.
You are so welcome! Glad it helps!
Hi Anita! I finally started with my PSMF bread! A few days ago, and I can’t believe it! I love love love it! I like it much better than any real bread I ever had in my life, bcuz I was never a bread person. I’m so excited and ordered up all the accessories I need for making the bread, bcuz I got started on nothing but my baking pans and found that the bread really sticks to the pan, even if you spray it first. So I ordered up lots of silicone and parchment stuff from Amazon that’s coming tomorrow.
So far, I made carnivore pizza and dinner buns. And it was the absolute bomb! I can’t believe how an egg white crust beats a real flour crust! At least it does in my opinion! And with the allulose, it bakes up like those Boboli crust in a bag at the supermarket. And I made the pizza taste like it has tomato sauce on it by cooking some apple cider vinegar, smoked sea salt, and Italian seasoning down in the ground meat, and then just topped it with some shredded mozzarella/provolone blend cheese. Amazing! I tried it with ground beef and ground pork sausage and both are great but I like the pork sausage best.
Ha! I know not to do the dairy on PSMF days, but this bread I’ll be eating almost everyday bcuz I’m a be going berserk baking up this stuff! It’s so fun and fascinating to make! Cakes, pies, cookies, THE WORKS!
Lol, I love the enthusiasm! Happy you are enjoying it and you are so creative!
Thank you for all the great answers. I truly enjoy your videos and recipes 🥰
Thank you so much!
Thank you for sharing all of your hard work with us!
My pleasure!😍
Hi Anita! Thank you for all your hard work and experiments. This was great and I love your pretty blouse and hair cut!
Thank you so much!
Hi Anita, thank you so much for giving us the information on ordering the Allulose. I am a new subscriber and really enjoy your channel. I'm looking forward to making the PSMF bread!
Welcome, thank you so much for watching and subscribing!
I just tried making a chocolate bread after loving the cinnamon sugar one so much!! Holy cow!!! It’s so good! Make it just like the cinnamon sugar but I used 4 tablespoons of unsweetened cocoa and Lily’s baking chips. We used 4 tablespoons of swerve brown sugar which was great, but we’re going to try swerve granulated sugar next time.
Sounds great! I am for sure going to have to try that!
Thank you for the heads up on being able to freeze egg whites. 🤘🙏💜 I've also been able to not have to use the parchment paper now in my glass bake ware, just a bit of spray works, for me anyways. Just sharing! I think the biggest piece of info is to folks - try different things out and experiment in your own kitchens. This bread is amazing daily - sweet and savory are in my weekly meal prep now. If it doesn't seem to work out just add 4 egg yolks and some baking powder and it turns out kinda cake like - and can totally fit in a low macro PSMF day still.
That is good advice, never any need to throw it away! I can be used somehow. And I agree, don't be afraid to try things out!
Thank you. Very helpful. You rock Anita!
Glad it was helpful! Thanks for watching!
My best looking and most usable bread was an artisan style loaf baked on parchment paper, scored diagonally across the top and sprinkled with everything bagel seasoning. I experimented with Redmond's seasoned salt and some nutritional yeast 1/2 tsp each and it was lovely also. I never made it the same way twice, but definitely like the artisan style because it reminds me of "Deli Rye" and makes a great sandwich with some london broil and horseradish cheddar...
Sounds great! I haven't had horse radish in awhile and now I want some! I've been playing with a 'hearty' version of this bread and I think it will be on YT in a few days!
I'm excited about the syrup because I was thinking about this a few weeks ago!
Me too! I am anxiously waiting now for my replenishments of allulose and egg white powder to arrive so I can experiment!
Great info Anita! Yesterday I made PSMF breads all day and was pleased to find out I didn’t have to clean bowl in between loafs! Only If I changed the recipe from savory to sweet! It didn’t affect my egg whites in the least! What a time savor that was!
Wonderful! I saw Indigo Nili do that and I was like, YAY!
Hi Anita Thank you ! a little tip add all you extra extract and Syrups to dry ing I use a dropper and add to mix with fork then after all whipped add to whites ! Love the video !
Great tip! Thanks!
You are my hero of PSMF bread now, just made to end and you were successful with Jordan's Skinny Syrup!!! Woot - so many ideas with my sweet KetoChow flavors or my protein powders and skinny syrup combos. One thing too for newbies trying this bread - this freezes beautifully!! I will wrap in some wax paper and throw it in a container. I weigh and measure for my fat loss success. I will break it into my serving sizes and store it, helps with portion control too.
Yes I forgot to mention about the freezing, I am so happy with how it freezes. I'm with you, I need that portion control too!
Always excellent! I look forward to every vlog.
You're the best! Thank you so much!
Hi from Manitoba! Thanks for all the great information, I am loving you channel ❤
You are so welcome! Hello back from BC!
Thank you so much for all your help! 👏
You're very welcome!
Thank you so much Anita, great information as always‼️ Stay safe & well from Palm Springs California ❣️
Thank you! You too! ☺
I'm from East Tennessee and it's extremely humid here. What I found that helps me greatly with baking in general is looking at my weather app to see when the humidity is at it's lowest. Around 3pm and 4 pm is when humidity is the lowest on a normal sunny day here. Any other time it's much higher and extremely higher early morning and at night. I also turn my air conditioner to 65 to 70. Maybe this will help someone from a region like mine.
I'm sure it will help someone, great tip! Thank you!
I'm thought how good could it be. Ihas to taste like eggs. I was so wrong! Thanks for the modified recipe. I think the nutritional yeast really helped. I just made a grilled ham and cheese sandwich and it was just as good as "regular" bread. Keep those recipes coming!
I'm so glad the tweaks on this bread worked out for you!
Thank you so much, I have had so many problems. So glad you mentioned that 12 egg whites equals 1 1/2 cups. I like the Costco liquid egg whites and now add two “real” egg whites to liquid.
That's a good idea as well, mixing fresh with carton! I have the patience to crack 2 eggs but not 12!
@@KetogenicWoman so if using the liquid egg whites from Costco, use 1 1/2 cups plus 2 real egg whites?
@@nutsforthebeach I think what @cynthia schroeder meant was to use the equivalent of 10 carton egg whites plus 2 fresh egg whites. Maybe she will clarify if she see this!
Love the channel. I just ordered Allulose made by Splenda from Amazon and got in a couple of days and I am from Ontario.
I did see that but when I looked it was almost $50 and the estimated time was 2 weeks. Glad you got yours so fast!
I am not much of a bread eater, so do not miss the breed enough to try making this but I might try some cinnamon rolls/bread. I did try some keto merengues and the egg white would not beat up for whatever reason. So I had a sweet batter of partially mixed egg whites and allulose and cinnamon. I poured the batter into a 9x13 pan and put it in the oven. While it was in the oven, it puffed up about 3 times higher but it fell when I took it out of the oven. The edges were crispy and tasted like a merengue cookie but the middle was still soft-almost like a marshmellow. Then I cut it up and stuck it back in the oven to dry a little and they turned out pretty good. They certainly were not merengues, but had a great taste. So, even with the mistakes, you can make something good with this batter. I love your experiments and love listening to your voice! Keep up the good work! I love your new mixer too!
oh I love that you turn your failures into something edible, I always try to do that as well! Thanks so much for your comment!
I used Swerve powdered sugar and it browned great.
Thanks for sharing that!
Enjoy your videos. So much knowledge
Glad to hear it!
You know I find it odd that so many people have said to use room temperature eggs I never do that and I have never had any problems whipping them up I'll start whipping them straight out of the fridge. 🤷
I almost always forget to take them out and for me it works straight out of the fridge too! But for those who are struggling trying to get the results, it's one more thing they can try that could make a difference.
Great video and soooo helpful. Thank you!!
So glad! Thanks for watching!
Indigo Nilli has a video today we're she adds 2 tbsp of vanilla extract then added egg white powder.
This is a very good video 👍🏾. I've gone down to 1/3 cup egg white powder and added 1/3 cup almond flour. No eggy taste.
Sounds great! Thank you!
Thanks so much for making this video, I have had alot of my questions answered! :-)
Glad it was helpful! Thanks so much for watching!
Maria Emerich said on her video that you could dry your own egg whites, anyone tried this? I have a freeze dryer and plan to make my own since the powder is so expensive. Love your psmf videos, thanks for sharing.
I've heard that too! Thanks for watching!
Thank you! This was very informative.
So glad!
Great video and very informative. I loved the comment you made about how dry the first couple of loaves were. I made a half recipe of the pizza crust and it was like Styrofoam. I scraped off the toppings and threw the crust away. I never thought about reducing the amount of protein powder...I will on my next loaf. I'd like to address the question of adding extract to the egg whites. Back when I baked with regular sugar and wheat flour, I made many Angel Food cakes with my frozen egg whites (collected from other recipes that just used the yolks). That recipe calls for 1/2 tsp. each of vanilla extract and almond extract. The extract is added to the liquid whites along with the cream of tartar and salt. The extracts, as long as they are not oil based, will not cause the egg whites to fail. They whipped up beautifully. So, experiment with any of your favorite extracts such as vanilla, almond, lemon, strawberry, etc. Hope that helps.
Thankyou for that info about the extracts! 😍
Thank you for your information.
I hope it helps!
Thank you so much for the comment on allulose is only for color. I did not want to use allulose due to stomach issues. I can make the bread without it. Thanks again.
yes, I've heard some people have tummy issues from allulose!
Thank you for the informative video❤️❤️
Glad it was helpful! 😍
Thanks for all the helpful information. Love Nili's channel (pronounced Neely).
Glad it was helpful! Ooops, I had no idea it was pronounced that way!
So far, I have found for me that the ratio of 3:1 works perfectly. For example, 1 C Egg Whites:1/3 C Egg White Protein Powder for my bread.
That's great! I hope more people will experiment and find their perfect ratio!
This was very helpful. Thanks 👍
Glad to hear it! Thank you!
I have only made a couple of loaves, but have a problem with the sides caving in badly. The first one I used a long Pullman loaf pan, and it caved in so much it was shaped like an I-beam. 😅 the second one I added butter powder and used a stonewear standard size loaf pan, but it still caved in, although not as badly. I have egg yolk powder coming in a few days, and I will try that. I live at 2000 meters (6600 feet) altitude, with a very dry climate, so that always adds complications to recipes.
I have tried wooden skewers (3-4) inserted in middle of loaf during baking. Somehow it helped!
I am in Canada too, Nova Scotia. I use confectioners swerve, for the allulose. Now this takes a little time, but I make my own egg white powder! I use two cartons of Costco egg whites. Whip ‘em for 8mins in stand mixer. Spread in thin layers on parchment lined dehydrator shelves, dry on med temp till they are dry. Transfer them to a blender and whirl until a fine white powder. Store in a mason jar. 😁
Wonderful! That is insanely good! How much powder would you estimate that you get from the 2 cartons?
Oh dear I didn’t measure! I think around a cup. Although it doesn’t go very far. The first time I made it, I poured the egg whites straight onto parchment lined trays. (Ever so messy) and they dried yellow, and the powder was grainy and reminded me of corn meal! Ha ha epic fail!
@@KetogenicWoman I think I’m getting only half a cup from a dozen eggs. But extra large eggs would give more.
Genius!!!!
I like add ins like too!
Mum has just said that I should separate the eggs while cold as the yolks are less likely to break, then leave the whites to get to room temperature to whisk. I’ve been schooled 😂 I’ll still use cartons though.
Mum has spoken! Oh boy, I really like the cartons, lol!
This was really good Miss Anita! I watch Loving it On Keto also. Wendy puts her wet ingredients in the dry ingredients. That seems to work out well for her. Just a thought I bought three silicone pans. I have the hardest time getting the bread out even when it's totally cool. I have lots of humidity where I live. Irritating! I read some things over the weekend on silicone and they suggest you spray. So I'll be trying that next. As always, thank you very much!
It's so crazy all the different experiences! It's like the bread has a mind of it's own!
@@KetogenicWoman yes that's pretty much what I think. I have better luck with parchment and metal pans. I was hoping to avoid that. Oh well. 🙂
I spray a dab of coconut oil on my new blue silicone pans and spread it around with the little brush that came with the pans and now the bread comes right out...easier to wash too.
@@gurugnorm Thank you for the confirmation!
You talk like a good teacher!
Thank you! 😃 Must be all those kids I had, lol!
Hi Anita, Thank you for this video! It has answered some of my questions I’ve been thinking about. I haven’t made any of this bread yet. I just ordered from iHerb and got a 5 pound container of the egg white protein powder. I was able to get it for $44. Free shipping. I’m in Southwest Michigan. I don’t know if you’ve ever watched Loving it on Keto with Wendy but she has experimented a lot with these recipes. She is now mixing in different flavor drops into her dry mixture, mixes that really well then putting it into the whipped egg whites. She also has added Keto Chow. All seems to be turning out fine. I can’t wait to finally make this bread. Now I have to hunt down some cheap Allulose. Thanks again for your videos and channel! I love that you stop to take the time to throw a chicken!! 🐓
haha, I will always take time to throw a chicken to Teddibear! Thanks for those tips, I have watched that channel as well, just find the videos a little bit long so I must be giving up before it gets to the recipes, lol!
@@KetogenicWoman Generally the recipes are during the second half of the videos.😀
If Wendy from “Loving it on Keto” is usually using 1 cup of egg white powder (I hope I’m not getting that wrong), she seems to substitute 1/2 of the egg whites with a scoop of Keto Chow. She’s made Banana angel food cake and Pumpkin Spice angel food cake this way, maybe even an Apple Pie flavored bread. She uses their savory flavors in buns (the Tomato Basil and Chicken Soup).
She also supplements the flavor of Keto Chow in the breads with extracts or spices. She thinks it might also work if you have another type of flavored protein powder instead of the Keto Chow.
@@KetogenicWoman I love their vlogs, put it on 1.25 or 1.50 speed and get thru faster. I'm 75 so finding women 'of a certain age' to watch is so encouraging. Steak and Butter Gal is adorable... but still in her 20's. I've been met Indigo Nili when she only had 2 girls and have followed her forever.
@@gurugnorm I didn't know I could speed up the video, lol! Thanks so much that is brilliant! I like those 2 young women as well but I know what you mean!
thank you i have all the answers the i need!
Glad it was useful!
I usually leave my eggs white at room temperature and I had great result quickly ( less in 5 minutes)
Thank you for this video. I am going to try your recipe today and maybe add some syrup. 😉
Sounds great!
I've tried both pasteurized egg whites (carton) and fresh egg whites and I've found I have better results with the carton. Good for me! I'm not a big fan of trying to separate the yolks from the whites. :-)
I really don't like all that egg seperating either!
My favourite version is with bamboo fibre instead of additional egg white powder and psyllium husk for the salty variant. I use a big round flat pan to make a flat fluffy bread. Perfect for my "Döner". Which means using a quarter of the bread and cut it in halfs and fill it with salad and meat and cheese and mustard and ...
I also made a sweet version with raw cacao powder, this is great when you want chocolate.
I do not have Allulose here so my bread is very light, it doesn't look like white bread from the outside but it tastes, feels and looks like real bread inside.
Wanna try a version with cheesecake flavored protein powder next.
Thank you, I have not heard of bamboo fibre for cooking before!
I do not have oat fibre here, and potato fibre is not the best choice for sweet things, so bamboo fibre is the best alternative for me. I often use it instead of wheat flour, before rooling the dough or coat my meat with. In this cases it behaves like the common flour without any countable carbs.
I'm dying to see your French toast video! :D
I decided to make a French Toast casserole the next day, so that video will be ready by this Sunday morning!
@@KetogenicWoman Yay! I can't wait!
Thank you for all the information. I am in Ireland and I cannot get Allulose here either.
Sorry to hear that. Try iherb, I understand they ship globally! There is a link in my video notes below.
I live in the US and just recently found a Splenda allulose blend actually in a store. It may be that you can find it in store in larger places though but for me it’s always has to be ordered online. Hopefully it will become easier for all of us to find. I’m hesitant to try this bread again bc it does seem so daunting. I’ve made it twice and I would say one was a complete failure. I do live in high humidity so that’s probably why. To me it just seems like it taste strange. I’m not sure if it’s something I’m doing wrong or if my expectations are wrong. I’m super excited to jump on this train but I just don’t want to take the times, ingredients and heat the house up for a maybe. I’m envious of all the gorgeous things you make with it though.
If you DO try it again, use my version here: ketogenicwoman.com/egg-white-bread/ I literally went through an entire bag of egg white powder, swore I would never make it again but then for some reason I kept trying and now I like it! Also the buns and pizza crust are easier to master than the loaf and I would make it just for those things!
Hon, I wish you had addressed the question of, "Can you put all of the dry mix in at the beginning with the egg whites?" I know that any added moisture could prevent the eggs from whipping, so if you put the dry mix in at the beginning, everything must be extremely dry. Any extracts or other liquids must be added in after the super stiff peaks are formed or the batter could fall.
Also, have you tried using the black mesh pan for buns? Wendy at Loving it on Keto has a lot of success with it as long as the meringue is stiff. If the meringue is too soft, the batter seeps through the holes.
You know that I love your channel and all of your recipes!! If I think of anything else, I will add it in with the replies. 😁 Thanks for the Q&A. Love ya, girl! ❤💙💜
Both methods work! I have both mixed it all together at the beginning as well as mix it all in at the end! I actually have the black mesh pan, I will give that a try. And yes, I did address the extracts and liquids being added last to prevent the egg whites falling. Thanks so much for comments! 😍
@@KetogenicWoman awesome! Let us know how it goes! Wendy will make meat pies inside the meringue in the black mesh pan. I can think of dozens of fillings that I could use-both savory and sweet!! I have not tried it yet, but I plan to soon!! ❤💙💜
Wendy seems to think that adding a little bit of xanthan gum to the recipe works better in the black mesh pan, keeping it from seeping through the bottom and getting her sheet pan messy.
@@dimo4756 yes. True.
Thank you so much! I’m new subscriber!
Thanks for subbing!
You can use a plastic bowl. However, it can never have contained any oil or oil like products.
Thank you for your time. I have a few questions. 1) Can you cut the recipie in 1/2, ingredients & temp please. 2) Can you recommend a glass bowl, I have a hand mixer. 3) How long will it last in the fridge? 4) Can it freeze? Thanks in advance, and love your videos.
Anita has done several videos where she only makes 1/2 a batch
Yes you can! That's all I made for the last few weeks using my hand mixer! Same temps, follow this recipe here cutting it in half: ketogenicwoman.com/egg-white-bread/
It lasts a few days in the fridge and yes you can freeze it!
It does not work with Ultra pasteurized egg whites. Didn’t know about freezing egg whites. Thank you for your video, good information.
I have not even heard of ultra pasteurized egg whites, maybe not available here in Canada? Thanks for mentioning that!
Hi Anita. What??? $40.00 E.W. Powder. Hmmm. Wont be making that …Definately look for another recipe. 🤣🤣🤣. Your bread does look good. Love your channel girl. You have some great recipes. TFS. Hugs. ❤️🇨🇦
Crazy right! The iHerb prices are the way to go.
I use liquid egg whites and to get them whipped. I use 2 plastic bowls. The bottom bowl I put ice cubes in and the top bowl I put the egg whites with the cream of tartar in. I just whip until soft folds. I used your recipe, but it seems dry. Maybe my oven temperature is incorrect. Thanks for the tip on the skinny syrup!
Just decrease the amount of powder until the texture is the way you want it! Some people only use 1/3 cup and someone uses only 2 tbsp!
Very helpful video...thank you! I have another question, if you could weigh in on it? It seems that no matter what I do, I can't toast the PSMF bread to make it crispy. I've tried grilling it, like grilled cheese, the toaster of course, baking..any suggestions? Also, my Walmart here in NH now sells allulose! It's worth a look to see if yours does, too!
Do the edges get crispy? It's hard to make the inside crispy but I think the air fryer does the best job if you have one of those. My toaster oven also has an air fry button on it which is handy. Allulose is not approved in Canada, so that's why nobody here carries it yet.
Thank you for the changed recipe. The first time I tried the original bread, I almost choke on this and it tasted like toilet paper.
Tack för ditt tips om iherb nu kan jag i Sverige också kunna köpa allolouse tusen tack tack för dina videos och tips ha det fint
You are welcome, good luck to you!
Hi Anita, Thank you for making such great videos. Where do you buy your Skinny Syrups? I’m in White Rock.
I have purchased them directly from Jordon's (link is in the video notes) but also I have seen them at Winners stores, so you probably have one nearby. Limited flavors there but you are bound to find something you like!
my Costco liquid egg whites says on the side of the carton ... pasturized and not for whipping into meringue or angel food cake. First time I used a carton, I did not read the side and gave up after whipping for 15 minutes. Someone on Maria's fb page told me about the note on the side of the carton. Someone else said that adding 2-3 fresh egg whites while 'revive' the whites and they will whip up. They did, but NOT stiff. but still made good rolls.
oh interesting, I buy mine from Costco and they do not have that note. But I'm in Canada and we have different product here. I wonder if those are the 'ultra' pasteurized that I have heard about, they apparently do not whip up. Thanks for the heads up!
I find that it is very dry, unless you put something on it, like a butter or a dressing. Even if you don’t use allulose , I think it does toast up alright.
Yes, but using less egg white powder makes the bread more moist! Something to experiment with!
Thanks for this video. I never let my egg whites come to room temperature, so I'll be trying that. Has that been in the instructions? I must have missed that. Also Janet Greta only uses 1/3 cup egg white powder for her recipes. I've tried that and it worked fine. I will experiment a bit more with how much I would prefer to add, but to save some $$, it has been a great option. I know I'll never use one entire cup.
I'm actually going to experiment with using less as well! If it works with less than yes, saving $$ there!
Mine was very dry and still need to figure how to make it moist. I add the yeast flakes so taste better but still dry. Great information
I think the main factor will be how much egg powder to egg whites. Try dialing that down. And it does soften up after being in the fridge as well.
Another idea is wait a day until you cut/use the bread. Something about time makes it moister
@@gurugnorm ok, thanks for the tip
Another great video! I need to do a half recipe because my kitchenaid is not big enough without it overflowing. Is there any adjustment in the recipe or just half of everything? Thanks So Much! So helpful!
Yes, read my little article here, I do talk about using the half recipe. ketogenicwoman.com/egg-white-bread/
My kitchenaid is 5qt and does just fit the full recipe luckily!
@@KetogenicWoman Thanks so much! I have to try this but I cannor wait. Love your videos!
Thank you for all the great information. About how long mixing with a hand mixer and at what speed? Can you freeze the bread, how long and does it effect the texture? Thank you.
With the handmixer I was able to get them whipped up (1/2 the recipe) in 5-6 minutes at highest speed. I freeze the bread and pizza buns, to me I don't notice a difference in texture.
@@KetogenicWoman Thank you 😊
Hi,Anita,I love your videos ,Your the best KETO utuber,I made the basic bread ,
I was wondering ,do you know of a way to make it a bit more moist? Ty❤❤❤
What I did was I cut back on the egg powder a little bit each time I made it until I was happy with it. The original recipe is 12 egg whites to 1 cup powder and I use only 2/3 cup egg powder. On occasion I use 1/2 cup.
@@KetogenicWoman Good idea,THANKYOU so much for replying ,I almost was going to try adding heavy cream,but that probably won't work,Thanks AGIN Anita your channel is the Best!!!❤👍
I am wondering if you have ever tried to add garlic paste to the recipe and maybe butter extract for garlic bread I would love your thoughts on that and maybe try the recipe that way love your videos. Thank you for all you do.
I have not tried that but what about making the bread and putting garlic butter on a slice of it!
Would you bake bread in your Ninja again? I have a NuWave oven with the heating element at the top I can adjust the height to accommodate a whole 14 pound turkey. I'm concerned about the too getting too done. Thank you for your time.
I think I would bake buns or baguettes. Or maybe a smaller loaf! I just had too much dough piled in the time I made it in my Ninja!
Thank you for the detailed video! However, does anyone else have issues with the egg white powder staying chunky as you mix it in? I try to fold it gently so I don't ruin the egg whites but it feels like I can't get it all evenly. My stand mixer is a compact version and I think even the low setting is too powerful for this step. Maybe I need to experiment with less egg white powder. Also, is it possible to over-mix the egg whites?
It doesn't mix in that well but definitely don't overmix it as that will cause dryness and that styrofoam effect. I make a little well in the top of the egg white mountain, let it run on low for a few seconds and then use my spatula to fold in any from the sides. That should do it!
Thank you for this informative video! I’m still perfecting my bread. I wanted to ask what is the best way to store it? I make a loaf for the week, slice it up and keep it in the refrigerator, but it seems to get heavy and smooshed. Tips would be appreciated! Thank you again, Anita!
Yes, I have the same issue with the bread getting a bit smooshy after say about 5 days. So I keep only a couple days worth in the fridge and the other slices go in the freezer. The I can either take some out for the next day or even take it out of the freezer and toast it, microwave or air fry it.
I use a $1 store shoe box upside down and it works perfectly. A paper towel on the lid, snap the box part on top.
@@KetogenicWoman Thank you! Air fry?!🤔 😋
@@terriej2246 yeah! I have one of those toaster ovens that has an air fry function. Just lay them on the rack and they get crispy!
I still very much appreciate this video. I’m going to try freezing egg whites. I didn’t know you could do that, and I think my Kirkland egg whites did not win because they were older.
I’m also going to try free forming the bread and using banana extract
As a longtime baker, I have 4 bowls for separating eggs. One is for the yolks, one is for the whites, , one is for the one I am currently separating, and one is for the eggs already messed up. So if I’m separating one egg,, I put it into the bowl that has eggs is that first bowl out. That way, yolk does get into your pan of already saved whites. It goes into a special bowl and it doesn’t go in all the saved whites. I absolutely cringe when I see people trying to separate eggs over a measuring cup and they only have a bunch of egg whites there. Very risky. An accident waiting to happen. This is hard to explain, but much easier to do
A plastic bowl would have residual from what was in before heard vinegar. Glass and metal are not porous
Thanks for all the tips!
Allulose is hard to get in the UK as well. I’ve now ordered from iHerb but it’ll be a while for it to get here from the US...
yeah, I'm feeling your pain!
I was wondering about whey protein isolate instead of or to substitute a portion of the egg white protein. Do you have any experience using this product &, if so, what were your results? I wonder if it a person could use the flavored protein for some sweet breads. Thank you! You are really kind to do this Q&A - it was really helpful.
I actually have tried using whey protein and it might just be me personally but the smell after the bread was done made it inedible for me! I have heard that people do use the flavored egg powder to make the sweet breads but I haven't tried that myself. I've just used the regular unflavored powder and then added in flavor and sweetener like in my birthday cake video.
I use a bit of whey powder: bread is softer and not dry. I use 300 gram egg whites and 1/5 powder = 60 gram. And 1/5 of the powder whey. So 48 gram egg white powder and12 gram whey. And when I make sweet bread I use about half egg white powder or a little bit more and caseine powder with a taste, most of the times vanille. And I put two teaspoons extract in the mixed powder and stir it very well before I fold it in the whipped egg. If I use to much whey or caseine the loaf wil have wholes. There are lots of you tubes with lots of methodes.
Thank you for the great Q&A on the PSMF bread. I made a loaf, looks pretty good. Inside is soft, airy, and not dry; however the outside crust is dry and rubbery. Do you think i might have over baked?
That could be! Did you use allulose? It does make for a better crust.
@@KetogenicWoman i used only 1 tbsp of Allulose, and got good browning. Allulose has the property of keeping things soft, so maybe overbake and too little allulose are the problems with my dry & rubbery crust. I just don't like using too much Allulose, i wonder if using a bit of xanthan gum would add similar property. i guess only more experiments will tell. I"ll share if i do try it next time. Thanks for sharing your experiments!
Hi Anita, I just want to report that I have success adding a bit of xanthan gum and bake at a lower temp 300F gave me a very good loaf, no more very dry and rubbery crust! Hooray!
Thanks for sharing this great information. Have a great Sunday.
Thank you! You too!
The thing about these interesting psmf recipes, is that they're a better idea than just making keto comfort food recipes.
With psmf, you're actively doing calorie/fat counting, so you can enjoy the tasty psmf recipes and you know you're going to lose fat due to the macronutrient counting, and not just blindly shoveling keto treats in your mouth lol
That is a good point! Left to my own devices I would eat too many keto treats!
Thank you so very much for this video! I have been trying so many times to get my egg whites beaten stiff with a hand mixer, and they never get there. I use a thoroughly clean and dry metal bowl, room temp eggs, either fresh or carton, beat for over 8 mins (timed on my cell phone). I did browse on YT, and found a chef making meringue. He showed beat the whites with cream of tartar til frothy, then add 1/2 t. salt. I tried that and VOILA! They beat stiff! Too bad it's the batch that I forgot to add the egg powder til after the muffins were in the oven. Going to experiment with garlic chunks and see if I can make garlic bread for my daughter. :)
Great tip, thank you so much!
I did try making a free form loaf and I left it in the oven to cool. Took it out and left to cool more before I put in the fridge and it fell almost completely flat. I have no idea why. It was about an inch high. I’m really enjoying your videos. 😀
Oh no! That is disappointing for sure! I do think you have to pile it twice as high as what you think is reasonable!
That is what happens when I use a loaf pan! I only do free form now but I do pile it very high. It’s probably 8 or 9 inches tall.
@@KetogenicWoman I just watched a short video by Maria E on Facebook and she mentioned after you put in the egg white powder not to over mix it as it will cause your bread to fall. I think I may be doing that or maybe I did that time. She also said if any oil gets on the egg whites it will fall. There may have been oil on my silicone mat. 🤷🏻♀️. Two more things to be careful about.
Same problem. Tried silicon form and free form on parchement paper. It falls terrbibly, probably left only 1/3 of the original height. I now think that i need to beat the whites more.
@@ArtemKuchin I beat them with stand mixer for at least 8 minutes.
*Can also freeze raw egg whites & egg yolks as well, if anyone's wondering.
*Anita~ I'm fairly sure that anyone here- including myself- would be happy to send you as much allulose as you'd like! I'm ordering it in 25# boxes myself- ($120.00) so just say the word if that would be helpful. Even w/shipping costs, it's only another $22-$25 for shipping that size box to Canada~ I have a home-based eBay business, so I'm familiar w/shipping rates worldwide.
**Same goes for the powdered egg white protein btw =) ~Samantha Whitson/AZ
Have to say that I've noticed some slight, purely aesthetic differences between using the carton egg whites vs. fresh, cracked egg whites. The rise seems higher, overall, & the sides cave in less, imho & observation. Not a big deal either way~ plus, it could just be coincidence, since I'm certainly no expert.
I add vanilla extract all the time
awesome!
Have you made for example Pizza crust, frozen it without the toppings to add on weeks later?
Not sure if adding toppings then freezing would make PSM Bread soggy when baked.
No sorry, I have not actually tried that.
Hi Anita, quick question..I couldn't find the video where you add sourdough drops? I just bought some and was going to bake some "bread" 2mrw. When do you add the drops before or after whipping the eggs?
You either need to add them after the eggs are whipped and firm either by folding them into the final batter or by mixing them in thoroughly with the other dry ingredients in a bowl so there is no big lumps. Also I had to use a lot to get the flavor, use 1/2 tsp.
@@KetogenicWoman Ok Thank you that helps a lot. Perfect timing was just getting to bake the bread in about an hour or so, Thank you for always replying. :)
What capacity bread storage container would be suitable if using the silicone loafs?
There's so many different sizes so it's hard to say! I would measure your loaf pans that you have and then look for something that's just a little more roomy than that.
i heard you can get a 5 lb. container of egg white powder from Now brand for $54 US ( Indigo Nili). also heard that Maria Emmerich is trying to come up with her own brand of egg white powder that may be less eggspensive.
That's awesome, Maria should do that! Saw what you did there, lol. Eggcellent!
I have tiny bits of egg yolks in my eggs at times and they still whip up well. I do use cream of tartar. Sometimes xantham gum. Very humid here
Great vid btw. Thanks
I just like to use the carton egg whites because I'm a little clumsy with breacking eggs and always make such a mess!
Thank you for this video, it was very helpful. Q. After my bread has cooled down I put it in a freezer bag and place it in the fridge. The bread always turns soggy. Is this normal and is there a way to prevent this?
The bread does soften up in the fridge but it should not get soggy. I think maybe wait longer before slicing it and putting it in the fridge, it should be completely cooled.
@@KetogenicWoman thank you!
Can you use the liqued allulose? Would you use same ammount?
Sorry I have never used the allulose liquid so I cannot advise on the amount! If you do use anything liquid be sure to add it at the every end.
hello Annita I would like to ask you why after 20 minutes of baking the bread fails ? I make the reicipe without allulose because I can' t find here in Greece, and I use instead erithrytol . Thank you ! best regards!
awww that is too bad. Are you only baking it for 20 minutes? The bake time on a small loaf should be 30 minutes and a large full loaf about 40 minutes. And then leave in the oven for another 10-15 minutes.
Love your videos! My question is about making buns using the leftover batter. The tops of the buns always stick and pieces peel off when storing them. I’ve tried parchment because plastic wrap was a disaster. They were completely cooled before storing in fridge. Any secrets??? Do I need to bake longer? The bottoms don’t do the same as the tops. I use a silicone muffie pan
No the crust does get softer in the fridge so I store the buns in a large flat pan so that the tops don't touch anything. I was thinking you could try wax paper inbetween the buns instead of parchment.
I found by only using 1/3 C of the egg white powder that I don't get nearly as much flaking. I have not made buns yet...just bread and monkey bread.
@@KetogenicWoman thanks so much! I will try that. I made your recipe for the keto noodles w/pork rinds. AMAZING! I made the most incredible lasagna. Can’t wait to put them in chicken soup. I heard Maria Emerich was working on making her own egg white powder. More affordable I think as well. Thank you for all of your content.
@@galpal2 I watched a recent Maria vlog and she mentioned creating her 'own' egg whites...Also Keto Chow creating some. My thoughts...why? Every brand just reads 'egg whites' as the ingredient. Thinking they could possibly try for 'Organic'. Possibly some powders are fluffier/finer ground??? J. Robb is ridiculously expensive. I got the Now brand on Amazon and it works fine....just some thoughts
@@gurugnorm thanks I use the now brand as well.
I have made the “Maria” recipe…I have always disliked white bread, so I’m trying to figure out what I can add to make this more flavorful. Ideas?
My favorite addition has been the yeast flakes, they add a nice cheesy depth of flavor, I sometimes add 2-3 tbsp. Definitely salt and sometimes I add garlic powder.