🥚Egg White Bread **BAKING MIX**
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- Опубликовано: 1 авг 2024
- Timestamps:
0:00 Intro
3:19 My pantry storage containers
4:43 Putting together the mix
11:23 Baking mini butter loaves
14:29 Outro
Find all the ingredients and tools I use for my egg bread on my Amazon Egg Bread Making List here: amzn.to/3zrSlA8 (affiliate links - thanks!)
Here's the exact set of Pop containers that I got from Target: www.target.com/p/oxo-6pc-pop-...
Here are other Pop containers on Amazon: amzn.to/3eVxmgo
Chalkboard Labels: amzn.to/336lO7l
Chalk Markers: amzn.to/3Hyynr4
Bulk Supplements Egg White Powder: amzn.to/3zp9zPf
Cream of Tartar: amzn.to/32ycMj9
Anthony's Allulose: amzn.to/3o3Gd4T
Anthony's Butter Powder: amzn.to/3pY2baC
Mini Aluminum Bread Pans: amzn.to/3zvmoI1
Silicone Spatulas: amzn.to/31gqR4t
Egg White Bread Mix Recipe:
1kg egg white protein powder
5 tsp cream of tartar
5 tsp redmond real salt
2 1/2 cup (360g) allulose
Optional Add-ins (pick 1)
1 1/4 cup (160g) arrowroot powder
1 1/4 cup (160g) acacia fiber powder
1 1/4 cup (160g) inulin powder **NOTE If you use this option reduce the allulose in the mix by half since inulin also has a sweet taste.
For 1 loaf of bread with NO add-ins use:
138g of mix + 1 1/4 cup water (295ml)
For 1 loaf of bread with either arrowroot or acacia fiber as an add-in use:
154g of mix + 1 1/4 cup water (295ml)
For 1 loaf of bread with the Inulin add-in use:
146g of mix + 1 1/4 cups water (295ml)
Bread Recipe using the mix:
1 1/4 cup water (295ml)
mix measurement for 1 loaf of bread (see above for the exact amount depending on the add-in option you used)
1 tbsp yolk powder OR 3 tbsp whole egg powder OR 1/4 cup butter powder
Preheat the oven to 325 degrees. Add the water to the bowl of your stand mixer and then add in the egg white bread mix. Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 5 minutes. Reduce speed to low, add in the egg yolk powder, whole egg powder OR butter powder and mix just until combined and no lumps are left. Spread the batter into a large parchment paper lined loaf pan. Bake in the preheated oven for 40 minutes (If doing 2 mini loaves cook for 33 minutes). Remove from the oven and allow to cool in the pan on a wire rack for about 10 minutes. Remove from the pan and allow to rest on the wire rack until completely cool to the touch. Slice and enjoy.
Butter Bun Base Recipe:
(for the full butter bun recipe see this video: • 💛BUTTER Buns! #EggWhit... )
1kg egg white protein powder
5 tsp cream of tartar
5 tsp redmond real salt
2 1/2 tsp xanthan gum
1 1/4 cup (180g) allulose
1 1/4 cup (160g) arrowroot powder
For 1 batch of butter buns use:
147g of mix + 1 1/4 cup water (295ml)
Kudos to @Maria Emmerich, the godmother of the egg white bread craze:
mariamindbodyhealth.com/the-e...
**To avoid confusion please note that I do not follow Maria's version of the keto diet and these recipes may contain ingredients that are not on her approved foods list.**
Find me on Instagram: / indigonili
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Nili Barrett
2050 Beavercreek Rd.
Ste. 101-459
Oregon City, OR 97045
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#ketobreadmix #proteinbreadmix #eggwhitebreadmix #eggwhitebread #lowcarb #proteinbread #ketovore #ketorecipes #lowcarbrecipes #ketobread #lowcarbbread #eggbread #psmf #psmfbread #acacia #prebiotic #acaciafiber 
Хобби
May I suggest for future batches; place your salt and allulose in a bullet or grinder and add a cup of egg white powder and pulverize this all together, making all the ingredients into powder. The salt and allulose, in grain form will settle a bit if not powdered first. If all ingredients are powder, then you can be assured that they are all evenly mixed in the container and will yield good results when baked.
Thank you for the advice on how to make salt and allulose powder form. Will it also work for raw eggwhite
@@celinesrosario-rivera4063 yes, it will. But My suggestion was made for the container of bake mix itself. I would worry about settling of salt and sugar grains. If all the ingredients are powdered, and approximately the same weight, there would be minimal settling and a better mixture to assure a good loaf of baked bread.
Good tip. Thank you.
@@katieirish5765 I love that you noticed a potential flaw but also had a solution!! I think that’s awesome!!
Your old man is gonna have to buy you a new oven before too long . 🤣
You’re so wonderful for taking the time to figure this stuff out. Thank you, Nili ! 🙌🏻
She could buy her own. Why would she need to rely on her "old man" to buy her one?
I just did something like this the other day. Since all ingredients were out, I used pint jars and set up "batches" to use later. Now all I have to grab from the pantry is the pint jar and the butter powder.
I have been doing this for awhile now. Just pint jars and I just have to add water plus whatever added ingredients like egg powder. Saves time and mess.
I have been doing this for a while too and keeping them in zip-lock bags and this has simplified the process for me too!
I love this! ❤️
I do the same thing with ziploc bags. Then they all go in the big container and I don’t have to worry that my mix is uneven. And as I empty the bags, I return them to the big container for reuse.
@@megmayo I used to do this with a nut & seed vloaf I used to weigh my ingredients and put them in a ziploc bag and then into the freezer to stay fresh. 🥰🙏🏻🇨🇦
This is a brilliant idea! I’m loving your cookie mix as well!! We are all so lucky to have you in the low carb community!!
We are beyond Thankful ❤️🤗
I made my first loaf a couple days ago. Was a little nervous because I spent a fortune for all the ingredients. The bread was perfect. So tonight I just made the mix. It will definitely be a breeze now to make a loaf of bread. Thank you for doing all the hard work.
"...doing all the chicken things..." LOL! I love your videos. You are 100% authentic, and you've got a natural talent for instruction. Thank you for all you do!
I had to go back to using real egg whites because nothing I did could make the bread edible when using just the egg whites powder. But I discovered something pretty great. Just on a whim, I wanted a sweeter bread, so I added a 1/4 cup monk fruit in addition to the allulose. I use no other add ins. My bread has been coming out SOOO soft and yummy since adding monkfruit. And it doesn't deflate my egg whites at all. No fat necessary. Soft, bendable, with a bit of crumb, and it squishes when squeezed. It is literally perfect whitebread. I add in some caraway seed to make it taste like rye bread.
A whole new level- a million thank you’s!!!🥰. You are awesome!!
This is so awesome, Indigo Nili! You are such an inspiration to those of us trying to find our way.
Thank you so much for sharing these videos Indigo! All your hard work is greatly appreciated. I can’t wait to try this😊❤️
Yes! I also have containers of your single serve cookies. Thank you!
This is very helpful Nili! Thank you so much. I have been using inulin with allulose and adding arrowroot. I like that combination very much.
Nice. Thank you., Have a great rest of your Friday and an awesome weekend.
You're such a wonderful youtuber! One of my favs! Thank you AGAIN!
😍😍😍
That is a great idea. Makes it so much easy to make the bread or bread products things.
Great idea! My Mom used to keep mixes for her pie crust and a cake mix in a similar manner, and she did so much baking for the church and the neighborhood it did help her be more efficient and it was easier for her to store. I did make up a bag of the dry ingredients for my coworker so all she had to do was add water and mix, just so she could try it out, and I could see how setting up for multiple loaves at once would be awesome. I will be intrested in seeing whether the ingredients settle out - but I think you probably will go through your mix quickly enough that it won't happen before that. My latest experiment I forgot the allulose completely and ended up doing an egg wash on the top for the last few minutes, which also gave the crust a nice color and a bit of more bread like texture.
Thank you!!!
I give up…I watch your videos everyday..and think well maybe..tonight was the final draw…I have purchased all ingredients and will be making the butter bread this weekend..it is truly beautiful..I feel so much better on my intermittent fasting and keto diet. Thank you for putting your tried and tested recipes out there for us.
Wow thank you so much for doing this it was kinda a dream of mine too …but did not know where to start with the measure ments.💜💜💜
Thanks! I asked about your containers but there is no Costco near me. It's good to know that Target may carry it as well! I found some small and medium, not air tight, containers at Dollar Tree and Walmart and I used a trick using packing tape and a laser printer and a bowl of warm water to make labels for them.
This will be extremely helpful to me as I've been planning to make another loaf for each of the past 5 days and life keeps happening and i'm too busy to pull out all the ingredients to get started. Thanks a bundle.
I think I finally could make the bread now using your powder mix. It just seems so overwhelming with all the ingredients and I don't know why cause I love to bake😊
Your a godsend thank you 🙏🏼
I haven't received my butter powder from Amazon yet, so I substituted heavy cream powder, and it was so good.
I have some heavy cream powder but I haven't tried it yet! Good to know!
Best bread recipe out there. Super Duper 😃
Yes to the butter bun mix! I'm all for saving time.
This was soo helpful. Great recipe and tutorial 👌👌👌
Thank you for doing all the testing and sharing the results. I've gone from never made bread in my life to baking like a fiend with the butter buns(using base) and pocket sandwiches with this mix. The latter has filled my craving for kolaches. Thank you again. Oh and another thanks for the discount at Redmond Salt, I got all three smoked salts. Son would like to "science" with them.
Thank You for all of your hard work and sharing with us! I am binge watching and have an Amazon list a mile long. I have a request. Can you do an updated recipe for the Angel Food Cake like you did with the bread? Thanks so Much!
Currently making your butter buns recipe as I watch this!
Thank you
You do a really good job. Love your video
Awesome idea!! Thanks for making the measurements so easy!! I have one OXO POP cannister and I LOVE IT!! I will definitely be getting a set. One thought...I would add a large dessicate packet to each base to make sure no moisture gets into the mixes!! Love ya, hon! ❤💙💜
Great idea! 👍🏼
Can you recommend one?
@@terriasiler9107 Amazon has dessicate packs in various sizes. That's where I get mine. 😊
I ended up just making my own desicated pouch with a coffee filter and diatomaceous earth sealed inside.
Brilliant!
You are amazing!
J adore merci Nili 👍👍
Good idea! Especially when you make as many loafs as you do.
Thanks I always need a pre made miz
Yay a mix
This is soooo helpful!! I’ve kind of been binging these videos and even invested in a stand mixer because these bread and bun recipes are giving me a lot of hope!
I recall you said in another idea that one of your kids is allergic to eggs. What kind of bread does he eat?
I always figured if I made mixes in advance, I'd put each loaf's worth into a separate canning jar. Yes, it would be a few jars, but so simple to just dump and go, plus I'd feel more confident that each mix would have the right ratios. We'll see!
I love that idea! 👍🏼
This is a terrific idea of having a go to bread mix that will make life sooo much easier!! I totally agree that measuring by cups is flawed however I had an experience the other day when I was weighing out my egg white powder (because I always weigh it out into a separate bowl) and it seemed to be taking way too much egg white powder to get it to 120 grams I knew instantly something was wrong with the weight because of how much was in the bowl. So I dumped the egg white powder from the bowl back into my container and began again and sure enough this time the scale worked perfectly. I thought to myself well isn’t that strange! I still don’t know for the life of me what causes my scale to fail like that. It’s a new scale and I paid a lot of money for it because well you just need a good digital scale in the kitchen and my old one the numbers on it had become too small(funny how that happens as we age). Anyway just wanted to let everyone know that scales are not always perfect so when in doubt start over if you can! I’m sure my bread would have been a brick that day if I had doubted myself and went with the scale. Anyway just a word of caution, a few things to make sure when using a scale be sure it’s sitting level and has space around it, make sure something else doesn’t sit on it like a measuring spoon or even a dishcloth close by that after wiping your hands could sit partially on your scale, also be sure to change the batteries regularly, especially if it starts behaving wonky.
One question on the oxo containers, they are plastic? Have you had them for long?
Thanks again for another terrific idea!
your penmanship on that label looks like a legit font.. im jealous 😅
🥰
Hi there! I've literally been watching your videos nonstop lol. I see you have a lot of protein bread variations which i love!!!!❤ I've been holding back to not go and purchase every single ingredient for all variations lol.
I see a lot oflike the butter buns. Would you says that's your best recipe so far. I'm tired of watching all these delicious breads and I'm ready to buy ingredients and make some buns/ bread 😁❤
I like the butter powder plus arrowroot loaf version or the butter buns! So good!
@@IndigoNili thank you so much ❤️
AWESOME!!!!! I with I could have made this bigger and put it in lights! lol Thanks so much for doing it this way. I have ordered my Butter Powder and more egg white powder from iHerb. Good place for Canadians to get it. (Heard about this from Ketogenic Woman who is in BC). I picked up some Arrowroot flour this week at the grocery store. I have yet to make a loaf of PSMF bread as I have a very small amount egg white powder. Now I'm really excited for my iHerb order to arrive. 😊
😍😍😍
Have you tried the Power Flour with any of your not so good loaves?
Wendy at Loving It On Keto, takes the mediocre loaves, slices them into cubes and dries them in the oven then grinds it down to use it as a "flour" to make cookes or chaffles or such. Got the video bookmark I know Lindsay makes various baking mixes too.
I just ordered some arrowroot powder. I think your original recipe with the egg yolk or butter powder is great, but still can't get my kids on board. Hopefully the arrowroot will do the trick!
Doesn't seem to matter how big or old my chickens get as the hawks, owls and foxes seem to enjoy them on their menu. I was always wondering when you where going to come up with the bulk mix. Maybe Subway will incorporate egg white bread into their choices. Prior to going on low carb and keto, Subway was one of my fast food pleasures. Don't miss it much now.
Thank you for making all these great videos. Can I use buttermilk powder instead of butter powder?
Hi, I can’t wait to try this recipe! I wanted to ask if the allulose you use is granular or powdered?
I ordered my last can opener directly from OXO company online.
I just found your channel and am loving what you do. Have you ever experimented with LUPIN flour? Possible in combination with your egg white approach?
I noticed you didn’t do the beef gelatin or the mix of butter powder with whole egg powder at the end. Is this another recipe?
Also love the new white kitchen aid mixer.
Thank you! Also, how do you store all your breads after they are baked?
Asalamalaikum sister Nili please start selling this mix you have helped so many with your videos you can build a website easy using something like Shopify and start from your home selling your egg white bread mix you have worked hard to make these mixes better and better and may you be rewarded for it InshAllah. May Allah(God) bless you and your family InshAllah in all your healthy endeavours. From a Muslim brother Asalamalaikum.
So I made my 1st Loaf, looked beautiful but dry memory foam texture. I used Arrowroot & butter powder in mine. Any recommendations for troubleshooting? FYI, flavor is really nice!
Hi Nili, why did your loaves this time when they usually come out so beautifully?
Hi. I am new to the channel and what I see is already impressive v.good. ❤💟🤩😉💥👌👌👍👍👍
Welcome!!!
Good idea, then you can choose what variation you want to add later. Maybe you could package it and sell it. Smile.
Loving your experiments! Looking forward to tryng acacia fiber experiment with the buns. I’m not seeing your go to recipe video…. Wanted to make a basic loaf of bread. Did you remove that video?
Here it is! ruclips.net/video/AD_WHIrODOI/видео.html
Such an eggsellent idea!!! See what I did there...so sorry...so stupid...but I'm always looking for some time-saving mixes and tips! Looking forward to establishing what my favorite egg white bread combos are so I can then make mixes for quick and simplified baking! Probably will wind up being just exactly what you did.
Eggstraordinary comment! 🌟
Have you tried Augason Farms butter powder?
Thank you for all the hard work. What size is your mini loaf pans? The link has some that are 4.875 and 5.5 size pans. I am giving a loaf to my friend that also eats low carb but lives by herself.
The ones I have are 7.75x3.75x2.5 amzn.to/3zHoZOU
Do you like the butter powder better than egg yolks powder?
Have you ever tried adding baking powder or oat fiber to the protein bread recipe?
At 12:10 I noticed you don't put honey & yeast like in other breads. If I want to add; what's the measurements again? Also, I had only 500g of egg white powder, so had to cut the recipe in half. I already did the bread but it was meh😂 want to add yeast and honey and maybe makes a difference. Thank you so so much for sharing!🥰
This is a wonderful idea! Quick question- if I wanted to add Egg Yolk powder, what would it be?
Check out the recipe in the description of the video 😊
I’m new to ur channel can I use monk fruit for the allulose? If so how much would I use?
Just got my egg white powder! What does the arrowroot do? Would you recommend any substitute for arrowroot? What I have on hand is whole psyllium husks, cornstarch, tapioca starch powder, & glucomannan. I also do have some “fats” that I’ll add at the end as suggested-whole egg powder, heavy cream powder. Just wanted to ask before I experiment ;) Thanks!!
Has anyone experienced buns made with this recipe deflate, shrink or whatever you want to call it during the cooling stage? It changes the density of my buns.
Mine does not whip up as high using powder as it does with egg whites. Can you maybe list how much water per gram increase of the powder mix? For example if you increase it by 10 grams mix, how much water should I increase?
I thought I saw at 1 time you said corn starch could be used instead of arrowroot. Is that correct is it the same measurement?
I am currently using this same mix but with whole egg powder.
Is it possible to add the whole egg powder to the mix ?
or could I make a mix of the whole egg powder and butter powder ? thanks.
Never mind about Augason Farms butter powder. When I asked , it was $17. 95 for a 5# can, now there is no price listed, which means the price has gone up or it's no longer available.
I'm not having any luck in the storage of the Egg White Breads, rolls, they come out sticky & gummy please help. Thank You for all you do for us!
Mine do that too sometimes. You can put a paper towel in there to absorb moisture. Some people also purchase desiccant packets to put with their bread. Before eating I also like to toast my rolls a little to get some crisp back
Does anyone have favorite recipe for texture as I can’t afford to make to many versions at the moment and need texture. I’m not a super sensitive person lol and realize things aren’t the same as bread or pasta but a replacement when made.
can I use Erythritol instead of allulose as it’s very hard to find here in UK ?
Have you ever tried adding yeast for flavor? Just curious if it would work & if I missed the video maybe? Love watching you!
I think Janet Greta uses yeast and Nutritional yeast in her base recipe.
Nutritional yeast is an source of B vitamins.
Yes, I've added yeast to some of my recipes. Butter buns and Herbed dinner rolls 😊
Just curious…. Why didn’t you also use egg yolk or whole egg powder for those loafs? Thanks for another helpful video🙂
I found in my experimenting with the butter powder that whole egg/yolk powder plus butter powder was too much and gave the bread a weird texture
Is there a printed recipe using 100 grams of egg white powder ? I need a little smaller Batch for my loaf pan. It rises so much it hits the top of the oven.
I’m trying one loaf of all the new recipes (just like you) and my pan is overflowing with the extra ingredients. Thanks 👵🏻
Can you freeze the bread
I’m wondering if you’ve figured out the cost per loaf. Since we’re on a strict food budget, it really makes a difference for us. I’d love to know. Thanks so much💕
I haven't on this one yet... The prices keep changing so it's hard to keep up!
The price of egg white is making my head spin! I'd been using up an old prepper canister so I'd not realized how expensive it had gotten recently. I am reluctant to spend over a dollar per ounce for it. I found that some sellers on Ebay have it in 3lb increments for around 72 cents per ounce for unflavored egg white powder. I hope that info helps you keep your budget for future purchases.
Which brand of butter powder do you use in your recipe?
Anthony's amzn.to/31C1eeD
@indigo nili what recipe do you have that taste less eggy and is less moist? Ty!! Much love!
My favorite is the butter powder plus arrowroot version... or the butter buns!
@@IndigoNili love ya Nili thank you for your commitment!
How "tight" do the lids feed on these containers? I have something similar from walmart that makes an "air tight seal" but one day when I was cooking I tried to carry too much from the pantry at a time and kind of had a hold of a container by the sides of the side and it fell off and made a huge mess. Curious if these are any better and worth re-investing in a new brand of container.
They're pretty tight but I wouldn't try to carry the heavier containers just by the lid
What does the allulose do for the bread
Check out this video: ruclips.net/video/ueosW-2di2w/видео.html
Can I use raw eggwhite
I have a question about this…I use Maria Emmerich’s recipe of egg whites and egg white protein powder (Jay Robb). Your mix is egg white powder and no protein powder? If I wanted to make a dry mix like this I would need egg white powder but not the protein powder?? Thanks for all you do! I love your videos!
Egg white powder is protein powder
@@terriasiler9107 I tried using Jay Robb and adding water and it didn’t work.
What are the macros with this recipe?
I guess we would have to add it to an app ourselves with what ever add in to know
I just thought about this, do we even need to use egg white powder (haven't seen anyone mention this)? Why can't we just use liquid egg whites whipped without the egg white powder? Will the texture be way different? Plz help me understand!
No, it doesn't work without some egg powder. Liquid egg whites alone have too much moisture
Hi Indigo…question would the 2.2 lbs of egg white be approximately 949 grams? I took 237 gr for 8 oz and x 4…is this right? Thank you in advance
I find it easier just to go by 1kg or 1000g (this is very close to 2.2lbs)
What scale are you using? It seems it subtracts when you scoop things out. I cannot find a scale that does that
She sets the container on the scale then zeros it out. When it goes minus it shows the amount removed. I watch alot of videos to find that answer. I was googling where to buy one of those scales lol
I've heard conflicting information as to how you should store these breads and rolls. Do you recommend keeping them in the refrigerator or on the counter, also how long do they last? Thank you for sharing your work
Here's my experience. I have never stored the bread in the fridge because it is eaten within a few days. But my last loaf did not get eaten as quickly and after about 8 days, it had begun to mold. So I guess it depends on how fast you eat it.
I keep it in an airtight container on the counter for a few days, in the fridge for up to a week and freeze for up to a month
I had two loaves. One was kept on the counter in a recycled cereal bad and lasted a week before the remainder molded. The other was kept in a cereal bag in the fridge and lasted two weeks until it was eaten up.
Noreen it probably matters on the temp in your house for counter storage …idk but it doesn’t work for me…I put in a long lock and seal lined with parchment folded over my sliced bread and they lasts for ever …never went bad never got wet 👍…hope this hrlps
U have made so many loaves I think u should just send me one 😂
Here's one: 🍞 🤣
@@IndigoNili thanks to your videos I'm about to enjoy a slice of your bread now finally I get to eat bread again though I'm not sure it is egg or bread but I still like d idea of eating bread 😃
Are the containers 3 Quart or 4 Quart?
4qt
hi guys i amstruggled to understand as your bread receipe mentions 120g of egg white power and not only 100 g so meaning that you should have mixed 1200 g (or 1 kilo 200 g) in your container right?
I addressed this in the video. Go to about the 2:00 mark
Are raw eggwhite ok with this mix as well as eggwhite protein powder? I'll be having my eggwhite protein powder flour for next month. How much does it take for the raw eggwhite
To do the version with raw egg whites you'd have to change the mix. The ratios would be off otherwise
@@IndigoNili to what ratios do I have to use
I would be more likely to use ziplocks and measure out individual recipe quantities all at once but for multiple batches.
Can anyone please tell me if the Redmond Real Salt measures the same as regular table salt? I only have regular. Thank you !😊
Yes 👍🏼
@@IndigoNili Thank you, Nili, and may God bless for all for all of your time, money, and effort that you have put into this channel and your recipes. You are a blessing to us! 🥰
This maybe is a stupid question, but how do you measure by weight by taking the mix OUT of the container ? My experience with a scale is by placing a container on the scale and tare , then adding IN whatever grams to the container. I hope that makes sense.
Check out this video for the details! ruclips.net/user/shortslS1wLUhYb50?feature=share
@@IndigoNili
Thank you Nili !!!! Omg how simple is that !! Do all scales work that way or is there a special setting ? I’ll have to find mine. I haven’t used it in a long time. Thank you SO MUCH for your reply !! ❤️