How to make 1carb keto flatbreads – Vegan | Keto

Hello everyone today I am going to show youhow to start the best vegan keto bread on countries around the world, which hasbeen luscious since I mentioned in the last video that I was on killer Jenny dyinga little while ago probably about three months and so far I feelrelieved so if you know any Something about the utterly killer genetic diet, it’s basically cutting down on sugar and carbs, that’s the most important thing, then you take a moderate extent of protein and you increase the fat, so that’s it my bodydoesn’t implore carbohydrate or starch per se, I make sugar it It’s relatively easy for me, I’ve never had a sweet tooth so I don’t feel as specific but the carbs are helpful, it’s not a starch person overweight, it’s kind of more in thecontext of what the quality of dough biscuits is and generally simply therecipes you are in a position to conclude with them, so I’ve become My job is to experiment and findrecipes that is not simply replaceable, but penchant better so I’ve beentrying a few recipes with keto not the eat recipes I assure most oftenare the ones with flaxseed ya coconut flour so flashy bread turned outgood but the prominence It has a exceedingly pronounced perceive and flavour, so it’ssomething you either truly enjoy or don’t enjoy very much. As for me, I’m notmuch on the side, though, constituting flaxseed eat for me isa bit tricky because the dough is very sticky and not easy to handle, I notice I would use coconut flour for a flatbread yeah it turned outreally good And it savours pretty good, but the problem is that for me the cop counting is stilltoo high if you look at the nutritional importance of coconut flour and it depends onwhere you get the flour I’ve seen the polouse counts from four hundred and twentythousand up to fifty something, so for me, That’s pretty high, I want to be ableto enjoy this flatbread without telling King that I’m actually dieting, so I’ve been experimenting with almond flour and it turns outbeautifully textured and it tastesgreat, so today I’m going to show you how to originate Ottoman FlatbreadUltima keto or vegan and gluten free the ingredients you need so the first thingwe need is I’m a flower so this is really important to you I’d like to find thefinest flower I can get in terms of how softly ground it is and I’ll gointo more detail with a grow later And the Why is it importantThe next thing the work requires is psyllium husk pulverization if you are not used toit, it is basically a pure fiber that comes from the seeds of bushes and you can look for itif you are interested in knowing what kind of plant here it is usedoften for vegan broiling and also keto meat ok whatbread does is it supersedes gluten from regular flour if you mix it with waterit is about to change fairly sticky it is therefore kind of purposes a lot likegluten in regular flour i mean you should be able to get On thisreasonably easily nowadays from health food stores we need some olive oil, some baking gunpowder and some salt and these are all the ingredients you need soI want to explain a little bit about almond flour because a great deal of people areconfused that they are using the wrong type of flour for cooking no It turnsout really well, so this is actually ground almonds and very similar to our milk, I think it’s probably the same exactly this one you can see the shades are wan, sothis almond doesn’t have the husk a lot from the almond banquet alittle darker because Basically entire almonds that are soil into a powderwhich is totally cous and this is a great heart of many recipes beforethe flatbreads effect this, so we don’t want to use this and the next almonds I wantto show you what has been described as almond flour and so you can see that thecolor is a little paler not even finer i think this one can work okwe have a recipe today but it might be a little too coarse you can try butwhat you really want is extra penalty almond flour and this is importantfor this recipe because if the flour it will cause the dough to start Itscrumbling so what you crave is an extra fine I’m a flower I get from amazon If we canfind that extra fine it labor fantastically so let’s stir thedough I’m going to take a big mixing container and the first thing we want to add isalmond flour so we want half a cup of almond flour the work requires constitute youflatbread so I’m a vegetarian and then we need three tablespoons ofpsyllium straw but we’re only going to add two tablespoons for now and thenwe earmarked one tablespoon for later to adjust the humidity in the dummy soI’m going to add in two tablespoons From and then we will supplement Half ateaspoon of baking soda is not that much and then a teaspoon of salt soI have a half a teaspoon now so I’m going to add two teaspoons, that conveys a teaspoon ofsalt and then we’re going to add a tablespoon of olive oil around that utensil andbefore we start mingling it we want To supplement it in one cup of struggle. mwater, heated spray simply space let me show youyou mostly compute in half a bowl of freshly steamed ocean from the kettle addin it and then you lent in half a cup of area temperature irrigate okayso that you make warm water here and now get up from the heated ocean inthe mixing bowl ok and now you have a cup of options you can either start desegregating itwith pewter or a spoonful like this and mix it well or if you are lazylike me and have a food processor or a whole blender you can use to mix it up for youthats what i will do so i have my food mixer here and i will popThis mixing bowl is here and I start desegregating since in the mixer forabout 2 minutes now I want to turn it off and check the consistency so atthis point the dough will look awfully dry and a bit stickywhich is normal so if it feels actually dampen this is it The time we want to add inmore psyllium straws it feels a little soft so I’ll extend disperse alittle more psyllium straws so do it with urge you don’t want to overdoit you don’t want it to become too foaming so take a tablespoon and then Sprinklehalf a tablespoon over there now and i’m going to mix it up again so here’s the dummy so in the process ofmixing i checked a beaker of terms and then supplemented more psyllium husks so iended up including less than three tablespoons in total so you cansee the dummy here it’s still Very sticky but it’s not really sticky tomy hands so the texture is very wet We’re going to quickly time turn itinto a bullet Okay now so far we’re going to wrap with cling film and leaveit to rest for about 10 times so I have a piece of sticky cinema here and really doPop it in here and wrap it up and I’ll be back in ten minutes soit’s really important to let it remain for at least 10 instants and whatgives all the ingredients some time to come together and you’ll find thatafter the rest time the doll will be less sticky andeasier to handle and you’ll get much better makes so let’s Take a seem it has beenresting for about ten minutes and you will find that the composition has become lesssticky and if that is too easy to handle what we want to do now iscut it into four equal immensities let me try to do that so you take a knife or a cutterand simply cut it in four and You can weigh it and make sure it equals if you wantto make sure the cup tally is accurate , now you merely go each one ofthem into a little ball, I symbolize the quality is very flexible soyou may find that they don’t fairly blend with each other very well but that’sperfectly fine even better what you have and roll it into a miserable figure ok nowyou just wanted to make 2 segments of baking expanse so here is the baking sheetsmooth side up i will employ my lettuce here in the middle and press ita little then take another sheet with the smooth side down hi sandwichokay then take a rolled rod and we start rolling it out until the dough iscompletely solid so you will have to practice this a few ages and thenroll it at a 90 stage slant and then all the way over to the other side until you shootthis pasty contour and keep doing this I signify it takesa while to get used to it because the texture A little more, and I’d sayregular dough returns, but you’ll get used to it pretty quickly, I approximate, so be patient androll it up evenly, what I find it’s supportive in between if youpull the working paper up a few cases periods and throw it around and do the same thing, it willfree the doll from putting A mas of paper and this is theleague d also. And if you have that kind of unevenness you can just takebits of it and put it in a bit lessand roll again, I believe the lure is to bevery skinny but I recommend it to keep it sensible thicknessto begin with I mean you still r stunning that you simply makea little smaller flatbread as you get better at it you can rollclose to a thinner let’s take a look so this is the number oneflatbread i just made it and named it aside and shielded it with clean film to keep itmoist we will prevent flattening out the rest of the flatbread then we will cut itok so this is flatbread number two I mean if you’rea pro whatever and cut it but to be honest I’m home cooking and Iembrace imperfection so I prefer my meat because let’s thrive rustic it’stotally penalize for me ok so we’re ready to bake and know What todo is take a medium frying pan and we will spray alittle olive oil so only a bit and we will turn the heat onprobably around medium and not too strong we don’t want the bread to burn andjust give it a small roll like this then take a piece of kitchen paper, so are you going to use it almost like a brushing and We are going to geta little oil out so what the hell are you miss is to train a frying pan with lubricant there isa nice veneer of petroleum in there and we will take a flap here and gave itin the center of the pan and let me cook so it depends on theheat and on your go it is more likely to take a few minutes beforeyou like In the stimulate, so have the spoon ready and you’ll know it’sready to be turned when it starts to bubble. So be patientand let me cook slowly ok let me do a little selection on the side so our last-place one isperfect so I’ll flip it over and concoct the other side it’s aperfect golden brown and that’s when it’s important to keep it on low-toned heat ifI start and go straight to The inside is very hot it will turn blackI guess I’m happy with this so prepare a plate and framed it on theplate we can cook the next plateful well I guess that’s cooked extremely so I’ll set aside I’ll cook the rest of the food I’ll see youin a bit[ music] So here’s the cheetu flatbread I time wantto quickly demo you how soft and docile this food is, it’s aconvenient, heated, enormous popper and has a slight almond smell and you canroll it up and do whatever you want with it to the perfect texture, so what I’m going to dois positioned some complete in there and then move The flat is worse, soI got some salad foliages, tomatoes and avocados now. I likewise got myfavorite vegan mayo so I’m going to take a lump of mayonnaisehere and spread some mayonnaise on top of it I think it’s a little messy but that’s oknow I’m going to threw a little avocado in some tomatoes and if I leave the salad a little salt and now I’m going to disperse alittle of MCT oil if you’re not used to itkind of purified coconut petroleum it’s really good for you, peculiarly when you’re on a keto diet so I’m just going to spray a few on it justa few drops splash some pitch-black jelly and finally some sliced almonds, I mea if it’s not Well, I don’tknow what he’s going to do, so now the Challengeris actually one of those which are articulated alot of substance in the covers.My downfall but hey let’s give it a go soi’m going to roll it up and i was actually not too bad a search it’s totally penalize yeah that’s perfect NowI’m trimming it up and I’m trying to make it quite naturally if I make itfor myself I cut it right in the middlebecause you know it’s a YouTube video Let’s get a little fancy that my flatrolls are done[ music] So here’s my keto flat vogue, it was so lovely now it’s time to eat I’mreally hungry so I miss the pierces of that mushy and rain that’s so goodif it’s great and it get really well it goes well with avocadommmmmmm very good so with bread you can either Make them fresh h and eatthem right away You look, it’s not that hardto do, but when you can do it insteadI make about 10 -1 2 of them eat a goblet of them straight off and placed therest in the freezer if you plan on eating them in a couple of days or so Next three days, precisely wrap it up in a pocket a plastic objective or a menu bagthen keep it in the fridge or if you want it to keep it longer you canput it in a freezer pouch and then made it in the freezer you can probably getaway with not separating them but i will advise maybe retain a pieceof cling film between the cake just in caseand those are with the flour we are using in this recipe again this isvery good and this is a lot of cheaper flour you can get i got this purse where1 kilo kilo here is about 13 pounds so you can work it out withdollar coppers or silvers the other but considering she’s got one kilo withthis recipe with four flat brias we only use about half a goblet so I’ve lived, that’s a immediate math I know I be able to count but I’ve got my calculator sowith a kilo of flour you can Makes up to 64 flatbreads so it’s not too bada give if you think about it you know 14 poundsfor 64 flatbreads I think it’s worth the asset so appear it upand it will give the best outcomes so let me know if you have any questions for thatI’m looking forward to Show me another recipe next time, I make I have a few morein the making, and I’m still planning on showing off my cupboards too as well as myshopping errands in terms of whatI’ve done to adapt a kind of Akito way of eating and a fewmore things so I’m looking forward to sharing that with you Next time until I told you next time[ music]

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Keto Breads

Traditional Bread is the #1 Health Danger In Your Diet and Contains a Hidden Compound that Makes it Nearly IMPOSSIBLE to Burn Fat & Lose Weight!

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