How to make the best keto vegan bread

Hello everyone today we are makingketo bread yes it is true we are uttering eat today I am talking aboutfluffy bread like soft and airy bread and you know howit operates so we are going to use an ingredient that some of you may not be familiarwith and that is my toe we are gluten soVital wheat gluten is the gluten one of the purposes of flour so it is largely pure proteinwithout starch so it is commonly used in breadin general to improve the texture of meat heavily by squandering flour that has lessprotein and gluten, and usually use Vital wheat gluten to enhance theprotein content And that’s what we’re going to use today to bake our food. You mightask that it comes from wheat, so is the genetic kilograms the answer yes, soa bowl content of gluten flour is about 8 cups and 400 grams, so it’s about the sameas almond flour, so it’s low-toned in carbs anddefinitely vegan. But it’s not gluten-free as you might do I’ve noticed that it does contain glutenso if you have issues with gluten intolerance this bread might not be foryou I precisely want to make it completely clear but you are interested in me that I’m notparticularly gluten confidential but you Choose to eat gluten-free from most meat. timebecause of all the benefits you can have this meat now and again so I like tothink being on keto is a long term thing so it’s all aboutbalancing everything you know it’s all mild so sometimesyou can use this bread in Breaking things down or if you really miss bread sometimesand draw some assortment into your diet, you can eat this meat butthere are obviously many benefits to eating gluten-free and that’s whatI will do most of the time but sometimes I’m happy to eat this breadSo let me show you how to make it and you can decide where it is for you Solet’s start with the ingredients you need so like I mentioned we need somevital wheat gluten so you can see it’s nicea little yellow but ogles a lot like regular flour it’s very good and wewill use it to create this eat composition then we willcombine like wheat gluten with almond flour so you can use anytype of flour but not ground almonds not on the mill and this causes trying tofind the best almond flour you can get Extra flour but it doesn’thave to be too soft, it should be as flour as possible and thenwe’re going to need some ground flaxseed from the foot flaxseed is going to help thebread stay soft and moist and on top of that the work requires some broiling powderand then We need some sweetener so I’m expending granulated stevia you can use sweetenerof your choice then it is necessary some east so what I have here isquick stir in the east and it’s kind of easy you can add directly to the flourwithout having to add sugar and water to prove it. I will use itthen we also need some overweight in it so I use olive oil but you can usecoconut oil or any type of oil of your preference on top of all we just need alittle bit of salt and irrigate and that’s all you need so let’s represent the doughso i have a mixing container here i think its always good to sift theflour first i used will put a filter now so the first thing i will addis my wheat gluten and give it a quick sip through it justgive the flour more breeze and also remove any kind of oafs or parts thatare very rough, so this is weak gluten flour, then we will dothe same with almond flour, so I will doit through the strainer and imbibe it well so you can seesome kind of bigger lump in here, we are going to shake it, and then we beginto framed the dirt flexibly so that all the flowers going to be home Thenwe start going to add in the baking pulverization so we need about a tablespoon and a halfabout even a tablespoon here and then a half thatgoes in and then I’ll lend about 1 tablespoon of less sweetener I’musing stevia granular stevia and then we’re going to add a little bit ofsalt so I’m consuming salt Too rough ocean, only a splash small-scale will do the number of jobs likethat and then we in east need about 2 teaspoons east so it’sroughly sacha like this about 6g we want to set it on one side of thebowl we are going to separate it from the oil we are about to add the following, soThat’s roughly about 2 teaspoons so 2 teaspoons yeast here and then we canadd olive oil so I’m going to pour it over the other side of the container wewant to separate like yeast from the fat like that so that’s the petroleum that’s gonein and now we’re going to add in the fluid to that This is where you wantPlaysafe and lent in a small amount at a time until what we want is roughly less than acup of heated spray so the temperature you want it to be warm to the touch but notscorching you don’t want it too hot so I’ll abuse a spoonful tthen Switch to my hand a very small amount each time let’s just start mixingand then add more ocean as you go so we’re going to try it roughlyunder a bowl but don’t take my text for it the amount or type offlour to use may vary from liquid requirements so you want to rule It’s onyour own, well, o I change my hands well and keepadding sea as you go and keep mixing with your thumbs so whatwe are trying to get is a sticky dough to touch moisture to thetouch but not so good I think we are doing a good job hereso you can see the composition of the dough which is very moist and sticky to the touch butholds together as one on alright that’s what we’re looking for nowwe’re going to start kneading now I’ m going to move my lettuce onto my matyes if I’m a mixer you can use a mixer to knead your lettuce but I’m doing with my handstoday the acces you need your throwing is pretty much the same way you You will need itfor regular bread dough but this one though is more solid and elastic soyou time need to leant a little elbow grease when manipulating it but the method ispretty much the same so you reel it towards yourself and propagandize it forwardthen turn it about 45 severities and then roll it back again and then pushforward and deter doing that so you probably want to knead it for about 510 minutes so what the hell are you crave is to create thatelastic but what you don’t want to do is knead too much because if you’veover-kneaded the texture it’s going to be a steal so What do wishes to do It’s gettingthe gluten to do its job but don’t overdo it I think we’repretty close I ponder the dough is ready so you can see the surface is starting to getthat elastic now this isn’t your regular flour it is therefore won’t betoo soft so this is perfect for us, So what you want to do is start folding the edgesdown so push it all the way down to gather this together will create a smooth surface for your meat but likewise thrust out air pocketsthen gather the edges on the bottom this dough is nice pliable like regular eat doughso you have To kind of try to pinch them together and then assemble itinto a neat chunk condition, well what I’m going to do here is I geta bread basket and that row with a coating of fabric is going to prevent the doughfrom sticking to the bottom and I’m going to kept the dough in that and on top of it I’m going to cover it with a mantle of damp tea towel so it’s just runa tea towel over the water and then merely give to baked and then merely cover it ontop we’re going to leave it to prove alright so we’re going to leave the doughto prove in a warm place in the kitchen for about an hour or when it’sdouble in size, ok and after h So what you can look at it looks niceand airy and we’re going to transfer it to a baking tray so I’ve got my baking trayhere and it’s strung with a mantle of baking membrane so I made a little oilunder it to make it thick and on the ref of the baking tray we’re going to grease thata bit i’m just going to use a few drops ofolive oil to grease the surface and then we’re going to transfer the dough awesomeonto the griddle so i’m gonna really lift it up with a tau it’s very slaking tohold on to this dough it’s like a little heated you know baby ok So let me justlift the towel that attaches to my subconsciou and then I’ll made the breadon top of the baking tray like this and shape it a little bit so from hereI’m going to coat the surface area of the meat with some olive oil so you can use abrush but I can’t find my brush so I’ll merely use my hands and simply Rub itwith some lubricant again, you can use coconut oil if youlike and deal it well and then we will use a sharp knife to create acup of cracks on top, I represent this is a nice pattern to look at but also cured thebread to cook evenly j so just take a knife and then afford it aslant spun, again this is a stiffer dough so you may need to run the knife e througha couple of times so we should do that so it doesn’t go inhere from our dough , now i’m going to heat up my oven oh this The little breadis ready to go into the regular oven so I’m going to preheat my oven to 180 stages and I’m going to move my dough for more proof in the meantime then I’m going tobake for 30 to 35 times until it’s golden dark-brown in there so you go getsome bread look in this it’s totally somewhat even the bottomis well browned and if that crust is soft on the outside solet’s take a slice so you go there, here’s our bread and I’ll takea slice and support you how we are to be able to have love meat changed ontoa cutting board my own I’m going to take her abrupt food bayonet and I’m going to cut it precisely to show you how it searches on the inside it’s really crusted on the outside exclusively can yousee it has a really nice texture it’s still hotand soft and it’s airy so I’m just smearing it with butter My favorite peanut and I apologizein advance for that Really decadent it’s too good to peekit’s really docile you precisely need to break a piece off yeah I’m going to takesome huge peanut butter and swab it over them so they travel hereBread and smeared with peanut butter Chunky peanut butter I deserved that The peanut butter adheres to theroof of the poles but the dough is really moist and soft which is greatso this bread is really good like toast so you can use the toastersyou haven’t used in a while and you are eligible to meet sandwiches doing whateveryou want with it and that’s really nice because you see it’s so soft and moistSo now vanishes our keto meat so with this bread you can also turn it intoa real shape so you can slice it easily, but I like it round and that’sjust my penchant, but I think you can easily have ten slicings of it, perhaps itdepends More over how dense I cut in terms of carbs countsa entire loaf with my calculation with the ingredients I use it’s about 24 cupsfull of a whole loaf so if I break it down into 10 slivers it’s roughly about 2 and 1/2 goblets per slice, so for me This is kind of Way within my consolation zone so 2slices for a sandwich It’s about 5 carbs so in terms of cup count I guess youknow it’s pretty good but like I said it’s not gluten-free so even if you’re notgluten feelings I’ll always say It’s fine to eatas much gluten as possible but life is all about fun and it’s about offset sopersonally I’m happy to eat this food on occasion and “youre supposed to” makethat arbitration for yourself so everything is mild so how do you storethat bread so you can process it like to Pretty much regular food if you’re going toconsume it within the next couple of epoches, then keep it coming somewhere atedge temperature, roster it up where there’s some sort of twine and eat it in acouple of days but if you plan on storing it a bit longer then cut it intoportions that dres you I frequently like to eat it, I generally cut it into slices and pull it into a freezer proof container or a freezer container and then placed itin the freezer not the freezer because the fridge will change thetexture of the bread so it’s not so good it’s full Put it in the eat for freeand when you’re ready to eat it simply Take out the portionsyou need for that time so you let them thaw at chamber temperature and eatthem naturally or you are eligible to really pop the frozen slicings directly into a toaster thatworks well, they come out golden brown and crunchy and it’s a great ideato freeze them because you don’t rush to eat them within a period of time Certainif you keep it coming properly in the freezer I say it will last up to you youknow a month no problem It’s really convenient so I hope you liketoday’s recipe and what it gives you I know this is a tough time and for many of us thefuture is uncertain, I entail I Personally I’ve only been out twice inthe past seven days merely t o do some basic patronizing, thisis an extraordinary time in human history and this is a time when you have to befully intentional we don’t wish to spend time on the valuable readings we need to learnfrom others but I speculate I feel Firm that we can get past it and come I’m stronger as ahuman race I have terminated religion in that and I hope you do too Even ifyou have to get good at home for a while, stay fortunate and staysafe and you can eat this meat so thank you for hanging Go out with me today andthanks for watching I’ll told you next time[ music]

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