Almond White Bread V1.0 (without psyllium husks)
THIS RECIPE HAS BEEN UPDATED TO INCLUDE AN OPTION TO USE EGG WHITE POWDER. WATCH THE VIDEO HERE -https://youtu.be/_aZfNGctWwU. Psyllium husk is the best natural replacement for gluten, but I know that some of you experienced stomach discomfort with it while some of you faced difficulty obtaining it in your specific countries. Hence, I am introducing this keto bread which has no psyllium husks, xanthan gum or even yeast, yet it rises so well. It is white in color, so I named it Keto Almond White Bread. Of course, the texture is a little cake-like and crumbly, but it makes a great alternative if you are looking for a keto bread without psyllium husk or xanthan gum. The key ingredient is the egg whites which makes the bread looks white and the protein from egg whites helps to boost the rise. When part of the egg whites is whipped to stiff peaks, the meringue helps to provide the volume and rise as well. If you use egg yolks, the bread will not rise as much, tastes very eggy and the color will be yellowish. Alternatively, you could use egg whites from cartons too. After baking, you can feel how light and soft the whole loaf is. You can eat it on its own, top with your favorite spread or make sandwiches with it. When toasted, the crust is crispy, and the crumb is tender.
1.
2. Preheat the oven at 350F or 180C.
3. In a bowl, add the flour, baking powder, salt and mix until well combined.
4. Add the apple cider vinegar (if using), coconut oil, egg whites and mix until a thick batter is formed. Set aside.
5. In a separate bowl, make the meringue. Add the egg whites and beat with a handheld mixer at high speed until stiff peaks. It only takes about 1 minute.
6. Fold the meringue into the batter. Add 1/3 first and fold gently to combine. Do not mix. The fold method is like scooping up the batter from the bottom. If you simply mix the meringue into the batter, it will affect the rise. Then add another 1/3 of the meringue and fold to combine. Lastly, add the balance of the meringue and fold to combine. The batter is thick and smooth.
7. Pour the batter into an 8 x 4.5 x 4.5-inch loaf pan lined with parchment paper. You can also use a Pullman loaf pan. With a higher pan, the bread will look taller. You can use a standard 8 x 4-inch loaf pan except that the height of the bread will be shorter, and the top will bloom sideways so it will end up looking like a bloomed flower or a mushroom top.
8. Bake at the lowest rack for 50 minutes or until cooked.
9. Cool completely on a wire rack before slicing.
10. The bread is a little cake-like and crumbly but still firm. It is light and soft. You can eat it on its own, top with your favorite spread or make sandwiches. When toasted, the crust is crispy, and the crumb is tender.
[Total Servings = 18]
NUTRITION INFO PER SERVING
Total Carb = 2.1 g
Dietary Fiber = 1.0 g
Net Carb = 1.1 g
Calories = 104
Total Fat = 8.7 g
Protein = 4.3 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
