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DRY INGREDIENTS

Oat Fiber Powder = 140 g (1 cup + 2 1/2 tbsp)

Finely Ground Golden Flaxseed = 140 g (1 cup + 2 1/2 tbsp)

Baking Powder = 16 g / 4 tsp

Salt = 4 g / 1 tsp

Egg White Powder = 44 g / 8 1/2 tbsp (OR 7 large fresh egg whites OR 250 g liquid egg whites to be added to the wet ingredients)

Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. Please watch this video about psyllium husk and powder for better understanding and success)

Apple Cider Vinegar = 45 ml / 3 tbsp

Room temperature water = 245 ml / 1 cup (This is to reconstitute the egg white powder. If using fresh or liquid egg whites, please OMIT this water)

YEAST MIXTURE

Instant or rapid rise yeast = 16 g / 4 tsp

Inulin = 2 tsp (OR a pinch of sugar)

Very warm water = 300 ml / 1 1/4 cups (120 to 130 F OR 50 to 55 C. This temperature WILL NOT kill the yeast. It is actually very conducive to wake up the yeast from its dormant state and get to work)

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven at 350F or 180C.

3. Add all the ingredients for the yeast mixture into a bowl. Mix to combine then set aside. This step is to check the condition of the yeast. If there are a lot of bubbling and foaming, then the yeasts are good. If not, please change to a new batch.

4. In another bowl, mix all the dry ingredients together until well combined.

5. Add all the wet ingredients (excluding the yeast mixture) and mix for a while. Remember that if you are using fresh or liquid egg whites, add them into the wet ingredients at this point and omit the 245 ml of room temperature water.

6. Lastly, add the yeast mixture and mix until well combined. The dough is firm and sticky.

7. Sprinkle the work top with some oat fiber powder. Then transfer the dough onto the work area. Shape into a ball then divide into 3 equal portions. Shape each portion into a ball.

8.  Flatten the dough with your hands. Add more oat fiber powder anytime to prevent sticking. Then roll over the dough and pinch the edges to seal. Roll the dough until 12 inches long then place on a baking tray lined with parchment paper. You can also use a baguette pan for baking. If using baguette baking pan, lightly grease the pan then transfer the rolled dough onto the pan. Then only proof the dough. The baguettes will be narrower and rounder. This recipe makes 3 x 12 inches long baguettes.

9. Cover loosely with a towel and proof at a warm area for about 15 to 20 minutes or until it has risen well. Here's a tip to create a warm area - turn on the stove fire for a while then turn it off. Place the pan with dough on a baking tray and let it sit on the warmed-up stove. Leave the hood lights on. This warmth helps to proof the dough quite quickly. And you can reheat the stove midway to warm up the area again.

10.  Once the dough has risen nicely, make some diagonal cuts with a sharp knife. As an option, you can sprinkle with some arrowroot powder. Then bake at the lowest rack for 40 to 45 minutes.

11. Cool completely on a wire rack before slicing.

12. These baguettes can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it's better to refrigerate earlier for up to a week or freeze for up to 3 months.

[Total Servings = 51]

NUTRITION INFO PER SERVING

Total Carb = 1.5 g

Dietary Fiber = 1.4 g

Net Carb = 0.1 g

Calories = 19

Total Fat = 1.0 g

Protein = 1.4 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

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