Rosemary Sea Salt Keto Bread #diet #paleo #lowcarb #healthy #recipes

Hello there everybody – Jack here. I've spent the most recent month or so attempting to make a great, pleasantly finished Rosemary Sea Salt Keto Bread, and after four endeavors, I'm glad to state that I at long last nailed it with this formula.

I LOVE bread. Be that as it may, eating lower-carb nowadays has implied that most breads are (unfortunately) forbidden for me. I made this keto bread formula previously, just as this 90-second keto bread as well, and they were acceptable. In any case, this Rosemary Sea Salt Keto Bread checks the entirety of the cases for me regarding taste, surface and causing me to feel like I'm eating a 'genuine' cut of bread.

Presently, I would like to call attention to that this Rosemary Sea Salt Keto bread can't free, yet it is low in carbs at 1.4 net vehicles per cut.

Most keto bread plans out there depend on low-carb flours and thickener powder as the base in their formula – and our own does as well. Yet, – and here's the stunt – I additionally added wheat gluten to this formula which includes that delicate, bread-like surface that everybody knows and adores.

Also try our recipe : Grain-Free Apple Crisp #apple #healthy #diet #paleo #glutenfree

INGREDIENTS

• 1 cup tap water heated to exactly 110 degrees F.
• ½ teaspoon granulated sugar* or honey
• 2 teaspoons rapid rise dry yeast
• 3 whole eggs
• 3 tablespoons extra virgin olive oil
• 2/3 cup golden flaxseed meal
• 2/3 cup almond flour
• ¾ cup oat fiber (not oat flour)
• 1 ¼ cups Vital wheat gluten
• 2 tablespoon monk fruit sweetener*, or granulated Stevia
• ½ teaspoon xanthan gum powder
• 1 ½ teaspoon coarse sea salt (or kosher salt)
• 1 ½ teaspoons garlic powder
• ½ cup fresh rosemary
• Oil and coarse sea salt, for top of baked bread

INSTRUCTIONS

1. Dissolve sugar in warmed water and add yeast. Set aside to bloom.
2. In the bowl of a stand mixer with the paddle attachment, add eggs and beat five minutes on medium.
3. Add olive oil and beat to combine.
4. In a large bowl whisk together flax, almond flour, oat fiber, wheat gluten, monk fruit sweetener, xanthan gum powder, salt, garlic powder and fresh rosemary.
5. Once the yeast has bloomed (froth formed on the top of the water), alternate adding the yeast mixture and the dry mixture until everything is in and mix on medium low for eight minutes. (The dough needs to be kneaded this long to develop the gluten.)
6. Remove the dough and form into a neat ball with your hands then stretch to fit a 9X5X3-inch loaf pan. Do not oil or spray the pan, you want the dough to stick to the sides as it rises. Our 9X5X3-inch loaf pan was nonstick.
7. Spray a piece of plastic wrap and place over the top of the pan so the dough doesn’t stick to the plastic.

Source : bit.ly/2JudSQg

Read more our recipe : CARROT CAKE OVERNIGHT OATS #diet #carrot #cake #paleo #keto