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So I finally managed to get this recipe right after about 6 to 7 attempts. The crucial part was in getting the right amount of water as it is always a challenge for eggless keto bread. The slightest increase in water will make the crumbs wetter. So don’t worry if you find the dough is quite dry and may not be smooth after shaping as the texture will be just right after baking.
This eggless version of the flaxseed bread reminds me of rye bread as it is quite dense. The reason is that without egg whites, the dough would not rise much so that’s why the bread is much denser and heavier. But by adding the baking soda, it helps to make the texture softer. Also without eggs, the taste of flaxseed is quite strong so I added some dried herbs to mask it but if you love the taste of flaxseeds, you do not have to do this. The herbs also helps to mask the taste of baking soda which can be quite unpleasant for some people. Overall, this bread may be dense but it is fairly soft and crispy when toasted. And at 1 g net carb per serving, you can enjoy it guiltfree. Plus flaxseed is way cheaper than other low carb flours.
The recipe can be viewed and printed at this link ;
[ Total Servings = 14 ]
Per serving ;
Total Carb = 9.9 g
Dietary Fiber = 8.8 g
Net Carb = 1.1 g
Calories = 170
Total Fat = 11 g
Protein = 4.8 g
Golden Flax Seed (Finely Ground, Flour or Powder) = 360 g / 3 cups
(Note: Please ensure that the flaxseeds are fresh otherwise, you may end up with a rancid taste. For this recipe, it’s best to grind the flaxseeds until as fine as possible otherwise the bread will be more crumbly. Sieve it then regrind the coarse ones. Alternatively, you can use store bought flaxseed flour or powder).
Psyllium Husks (Ground until half its original volume) = 34 g / 4 tbsp
OR Pre Ground Psyllium Powder = 1 to 3 tsp (Note: Start with 1 tsp and if the dough is too runny then slowly add a bit more)
Baking Powder = 16 g / 4 tsp (If using double acting, reduce amount by half)
Baking Soda = 4 g / 1 tsp (This is optional but it does make the bread texture softer)
Italian Herbs = 1 to 2 tsp (This is optional but it does add a nice flavor which will also help to mask the flaxseed and baking soda tastes)
Salt = 1/2 to 1 tsp
Apple Cider Vinegar = 57 ml / 4 tbsp
Coconut or Olive Oil = 45 ml / 3 tbsp
Hot or boiling water = 280 ml / 1 cup + 2 tbsp
1. Preheat the oven at 350F or 180C
2. Grind the golden flaxseeds as shown in the video. You can also use coffee bean or spice grinder, powerful blender or food processor. Of course, a multi grinder is most effective.
3. In a bowl, add all the dry ingredients and mix until well combined.
4. Add all the wet ingredients and mix until a dough is formed. The dough is quite dry so you need to knead it in order to incorporate the ingredients. Wet your hands before kneading as the dough is sticky.
5. Mold the dough into any shape you prefer. As this bread is eggless, the dough will not rise much so it will look the same after baking except slightly bigger.
6. Place the dough into an 8×4″ loaf pan lined with parchment paper or just let it sit on a baking/sheet pan.
7. Top with any choice of seeds or nuts (optional).
8. Bake for 1 hour or until a wooden skewer comes out clean.
9. Cool completely on a wire rack before slicing.
10. The bread can be kept at room temperature for a few days. It can be refrigerated up to 1 week or frozen for months.
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