My best recipe for fluffy low carb mares or white bread
L ow Carb breads have to be basically brown-brown and consist of quite a few grains and a lot of moisture? No way! Today I approach the fluffy counter-proof. I confess: I worked a long time to get a light low carb bread with a loose, elastic crumb and brown crust. 10 grams more of this, 10 grams less of that, 20 degrees hotter, 15 minutes longer ... that's not really my thing at all. Give me some ingredients and a pan and it starts right. Also like without a prescription and so. But when baking isses just like that. It depends on every gram. Mööööp.
But when the
ury ury the man carefully bit into the bread yesterday, it thoroughly smelled, meticulously tasted taste and airiness, As a wine connoisseur sucked the air in small bumps and finally acknowledged "This is the best low carb bread you've ever baked," I was on target. The man is ready to love this bread. Yeah! And I'm ready to share the recipe with you.
This bread will definitely contribute a pleasing slug (so to speak) that we continue to motivate our low carb phase. Because if you persevere and do not fall back into the old patterns, the whole thing works really well. No cravings, no scary comforts, even sleep - and yes! - a belly roll less. I want to hold on. And I have plans! How do you like grilled cheese sandwiches or baked onion soup? With this bread, I can imagine that.
Oh, and by the way, if you're still looking for a delicious low carb snack or a heartwarming dinner, Take a look at the sweet potato slices from the toaster or the turnip gratin with thyme hack and peppers. These were the outstanding reader favorites of recent weeks.
And here comes my best recipe for fluffy low carb mares or white bread
60g protein powder *
60g Coconut flour *
30 g psyllium husks *, ground
15 g potato fibers *
2 tsp baking powder
3 eggs, separated
250 ml buttermilk
30 g butter, melted
1 tsp salt and 2 tsp light vinegar, eg white balsamic
1 box form made of silicone *, approx. 14.5 x 10.5 cm
Open the oven Preheat 175 degrees top/bottom heat.
Mix the dry ingredients well in a bowl.
In another bowl, beat the egg whites until stiff with the mixer, then add yolks, vinegar, salt, Stir butter and buttermilk briefly until everything is mixed. Then stir in the "flour mixture" and stir very quickly with the hand mixer into a firm dough.
Put the dough in the silicone mold and spread with a dampened spoon spine and press firmly so that no bubbles form/p>
Bake 80 minutes on the wire rack at 175 degrees top/bottom heat. Then turn off the oven and let the bread rest for another 20 minutes with the oven door closed. Then remove from the oven and remove from the mold.Please do not seal the cavity with the foil, as otherwise the moisture will not escape from the dough and it will become clacky.
The bread will remain stored in the mold when fully cooled and loosely covered at room temperature for several days
The bread is also very good for toasting on a medium level.
The baking result may be slightly different with other products (eg another protein powder). The products I've used for my recipe are linked up in the list of ingredients.
* You can find ingredients and asterisked equipment in well-stocked retailers or order them above via affiliate links at amazon. Of course, that does not cost you a cent extra. And I get a few cents from Amazon as support for the blog work. Thank you for making this possible!