Keto Bread Trial # 1
I have been trying to find a keto bread recipe I can use as a go-to, always-on-hand bread that I can use as a substitute for sandwich bread, toast, or in place of a roll. I’ve really been missing bread, so I have baked 4 recipes in 3 days, to varying degrees of success.
I used to use my bread machine a lot. I got great, reliable results, but bread flour is a no-no on my keto lifestyle. I had put it away, on a top shelf in our pantry. I got two books on keto bread making, one that was for bread machine recipes and the other for keto bread and pasta.
The loaf above was my first try. This was a recipe for the oven. I sliced two thin slices for my husband and I to try. My husband was not impressed. I thought it was okay. I went into the kitchen to wrap up the rest of the loaf, only to find it GONE. Amber, our 94-pound 2-1/2 year old yellow lab, had eaten the entire thing! (She gave it 2 thumbs up.)
Since my husband wasn’t delighted, I decided to try another recipe.
Keto Bread Trial # 2
This was Trial # 2 yesterday using the bread machine. The loaf was only about 3 inches high, when usually the bread machine’s top is held open by the loaf of bread. I was disappointed, to say the least, but I’m not sure that my bread machine and the recipe from the book were on the same page. This was so dense I could have used it as a murder weapon. I threw it out.
Keto Bread Trial # 3
Today I decided that I would use a recipe from my bread machine book, substituting the good keto ingredients for the ones in the bread machine recipe; for example, almond flour for bread flour. I didn’t even take a picture of this dismal failure. I simply threw it out.
Keto Bread – Trial #4
This was was trial # 4 – a recipe I found on the net using the oven again. We again tried a slice. My husband’s reaction was that it was okay, but he didn’t finish the slice. I thought it was the best yet. I MIGHT be able to use it for sandwiches or toast. The flavor isn’t anything to write home about, so I wrapped this one up (before the dog could sample it) and will continue to eat it.I’ll continue looking for a recipe that really tastes good, as well as meeting my needs, if such a thing exists.
In reading on the net, I think the reason for some of the complexity here is that almond bread has no gluten. Xanthan gum is apparently a thickener. Some of the recipes use yeast and some don’t. I don’t know enough about the science of bread making to decipher which ingredients do what in the recipes.
If persistence will turn the tide, I will find a recipe for a bread that TASTES good, slices well, and will hold together for toasting or to make sandwiches.
Fingers crossed!
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