#1

Member
Central Maine
It just makes sense to have this since going into ketosis (NOT ketoacidosis which is very dangerous!) is becoming more and more common. I see it as a place for recipes and reviews and just general BSing about ketosis.

This post is a review.

I have been trying to replicate bread. I was a pretty good bread baker and didn't get to be that by not loving everything about bread. I baked pretty much all of our bread stuff 1 3/4 years ago. Today in ketosis the substitutes are just a ghost of what bread should be. But I recently spied King Arthur Flour Keto Wheat Flour Blend (aka WFB). It has 4 net grams of carbs per 1/4 cup serving. Hey, it's King Arthur so I'll try it even though it's incredibly expensive... I buy it locally for $10/lb. The KA site has it for $12 something probably shipping added, Amazon has it for $11.

In the past I would take the wheat berry from the berry to the finished loaf. Yes I ground my own wheat. I know what real wheat bread smells like through every stage.

So I made a loaf of bread with a the KAF WFB. The gluten content was clearly evident as t was in the mixer. The rule is to mix it less, you can or not. I treated it like flour and it worked with fantastic gluten structure. Other than the mixing I followed the directions on the back of the bag. BTW, one bag makes a loaf with just a little bit left over, so it's an expensive loaf. I allowed it to rise in the mixer and knocked it down then put the loaf in the pan. After it rose I put it in the oven to finish it off and kept it in there for the full 35 minutes. I got one heck of an oven rise. One joy of baking bread is having a slice slightly warm out of the oven, I buttered on e and was disappointed in the bland taste. But the texture was clearly bread and the taste while bland was NOT eggy. I can live with this but it will take some work is what I told myself.

I haven't had eggs over easy in 1 3/4 years because if I can't put them over buttered toast I just don't want them. Today I scratched that itch. It worked fine despite the lack of flavor in the bread. What would this bread excel at? French Toast where cinnamon and such is added to the custard would be great. It will hold up to getting soaked. I really enjoyed it with the runny yolk on it. It would work for sandwiches. I don't think it would be best where the flavor of the bread needs to come through. But I haven't had ANY keto bread where that flavor was required.

The carb load was quite good. That slice of buttered toast I had this AM netted me <4 grams of carbs. I can handle that.

The short story... This by far the best bread I've had in 1 3/4 years in ketosis (and staying in ketosis).

Next time rather than using water for the loaf I'll use some beer to give a fermented yeast taste to it. This product definitely has promise.

AlanH81, ExtraProtein, Nero and 3 others like this post
Brian. Lover of SE razors.
#2

Posting Freak
Canada
Brian, that is a lot of effor to make bread. I hope you can improve its flavour, for the next time. Smile

ShadowsDad and AlanH81 like this post
Celestino
Love, Laughter & Shaving  Heart
#3

Member
Central Maine
I agree, but there are things I miss, yet want to stay in ketosis. Example: I haven't had a sandwich in 1 3/4 years. I miss a sandwich now and then. Tuna and mayo with tomato... I miss that.

I have tried to make egg based "bread" substitutes, but unsurprisingly they taste like egg. Another used whey protein isolate as the base, at least it wasn't eggy but it still wasn't good.

Had more eggs over easy on the last piece of this bread in the package this morning. It was just as good as yesterday. The rest of the loaf is presliced and packaged in 3 slice packages and in the freezer.

Dave in KY likes this post
Brian. Lover of SE razors.
#4

Posting Freak
Canada
Best of luck.

ShadowsDad likes this post
Celestino
Love, Laughter & Shaving  Heart
#5

Member
Idaho Falls, Idaho
Fascinating! Thanks for sharing and yes, the oven spring is the fun of it all. I’m not making keto bread but I’m sure studying your lifestyle. Thanks for your work my friend.

ShadowsDad likes this post
#6

Member
Central Maine
Lipripper, I started it because I have heart disease. Now you might ask why would someone with HD eat a diet high in fats, including animal fats? I assure you I don't have a death wish, just the opposite. I did my research and everything people believe about dietary fat is wrong, and people we trust to tell us the truth, and pay to tell us the truth lie about it.

That's as far as I'll go. It's up to interested folks to do their own research and decide for themselves what is right for them. My Drs tell me to continue what I'm doing. The only negative I got was from a Dr who tried it and told me that she couldn't do it.
Brian. Lover of SE razors.
#7

Member
Central Maine
(This post was last modified: 04-29-2021, 01:13 PM by ShadowsDad.)
Air fried some sausage tonight. Sliced the outside with shallow Xs to form a diamond pattern and to prevent them from bursting and spraying fat. Even though fat is my fuel it's still calories in vs calories out. This method of cooking added no fats and removed a bunch. Yes, I'm still trying to lose weight from the carcass. I just don't want to do it rapidly. Folks who do rapid weight loss have no clue how to maintain weight and generally put it all back on. I don't want that to be me.
Brian. Lover of SE razors.
#8

Living on the edge
I use a brand called Bobs Red Mill. They make a Paleo Bread flour...not the ultimate in low carb but
good enough if u just eat 1-2 slices of bread a day like I do. Very tasty and easy to bake.

40gm nett carbs per cup measure. I don't worry about being in ketosis....just keeping daily carb intake to between 20-50gm nett.

https://www.bobsredmill.com/paleo-baking-flour.html

ShadowsDad likes this post
#9

Member
Central Maine
FWIW, if I mention a product or company I will never have an affiliation with them other than as a customer. If that ever changes I'll bring it to your attention. But if I say nothing about it you can safely assume that I no affiliation other than as a customer paying full price, but I'm free to shop around for the best price.

Lots of times folks eating a keto diet just have a difficult time getting the flavor we want in our foods. Lets face it, the bread I wrote of above is more like bread than any other keto bread I ever made but it lacks one thing... it just doesn't have a good wheat flavor. So I got a wild idea and did a search for wheat bread flavor. Son of a gun! It's a real thing! Want rye bread flavor? They have it. Potato flavor? They have that too. I think One On One Flavorings and I have the potential for doing lots of business. But for now I just have some of their wheat bread flavor on order as a test.

https://www.oooflavors.com/products/whea...7dac&_ss=r

Here is the home page: https://www.oooflavors.com

There is a search magnifying glass in the upper right of their pages. Type in Keto flavorings to be amazed. They also have a mess of recipes.

ExtraProtein likes this post
Brian. Lover of SE razors.
#10

Posting Freak
Canada
That is very interesting to read, Brian. I had never heard of that. Keep us posted if you do try it. Smile
Celestino
Love, Laughter & Shaving  Heart


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