HOW TO MAKE KETO FLAXSEED BREAD (EGGLESS) - FAIRLY SOFT, CRISPY WHEN TOASTED & ONLY 1 G NET CARB !

Links to purchase books via Payhip Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook Links to purchase books via Amazon Books available in Kindle, Paperback (Color & Non-Color) & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com ********** 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 help 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 ; https://www.lowcarbrecipeideasofficia... [Total Servings = 14] NUTRITION INFO 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 DRY INGREDIENTS 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 crumblier. Sieve it then regrind the coarse ones. Alternatively, you can use store bought flaxseed flour or powder). Whole Psyllium Husks = 34 g / 4 tbsp (Ground until half its original volume then weigh it) 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. Please see this video about psyllium husk and powder for better understanding and success -    • PSYLLIUM HUSKS VS POWDER - WHICH IS MORE E...  ) Baking Powder = 16 g / 4 tsp 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 WET INGREDIENTS Apple Cider Vinegar = 60 ml / 4 tbsp Coconut or Olive Oil = 45 ml / 3 tbsp Hot or boiling water = 280 ml / 1 cup + 2 1/2 tbsp DIRECTIONS 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 8x4" 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.