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Keto food in UK
I have been trying different keto bread recipes from the web and I have to agree with Dr Berg that this bread is wonderful and is the most bread like that I have made to date. I don’t think it is something for everyday consumption as it contains arrowroot and this is high in carbs, around 13 per 100g, however it does behave in a similar way to flour and that is a good thing. This recipe also calls for maple syrup which is eaten by the yeast to produce a lighter texture bread, you may also not be happy about the inclusion of maple syrup in this way. Personally, I have come to the conclusion that Keto will be in my life for some time to come and so I have to find a variety of thing to eat that keep me on the right path. That is, I will do less damage eating this loafoccasionally than if I ate a muffin or a doughnut. I will leave it up to you if you think the extra carbs are worth it to your particular WOE.
This is how I make it, I have included the UK measurements so we can all eat this wonderful bread
Dry Ingredients:
1 cup (110g) almond flour
1 cup (110g) arrowroot flour
1/3 cup (35g) coconut flour
1 tsp. sea salt
2 tsp. active dry yeast
1 ½ tablespoon.(22ml) very finely ground chia seed
2 tablespoon. (30ml)organic psyllium husk powder
Wet Ingredients:
1 ¼ cup (300ml) filtered water
2 teaspoon (10ml). Maple Syrup (This is consumed by the yeast, which lowers the glycemic index)
I put mine into the oven like this and it browns well but if you want a shiny crisp top to your loaf then you can egg wash it (brush it with a beaten egg). The loaf needs to cook in a hot oven gas 7, 220deg C 425degF for about 35-40 minutes, the exact time will depend on your oven, It will look done quite quickly but you should use a temperature probe to see what the internal temperature is, when its done it will say 205-210 deg F. Once it is cooked,take it out of the tin and put it on a cooling rack so it doesn’t go soggy and then leave it to get completely cold before you eat it, if you don’t the inside will compress and stick together.
17 comments
26/02/2018 at 5:26 pm
Char says:
Thank you for the recipe!
21/04/2018 at 4:36 am
debbie says:
Thanks very much for this. I have made it before and again today but you have made me realise why it’s not turning out properly (I don’t think …. still quite edible). I’ve been using the yeast for dry ingredients. Duh!
Would you have any idea of the macros for this? I haven’t got a clue how to work them out.01/05/2018 at 12:44 pm
Sue says:
Yes, I tried this using quick action yeast added to the dry ingredients and it didn’t work out. I haven’t worked out the macros for this,I know arrowroot is quite high in carbs but I believe it doesn’t spike insulin as much as grain flour so is better for us on a keto diet.I think this is a great alternative and very filling but I wouldn’t have it all the time,so I don’t worry about the macros,its just part of my lifestlye
20/06/2018 at 7:07 pm
Vicki Willendorf says:
I followed all the directions and my bread came out gooey! What could be going wrong? Would it have anything to do with instant yeast vs. not instant?
22/06/2018 at 8:04 am
Sue says:
I have found that you have to really cook it fully to get the middle to cook properly, and even then it may still be a bit sticky. The bread is not like like normal bread that has gluten, you have to wait until it is quite cold before cutting into it.I don’t know what difference the different yeast would cause, but I do know that they work in different ways, instant easy yeast is added to the dry ingredients,but the dried yeast has to be activated before its mixed in. Regular flours absorb different amounts of water depending on the conditions, it may be that arrowroot may do this too, maybe add a little less water next time.
22/06/2018 at 6:47 pm
Sue F says:
I’ve made it several times and it’s really delicious. But I can’t seem to find out the carb count. Does anyone know?
22/08/2018 at 3:22 pm
Debbie says:
I just worked it out and get 13 g per slice net carbs, working on cutting into 10 slices. I think that’s quite high so not an every day thing! It’s also 136 calories, 3 G protein and 7 g fat.
29/08/2018 at 10:33 pm
Margaret says:
Just add the ingredients to my fitness pal and it will calculate it for you.
This is y I’m on here trying to find the same thing the lazy way. So now I’ll go and put it in my self.
Hope this helps
02/07/2018 at 9:23 pm
Lisab says:
Thumbs up!!!’
Looks good. I haven’t used those ingredients together. I will give it a try and rate it. Thank you for recipe. Excited to try it.05/09/2018 at 11:12 am
Annette says:
This bread is delicious but there seems to be a whiteout all over the web about the carb count. Please advise!
15/09/2018 at 10:31 pm
Chris says:
Love this bread! I’ve made it several times. It’s easy to follow, fast & tastes delicious. I use Arla Icelandic yogurt cream cheese on it. So good! Im type 2 diabetic so I do have to watch it. It’s great to have this on occasion.
16/10/2018 at 3:46 am
Kimberly says:
My first time making bread and it turned out great. I was thinking this might be great for rolls for holiday dinners. Have you ever added anything like rosemary to the bread? Or used as pizza dough? I’ll have to experiment!! Thank you!
28/11/2018 at 11:41 am
Dorothy says:
Love this loaf but would like to make it as rolls. If I divide into 10 rolls how long would I need to bake it in the oven for. Also I have seen some comments saying they believe this is 13 net carbs per tenth. Do you count the maple syrup in the carbs or can the carbs in the maple syrup be discounted as they are digested by the yeast.
26/12/2018 at 8:38 pm
Zoe Hansen says:
What are the macros on Dr Berg’s bread?? Can’t find it online
15/01/2019 at 3:24 pm
Kathie says:
It is delicious
25/02/2019 at 10:59 pm
Larinda Cook says:
You have to let this bread completely cool before you can cut it… It is wonderful bread
16/08/2019 at 11:20 am
Radha Zoloto says:
How many slices am I allotted to remain in ketosis?
Pls help !
