Fluffy low carb, keto friendly bamboo fiber flour toast bread, grain free, gluten free, nut free, and also diabetic friendly!
Keto/ Low carb
Are you on a ketogenic diet or trying to eliminate carbs in your diet and miss a toast sandwich?
This recipe is for you!
This recipe was tested with several combinations of ingredients.
Having in mind a light bread, like the store bought toast bread, I knew from the beginning that the basic ingredient should be a light in weight ingredient.
To date, the lightest in weight "flour" I've used in recipes is none other than that made from bamboo fiber, so I knew from the start that this would be the recipe's staple.
Lately I've been experimenting quite a bit with bamboo fiber flour.
So I tried to combine this ingredient with almond flour but the result was not as expected. I didn't even try to use sunflower seed flour since it has almost the same properties as almond flour.
Another attempt was to combine it with some coconut flour which I also didn't like.
I tried this recipe with whole eggs, or just egg whites etc etc
Ultimately the most successful toast bun that resulted did not include any flour other than bamboo flour in combination with egg white protein powder (albumin). So after trying several ingredients I will not recommend ingredient substitutions in this recipe.
Pay special attention to the execution instructions of this recipe to get the best result.
You will have 12 slices of fluffy, feather light bread, which if spread with plenty of butter will make the best toast sandwiches!
Bamboo Fiber Flour Toast Bread
Servings: 12 (slices)
• Ingredients:
50 g / Bamboo fiber flour
40 g / Albumin (egg white protein powder)
17 g / Gluten-free baking powder
1 tbsp (7 g) / Ground psyllium husk
1/2 tsp / Guar gum
1 tsp / Natural sweetener 1:1 (I use an erythritol-stevia mixture)
1/4 tsp / Salt
1/4 tsp / Baking soda
1 tbsp / Apple cider vinegar
180 g / Cream cheese
2 tbsp / Olive oil
240 ml / Warm water
• Instructions:
1 In a basin, mix well all the dry ingredients of the recipe except for the baking soda.
2 Make a small puddle in the center and pour the baking soda in there and then the apple cider vinegar on top of it, to foam and activate.
3 Add the olive oil, cream cheese and warm water, beating at the same time with the mixer, just until the ingredients are well combined (1 minute). The mixture is relatively runny.
4 Line a loaf pan with parchment paper (24X11,5 cm) and pou this mixture.
5 Preheat the oven to 180°C, then bake (fan assisted) for about 45-50 minutes.
This bread rises beautify!
6 After baking, let the bread cool completely, first into the loaf pan and then out of the baking pan, on a rack.
7 The next day, cut the bread into 12 slices, and let dry, on the same rack, for a few hours or all night.
To make a toast, butter the bread slices well on both sides.
• Storage:
Store the bread slices in the refrigerator for 2 weeks or in the freezer for 2 months, in a ziplock bag.
Macros (for 1 slice of toast bread):
Protein: 3.5 g
Carbohydrates (net): 0.9 g
Fat: 6.6 g
Energy: 78 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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