Flaxseed Bread (without psyllium husks)
THIS RECIPE HAS BEEN UPDATED ON 4TH OCTOBER 2022 TO INCLUDE AN OPTION TO USE EGG WHITE POWDER. SEE UPDATED RECIPE BELOW. This is another addition to a series of keto bread without gluten, psyllium husks, xanthan gum or yeast which I am rolling out. I have so far published the coconut flour version (link here - https://youtu.be/IbfxVL-aSy4) and almond flour version (link here - https://youtu.be/LmxkFr5fX_Y). This keto bread would be most helpful for those of you who are intolerant to any of these ingredients or faced difficulties in obtaining psyllium husks in your specific countries. Of course, without psyllium husks, the texture is a little cake-like and crumbly, but it is still a great alternative if you are looking for a keto bread without any of these ingredients. But for this flaxseed version, the crumbs are soft and firm while the crust is crispy but quite crumbly.
DIRECTIONS FOR THE MERINGUE
It's easier to separate the whites from the yolks when they are cold. After separation, let the whites come to room temperature. I have tried beating both cold and room temperature egg whites and found that the latter creates so much more volume. Then add the cream of tartar (if using) and start beating with a handheld or stand mixer at medium speed until soft peaks then increase speed to high and beat until stiff peaks. It's important to use a clean (free of grease) and dry bowl for beating the egg whites. If you find that the volume of the egg whites after beating and mixing with the batter did not increase much, that means the egg whites were not beaten correctly. So it's important to follow the instructions properly.
DIRECTIONS FOR THE BREAD
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350F or 180C.
3. In a bowl, make the batter. Add the ground golden flaxseeds, baking powder, salt and mix until well combined.
4. Add the apple cider vinegar, coconut oil, egg whites and mix until a thick batter is formed. Set aside.
5. In a separate bowl, make the meringue according to the instructions above.
6. Add 1/3 first of the meringue to the batter and fold gently to combine. The "fold" method is like scooping up the batter from the bottom. If you simply mix the meringue into the batter, it will break and deflate the meringue. Then add another 1/3 of the meringue and fold gently to combine. Lastly, add the balance of the meringue and fold gently to combine. The batter should have increased in volume significantly.
7. Pour the batter into an 8 x 4.5 x 4.5-inch-tall loaf pan lined with parchment paper. You can easily get this pan size online or at baking ingredient shops.
8. Bake at the lowest rack for 50 minutes or until cooked.
9. Cool completely on a wire rack before slicing. If you cut it into thin slices, you can get about 18 to 20 servings. If you cut it into thick slices, you can get about 16 servings.
10. The bread can be stored at room temperature for a few days if you have a cool climate. Otherwise, it's best to refrigerate earlier, up to 2 weeks. They can be frozen for months.
[Total Servings = 18]
NUTRITION INFO PER SERVING
Total Carb = 4.7 g
Dietary Fiber = 4.1 g
Net Carb = 0.6 g
Calories = 108
Total Fat = 8.7 g
Protein = 5.1 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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