Keto leavened baguettes | KetoDiet Blog | LIMITED TIME OFFER !



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I adore leavened bread. In fact, that was what I missed the most when I gave up grains and sugar and started on a healthy keto and paleo diet. Making sourdough bread was one of the biggest challenges I faced in adapting traditional favorites to be consumed on a ketogenic diet. It took a few adjustments, but I finally got the recipe I wanted.

This bread is not the first yeast recipe I've created – there is a similar recipe in the KetoDiet app and in my next cookbook. Both use visually different ingredients and a different cooking technique. Unlike traditional sourdough bread, this one does not require several days of cultivation – it takes a little over an hour. To recreate the typical taste of a leavened bread, I used vinegar and buttermilk. In addition, as I used vinegar, I omitted the cream of tartar that I use in most of my cooking recipes. As I have already mentioned, vinegar is a good alternative to cream of tartar when making gluten-free yeast.

Compared to my other keto bread recipes, I used a slightly different temperature and cooking time, as these chopsticks seemed to be more prone to burns – perhaps because of buttermilk.

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Troubleshooting, tips and allergy-free options:
  • For more tips on making the perfect bread, check out this post (troubleshooting at the end of the post).
  • This dough is based on these Keto buns (without garlic powder, onion powder, sesame seeds and cream of tartar)
  • Keto rolls without nuts – include flax flour and coconut flour.
  • Psyllium-free bread rolls – include flax flour, almond flour and coconut flour.
  • Versatile bread without linseed, includes coconut flour and a nut free option.
  • If you do not want to use coconut flour: Although I have not tried, I would use twice as much almond flour or flax meal as coconut flour (1 cup of almond flour / flax meal instead of 1/2 cup of coconut flour). Or you can use the same amount but reduce ~ water 1/2 Chopped off.
  • The lukewarm water in this recipe will slow the upward effect of baking soda. I've tried both boiling water and lukewarm water and although it did not make any difference to the chopsticks, some people had bubble whales. air / hollows in the making of a bread. More tips on the perfect bread are listed here.
  • Try this coconut milk kefir recipe instead of buttermilk: use one half of the coconut milk kefir and one half of the water.
  • Make sure you use a kitchen scale to measure all dry ingredients. Using only cups may not be enough to get the best results, especially in baked goods. The weight per cup and per tablespoon may vary depending on the product / brand or whether you make your own ingredients (for example, flaxseed from linseed). Psyllium absorbs a lot of water. When cooking with psyllium, you must remember to drink enough water throughout the day to prevent constipation!
  • Do not use whole psyllium husks. If you can not find psyllium shell powder, use a blender or a coffee grinder and proceed until everything is perfect. If you have already prepared psyllium husk powder, consider weighing it before adding it to the recipe. I used whole psyllium husks that I rectified myself. As I personally experienced and I rely on the comments, some brands of psyllium powder are do not suitable for making bread because they are too dense and make the bread too flat / dense.

Convenient Global

Nutritional values ​​(by 1 regular baguette)

Net carbohydrates4.5 grams

Protein12.2 grams

Fat16.4 grams

Calories232 kcal

Calories of carbohydrates 8%protein 23%, bold 69%

Total carbohydrates14.1 gramsFiber9.6 gramsSugars2.8 gramsSaturated fat2.7 gramsSodium538 mg(23% RDA)Magnesium100 mg(25% RDA)Potassium360 mg(18% DME)

Ingredients (made 8 regular baguettes or 16 mini baguettes)

Dry ingredients:
Wet ingredients:
  • 6 big egg whites
  • 2 large eggs
  • 3/4 cup of low fat buttermilk (180 g / 6.5 oz) – full of fat would make them too heavy and they could not get up
  • 1/4 cup of white wine vinegar or cider vinegar (60 ml)
  • 1 cup warm water (240 ml)

Instructions

  1. Preheat the oven to 180 ° C / 360 ° F (fan assisted). Use a kitchen scale to measure all ingredients carefully. In a bowl, combine all dry ingredients (almond flour, coconut flour, ground flaxseed, psyllium powder, baking soda and salt).
    Leavened baguettes
  2. In another bowl, mix eggs, egg whites and buttermilk.
    The reason you should not only use whole eggs is that the bread does not rise with so many egg yolks. Do not waste them – use them for making homemade Mayo, Dutch Easy Sauce or Curd Lemon. For the same reason, use lean buttermilk (not fat).
    Leavened baguettes
  3. Add the egg mixture and mix well with the help of a blender until the dough is thick. Add vinegar and warm water and mix until smooth.
    Leavened baguettes
  4. Do not over-treat the dough. Using a spoon, prepare 8 mini-chopsticks or 16 regular mini-chopsticks and place them on a baking sheet lined with parchment paper or a nonstick mat. They will go up, so be sure to leave a little space between them. Optionally, mark the chopsticks diagonally and make 3-4 cuts.
    Leavened baguettes
  5. Place in the oven and cook for 10 minutes. Then, lower the temperature to 150 ° C / 300 ° F and cook another 30 to 45 minutes (the small chopsticks will take less time to cook).
    Leavened baguettes
  6. Take out of the oven, let the tray cool down and place the chopsticks on a rack to allow them to cool to room temperature. Store them at room temperature if you plan to use them in the next few days or in the freezer up to 3 months.
    Bakery products that use psyllium always have a slightly damp texture. If necessary, cut the chopsticks in half and place them in a toaster or oven before serving.
    Leavened baguettes
  7. Enjoy as ordinary chopsticks!
    Tip: To save time, mix all the dry ingredients, store them in a zipper bag and add a label indicating the number of servings. When you're ready to cook, simply add the wet ingredients!
    Leavened baguettes

Nutritional distribution of ingredients (with 1 regular baguette)

Net carbohydrates Protein Fat Calories
Almond flour (blanched ground almonds, almond flour)
1.6 g 4 g 9.8 g 111 kcal
Psyllium husk powder
0.5 g 0.2 g 0 g 3 kcal
Coconut flour, organic
0.8 g 1.3 g 1.1 g 28 kcal
Flaxmeal (flax meal), ground flaxseed
0.1 g 1.7 g 4 g 50 kcal
Baking soda, leavening agent (baking soda)
0 g 0 g 0 g 0 kcal
Pink salt of the Himalayas
0 g 0 g 0 g 0 kcal
Egg white, fresh
0.2 g 2.7 g 0 g 13 kcal
Eggs outdoors or organic
0.1 g 1.6 g 1.2 g 18 kcal
Milk, buttermilk, fluid, culture, low fat
1.1 g 0.8 g 0.2 g 9 kcal
Wine vinegar
0 g 0 g 0 g 1 kcal
The water still
0 g 0 g 0 g 0 kcal
Total for 1 regular baguette
4.5 g 12.2 g 16.4 g 232 kcal

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