For instance, you'll always need the vital wheat gluten percent to be around 45% to 55% for it to be able to properly make bread.īasically, I'd definitely recommend removing the xanthan gum from her recipe, as it inhibits gluten development and results in a tighter crumb. Bakers percentages are extremely helpful in trying to understand how non-standard recipes work. 0215 or 2.15% of the weight of the flour. For example, 7 g of salt divided by 326 g of flour equals. The percents listed for the last four ingredients are based on how the weight of the particular ingredient compares to the total weight of the flour. The percentages listed for the flour ingredients represent the proportion that the particular flour ingredient makes up in the total flour their percentages will add up to 100%. The top 3 ingredients are considered the flour ingredients that have a total weight of 326 grams. The ratio of flour ingredients to each other is important, and the only reliable way to measure them is to weigh them.
Sorry, the recipe is in grams and I don't have volumetric equivalents. I've arrived at a couple different variations, and there are some tweaks that I'd recommend if you'd like to lower the calorie count. I've made that recipe probably over 100 times while making different tweaks to improve on it.
It uses a combination of golden flaxseed meal, oat fiber, and vital wheat gluten as the flour ingredients. How are they reducing the calories by at least half, and how can I do this at home instead of paying $6.50 a loaf/pack?Ī comparable keto bread recipe is Diedre's Ultimate Keto Bread 2.0. I cannot (after plenty of Google search refinements) find a recipe that manages to come close. In most recipes for basic bread, a slice is usually between 100 to 200 calories per slice. I can tell there is a ton of fiber, since they're attempting to make keto friendly bread with 1g net carbs (12g carbs - 11g Dietary Fiber), but I'm wondering what they're doing that is making the bread so calorie friendly. VINEGAR, ASCORBIC ACID, CALCIUM PROPIONATE (MOLD INHIBITOR), ENZYMES. OIL, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, SALT, SORBICĪCID (MOLD INHIBITOR), FULLY HYDROGENATED SOYBEAN OIL, DISTILLED VEGETABLE FIBER, OAT FIBER, WHEAT PROTEIN ISOLATE), WATER, SOYBEAN Looking at their ingredients, forgetting mold inhibitors and unnecessary preservatives since the goal is to make this at home, it doesn't seem much different from classic bread ingredients:īREAD BASE (MODIFIED WHEAT STARCH, WHEAT GLUTEN, INULIN OR CHICORY They also have hamburger and hotdog buns in the same line that have only 50 calories each. Franz Bakery makes a bread that contains 35 calories a slice (the fact that it is keto is irrelevant to me, but may still be a part of the answer):
0 kommentar(er)
