Hello from Jakarta, Indonesia! I just tried your recipe coz i was making an eggs bennedict & needed something for “bread”. Your recipe was BY FAR the easiest to make & quite tasty! Initially i was worried about the “eggy” taste, but didn’t happen. I think i will be making this often… i will pre-measure the 30gr of almond flour & cut up 10gr of butter pieces for easier assembly in the mornings. Cheers!
Bread is back—up to 12 or 16 slices daily in order to lose weight, says Raz, director of the nutrition department at Tel Aviv's Sourasky Medical Center. And she doesn't stop there. Pasta? No problem. Brown rice? Bring it on. The premise behind the Bread for Life diet is that consuming carbohydrates raises serotonin levels in the brain, whereas eating protein reduces them. Higher serotonin levels result in feeling full and satisfied, says Raz. When serotonin levels are too low, people tend to remain hungry and crave sweets. Raz argues this is a key reason why high protein diets fail so often. A diet high in nutritious complex carbohydrates, however, reduces cravings for fattening sweets (simple carbohydrates) as well as hunger levels in general, resulting in fewer overall calories consumed. This is especially true if one consumes smaller carbohydrate-based meals every three to four hours throughout the day. While this prescription for shedding pounds isn't necessarily new, it certainly flies in the face of the anti-carb diets dominating today. Raz claims the average weight loss among healthy people on her bread-based program is 10 to 20 pounds in two months. If this is true, Tel Aviv may just become the next South Beach. (Oct.)
4.) Fill the dough into a loaf tin lined with baking paper. If you don’t use a silicone loaf pan line ALL SIDES with parchment paper so the bread will release easily. Smooth the top, but don’t press down too much – keep as much air in the dough as possible. Bake at 180 Celsius / 350 Fahrenheit for about 45 minutes or until a knife inserted comes out clean!
Ana, We like using a combination of almond flour and coconut flour for this bread to achieve the best flavor and texture. We haven’t tried this bread using only coconut flour, but it may work. Coconut flour absorbs liquid differently, so you’ll want to use about 1/4 the amount of coconut flour as almond flour (since the recipe calls for 2 cups almond flour, that would be 1/2 cup coconut flour in addition to the 3/4 cup coconut flour that the recipe already calls for). However, the flavor and texture of this bread will likely be different with that substitution. Please let us know how it goes if you give it a try!
I have been eating this way (very low carb, high fat, protein in between) for around 3 years now. I have found that for me I can MAINTAIN quite easily at an ideal weight and eating to satiety, but in order to actually LOSE weight, I have to at least have a very small calorie deficit. And though the change is gradual, it is sustainable and quite immediate (just little by little). The amount of that calorie deficit required in order to drop excess varies a lot from one individual to the next though, I think. I am particularly intolerant to hunger, and so I cannot overly emphasize how small of a deficit I will allow for. The nice thing about that though is that the hunger is far more pleasant in the absence of carbs.
Today was my second attempt at making “Amazing Bread”. Maybe I needed to bake it longer, but both times, it turned out gooey. The texture was not like bread at all, but more like a dumpling. I was able to slice it and I am hoping that toasting it will make it edible since I do not want to throw it out. I weighed every ingredient by the gram and used psyllium husk POWDER.
I made this today. I did not have almond flour so I took some slivered almonds and made flour from them in my nutribullet. This turned out fabulous. Only a pinch of salt is necessary. The variations are endless! I don’t do Keto but I will definitely be making this often for everything!! This is a great save if you are out of bread! Thanks so much for this recipe! It is DELISH!
I made this bread today and love it! The only problem I have is that the bread is very moist on the inside. The crust is perfect. I baked it at 350 for 70 mins and the bottom of the bread was a little moist as well as the inside. I measured all of my ingredients as your instructions say. Please help. This is the best bread I’ve made in the 2 years we have been eating wheat free.
I have been making Maria’s bread in my convection oven for a while and I had to lower the temp considerably to make sure it didn’t burn on the outside (even with a shorter baking time). I have a “portable” convection oven and I had always assumed that convection was the way to go for baking. Then I read some more about it and saw that convection is best for meats, etc. but not for baking, and I tried using the ‘normal” baking setting. My bread was MUCH better baked on normal. I used the temperature in the recipe and the timing and it came out perfect. No monkeying around with settings or duration.
Theresa, Thanks so much for your comment! We aren’t sure what you mean though; our recipe above calls for 2 cups (224g) of almond flour, which is the same measurement you mentioned from the brand you use (112g per 1 cup X 2 cups = 224g). It may be helpful to reach out to a particular almond flour manufacturer if you have a product-specific question. We hope this helps and happy keto baking!
Leann, I have been storing these in a container in the fridge so far for up to 4 days (they don't last much longer as I love them) and they are still perfect. They get a little bit moist and sticky but I pop them into the toaster for a short time to warm and crisp up. Perfect with crispy bacon for breakfast. I am not sure about serving size but I have two for brekkie daily. I make six in a batch, secret is to not mix the egg white and yolk/cheese mixtures too much - a bit of white foam here and there is fine. It is a very forgiving recipe. I also add about a tbsp. of psyllium husk powder and half tsp baking powder to the egg yoke mixture right before folding this into the whites. Don't put this stuff in too early or the egg mix will go solid !
Thanks Anne. Interesting reactions to your article! I have been LCHF now for about a year (so early days!) and my tastes have changed. I think you are right that we learn and go through phases as our bodies (and minds?) adapt. My personal experience has been that eating fewer breakfasts, taking lunch as leftovers rather than purchasing (even something cheap), and shopping for non-processed food has SO decreased my food bill overall that I have been able to choose to increase quality and the variety of proteins and vegetables I buy. I am a full-time student on a very fixed/low income, living in an apartment. I could relate to your writing regardless! I'd love to have chickens. They are so cool!!