Keto Copycat Wheat Bread (gluten free)

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I dove in with two feet and tried this bread out!!

Oh my goodness, it smells AND tastes like wheat bread!!

If you follow directions completely, you will not be disappointed. It is not nut free and replacing the almond flour will be a disaster.

Also note you need psyllium husk POWDER!! I found this one on Amazon!

It may have a different “look” but this brand is best!

Find the right pan and a scale.

Weigh ingredients for best results.

No cups because I want your bread to be successful.

Do not over mix the ingredients or the dough will become gummy or collapse upon cooling.

Whole eggs cause the psyllium-flax bread to smell like ammonia – yuck! Make sure its whites only. You can use fresh or carton egg whites.

Psyllium is an absorbent fiber. If one doesn’t drink enough water while taking psyllium, it will absorb water from the body. No one wants to get a bowel obstruction, but everyone likes to be regular, right? Drink a glass of water with the serving of bread and be happy!

Lets go make some bread!!

10 ounces blanched almond flour

3 ounces Bob’s Red Mill flax Meal(regular or golden)

100 grams Psyllium Husk POWDER( it must be powder)

1 1/2 tablespoons baking powder

1 teaspoon salt

8 ounces egg WHITES ONLY (226.80 g)

3 ounces apple cider vinegar (85g)

14 ounces boiling water (396.89 g)

Preheat the oven to 350 degrees F. Grease a 8×4 inch metal loaf pan. I used my dark cast iron bread pan and greased with coconut oil.

Heat a kettle of water to a boil. Grind the golden flax meal in a coffee grinder to make sure it is very fine.

Place a large bowl on a scale, turn it on, zero it out, and measure 10 ounces of almond flour into the bowl. Zero the scale and measure 3 ounces of choice flax meal into the bowl. Zero the scale and change it to grams. Measure 100 grams of psyllium powder into the bowl, then add the salt and baking powder. Remove the bowl from the scale and mix the ingredients with a hand mixer or whisk to ensure that they are evenly distributed.

Put a smaller bowl in the scale, turn it on, zero it out and measure 8 ounces of egg whites into the bowl. Zero out the scale and add 3 ounces of vinegar.

Pour the egg white mixture into the bowl with the dry ingredients and mix at a high speed until just combined. (The mixture will begin to expand a bit.) It should only take 10 seconds. DO NOT OVER MIX.

Quickly rinse out the small bowl and return it to the scale. Zero the scale and add the 14 ounces of hot water. Pour the hot water onto the ingredients previously mixed with the eggs and vinegar.

Mix only 10 seconds, no more. Now you will get all dough off of mixer and gather up into a loaf size. Gently work it in your hands for a few seconds. Set in pan.

Bake 80 to 90 minutes. Till internal temperature is 210 degrees F.

Let it cool 5 minutes in the pan so it won’t become soggy. IMMEDIATELY remove and cool on a rack.

Wait until it is completely cooled before cutting.

Keep in fridge up to 1 week.

Use for sandwiches, toast, french toast, so many possibilities!!

Info per 1/2 inch thick slice:

9g fat

10 carbs / 7 g fiber = 3 net carbs

5g protien