Скачать или смотреть KETO COCONUT WHITE BREAD WITH PSYLLIUM HUSKS | 1G NET CARB ONLY | LIGHT & SOFT | BEST SANDWICH BREAD

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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN)
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3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL)

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Coconut flour (https://amzn.to/3PifzSm)
Whole psyllium husks (https://amzn.to/3EIlFXd)
Egg White Protein Powder (https://amzn.to/44bX6fU)
Pullman loaf pan 8 x 4.5 x 4.5-inch loaf pan (https://amzn.to/3kwxYvf)
8 x 5 x 4-inch loaf pan (https://amzn.to/3XglMlc)

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As promised, this is the Coconut white bread with psyllium husks. About a month ago, I published a video on Keto Almond White Bread with psyllium husks and some of you requested for the coconut flour version so here it is. The texture is light, soft and firm. Psyllium husks makes the bread more bread-like and firm (not crumbly like the version without psyllium husks).

This bread is not eggy at all, and it has a mild coconut taste. I really enjoyed it with my egg sandwich, untoasted as I love the soft texture of the bread.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 2.6 g
Dietary Fiber = 1.6 g
Net Carb = 1.0 g
Calories = 31
Total Fat = 0.1 g
Protein = 4.5 g

INGREDIENTS FOR THE BATTER
Coconut Flour = 90 g (3/4 cup)
Whole Psyllium Husks = 27 g (3 tbsp) (Must be ground until half its original volume then weigh it)
Baking Powder = 16 g (4 tsp)
Salt = 4 g / 1 tsp
Apple Cider Vinegar = 30 ml (2 tbsp)
Egg White Powder = 44 g (1/2 cup)
Room temperature water = 245 ml (1 cup) (This is to rehydrate the egg white powder. If using fresh or liquid egg whites, OMIT this water.)
Hot or boiling water = 180 ml (3/4 cup) (This is to activate the psyllium husks.)

Other options to substitute the egg white powder;
1. Fresh Egg Whites (room temperature) = 7 large (245 g)
2. Liquid egg whites from cartons = 245 g
(Note: If using fresh or liquid egg whites from cartons, OMIT the room temperature water which is meant to rehydrate the egg white powder)

INGREDIENTS FOR THE MERINGUE
Egg White Powder = 44 g (1/2 cup)
Room temperature water = 245 ml (1 cup)
Cream of tartar (helps to stabilize the meringue) = 1/2 tsp (You can also use 1 tsp each of white vinegar or lemon juice)

Other options
1. Fresh Egg Whites (room temperature) = 7 large (245 g)
2. Liquid egg whites from cartons = 245 g
(Note: When using fresh egg whites or liquid egg whites from cartons, OMIT the room temperature water which is meant to rehydrate the egg white powder)

DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. Make the batter. In a bowl, add the coconut flour, psyllium husks, baking powder, egg white powder, salt and mix until well combined.
3. Add the apple cider vinegar, room temperature water, hot or boiling water and mix to combine. The batter is quite dry. Set aside.
4. Make the meringue. In a separate bowl, add the egg white powder, cream of tartar, room temperature water and beat with a handheld mixer at medium to high speed until stiff peaks.
5. Fold the meringue into the batter in 3 batches. Do not mix or stir as this will deflate the meringue. The fold method is like scooping up the batter from the bottom. The volume should be increased but of course, not as much as the version without psyllium husks.
6. Transfer the batter into an 8 x 5 x 4-inch loaf pan, greased and lined with parchment paper. You can also use a Pullman loaf pan with similar size or close to it. It's important to use a tall pan.
7. Bake at the lowest rack for 60 minutes or until cooked. It is done when the internal temperature is 200 F or 93 C.
8. Cool completely on a wire rack before slicing.
9. The texture is light, soft and firm, not crumbly like the version without psyllium husks. With psyllium husks, the bread is definitely firmer and more bread-like. Once toasted, the crust is crispy with tender crumbs.
10. The bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it's better to refrigerate earlier for up to a week or frozen for up to 3 months. The bread can be reheated by steaming or toasting.