If you have been making keto bread particularly using psyllium husk powder, you may have experienced the common failures such as sunken top, hollow inside, wet and dense bottom. I realized that the problem is with using too much psyllium husk in keto bread recipes. Yes, psyllium husk powder does make the bread look more “wheat like” but it is very challenging if too much is used for loaves.
Psyllium husk is a form of fiber made from the husks of the Plantago plant’s seeds and is commonly used in low carb baking and cooking as it acts exactly the way gluten does, as glue. Hence, it is a binding agent to prevent the bread from becoming too crumbly and resembling a cake. The hot water helps the psyllium activate its “glue” properties. This makes the dough bulks up and when too much psyllium is used, it tends to be heavy, wet and dense at the bottom. At the same time, when too much baking powder is used, the bread rises rapidly but tends to sink and become hollow inside at the top half, wet and dense at the bottom. It is as if the bottom is too heavy to rise with the baking powder haha.. , that’s why we get the hollow top. Therefore, I experimented with different amounts of psyllium husk powder and adjusted the water accordingly (an expensive experiment !). After many trials, I found the right formula which led to a perfect loaf – no sinking, no hollow top, wet and dense bottom ! I have tried this new formula for quite a number of times just to test the consistency and they all turned out perfectly. They are lighter and less dense than those that uses a lot of psyllium husk powder. Of course, keto breads will not look and taste exactly like regular bread but they are really healthy substitute which does not spike your blood sugar, cause weight gain and stomach discomfort.
The other problem is that the psyllium husk must be in powder form and not husks. Most of them being sold in the market are not fine enough, therefore, we need to grind them in a blender until as fine as possible, otherwise it would not work. I normally blend them in bulk until half its original volume and store them for convenience. Some psyllium husks powder tends to turn purple and some works a bit differently in terms of density. Hence, it’s best to choose a good quality one by a reputable brand. I understand that NOW and Jay Robb are good ones if you’re in the US. In my home country, Malaysia, most of them are imported from India and I normally buy a similar brand which I have already tested to be good.
Now the reason why we use egg whites only is to prevent the eggy taste. But don’t worry as you can make use of the egg yolks for so many things such as egg custard, ice cream, mayo, béarnaise sauce, carbonara, fried rice, omelettes etc. If you’re wondering why we add apple cider vinegar, it is to help the bread rise due to its acidity. I think it also gives a nice yeasty flavor together with the psyllium husk especially when the bread is baking in the oven. Having said that, I know a minority of people have commented that they can’t stand the smell and the taste. I guess one man’s meat is another man’s poison haha..
It’s important to weigh the ingredients for better results. Not all cups and spoons have the same measurements. Using a digital scale is the best for clarity and it can be set to zero so you don’t have to minus out the weight of the bowls or cups used.
This keto bread can be refrigerated up to 2 weeks and frozen for months. You can slice and store them in plastic bags or containers but it tends to create a lot of moisture which you can fix by toasting the bread before eating. If you store the bread wrapped with parchment paper, they keep nice and dry in the fridge.
If you add 2 tsp of baking soda, the bread will rise better and texture is softer but its optional.
NUTRITION FACTS
Total servings = 19
Per serving;
Net Carb = 2.5 g
Calories = 99
Total Fat = 7.4 g
Protein = 4.3 g
INGREDIENTS
Almond flour – 3 cups / 283 gm
Psyllium husk powder (finely grounded) – 5 tbsp / 45 gm
Baking powder – 4 tsp / 18 gm
Baking soda – 2 tsp / 9 gm (optional)
Apple cider vinegar – 5 tbsp / 57 gm
Egg whites – 6 / 198 gm
Salt – 1 1/2 tsp
Boiling water – 3/4 cup / 170 gm
DIRECTIONS
1. Use a spatula and mix all dry ingredients in a bowl until well combined.
2. Then pour in the apple cider vinegar, egg whites and mix until well combined.
3. Pour the hot water in and mix evenly until a dough is formed.
4. Place the dough in a 8×4″pan with parchment paper and lightly spread it.
5. Sprinkle with some white & black sesame seeds or any of your favorite seeds and press them down lightly to ensure they stick to the dough.
6. Bake in oven at the lowest rack at 350F or 175C for about 60 minutes or until the top is very hard and crusty. Or it is done when the internal temperature is about 205 to 210F or 96 to 98C.
7. Cool on a rack completely then slice thinly and store properly.