KETO WHITE BREAD

This is a homemade white loaf made with inulin which is made from the root of chicory which can lower cholesterol and triglycerides and is also claimed to lower visceral fat. It can also be used for weight loss, constipation. It is also used as a food additive to improve the taste and a sweetener.

This bread comes out quite moist and very satisfying. It's low carb @ 1.5g if cut into 18 slices. It's also high in protein and nice to eat. Best of all it gets in for Keto. The bad news it's not gluten-free.

The very first thing is to get a warm bowl and fill it with the 200ml of lukewarm water 30 to 45 deg C and put 10ml of maple syrup and give it a good stir. Then add the 10g of fast-acting yeast and give it a good stir and cover with clingfilm and lay to one side. You will note I haven't added it to the contents as the sugar will be eaten by the yeast. You will see this as it will bubble up. If this doesn't happen your yeast is dead and your bread will not rise. see image on brown bread page.

You can find all the products on Amazon

INGREDIENTS

• 240g vital wheat gluten

• 280g almond flour: I buy ground Almond from Sainsbury for £5.00 see note.

• 50g inulin powder

• 7.5g baking powder

• 10g dry fast action yeast

• 320ml warm water

• 2.5g Sea salt

DIRECTIONS

Regarding the Almond flour, I use ground Almonds and use a food processer to grind to a fine flour. If not use fine almond flour which will cost about £13.00 from Amazon.

First, add the yeast to the bowl of lukewarm water and stand to one side. You should see a reaction ie small air bubbles

Then add all the dry ingredients to a mixing bowl and mix well. Pour in warm water yeast mix a little at a time while mixing till it reaches a sticky yet firm texture.

mix for 5-10mins using your hands until it forms into a ball. Then knead on your worktop, for a further 5-10 minutes. you won't need flour on your worktop due to the olive oil. Place the dough in a bowl smeared with olive oil and cover with cling film and proof for 1-hour minimum, the longer the proof the better.

Place a loaf tin and allow to prove for a further hour or more. For a flatbread for dipping just place on an oiled baking tray

After the final proof with a sharp knife run, a cut down the centre.

Preheat the oven to 180C and bake your bread for 30 to 35mins or use a Meater thermostat set to 85 deg C and you can put it in the cold oven and let it come to temperature and the Meater will let you know when the core temperature is reached. Happy Baking.

On the eating side, I have calculated to get 18 slices which give each slice 101 calories, fat content 7.1g, total net carbohydrates 1.5g and protein of 8.7. If you want the exact energy per slice weigh your loaf when cold and so 580 divides by 18 = 32 then divide by the weight of the slice you have cut. NB I have only added this as some people did ask.

Enjoy!