Keto Bread Baking: Non-Wheat Loaf Perfection

The keto diet is a low-carb, high-fat diet that has become increasingly popular. A common misconception is that bread is off the table when following a keto diet, but this is not the case. There are many keto-friendly bread recipes that can be made using alternative ingredients to traditional wheat flour, which is high in carbs.

One popular keto bread recipe uses almond flour or coconut flour as a substitute for wheat flour. Almond flour is the preferred option as it provides more flavour and a generally more delicious result. Coconut flour can result in a dry loaf of bread. Other ingredients used in keto bread include eggs, butter or olive oil, and baking powder.

The process of making keto bread is similar to making traditional bread. The dry ingredients are combined, and then the wet ingredients are added and mixed until a dough forms. The dough is then shaped into a loaf and baked in the oven.

Keto bread has a similar texture to traditional bread and can be used for sandwiches, toast, or grilled cheese. It is also versatile and can be toasted in a skillet or oven and used as a side dish.

How to separate eggs

To separate eggs, you'll need to separate the egg yolks from the egg whites. Here are four methods to do this:

Using an egg-separating tool

This method is the safest bet to ensure you don't break the yolk, but it can be time-consuming and expensive. Egg separators are available online, at grocery stores, and anywhere that sells kitchen appliances and accessories. Most egg separators function by catching the yolk while allowing the white to drip through to a bowl below.

The shell method

First, crack your egg against a flat surface, doing your best to cleanly split the shell in half. Aim to catch the yolk in one of the shell halves as the white drips into a bowl below. Transfer the yolk back and forth between the two shell halves to let the rest of the egg white drip down into the bowl. Be careful not to let the sharp edges of the shell puncture the yolk.

Fishing out the yolks by hand

This is the fastest way to separate a large number of eggs and only requires a bowl and your hands. First, crack your eggs into a large bowl. Then, use clean hands to "fish" the yolks out of the bowl, gently picking up each yolk from below while allowing the whites to drip back down through the slits between your fingers. Place the yolk in a separate bowl and repeat.

Using your hand as a bowl

Hold one hand in a bowl shape with your fingers very slightly spread and crack the egg into that hand. The egg whites will run through, and the yolk will stay in your hand. Wash your hands first.

Some additional tips for separating eggs:

• Chilled eggs are easier to separate, but most recipes call for room-temperature eggs. You can let your eggs reach room temperature before or after separating.
• If you get a piece of eggshell in the separated eggs, scoop it out with a larger piece of the shell.
• If you're whipping the egg whites, avoid getting any of the yolk or natural oils from your hands in the whites, as this will interfere with their ability to whip properly.
• Egg whites will keep for up to 3 days in an airtight container in the fridge and can be frozen for longer storage. Egg yolks will keep for up to 2 days in an airtight container in the fridge.

How to whip egg whites

To make keto bread, you'll need to whip the egg whites until they're fluffy. Here's a detailed guide on how to do that:

Start with Fresh Eggs

Use fresh, cold eggs and separate the yolks from the whites. The whites will whip up quicker and be more stable if they're fresh. It's also important to be careful during this process, ensuring that no yolk gets into the whites, as this can affect their ability to whip properly.

Let the Whites Come to Room Temperature

While eggs are easiest to separate when cold, they whip up more effectively at room temperature. So, after separating them, let the whites sit out for about 30 minutes to take the chill off.

Use a Clean, Grease-Free Bowl and Whisk

Any trace of fat, oil, or grease in your equipment can keep the whites from whipping up properly. Use a clean, grease-free bowl and whisk attachment. If you have a copper bowl or whisk, use it! The copper reacts with the egg whites, helping them to expand.

Add a Stabilizer (Optional)

While not necessary, adding a stabilizer like salt or cream of tartar can help the egg whites hold their shape. Use a pinch of salt and/or cream of tartar for every 2-4 egg whites. If you're using a copper bowl, skip the cream of tartar.

Start Whipping at Low-Medium Speed

Whether you're using a hand mixer, stand mixer, or whisking by hand, start at a low-medium speed. You want to vigorously work as much air into the mix as possible. If using a mixer, medium speed is ideal for both aeration and monitoring progress.

Watch for the Stages of Soft, Firm, and Stiff Peaks

As you whip, the egg whites will go through different stages:

• Soft peaks: When you remove the whisk, a peak forms and then droops.
• Firm peaks: The peak that forms will keep its shape.
• Stiff peaks: The peak on the egg white surface and the whisk holds its shape, even when turned upside down.

Be careful not to over-beat, as this will cause the protein in the egg whites to break, releasing the water and creating an unappetizing mix.

How to fold in egg whites

To fold in egg whites, you will need a large mixing bowl and a flexible spatula with a wide blade. Start by whipping the egg whites until they form stiff peaks. Then, prepare the base according to your recipe in a separate bowl.

The idea behind this technique is to create a light and airy batter, so when adding the egg whites, you want to be gentle so as not to deflate them. First, add a generous scoop of whipped egg whites to the base and gently stir until the batter looks lumpy and barely combined. This helps to lighten the base and makes it easier to work in the rest of the egg whites.

Next, scoop the remaining egg whites on top of the batter. With the blade of your spatula, slice straight down through the middle of the egg whites until you hit the bottom of the bowl. Then, scrape your spatula along the curve of the bowl, scooping up the batter and egg whites, and fold them over on top of the remaining egg whites.

Turn the bowl a quarter with your other hand and repeat the process: slice down through the middle, scoop from the bottom of the bowl, and fold over on top. Keep repeating this motion until the batter and egg whites are fully incorporated. It's important not to overmix, as this will deflate the egg whites. It's also helpful to rotate the bowl instead of the spatula to prevent compressing the batter.

This whole folding process takes some time and patience, but it will result in a light and fluffy texture in your keto bread.

How to tell when keto bread is done

Keto bread is a staple food for people following a strict low-carb ketogenic diet. It is made by replacing traditional wheat flour with low-carb sources and other functional ingredients.

There are several ways to tell when keto bread is done. Here are some key indicators:

• Toothpick Test: Insert a toothpick into the centre of the bread. If it comes out clean, without any gooey dough stuck to it, then the bread is done. If the toothpick has dough stuck to it, the bread needs to be baked for a little longer.
• Colour: The crust of a well-baked keto bread should be a deep brown colour. Specifically, it should be "mahogany brown".
• Temperature: Use a digital thermometer to check the internal temperature of the bread. The bread is done when the thermometer inserted in the centre reads 190°F.
• Sound: Tap the bottom of the loaf. If it sounds hollow, then the bread is done.
• Time: Most keto bread recipes suggest baking the bread for around 30 minutes. However, this can vary depending on your oven and the size of your loaf pan. Some recipes recommend baking for up to 90 minutes.

It's important to keep an eye on your keto bread while it's baking and use a combination of the above methods to determine when it's done. Every oven is different, so use your best judgement and don't be afraid to leave the bread in a little longer if it doesn't seem ready.

How to store keto bread

Storing keto bread is a little different from storing conventional bread. While it can be kept at room temperature, it has a shorter shelf life. Here are some tips to ensure your keto bread stays fresh and tasty:

Storing at Room Temperature

Keto bread can be kept at room temperature, but it is best to store it in a cool, dark spot, such as a pantry. Place the bread in a Ziploc bag or airtight container. It will stay fresh for up to a week.

Refrigeration

To extend the shelf life of keto bread, store it in the refrigerator. Place the entire loaf in a Ziploc bag or an airtight container, and avoid pre-slicing the bread. It will last for about 7-10 days in the fridge. Do not store it on the fridge door, as the temperature fluctuations can cause the bread to spoil faster.

Freezing

If you want to keep your keto bread for longer, freezing is a great option. Wrap the baked loaf tightly in foil and place it inside a plastic bag before putting it in the freezer. It can be stored for up to three months. When you're ready to enjoy it, let it thaw naturally in the refrigerator or on the counter before slicing.

Frequently asked questions