The Secret To Keto Bread: What Binds It?

The best ingredients to hold keto bread together include almond flour, coconut flour, baking powder, butter, egg whites, and sea salt.

Egg whites and cream of tartar

Cloud bread is made by separating egg whites and yolks. The whites are then whipped with cream of tartar until stiff peaks form. The yolks are beaten with other ingredients, such as cream cheese, mascarpone, or Greek yoghurt, and then the two mixtures are folded together. The resulting batter is then baked in the oven.

Cloud bread has a light, fluffy texture and a neutral taste, making it a versatile bread that can be used for sandwiches, toast, pizza bases, and more. It is also naturally gluten-free and low in carbs, making it suitable for those on a keto diet.

Ingredients:

• 3 large eggs, at room temperature, whites and yolks separated
• 3 oz (85g) of cream cheese or mascarpone, softened
• 1/8 tsp cream of tartar (optional, but recommended)
• 1/8 tsp sea salt

Method:

• Preheat your oven to 300°F (149°C). Line a baking sheet with parchment paper and grease lightly.
• In a large bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.
• In a separate bowl, beat the mascarpone or cream cheese, egg yolks, and sea salt until smooth.
• Carefully fold the egg whites into the mascarpone mixture, being careful not to break down the air bubbles in the whites.
• Spoon the batter onto the prepared baking sheet to form 6 circular discs.
• Bake for 25-35 minutes, or until golden.
• Allow the bread to cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely before serving.

Tips for making cloud bread:

• Make sure to use room temperature egg whites, as they will form stiff peaks faster.
• Beat the egg whites longer than you think you need to. Stiff peaks are crucial for the bread to rise and have a fluffy texture.
• Ensure your bowl and mixer are free of any traces of fat, as this can prevent the egg whites from whipping properly.
• When combining the yolk mixture and beaten egg whites, use a folding motion to avoid deflating the whites.
• Line your pan with parchment paper to prevent sticking. Avoid using foil, as the bread will stick to it.

Cloud bread is a versatile and delicious keto-friendly bread option that is easy to make and can be adapted to suit your taste preferences.

Almond flour

When making keto bread with almond flour, it is important to use blanched almond flour, rather than almond meal, as the latter will result in a denser loaf. Additionally, it is worth noting that almond flour is more expensive than other flours, and it can be difficult to find in regular supermarkets.

To make keto bread with almond flour, simply combine the dry ingredients (almond flour, baking soda/powder, and salt) in a small bowl. In a separate bowl, whisk together the wet ingredients (eggs, olive oil/melted butter, maple syrup, and apple cider vinegar). Gently stir the dry ingredients into the wet mixture until combined. Transfer the batter to a lined loaf pan and bake for 30-40 minutes, or until a toothpick inserted into the centre comes out clean.

For best results, use room-temperature eggs and let the bread cool completely before slicing.

Leavening agents

When using baking soda as a leavening agent, it is crucial to combine it with an acidic ingredient such as apple cider vinegar or lemon juice. This combination creates carbon dioxide gas, which causes the dough to expand and gives the bread a fluffy texture. Baking soda also helps neutralise the eggy taste that can sometimes be present in keto bread due to the high number of eggs used.

On the other hand, baking powder is a dry mixture of a base, typically baking soda, and a weak acid. It reacts when hydrated, and some types react again when exposed to heat. This double-acting property of baking powder makes it a reliable leavening agent in keto bread, ensuring a consistent rise.

It is important to note that the effectiveness of baking powder and baking soda can diminish over time, so it is advisable to check their expiration dates before using them. Additionally, these leavening agents should be used in the right proportions to avoid an overly bitter taste or a dense texture in the bread.

In summary, the use of leavening agents, particularly baking powder and baking soda, is crucial in achieving the desired rise and texture in keto bread. By reacting with moisture or heat, these leavening agents create air pockets, making the bread light and fluffy. Proper usage and freshness of these ingredients are key to ensuring a successful keto bread-baking experience.

Gluten-free

Ingredients and Substitutions

Almond flour is a popular choice for keto bread as it provides a good texture and flavour. However, it's important to use fine almond flour or blanched almond flour to ensure the bread isn't gritty. Coconut flour can also be used, but it absorbs moisture differently, so you may need to adjust the amount used. Other flour options include tapioca flour, golden milled flax meal, and arrowroot flour.

Xanthan gum is a useful ingredient for keto baking as it adds chewiness and helps the bread hold together. Psyllium husk powder is another binding agent that can be used in keto bread, and it also helps the bread to rise.

Eggs are a common ingredient in keto bread, but it's important to use only the egg whites to avoid an eggy taste. Beating the egg whites until stiff peaks form adds volume and fluffiness to the bread.

Butter or coconut oil can be used as a source of fat, and dairy-free alternatives are also available.

Baking Tips

When combining the dry ingredients, it's important to use a food processor or blender to ensure a smooth, uniform mixture.

The egg whites should be beaten separately until stiff peaks form, and then gently folded into the batter to preserve as much volume as possible.

Baking the bread in a parchment paper-lined loaf pan at a temperature of around 325-350°F for 30-40 minutes should give a good result. However, it's important to adjust the temperature and timing based on your oven and the size of your loaf pan.

Recipe Variations

You can experiment with adding different ingredients to the basic keto bread recipe to create new flavours and textures. For example, you can add fresh or dried herbs, spices, sun-dried tomatoes, minced jalapeños, or seeds such as sunflower or pumpkin seeds.

If you're looking for a gluten-free bread that's also free of other common allergens, you can try using alternative ingredients like coconut flour, arrowroot flour, or egg white powder. Just be aware that these substitutions may affect the texture and taste of the final product.

Storage

Keto bread can be stored in the refrigerator for up to a week or frozen for up to 3 months. It's best to wrap the bread tightly or store it in an airtight container to prevent it from drying out.

Storage

Keto bread should be stored in the refrigerator, covered, at all times. The ingredients are too fragile to keep at room temperature. The bread will keep for up to 2 weeks. It is recommended to slice the bread as you need it, rather than all at once.

Keto bread can also be stored in the freezer for up to 6 months. It is recommended to slice the bread before freezing, and to use parchment paper between slices to prevent sticking.

Unless you are freezing it, it is not recommended to store the bread in anything that traps moisture, like plastic bags or plastic wrap. Condensation will form if you do this. If the bread becomes a little "wet" over time, you can recover it by toasting it.

Frequently asked questions