Keto Bread - Even you baker would want the recipe
There are few foods more
comforting and enjoyable than bread...
Whether
it is a warm piece of focaccia dipped in olive oil... a sandwich
on a chewy baguette... a flaky croissant... or
even the simplest slice of toast with butter...
And
the blissful “intoxication” you experience when you eat bread is real.
In
fact, you might say bread is
the original food addiction.
Traditional
bread produces compounds called gluteomorphins. And as
their name implies, these compounds engage opioid
receptors in your brain – the same receptors triggered by drugs like
morphine and heroin.
Very
similar compounds, called casomorphins, are
found in cheese.
That
would certainly explain the euphoric rush of pleasure you feel, when biting
into a crusty slice of pizza with bubbly, melted cheese!
Our love affair with comforting
(and addictive) bread is as old as recorded history...
The
Bible practically commands followers to eat it: “Give us this day our daily bread...”
It
was so revered in ancient Greece, the rest of the meal was called ópson –
meaning “condiment” or bread’s accompaniment.
However,
that fuzzy glow you feel when you bite into a slice of warm bread is short
lived.
Most “Gluten-Free”
Bread May be WORSE For
Your Health than the Real
Thing!
Most gluten-free bread
(as well as cereals, crackers, cookies and other snacks) use ingredients that
are not much better – or even worse – than those made with wheat!
Like other processed
foods, they usually contain chemical preservatives, soy protein, dough
conditioners, inflammatory seed oils, corn and rice syrup... and often, GMOs.
KETO BREADS ---------CLICK HERE
KETO BREADS ---------CLICK HERE
And in most cases, they also contain LECTINS!
If your gluten free bread contains flour made from rice, corn, beans, buckwheat, barley, rye, teff or quinoa – then it is LOADED with gut-punching lectins you need to avoid!
Some are even more dangerous than the lectins in wheat. That means
your favorite gluten-free bread could cause the same health problems as traditional bread.
And that’s not all,
because...
Most Gluten-Free
Products Will Send Your Blood Sugar Soaring!
In place of wheat, most gluten-free products and recipes use flours and starches with glycemic values that are off the charts!
Many of these
ingredients increase your blood sugar faster and higher than wheat itself!
KETO CHALLANGE ----28 DAYS TO A NEW YOU
What Ingredients Do I
Need To Make Keto Breads?
The list below includes ALL the
ingredients you would need to make Keto Breads. Of course, these ingredients
are not used in every recipe. The average recipe uses just six or eight
ingredients. And most of the ingredients you need are probably in your kitchen
already.
KETO BREADS -------CLICK HERE
KETO BREADS -------CLICK HERE
If you are allergic to any of these ingredients please see the NOTES below.
FLOURS
& GLUTEN REPLACERS: Almond
flour*, coconut flour, golden flax meal, organic psyllium husk powder, creamed
coconut (NOTE: For
those allergic to almonds, sunflower seed flour or hazelnut flour can be
substituted on a one-to-one basis.)
WET
INGREDIENTS: Water, apple cider vinegar, lemon
juice, coffee, brewed chicory
BINDERS
& LEAVENERS: Eggs* and egg whites, gelatin
(optional), aluminum free baking powder, baking soda, cream of tartar, sea salt
(NOTE: For
those who avoid eggs, formulas and ingredients are provided for replacing eggs.)
HEALTHY
FATS: Butter*, extra virgin olive oil,
avocado oil, almond butter, coconut cream, coconut milk, ghee, tahini paste
(NOTE: For those who avoid butter, coconut oil or palm shortening can be used
instead.)
HERBS,
SPICES & SEASONINGS: Basil,
cumin, dried onion flakes, caraway, Italian herbs, chili powder, chives,
parsley, rosemary, garlic powder, onion powder, paprika, vanilla extract, lemon
zest, cocoa, brown mustard
DAIRY: Cream cheese, cheddar cheese, mozzarella, sour cream,
yogurt (NOTE: Only
five recipes in the book require dairy. All remaining recipes can be made dairy
free by substituting coconut oil for butter.)
NUTS
& SEEDS: Cashews, macadamia nuts, walnuts,
chia seeds, poppy seeds, sesame seeds, pumpkin seeds
YEAST
BREADS ONLY: Active dry yeast plus one of the
following: honey, maple syrup, molasses, arrowroot powder. (NOTE: Before you say, “Wait, that’s not
keto!” please read the next part)
Are These Breads Truly
Ketogenic?
Yes! Every bread in Keto Breads has been nutritionally
analyzed. They are ALL very low in carbohydrates and meet the “Magic Macros” of
the ketogenic diet. That means they have a specific macronutrient ratio that
supports nutritional ketosis. And the nutrition facts and exact macronutrient ratios are
provided for every recipe.
Some people ask about the five “Yeast
Breads” in the book. These breads require a small amount of sugar or starch.
You might want to know if these breads are ketogenic too. The answer is YES!
KETO BREADS RECIPES ---------CLICK HERE
KETO BREADS RECIPES ---------CLICK HERE
Before we explain, please note that the yeast preparations are OPTIONAL. If you wish
to avoid yeast and / or the ingredients used to make these breads (which may
include honey, maple syrup, molasses or arrowroot powder) then simply omit the
ingredients and steps used to create the yeast mixture.
These breads will taste and rise just
fine without these ingredients. However, for those who do love the old-world
flavor of yeast breads and want to get that extra rise (while still following a
ketogenic diet) please keep the following points in mind:
1. Yeast feeds on carbohydrates. Because these recipes are so
low in carbs, a small amount of sugar or starch must be added for the yeast to
consume. This is what allows the yeast to “bloom” and produce carbon dioxide
gas. These gas bubbles increase the height of the bread and create the soft,
spongy texture we all know and love.
2. Only a small amount of sugar or starch is used. These
ingredients are added to warm water with active dry yeast. As the yeast
transforms the energy in the carbohydrates, the mixture begins to foam. This is
evidence that the sugars are being consumed by the yeast – so they won’t be
consumed by your body.
3. After this reaction has occurred, the yeast mixture is added
to the other ingredients. The dough is allowed to rise for about an hour (as
the yeast continues to consume carbohydrates and produce gas). After the dough
“proofs” it is baked in the oven.
The bottom line is that very little
sugar or starch are used in these recipes (usually one or two teaspoons in the
entire recipe). And these starches are almost entirely consumed by the yeast
before they are added to the dough. The end result is a bread that is VERY low
in carbohydrates and fully compliant with the ketogenic macronutrient ratio.
For example, if you follow the (optional)
“Yeast Preparation” for our Keto French Bread, you will add two teaspoons of
maple syrup or honey to the yeast mixture. The final nutritional analysis of
this bread reveals just 5g carbohydrate (and 2g net carbohydrate, after fiber
is deducted).
By measure of calories, this bread has
79% healthy fat | 15% protein | 6% carbohydrate.
These nutritional attributes are well within the range of
what is considered “ketogenic.”
All the ingredients you need to make Keto
Breads can be found in any well-stocked grocery store in the U.S. If you are in
a smaller market, you may have to visit a health food store for a few key
ingredients. And, of course, everything is easily available on Amazon.
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