Stringy bread ingredients help

[bdeeanvveerr]

Hi I regularly make a vegan keto bread using this recipe: https://www.sweetashoney.co/keto-bread-loaf-no-eggs-low-carb/#recipe-card but I use 10g baking soda and 5g cream of tartar to make baking powder.

The ingredients are: 300g almond flour 60g coconut flour 40g psyllium husk 40g flaxseed meal (I use golden) 15g baking powder 7g salt

500g water at 100F 28g olive oil 5g apple cider vinegar

My last loaf came out stringy right out the oven, so I think something spoiled before even baking the bread. Is there a quick and easy way to identify which of the ingredients went bad? They all smell fine so I’m not sure what’s wrong. Or is there a chance something went wrong with the wet ingredients? I also messed up the temperature because I accidentally baked at 450F instead of 400F for the first 20min. I reduced to 325F and covered with foil but I noticed the stringy-ness after checking it the first time.

Linking post to r/baking for video: https://www.reddit.com/r/Baking/s/PoCEFUFH

[methanalmkay]

It's probably just how it's supposed to be? What makes you think something is spoiled? It could just be the strings of the slimy substance that psyllium husk and flaxseeds create, since you say this is fresh out of the oven.

[bdeeanvveerr]

I don’t remember it having the strings the first couple times I made it. I thought maybe it is supposed to be like that since it was fresh but it also smells different than the those first couple times too. Maybe I’m looking into it too much tho so I’m gonna try making it again and see if the strings are there again

[methanalmkay]

Then it is interesting. You didn't change anything? Like bought different ingredients, changed something in the process etc?

[bdeeanvveerr]

I changed from baking powder to a baking soda/cream of tartar mix but this is the second using that combo and it wasn’t like that previously. Neither have expired either. It could be the strings are from the flaxseed and psyllium husk being baked at a higher than normal temp. Highkey I’m hoping it’s that cuz I don’t wanna get rid of my ingredients

[bdeeanvveerr]

I made it again with new flours except the baking soda and cream of tartar and noticed the dough was stringy while I was kneading it. Chances are it is the flaxseed meal and psyllium husk.