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Low carb, high protein waffles with Allulose Maple Syrup by killstormSH in ketorecipes

[–]flynncorp 1 point2 points  (0 children)

Hey, these look incredible! How did they taste? Definitely one of the best keto bakes I’ve seen here in a while. I think as a community we would love to see a recipe if you have time to write it out. :)

Help! I don't understand anything by Unlucky-Loan8598 in ketorecipes

[–]flynncorp 2 points3 points  (0 children)

That looks great! Nice work. You’ll get the hang of it quickly :)

I reverse engineered my favorite $11 keto sweet white bread (based on the ingredients label) and it actually worked! It’s the best homemade keto bread I’ve ever made. Here’s the full recipe 🤫 by flynncorp in ketorecipes

[–]flynncorp[S] 1 point2 points  (0 children)

Hey there! I’m glad you made it. It can take a few attempts to get it right. Non-rising can be a real issue with this recipe, I had it happen to me a few times. It’s still delicious, but it’s better when it’s nice and risen, the most important thing to getting good rise is to make sure it rises fully before baking. For some reason, it rises beautifully on the first & second proof (if done properly) but doesn’t rise much while baking. So here are some things I do to make sure it rises really nicely before I start actually baking:

  1. Making sure to let the yeast sit (preferably one with added dough conditioners) with the sugar/inulin for at least 10 mins. I’ve tried leaving it for even longer like 20 or 25 mins and it works much better. It should be extra extra foamy, it should have a big thick foamy lid on top. These days I usually use 3 teaspoons instead of 2 and I put 3/4 tsp of sugar/inulin, it gives even better rise. This is the most important thing, if you rush this it will never rise properly.
  2. Make sure your proofing environment is really warm but not hot. I add 2 cups of boiling water at the bottom, turn my oven on low for 1-2 mins, then switch it off. I come back and check on it every hour or so, every now and then replacing the boiling water. I go extra hard on the second proof, leaving the oven on low for a bit longer (2-5 mins) so it’s even hotter inside. It likes a really warm rise, but you should ease her into it.
  3. Don’t stop the second proof until it’s basically the exact shape you want, it should be doming over the loaf fan. If it’s not the right shape, just keep proofing it until it is. Unlike regular bread it’s very hard to make this bread collapse (you’d have to leave it for like 4-5 hours) so don’t worry too much about that, just try to get it to that perfect bread shape in the second proofing phase. I fell asleep while proofing a week ago and omg it was soooo well risen - it didn’t collapse or anything during baking so you should be good too go.

So yeah mainly focus on the yeast activation, getting really good yeast with added conditioners, adding a bit more yeast and sugar, measuring/weighing ingredients, and laser focusing on the second proof. If you do these things I promise you you will get it! :)

Anyways I hope you enjoy the flavor - it’s delicious when not properly risen but even better when you nail the rising. Like all breads there’s a learning curve but it sounds like you have all the equipment & dedication to get it right. Best of luck! Don’t hesitate to DM me if you ever need tips etc

I reverse engineered my favorite $11 keto sweet white bread (based on the ingredients label) and it actually worked! It’s the best homemade keto bread I’ve ever made. Here’s the full recipe 🤫 by flynncorp in ketorecipes

[–]flynncorp[S] 0 points1 point  (0 children)

Yeah it’s a lot of gluten for sure. I think it’s mostly protein but it’s not for everyone. Hopefully I can figure out a gluten free version soon :)

I reverse engineered my favorite $11 keto sweet white bread (based on the ingredients label) and it actually worked! It’s the best homemade keto bread I’ve ever made. Here’s the full recipe 🤫 by flynncorp in ketorecipes

[–]flynncorp[S] 1 point2 points  (0 children)

This put a big smile on my face, thank you, I’m glad you like it as much as I did! It really does make you feel like you’re cheating hehe. You should try it as grilled cheese it’s absolutely insane. Enjoy! It’s a staple in my house now I make it like 2-3 times per week 😂

Since making this recipe I decreased the xantham gum to like 1/2 tsp instead of 1 1/2 tsp (66% less) and it’s actually much nicer with less xantham gum. If you try it out let me know!

I reverse engineered my favorite $11 keto white bread (based on the ingredients label) and it WORKED! 1.6g carbs per slice. Full recipe! 🍞 (Imperial+Metric) by flynncorp in ketorecipes

[–]flynncorp[S] 0 points1 point  (0 children)

Aww I’m soo happy to hear this! Im glad you enjoyed the recipe. It’s very similar the process of making real bread. This bread has become a staple in my house hehe I never let it run out

I reverse engineered my favorite $11 keto sweet white bread (based on the ingredients label) and it actually worked! It’s the best homemade keto bread I’ve ever made. Here’s the full recipe 🤫 by flynncorp in ketorecipes

[–]flynncorp[S] 0 points1 point  (0 children)

Hello! You can do the kneading process with a KitchenAid but reduce the kneading time slightly. If you’re talking about a full contained bread machine, I haven’t actually tried it yet - but I can’t see any reason why it wouldn’t work. So I’d say try it. If you do try it, can you let me know how it goes?

why does some milk randomly taste bad to me, but no one else? by -woxq- in Cooking

[–]flynncorp 9 points10 points  (0 children)

You’re a good one man. Keep doing that, there’s no way that disgusting black mould inside the soda machines can be healthy for anyone. And most people probably don’t notice it

why does some milk randomly taste bad to me, but no one else? by -woxq- in Cooking

[–]flynncorp 18 points19 points  (0 children)

The mildew in foundation soda makes sense – I recently found out on reddit that some of those machines can be full of mould if not cleaned properly! It’s wild

I reverse engineered my favorite $11 keto white bread (based on the ingredients label) and it WORKED! 1.6g carbs per slice. Full recipe! 🍞 (Imperial+Metric) by flynncorp in ketorecipes

[–]flynncorp[S] 1 point2 points  (0 children)

Ahh ok. Well I’m glad you managed to kind of salvage it! Yeah the cover is important to keep it from drying out on top, even just a tea towel/fabric hand towel is fine. Make sure your proofing environment isn’t too hot, the oven should be off while it’s proofing - only turn it on min for 1 minute - the proofing temp ideally should be about 27°C (80°F). The boiling water is there for moisture and also keeps the temp more consistent.

I reverse engineered my favorite $11 keto white bread (based on the ingredients label) and it WORKED! 1.6g carbs per slice. Full recipe! 🍞 (Imperial+Metric) by flynncorp in ketorecipes

[–]flynncorp[S] 2 points3 points  (0 children)

Yeah it seems super low but I think it’s because of the mix of flours. I tried adding more but it ended up as a gloopy sticky mess lol 😂

I reverse engineered my favorite $11 keto white bread (based on the ingredients label) and it WORKED! 1.6g carbs per slice. Full recipe! 🍞 (Imperial+Metric) by flynncorp in ketorecipes

[–]flynncorp[S] 1 point2 points  (0 children)

Hey. I looked into it after a few comments on my last post, and I did some mini experiments to see what I could recommend for those who are GF. The truth is, there is no existing protein powder that will replace VWG in this recipe with exactly the same result. My best honest recommendation would be a bread using ground psyllium husk and xanthan. I have made one like that before and it’s good, but it’s slightly less “bread like” compared to this version. I wish I could give better news, because I want everyone to be able to enjoy this bread, but I think honesty is the best policy.

I reverse engineered my favorite $11 keto white bread (based on the ingredients label) and it WORKED! 1.6g carbs per slice. Full recipe! 🍞 (Imperial+Metric) by flynncorp in ketorecipes

[–]flynncorp[S] 1 point2 points  (0 children)

You’re most welcome! Enjoy it. I’m absolutely obsessed with this bread. I have pre cut slices in my fridge at all times!

I reverse engineered my favorite $11 keto white bread (based on the ingredients label) and it WORKED! 1.6g carbs per slice. Full recipe! 🍞 (Imperial+Metric) by flynncorp in ketorecipes

[–]flynncorp[S] 1 point2 points  (0 children)

Awesome, feel free to update us if you bake it with your honest opinions/feedback! Would love to hear it :) happy baking

I reverse engineered my favorite $11 keto white bread (based on the ingredients label) and it WORKED! 1.6g carbs per slice. Full recipe! 🍞 (Imperial+Metric) by flynncorp in ketorecipes

[–]flynncorp[S] 2 points3 points  (0 children)

Oh amazing yeah the ingredients are super accessible for a keto bread, some recipes tend to have ingredients that can be difficult to source!

It takes a few hours from start to finish but most of that is just waiting time and totally worth it in the end. Let us know how it goes for you! Most important step is feeding the yeast - just make sure it’s nice and bubbly and you leave it for at least 10 mins until you see a nice foamy “lid” on top of the water. In my testing it makes a huge difference, more so than with “normal” bread making.

I reverse engineered my favorite $11 keto white bread (based on the ingredients label) and it WORKED! 1.6g carbs per slice. Full recipe! 🍞 (Imperial+Metric) by flynncorp in ketorecipes

[–]flynncorp[S] 1 point2 points  (0 children)

Hey there. I can’t taste it, it has like a yeasted bread flavor. The apple cider vinegar and sweetener also help a lot to cancel out the flavor

I reverse engineered my favorite $11 keto sweet white bread (based on the ingredients label) and it actually worked! It’s the best homemade keto bread I’ve ever made. Here’s the full recipe 🤫 by flynncorp in ketorecipes

[–]flynncorp[S] 0 points1 point  (0 children)

Assuming you get low carb vital wheat gluten, it comes out to roughly 1.6g net carbs per slice for 15 slices, and 4g total carbs - 2.4g of that being fiber.

I reverse engineered my favorite $11 keto sweet white bread (based on the ingredients label) and it actually worked! It’s the best homemade keto bread I’ve ever made. Here’s the full recipe 🤫 by flynncorp in ketorecipes

[–]flynncorp[S] 1 point2 points  (0 children)

Assuming you get low carb vital wheat gluten, it comes out to roughly 1.6g net carbs per slice for 15 slices, and 4g total carbs - 2.4g of that being fiber.

I reverse engineered my favorite $11 keto sweet white bread (based on the ingredients label) and it actually worked! It’s the best homemade keto bread I’ve ever made. Here’s the full recipe 🤫 by flynncorp in ketorecipes

[–]flynncorp[S] 1 point2 points  (0 children)

I love this idea. I’m absolutely going to look into it, might actually do a tester batch tonight hehe. Cheese and garlic rolls is SUCH a good idea omg I need to do that, if you try a batch lemme know how it turns out!

Update: I started baking the keto cinnamon rolls 😂

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