#ketolupinflourbread #egglessketobread #ketolupinvitalwheatglutenbread
Sharing with you my most favorite keto bread recipe that does not use almond flour or eggs!

This recipe is from The Hungry Elephant @ [ Ссылка ] and it has become my favorite keto bread recipe amongst all of the keto bread recipes. However, it does take some time to knead and like the creator of this recipe says, you definitely need a stand mixer for this one. Total kneading time is about 25 minutes, of which 15-18 minutes are in stand mixer and the other 7-10 minutes are by hand on counter

One major change that I did from this recipe was do a double rise, instead of the single rise in the loaf pan as the original recipe called for. I did it accidentally because I am so used to doing double rise for all yeast based bread, that I didn’t even think twice about what the recipe called for. Regardless, bread turned out perfect!

As the title suggests, star ingredients of this recipe are
- Lupin Flour made from lupin beans (260 gm)
- Vital Wheat Gluten (240 g)
- Yeast, which gives the bread its rise (2 -1/4 tsp)
- Lupin is a legume and very similar to peanut and if you have any nut allergies, its best to stay away from lupin
- Gluten is pretty keto friendly… however, if you are sensitive to gluten, have gluten intolerance, have Celiac disease, or in general stay away from gluten, then I am sorry my friends, this keto/low carb bread isn’t for you

Once the bread cools down, you need to store it in refrigerator or even in freezer to extend its shelf life

Like most the keto breads made with vital gluten, it’s a little bit springy, but overall has a nice texture. I can’t stop raving about this bread and thank [ Ссылка ] for sharing her recipe

This recipes was for 2 lb of bread and when slices evenly, gave 25 slices.
Nutrition Information - Each slice is 70 calories, with 1.9g of fat, 1.6g net carbs, and 11.3 g of protein

This is how I prepared:
- Weigh out 260g of Lupin Flour
- Weigh out 240g of Vital Wheat Gluten
- Sift each flour through a coarse sieve to remove any tiny lumps in the flour and also to aerate or loosen up the flour.
- To 500mL of warm water (about 105 deg F), add 1 tbsp of sugar & dissolve it
- Yes I added sugar, because I understand from the author that all of it gets consumed by yeast during blooming period
- Then add 2-1/4 tsp of active yeast
- Stir & keep aside for 12 minutes
- Transfer sifted flours in to bowl stand mixer
- Add 1 & 1/2 tsp salt
- Knead on low setting
- Add bloomed yeast
- As the dough starts coming together, add 2 tbsp of avocado oil.
- Some serious kneading is happening
- Every 2-3 minutes of kneading, give 30 sec break to mixer, to avoid overheating
- After 10 minutes of kneading, take out about 1/3rd portion of the dough and knead it with hand on the counter.
- Repeat this process for about 20-25 minutes. Lots of kneading going on…
- But I could definitely see a change in the texture of the dough.
- Initially the dough is grainy & stretchy & breaks apart easily.
- But with continued kneading, it starts becoming less grainy and more smoother.
- Take out dough, add another tablespoon of oil & knead for another minute to form a smooth ball.
- Placed this dough ball in a large bowl with oil and using the ball coated the pan and the dough ball itself with oil.
- Covered with slightly damp kitchen towel and kept it for 2 hour rest
- This isn’t what the recipe called for. Recipe called for 2 hour rise in loaf pan not not bowl..
- Oh well!
- As soon as I realize this, which was when my 2 hour timer buzzed, I punched the risen dough, speed it into a loaf & transferred it to a greased 2 pound bread loaf pan, covered with kitchen towel & set aside for 1 hour for second rise.
- My fear was that rising the dough for more than the recommended time would cause it to flatten out during baking period.
- But there wasn’t much I could do
- Towards the last 5 minutes of the second rise, I started preheating my oven to 350 deg F
- Uncover the bread loaf
- Generously oil top of bread and place it in preheated oven for baking for 55 minutes
- Just look at that!
- Keep it on counter for ~ 15 more minutes or until it becomes easy to handle
- Run butter knife along the inside edge of the bread pan to loosen the bread
- Take out bread and boy oh boy! I'm happy & relieved that it hasn't fallen flat during baking
- Look at that slice!! gorgeous ! Nice texture! Soft to touch and airy! Not dense at all
- Cut up uneven slices in to small pieces to turn them in to croutons refrigerator
- Save very thin crust pieces to turn into bread crumbs
- Transfer only when slices have cooled completely
- Slices from the center of the loaf were very large, almost as wide as my spread out palm

Thank you for watching, liking, sharing and Subscribing.
xoxo
Dipty

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