A low carb, gluten free bread? It never did sound appetizing to me. But then Hubby darling went Keto, and our entire carb approach was tossed into the can. Adapting existing recipes to fit Keto was not as tricky as most fear. Infact as Keto became norm, exciting new twists were born of old classics.
And though he loved his rice and parathas, hubby didn't quite miss them as much as he had expected. It really was a win win for him.
There was one thing he did miss. While never a fan of regular sliced bread, he had started to crave toast. Who wouldn't when your breakfast is bacon and eggs sunny side up. After all, you need something to mop up all that gooey goodness! Thus was born the need to experiment with a keto friendly bread.
Now the most popular keto breads are almond flour based. Though delicious, almonds aren't quite budget friendly. Every keto forum had people moaning about increased dents in the pocket. So I figured let's do a keto bread that won't break the bank.
I scoured the net for dozens of recipes and finally found my inspiration here. I tweaked it a little so i wouldn't have to make a store run. A few easy steps and surprisingly I got gorgeous golden bread!
Dessicated Coconut Powder 3/4 cup
Flax Seed (Powdered) 3/4 cup
Salt 1 tsp
Baking Powder 1 tsp
Psyllium Husk 4 tablespoons
Baking Soda 1/2 tsp
Warm Water 1/2 cup
Apple Cider Vinegar 1 tablespoon
Oregano (optional) 1 tsp
Whisk together all the dry ingredients, except oregano. Add the wet ingredients and mix well. Put it in the fridge while you preheat the oven to 180 C. Grease a rectangular baking pan. I used a 13x6. Bring out the batter. Give it a good mix and pour into the dish. Top with crushed oregano. Bake for 40 minutes on a low rack. Cool and slice into 14 squares. It stays happily refrigerated for upto two weeks. Bring out a slice or two. Grill them, toast them, pan fry them or simply slather cold with some cream cheese and fix that bread craving!