If this gluten free, keto and paleo bread is half as good as the write-up about it, I can probably stay on this diet forever.
The recipe is unlike any bread I’ve ever made so I can’t even guess as to how it will turn out but they say it is not “eggy”. While eggy bread isn’t awful, it certainly doesn’t taste like real bread. I would be so thrilled to be able to have a BLT.
The dough acts like, feels like and tastes exactly like the whole wheat bread I’ve made for years. The only deviation from the recipe: it calls for sour cream. I never have sour cream because we use homemade yogurt instead. I could have bought sour cream but if I’m going to be making this often, I’d rather use our yogurt.
The recipe said it would fall a little and it did. It didn’t help that I had gone over to the sewing room to wind some yarn. I said to Vince “The timer may go off but don’t mess with it.” The bread needed to bake about 35 minutes. I set the timer for 20 minutes because I wanted to see how brown it was getting at that point, then tent it if needed and let it cook the additional 15 minutes or so.
No! The timer went off. He didn’t know how to turn off the timer so while pushing buttons, he turned off the oven when the bread was a little over halfway done. There is a button that plainly says “Timer On/Off”. Ughh!
I turned the oven back on and cooked the bread another 15 minutes.
It actually tasted almost exactly like whole wheat bread made from fresh ground flour. This works! I believe it’s 2 net carbs per slice. I sliced it really thin so I figure it’s for sure no more than 2 net carbs. I told Vince “We’re having BLTs for the next 5 days!”