How to Make Almond Flour Banana Bread
This easy recipe for almond flour banana bread is moist, tender, and full of banana flavor. This healthy banana bread recipe is also naturally gluten-free, grain-free, and dairy-free. The recipe also includes a how-to video!
INGREDIENTS FOR MAKING ALMOND FLOUR BANANA BREAD:
► Bananas
► Almond Flour
► Eggs
► Granulated Sugar
► Baking Soda
► Baking Powder
► Salt
► Ground Cinnamon
► Pure Vanilla Extract
Full recipe ⬇️⬇️
#almondflour #glutenfree #mamaknowsglutenfree
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????️ABOUT MAMA KNOWS GLUTEN FREE
Hi, I’m Audrey Roberts the creator of Mama Knows Gluten Free and the author of the best-selling The Everything Gluten-Free & Dairy-Free Cookbook. I love sharing the gluten-free recipes I make for my family and helping others! My gluten-free recipes are simple, delicious, and use easy-to-find ingredients that won’t break your budget. I also have dairy-free and vegan options for my recipes on my website. I hope my sharing these recipe videos will help to make baking and cooking gluten-free easier for you!
As an Amazon Associate, I earn from qualifying purchases from the links above at no cost to you.
Say Goodbye to Unhealthy Bread – Dr. Berg's Healthiest Bread in the World
Want to stay healthy, but also love bread? Try this recipe for the healthiest bread in the world!
You can find this recipe and other recipes here:
Timestamps
0:00 Keto-friendly bread
0:28 How to make keto bread
10:16 Tasting the low carb bread
INGREDIENTS:
DRY INGREDIENTS:
1 cup almond flour
1 cup arrowroot flour
1/3 cup coconut flour
1 tsp sea salt
2 tsp active dry yeast
1 ½ Tbsp very finely ground chia seeds
2 Tbsp organic psyllium husk powder
WET INGREDIENTS:
1 ¼ cup filtered water
2 tsp maple syrup (This is consumed by the yeast, which lowers the glycemic index.)
1 egg
DIRECTION:
In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.
Heat water at 105-110 °F. Add 2 tsp of maple syrup and stir. Add the yeast and let the mixture stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all over again.
Stir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1 minute to thicken, then whisk.
Pour the thickened yeast-chia mixture into the dry ingredients, and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
Put the kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for 1 hour.
Preheat the oven at 425 °F with a pizza stone (or cooking sheet) inside.
Divide the dough into two balls. Place one of the dough balls on a square parchment paper or a cutting board. Dip your hands in water and shape the other big dough ball into small round balls. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.
Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Please note that baking time can vary; the measure of doneness is an internal temperature of 205-210 °F.
Let your baked goodies cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) Once completely cooled, slice and serve, or store in an airtight container. To re-crisp crust, toast or reheat at 375 °F for 5-10 minutes.
In this video, we’re going to share with you a fantastic recipe for the healthiest bread in the world! This is the ultimate low carb bread recipe. It’s delicious, and it’s flourless, gluten-free, and completely keto-friendly.
We use almond flour, coconut flour, and arrowroot flour in this recipe. Arrowroot is a low-glycemic flour made from a root, and in small amounts, it’s perfectly good.
Let’s be honest. Many healthy alternative breads out there are not very good. But, this keto recipe is different. This is really the tastiest and healthiest bread in the world. This keto bread is a perfect healthy alternative for those of you on the healthy keto diet. Many people miss having bread when they’re on the healthy keto diet, but you don’t have to anymore. You can toast this keto bread, use it for sandwiches, or simply add some butter and enjoy!
Talk to a Product Advisor to find the best product for you!
Call 1-540-299-1556 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8am-6pm and Saturday 9am-5pm EST.
* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.
Dr. Eric Berg DC Bio:
Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
We hope you enjoy this recipe for the healthiest bread in the world. Thanks for watching!
Diedre's For Real Low Carb Bread
Open me for more info! (ingredients to follow)
This is it folks! My first official Diedre's Kitchen video! Hope you all enjoyed it. I hope you all Like, subscribe and most importantly SHARE IT with your pals! From my kitchen to yours!
Blessings!
Diedre
Ingredients used:
1 C. Water
2 Eggs, slightly beaten (organic)
2/3 C. Ground Golden flax meal
1/2 C. Oat Fiber
1 1/4 C Vital Wheat Gluten
2 Tbsp. Soften butter (grass fed)
4 Tbsp. Swerve, Sukrin ( powdered)
1 tsp. Salt
1/2 tsp. Xanthum gum
1 tsp. Honey (raw)
1 Tbsp. yeast
****Layer ingredients per machines manufactures instructions****
*************** I Used ZOJIRUSHI bread machine *******************
BAKE AND ENJOY!!!
The Best White Keto & Low Carb Bread - Breadmaker Edition. #Keto #LowCarb #Bread
Learn how to make this awesome Low Carb White Bread clone from The Low Carb Cook using a typical Breadmaker. This is a fantastic fluffy white Keto Bread and just 3g of Net Carbs per slice! (12 slices)
Watch the Stand Mixer Edition here:
CHAPTERS:
00:00. Intro
01:04. The Breadmaker
01:44. Ingredients
03:22. Method
06:50. Macros
07:08. Tip for Pre-preparing ingredients
08:09. Finished Baking
SIMILAR BREADMAKER:
DOWNLOAD THE RECIPE & COMPLETE MACROS:
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#TheLowCarbCook #KetoUK #LowCarbUK #KetoRecipes #LowCarbRecipes #MathewMeyer-White #LowCarbLife #LowCarbCooking #KetoBread #LowCarbBread
©2021 THE LOW CARB COOK / LOAF PRODUCTIONS.
DISCLAIMER: The high fat recipes featured on this channel are intended only for those maintaining a strict ketogenic (fat-burning) lifestyle. The Low Carb Cook is not a dietician nor medical professional and, any advice offered here should be followed with caution. You should always consult your doctor before starting any new diet.
This video does not contain any form of paid promotion, product placement or incentive. Opinions offered are my own on any and all items s featured were self purchased.
HOW TO MAKE THE BEST KETO ALMOND BREAD V2.0 | 10 MINS PREP TIME ONLY | SUPER EASY | TASTE SO GOOD |
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
**********
Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Almond flour (
Whole psyllium husk (
Apple Cider Vinegar (
**********
While working on e-books for my keto bread recipes, I found that some of my most early recipes needed updated pictures, so I decided to re-create the videos and in doing so, I updated the recipes as well.
Starting off with this Keto Almond Bread which was originally called the Best Keto Bread published 3 years ago and it has reached 550 K views today. This is an update of that recipe and here's what I did differently;
1. The amount of ground psyllium husks has been reduced.
2. Baking soda has been totally removed hence, I added more baking powder to boost the rise.
3. The loaf size has been increased substantially.
Frankly, almond flour bakes up to be the densest keto bread compared to other nut bread such as walnuts, hazelnuts, pecans and peanuts (see playlist for videos). Yet it has been the most popular keto bread so far.
By reducing the amount of psyllium husks, the bread is slightly less dense. Even though baking soda makes the bread rise more and the texture softer, most people are put off by the unpleasant taste of it. I decided to remove the baking soda totally and it resulted in less rise, but I made it up with more baking powder. Understandably, the texture is firmer without baking soda but the color is whiter so it looks like white bread. With baking soda, the color of the bread looks brownish. But the most important thing is that without baking soda, the bread taste so good. If you still prefer to add baking soda, you can do that. Just reduce the baking powder to 12 to 16 g (3 to 4 tsp) and add 1 tsp baking soda.
The recipe can be viewed and printed at this link;
For best results, weigh the ingredients!
[ Total Servings = 18 }
NUTRITION INFO PER SERVING
Total Carb = 4.9 g
Dietary Fiber = 2.6 g
Net Carb = 2.3 g
Calories = 92
Total Fat = 6.4 g
Protein = 4.3 g
DRY INGREDIENTS
Almond flour = 360 g / 3 cups
Baking powder = 20 g / 1/12 tbsp (If you prefer a softer texture and do not mind the taste of baking soda, you can reduce the baking powder to 3 to 4 tsp and add 1 tsp baking soda)
Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required as it is very concentrated. If you add too much, the bread will be denser, wetter and stickier. Please see this video about psyllium husk and powder for better understanding and success -
Salt = 4 g / 1 tsp
WET INGREDIENTS
Apple cider vinegar = 45 ml / 3 tbsp
Hot or boiling water = 160 ml / 0.65 cup
Egg whites = 7 large (It should be 250 g and not 270 g as stated in the video)
Note:
1. For liquid egg whites, use the same amount at 250 g.
2. For egg white powder, use 43.75 g of egg white powder + 245 ml of room temperature water. You can add the egg white powder to the dry ingredients and the water to the wet ingredients.
DIRECTIONS
1. Preheat the oven at 350 F or 180 C.
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and mix until a dough is formed. The dough is soft but still manageable. As an option, you can rest the dough for 5 minutes so that it will firm up more.
4. Shape the dough into a loaf then place into an 8x4 inch (20x10 cm) loaf pan greased and lined with parchment paper. You can also just scoop the dough into the pan then smoothen it. It's important to make the top of the dough as round as possible so that the bread will look taller, and the crumbs are airier.
5. Top with almond flakes and pumpkin seeds (optional) then press down gently to ensure they stick to the dough.
6. Bake for 60 minutes or until cooked at the lowest rack.
7. Cool completely before slicing into 18 thin servings.
8. The bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it's best to refrigerate earlier for up to a week or freeze for months.
HOW TO MAKE THE BEST KETO ALMOND YEAST BREAD - GRAIN FREE, WHEAT FREE, GLUTEN FREE & SUGAR FREE !
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
**********
Links to purchase products via Amazon;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Almond flour (
Whole psyllium husks (
**********
Please note that;
1. Yeast is a living organism and almost all recipes call for some sugar to feed the yeast. But this is actually not necessary as the yeast can feed on any bit of sugar from the ingredients of the bread. I have experimented with and without sugar and the rise in both versions are the same. A pinch of sugar will make the yeast bubble up, but this is just proving that the yeast is still active and good for usage. Sugar does not help to activate the yeast. But if you feel more comfortable to add sugar, feel free to do it.
2. Salt does not kill the yeast. If you put salt directly over the yeast and leave them there for few minutes then it will really kill the yeast. But if you mix them immediately, there's no damage. After many experiments, I found that dissolving the salt and yeast in the warm water is more effective. Due to the proportional concentration, there's no damage to the yeast. I learnt this method while doing lots of research from the internet hence, I did not invent it. But if you feel more comfortable to add the salt and yeast to the dry ingredients, feel free to do it.
3. The temperature of water at 122 to 132 F or 50 to 56 C DOES NOT kill the yeast. Yeast thrives on a very warm and moist environment. This very warm water will wake the yeast up from their dormant state and get them started.
4. Use a smaller pan than usual. The reason is that if the pan is much bigger than the dough, during proofing the dough will expand sideways to fill up all the empty spaces hence, the bread will look big but short. If the pan is smaller, the dough will rise upwards and look taller with nice curved edges.
This recipe can be viewed and printed at this link;
NUTRITION FACTS
Total servings = 16
Per serving;
Net carb = 3 g
Calories = 126
Total fat = 9.3 g
Protein = 5.6 g
INGREDIENTS
Dry Ingredients
Almond flour = 300 g / 2 1/2 cups
Psyllium husk powder = 45 g / 5 tbsp. (Note: The psyllium husks must be ground until half its original volume before using. However, if you are using pre ground psyllium powder, only 2 to 3 tsp is required. Please see this video about psyllium husk and powder for better understanding and success -
Baking Powder = 18 g / 4 tsp
Instant Yeast = 9 g / 3 tsp
Salt = 1 tsp
Wet Ingredients
Large eggs = 6 whites or 4 whole (room temperature)
Apple cider vinegar = 57 g / 4 tbsp.
Very warm water = 170 ml / 0.7 cup / 11 1/2 tbsp (122 to 132 F or 50 to 56 C)
DIRECTIONS
1. Boil a pot of water. Turn on the oven at 212 F or 100 C and leave the heat on during the entire proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more. (THIS PROOFING PROCESS WAS UPDATED ON 5 MARCH 2020).
2. In a large bowl, mix the almond flour, psyllium husk powder and baking powder until well combined.
3. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
4. Add the apple cider vinegar, egg whites and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.
5. Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x2 or any suitable pan lined with parchment paper.
6. Sprinkle the top of the dough with some coconut flour to prevent it from sticking to the towel. Cover with the towel loosely.
7. Pour sufficient boiling water into a baking dish that fits the oven.
8. Place the baking dish with boiling water at the bottom of the oven and the dough above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing process.
9. After 1 hour, remove the towel and turn on the oven heat at 350F or 180C to start the baking. It's not necessary to pre heat the oven. If the top is browning too fast, cover with foil.
10. After baking for 1 hour, test with a wooden skewer. If it comes out clean, it's good. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan with the parchment paper inside the oven for about 40 to 60 mins. Remove the dish with water. The residual heat will continue to cook the bread and dry out the crumbs.