Easy Keto Oat Fiber Bread
Keto Oat Fiber Bread
This recipe is designed to teach everyone how to make keto oat fiber bread.
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Servings: 16 1/2 inch slices
Calories: 62kcal
Ingredients
- 120 grams oat fiber powder (1 cup)
- 9 grams instant dry yeast (1 TBS) for flavor
- 120 grams finely ground golden flax seed meal (1 cup)
- 15 grams baking powder (1 TBS)
- 1 tsp salt
- 5 grams xanthan gum of psyllium husk powder (1 1/2 tsp) for texture and binding
- 56 grams egg white powder (7 TBS)
- optional dry herbs and spices
- 45 ml apple cider vinegar (3 TBS) for density
- 260 ml room temperature water (1 1/3 cup)
- 300 ml boiling water (1 1/4 cup)
Instructions
- Preheat oven to 350 degrees. Line an 8 x 4-inch loaf pan with parchment paper and allow the paper to hang over the sides for easy removal. Lightly spray the paper and the sides of the pan with cooking spray to prevent the bread from sticking. Set aside.
- Sift the dry ingredients into a large mixing bowl until there are no lumps in the dry ingredients, Add the apple cider vinegar and the 260 ml of room temperature water. Stir until everything is fully combined. Add the 300 ml of boiling water. Stir until a moist, sticky dough forms.
- Scrape down the sides of the bowl and push the dough to the center of the bowl. Scrape the dough evenly into the prepared pan. Use a spatula and spread the dough evenly throughout the pan. Place in preheated oven and bake at 350 degrees for 1 hour until a tester comes out clean.
- Remove from the oven and cool in the pan about 30 minutes to firm up. Grasp the overhanging parchment paper and carefully transfer the bread to a wire rack. Allow to cool completely before slicing.
Nutrition
Serving: 1slice | Calories: 62kcal | Carbohydrates: 2.4g | Protein: 4.2g | Fat: 3.3g
Wow – My bread came out WET – seems like almost 3c of water is alot
Try this recipe.. the best I have found in my 12 years of searching for low carb bread!
https://www.marystestkitchen.com/vegan-keto-sandwich-bread-loaf/
Mine was wet
Yes if you watched the video at the end of the post, I talked about the bread being wet. Most bread recipes that contain xanthan gum or psyllium husk powder tend to be a little wet.
Try this recipe.. the best I have found in my 12 years of searching for low carb bread!
https://www.marystestkitchen.com/vegan-keto-sandwich-bread-loaf/
Hi Janet, Would you have a recipe for spelt sour dough bread and how to make the starter…thanks
Unfortunately, I do not have a recipe for spelt sourdough bread.
Bread was very soggy in the middle. I baked it for 1 hour and 10 minutes.
Bread was wet in center.
Seems like everyone has issue with it being too wet – has this been resolved. I’d like to try it but sounds risky from the comments posted.
Unfortunately most breads made with xanthan gum have a slightly sticky texture in the center. You can substitute the xanthan gum with twice as much psyllium husk POWDER or other substitutes in my article on xanthan gum substitutes. Also let the dough sit for about 15 minutes after it is mixed to help absorb any excess moisture.
Is there an egg and dairy free replacement you can think of for the egg white powder? Thanks so much for your time!
The only egg white replacement that I know of is aquafaba. You need the equivalent of 7 egg whites for this recipe. You will also leave out the room temperature water if you use fresh/liquid egg whites or egg white substitute.
Hello Janet. I can’t get a hold of powdered eggs. If I was to use liquid egg whites, should I reduce the amount of water? By how much? Thank you.
Yes, you can use liquid or fresh egg whites to replace the egg white powder in this recipe. You would need about 7 egg whites and would omit the 260 ml (1 1/3 cups) room temperature water. Leave the boiling water amount as is.
Just FYI: YEAST is NOT keto friendly as it is HIGH in carbs. Therefore, this isn’t a keto recipe.
2 questions: do you mean nutritional yeast? Most people making a keto type bread have diabetes, and yeast is a bad item to eat: it feeds candida, which almost all diabetics suffer from.
And regarding the xanthan gum, would glucomannan be better? It is a probiotic and does not cause sliminess or other issues like xanthan gum or other binders. This could also offset the problem of batter and finished bread being far too wet.
You list everything EXCEPT the fiber count to offset the “net” carbs.