Low Carb Baguettes (Keto, gluten-free, dairy-free, diabetic diet)

Bread is something I enjoy, so I am always searching for the best version. Believe me, I have made several failed bread recipes, usually keto, that have never reached my blog. This recipe is good and comes from a book called The Diabetes Weight-loss Cookbook. It is usually £20 but is currently £6 on Amazon UK. You can get it on Amazon.com too. It is reduced only because the authors have just published a new book. There is also a website with recipes on that I have used for low carb recipes. None of us are diabetic, nor do we want to be! It has the advantage of one of the authors being a chef and input from a qualified nutritionist.

When I read the recipe, I wasn’t sure it would work but it worked beautifully. The texture is excellent and holds well together as a sandwich with a good amount of filling. Even better the texture when you eat it is good, none of that soggy texture that some keto breads turn into when you eat them! I put seeds into the mixture as well as on the top; I like crunch. The book gives variations and how to use it to make focaccia or mini rolls. The bread, once cooked and cooled, lasts three days in the bread in and it freezes well too. There are other bread recipes on the website.

Each serving is a quarter of a baguette and provides 2.3g carbs, 8.1g protein, 1.4g fat, 1.2g fibre, 194kcal. I am making focaccia next!

Ingredients

  • 150g (5oz) almond flour or ground almonds
  • 5 tablespoons of ground psyllium husk powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 250ml (9fl oz) boiling water
  • 3 medium eggs (I used 2 large as that’s all we have)
  • 2 tablespoons seeds to decorate (optional)

Method

  • Preheat the oven to 200C (392F)/180C fan/gas mark 6.
  • Grease a baking tray with a little oil.
  • Mix the dry ingredients in the bowl of a stand mixer or food processor.
  • Pour the boiling water into the dry mixture and stir through with a dough hook or plastic blade. You can do this by hand with a metal spoon, but mixers are easier.
  • Add the eggs and mix once more to combine.
  • Remove the dough from the bowl and drizzle a little oil onto your hands. I needed to do this a few times. It is now ready to shape.
  • To make baguettes, roll and stretch the dough into two even-sized long baguettes with lightly oiled hands. Each one will be about 35cm (14in) long, just shorter than the length of a baking tray, and about 6cm (2.5in) wide.
  • Lay them onto the greased tray and sprinkle with seeds (optional). Bake for 50 minutes (mine cooked in 45 minutes) or until they sound hollow when you tap them on the base.
  • Leave to cool to room temperature before cutting and eating.

Please note, The psyllium husk firms up as it cools, so don’t be tempted to eat any before it is at room temperature or you might find a soggy consistency. It’s worth waiting!

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