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Bread for Weight loss | Flourless Low Carb Bread for Diet | Keto Bread

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Best and Worst Keto Bread - What to AVOID (and what to choose)

Best and Worst Keto Bread - What to AVOID (and what to choose)

so it seems like everywhere you turn,around these days you're gonna find,another,keto friendly or low carb bread and it's,great to see this stuff coming out there,it's great to see people,putting their best foot forward when it,comes down to living a lower,carbohydrate lifestyle,but let's be real just because it's keto,doesn't mean that it's healthy or that,it's clean,or that it's truly even keto friendly,okay a lot of people can easily jump on,a marketing bandwagon and,slap a keto label with no real,regulation nothing's really,defining if it's keto or not so i'm,seeing a lot of these keto breads and,this started a while ago i did a video,when i went to costco,and i found that they had keto bread and,i uncovered,keto bread there and i took one look at,it and i was like whoa is this what's,out on the market right now,so i figured i'd put together a little,shopping guide to help you understand,what you should be looking for on a,label,if you're shopping for true low carb,bread because there's a few things you,really need to just be careful of hey if,you like these kind of videos you like,consumer reviews you like keto you like,low carb you like fasting this is the,channel for you so please do hit that,red subscribe button down in the bottom,right corner,and then hit the bell icon to turn on,notifications after this video a little,bit of a spoiler alert if you do want to,check out,a company called unbun foods i put a,link down below in the description,these guys have really nailed keto bread,and i know it might seem biased because,this is a how to shop for,keto bread video but truth be told,really is a stellar product so check,them out down below,they're made with almond flour made with,psyllium just a really cool thing,they've got tortillas they've got buns,they've got all kinds of stuff,so down below in the description but,let's also arm yourself with knowledge,so you know how to shop because,they're everywhere okay the first thing,you want to look for is net carbs this,sounds very elementary to someone that,is an avid keto person right but it's,important to note because i've seen a,couple of particular brands i'm not,going to name names,that claim high fiber and therefore,implying it's automatically low carb,net carbs are what matters not the fiber,content if the net carbs are still going,to be,5 6 7 10 grams of carbohydrates even if,the fiber is exponentially higher,that does not mean that it's keto,friendly so disregard fiber at the end,of the day,and look at the net carbohydrate number,that being said there's a curve ball so,if that net carbohydrate number,is factoring in sugar alcohols it throws,a pretty big wrench in things,because as far as what the fda requires,on a label,sugar alcohols can technically be,subtracted from the net carbohydrates,so that means you could have a bunch of,sugar alcohols in something,and it's going to tell you that it's low,carb even though those sugar alcohols,may contribute to your overall,carbohydrate load,not necessarily blood sugar but still,carbohydrates okay,so these are not necessarily always bad,but there's something you want to be,cognizant of okay,xylitol maltitol mannitol,isomalt even glycerin in bread you have,to be careful of,because there's a study that was,published in the canadian journal of,diabetes it looked at xylitol,and they found that about 50 of xylitol,is actually absorbed,meaning 50 of the carbohydrates from,xylitol were actually affecting,the person as way of carbohydrates so a,general rule of thumb,is to not follow what the net carbs say,when it comes to sugar alcohols,take the sugar alcohols divide it by two,and that is the true carbohydrate effect,so,simple math here if you have 10 grams of,sugar alcohol,in something you're gonna count five,of those carbohydrates you're gonna,count half of those because it's safe to,assume that 50,will get absorbed so in other words be,very cautious,with sugar alcohols a lot of times i'll,load them into a product to add flavor,to something that might be a little bit,bland,another thing is the types of fiber okay,chicory root is commonly used,in keto breads or low carb breads small,amounts of chicory root is fine but the,amount that is needed in bread to really,give it the volume,and the texture that they're after is,quite a bit and there's quite a few,studies that,demonstrate that chicory root can cause,some pretty severe,gastric upset another thing you might,see is inulin which is going to be an,even more concentrated form,again inulin can be used as a prebiotic,fiber and not always bad,but if you're consuming two slices of,bread you're gonna have a lot of inulin,which is probably gonna make you feel,fairly uncomfortable but when it's,combined with some other things then it,gets really sketchy,okay so now we're talking about the oils,here this is the big piece i need you to,be careful about,okay do not turn off this video listen,to this piece okay,first of all anything that says,hydrogenated,run the other way o

Live Event! Keto Nutritional Yeast Bread: The Best Keto Bread Ever !

Live Event! Keto Nutritional Yeast Bread: The Best Keto Bread Ever !

hi guys,it is three o'clock and,guess what,it's time to make bread,i'm gonna give y'all just a few minutes,to pop in,and i can't wait i'm super excited about,this tutorial and i hope it goes smooth,and i hope you all learn and i can't,wait to see who all is going to be here,i see my dory girl is already in,you know me i go to my little paper,towels going i'm in the kitchen cooking,gotta have my paper towels hi victoria,tammy,bernadette yes girls i'm so happy to see,you hi terry,happy to see y'all hey you guys while,we're waiting for some folks to show up,and as we're getting started um please,share share share especially to your,keto groups if you're in other groups,that way,they can learn to make nutritional yeast,spread on their own and i hope that i,can cover any questions,and troubleshoot some of the problems,that everybody's had or that those have,tried it and had some problems hello,christy,hi ginger,so um,sharing inviting girl dory girl you're,so sweet so,so we are gonna start guys all right um,should i should i give you the preview,of the bread because i just pulled some,out so that we can do this in reverse,guys all right,um i can show you,that i just finished making bread is,that,my house already smells so wonderful but,i'm happy that i'm doing this tutorial,because,i'm gonna get double the bread today and,that's gonna stock me up for a while,i get i'm so lucky i'm so happy to be me,now let's talk about this bread for a,second okay because it is like hot hot,i i made them a little bigger so they're,not quite as tall if you make them a,little smaller they'll poof and get,taller but i wanted it big enough to be,able to put a hamburger on or make a,good sandwich with,whatever and you want and i want you,guys to notice it's dark,okay,it's not super pale and light,it's dark but i'm fixing to cut one open,and show you texturally what it's,supposed to look like this is a reverse,tutorial you guys,i want you to see what it looks like on,the inside it's not wet it's not doughy,it has the texture of regular bread it,tastes like regular bread,okay,and um i'm gonna get a serrated knife,real quick,and i'm just gonna grab one of these,i'll set this over here,i tried to keep this,so that um,i would be able to stay in view of,everybody here but even as this is super,super hot okay let me slide that through,there,and i'm cutting,and cutting can you guys see the steam i,don't know if you guys if it catches the,steam or not but,bread,it is bread y'all,it is delicious okay,just because it's it doesn't have flour,it's almond flour so the almonds are a,little darker and they brown a little,much darker i would say than white bread,or wheat bread or whatever,and i guess,also,while i'm,standing here,i just happen to have a butter knife and,some,some kerrygold butter,why not right,oh wait a second can i tease you guys,just a little bit more,yes i'm buttering the other half of my,bun i'm just slathering the butter on,too,but you know,there we go,heck,why not get some strawberry jelly i made,for keto jam too and put a little jelly,on it,i could even toast this in the toaster,you guys,now this is more like you know it's it's,it looks like a,spread a more of a fruit spread than an,actual true jelly i like the way the,blackberries look a little bit better,but,this is bread y'all,it's absolutely delicious delicious i'm,gonna set it down i just had to tease,y'all a little bit,and now i'm gonna teach you how to do it,okay,there we go,i feel like i'm just like looking up,because i want to make sure you guys can,see down in my bowl and i'm gonna pull,in,all right,now,as soon as we get done with the live,i will post the recipe it's all over the,place but i will repost it under this,live feed i'll post the picture i'll,post the recipe,so i'm going to start out,with,almond flour,it is one and one quarter cups of super,fine almond flour guys that's all it is,and i'm gonna,i'm gonna take my paddle off here real,quick,i'm gonna dump it in the bowl,okay,put my butter lid back on,and to the almond flour,i am going to add five tablespoons,of psyllium husk,okay that's powdered psyllium husk this,is going to be the binder for this bread,that holds it all together so i'm going,to add,five tablespoons,to my one and a quarter cup almond flour,in this little container y'all i've got,one tablespoon of nutritional yeast,and one teaspoon of salt i just put it,together why waste another dish right,so i'm dumping that in there,and then i have one teaspoon of active,instant yeast,okay instant yeast is instant there's no,blooming it there's no putting it in,water on the side and then adding it so,make sure you get the instant active,yeast,and into the dry ingredients it goes,all,right now what i'm gonna do i just like,to put my paddle on here if you don't,have a stand mixer you guys you can,easily use your hand mixer you're just,gonna go on medium speed but i'm just,gonna just blend,i'm gonna bring you i'm gonna tilt it,down so you can see a little more,

The Healthiest Bread in the World!

The Healthiest Bread in the World!

hey guys I'm here with my lovely wife Karen and we are going to make the most,incredible recipe for bread you've been waiting for this this is the ultimate,bread and there's no flour no gluten no bad stuff so how do you do this Karen,it's so easy you're gonna love it so it's 1 cup of almond flour in my Santa,cup measuring cups it is one cup of arrowroot flour you use a little,arrowroot here arrowroot is a low glycemic flour it's made from a root so,it's its small amounts it's okay arrowroot that's why they call it root,that weren't exactly this doesn't come out as quickly and then 1/3 cup of,coconut flour and these combined give it a really neat texture most of the,natural breads out there kind of tastes terrible like they're calm and it's like,a sponge cake like bark yeah then we're going to just do 1 teaspoon of salt and,that's it for the dry ingredients mix it up,very very so smells really good already and then you go on to beast which is,also very simple so now we're going to do the yeast portion we're going to pour,in wanted a quarter cup of warm water between 105 and 110 degrees and the,temperature really is important if it's too cold or too hot the yeast will not,do its thing we're going to add two teaspoons of what sort of maple syrup,that's for the that's the food for the yeast so it's not going to be a plug,because they're yeast of anything though and produce carbon dioxide now we're,going to take two teaspoons of instant dry yeast and this equals one packet one,packets usually two teaspoons if you're using the smaller packages now is this,delicate I mean like is it could you actually mess this up you can mess it up,and I have messed it up I used water that was way too hot and what's supposed,to happen now is the yeast is going to eat this the maple syrup what any of the,true is the water well like I said 105 210 okay and then the yeast is going to,eat the maple syrup and it's gonna push out a little gases but that's gonna foam,up and that's actually what's going to make your so you basically keep it there,and then you're waiting ten minutes okay alright I just don't want to give you,any opinions because you have the opinion wasn't in the rest your opinion,wasn't in the recipe right is that a subtle hint it's subtle is it subtle is,it subtle enough right okay for ten minutes there okay this is wait okay,really if you stand and look at it you'll see little bubbles coming up it's,like little yeast fireworks it is alive that's the really cool thing it is,totally alive and they're so what's happening is the yeast,is eating the maple syrup and literally pushing out little excreting little,gases and that's what helps your bread rise yeah that's amazing mm-hmm and this,is exactly what's supposed to happen so that's what's good,uh-huh we're doing good the key is the temperature oh yeah but also your yeast,if your yeast isn't any good anymore you can have the perfect temperature water,and it won't do that okay so after about 10 minutes your yeast is going to be,beautiful and foamy it's done it's eating of all that maple syrup isn't it,yeah so now what we're going to do is we're going to add two tablespoons of,psyllium and one-and-a-half tablespoons of ground chia psyllium is kind of like,a fiber yeah and you know we get whole Chia and then we have one little coffee,grinder that we use just for spices and seeds and stuff like that so you're,going to let it sit in there for two or three minutes and it's going to get,really gelatinous and thick and then you're going to whisk it so now you're,going to cut this because we have to wait all right so this has been sitting,for just two or three minutes in it it got gelatinous lucious so now we're just,going to stir it all in make sure it's all whisked in quisque,alright good now just going to put this in our dry ingredients,and mix it up and you are going to see this become it's amazing you know this,is one of those things that people been trying to figure this out for yours,you can't really find a good bread recipe without the wheat so we found I,was so surprised how well this turned out I did find this online I'm not sure,what we've changed but I appreciate people who have done all the research to,figure out especially the chant and the psyllium because that's amazing now it's,going to look gloopy like this and you're literally going to need it just,for one minute yeah I think what happens is that you have them you don't have the,gluten so gluten is like glue and so you have that I think probably combination,chia seed some of the fiber tends to act like glue which is perfect because we,can do that all day long yep now you can take this out of the,bowl I'm just leaving it in the bowl can you make a pizza crust with that like I,can I used to do that I used to do it okay so now look we'll have this,beautiful beautiful Bowl I mean pool ball of dough okay so now,I'm going to put it in a slightly smaller bowl rinse my hands really quick,and I have a damp towel I'm goin

THE BEST KETO BREAD RECIPE - TASTES LIKE A REAL BREAD!!

THE BEST KETO BREAD RECIPE - TASTES LIKE A REAL BREAD!!

hey guys i'm super excited to share with,you the best keto recipe for a bread,it's a keto bread that looks and tastes,like a regular bread,and this is how i would describe the,flavor imagine if a rye bread and,sourdough bread had a baby it's kind of,a mixture between those two but it's a,keto bread which means that it's really,low in carbs it's gluten free and it's,really high in fiber so let's get,started first thing we're going to do is,to preheat the oven to 350 fahrenheit,next you're going to prepare your baking,dish this one is 9 inches times 5 inches,so you're going to grease the pan i'm,using coconut oil,and you're just going to make sure that,you,spread the coconut oil could be a butter,it doesn't really matter what you're,gonna use just something that will,really grease the pan nicely and all,around,all the corners and everything has to be,greased as well then you're going to,take a little bit of a almond flour and,sprinkle it into the pan,all around so it sticks,to the to the greased,corners and the greased sides of the pan,so you can shake it then so that you,spread the almond flour,evenly,onto all the walls and all the corners,this is a really important step because,if you don't do this then your breath is,going to stick to the pan you're not,going to be able to get it out in one,piece and you're going to end up being,really frustrated so make sure that you,do this now the recipe is super simple,super easy we're going to start with the,dry ingredient first you're going to put,them in a bowl and mix them together and,there are only five dry ingredients,almond flour flax seeds psyllium husk,baking powder and salt,now the flax seeds and the psyllium husk,have to be really fine so what i do is,that i throw it into my vitamix blender,on high for about 30 to 40 seconds,and then i just have big batches of the,super fine flax seeds and psyllium husk,so let's start with three quarter cup,of superfine flex meal,then three quarter cup,of,superfine psyllium husk,then two and a half cups,of almond flour,then one and a half tablespoons,of baking powder,and then add about a tablespoon of pink,himalayan salt now make sure that you,mix all of the dry ingredients very well,and then we're going to add all those,wet ingredients so now we're going to,need eight egg whites,and now i'm going to use this handheld,mixer to create stiff peaks out of the,egg whites,okay and it's all done this is what the,stiff peaks should look like it's all,nice and thick,next you're gonna need boiling water so,let's start adding the wet ingredients,we're going to start with a one and a,half cup of boiling water,then seven and a half tablespoons,of apple cider vinegar,make sure you mix it very well,so this is what it should look like,before you fold in the egg whites the,egg whites,go,uh at the end at the very end,now make sure that you don't over mix it,the reason why we did stiff peaks out of,the egg whites,is so that the bread is nice and fluffy,and airy and not,thick and heavy,so,just make sure that you just fold it in,gently,don't over mix,and now you can add this dough into the,baking dish so it's going to look like,this,it's all,slimy and,you know bumpy and all that stuff and,that's totally fine,it should look like that,just gently press it into the baking,dish,make sure that it's even,but don't worry too much about the,texture or anything like that because,it's going to even itself out once it's,in the oven baking so now we're going to,put it into the preheated oven,350 degrees fahrenheit,for about 80 to 90 minutes so about hour,and a half,so once you have only like 10 minutes,left or so,i recommend,that,you take the temperature of the bread,stick it into the middle,and then,put it back into the oven,and then watch the temperature right,here it should be at least 200,fahrenheit,if it's 205 that's perfectly fine too,anywhere between 200 and 205,so the bread is done,and now i'm gonna let it sit for about,30 minutes so while the bread is cooling,down i'm gonna make dinner and i'm gonna,tell you guys all about green chef,green chef,is a usda certified organic company that,dishes for a variety of lifestyles,including keto,paleo plant-based but also those who,just want a nice balanced healthier,meals delivered to their doorstep so,when you order from green chef,you get a neatly packed box with all the,ingredients already prepped and,pre-measured i cook dinner almost every,night but there are a few days a week,when i just don't have the time to go,shopping or coming up with new recipes,so green chef is really great with that,because it saves me a lot of time and it,always delivers these really high,quality organic ingredients,and you cook every meal from scratch but,it's really simple it's really easy and,it's always really fast see the cooking,process is super simple super easy,because each meal comes with a,step-by-step recipe and pictures to,guide you along,so it's really fun really enjoyable and,plus you're always trying new flavors

HOW TO MAKE THE BEST KETO ALMOND YEAST BREAD - GRAIN FREE, WHEAT FREE, GLUTEN FREE & SUGAR FREE !

HOW TO MAKE THE BEST KETO ALMOND YEAST BREAD - GRAIN FREE, WHEAT FREE, GLUTEN FREE & SUGAR FREE !

Wake up!,為了愛,你願意做什麼?,花漾迪奧淡香水

Bread vs. Potato: What's Worse?

Bread vs. Potato: What's Worse?

so i had someone recently ask me a question what's worse,bread or potato so this video is going to talk about each one,let's start with potato now instant potatoes,really spike your blood sugars fast because you're,heating and processing this potato down to this tiny little wafer-like,particle so when you boil it or cook it you're,getting a very fast spike in blood sugars,so that starch is completely broken down so 97. now glucose is a hundred,so you're you're dealing with a product that's very very close to pure,glucose then we get baked potato that's 84. it's pretty high then we get,boiled potato which is 82. the more you cook the potato the worst,effect it has on your blood sugars if you consume a raw potato you're going,to be pretty much good to go in fact i'm going to tell you right now,you can eat as many raw potatoes as you want,okay but of course who's going to eat raw potato it tastes,terrible but the point you need to know is like,the cooking cooking starts breaking down the starch into something that's higher,and higher on the glycemic index now what about a sweet potato,see this word sweet right here there's three times as much sugar,so if you have a choice definitely don't do the sweet potato because it's,pretty sweet all right now if we switch over here to,bread people think that whole wheat bread is so much better,it's virtually the same on the glycemic index 74.,but look at that this is actually lower than potato,so right there this would be worse but bread many times especially white,bread has bleach in there which destroys your vitamin e it,depletes your b vitamins especially vitamin b1,and also if you do whole wheat you're going to have phytates in the brain,phytates or phytic acid will block zinc creating a zinc deficiency and then you,have the gluten the protein in wheat which will tear up your gut create a lot,of inflammation and you may not find that the blood,sugars spike immediately but you may find after,two hours they start going a little bit higher even three,hours they start going even higher when you're consuming,pasta you'll see a delayed spike in blood sugars,so just because you don't see a quick spike in blood sugars doesn't mean it's,not a problem it's kind of delayed you'll see it a,post maybe i don't know two or three hours but when,you get into potato you're going to see an,instant spike what's interesting is that an average american consumes,53 pounds of bread every single year now the question is what is worse well,they're both kind of on the same level because,this creates more of a blood sugar issue but this will create,other issues like zinc deficiency gut inflammation,vitamin e deficiencies and also a vitamin b deficiency but other than that,i think it's perfectly healthy and i'm being sarcastic,thanks for watching,hey we're back with another amazing recipe no grains,no sugar totally keto there's no suffering in keto absolutely not karen,and it's an immune system builder absolutely you have to check this out i,think you should hurry up watch the recipe and make it yourself,it's just so easy to be keto but is it simple it's super simple we,hope you enjoy making it as much as we are enjoying,eating it

THE ULTIMATE KETO BREAD BAKING TUTORIAL | ALL YOU NEED TO KNOW TO MAKE KETO BREAD SUCCESSFULLY

THE ULTIMATE KETO BREAD BAKING TUTORIAL | ALL YOU NEED TO KNOW TO MAKE KETO BREAD SUCCESSFULLY

hi everyone uh today i'm going to share,with you a keto bread uh baking tutorial,uh because i've been receiving a lot of,requests for it uh but before we start i,just want to clarify that i'm not an,expert but i have gone through lots and,lots of trial and errors,so i can share with you what i have,learned after having made close to 90,videos,here,just solely on keto bread recipes,now these videos include both vegan and,non-vegan recipes as well as yeast and,non-yeast versions,using a wide variety of low cut floss,okay so please check out the playlist at,the top of the home page,it's categorized under braid non-wagon,reagan,and i've also created a new playlist,under baking tutorials,so you can check out the tutorial videos,there okay,so if you're new or just wish to improve,on your keto baking skills i really hope,that this tutorial will help you,now if you are new to keto bread,baking,please do not jump straight to making,yeast bread,because you will be disappointed,why because keto bread is quite,complicated now local flowers are very,different from regular wheat flour in,terms of texture and consistency because,they are coarse even after grinding,and they are heavy okay now they have a,lot more moisture due to the fat,contents,and they have no gluten,so we have to use alternative,ingredients which actually makes it even,more challenging,so that's why every keto bread recipe,goes through a lot of experimentation,before getting it right so it is not as,easy as simply just substituting,ingredients,okay now all local flours are gluten,free and nutritious but they vary in,characteristics and ratios so let's look,at each of them,now the first thing i want to go through,is uh the nut floss okay now almond,flour is the most commonly used flour,uh it has a pleasant taste and a,crispier texture,but on the downside almond flour is not,cheap right now and it is high in,inflammatory fat such as omega-6 so it,can lead to inflammatory state in our,body,and some of you even complain that it's,not good for your arthritis condition,right now it is also high in oxalate or,oxalic acid which has a potential risk,of developing kidney stones,and it can also cause the risk of nut,allergies because,almonds are true tree nuts right now it,is fine to eat almond,a handful of raw almonds once in a while,but it is easier to over consume it in,the form of flour especially if we eat a,lot of almond flour baked goods on a,daily basis,right you know do you know it actually,takes 90 elements to make one cup of,flour so that's a lot of almonds,so we need to be careful uh not to over,consume almond flour okay,now,we don't have to be limited to just,almond flour,okay i have experimented with other,healthier nut options such as,walnuts pecans hazelnuts,okay now in my home country walnuts and,hazelnuts are cost about the same as,almonds,but pecan is costlier but they are much,lower in net carbs okay and these nuts,actually make excellent keto bread,they are much lighter and fluffier in,texture,as compared to those made with almond,flour,now the second most common flour that we,use is coconut flour okay now coconut,flour is cheaper healthier lower in net,carbs and nut free,but it is super absorbent,that's why more liquid than eggs are,required,now because of that the texture of the,baked goods tends to be a lot denser,and it's unable to create that crispy,texture,right now also the other problem is it,has a strong coconut taste so it will be,an issue if you're not a fan of coconut,now the other flower is,called lupine flower,it's made of lupine beans which is a,legume related to peanuts,it's low in carbs and high in protein,it's gaining popularity but it's not so,widely available,it has a bitter taste,so it's best to combine with other low,carb floss,i don't have much experience with it,i've only made one,lupine and almond flour bread recipes,so far so i can't comment too much on,this,now the next one gets me excited because,it's my favorite,seed flour or ground seeds okay now flax,seeds sunflower seeds pumpkin seeds,black and white sesame seeds,they are the most underrated low-carb,flours,i feel that they make the best keto,bread and even for other baked goods,they are way healthier they are cheaper,and they are easily available okay now,flaxseed and sunflower seed prices the,best with leavening agents,hence the texture of the braid is so,light and fluffy,okay now black and white sesame seeds,are also rises quite well with leavening,agents,but pumpkin seed is a little different,because,it can't be used solely on its own,because it's unable to absorb water well,so i have to add,some coconut flour with it hence the,braid tends to,not rise as much so it's a bit denser,right,now the downside of baked goods with uh,these ground seeds is that it will taste,of the seeds so if you're not a fan of,it then it will be an issue,so now that we have covered all the,different uh low cut flowers uh i want,to highlight to you the other most,important ingredien

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