Forever experimenting to get that white bread/baguette neutral taste instead of that nutty wholemeal taste you get from golden flax seeds…
The goal of creating Keto-friendly baguettes that are soft, strong, bread-like, and yet chewy to the taste is definitely a challenge.
These are probably the closest thing to real baguettes as you can get without the carbs, they are going to COMPLETELY change your low carb life!
Just that wonderful smell of yeast baking in your kitchen, and the ease of using your stand mixer to knead the dough will be enough to make you instantly fall in love with this recipe.
KETO BAGUETTES
These are probably the closest thing to real baguettes as you can get without the carbs, they are going to COMPLETELY change your low carb life!
2
hours20
minutesIngredients
240 ml Lukewarm Water
2 lightly beaten Eggs
20 g Potato Fibre
30 g Bamboo Fibre Flour
190 g Vital Wheat Gluten
4 tbsp Erythritol
1 tsp Salt
1 tsp Honey
2 tbsp Soft Butter
1/4 tsp Xanthan Gum
10 g Fast Acting Yeast
Method
- Mix all dry ingredients together in a bowl.
- In a jug, mix the yeast and honey with the lukewarm water and stir until dissolved. Make sure the yeast starts to bubble, if it doesn’t, throw it away and start again.
- Using a food stand mixer add yeast mixture, eggs and butter.
- Add all dry ingredients and mix initially with the ‘flat beater’ attachment on slow until all ingredients are combined.
- Replace with the kneading hook attachment.
- On a medium setting, knead the dough for approximately 7-8 minutes, stopping in between if the dough sticks to the bottom of the bowl.
- Roll the dough with your hands into a large long sausage shape.
- actually use a pair of long scissors for the next bit…
- In this recipe I cut small slices off the end of the sausage shaped dough first for the small baguettes, and then cut the rest of the dough into three long pieces lengthways.
- Sieve potato or oat flour over the baguettes and cut them several times lightly in a slant.
- Put the baguette slightly apart on a lined baking sheet.
- Cover lightly with a second sheet of grease proof paper, and put in the airing cupboard (that’s what I do) where it’s warm.
- Let the baguettes rise for approximately 90 minutes.
- Bake in the oven at 180C for 20-30 minutes until golden brown.
Notes
- MACROS in total: 22g Carbs – 33g Fat – 159g Protein – 1192 Calories
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