For those who follow the ketogenic diet, one of the hardest things to give up is bread. No wonder then that the terms “ketogenic bread” or “keto bread” are among the most researched on the web. If you want to customize your own bread recipes, here are some tips.
What makes wheat bread doughs rise easily, giving good texture as the end result, is the presence of gluten. In fact, gluten forms a canvas structure which retains gases and humidity, and allows the dough to rise. It is also a caking agent that makes the dough easier to work with. In breads made without cereal flour, you can still use “gluten flour” which, while being practically devoid of carbohydrates, improves the elasticity and texture of the bread. In addition, it is an excellent source of protein, used elsewhere to make seitan (an ingredient that is appreciated in macrobiotic and vegan cuisine). At SOSCuisine, we use gluten flour in our keto square loaf. In this recipe, we add xanthan gum, which also acts as a texturizer.
An alternative to gluten for providing elasticity and viscosity, is psyllium. Commonly used by the food industry as a thickener or stabilizer in certain prepared foods, psyllium produces a gel when it comes into contact with a liquid. We use it in three of our ketogenic bread recipes. In addition, psyllium provides fiber.
To help brown the dough, it is useful to add almond, nut and/or coconut flour. As these flours have a grainy consistency and pronounced taste (especially the coconut flour), it is better to add them in small quantities. In addition, since they absorb more liquids than cereal flours, it is necessary to increase the quantities of liquids.
I hope you find these tips useful in adapting your recipes for your keto diet.