I've been playing around with Diedre's bread (the most often imitated/copied low carb bread on YouTube). It's a really solid bread and I've tried the lupin flour variation by I Don't Sugar Coat and another version that a viewer from Australia sent me.
I believe this is something that if we decided to divide and conquer, we might be able to develop a new "best ever keto bread" recipe (or as keto as you can get, given that it has vital wheat gluten). If you'd like to help out on this, let me know. I'll share what I've learned so far and we can figure out what variations we want to try with it.
Illegitimi non carborundum
One of the things I've discovered is that erythritol definitely inhibits the yeast rising. Instead of using the 2-4 TB of powdered Swerve in Diedre's recipe, I used a couple squirts of liquid stevia. I got so much rise on a HALF BATCH (1 lb loaf), it lifted the lid on the bread maker -- then I had a pretty significant collapse on both the tops and the sides. The yeast taste was great, though.
Illegitimi non carborundum
@ketoadmin I'm thinking my erythritol days are numbered. I think either Allulose or Bocca Sweet is the way for me.
Cooker of Good Food and Stuff
@calgaryguy for as little as I consume sweets, it's worth it for me to pay the premium price for BochaSweet. In one of my upcoming kitchen science videos, I'm going to take a handful of different sweeteners and subject them to different tests: solubility, behavior under high heat, ability to activate yeast, ability to kill off yeast, etc.
Illegitimi non carborundum
@ketoadmin now that will be an interesting video. Looking forward to it.
Cooker of Good Food and Stuff
I've found in my experiments that erythritol does not, in fact, inhibit yeast activity (despite the claims of one of my Facebook followers). This has me a little confused, as I have done his recipe without the Swerve that Diedre uses and I've had loaves that blew the top off of my bread maker. One big difference in his recipe is that he doesn't use oat fiber (which Diedre uses) or lupin flour (which I Don't Sugar Coat uses). If I put either of those in my recipe, I don't get nearly the rise.
Here's proof (no pun intended) of my yeast experiment:
Illegitimi non carborundum
Diedre's bread is hands down the best. keto. bread. ever. I know that some people freak out over the vital wheat gluten; not me. The smell, the texture, are so much like "the real thing." The most experimenting I have done with the recipe was to borrow a stand mixer from a friend. (I like to walk on the wild side. 🤣) Then I bought a bread machine. Great investment. A rye version could be interesting....
I've found you need to hand knead as well as use the dough hook, or it always seems to horribly deflate on me after baking.
@gigivarnum I've done a couple of loaves in the bread maker. I'll get some that blow the top off and others that only rise half way up. I'm perplexed.
Illegitimi non carborundum
I am happy to participate. As a seasoned traditional bread maker of five decades, I’d love to help experiment on the combinations that will work to develop a new loaf. I have lots of ingredients on hand.
@ketoadmin yeah, I've had trouble getting a consistent rise, too. I ordered the Brod&Taylor proofing box but haven't really felt like getting frustrated again so I haven't done any more experimenting since it arrived.
@nancy-curtis have you tried the Deli Rye Flavor Powder from King Arthur Baking? It does the job nicely!! {small}:winecheers:
