I baked my lumpy keto bread and had the meal I've been waiting for all weekend: burgers, pulled-pork sandwiches, and chili dogs. Still to come: "lobster" rolls. And I had a thought on how to make this keto bread more bready.
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| chili dog, burger, and pulled-pork sandwich, no BBQ sauce |
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now sauced
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| chili dawg #2, fancied up with homemade kraut |
The recipe for the keto bread I made (see here for my previous effort) has a base of "Victoria's Perfected Keto Flour," and the rising agent is primarily baking powder, with maybe a little help from the four eggs that also go in; eggs also help with the bread's structure. I'm thinking of reducing the number of eggs, removing the baking soda, adding a good bit of vital wheat gluten (used in other keto-bread recipes), and topping that off with yeast and inulin (a harmless carb that yeast can eat, but which passes right through the human digestive system). This will mean letting the dough rise, probably twice, but the result might be better bread that looks like bread. It's worth a shot. And here's hoping the result tastes like bread (the current recipe is already pretty good on that score).
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