Table of Contents:
15 Bread Recipes That Are Low Carb and Gluten Free
Video taken from the channel: Weight Loss Solutions
Flax seed Buns/Bread recipe
Video taken from the channel: blonde4fire
Keto flaxseed bread/Low carb bread in 2 minutes (AMAZING)
Video taken from the channel: Low carb/keto recipes and having fun Vernaz
Keto Focaccia Bread
Video taken from the channel: All Day I Dream About Food
How To Make Focaccia | Jamie & Gennaro
Video taken from the channel: Jamie Oliver
AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps
Video taken from the channel: Kitchen & Craft
How to make keto vegan focaccia | Coconut flour bread
Video taken from the channel: Heavenly Fan
Ingredients 1/2 cup extra virgin olive oil 1 large sprig fresh rosemary (rinsed and dried)) 2 cups flaxseed meal 1 tablespoon baking powder 1 teaspoon fine.Directions 1) Mix dry ingredients well a whisk works well. 2) Add wet to dry, and combine well.
Make sure there aren’t obvious strings of egg white hanging out in the batter. 3) Let batter set.Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat. 1) Mix dry ingredients well a whisk works well.Bake for 17 to 20 minutes until it springs back when you touch the top and/or is visibly browned even more than the flax already is.
Cool and cut into slices of desired thickness. Other alterations to recipe: add in 3 Tbsp. of Italian seasoning and 4 Tbsp. of Parmesan cheese.Instructions Preheat oven to 350 F. Grease pans (coconut oil works great!). See below for pan selection information.
Mix dry ingredients well a whisk works well. Add wets to dries and combine well. If using eggs, make sure there aren’t obvious strings of egg in the batter.
Let batter set for 2.Combine flax seed with baking powder, herb mix and sea salt in a large bowl. Whisk to combine fully and set aside. Add eggs, water and oil to the jug of your.
Ingredients 2 cups roughly ground flaxseed 1 tablespoon gluten-free baking powder 1 tablespoon Italian herb mix 1 teaspoon sea salt 5 large eggs ½ cup.1 teaspoon salt. 2 Tablespoons fresh rosemary, chopped.
1 teaspoons granulated garlic. 5 beaten eggs. 1/2 cup water. 1/3 cup olive oil. Method: Preheat oven.
This recipe leaves two crucial things for focaccia bread. First, the water needs to be warm (110130 degrees ) when you add it to the yeast for the rise. Second, after you punch down the dough, it needs to rise a second time for about 30 minutes. If you fail to let it rise again the bread.
I think this recipe has tons of options. You can also slice the squares to resemble more like bread. One person who made this bread doubled the recipe and made it in a bread pan. They said it came out just like normal bread which could be sliced.
Finally bread may.Cherry Tomato, Olive and Thyme Focaccia Bread Recipe (Gluten Free and Grain Free) Gourmande in the Kitchen coconut flour, pepper, baking soda, plain yogurt, tomatoes, salt and 7 more Flax Focaccia Bread Base with Rosemary Parsley Topping chowhound.4.) I baked my bread Focaccia-style in a 25×15 cm casserole dish. Next time, I will line it with baking paper to be able to take it out easier. 5.) You can even make flaxseed muffins with this bread recipe!
In this case, the oven time will probably have to be reduced. My guess would be 25-30 minutes. 6.) I calculated the recipe.
Mix in honey, oil, salt, and warm water. Add flaxseed meal, whole-wheat flour, 1 cup of the bread flour. Mix to make a sticky dough.
Tip: The dough will be very sticky at this point, but don’t worry, this is how it’s supposed to be.Gluten-Free Focaccia-Style Flax Bread Recipe. June 2020.
A healthy, low-carb, and high-fiber bread is easy to make. The recipe uses flax meal instead of flour and is flavored with homemade rosemary oil. Flaxseed Bread Spelt Bread Low Carb Recipes Bread Recipes Cooking Recipes Paleo Recipes Dessert Recipes Low Carb Bread Keto Bread.This Nut-Free Keto Bread recipe has 7 ingredients total.
All you need to make it is flax, eggs, olive oil, cream of tartar, baking soda, water, and salt. My easy low-carb Nut-Free Keto Bread recipe is perfect for people getting comfortable in the kitchen.
List of related literature:
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from The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence | |
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from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. | |
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from Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine | |
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from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All | |
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from Authentic Iran: Modern Presentation of Ancient Recipes | |
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from Ratio: The Simple Codes Behind the Craft of Everyday Cooking | |
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from From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire | |
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from Keto Restaurant Favorites | |
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from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine | |
| |
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating |
176 comments
Hi everyone, please remember to sprinkle some delicious salt on the bread before baking. I missed the clip in the video! Also, if you want to use almond flour instead, try 1.5 cups to start with and add more if you need to. And watch the liquid! Love you all x
Hi Fan, this focaccia bread recipe now it’s my favourite too. The smell and taste as well as texture was so delicious.Thank you another great recipe.
I made this and it came out just awful! Way too much water and too salty!! I had such high hopes too. A big waste of ingredients. It was so inedible that I had to toss it all in the trash and I felt bad for myself and the bread and the recipe. I don’t know what went wrong or if anyone’s actually tried the recipe.
Hi i Tried making dis bread but it turned little bitter can you plz tell me what did i do wrong
Beautiful recipe, thank you for sharing these amazing recipes. I’m planning on trying to make some.
Wishing you all the best xx
Question: Could you use whole wheat flour instead?
Thank you K&C for a very well explained video. Fantastic,
my body can not take all that psyllium even in a small piece, do you have a substitute that works just as well please/?
Delicious recipe yummy yummy yummy Thank you so much Heavelyn Fan,,♥️
Never fails, thank you Jamie and Gennaro, especially the kneading ti[, as an ex potter I tend to be a bit heavy handed.
there’s no link for the 9×13 pan.. what do you recommend for this and the deep dish pizza?
Turned out amazing, still can’t get over how fluffy the dough was
Oh no.. During the fold.. i put more olive oil in the bowl to prevent from sticking.. will it affect the outcome? I did see window pane and it look smooth.
Hi Fan, can I substitute this recipe for Almond? If is so, what about the quantity of the flour? Thanks
Looks amazing so I made it immediately, but the taste of coconut with your golden trilogy is revolting. What a waste of my best olive oil.
I genaro I did everything as you and Jaime show in the video but mi focaccia never grow up ( and I use the 7 grs of yeast) I wish I could show you how it ends so you can tell me what did I did wrong
What about letting it rise first? I didnt hear about it in the video
look like ♥️,my question can i use sourdoughs and how much i will but
Beautiful sunny day in London? LOL it’s been pouring all day:-)
Was still awake at 3am so I decided to prepare the dough earlier today. My first time to make focaccia so hard a couple of booboos—ran out of all-purpose flour so used bread flour to make up for the difference and I felt like I mixed the dough longer than necessary because it was so tacky and kept dusting it with additional flour. Baked the bread this afternoon and it came out great. Like, super The surface was nice and crusty and the inside was soft and chewy. Thank you for sharing this recipe and for the great video
So to clarify the 20 minute interval before folding needs to happen 3-4 times? Like 3-4 20 minute intervals?
So no one’s gonna talk about how jamie rubbed that dough at 3:13???
All ready made this bread three time and it is great even though I screw up the first time it came out great. Thank You great recipe
Hello delicious recipe
I was wondering, is it possible to use this same dough as a pizza crust?
I will SOOO give this a try!!! I love all yout bread recipes so far, they have kept me away from giving up keto vegan…Thank you for your continuous inspiration!
(1) Mix (2) Fold/Knead (3) Bulk Ferment (4) Proof (5 )Dimple (6) Bake. That’s it! So what do you think? Will you give this recipe a try?
I just hate psyllium husk flavor. How can it be replaced? BTW, your keto vegan bread is awesome!!
Is there a reason why when I bake with ground psyllium husk it always comes out purple and has a kind of urine smell when it bakes I’m not liking the taste of the psyllium husk or is I’m buying the wrong one?
That looks amazing Fan, I can’t wait to try it! I’m a bit further north than you and we’ve had thunderstorms ☺️. Thank you
I’m tempted to try this recipe this week but I’m a little worried that my fridge is too cold and that might kill the yeast…?
Thank you so much for this nut-free focaccia bread recipe! Can’t wait to try it
This looks so amazing!!!! i really didn’t think this was possible
When I proof for the second time under the oven light, how long am I doing it for?
Not a baker, and this is a the first time I’m baking bread!
Thank you thank you thank you for the nice recipe in my life
Love your video always. Will try it next week. Trust it must be delicious!
Worked surprisingly well when using unflavored vegan protein powder, too. Thank you!
@ 5:07 look at Gennaro. He is passing on his love to the bread. I do the same before baking, haha!
Looks delicious! I tried your flat bread and it was very good. Was wondering how thick to make the bread before baking and how much liquid did you end up using out of the 2 cups?
Hey, I have a 428 Fahrenheit ( 220°C ) oven. For how long should I preheat the oven and bake the bread? Please reply!
Best video on focaccia. Thank you for explaining how to make air pockets in the dough. I love air pockets in bread. Very patient took your time to do right. I can’t wait to try this recipe.
It is common said that yeast and salt will not work together because salt breaks down yeast so your dough won’t rise. In this video salty water is added to the flower with yeast…..???? I wonder what is right or wrong about this yeast-salt story. Can you help me?
These guys made the bread in less than 2 hours. I keep running into videos that requires 3-4 hours to make it! What gives?
I am watching excited your new recipe while in the oven I’m baking your almond butter cookiesI can’t thank you enough for all these ideas, and how detailed you explain everything.We’ve been on keto for several months in the last 2 years, but barely cooking anything( just throwing 2 eggs on a plate and some veggies)…2 months ago I began a vegan keto journey and when I discovered your channel I wanted to try because it looked so simple how you explained, and it actually worked!Yay, I am using the oven and I am capable to create delicious food!And I actually like to be in the kitchen!You helped me a lot with your recipes making this journey easier.Thank you very much again, and can’t wait to bake focaccia tomorrow!
Just started eating low carb and high fat about a month ago. Found your video and then searched you out. This IS the closest I have found to ‘real’ bread, tastes really good, and the wife loves it also. Thanks for sharing.
Hi! Is yeast quantity actually 1/4 tsp, I tried it but it had not risen enough like this
I just discovered your channel and is fast becoming my favorite. This week I have already changed my keto life into vegan keto. Bought all the ingredients and have never baked but I am going to definitely try this.
Can someone tell if we wanna cook it in an microwave how long should it take?
Love the black cat going down the wall. All of your recipes turn out wonderful and delicious.
You made the best looking focaccia bread and i can hardly wait to make it, look so yummmys. I’ve watch other videos with the same bread but yours is the BEST, Thank you, awesome video and easy to follow direction, Love it
Usually breads need a warm and moist temperature to rise but you have said to leave it in the fridge overnight.. just wanted to reconfirm this with you. At what temperature in the fridge should be fine?
The recipe looks amazing! I do have a question, I thought hot water would kill yeast… Has that happened to you? Thanks!
Is the instant dry yeast the same amount as active dry yeast needed in the recipe?
https://www.instagram.com/p/CCte6U6n5mq/?igshid=bvocemfl9im4
The top looks pale but the bottom is golden brown crispy.. overall it taste excellent.. any more ways to make it more better?
Bloody brilliant recipes and instructions! I tried two other recipes before this and they both failed. Couldn’t be happier with this amazing focaccia! thank you thank you
Made this during the beginning of quarantine and now I’m back to make it again tomorrow, honestly the best focaccia recipe ever!
Do they come out as nice when you bake them conventionally? They look awesome, thanks!
Hi Kitchen Craft
This is the best focaccia recipe ever. Is it possible to bake this on the same day as well? If so can I just wait til the dough doubles in size and do the last steps?
I made a beautiful and delish focaccia first time after seeing this excellent video. The camera work is great and every word spoken is informative. I am looking forward to watching his other videos.
I tried it and everyone at home loved it. Now I am doing focaccia once per week.
I do this kind of dough for my pizza sometimes but with way less steps, It’s prob because it’s less tall but also you can skip some steps if you make a smaller bread and just rise it two times
Y u hold his face like that Jamie? You the mafia off camera?
May u live long and healthy life and spread ur love as the same…. Stay healthy and safe….
hi! this was amazing! I had a question, you say you let it rest overnight, is there any minimum number of hours for the fermentation so that I can make it all in a day??
Home baked Focaccia, is certainly a bread worth waiting for.
I made the garlic confit & didn’t follow your directions exactly. I heated my olive oil & garlic on high heat at first, then let it simmer for a while. Mine turned out rather bitter. This is a warning to everyone: follow the directions!
More than I enjoyed your work on focaccia, I also admire your acknowledgement of Gennaro’s taking you under his wing. British decency
Sadly my dough did rise that much. I think my pan was to wide and I had to work it a bit to try to fill the pan. Ugh!
I did this focaccia today. it looks and tasted AMAZING! I had used 3 Tbl sp of sourdough starter vs. the 1/4 tea sp. of dry yeast. Came out perfect. will do it again, and again, and again……:). Thanks.
I made this today and it tastes good. I need to tweak it a bit since I live in a hot country. Instead of overnight in fridge i just did an hour and instead of putting it in oven with lights on, i just stick it outside
Love Food Tube, love Genaro, Love Jamie too:-) And I’m making this recipe today. Thanks
I am going to make the dough tonight it looks so yummy and appetizing. I always thought that you need at least one packet of dry yeast for 3-4 cups of flour
I finally made yours recipe today and it was successful bake. I added topping with freshly pick from my garden of plum tomatoes, rosemary and garlic (Made my garlic confit too) Wish I can share the pictureIt was so delicious thank you for sharing your recipe and techniques
Would like to ask. So do we let it double it size first before putting in the fridge? Or do we put it in the fridge straight.
Hello! Great recipe! Thank you! Quick question please, should the broiler also be on? Or just the lower heat. I’m using a gas oven. And at what temperature should it bake 450F or 190F
I made this bread today and it turned out great! Although it had to be baked a little bit longer to cook through. Thank you, it’s a great recipe.
That looks so delicious oh my favorites rosemary and olive oil Yum I will try this one. Thank you thank you thank you
Im terrified of baking.. but this guy… this guy I like this guy lol… I’ll try this! thanks for the explaining everything
This looks very enticing, I might try with almond flour instead, not a big fan of coconut flavor but the rest looks wonderful.Thanks for your easy straight forward instructions always helpful!: )
What happen if the bread is knead through food processor? When there is too much kneading what will happen?
Two years ago I stopped myself from doing this recipe BUT today I’m feeling like a champ so I’ll do it, half the recipe tho with onion and rosemary.
I.ve tried this recipe twice, and my one takes away is that I have to poke the toppings into the bread a bit. I have found that the first time I just put the topping ontop the sundried tomatoes, rosemary and garlic got blackened by the oven, not a pretty sight. The second one I made came out perfect. I will use this for pizza dough too! Thanks!
I made this today and was incredibly successful. Thank you so much. The instructions were super easy to follow, descriptive and delicious!
The garlic confît on the bread is absolutely AMAZING the best thing ever
Thank you so much for sharing. I can not wait to make this, in fact, I will make this tonight after work. I have tried many of your recipes and I love them all. Since starting the Keto way of life, I have missed bread the most. I can do without a lot but bread is a must have for me. Thanks again
Just found your channel and made this for the first time today. Tasted amazing! I’ve never been able to make airy bread before but this turned out perfect thanks to your great instructions! Had to share this video in my family’s group chat. I will definitely try your other recipes too. Subscribed and liked Thank you!
I died twice give me an infinite-uh maybe last try reveal moles i have never seen before in 3minutes 30 seconds
Explained so well and the recipe worked wonders. Came out so well. I can now say im a pro at this . Thankyou
I’m new to bread making. Thanks for your wonderful video. Today I made an awesome focaccia. I don’t even believe the results. I wish I can show you the video of the crumb and “bounce” I achieved.
So grateful that I have found someone who does recipes for vegan Keto. You are amazing. Cannot wait to try this focaccia bread recipe. Also My daughter and I are big fans of avocado toast and we love it on sourdough bread. Hope you can share a vegan keto version of it in the near future. I trust you to make it the best.
I’ve made this probably 5x times and it turns out amazing each time! Thanks so much!:) Only mod. so I don’t have to wait so long is to let the dough rise in the oven with the light on for 2 hours (doing 4 separate foldings for the first hour of rise), then pop it into the fridge until I’m ready to do the second proof. Amazing.
I decided to try this recipe and it was magic! Plus, I made it using a makeshift oven (a clay pot with some pebbles in it). Burnt the bottom a tad bit, but the top and the surrounding crust was so crispy! The inside of the bread was so soft and fluffy, my pillow was ashamed. Ate mine with a soft boiled egg, it was delish!
Great video thanks very much! I need to order one of the pans where can I order on thanks
Hi, if you use instant yeast, how many grams or tsp do you use? and also, can this recipe be used with sourdough starter?
This has to be the fluffiest focaccia I’ve ever seen in the Internet.
My focacia came out spectacular! Thank you so much for the recipe, all the way from Dubai!
The best bread ever!!! The proportions shown were perfect! I intend to use it as base for a pizza! THANK YOU!
I made last night with the kids. It’s currently in the oven for 1st proof after fermentation. It has bubbles, not sure if that should happen. I tried stretching in the pan without bursting bubbles.
With the many good reviews, I must find time to give this recipe a try.
Where is the recipe in print? I like to keep recipes in a folder for easy reference..
This much easier for me to get a better focaccia. Thank you chef
Excited to try this out! Will be creating a garden focaccia with this recipe
Thanks for sharing…I love this bread…so now I know how to bake it…the low carb way..
Really looking forward to making this! Thanks! Watching you in Sunny Mexico!
Very nice! Tried today! Amazing taste with good water balance. Except if there is any technique for lifting from pan it would help. Although it came after little cooling….
Made one with garlic, rosemary, caramelised red onion and parmesan! It’s was amazing!!!
Haha <3 the snippet at the end was great. I’m going to try this I do miss whole wheat bread sometimes. I think I miss sandwiches more than the actual bread lol. Ty for this wonderful recipe.
Five years later, these are still classic recipes. Thank you!
Thanks for this. Can we omit the whey protein or is there a sub for it? It’s a bit difficult to get whey protein where we are.
What if I don’t want to wait overnight…? Shouldn’t it rise just fine after first proof? Times?
Thank you. I just made it and ate 3 big pieces with balsamic and olive oil, it is so good! I used glass baking pan, bottom stuck even greased, hard to get out, will use parchment next time. Did not use garlic confrit but made onion instead, should add last 5 mins so it won’t burn. But still yummy.
I made the bread today following their instructions. Perfection. Grazie mille tutte due!
I keep baking, drawing and cooking at home. This recipe is very helpful to learn Italian food.
I love watching you guy’s together, I’m a redundant Baker of 25 years and I’m making focaccia bread to go with dinner later, it’s the ultimate sharing bread for family suppers, all the best to you guys xxx
I am going to make foccacia, I was thinking what about mashed garlic, and red onion on top as well? Will that work?
I love Jaime and Gennaro as their love of cooking translates into recipes and instructions that in my experience always work. Grazie! Yum!
Question… are you letting it rest for 20 minutes between each of the folds after the initial fold? 3:11
I have the cookbook, but haven’t made that particular recipe before thanks, it’s very helpful to see what the consistency needs to be after you add water! Looks yummy:-)
You both are the best. Finding your YouTube channel made my pandemic. Hugs from Canada.
I just made you’re recipe and it’s a world better than my first try with a recipe from the F word guy. thanks you two for brilliant video.
I’m making this tonight!!! Yum. You’re recipes and instructions are great. Easy to understand.
Gennaro brings more energy to cooking than an 80s fitness dvd
Thank you for the recipe.. Can I make it with bleached all purpose flour?
oh you better know it. sounds and looks delicious. will try soon.
This is the first comment..Thank you for your wonderful recipes for keto and also for vegetarian food..I am following you greetings and good luck my sister
These two dashing gentlemen and their delicious focacha!.. just can’t stop loving them:)
I did try this recipe just yesterday. Lovely out come. Everyone enjoyed at home. Thank you for your wonderful recipe..
Thanks for the recipe. But what brand of protein power you recommend?
Hi! I have always take care with the foods that I put in my home. So lovely to see your presentations: clear, objective and delicate way to teach us. A bit of “home warm” also is the adequate mix. Tank you. I am from Brasil, I have a daughter ( she is N Zealander citizen living in Australia ) and a son who lives near me. I began to help my gut with symbiotic cultures. Happy to find your channel. Apologising about my poor english…. A big hug, stay healthy . (I am Eutonyst and Psychologist ).
Just made this and I have to say I was worried I didn’t put oil on the pan before the dough but I had semolina and it was sufficient. I don’t like too oily base so if worked out in the end! Texture was great and flavoursome! Great and easy recipe!!!!
Hi. I made this twice now in 2 different pans. The bottom is very crispy. And the sides too. Like a biscuit. I like it to be soft.
Maybe i cooked for too long. 40 min. But the thing is at 25 min the top was still the colour of dough. The top too is crispy. . Would like it to be soft. Any tips??
GTFO Oliver and let Gennaro do these videos on his own. You ruin them.
Bread making is so fascinating! Your video is really awesome, nicely explained for a beginner. I will definitely give this a try soon.
Yum!!! Definitely making this soon Thank you so much for including the substitution for flax seeds (which I avoid using due to hormonal issues), I think I have all the other ingredients at hand! Hooray! I looooooove foccacia.. thank you again for your wonderful recipes.
I love this recipe, this is the best Focaccia and wow what great sandwiches.
whats the yellow powder they used to line the baking tray before putting the dough in.
Gennaro e fantastico! Grazie Mille alla Jamie. Thanks to you both!
Hello I got to know you through CAL.. you are simply amazing and so talented.. definitely u r giving some exclusive and exotic recipe.. I will definitely try this bread more over your style of cooking can inspire many towards healthy life style..
I must also appreciate clarity of words while speaking..
Best wishes r with you..
Good luck
Hi what is the amount of flaxseed? Also how many minutes in the microwave?
I love the idea of men in suits baking. It’s like pastry agents. Haha love these! So therapeutic.
I did it annnddd my tray came out to be small:-) Thus I have a foccaccio cakeStill tasty though…
Hi guys I made this during lockdown, I used red onion, rosemary and thin sliced chorizo. Absolutely delicious.
You guys Rock! Love love love all your recipes and try most of them.
Love you Gennaro…and Jamie I suppose. Jk. Anyway, bacon and caramelised red onion topping
I love your way of baking!!! I will definitely try this bread tonight. I’m having little difficulty in understanding the measurements, If you could give us in cups (US) rather then in grams
I tried the recipe. I found the dough to be far too sticky unworkable. I had to add quite a bit more flour, but no idea how much. This keeps happening to me with baking and I’m not sure what I’m doing wrong… I’m sure I’m measuring stuff accurately.
I love all your videos you are Blessed with this great personality
You both wear suits to make bread!!lovely videoF a ca c ci o
Today I’ve made my first ever focaccia from this recipe thank you:)
Love you two. I can’t believe how simple it is to do, and it tastes fantastic…
I’m so excited!!!! This looks Heavenly….as all of your breads do!
Perfect recipe! I tried it, it came out so good. I had it with cream chicken. So yum! Thanks. Love your page.:))
Just made it it’s great tasting even non keto members loved it..I used vanilla protein powder it didn’t affect the taste..thank you I dont need any other bread recipe and it’s so easy and quick to make
Thanks for this video. It makes just enough for me. I love fresh bread!!
Thank you for providing the recipe because your books are not available in Egypt
these two are so cute and funny that no one actually wrote about the recipe so here i will write some. first i don’t know why their dough is not so sticky but i had to add much more flour to release it from my hands (also some olive oil helps at this point). they say 45 mins but the more you wait the fluffier the dough gets. and the end result was perfect. just like real focaccia of italy
Just made it and it is a game changer! Thanks so much for sharing!
THIS is the first time I see Jaime in a Suit and I love it!!
Great recipe. It was so easy and quick to make and is actually the closest to whole wheat bread. I have tried different keto breads before but this by far is my favorite. Thank you so much for the recipe. Lots of love.
Thank you our beautiful gorgeous angel amazing work and information may God keep you safe always
I have vanilla beef protein (Equip brand). Would that work. Allergic to dairy and legumes. It is currently the only protein powder my body will tolerate.
Snickers! So cute! I love this recipe of yours. I only had a pack of 5 seed meal that had flax in it as one of the ingredients. I used that with your recipe and loved it. So simple. It looks so much like rye bread. I like the way it toasts too. I wonder if adding a little caraway and very small amount of molasses would give it that rye flavor? Thank you again for your easy to follow simple recipes. I make your chocolate chip cookies a lot!
Due to quarantine i thought of tryng out foccacia bread.. First time ever in bread making..i made it today, my kids and hubby loved it! Dip in olive oil and balsamic vinegar. Tnk u!
Like this recipe a lot. My package of Bob’s Red Mill Flax Seed Meal says there is 1 net carb for 2 Tbsp. That’s still a bargain.
I followed the recipe correctly but i got a really sticky dough?? I can’t even fold it
One my recipe analyzer it states it is 1.7 net carbs and 330 calories.
can you please list the ingredients w/ measurements in your videos? I am cooking impaired
The flavor and texture of the bread was like a whole grain rye bread that I had for communion as a little child in Mexico!
No eggs on my list. Will this do well no eggs? Bake in conventionals oven 350° F 10 to 15 minutes. Thanks.
If your ceramic is hot after microwaving, throw it out. There’s too much exposed lead.
other than coconut fat can you use some other fat like oil or butter? Looks great!
I used this recipe to make a focaccia garden today. It looks so delicious & the house smells divine. Had to keep my family away until dinner time. Check out photo on my IG socialcookingclub.niti
Oh you don’t know how happy I am that you mixed your dry ingredients! The ocd part of my brain winced at unmixed ingredients
Thank you so much flax seeds reduce Uruc Acid levels,you have given me hope ill try
Hey, thanks for this! I made some focaccia today and it turned out great, but the crust was way too crunchy for some reason. Extremely hard on the sides, it was almost hard to chew. Any idea why that happened and how I can prevent that? Would love some help, I can’t find answers anywhere
i would suggest not using a microwave because once food is microwaved all nutritional value is destroyed.
can you do a video on the cloud bread i tried it and it didn’t come out