WebAdd in coconut flour, baking powder, xanthan gum, and salt. Stir until mixture thickens as the coconut flour absorbs the wet ingredients. In a greased bread pan (I …
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WebMix your flours while the yeast is proofing. Add almond flour, psyllium husk (or flaxseed meal), whey protein isolate (or more almond flour), xanthan gum, baking …
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WebHoney. Maple syrup. Molasses. Whatever the name, sugar is sugar, so limit all forms. If you miss a hidden sugar on the ingredient list, the carbohydrate count on the nutrition facts label boils carbohydrate …
Tapioca is a grain- and gluten-free product that has many uses: Gluten- and grain-free bread. Tapioca flour can be used in bread recipes, although it’s often combined with other flours.
Tapioca starch is the other major ingredient in my flatbread recipe. Tapioca starch, made from the dried ground cassava root, might sound unusual but it’s very commonly used as a way to add elasticity and chew to gluten-free baked goods. This alternative flour works with the almond meal to bind the flatbread together.
Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper, sprinkle it with a thin layer of tapioca starch or spray with cooking oil spray. Set the baking sheet aside. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, place the almond flour, tapioca starch/flour and salt, and whisk to combine.
Tapioca is almost pure starch, so it's almost entirely made up of carbs. It contains only minor amounts of protein, fat and fiber. Furthermore, it only contains minor amounts of nutrients. Most of them amount to less than 0.1% of the recommended daily amount in one serving (1, 3).