Ingredients
- 160g (1 ½ cups) Pork Rinds
- 7g (2 tsp) Baking Powder
- 6g (1 ¼ tsp) I’m Free Perfect Baking Powder
- 15g (3 Tbsp) I’m Free Perfect Gluten Replacement
- 7g (1 ½ tsp) Baking Soda
- 30g (4 tbsp) Golden Flax Meal
- 2g (1 tsp) Transglutaminase TI
- 30g (4 Tbsp) Sodium Caseinate
- 10g (2 tsp) Instaferm Gold Yeast
- 35g (5 Tbsp + 1tsp) Vital Wheat Gluten
- 30g (2 Tbsp) Beef Gelatin
- 300g (3 cups) Shredded Low Moisture Mozzarella
- Shred your own cheese from a block, do not use pre-shredded cheese
- 235g (1 cup) Water
- 300g (6 eggs) Eggs
- 15g (1 Tbsp) Distilled White Vinegar
Equipment
- Stand Mixer with a Paddle Attachment
- 4 Inch Loaf Pan
Timing
Active Time: 30 Minutes
Total Time: 3 Hours 30 Minutes
Yield
1 Loaf
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Prepare Pork Rinds & Cheese
Pre-heat an oven to 375°F.
In a blender place the pork rinds and blend them until they are a fine powder. About 30 seconds. Pass them through a coarse sieve to filter out and larger hard pieces.
Using store bought pre shredded cheese contains Microcrystalline cellulose. This is a fiber that will cut down on the gluten strands and could make the dough collapse.
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Mix Batter
In a stand mixer, combine the ground pork rinds, baking powder, perfect gluten replacement, baking soda, golden flax meal, transglutaminase TI, sodium caseinate, Instaferm gold yeast, vital wheat gluten and beef gelatin.
Mix for 30 seconds to a minute until just combined. Add the water, cheese, and eggs and mix until it creates a stiff batter.
Add the vinegar and continue to mix this for 5-7 minutes.
Chef’s Note: Do not skimp on these ingredients. Each one is there to provide additional structure to the bread as it does not contain any traditional flour.
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Proof, Bake, & Serve
Scrape the dough into a lightly oiled loaf pan, cover with plastic wrap, and allow it to proof for 1 hour.
Remove the plastic wrap, poke 5-6 holes in the top to release steam, and place it in the oven to bake for 1 hour, do not poke this dough with a thermometer until the 1 hours has elapsed. This dough can deflate if it is jostled. After the first hour the dough should have an internal temperature of 210°F.
If the dough is below 210°F continue to cook until it reaches this temperature.
Remove the bread from the oven and allow it to cool for 30 minutes before removing it from the pan. Allow it to cool fully before slicing and serving. The top of the dough may sink a little bit, do not worry if this happens.
Based on 2 Review(s)
7 Comments.
[…] Recipe Link: Crave-able Keto Bread […]
It would be extremely helpful if you could include estimated nutritional information for the final product. When on a low-carb diet, this information is crucial.
Is there a glossary for some of the ingredients?
If you click on each ingredient on the product page is the product description as well as recipes and videos for each ingredient.
I use inulin and yeast as well as baking soda and baking powder. Inulin is a resistant starch w/ no carbs but yeast feeds on it. Then I use whatever I have. E.g., I had almond flower, a bit of ground chicharrones I had, 6 oz of mozarella I had, 6 oz of ricotta I had. I use the meat glue, add some wheat gluten and some salt. I fill the bread pan about ¾ with the dry ingredients to gauge the correct amount.
Then I add soft butter or EVOO along with a couple eggs, the wet cheeses if you have it (I used some ricotta I had left). Add enough water to create a dough.
I can’t tell you how much of each because it changes every time. But inulin about 50g and a bit more yeast, maybe 10g or so. Baking powder, soda and salt? Enough. Tsp or more of meat glue.
Have to use a slower oven (350, maybe even 325) and the internal temp needs to get to 210 otherwise the insides are too wet. It seems to take quite a while to get from 205 to 210. If you turn the oven too high the top gets too dark.
But it’s delicious and toasts well.
If I wanted to prepare a mix for easier assembly, which of the dry ingredients could be mixed in advance? I understand that fats should not be added in advance, so no ground pork rinds, right? What about the beef gelatin? Could the yeast be in the dry mix if the mix was refrigerated?
I think you could make all of the dry ingredients mixed in advance and keep the dry ingredients in a sealed container in the refrigerator. The ground pork rinds can be added to that as well as they are considered dry for this recipe. Good luck, let us know how it goes.