Active Time: 30 Minutes
Total Time: 3 Hours 30 Minutes
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.
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.
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.