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Low carb flax bread.

Robbity said:
Look for ground or milled flax seed which will have a fine-ish texture. Be careful about storage as apparently it can go rancid and get a fishy pong - I've not had this happen yet but others have.

Sesame flour also gives a nice fine texture - I make muffins savoury from this which cut in half are great toasted - I do cheese on toast this way. You can also use these for bacon butties with the bacon fat as "dip".

Robbity
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Thanks v much, @Robbity - I'm keen to get cracking! I've got loads of linseeds, so might try making my own.

The muffins sound good, too, although I'll leave the bacon for you as I'm a pescetarian. Enjoy your extra portion!
 
Yep, ground / milled.
This is the one in Tesco:
fb8cb8cf11ad40fcebe61e1d2c1c0e72.jpg

If you keep it in the fridge once opened it keeps for 45 days I think without going rancid. I only recently found this out. It does say on the back but it's not something you think to do with baking supplies.
 
Hehe. I just hope you enjoy it. I went looking for a smaller tin yesterday to try and force it to be higher but couldn't find one.
 
What about thinking laterally and slicing it longways?? :D
Robbity
 
I bought the almond flour in Sainsburys ,it was with the flours and bread mixes made by Sukrin.
 
RobPL said:
Bear in mind, as in the pic the loaf came out very low so either use a mini tin to force it higher or possibly try extra baking powder.
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RobPL said:
Bear in mind, as in the pic the loaf came out very low so either use a mini tin to force it higher or possibly try extra baking powder.
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You could use xantham gum (powder) - in the free from section of supermarkets - as it is used in gluten free cooking to make things rise!!
 
Oh dear - my middle fell out! :arghh:

I used a knife to check it was cooked then turned it out of the tin and the middle fell out! I poked it all back in and cooked it for about another 25 minutes. I guess the tin must make it a bit deeper than yours, @RobPL. I've tasted it and it's lovely, if a little beauty-challenged! I won't post a pic, I'll try to preserve its dignity!

Well, lesson learned for next time! :hilarious:
 
Pink_Minx said:
Oh dear - my middle fell out! :arghh:

I used a knife to check it was cooked then turned it out of the tin and the middle fell out! I poked it all back in and cooked it for about another 25 minutes. I guess the tin must make it a bit deeper than yours, @RobPL. I've tasted it and it's lovely, if a little beauty-challenged! I won't post a pic, I'll try to preserve its dignity!

Well, lesson learned for next time! :hilarious:
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sounds like my baking! :hilarious:
 
RobPL said:
Yep, ground / milled.
This is the one in Tesco:
fb8cb8cf11ad40fcebe61e1d2c1c0e72.jpg

If you keep it in the fridge once opened it keeps for 45 days I think without going rancid. I only recently found this out. It does say on the back but it's not something you think to do with baking supplies.
Click to expand...

I have a pack of that stuff in my cupboard which I opened over 3 months ago, and it's still in perfect condition.

The 45 day thing is probably an old wives tale, she does get around a lot.
 
RobPL said:
I tried doubling the baking powder and it's vile lol.
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Yes I've done that a couple or times.

Try adding extra water as that's recommended to help things rise - I seem to vaguely remember it's something to do with the steam generated...:wideyed:

RobPL said:
Something I've eaten has thrown me out of ketosis. I really hope it's not this bread.
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I go in and out of ketosis all the time. I used to believe that it took time & effort to get back, but have since discovered that once you're "keto adapted" this switching is normal and not a problem. Also if you're using Ketostix test strips, they measure surplus ketones in your wee, and after a while they may stop registering as your body starts utilising them better. This happened to me.

Robbity
 
RobPL said:
Recipe.
Most of the carbs were from the flax. Mine was 4g per 100g. If you use lower you can get this at 5-6g for the whole loaf.
I merged about 3 different recipes that I found.

2 cups flax.
1 tbsp baking powder.
1 tsp salt.
1 tbsp truvia sweetener.
1 tbsp Italian herbs (can use more or leave it out).
5-6 eggs (I used 6 medium).
1/2 cup water.

Mix all dry ingredients together.
Blend up the eggs.
Add the water and eggs to dry mix and stir well together.
Leave for 3 mins at least to thicken.
Pour into your greased / lined etc tin. I used a rectangular silicone mould and didn't use any grease.
Bake at 180 for 30 mins.
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Is your 180 fan or non fan oven?
 
Rock and roll! I've just taken a perfect loaf out of the oven! I turned up the heat a bit to gas mark 4.5 and left it in for 40 mins. Hey presto - my middle didn't fall out!

Feeling v pleased with myself (especially as it doesn't do a thing to my glucose levels!). Thanks again @RobPL for the recipe. :-)
 
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