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
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.
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!!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.
Oh dear - my middle fell out!
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!
Yep, ground / milled.
This is the one in Tesco:
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.
I tried doubling the baking powder and it's vile lol.
Yes I've done that a couple or times.I tried doubling the baking powder and it's vile lol.
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.Something I've eaten has thrown me out of ketosis. I really hope it's not this bread.
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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