The Best Psyllium Flax Bread
10 oz Honeyville Almond Flour
3 oz Flax USA Ground Golden Flax Seed
100 gr NOW Psyllium Husk Powder
1 1/2 Tbsp baking powder
1 tsp salt
8 oz (226.80 g) egg whites
3 oz (85 g) vinegar (cider, white or red wine)
14 ounces (396.89 g) boiling water
Preheat the oven to 350. Spray a 8x4 inch metal loaf pan with baking spray.
Heat a kettle of water to a boil and keep it simmering gently. Grind the
golden flax meal in a coffee grinder to make sure it is very fine.
Place a large bowl on a scale, turn it on, zero it out, and measure 10
ounces of almond flour into the bowl. Zero the scale and measure 3
ounces of golden flax meal into the bowl. Zero the scale and change it
to grams. Measure 100 grams of psyllium powder into the bowl, then add
the salt and baking powder. Remove the bowl from the scale and mix the
ingredients with a hand mixer to ensure that they are evenly distributed.
Put a smaller bowl in the scale, turn it on, zero it out and measure 8
ounces of egg whites into the bowl. Zero out the scale and add 3 ounces
of vinegar.
Get ready. It's time to pay attention:
Pour the egg white mixture into the bowl with the dry ingredients and
mix at a high speed until just combined. (The mixture will begin to
expand a bit.) It should only take 10 seconds. DO NOT OVER MIX.
Quickly rinse out the small bowl and return it to the scale. Zero the
scale and add the 14 ounces of hot water. Pour the hot water around the
bowl (don't just dump it into the middle) and again, mix quickly at high
speed, just until incorporated 10-15 seconds. If there is a little dry
bread mix in the bottom of the bowl, it's okay.
Gently remove the dough with your hands, (it will be cool) and
ever-so-slightly and gently, shape it into a loaf shape while bringing
it to the bread pan. Put the Psyllium-flax bread dough into the pan, it
will not be perfect and there may be gaps in the corners or one side may
be a little higher than the other - it's okay, put it into the oven.
Bake for 70 to 80 minutes. Depending on your oven, it may need a little
more time. It is done when the internal temperature is 215 to 220 degrees F.
Let the loaf cool in the pan for only 5 minutes and then remove and
place on a cooling rack to cool completely. If left in the pan to cool,
the steam from the bread may make the loaf soggy. I place it on its side
for 5 minutes, then set it right side up to finish cooling. Don't cut
the bread until it is almost completely cool.
Makes: 1 loaf (20 slices)
Nutrition Information Per 1 slice: Calories: 127, Fat: 9, Carbohydrates:
10, Fiber: 7, Protein: 5
Notes: Do not compact the psyllium-flax bread dough or press it into the
pan. It will expand and take up any space that may be empty.
There may be a little dry ingredients left in the bottom, 1 to 2
tablespoons. That's okay, sprinkle it on top of the loaf.
Do not take the loaf out early or it will deflate. Measure the internal
temperature with an instant read thermometer.
Posted by: Darlene BC <dsharple@shaw.ca>
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