Kye, you're a genius! These noodles are a bit on the stiff side, but if you let them sit in a sauce overnight, they soften up like regular noodles. The dough is a little dry and I believe that's why the noodles are a little stiff. If you are willing to add 2 large eggs (I double the recipe) and a little xanthan gum (gelatin may work too), you can roll this dough through a pasta roller (down to setting 5), and it went through my fettuccini cutter perfectly well. Add a bit of salt and olive oil to the boiling water. Someone in the comments mentioned they were able to roll the dough, so I gave it a try. I'm so glad I kept my pasta roller. I am thinking of using your drier dough to run through my pasta extruder to make elbow macaroni.
Today I used powdered psyllium and needed 6 eggs. Just keep adding an egg at a time until your dough comes together and is soft and pliable if you want to be able to roll it out like traditional dough.
Hi Kye. I know this video is a couple of years ago so hoping you will be alerted to this message. I made the crackers and they were not crispy. They were chewy. Only changes were I used glucommanan ( konjak root) in place of xanthan gum and the amount of sweetener. I used more savoury spices like some onion powder and salt and peppers. Cooked in a convection oven at same temp as recommended for recommended time, plus about 5 mins. Any suggestions on how to improve the crispness? Thanks for the video.
Amazing! This is the best keto pizza crust I have ever had. It's like real bread. I kept eating my slices and saving the crust for last because it's so much like the real thing. I am going to experiment with this recipe (first replacing the almond flour with oat fiber or bamboo fiber) and see what else I can make. It has a bit of the stretchy "Pull" like bread with gluten. I am wondering if I can make a boule loaf with it. Definitely you can do other things besides pizza crust. Bake it, fold it in half and fill it with sliced meat, cheese, veggies..just like a hoagie. I don't know if they have hoagies in Asia. Well done, Kye! You're a genius!
So it did not work out as a loaf at all for me. It makes a great flatbread...soft and flexible. I also made a cinnamon roll with it, which deflated when it came out of the oven. I think my dough was a bit wet. I'm trying to swap out some of the almond flour (full of oxalates) with bamboo fiber. I need to get a "feel" for when the dough is right as far as not being too sticky or too dry, so I know when to stop adding flour. This is a miracle recipe. It should have gone viral.
I think you forgot to mention how long you bake this for and at what temperature. I'm going to prebake mine at 450. I hope it works out ok. Someone in the comments said theirs turned out soggy in the center, so I am prebaking.
I had an idea this morning regarding creating the rough surface at the outer edge. What about grated parmesan cheese? Anyhow, I am making this today. I'm so excited!
Your crust looks amazing! It actually looks and acts like it has gluten in it. Once I saw how you made it, I thought you were a genius! Cooking the psyllium makes it much glutinous and it looks like that translates into a chewy crust. I can't wait to try it!
