We are Stella and Yanton. We love cooking and we hope to share with you our recipes here. We have been practicing Keto Diet for years. So, most of our recipes are basically keto/low-carb friendly.
In order to simplify the name of our channel and page, we would like to let you know that "Stella and Yanton’s Kitchen" has changed its name to "Lions Kitchen".
We chose the word "Lion" to refer to the Lion Rock in Hong Kong and represent the place where we grew up. "Lion" also means Britain, where we are now. For Hong Kong people, this word is simple and profound, so we chose "Lions Kitchen" as our new name.
為了令大家容易記起我們頻道和專頁的名字，特此通知大家，《Stella and Yanton’s Kitchen》已改名稱為《獅房菜 Lions Kitchen》。
Do u mix the Okara flour & water first? Then the mixture is add to the gluten flour & mix to a dough. I mix all the dry ingredients & then add water. But it doesn’t mix to a dough. Is it a soft dough in the early stage ?
It doesn’t matter, both are ok. Depending on the brand of the vital wheat gluten that you use, sometime it may not form a soft dough at the very beginning. If you have a bread making machine (or stand mixer), you can use it to knead the dough. It could take about 5-10 mins to start to form a soft dough. Another thing is about the water. I found that the water required varies a lot for different brands of gluten. You may need to add water gradually to make sure it is right. The amount of water in the recipe is just for reference, so you may need to adjust it in your situation.
The answer is yes if you are doing strict keto where you need to exclude every single unwelcoming substance for health concern. However, if you are not going with this, eating small amount of bean doesn’t hurt. In fact, red kidney bean has so many health benefit - high protein content, relatively low carbs, high in fibres, rich in vitamins and minerals, improve blood sugar control and colon cancer prevention. The only problem is that red kidney bean has antinutrients (commonly found in many vegetable) and isoflavones (a kind of hormone that similar to estrogen that is commonly found in many beans). The effect of these two things depend on the dosage. So, you should be fine if you are not eating it every single day.
The taste will be totally different that it is considered as another recipe. The whole process is quite similar: You can blend the flaxseed meal in a food processor, and then add some water, butter and sweetener to make cookie doughs. Bake for 11-13 minutes. You will get flaxseed cookies.
The most common one is Pure Via. It has many different forms, say Stevia Mix, Caster Sugar, Demerara, etc. Another one is NDK Living. I usually use NDK’s icing sugar for baking because it’s so fine. To my experience, the tastes of standard forms are quite similar. I didn’t notice the different. So, you can choose the ones that have discount.
honestly the texture is quite rubbery. They use wheat flour 13% protein to make normal bread but I found all keto receipes add way too much vital wheat gluten, so I guess it should not be more than 20-30g of vital wheat gluten to make bread soft and less rubbery
Thank you for your comment! 🙏🏻And please forgive my long reply below because you’ve raised a good question and I would like to share my experience to all that might interested in this topic. To my knowledge, in many cases, the amount of certain ingredient content is not necessarily the main contributor to the food texture. Taking cheese as an example, Hallourmi is way more rubbery than Brie. They are having similar protein content, however the structural different makes the diversity. It’s a kind of similar here. The open crumbs of this bread are intended to provide the airy structure that is different from traditional protein bread or vital-gluten-based keto bread. This makes the bread extremely soft and less chewy. Though, compare to real wheat bread, it is still not enough. I guess it was one of the closest one by the time I published the video. Regarding the reason why most of the gluten-base keto breads are using more protein than traditional real wheat bread is because the naturally occurring gluten in wheat flour is way stronger than the extracted vital wheat gluten. I’ve tried different combinations of gluten levels and flour substitutes. It’s still not possible to make a decent dough that having similar protein content that resembles real bread while making it like a real dough. My conclusion was that, given the same level of protein content, the gluten in real bread is at least 3 times stronger than vital wheat gluten.
Thanks for your suggestion😄 Yes, I’ve tried adding an egg before (by removing the 30g water and a bit Greek yogurt to prevent the dough becoming too watery). However, it affects only the taste a bit but not the texture. Yet, for this kind of recipe and to my experience, the structure (how airy it is) is the main factor that contributes to the texture of the bread. So, in order to make the dough soft and not rubbery, the main point lies in the proofing step. If you can successfully proof a dough like what my video did, you will get an airy and soft texture as the outcome. And, it is actually the attribute of open crumbs bread.
why everyone still adds butter to condensed milk? I tried it and it tastes terrible. Use normal milk and allulose instead, carbs are higher but you won't ever consume like 50g of condensed milk at once. So it seems ok to me. Or you can try coconut milk if you need carbs under control
If you don’t like the flavor of okara flour, you can use almond flour instead. For oat fiber and vital wheat gluten, this combination supposes to be mimicking the taste of real bread. If you don’t like the taste of oat, you can just remove it from the ingredients (but you need to reduce the water content too. You may need to test it on your own). For the vital wheat gluten, unfortunately, it is necessary. Vital wheat gluten is the essential part of a soft real bread, and so it is the same here.
