You also used a rapid rise yeast. Which by the way is only good for one quick rise. This bread recipe required at least 2 rises. Your loaves are flat because your yeast gave out by the time it hit the oven. It couldn't rise anymore.
I worked in a bread factory for over 12 years, your can put table sugar in bread and when you add yeast the yeast will consume the sugar and leaven, "add gasses to the dough " and leave no carbs to the end product.
@@tracyhicks No, you cannot. Monkfruit doesn't have any of the sugar that the yeast needs to eat. This isn't about sweetening the dish, this is about giving the yeast something to eat.
I've used the keto wheat flour bread to make homemade sandwich and dinner rolls when having family and friends to dinner. They come out with the consistency of many regular rolls. I love that. Texture wise people think they are normal. I only make them periodically though because they do contain wheat and I have RA so it's a problem for inflammation. But for my husband who doesn't have RA they work perfectly fine. He really doesn't like the rolls I make with almond flour, etc. It is convenient to use and i would recommend it for PERIODIC use. I also found out this works great in recipes for the Bread Machine. My loafs always come out fluffy high.
I use this flour all the time. I suggest using the bread recipe on the package it’s very good. As well as cinnamon rolls, burger buns, & roll recipe. I absolutely despise almond and coconut flour so bought this flour, so glad I did, I think making a regular challah bread would have been ok if you used a challah pan allowing it to rise in the pan, just a suggestion. 🙃
Please don't use a challah pan, challah should be braided, a challah pan just takes a regular loaf and presses a challah shape into it. The twisted braids give you little "knots" that you can pull off and make a great interior structure
I think this flour would work great it you went by the book, correct temps, correct ingredients, correct mixing and kneading of bread etc. Please give it another go, you might surprise yourself.
@myketobestfriend sweetheart!!! The warm water is needed to fully activate the yeast, which makes the dough fluffy, but the warm water became cool because it was added to other liquids. I learned it's best to put warm water, yeast and sugar/honey together and see if it bubbles after 15 minutes, then add to other ingredients. But I really appreciate all your videos, including this one; they're very informative!!👍👍
made this with sourdough starter and also made it with regular yeast. it's good to let it rise over night after doing 3 sets of fold overs 15 min apart.... next morning, do some more fold overs, shape and let it rise again for 1-2 hours. Bake at around 450.
Hon, have you ever made yeast bread before? The yeast should have been proofed in warm water before mixing with the rest of the ingredients. There's one reason why it didn't rise. You overworked the dough trying to get your braiding correct. That will make the dough tough. You did very well for a first try, especially trying to make Challa bread as your first yeast bread. I'm making decent well-risen sandwich bread with the K.A. keto flour. I still prefer working with the real thing; but for people who prefer Keto I use this.
A few suggestions let your yeast bloom first. Your lukewarm water and your yeast And a tablespoon of actual honey for the yeast to consume then give it 5 to 10 minutes and when you see the bubbles then you can add it. Also spreading flour on your countertop will allow you to knead it more To allow the gluten to develop that’s what gives that airy feather soft deliciousness. it was under kneaded.
Came to the comments to say that... Too many other remarks to make, but first make a well in your dry ingredients in a large surface, add your wet ingredients in that and slowly mix it in. Get that dough out of the bowl, knead it in a floured cutting board. Look to Rose Levy Berannaum's bread bible for great tips on bread making.
You can't use rapid rise yeast in a bread that needs more than 1 rise, you have to have some form of sugar, which the yeast consumes to make gas, and the carbalose flour states that for YEASTED breads you have to add 3 EXTRA tablespoons liquid per CUP of flour called for in the recipe you are converting. Your bread is dry because you didn't add the recommended extra liquid and you didn't get proper rise over using the wrong type yeast and you didn't use any form of sugar for the yeast to consume to cause rise. Using a minimal amount of sugar in a yeasted bread won't keep it from being keto, for one thing it is a very minimal amount of sugar and for another the yeast consumes it.
Dunno if that has been stated.. but Yeast needs Sugar to make the dough rise and puff... by subbing the honey for the maple (I believe sugarless) your yeast did not activate at that is why you got hte result you did. I'd be curious if you tried the recipe as is if you would get better results
Also, it is my understanding that the yeast would eat the sugar in the honey , and neutralizes most of the carbs, so there is no worry about having a higher carb count
I am new to Keto baking and cooking. I am not sure about using wheat at all, but watching your video and fun you make it seem I ought to give it a try. I am subscribing to your channel, because young lady: you make me feel good. I'm old enough to be your grandfather. If I had a grand daughter like you: I would be so proud.
Made pizza dough using (Vito Locapelli's RU-vid Channel where he used ghis flour) I substituted EVOO for the coconut oil. Pizza came out pretty good just overly tender however flavor was good.
Does keto maple syrup react the same way as honey/sugar with the yeast...since yeast needs a sugar to activate (eat sugar to work) I'd love to omit the honey/sugar if the keto maple syrups are a replacement.
I prefer this flour over the nut flours but I use a third less than the 1 to 1 ratio they recommend. I have a chocolate chip cookie recipe that I use with this flour that is really good. Soft and moist. With the choczero chips. I watched the serious keto video too, and was disappointed in what he said. I had to make adjustments when I first tried the flour and he didn't so. . . I think you just have to have a little patience and wisdom when using this flour. It took me a couple of tries but it is a staple in my kitchen.
@@beverlycleaveland9994 2 sticks (1 cup) unsalted butter, softened 1/2 cup granulated sugar substitute of choice 1 cup brown sugar substitute of choice 2 large eggs room temperature 2 teaspoons vanilla 2 ¼ cups of the flour 1 teaspoon baking soda 1 teaspoon salt 2 cups choczero chips (or as many as you like) 350° 13-15 minutes Good luck! ☺️
In Poland we call it "Chałka" [read: howka] :D It's very light, soft and bit sweet bread. You eat it with butter only or butter with honey or jam. Super delicious. I've try to make it with flour mix (lupin, almond, wheat gluten), ofcourse you need yeast. It turned out quite good.
Thank you for this video. I was about to buy it but I was on the fence once I heard wheat flour, and how it’s not keto friendly I put it back on the shelf.
I am really glad you tried to make a challah with it, I've been looking for a keto challah recipe, and the difficulty is finding a flour or "flour" that can be braided, so thank you! Challah is a wonderful bread, if you ever take a cheat day or weekend, well I really encourage you to find a non-keto one from a bakery. I've never seen the two pan method you used here, it seems odd, you want the challah to rise as best it can. FWIW, challah is pronounced hallah, just a regular h sound, like hello, but ending what "ah" not "o". Anyway, thanks for the demonstration!
I think it's Big Ag that's lying to us. And prolly lying to King Arthur as well. So, I wouldn't blame KA. But, yes. _Someone_ is lying! Wonderful video, regardless! I love watching you! 😚
A lot of bread recipes involve honey or sugar in the ingredients list to feed the yeast rather than to feed you. So you underfed your yeast, which probably contributed to the poor rise.
You are adorable! I found your thumbnail on an image search for king arthur keto flour. Trying to figure out if this product is actually bread-like, or another "alternative" flour that doesn't behave like wheat, you know? Where is your accent from? I hear it just faintly in certain words you say, and I can't quite place it lol
You are not pronouncing it correctly. You did not feed your yeast (you need some honey or sugar the yeast will eat it) so your bread did not rise the way it was suppose to. You did not knead the dough long enough....you may need to knead for 45 minutes if doing it by hand for bread. Your gluten was underdeveloped. And when cooking with low carb flours in yeasted recipes you let the dough rest for about 10 minutes after the initial knead, then you would divide it up, roll and knead it. Then it gets only ONE rise before going into the oven. Your dough doesn't contain the starches it would need to feed the yeast through multiple rises. Lack of starch means you are also not going to get that brown crust you were looking for. So this is a 1:1 APF substitute IF the cook knows how to substitute their technique.
Replacing yeast food with sweeteners the yeast can't eat is absolutely not a good substitution for baking yeasted bread. Had you been drinking when you left this comment?
What a waste of bread! You could've used that bread for croutons in your salad or in another recipe needing keto bread crumbs... Also, it's pronounced "HALL-AH" bread...
ok, my first time commenting on a youtube video. How did you manage to make a cute fun, friendly, real person trying something out in a real way AND insult two world religions at the same time? 1st reason, you cursed my Lord, used Jesus' name as a curse, exclamation of frustration. You could at least out of courtesy have edited it out but apparently it meant nothing to you. I feel sad about this because you are otherwise doing great. Ok, 2nd, you are making Challah and lightly mentioning that maybe its a Jewish cuisine holiday bread? Indeed! It is New Year's or Rosh Hoshannah bread, it is leavened bread and eaten after the celebration of unleavened bread earlier in the year, Passover. Now on to the fail of your bread: You used ChocZero maple syrup (a product I love!!) but despite all your learning from your experimenting in baking you did not yet learn that YEAST has to be fed. It is still Keto even if you use SUGAR or HONEY to feed the yeast. If the yeast is not fed, it will NOT RISE or will not rise properly. Monk fruit does not feed yeast. That 1 Tb sugar in many raised bread recipes is eaten up by the yeast and thus not eaten by you and me. I would encourage you to make a new video and try again. You seem earnest, honest, real, eager, willing and open so I am giving you this criticism.
