I just made this in the bread maker...awesome!! mixed ingredients in bowl first, transfered mix into bread maker tin and used the bake only setting on machine (without the paddle in bottom of tin)..baked for 1.5hr to brown up the crust a bit more. Thank you for this recipe, this is definitely my "go to" bread now. 🙂
Just made it. This is the easiest low-carb/keto bread I have ever made. I added a tablespoon of Allulose. I was afraid it would be too sweet, but it wasn't. I loved it! I might add yeast to the next loaf to give it the flavor/smell of regular bread. I love how easy this recipe was literally takes minutes all in one bowl. I ate one slice piping hot, and I ate one toasted. Both were good. Thank you Vernaz!
I have been looking for a good keto bread recipe until i came across this video. I have not eaten regular bread for 3 years since starting keto and getting my health back into shape. I decided to give this recipe a try and my wife and i just enjoyed a few slices of this delicious bread with some butter and a few pieces of parmesan / cheddar cheese. I must say that we absolutely loved the taste, texture, softness and plumpness of this bread. I will finally be able to eat a sandwich again and not feel any guilt!! Thank you!! Mark
@@markperez6195I make my own mayo all the time …I don’t have a video but use 1 egg /1 1/4 cup olive oil or avocado oil /1 tsp vinegar /1/2 tsp mustard /1 tbsp allulose and make in a blender by drizzling the oil really really slowly ….the first few seconds matter a lot so just drizzle the oil almost drop by drop and then later you can add more …keep the blender running throughout x
I just want to thank you from the bottom of my heart! Coming from a diabetic. This has made a great difference since bread is one of the main things I missed adding to my meals. I can now have a sandwich for lunch without guilt.
Hi ! I just got my bamboo flour and made your wonderful recipe. Thank you so very much!! This is the 1st keto bread I’ve ever tried without my stomach hurting. Your the best ! sweet lady 😊
I love this bread,. I was gluten free before starting keto, which is only a month ago. Before that I didn’t have a normal gluten free loaf that tasted as nice as this one. It really does taste like real bread, What a treat, I haven’t had real bread for 5 years. I have tried many Keto loaf recipes, since starting out , but they have all failed. Apart from tasting, nothing like bread, they were hard as a brick and tasted really salty. I only had enough ingredients for half the mixture and I combined the baking powder with the other dry ingredients, instead of separately and it was still nice. I expect it to be even better next time, when I do it properly. Im looking forward to more of the delicious recipes, featured at the start of your programs.
Yes please Vernaz, I really appreciate all your hard work on these recipes using bamboo flour, but it would be very helpful if you could please give us the amounts in grams. Being that bamboo fiber/flour is very expensive, I would want to be accurate in my measurements to ensure your recipe is a success! Thank you Vernaz😍
@@ketokat333 thank you Vernaz, but I just gave up. As much as I wanted to make this easy bamboo fiber bread, it just never would come together for me. I tried how many times, but it always sunk right when I took it out of the oven and it always was under baked. I tried baking it 75 mins! I wasted too much precious bamboo fiber and egg white powder. I was just hoping and praying, but nope😔! Thank you, again
@@cathypang1984 I’m feeling so terrible hearing that coz I’ve tested this bread loaf more than 15 times before bringing it out and it never sinks …is it the psyllium husk ?…are you using whole ?
Tried making the loaf but made a mistake with instructions. Despite this it turned out very well and i would definitely make more. I had the powder of Psyillium so added 80% of the stated amount and seems ok. The only thing i wouldn't do next time is use a baking tin liner as it stuck to the bread like glue. Maybe that is because i made mistakes but it is one of the best bread recipes i have tried. Thankyou ❤
Hi! Would it be possible for you to list your ingredients for this bread in grams since it seems all cups seem to vary in size and I want to have my bread to come out just like yours. I have a new gram scale I recently purchased from Amazon. I really appreciate your help. God bless you for all you do to help and encourage people!❤️❤️❤️
Hi, I just made your recipe and went with 31 grams noted in your recipe which = 1/2 cup. It was a total fail and collapsed to almost nothing.. you have listed in your recipe that 1 cup of bamboo flour as 31 grams.. when 1 cup is actually 64 grams. I will try using 64 grams next time. Just thought you might want to fix that little error. Love your recipes and thanks for sharing them..
Made this today, I was quite pleased and surprised with the rise and the texture, very close to regular bread. Added a tablespoon of allulose which gave it a nice brown top! It did shrink a little bit, I will bake for 60 minutes next time to see if that would make a difference, I baked to a core temperature of 204 degrees for 50 minutes would adding the extra 10 minutes keep it from shrinking, what do you think!? Over all extremely pleased!
So glad you liked the recipe …yes you can bake it an extra 10 mins …it won’t get burnt, it might just help the inside to get a little bit more dry which is good…it will pull out the moisture x
Could you please help me? Do you have the ingredients in grams? I have tried this recipe twice already, and both times a complete failure. It sunk and was completely wet inside. I would appreciate it very much. Thank you.
I just made this today and it is great! My hubby wanted a darker brown crust which we never got, although I baked it for 55 mins. I was worried about getting it too done but it could've used another 5-10 minutes. I can't wait to have toast in the morning! BTW, we are at high altitude, and I substituted ground flax seeds for the egg white powder.
So glad you liked the recipe and thank you for your input ….others will benefit from the fact that you have tried flaxseed powder instead of egg white powder x
@@susanw6203 I am Pondering, but weary that it Flax🙆 takes up estrogen levels and if I want to deal with that issue. I go to an Hormone balancing medical Dr and I take DIM to balance my hormones which prevents me from getting ovarian cancer tumors.🙇
Hi Vernaz, I've been reading the comments about all the fails and the requests for weight measurements rather than cups. Did a bit of research and it turns out that measuring cups in the UK are metric rather than imperial, so the measurements are going to be off in the U.S. So if you are able to translate the recipe into weights, that would be awesome for those of us in the U.S.
My loaf rose high above the pan when baking and looked beautiful, but then collapsed as soon as I took it out of the oven. It was moist and undercooked on the inside. I even added 10 minutes to the 55-minute bake time based on the comments here. My question is regarding the grams of the ingredients, particularly the bamboo fiber and the psyllium husk. I understand that volume measurements between UK and USA are different, but the volume of bamboo fiber (31 grams) is much less than a cup, while the psyllium husk (60 grams) is much more than 1/2 cup. Could these two weights be switched? The main thing that makes me question the accuracy of the gram listing is that in Victoria's Keto Flour 2.0, she lists 3 cups of bamboo fiber at 192 grams. That weight would equal 6.19 cups according to this recipe, and I don't believe that the difference in volumes of cups is that great.
I live in Colo 5,200 ft altitude and used the grams. Same thing it rose and then completely shrunk down when I took it out. I’m also wondering about the amounts. Maybe we have to leave the bread in oven to cool for at least 30 min. You do that with psmf bread. My batter wasn’t near as thick as what was shown. I did rebake it in slices and was decent. Made French toast. I really want to figure out what’s wrong.
Hi! I am a newbie! Your voice is so lovely and reassuring!!! It reminds me of my relatives! This looks fabulous! I bought my bamboo fiber (4 huge bags!) 2 years ago but did not do much experimentation with it. Your recipe is a DREAM come true! My loaf is in the oven as I write, and I will do a dance if it comes out like yours! Thank you for sharing and for all of your hard work! I will be watching!❤
Thank you for the appreciation and do let me know how your loaf came out and I have a few more recipes with bamboo fiber on my channel so do look into them x
I can't wait to make this. I know it will be good. I love your recipes. You create your own stuff and don't just copycat everyone else. Thanks so much!
I love this bread and it turned really dark like color of wheat, and it rises, but not big enough to make a sandwich, and I baked it for 50 minutes. Also used my food Processor
I'm receiving my bamboo flour today and I'm so excited to try this! Do you think if I make it without the egg powder and using a whole egg instead of the egg white the result will change a lot?
THANK YOU so much for putting the measurements in grams!!!! This seriously is huge. It is so easy to have recipes fail because of inaccurate measurements. NOW I have the confidence to try this loaf!!!
I would like to try this! I did not see in your video what brand of psyllium husk you used. I see someone's bread turned out purple which I have been told happens with the 'powder'. Can you advise on the psyllium husk please? I have a recipe where I have to grind the whole seed down to half its original ie two tablespoons ground to create 1 tbsp. Thanks.
Thanks Vernaz for the lovely recipe, it's a difficult to get bamboo flour in South africa, is there a substitute I couldn't use? Thanks again ❤🙏 God bless.
This recipe is all about the bamboo fiber but you could try my other bread loaf recipes on my channel …I have 10-12 bread loaf recipes with all different combinations x
I weighed all ingredients. It rose to twice the amount, however, deflated as it cooled. Is that expected? Also, mine was slightly wet/moist inside is that expected? It was in the oven for well over an hour and I even put it back in for another 15 minutes.
The recipe already has egg white powder and the liquid egg whites adds to the rise so it’s needed …you can use liquid egg whites that bone in a carton so you don’t have to waste so many egg yolks x
Hello, I’m excited to make this but I used grams and I think they must be switched in the recipe on this page. My 1/2 cup of psyllium husk measured at 34 gm and my bamboo fiber at one cup was 78 gm ?? Help
This looks great. I tried the rolls recipe, and the bamboo smell makes it intolerable for me - any suggestions? I purchased mine in Germany; another kind is coming soon from the UK
Can you tell me the measurements of the pan you used. I want to make sure I have the same size. I am excited about making this bread this evening. Thanks for all your help. Have a blessed day!❤❤❤
So I just made this yesterday, now that bambu fiber is more reasonable. It had nice rise and tastes pretty good. The only problem is mine turned really dark brown, inside and out. I did not add any sweetener. The only ingredient that was brown was the psyllium husk. My wife thought that it was rye bread, but it was not. I think the bambu fiber might make a good pizza crust. As @user-bn5zz7mz4o said, I think this would make a good bread for stuffing. It is quite filling.
Was your bamboo fiber white in colour?….without the sweetener it should be a light brown ….but I’m glad you liked the recipe …do try the bread loaf too with bamboo fiber x
This bread is good, only thing is that I don’t love the texture of the crust but that can be cut off. It does not make a loaf large enough for sandwiches so I’d suggest making 1.5 x the batter if you are hoping for sandwich bread. The loaf looks beautiful after baking but it does shrink after cooling.
Hi Vernaz brilliant video like another request you got there could you tell me the measurements by table spoons or such like i don't think i would get it right with 1/4 or half etc thanks again for your work and great gift
Hi Vernaz, Georgina (G Ire) here. Could i substitite the Bamboo fibre here with oat fibre? I'd try it but don't want to waste ingredients so i thought better to ask your advice). Looks like a fabulous low carb bread! X G Ire
Between you and Victoria's wonderful 🍞 recipe and this new "magical" ingredient, Germany is not going to stand a chance in keeping this Bamboo fiber on the shelves. It's continuously sold out on Amazon 😤. LOL
Just made my first loaf and I really like it. The next time I make it, I was thinking of using some of the whey from the kefir I make to give it a little bit of a sourdough flavor. My bread rose nicely, but not as high as yours.
Hi I just ran across your video here and it really looks great just what Im looking for BUT neither I or my husband can have psyllium husk powder at all.....I have substituted this with xanthan gum or sometimes flax....WILL this work with your recipe??? Please let me know as I would love to try it I have Bamboo fiber so Im very excitied to try IF I can sub the psyllium Thank you...Julianna
Hi julianna….thx for being here….the psyllium husk gives it the bready texture ….flaxseed meal might work but it will change the taste and texture ….but do give this a shot as you don’t taste the psyllium husk in this at all x
@@ketokat333 thanks for getting back to me I totally understand about the psyllium husk but we cannot have at all I will try with flax or xanthan and I'll let you know....I am hoping that it will look and taste like yours it's rough when you have illnesses and or medications that interfere with some foods or ingredients Thanks again Julianna
I made this bread and the texture was perfect. But I just couldn't stand the taste of it. Would this be because of the psyllium or the apple cider vinegar? If it's the apple cider vinegar could I omit that? Thank you.
Try toasting it ….don’t know which ingredient you are sensitive to so I can’t say what kind of taste you felt it was …toast it and I think you might a big difference though I love the taste and texture x
Thank you so much for replying. I'm so keen to get this right as it's the closest thing to real bread Ive made so far (apart from the yukky taste, lol). I'm thinking it could be the apple cider vinegar that causes such a strong taste. Would this work if I used lemon juice instead of the vinegar do you think?
Hi, can you tell me if the bread is wet inside? I’ve tried Victoria’s recipe twice with bamboo flour and even baked it 20 min longer and still too wet to eat. I’m excited to try yours.
Hi 👋🏻….I think you will be happy with this one …do follow the instructions in the video and see the grams conversion for all ingredients in the description box ….x
Bamboo fiber? Or bamboo flour as you said in the video? It looks like a beautiful Brad. I ordered bamboo fiber about two weeks ago and they just delayed my order from tomorrow to 10 days from now.
@@ketokat333 Thanks! I just got a message from Amazon saying that my delivery expected tomorrow of bamboo fiber is going to be coming on the 16th. Maybe. We’ll see.
My bread rose in the oven and flopped as soon as I took it out of the oven. Tasted great though. I'm in Australia and thought I may have had the whole baking soda/baking powder thing wrong so I checked the recipe and I had it correct. Not the first bread that has flopped. Any ideas why my bread flopped?
I apologize if you already answered this question but I try to scroll through the comments to see if I could find it but where do you purchase your bamboo flower? Because I am in California and on Amazon it cost $33 for delivery.
I get mine from google uk 🇬🇧 coz that’s where I live but you will find it easier to look for it on google in your country /state as there would be local suppliers for this product x
It’s unique in its taste …the cardamom and saffron give it a very umami flavour …that’s the best I can describe it …it’s not heavy on the palate and is very pleasing to the taste buds x
Vernaz, In the video you say to use 'Whole Psyllium Husk Powder', but in your printed recipe it says 'Whole Psyllium Husks'. Aren't those 2 different products? Which is correct? Or does it make a difference? Thanks.
Hi Vernaz, thank you for this recipe - I would love to make the bread but this time I have a hard time to get the baking time and temparature would you be so kind to let me know?! 😊 Nice greetings from Germany, Ela 🤗
I’m not on keto but I need a low carb bread alternative for my slimming world plan. I don’t like the taste of phsillium so could I use regular bread flour for that part instead and roughly how much would you suggest please.
Regular flour would add lots of carbs, it just negates the whole point of this recipe. Try flax or chia if you don't like psyllium - maybe a tiny bit of xanthan gum in addition.
Do you find the bamboo flour has an ‘after sensation,’ like an aftertaste but a ‘mouth cooling’? We think of it more like a burning sensation - but not painful… like a too-strong mint or cinnamon mouth feel). Similar to erythritol after sensation/mouth cooling. … And if so, is there anything that can neutralize or get rid of that?
Hi 👋🏻….I understand when you say the cooling effect of erythritol but there’s no way that bamboo fiber gives that so I hope you have got good grade bamboo fiber and in the ingredient list it should just say bamboo and no other ingredients x
I will double check my bamboo flour - though I’m fairly sure it’s 100%. But you’re right, in that I haven’t had anyone else say they’ve had that issue. Except my husband. I’ve been trying and trying to find a balance, but not having great success. 😭 lol 🤷♀️. So I wonder if I have a bad batch (been more than one bag). And it’s the same brand as she uses in this video. I’m wearing myself out trying to reduce the bamboo in recipes I was so excited about. but then I lose the awesome fluffiness only the bamboo seems to give. Today I tried several, ‘experiments,’ with ingredients I hoped might take that ‘after burn/cool’ 🤷♀️ away. I guess I better test my other ingredients. I’d love for it to NOT be from the bamboo. 🤞 I have been so excited about the results it gives, and I have a lot of it. Thanks so much for your reply! 😊🤞
@@tamarajans the she is me in the video lol 😂 and yes it can’t be from the bamboo fiber …I’m pretty sure of that coz for this recipe I tested and tried more than 15 loaves x
@@ketokat333 i guess I’ll wait for you to experiment with a different recipe sans psyllium husk. I’d rather not waste precious bamboo fiber which is hard to get my hands on where I’m at. Since there’s a 90 percent chance I’ll not like it because that has been the case up until now with all recipes containing P.H. One of which was your spring roll recipe unfortunately:( Considering how creative you are i’m sure you’ll come Up with something new soon. 🤞🏼
@@cyana5867 i know. But its just a texture thing. Hate psyllium husk’s texture. I’m good with other keto binding ingredients like xanthan gum, gelatin, guar-gum, cream cheese, golden flaxseed etc
Whole psyllium husk or whole psyllium husk powder?? You say powder but the recipe doesn’t specify powder. Maybe that is the problem people are having?? Thanks!!
All my ingredients arrived from Amazon this afternoon. The only Psyllium husks I could get was Psyllium Husk Powder. I read that if you use powder form to only use 85% of the Psyllium Husks called for in the recipe. Can I use the powder form in your recipe and if so how many grams do you suggest? Thanks for your help. ❤️❤️❤️
@@patdowning4053 no ….doesn’t have to become like a dough ….can be a little softer …do see the video to understand the consistency ….I always speak about the dough in all my videos x
@@ketokat333 Thank you dear! I am going to watch your wonderful video a couple times more so I can follow your instructions exactly. Even though I am 72 I am still learning new techniques all the time from people like you who are willing to do these videos. I learn so much better by seeing something demonstrated as opposed to reading the directions only. Thanks again! Be blessed!❤️❤️❤️
But there’s also something called the Pullman pan which is a bread size but tall rather than long …the bread loaf comes out vertical so if you can get your hands on that then it’s an interesting container to use for low carb breads x
Your bread looks awesome. I was wondering if it feels wet or damp after it has cooled? I tried following someone else’s bamboo keto bread and mine tasted good but was wet/damp. Someone told me because I live in a high altitude area I needed to use less water. I was just wondering if your bread is wet/damp. Thank you❤️❤️
@@ketokat333 I sure wil. l don't do well eating psyllium husks and I don't know if it can be substituted for something else. Your bread looks wonderful!❤❤❤
