HOLY COW! This worked. LIKE seriously worked. I was very skeptical like it's just egg and cream mostly, how will this work? But I followed the recipe to the letter and it bloody worked. This is the CLOSEST to bread I have come with non-plant ingredients and thankfully NO ugly Allulose or stevia or weird crap like gum and things I can't find. ITS NOT CLOUD bread, its not half cheese, there is no almond flour. This was EASY. I would say its about 90% just like bread. No eggy taste. This is a game changer!
We have made meatloaf several times since going carnivore, and the thing we missed the most from the old days was the day-two meatloaf sandwiches. We used to make an extra loaf just to enjoy meatloaf sandwiches the next day, and when we started carnivore almost a year ago, we stopped intentionally making leftovers because bread was off the menu. I wanted you to know that I made your bread a couple days ago, and because of that, last night we were back to putting an extra meatloaf in the oven! Thank you so much, Chris! You brought back a tradition to our house that was sorely missed, and this bread opens up so many possibilities that will make it even easier to stick with the lifestyle!
How is it possible that you arent up in the half million subscribers???!!! I am shocked!!! You have come up with some of the absolutely BEST recipes and tricks, you’re like a legend in the carnivore and keto kitchen!!
Haha thank you. It takes time but I’m hoping it will happen. Folks like you watching, commenting, and sharing the videos makes such a huge difference. 😊❤️
I made this bread for the first time today and my husband and I just had grilled cheese sandwiches for dinner! Woohoo! Thanks for all of your hard work creating these recipes for the carnivore community. We just celebrated our 1 year anniversary on this way of eating and our results have been remarkable. I'm down 65 lbs and about 50" overall, one of my MS symptoms that I've had for 25 years was gone in 2 weeks, I haven't needed my inhaler, my A1C went from 6.8 to 5.1, and more. My husband was a full blown diabetic taking short and long acting insulin and then Ozempic with an A1C of over 8 when he started. He's now pre-diabetic and hopes on his next visit to be non-diabetic. He's off all of his blood pressure and cholesterol meds and his migraine pills went from 2 to 3 per week to 22 in the last YEAR and no monthly injection. We feel SO much better. We're not going back to the SAD, needless to say!
I’m so glad you enjoy it!!! Thank you so much for sharing and congrats on such amazing success! That’s so wonderful to hear. Glad you’re here and sharing the journey with us all. 😊😊😊
@@FLANNELSHIRT That's a great way to put it! People we tell are amazed because so few people are able to reverse their diabetes with just diet. I'm so proud of him.
OMG game changer…….. have been carnivore since May 15, I have lost 35 lbs. I have been craving bread so bad. Just made this today and I wanted to cry, so freaking delicious. This tastes just like homemade bread. After eating the heal smothered in Kerrygold, I made a grill cheese sandwich. I am so happy. Thank you Chris for all your recipe 🩷
I am beyond impressed with this! Husband and I made the bread today and it turned out perfect! Shared with my sister and now she is going to have me make your brioche rolls for her son's birthday party!!! When you come out with your cook book, I will be buying multiple copies for Christmas presents!!
Ok. Full circle has been made. First vegan had food pretending to be meat (sausages, burgers etc.). Now carnivore have food pretending to be mainly plant base food (bread).
I made the bread! I think I just might be able to make this keto/carnivore lifestyle work for my family with all your recipes Chris. I could live on meat just fine but my family “needs” variety. I like variety but I love the simplicity of carnivore even more. That said, your videos are easy enough to follow AND the resulting product has been dupes that my family will actually eat! Thank you. You’re doing Gods work! Thank you for having the guts to share your gift here on RU-vid. Bless you and Ash!
I'm going to try this recipie. I would like to ask if anyone froze any of this to see if you can make several loaves in advance for later. I always bought 4 loaves before so that I didn't have to buy bread for a couple of months. I'm not a big bread eater but a sandwich every now and then or toast for eggs and sausage is nice. Thank y'all for the time and effort to our must have put into coming up with this. In the 80s we made spinach bread for keto and it didn't take long to tire of it because of the soggy texture and the eggy flavor.
I have made no fewer than two dozen different versions of egg white bread. They ALL have a texture like memory foam that I just can't eat. I will give this one a try, just because you have never misled me about a recipe. Details to follow! I sure do miss grilled cheese....
I sure hope y’all enjoy. Like I said, Ash will flat out spit out the memory foam ones. You saw her in the video eat a whole bunch of this. Hopefully you all have the same opinion of it she does. 😊❤️
😂I'm impressed with the bread, BUT, I'm especially impressed that you , ALSO, melt the butter in the skillet, then rub the bread in the melted butter! I never understood why EVERYONE ELSE tries to spread butter on bread, usually ripping up the bread! 🤣. THANK YOU, fellow butter melter! PS, I'm excited to try your recipe. 👍
Wish I had someone here to see bread for me. I'm having a hard time not eating bread. I'm 60 and I always ate 2 slice of toast and butter in the morning. Every morning. It's so hard
Unfortunately no. That’s a main reason this works. That being said you can’t look at the price of the whole bag. You need to divide that by the number of recipes you can make from a single container. For me a loaf uses about $1-$2 of egg white powder depending on the brand and size you buy.
So, after making these types of breads over and over again and being so disappointed, I…with much skepticism and trepidation decided to try this one. I am so glad I did! It turned out beautifully…the texture is perfection and it toasts like a dream! Thank you so much, Chris! 🙏🏻
We have made this bread twice now and it’s absolutely fantastic!! Right texture, feel and the taste is so close to perfect that it doesnt make that much of a difference!! LOVE IT!!❤❤
Made my first loaf last night & had my first grilled cheese in 9+months! So good! My husband is a very picky eater, & he even loved it! I did feel like it was a little bland without butter, do you think adding a little salt would be ok? Or would salt mess with the rise or texture? Thank you so much for working hard to help so many people like me ❤ You & your Lovely wife are amazing & keep doing what you're doing! ❤ Love y'all ❤️
My favourite part of t his video is when you so carefully describe and model the technique of folding the egg whites in -- I so appreciate that, as I've been so uncertain about my technique with recipes in the past! Thank you for this, and I really look forward to trying this recipe out soon😊
It’s Ash’s reaction for me ❤😊 I just love your channel Chris! You have blessed the ketovore community so much. God bless you and Ash (our genuine taste tester) seriously! 🎉
BEST BREAD EVER! I screw up every recipe I do lol....but I followed these directions exactly and WOW!!! It worked, and it's delicious. My favourite food is sandwiches and when I started eating carnivore I couldn't stick to it because I missed bread and sandwiches so much. Chris, you saved this sandwich lover! Thank you for taking the time make this recipe perfection!
Something has to be in your bowl or your egg white powder. Egg whites whip based on physics and chemistry without exception. The only thing to ruin that effect is something in the bowl (fat, yolk, water, something), in the egg white powder (any additives), residue on the mixer, or something.
I didnt care for it. Husband loved it. So, i melted some butter in a pan and toasted it like that, then made ham sandwiches. It was delicious! Very very good job, Chris! ❤
Yes I worried it was going to be too much EWPP...that's what gives it the memory foam texture so I'm going to try Victoria's keto flour...it would not be carnivore but might be edible...thanks for letting us know your opinion ❤praise the Lord Jesus ❤
@@lovesJesus448 if youre thinking you can sub the VKK "flour" for the ewpp, youre likely going to have wasted ingredients. just remember everyone's taste is different and dont discourage others from trying this recipe. maybe you should try the vkk "bread" she has on her channel since you like her flour. she has 2 or 3 diff versions depending on which of the flours youre using.
Blown away again! First thing I did was count my tablespoons of egg white powder to see if I have enough to make this masterpiece! And I do, so thank you so much!
Chris and Ash, I made this bread recipe this morning. I love it! I made it in an air fryer and made it in your small hot dog silicone bun pan. Reduced the time in half and did not need to let it cool in the air fryer. They did not fall. Yeah! They are still a bit eggy but they taste great! I made the other 1/2 of the batter using a regular bread pan. That one did fall but still tastes great, especially toasted. It slices thin also. I can get a lot of bread servings out of that small loaf. I’m going to freeze them. Great job! Chris and Ash, Love your channel, Like others I’m so grateful for the help you provide that keeps me eating well and keeping me on my path to a healthy weight. 40 lbs and losing. Thank you again.
I have thrown out every single loaf of keto bread I have made but Chris, this is the first I am keeping, mine didn't look as good as yours but I think I folded in my egg whites too much but this bread truly is a game changer!
Sounds great! I’m so happy to hear that! That’s okay! You’ll get better at it with practice and you’ll perfect it in no time. Even if it’s a bit wonky as long as it tastes good it’s a winner. 😊😊😊
I have made every keto bread that has ever been posted, and yet have I not been happy with any of them. Surprisingly I have all the ingredients for this and I'm gonna give it a try. Thanks for sharing 👍🏻
Hey Teresa I made his hamburger buns and they were kind-of memory foam...I won't make them again...this recipe has a lot of EWPP in it so I'm questioning it...I hope it works...please answer when you have made it..thanks Teresa ..praise the Lord Jesus
You are Amazing! What a Blessing you are. I can not wait to try this. Would LOVE to see your version of the Philly Cheesesteak recipe and Hoagie Buns in your recipe cards.
Love your channel and your attentiveness to your lovely wife, Ash! I have been carnivore for nearly 3 years and really miss Texas toast, grilled cheese and cheesesteak sandwiches. I can't wait to try your recipe for carnivore bread! Thank you for your contributions, you rock!💌
Can. Not. Wait. To try this. Thank you for all the hard work you put into your recipe development. And especially for your heart for carnivores everywhere. 😊. God bless!
This recipe turned me into one of y our new loyal subscribers. I have 5 pounds of egg white powder I had feared I wasted my money on, because I gagged on the bread. Now, there is hope!
@@ChrisCookingNashville thank you for answering. I am in the process of moving so it will probably be 2 to 3 weeks before I will be able to give you a rest try. I’m very excited to have that grilled cheese!
I wanted to let you know that I tried this recipe today and I am not a cook… My husband does most of the cooking but it turned out fantastic. I’m absolutely shocked and blown away. Thank you so much.!!!
Yes it worked. It's pretty crazy. Mine was a little undercooked in the center because of a drip pan left in my oven. The top of my bread collapsed on one side due to me opening the oven too much during cooling. The results were pretty amazing. I have pictures to add, but I guess you can't add them.
10 Michelin stars on this one Chris❣️I have to share with you my happy mistake the first time I made it. I printed out the recipe card, but I found the portions for the egg white powder confusing, so I made 4 separate portions in the gram weights (appreciate the grams!!). So I ended up adding an additional 54 grams of egg white powder to the egg yolks/cream. I knew immediately it was a mistake but I continued and baked it anyway. It only filled half the bread pan, but after the bake it did rise above (1 inch) above the lip of the pan. The texture was good with the tiny air pockets, but too dense for sliced sandwich bread. This bread is very absorbable to liquid and sauces. So I cubed up my mistake loaf to use in a bread pudding, (or stuffing) and cubed up the rest and dehydrated it in my oven at 135 for about 2-1/2 hours. There was no shrinkage just hard like a pretzel! Added some melted butter and seasoning and I was in snack heaven. I’ll grind it to bread crumbs and use it as the binder in meatballs and in Maria Emmerich deli meat recipe 👏👏
I just made this bread and I toasted it and made grilled cheese. I must say it's the best keto/carnivore bread recipe I have tried so far. Thank you. This will be my main bread recipe as of today. 😊
For stuff like this could you think about weighing the ingredients too? I'm not sure how critical exact amounts are, but for things like "packed" or "heaping" I prefer weight to volume. I'm sure there's others who would prefer everything be by volume instead of weight. Addionally, while this isn't the situation for me, for anyone that does metric instead of imperial having weights in grams gives them an option for doing your recipes.
It might be your egg white powder. I have purchased 3 times from Rose Acre Farms. First time was good, but the last 2 boxes, the egg whites would not whip. I had to switch back to NOW brand for anything that requires whipping to stiff peaks. Alicia from Keto Upgrade experienced the same issue with Rose Acre.
@@ChrisCookingNashville I know..I started buying from them way back when prices skyrocketed. It was great that first 10lbs. But then when I ordered again, I started having trouble with bread. Alicia had trouble about the same time. Recently I tried again and no whipping action. So I started again with the Now brand I had left and it worked great. It wasn't my bowl. I do the vinegar rinse everytime. I can still use those egg whites on my breading mix for frying or in many of your recipes that don't involve whipping. I don't think Alicia ever got any answers either. Buying 10lbs at a time is just too much to chance now. But I'm glad it is working for you. Perhaps they had a bad batch contaminated with some sort of fat.
Wow!!! It looks Wonderful...scared to try another bread recipe but since you have never disappointed I am going to make this...can't wait!! Thank you Chris...your awesome Ash!!! 😊🤗😋
Thank you! I can’t wait to make this. I ordered the loaf pans from your link. For those asking, the loaf pan size is 8 by 4, inside measurements. Height is almost 2inches and 3/4 tall. Now that my pans arrived, it’s time to bake. Thanks again!!!
Hey Chris ! I've ordered the Egg white powder from your link .....can't wait to try this recipe. Can you please work on a Naan recipe please. Thanks for your hard work !
OMG!!!! Closing on my new house on 5/13/24. Can't wait to be able to use my kitchen equipment. And will get back on a better food plan June 1st is my goal. Thanks for bread!!!
Chris, I have made your hot dog and burger buns. They sank on me pretty good 1st time. Ok after that. This bread has me excited as the wife and I try to add some variety to our carnivore life. You have a gift young man. Nice to see you arent wasting it. God bless.
I have all the ingredients and I am going to make this today. Now we need oatmeal. Oatmeal and toast would be a wonderful breakfast. You, Ash and Mel are awesome.
@@ChrisCookingNashville I was up baking bread at 8 this morning! 😀 Awesome stuff, Chris. I haven’t had a grilled cheese sandwich since 2017, so today I celebrated getting to have one, & boy, was it GOOD. 👍🏻 I feel like driving to Tenn. & giving you a big hug! 😂 You’re the best…& so is your bread! 🥰
Two attempts at whipping the egg whites with the powder and in a humid environment using organic eggs, it was a bust. Third attempt will be carton egg whites, and whipping that first and adding the egg powder after peaks form. It helps to have times for how long it took to whip the egg whites.
Egg whites whip differently for everyone so times are not useful. If your eggs are not whipping there’s either traces of yolk or fat residue in the bowl or something else going on.
I had the same trouble. Twice. I think it may be the brand of egg white powder I’m using: “Bulk Supplements” brand. After two fails at getting the egg whites whipped up, I checked the ingredient list on the brand I used. It has sunflower lecithin in it. I know that is an emulsifier, and lecithin is a component of yolks. I’m guessing that was the issue. I know the tricks for whipping real egg whites. @ChrisCookingNashville Chris - any thoughts on this?
Yes any added ingredients in your egg white powder will most likely be your issue. Always check the ingredient list and get egg white powder that only lists egg whites. 👍🏼
@@ChrisCookingNashville when I first bought this brand, several years ago, the only ingredient was egg white powder. Somewhere along the way, they added both the sunflower lecithin, but also monk fruit! I think the reason was to make the product work better (emulsification) when used in shakes and smoothies. Too bad I assumed the formula hadn’t been changed by the manufacturer before buying my most recent bags!
That's actually amazing. You basically just made cake but carnivore lol. That is some really good thinking I don't think I could have come up with that.
Haha yeah something like that. It’s like a hybrid of an angel food cake and soufflé that’s overcooked and whipped in a specific way to become a bread texture. Lol
Hey there! I’m so glad you’re here! We’re happy to have you. You could probably do something like that. It’s going to be a bit more bread texture than cake texture with this recipe, but it’s certainly possible with some tweaking. 😊
Thank you SO MUCH for this. I've been orbiting lower and lower carb meal plans for months but my cheat meal of choice is a ham and cheese toastie, or cheese on toast. Being able to ditch the grains will be a huge game changer as I always get mood spikes after I eat a couple sandwiches and then feel horribly guilty and self-chastising. I'll get the ingredients next month and take a stab at this. Ignore the haters, good going to both of you on your weightloss journey, I've just reached the end of my journey after losing 40lbs or so in 4 months. It's not a lot of weight, but with my back injury it made the difference between complete immobility and going for hourlong walks.
Will you please make carnivore English Muffin. I miss Eggs Benedict. Ash, I totally trust you are giving us the really taste test results. Thanks for being his Guinea pig.
The best tasting, least Styrofoam bread recipe that toasts that I found so far, is from Alyssa at Keto Upgrade. It has yeast and does rise a little, but mostly it holds it's shape. It has a little psyllium husk. That being said, I'm going to try this recipe. Thank you!
😂😂😂 I can understand that. When I owned a bakery and made sourdough bread all the time the hardest part was letting the bread cool before slicing it. Warm bread was the best so I’d slice it and then it would make the rest of the loaf slightly gummy because it was sliced while hot. Lol
@@ChrisCookingNashville Chris, thank you for explaining that purpose and the need for letting the Bread cool. That's one of the things I really like about you, You take the time to explain the why and the cause and effect while cooking.
If the oven cools down especially quickly you might want to just leave the oven door shut when turning it off. Otherwise it’s more the insulation of the oven than anything that matters so it just doesn’t drop in temperature rapidly.
Just made this bread and I am impressed with the results. It was easy to make and looks exactly like the one in the video. Thank you for a great recipe.
You're so welcome! I hope you enjoy it. If you have any trouble at all let me know so I can help. Congrats on starting carnivore! You’re going to do great. 😊
I will pay you 50$/€ if you’ll be able to make a carnivore neapolitan pizza 😁 Soft & crunchy at the same time I think you’re the only one that can master this task of my favourite food 🍕
😂😂😂 I’ll certainly see what I can do. My pizza crust video is a great one, but I’m not sure if it’s going to scratch the Neapolitan pizza itch you’re referring to.
@@ChrisCookingNashville I like your pizza recipe! But napoleon style pizza is different, it does have a crunchy outside & inside of the crust it’s soft and fluffy, like your bread in this video. (That’s why you reminded me of it) I bet a video about this pizza would a as successful as your other pizza video! Here you can see a 30 minutes clip of „soft and crunchy“, how a neapolitan style pizza should look like: ru-vid.comL96aav6g_Wo I think I’m asking too much, because people can’t really do it without wheat flour. If you’re now restricted even more ingredient wise, I don’t think it’s possible. On the other side, I don’t know anybody who surprises me so much and at the same time delivers outstanding taste quality! Anyway, if you see a way, to make „fluffy“ yet „crusty“ (soft & crunchy) neapolitan pizza, I’ll stand by my word and will send you 50$/€ :) (I don’t know if it helps, but I have a 430 degree c pizza oven at home, if you need something to try, I would be glad to assist)
@@ChrisCookingNashville I like your pizza recipe! But napoleon style pizza is different, it does have a crunchy outside & inside of the crust it’s soft and fluffy, like your bread in this video. (That’s why you reminded me of it) I bet a video about this pizza would a as successful as your other pizza video! Here you can see a 30 minutes clip of „soft and crunchy“, how a neapolitan style pizza should look like: (just add RU-vid, can’t post links here) com/shorts/L96aav6g_Wo I think I’m asking too much, because people can’t really do it without wheat flour. If you’re now restricted even more ingredient wise, I don’t think it’s possible. On the other side, I don’t know anybody who surprises me so much and at the same time delivers outstanding taste quality! Anyway, if you see a way, to make „fluffy“ yet „crusty“ (soft & crunchy) neapolitan pizza, I’ll stand by my word and will send you 50$/€ :) (I don’t know if it helps, but I have a 430 degree c pizza oven at home, if you need something to try, I would be glad to assist)
I made this and it fell! But the taste & texture of this dense, fallen bread was far better than all other carnivore breads I've made before. NO MEMORY FOAM!! As far as why it fell... I'm not confident MY heaping tablespoons of egg white powder were the same as YOURS. As I pulled each tablespoon out of the package, much of the heaping powder bumped off. So i threw in an extra tablespoon to compensate. Who knows? I could've been WAY off! It would be REALLY helpful, Chris, if you gave us exact measurements in place of heaping, rounded, etc., such as "⅓ cup + 1 Tablespoon" or (even better) "65 grams." Scales are so inexpensive & worth it when we work with expensive ingredients.
Get. In. My. Belly!!! I just found you 5/20/2024. I’ve been binging your channel since (Day 4!) I Can’t wait to try this! I’ve been KETO and now started Carnivore. Celiac disease is a part of our family and your recipes will allow me to bake a more nutritious and better version of gluten-free breads and pancakes, etc…. That I get to enjoy also! ♥️💯♥️ Blessings to you and Ash Taylor! And thank you, for blessing all of us with your recipes, Chris! 😋
Haha thank you so much. So glad you’re here. This one can take a little practice and tweaking so of you have any issues please let me know so I can help. 😊😊❤️👍🏼
This looks amazing. I can't wait to try it! You are always so creative and really dedicated. Trial and error is the only way and you are willing to put in all the work so we can benefit. Thank you so much. Deborah
This has nothing to do with recipe, but I can vouch for it. NOW Egg powder is getting a little pricey and I thought I recalled you having a hook up, it took me a while to find it, but I am so thankful for you partnering with this company to get us a discount. Overall it’s way cheaper. And ever since I started following you about a year ago, I go through a lot of Egg White powder 😁 As I was scrolling through all your recipes, I was blown away by how much you have accomplished in such a short amount of time. I forgot about a lot of the earlier ones, which makes me want to go back and make them again. Fried rice and gyros are going on the menu soon. You and Ash are such a blessing. Thank you so much!!!
Thank you so much! I’m so glad it’s helpful. And I’m glad you’re enjoying the old videos compared to the new too. We’ve done a lot in a short time I feel like. 😊❤️
I can see the joy you get out of perfecting your recipes and how satisfying it must feel to have it down pat! I'm really lazy at cooking, but as soon as i go buy gelatin and egg whites, it's what i will try to make. What i actually miss is pizza, but i wouldn't mind having toast (more for texture) with butter in the morning with my coffee (I miss my toast and jelly) 😂
Haha I understand. Btw, my pizza recipe might be just what you’re looking for. 😊👍🏼 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5WoeuOyMUUU.htmlsi=J_pUs6G4dWdeN9VL
Oh my goodness Chris, you really worked your magic on this one! I made one this morning and the smell was scrumptious permeating my house, I had issues waiting for it to cool, lol. I waited about 15 minutes with door slightly opened, flipped it out in pan and left it in for another 10 minutes and that was all I could do! I took it out and cut it up and buttered a slice and it was so good. Ty so much. Next time I will be making a double batch for sure.
Wow this channel is amazing. I was reading the comments and saw you actually respond to people and even beyond that with troubleshooting conversations. That’s so refreshing and rare. SUBSCRIBED! I’m getting ready to start carnivore again and your recipes will make it that much better. If anyone has tips on how to prevent restless and cramping legs please let me know. That’s why I stopped the first time.
Hey there! Thank you so much and I’m so glad you’re here. I know Dr. Berry has some good info on restless legs. As for cramping I personally deal with that (or used to anyway) and had to up my electrolytes. I use SALTT packs daily now (usually 2-3) and if I have issues with cramping it’s because I don’t get those in. Seems my issue was related to magnesium. SALTT packs are my favorite electrolytes for both flavor and for the content in them, but any good electrolyte supplementation should help you. I have a Keto Chow link and discount code in my description box if you’d like to try the SALTT kind I use. Plenty of salt and electrolytes and you should notice a huge difference if you’re like me. 😊👍🏼
Can’t wait to try this bread with bacon and eggs. The bacon (your recipe) has 2 more days in the fridge to dry. Thanks for all your hard work, much appreciated.💕
Mine came out soggy in the middle, but since I refuse to waste expensive ingredients, I decided to cut it in to slices and let it sit out on a cooling rack, covered with a cheese cloth. Next morning PERFECT toast!!! (Embarrassingly, toast is one of my favorite foods.) Even my teenage boys loved the toast! Thank you! I will definitely try again.
That’s great! All you usually need to do to solve the soggy middle problem is add more egg white powder. Another Tbsp in with the whites should do it. It’s a balance to have enough to not end up with sunken or wet bread but not so much that’s it becomes memory foam. 😊👍🏼
Mine is in the oven. Praying for great results as I am 6700 ft. Above sea level. I did add the extra tablespoon of the egg white powder as suggested by Chris.
Hey, I just seen a lady named (Linda) shouting you out on Walmart reviews when I was looking for this (egg white powder). So glad I found this.. your reviews are great. I’ve got to try this out IMMEATIATELY! Emphasis on the (meat) word. I know corny joke 👀. But thanks a ton for this recipe ☺️❤
This bread is amazing........it tastes better than regular bread. Hard to believe you could make something that tastes this good made only of cream & egg products. This is going to be my "GoTo" bread from now on. Had a grilled cheese sandwich yesterday for the first time in quite a while and it tasted sooooo good. This bread enhances what ever you put with it b/c the taste is over the top! Thank you Chris......you out did yourself with this one!
OMGoodness. I just made this and i am so impressed. i wish I had made two loaves. It is soooo good. Even though i made a mistake and started with 4 T of egg white powder, and did 3 T for the second part, it still came out great. Soft, and no memory foam. You absolutely Rock!!!!!!! Thank you for all you do!!!!!
U are going to blow up RU-vid with this newest creation! I'm here for it and so happy for u! Well deserved! I put my order in for the ingredients and can't wait to make it especially for our keto kids! Thank u again Chris for your continued experimenting! It's certainly appreciated!
