Looks delicious! You've spoken before about making sourdough versions of your breads, I think this would be amazing with sourdough! I love the sourness of sourdough bread especially when paired with a thin layer of sugar free plum jam... heaven.
Oh, haha, thank you 😊 The reason I always put my doughs in the fridge overnight is because the cold dough is so much easier to work with. While this one would be okay with maybe 4 hours in the fridge, a lot of my other doughs (cinnamon rolls, artisan bread, etc) really require a good overnight chill to work with them.
Would you be interested in making a video on how to make Gluten free copycat Cheesecake Factory brown bread?? I loved that bread for years, and I would love to have something similar!
There are no unflavored proteins in my area of the world. Can I use vanilla? Do you think it would make a huge difference? Or chocolate? I use prime protein by equip foods. It’s grass fed beef isolate. Can’t wait to try this next week after my brisket is done with its pastrami brine! 😊
Hi Kim, what brand of protein isolate do you recommend? I'm new here and I want to get exactly your preferred brands hoping I will find them in Canada. Thank you!
This looks amazing. Two questions for Kim or anyone. Is there a superfine rice flour one can recommend that is certified organic? I tend to avoid any grain that is not organic due to pesticides. AND What brand of whey protein isolate do you use? There are many and I understand the methods of processing of this stuff can be pretty bad for humans. Whey protein concentrate from a grass fed source would be far safer I just don't know if it would work the same? Ok that was three. Thanks all.
I don't know of an organic brand of superfine rice flour, unfortunately. You can try whey protein concentrate but without trying it myself, I can't say whether it will work or not.
I followed your recipes for a while and gained weight! No I didn’t eat every bite. Unfortunately the ingredients used for gluten free flour replacements are higher in carbs. Unbelievable to think I’m baking with replacement flours and it turns out it is worse regarding gaining weight. The food manufacturers usually post nutritional value for flours 1/4 cup. With the starches the carb count is for one table spoon. Potato Starch is 40 calories and 10 carbs. That means 1/4 cup is 160 calories and 40 carbs. That was just one ingredient. Once I paid attention to those numbers I didn’t calculate your recipes. Gluten free baking is horrible if you need to lose weight. Your channel is great and you have good recipes unfortunately I’ll have to bake low carb or I’ll end up weighing 300 pounds. 😢
I hear ya. It's a constant struggle for me, too, but I don't eat this food on a day to day basis. Most of the time my meals consist of naturally gluten free things. But occasionally, especially during holidays, we all want what everyone else is having. I can't tell anyone else what to do, but my channel and blog are about giving us back some of those things we used to love. I am in no way making these recipes as a "healthy" alternative to gluten-filled recipes. They are far from healthy (most of them at least). I have celiac and was told I could never in my life eat certain foods again. I didn't decide that I wanted to eat gluten free because it is healthier or because of some fad diet reason. For me, it's all about balance (and working out lol)!
