#36 Crumbs of Contention: Exploring Keto Vegan Bread

The Keto Vegan

Welcome to another episode of our podcast, where today we're diving into the world of homemade bread, specifically exploring the intriguing combination of keto and vegan baking. Is it worth the effort? Well, let's find out.

In this episode, we embark on a journey to craft two different types of bread rolls: one straightforward and the other a tad more complex. However, as our adventure unfolds, it becomes apparent that these creations might not live up to the expectations of traditional bread enthusiasts.

The first batch falls short, with a texture and taste that leave much to be desired. Despite diligently following the recipe, there are moments of doubt as the dough doesn't quite behave as expected. Yet, undeterred, we press on.

With the second batch, there's a glimmer of hope. The larger rolls show promise, offering a better texture and flavour profile. However, it's clear that these keto vegan alternatives still fall short of replicating the beloved bread we reminisce about from our carb-eating days.

So, join us as we navigate the highs and lows of homemade breadmaking, pondering the “age-old” question: is keto vegan bread worth it?

Best Moments:

• Second 6 rolls were better – no way near the same as bread bread. You’ve got to be desperate to want these!
• They are curdling a little bit!
• I’m not doing the Rachel type thing and chucking stuff in – I’m following the recipe!
• Not what I was hoping for!
• Here’s the dollop of dough from the second ones
• I’m going to assume they’re not going to rise that much
• The second bread rolls, the bigger ones, were much nicer than the first ones.
• If you’re hoping to have keto vegan bread and it taste like the bread you remember from those days that you used to eat carbs - seriously disappointed!

Ingredients

The most disappointing bread rolls:

• Egg replacement – Orgran No Egg, Egg Replacer 3 egg whites, 1 egg converts 2 tsp of egg replacer and 5 tbs water.
• 25g almond flour
• 30g coconut flour
• 1tbs psyllium husk
• 1sp baking powder
• Sesame seeds
• salt
• 60ml hot water.

The not quite as disappointing bread rolls:

• 2cups almond flour
• ¼ cup psyllium flour
• ¼ cup coconut flour
• 2tsp baking powder
• 1tsp salt
• 4 large eggs – replacement 5 egg equivalent
• ¼ cup unsalted butter melted
• ¼ cup unsweetened almond milk
• 1tbs cider vinegar

Preheat oven to 175 degrees c

Valuable Resources

For an extensive list of foods with their carb, fat and protein count, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how

For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how

Host Bio

Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.

Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan

Watch here: https://www.youtube.com/@TheKetoVegan/podcasts

Facebook group: https://www.facebook.com/groups/821471059206067

Email: [e-mail]

https://theketovegan.podbean.com/