Links to purchase books
Click this link to purchase in e-book format only;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)
Links to purchase other products via Amazon
Organic Oat Fiber (https://amzn.to/3g4w46o)
Golden Flaxseeds (https://amzn.to/3EBoQRN)
Egg White Powder (https://amzn.to/3FJiGxU)
Baguette Pan (https://amzn.to/3Egwu2G, https://amzn.to/3R0xe3m)
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This is not oat grain or meal. Oat fiber is the hull, hulk or outer shell of the oat grain. It is pure insoluble fiber with zero calories and is 100% keto friendly.
The recipe can be viewed and printed at this link;
https://www.lowcarbrecipeideasofficial.com/recipes/oat-fiber-flaxseed-baguette
[Total Servings = 51]
NUTRITION INFO PER SERVING
Total Carb = 1.5 g
Dietary Fiber = 1.4 g
Net Carb = 0.1 g
Calories = 19
Total Fat = 1.0 g
Protein = 1.4 g
DRY INGREDIENTS
Oat Fiber Powder = 140 g (1 cup + 2 1/2 tbsp)
Finely Ground Golden Flaxseed = 140 g (1 cup + 2 1/2 tbsp)
Baking Powder = 16 g / 4 tsp
Salt = 4 g / 1 tsp
Egg White Powder = 44 g / 8 1/2 tbsp (OR 7 large fresh egg whites OR 250 g liquid egg whites to be added to the wet ingredients)
Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. Please watch this video about psyllium husk and powder for better understanding and success - https://youtu.be/DQxzFXgv9m0)
WET INGREDIENTS
Apple Cider Vinegar = 45 ml / 3 tbsp
Room temperature water = 245 ml / 1 cup (This is to reconstitute the egg white powder. If using fresh or liquid egg whites, please OMIT this water)
YEAST MIXTURE
Instant or rapid rise yeast = 16 g / 4 tsp
Inulin = 2 tsp (OR a pinch of sugar)
Very warm water = 300 ml / 1 1/4 cups (120 to 130 F OR 50 to 55 C. This temperature WILL NOT kill the yeast. It is actually very conducive to wake up the yeast from its dormant state and get to work)
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. Add all the ingredients for the yeast mixture into a bowl. Mix to combine then set aside. This step is to check the condition of the yeast. If there are a lot of bubbling and foaming, then the yeasts are good. If not, please change to a new batch.
3. In another bowl, mix all the dry ingredients together until well combined.
4. Add all the wet ingredients (excluding the yeast mixture) and mix for a while. Remember that if you are using fresh or liquid egg whites, add them into the wet ingredients at this point and omit the 245 ml of room temperature water.
5. Lastly, add the yeast mixture and mix until well combined. The dough is firm and sticky.
6. Sprinkle the work top with some oat fiber powder. Then transfer the dough onto the work area.
Shape into a ball then divide into 3 equal portions. Shape each portion into a ball.
7. Flatten the dough with your hands. Add more oat fiber powder anytime to prevent sticking. Then roll over the dough and pinch the edges to seal. Roll the dough until 12 inches long then place on a baking tray lined with parchment paper. You can also use a baguette pan for baking. If using baguette baking pan, lightly grease the pan then transfer the rolled dough onto the pan. Then only proof the dough. The baguettes will be narrower and rounder. This recipe makes 3 x 12 inches long baguettes.
8. Cover loosely with a towel and proof at a warm area for about 15 to 20 minutes or until it has risen well. Here's a tip to create a warm area - turn on the stove fire for a while then turn it off. Place the pan with dough on a baking tray and let it sit on the warmed-up stove. Leave the hood lights on. This warmth helps to proof the dough quite quickly. And you can reheat the stove midway to warm up the area again.
9. Once the dough has risen nicely, make some diagonal cuts with a sharp knife. As an option, you can sprinkle with some arrowroot powder. Then bake at the lowest rack for 40 to 45 minutes.
10. Cool completely on a wire rack before slicing.
11. These baguettes can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it's better to refrigerate earlier for up to a week or freeze for up to 3 months.