April 2, 2020 - 10:20am
Need help modifying this GF Keto low calorie bread!
This is the WWBB (Wonderful White Blender Bread) by THM (Trim Healthy Mama):
INGREDIENTS:– Coconut oil cooking spray
– 1 & 1/2 cup egg whites (carton or fresh)
– 1/2 teaspoon xanthan gum
– 3/4 cup THM Pristine Protein Powder (original; unflavored)
– 1 cup THM Baking Blend
– 1 cup 0% Greek yogurt (or 1% cottage cheese)
– 2 & 1/2 teaspoons aluminum-free baking powder
– 1 teaspoon THM Super Sweet Blend
– 1/2 teaspoon Mineral Salt
My loaf rises a lot in the oven and is big, golden and beautiful when I take it out but then it deflates significantly as it cools. What are the best low calorie and keto dough conditioners I can add to keep it from deflating while cooling? Maybe psyllium husks?
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Anyone???
I would recommend the following:
- Adding ¼ tsp Cream of Tartar together with your Xanthan Gum while the mixer is on.
- Yeast it with this blend:
1 tbs Dry Active Yeast, with 1 ½ tsp Sugar and 3 tbs Water. Let it activate for like 7 minutes, then add it to your greek yogurt.
- Add 1½ tbs Psyllium Husk to the THM Baking Blend
Good luck!