https://www.youtube.com/embed/T-Sh2RqvWt8
We're making lectin-free keto sourdough bread, let's go. In this keto sourdough bread recipe, we are replacing the oat
fiber with basil seeds because oat fiber has lots of lectins and some people are allergic to it.
On the day you're baking your sourdough bread you want to bring up both bottles of starter
up to room temperature and give them both the feed so that they can bloom and if you haven't
begun your starter yet this one's an almond one and here is a link to that recipe. Do grind
a cup of Basil seeds and you're also going to need one cup of warm water about 70 degrees
Fahrenheit or 30 degrees Celsius. Preheat your oven to 350 degrees Fahrenheit or 176 degrees
Celsius and let's get into the recipe now.
Now let's begin by adding 80 grams of the starter
to a bowl. It equates to about one third of a cup and you want to get all the frothy part of
the starter in and that's why I feed both jars and then use the liquid part if you don't have
enough froth. Next add 1 cup of warm water about 70 degrees Fahrenheit or 30 degrees Celsius, one
fourth cup of white vinegar and 5 large eggs. Your egg amount should weigh about 270 grams and
if it's much less you want to add another egg. Give it a good whisking so that you have bubbles
on top of the mixture and then set it aside. Grab another bowl and we are going to create the
flour in this bowl add one cup of almond flour, 3 tablespoons of flaxseed meal, 3 tablespoons of
psyllium husk powde,r 1 cup of ground basil seeds, 1 teaspoon and 1 tablespoon of baking powder, a
half teaspoon of baking soda, 1 teaspoon of salt and 1 tablespoon of sweetener and the sweetener
is optional. I like to add it for balance. Mix all the dry ingredients together until you
have one color then pour the wet ingredients into the dry mix it well and you will see the
consistency change to a stiff but sticky dough. Oil your hands, remove the dough from the bowl
and place it onto paper.
And now shape it into a ball or whatever shape you would like. You
will see lots of cracks and I found that if we sprinkle some oil on top and keep working the
dough it works really well. You can see me smooth the surface and gently moving it towards the
underside and that's helping it to smooth it out. In the last sourdough video I showed you how
to use powders for your topping but here we are using a cookie cutter and sesame seeds. I cut
into the dough with my cookie cutter and added white sesame seeds into the shape...
Whoops
I missed up a little here and then remove the cookie cutter. I went in on the sides with black
sesame seeds and when you're done decorating bake for about 55 minutes total. You can score
the dough halfway through and also if you want a darker crust than mine bake it for 45 minutes
remove the foil, then bake for another 10 minutes. Let it cool completely and now let's check
out the inside. It tastes so good to me but if you make this bread please do let me know
your thoughts. What I love about this recipe is that compared to a normal sourdough bread
it's much more healthier for all of us. It's keto and there's no proofing time so you get
to enjoy your bread quicker. I do hope you get to try it and let me know what you think. Thank
you so much for watching stay safe and be well.
