I cannot make my bread/rolls rise

(Peter Holmes) #1

I have tried many different low carb bread recipes with only minimal success.

Tried King Keto bread flour and followed their youtube instructions to the letter.
Used Longetivity flours of which only the extra fine brings partial success.
I’ve tried the almond flour recipes.
I have a temperature controlled oven to 27°C.
I’ve used milk, eggs and butter.
I use Fermipan Yeast Instant Dried directly added to flour and also processed it with warm water before adding to flour.
Clearly I’m missing something but just what?

(Cathy) #2

I use this recipe and follow the metric measurements. They rise and are tasty.

#3

I have been experimenting with breads since ages (and I bake a normal wheat bread ever week since decades). According to my experience, normal raised bread (at least the one made by me. I don’t use super expensive ingredients like almond flour) requires starches, there is no way around it.
I can lower the carbs, sure but there is a limit (usually half starch, half vital gluten, some other stuff). My very low-carb breads have sodium bicarbonate, not yeast (and I can use so many things. sometimes it’s mostly gluten, sometimes it’s almost carnivore). Or I make sponge cake, that’s just eggs in their simplest, not very fluffy form - but great for (very unconventional) sandwiches if you ask me. But I love eggy bread and have problems with eggless ones.