Is it just me?

(Patrick L Anderson) #1

I wasn’t a huge bread eater to begin with but for the sake of variety I have tried about every keto “bread” there is and I they all taste awful to me. I’m not expecting the same texture or mouthfeel as bread but frankly most of the egg based / cream cheese based stuff makes me nauseous. Any ideas? Anyone else experience this?

(Bob M) #2

I think it’s common.

For me personally, it’s not a big deal. I never ate much bread.

(You've tried everything else; why not try bacon?) #3

It’s not just you. Some people find that keto replacement breads taste indistinguishable from the real thing, but I find that they all have an eggy taste that I simply don’t enjoy. I love eggs, but not “bread” that tastes like eggs. Don’t worry about it, just eat what you enjoy.

(Scott) #4

I loved to eat bread. Lots of butter on it toasted or dip in oil etc. Keto versions I always thought to be expensive and not very good so I just never bothered to try them. As I went down the keto path I never felt the need to mimic the carby foods I used to eat

#5

Well, if the bread has no gluten and yeast, it’s not even bread to me.
And real bread taste requires lots of carbs, keto breads never get close. The bread I use sometimes is real bread, based on gluten, it has a nice texture (nowadays it’s dense, almost as dense and just as dark colored as the wheat bread I bake… :smiley: the texture is totally bread to me) and it’s perfect in the role of bread but its taste is obviously quite different (I don’t mind, I dislike normal bread now, it’s odd, I loved it 1-2 years ago. And I didn’t eat bread in the years before. It was very easy to stop, I never was into bread too much but it’s has its role. I used nut wafers before, they were nice for too wet or rich, fatty food but when I tried Marmite, I needed a softer thing to spread my butter on and Marmite on top).

Oh but it’s not what you asked. So… Most bread recipes I tried (because I am super curious and just because I didn’t really need bread I saw it would be nice to have one) was pretty bad. My own recipes worked but they aren’t bread and they aren’t among my tastiest things, they just fulfill a role. They have their uses.

I basically live on eggs and I dislike eggless breads. When I baked wheat breads for myself, they always had eggs. My keto bread is based on someone else’s recipe but I started to add more and more eggs and I like them more that way. But most people complain about eggy breads. I consider egg taste way superior to gluten taste, I dislike the latter but it’s subtle so egg, walnut and other things can overpower it. More eggs make almost everything better, including bread but I am a fanatic :smiley:

If you don’t like the taste of eggs, don’t use eggs. Or just the whites if they are needed. Sometimes I used egg whites in normal breads instead of water and it worked, egg whites haven’t really a taste. I think I made even my keto bread without eggs once, the gluten keep it together, after all and as I remember, it was fine. (But I prefer my bread somewhat eggy so I never did it again.)

(Michael - When reality fails to meet expectations, the problem is not reality.) #6

Before keto I was a bread lover. I even baked my own for many years. Always curious to try different breads, rolls, buns, etc. When I started keto, along with several other fav carb-loaded foods, I dropped the bread cold turkey. I have not eaten any since and not missed it a bit. Generally, I don’t go for ersatz ‘keto equivalents’ of carb-loaded foods because I have no desire to eat the foods they imitate. I find enough real keto foods to keep me happy. I may be an outlier. :innocent:

(Susan) #7

I started with recipes with almond flour for a number of things including bread. I found I can’t stand almond flour. When I found coconut flour, that solved my problem. It’s closer to bread (I make something more like dinner rolls) from coconut flour and since you use much less ‘flour’, it ends up lower carbs. Coconut flour absorbs a lot of liquid. I still prefer to ‘toast’ my ‘bread’ in a frying pan with butter before eating it. If you want my recipe, let me know.

(Bob M) #8

The only time I miss bread is (1) to pick things up (thank goodness for chaffles) and (2) to soak things up. A nice stew, for instance; there’s nothing to soak up the sauce.

It’s not a big deal breaker for me, though.

(Bob M) #9

We’ll take it!

(Rebecca ) #10

I second that!!!

#11

Psyllium husks in a chaffle make it taste more like bread to me. But I haven’t really tried to replace bread yet. Dont know if I ever will. Maybe one day- but I have to get out my baking hat. In the meantime I eat “sandwiches” with red bell peppers or salad leaves.

#12

I usually don’t even want to eat the original, just the keto one.
It’s the case with bread too, my keto bread is better. (I could make a better tasting, eggy wheat bread but it wouldn’t make sense as a whole loaf would leave me hungry - and unwell. I bake eggless wheat bread every week and feel no desire towards it as I know it’s not to my liking. Before I resumed baking, I had no keto bread on keto, just nut wafers.)
But most such items aren’t for every day consuming, I simply don’t feel I absolutely must eat bread or other such things. They have their role sometimes but we can just eat some eggs or meat or other simple things, I agree about that. My normal food tastes way better than my keto bread alone.
But I guess newbies often need some time to arrive there. (And when I was a newbie, I had no meat and that made things trickier and harder. I realized just recently how much.)

(Susan) #13

Here’s my coconut flour bread roll recipe. I got this from ketoconnect. I always make a double recipe. They say 1.3 carbs per roll. I don’t get quite 10 (or for me, 20) out of it, so I guess mine have about 1.5 carbs.

1/2 cup coconut flour
2 tbsp psyllium husk powder
1/2 tsp baking powder
1/4 tsp salt
4 large eggs, room temp
4 tbsp butter, melted
3/4 cup water

  1. Combine all of the dry ingredients and mixing thoroughly.
  2. In a separate bowl start beating the eggs with a hand mixer. Add in melted butter and water and continue to mix until combine. (If the eggs are too cold, the butter hardens.)
  3. Pour the dry ingredients into the wet and continue mixing until the dough becomes thick and well mixed. It might take about 2 minutes for the flour to absorb all of the liquid. If dough is too sticky be easily shapable by hand continue adding more psyllium husk powder or a small amount of coconut flour until it is less sticky.
  4. Form into 10 dinner rolls and place on a baking sheet lined with parchment paper. Larger rolls can be made if desired, just add a few minutes onto the baking time.
  5. Bake for 30-35 minutes at 350 degrees. They fall apart at first but harden as they cool. I keep them in the freezer as, with no preservatives, they can go bad after about a week in the refrigerator.

I always cut them in half and heat them up in a frying pan cut side down. When warm, I add butter and put them back in the pan. (In Hawaii, we can’t keep the butter on the kitchen counter as it melts and separates, so it’s always hard unless I thought ahead and took it out.) I then add more butter when the cut surface is a little brown. Can’t get too much butter, can we?

I really like the videos from Matt and Megha from keto connect. She developed an allergy to almond flour and I for one am grateful for their work developing the coconut flour recipes. The mug cake recipe is also great for my sweet tooth. You microwave it for 90 seconds!

#14

I rarely eat sandwich but that’s easy, I skip the bread and it just gets better. My sandwich is warm and eaten at home.
I need some neutral, dry stuff for a stew sometimes. But if I have enough meat, I don’t eat plants (except when we make goulash, that’s a great dish) so I use my carnivore bread then. It is eggy and meaty/fishy, perfect for the role in that case. I have no need for real bread (a gluten thing with its bread texture) on carnivore, it’s good as I can’t have it then.
It’s pretty normal to me that a new woe makes certain things completely unneeded. It’s very unlucky if one clings to certain things even when it’s very challenging or impossible to replace them. I mostly was okay, but one big exception was crêpe. I stubbornly tried to make them very low-carb AND tasty even alone for years (well, I didn’t need them so I went months between experiments but then I did multiple versions and I experimented for several years). It doesn’t went well but I suck at giving up when I am hooked on something and finally solved the problem. I made them way eggier, it was the main thing. Still not perfect but way better than the original ones I liked so much because those tastes flour to me now… But I didn’t fry them in lard yet as lard is a very new, wildly popular thing in my life… There is a famous Hungarian version that has meat in it, I will look up the recipe.

I will be very scarce now but it was nice to think about food items as usual.

(Susan) #15

Wow! Recipe please.

(Michael - When reality fails to meet expectations, the problem is not reality.) #16

(Bob M) #17

Thank you for the recipe, and I’ve heard the mug cake is very good.

#18

Nice, thanks! I heard the psyllium husk has to be whole psyllium husks (not ground). Is that the case with this recipe?

(Susan) #19

My psyllium husk is powdered.

#20

I like simple things. I just mix an egg with some not too tasty meat or something else (I used boiled beef and lean, very boring fish this far but I would use hard-boiled egg yolks if I had nothing else. that’s just for egg fanatics like me), my grinder makes a nice smooth thing and I fry it (the fish was too wet, I probably added hard-boiled egg yolks. I experiment with things all the time and my memory can’t keep up with it. But what else could I do? It was still very wet so it became a crêpe).
The first one with the beef brilliantly solved my problem with a very fatty, very rich, very salty (it wasn’t me :smiley: but accidents happen and we are new at cooking meat, both my SO and me) beef stew. The fish one was pretty nice without stew as well, it was surprising as the lean fish was tasteless except some fishiness. I found them very similar to my old low-carb flatbreads I almost forgot about (they had oily seeds and/or oily seed flours, of course they were very eggy too), it was surprising.
Ratios? One egg and about 100g other stuff. I will probably need different ratios for different ingredients (but as long as I have enough hard-boiled egg yolks, I can work with whatever I have).

And there’s the dish called egg loaf, it seems popular. I think it’s just eggs, maybe cream cheese and butter in its simplest form. Look it up if you like. I never made it myself but I plan to.