Hello!
My family and I are new to keto and we are getting used to it slowly. However I have a slight problem. Ive found that my family cant get past the textures from low carb baked goods such as bread, cookies, biscuits etc. When they are made with almond flour and/or coconut flour. Its very dense and spongey and it grosses my mother out. My question is if anyone knows a way to use those flours and get a different texture? Preferably more like the ones she’s used to (supermarket bread and cookies).
She is a very picky eater and so is my dad. I’m just looking for a way to make the transition a bit easier for them.
Texture help please
purplepeopleeater
(Jessica Simmons)
#1
Duncan_K
(Duncan Kerridge)
#3
I’d have to agree, I had many tries at replicating regular bread, cookies, etc when I started keto, all were disappointing. So I just stopped making them,
Capnbob
(Rob)
#4
I’ve made a few buns, breads, bagels, cookies, pizza doughs and brownies.
The only one I’ve made twice is the Carlshead pizza… yum.
I did basic substitutions to make a Keto banana bread with too little erythritol so it wasn’t very sweet but was a pretty good texture. Nothing weird like guar gum or psyllium husk.
Nothing else was worth it except 90 second mug bread just because of the convenience. The brownie was too light, the others too heavy and close.
My bread consumption has plummeted as a result.
Maybe the bought options may be worth considering? I haven’t tried the breads (e.g Joseph’s) but they get good reviews. I do buy low carb tortillas (e.g. La Tortilla Factory) and they are more than good enough (though not very bready).
Brunneria
#5
I’ve never found a low carb baked recipe that has the same light texture as the carby stuff.
But then, I have always liked the heavier baked goods like granary bread and steamed sponge puddings.
When I switched to very low carb I spent about 5 months faithfully following the DietDoctor less than 20g carbs a day meal plan and found some fantastic bread recipes that way, but none of them were light and airy. In the end I simply stopped bothering, and now I just make the occasional mug cake for my husband.
I think that going keto needs to be self motivated, and if people aren’t fully on board with it, they will always be comparing it with carby foods. Maybe try giving your parents some foods that are intended to be heavier? Like brownies.
Jo_O
(Jo O)
#6
Don’t take it personally if they dislike the taste/texture.
Don’t consider the recipes a direct substitute for the old carby stuff.
Do consider each new recipe you are trying an experiment.
Do consider this an adventure.
It’s more about reframing a new life than recreating the old.
That said…non-Keto friends liked these cookies.
Chewy ginger cookie
Walnut snowball cookie
These are 2 good Keto recipe creators.
So sorry the Vikings lost last night.
Shortstuff
(Allie)
#7
They’re just different, you can’t expect them to be exactly the same or you’ll be disappointed. Try to recognise them as products in their own right rather than expecting them to be identical to the carbage… different but not unpleasant.